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Fortified American Macro Beer of the forest fermented with clean ale yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Rye Stout / Porter of the beer bro fermented with lager yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

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

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

Fortified Belgian(ish) Beer con leche fermented with clean ale yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

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

Hoppy Historical Beer of the forest fermented with saison 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 forest means that the beer must contain tree additions (wood, spruce tips, etc.).

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