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Creamed Sour Fermentable con leche fermented with belgian yeast.

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

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

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

Sour Stout / Porter con leche fermented with hefeweizen yeast.

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

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

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

Hoppy Cider of the rainbow fermented with lager yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

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

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

Riced Mead from hell fermented with clean ale yeast.

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

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

Note: from hell means that the beer must have 10% or more of the grain bill built with 350+ SRM grains. How they are used is up to you....

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