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Hoppy Belgian(ish) Beer con leche fermented with hefeweizen yeast.

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

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

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

Decocted Barleywine of the mitten fermented with lager yeast.

Note: Decocted - Mash must be decocted at least one time.

Note: Barleywine - English or American.

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Fortified Historical Beer of the forest fermented with clean ale 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 forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Fortified Wheatwine of the rainbow fermented with german ale yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

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