Make your choice from the 4 options below

Riced Pale Bitter European Beer of the beer bro fermented with hefeweizen yeast.

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

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

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

Decocted Pale Bitter European Beer with fruit flakes fermented with any kveik yeast.

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

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

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

Spiced Cider con leche fermented with thiolized yeast.

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

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

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

Sour Cider of the field fermented with saison yeast.

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

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

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