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Fruited Monastic Beer of the mitten fermented with any kveik yeast.

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

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

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

Decocted Wheat Beer for breakfast fermented with belgian yeast.

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

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.

Sour Malty European Beer all dried up fermented with lager yeast.

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

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

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

Decocted Hard Seltzer con leche fermented with thiolized yeast.

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

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

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

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