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Spiced Stout / Porter of the forest fermented with any kveik 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: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Spiced Hard Seltzer all dried up fermented with belgian yeast.

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

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

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

Rye American Macro Beer with fruit flakes fermented with german ale yeast.

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

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

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

Smoked Belgian(ish) Beer of the forest fermented with clean ale yeast.

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

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

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

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