Make your choice from the 4 options below

Rye Pale Bitter European Beer of the forest fermented with clean ale yeast.

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

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

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

Fortified Historical Beer of the rainbow fermented with belgian yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Fruited Barleywine with fruit flakes fermented with thiolized yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

Note: Barleywine - English or American.

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

Creamed American Macro Beer all dried up fermented with german ale yeast.

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

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

Note: all dried up means that the beer must have a FG of 1.004 or less.