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Rye Cider con leche fermented with clean ale yeast.

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

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

Note: con leche means that the beer must contain at least 1 pound of lactose.

Fortified IPA of the mitten fermented with saison yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

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

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

Riced IPA of the forest fermented with hefeweizen yeast.

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

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.).

Creamed Scottish Ale all dried up fermented with belgian yeast.

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

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

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

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