Make your choice from the 4 options below

Creamed Cider of the beer bro fermented with german ale yeast.

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

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

Note: of the beer bro means that the beer FG must be at least 1.028.

Decocted American Macro Beer of the forest fermented with any kveik 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 forest means that the beer must contain tree additions (wood, spruce tips, etc.).

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

Hoppy Hard Seltzer of the mitten fermented with german ale yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

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

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