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Smoked IPA of the rising sun fermented with hefeweizen yeast.

Note: Smoked - Smoked flavor must be present but blend well with the beer.

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Decocted Scottish Ale all dried up fermented with english yeast.

Note: Decocted - Mash must be decocted at least one time.

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

Note: all dried up means that the beer must have a FG of 1.004 or less.

Spiced Hard Seltzer with fruit flakes fermented with saison yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

Note: with fruit flakes means that the beer must contain zest from a fruit.

Hoppy Monastic Beer of the beer bro fermented with hefeweizen yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

Note: of the beer bro means that the beer FG must be at least 1.028.

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