Make your choice from the 4 options below

Riced Historical Beer from the garden fermented with any kveik yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

Hoppy Historical Beer of the field fermented with hefeweizen yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

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

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

Smoked Mead with fruit flakes fermented with saison yeast.

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

Note: Mead - Probably a low ABV carbonated mead. Look into inexpensive honey like Costco brand.

Note: with fruit flakes means that the beer must contain zest from a fruit.

Fortified Sour Fermentable from the hive fermented with clean ale yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.