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Riced Mead of the field fermented with thiolized yeast.

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

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

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

Fortified Cider from the hive fermented with any kveik yeast.

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

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.

Spiced Monastic Beer of the forest fermented with hefeweizen yeast.

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

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

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

Decocted American Macro Beer of the field fermented with german ale yeast.

Note: Decocted - Mash must be decocted at least one time.

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.).

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