1. Lambic
2. 3711 Saison 1
3. 3711 Saison 2
4. 3191 Berliner Weiss Blend Bier
5. Roselare Bier (rumored to be in the next VSS series in April)
6. Belgian Pale w/moderate hopping and Lambic Mix in the secondary
7. Dubbel 1214/3787 split
8. Sour Mash Saison or Wit. I made a Wit 2 years ago with 50% Weyermann Acidulated. It was good, but it didn't have the richer, earthier character that I believe a true sour mash would have. I've only sour mashed to 5% before. I'd like to make a 100% sour mash bierre.
9. Sour cherry beer with sour cherry juice in the kettle and/or secondary.
10. Golden Ale with a low temp ferment of 55-60F with 1007 German Ale.