Make your choice from the 4 options below

Decocted Barleywine of the forest fermented with german ale yeast.

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

Note: Barleywine - English or American.

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

Fortified Wheat Beer of the mitten fermented with german ale yeast.

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

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).

Rye Wheat Beer from hell fermented with clean ale yeast.

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

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

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 Historical Beer all dried up fermented with any kveik yeast.

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

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.