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Creamed Cider from hell fermented with english yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

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....

Fruited Sour Fermentable of the rising sun fermented with german ale yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Riced Pale Bitter European Beer con leche fermented with hefeweizen yeast.

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

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

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

Hoppy Historical Beer con leche fermented with clean ale yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

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