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Spiced Stout / Porter all dried up fermented with hefeweizen yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Fortified American Macro Beer of the forest fermented with lager yeast.

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

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

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Sour Barleywine of the rising sun fermented with english yeast.

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

Note: Barleywine - English or American.

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Smoked Scottish Ale of the rising sun fermented with any kveik yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

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