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Spiced Scottish Ale from the garden fermented with hefeweizen yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

Fruited Barleywine all dried up fermented with any kveik 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: all dried up means that the beer must have a FG of 1.004 or less.

Smoked Stout / Porter for breakfast fermented with saison yeast.

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

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

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

Creamed Historical Beer all dried up fermented with saison yeast.

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

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

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

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