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Sour Pale Bitter European Beer of the forest fermented with any kveik yeast.

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

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Session American Macro Beer of the forest fermented with any kveik yeast.

Note: Session - Looking for an ABV under 4.5%.

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

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Decocted Hard Seltzer of the forest fermented with any kveik yeast.

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

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

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Smoked Belgian(ish) Beer from the garden fermented with saison yeast.

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

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

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

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