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Creamed Historical Beer with fruit flakes 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: with fruit flakes means that the beer must contain zest from a fruit.

Rye Scottish Ale from the garden fermented with saison 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: from the garden means that the beer must contain a vegetable.

Fortified Mead of the mitten fermented with any kveik yeast.

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

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

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

Decocted Wheatwine of the beer bro fermented with hefeweizen yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

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