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Creamed Sour Fermentable from the hive fermented with clean ale yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Decocted American Macro Beer of the field fermented with english yeast.

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

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

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

Smoked Historical Beer with fruit flakes fermented with belgian yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Sour Stout / Porter all dried up fermented with any kveik 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: all dried up means that the beer must have a FG of 1.004 or less.

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