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Smoked Historical Beer of the mitten fermented with saison yeast.

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

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

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Session Stout / Porter of the beer bro fermented with thiolized yeast.

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

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Dark Stout / Porter of the rising sun fermented with saison yeast.

Note: Dark - SRM should be 30+.

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Spiced Monastic Beer from hell fermented with any kveik yeast.

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

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

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....

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