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Rye Wheatwine from the garden fermented with belgian yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Fruited American Macro Beer of the beer bro fermented with english yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

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

Creamed Stout / Porter from the hive fermented with hefeweizen yeast.

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

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.

Sour Malty European Beer of the beer bro fermented with clean ale yeast.

Note: Sour - Final pH of the beer we drink should be 3.6 or lower.

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

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

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