Make your choice from the 4 options below

Riced Stout / Porter of the mitten fermented with hefeweizen yeast.

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

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

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

Smoked Wheatwine of the mitten fermented with lager yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Rye Sour Fermentable of the beer bro fermented with clean ale yeast.

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

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

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

Sour Sour Fermentable all dried up fermented with hefeweizen yeast.

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

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

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