Option
1
Smoked Wheat Beer for breakfast fermented with lager yeast.
Note: Smoked - Smoked flavor must be present but blend well with the beer.
Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.
Note: for breakfast means that the beer must contain a whole box of breakfast cereal.
Option
2
Hoppy Barleywine avec du pamplemousse fermented with hefeweizen yeast.
Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.
Note: Barleywine - English or American.
Note: avec du pamplemousse means that the beer must contain grapefruit.
Option
3
Fortified Scottish Ale of the field fermented with any kveik yeast.
Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.
Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.
Note: of the field means that the beer must be herbed (mint, basil, etc.).
Option
4
Dark Malty European Beer of the field fermented with any type of brett yeast.
Note: Dark - SRM should be 30+.
Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.
Note: of the field means that the beer must be herbed (mint, basil, etc.).
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