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Decocted Cider from hell fermented with saison yeast.

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

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

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....

Riced Pale Bitter European Beer of the field fermented with any kveik yeast.

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

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.).

Rye Cider of the rising sun fermented with saison yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

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

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

Rye Mead con leche fermented with hefeweizen yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Mead - Probably a low ABV carbonated mead. Look into inexpensive honey like Costco brand.

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

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