Make your choice from the 4 options below

Fortified Cider of the rising sun fermented with saison yeast.

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

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

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

Fruited Historical Beer from hell fermented with thiolized 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: 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....

Sour Hard Seltzer of the field fermented with thiolized yeast.

Note: Sour - Final pH of the beer we drink should be 3.6 or lower.

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Rye Hard Seltzer all dried up fermented with any kveik yeast.

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

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

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