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Sour Monastic Beer all dried up fermented with belgian yeast.

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

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

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

Hoppy Historical Beer of the rising sun fermented with clean ale 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 rising sun means that the beer must have a noticeable amount of coffee flavor.

Sour Malty European Beer of the mitten fermented with thiolized yeast.

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

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

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

Decocted Wheat Beer con leche fermented with english yeast.

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

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

Note: con leche means that the beer must contain at least 1 pound of lactose.

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