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Creamed Historical Beer from the hive fermented with any kveik yeast.

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

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.

Riced IPA con leche fermented with thiolized yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Rye Stout / Porter con leche fermented with belgian yeast.

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

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

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

Fruited Cider from the hive fermented with belgian 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: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

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