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Hoppy Monastic Beer of the beer bro fermented with english yeast.

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

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

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

Smoked IPA all dried up fermented with any kveik yeast.

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

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

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

Fortified Mead of the field fermented with hefeweizen yeast.

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

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

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Riced Wheatwine from hell fermented with lager yeast.

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

Note: Wheatwine - Standard Wheatwine.

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....

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