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Imperial Monastic Beer all dried up fermented with thiolized yeast.

Note: Imperial - Looking for a beer that's at least 8.5%.

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.

Spiced Stout / Porter for breakfast fermented with lager 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: for breakfast means that the beer must contain a whole box of breakfast cereal.

Sour Cider with fruit flakes fermented with any kveik yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

Note: with fruit flakes means that the beer must contain zest from a fruit.

Dark Cider of the field fermented with lager yeast.

Note: Dark - SRM should be 30+.

Note: Cider - Probably just use store bought juice like Motts.

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

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