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Decocted American Macro Beer all dried up fermented with belgian yeast.

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

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

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

Fortified Belgian(ish) Beer of the rainbow fermented with saison yeast.

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

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

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Rye Malty European Beer con leche fermented with english yeast.

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

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

Note: con leche means that the beer must contain at least 1 pound of lactose.

Spiced Cider of the mitten fermented with english yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

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

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