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Fruited Monastic Beer of the rising sun fermented with clean ale yeast.

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

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

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

Session Pale Bitter European Beer of the forest fermented with german ale yeast.

Note: Session - Looking for an ABV under 4.5%.

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

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

Fortified Barleywine for breakfast fermented with any kveik yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

Note: Barleywine - English or American.

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Decocted Scottish Ale all dried up fermented with german ale 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.

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