Make your choice from the 4 options below

Hoppy Malty European Beer con leche fermented with saison yeast.

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

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

Note: con leche means that the beer must contain at least 1 pound of lactose.

Creamed Sour Fermentable from hell fermented with hefeweizen yeast.

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

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

Note: from hell means that the beer must have 10% or more of the grain bill built with 350+ SRM grains. How they are used is up to you....

Sour American Macro Beer of the field fermented with clean ale yeast.

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

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

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

Decocted Belgian(ish) Beer from the hive fermented with english yeast.

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

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

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