Make your choice from the 4 options below

Fruited Barleywine from the garden fermented with lager yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

Note: Barleywine - English or American.

Note: from the garden means that the beer must contain a vegetable.

Hoppy Barleywine of the rising sun fermented with any kveik yeast.

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

Note: Barleywine - English or American.

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

Rye Historical Beer of the field fermented with saison yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Creamed Wheat Beer of the forest fermented with clean ale yeast.

Note: Creamed - At least 25% of the grain bill should be a corn product.

Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).