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Hoppy Pale Bitter European Beer of the forest fermented with english yeast.

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

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.).

Sour Wheatwine of the forest fermented with clean ale yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Spiced Mead for breakfast fermented with thiolized yeast.

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

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Smoked Cider all dried up fermented with saison yeast.

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

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

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

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