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Hoppy Cider of the field fermented with hefeweizen yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

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

Hoppy Wheatwine of the rainbow fermented with saison yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Spiced Historical Beer for breakfast fermented with clean ale yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Riced Scottish Ale of the mitten fermented with saison yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

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