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Decocted Malty European Beer of the field fermented with hefeweizen yeast.

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

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

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

Creamed Pale Bitter European Beer of the rising sun fermented with clean ale yeast.

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

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

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Riced Historical Beer of the field fermented with any kveik yeast.

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

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

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

Sour Monastic Beer for breakfast 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: for breakfast means that the beer must contain a whole box of breakfast cereal.

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