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Smoked Historical Beer from the hive fermented with saison yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Sour Wheatwine of the beer bro fermented with saison yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Decocted Historical Beer all dried up fermented with english yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Fortified Sour Fermentable all dried up fermented with english yeast.

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

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.

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