Make your choice from the 4 options below

Fortified Historical Beer all dried up fermented with belgian yeast.

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

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

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

Fruited Historical Beer of the mitten fermented with english yeast.

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

Decocted Wheat Beer of the mitten fermented with thiolized yeast.

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

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

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

Fruited Cider all dried up 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: Cider - Probably just use store bought juice like Motts.

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