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Spiced American Macro Beer of the field fermented with any kveik yeast.

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

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

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

Hoppy Monastic Beer con leche fermented with saison yeast.

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

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

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

Session Scottish Ale of the beer bro fermented with english yeast.

Note: Session - Looking for an ABV under 4.5%.

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

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

Fruited Wheatwine with fruit flakes fermented with clean ale yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

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