Make your choice from the 4 options below

Creamed Monastic Beer of the rainbow fermented with hefeweizen yeast.

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

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

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

Spiced Historical Beer all dried up fermented with thiolized 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: all dried up means that the beer must have a FG of 1.004 or less.

Decocted Stout / Porter from the hive fermented with german ale yeast.

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

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Sour Sour Fermentable of the beer bro fermented with english yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: of the beer bro means that the beer FG must be at least 1.028.