Make your choice from the 4 options below

Fruited Sour Fermentable all dried up fermented with english 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: all dried up means that the beer must have a FG of 1.004 or less.

Rye Mead con leche fermented with any kveik yeast.

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

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

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

Hoppy Hard Seltzer from hell fermented with hefeweizen yeast.

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

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

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....

Fortified Historical Beer from the hive fermented with clean ale yeast.

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

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

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