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Hoppy Sour Fermentable from the hive fermented with hefeweizen yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Creamed Monastic Beer for breakfast fermented with lager yeast.

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

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Rye Scottish Ale with fruit flakes fermented with belgian yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

Note: with fruit flakes means that the beer must contain zest from a fruit.

Rye Wheatwine of the rainbow fermented with saison yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Wheatwine - Standard Wheatwine.

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

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