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Creamed Barleywine of the mitten fermented with german ale yeast.

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

Note: Barleywine - English or American.

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Sour Stout / Porter of the forest fermented with thiolized yeast.

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

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.).

Riced Belgian(ish) Beer from the garden fermented with english yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

Dark Sour Fermentable of the field fermented with hefeweizen yeast.

Note: Dark - SRM should be 30+.

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

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

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