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Sour Mead of the field fermented with belgian yeast.

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

Note: Mead - Probably a low ABV carbonated mead. Look into inexpensive honey like Costco brand.

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

Fortified Scottish Ale of the forest fermented with belgian yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

Sour IPA of the rising sun fermented with saison yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Smoked American Macro Beer con leche fermented with thiolized yeast.

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

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

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

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