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Hoppy Hard Seltzer all dried up fermented with english yeast.

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

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

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

Rye Scottish Ale of the beer bro fermented with hefeweizen yeast.

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

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

Note: of the beer bro means that the beer FG must be at least 1.028.

Dark Stout / Porter of the rising sun fermented with english yeast.

Note: Dark - SRM should be 30+.

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

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Riced Hard Seltzer with fruit flakes fermented with thiolized yeast.

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

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

Note: with fruit flakes means that the beer must contain zest from a fruit.

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