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Smoked Sour Fermentable all dried up fermented with lager yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

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

Hoppy Monastic Beer all dried up fermented with thiolized yeast.

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

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

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

Sour Pale Bitter European Beer of the field fermented with belgian yeast.

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

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

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

Riced Sour Fermentable for breakfast fermented with lager yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

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