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Sour Hard Seltzer from the garden fermented with any kveik yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

Decocted American Macro Beer for breakfast fermented with saison yeast.

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

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.

Spiced Stout / Porter of the beer bro fermented with belgian yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Smoked Mead all dried up fermented with hefeweizen yeast.

Note: Smoked - Smoked flavor must be present but blend well with the beer.

Note: Mead - Probably a low ABV carbonated mead. Look into inexpensive honey like Costco brand.

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

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