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Fruited Monastic Beer of the mitten fermented with any kveik yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

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

Rye Wheat Beer from the hive fermented with hefeweizen yeast.

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

Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.

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

Rye Historical Beer of the mitten fermented with lager yeast.

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

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

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

Decocted Hard Seltzer of the rising sun fermented with lager yeast.

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

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

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

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