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Hoppy IPA from hell fermented with hefeweizen yeast.

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

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....

Creamed Wheatwine con leche fermented with thiolized yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Fruited American Macro Beer for breakfast fermented with belgian yeast.

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

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Sour Scottish Ale for breakfast fermented with clean ale yeast.

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

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

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