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Rye Scottish Ale of the forest fermented with any kveik yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

Decocted IPA from hell fermented with english yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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....

Sour IPA of the forest fermented with saison yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Spiced American Macro Beer all dried up fermented with any kveik yeast.

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

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

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

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