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Rye Cider all dried up fermented with saison yeast.

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

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.

Smoked Hard Seltzer of the field fermented with any kveik yeast.

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

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Rye Pale Bitter European Beer of the rising sun fermented with any kveik 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 rising sun means that the beer must have a noticeable amount of coffee flavor.

Hoppy Stout / Porter from the hive fermented with lager yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

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