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

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

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).

Sour Hard Seltzer with fruit flakes fermented with english yeast.

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

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

Note: with fruit flakes means that the beer must contain zest from a fruit.

Fortified Wheat Beer con leche fermented with any kveik 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: con leche means that the beer must contain at least 1 pound of lactose.

Smoked Monastic Beer from the hive fermented with saison yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

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