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Riced Stout / Porter with fruit flakes fermented with hefeweizen yeast.

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

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Rye Pale Bitter European Beer con leche fermented with clean ale yeast.

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

Riced Wheatwine all dried up fermented with english yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Fruited Cider of the forest fermented with thiolized yeast.

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

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

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

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