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Riced Belgian(ish) Beer from hell fermented with hefeweizen yeast.

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

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

Note: from hell means that the beer must have 10% or more of the grain bill built with 350+ SRM grains. How they are used is up to you....

Decocted Wheatwine all dried up fermented with english yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Spiced Hard Seltzer of the mitten fermented with any kveik 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: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Fruited Pale Bitter European Beer all dried up fermented with hefeweizen yeast.

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

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

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

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