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The impulse to promote lesser-known juice isnt unique to the wine industry, but producers embracing and acting upon that impulse certainly is. Take the beer industry by comparison: Some brewers may want to make funky saisons and offbeat pilsner styles, but they still make IPAs because thats what the people want.
Is this an indication of a pivot away from hazy IPAs and pastry stouts? Apparently he bailed on a bunch of other scheduled promotional events though.) More coverage on MobCraft’s (Not So) Horrible City IPA came from OnMilwaukee and the Journal-Sentinel , among others.
Hop Butcher cracked the Top 10 for IPA brewer with Bell’s a few ticks higher at #6. I appreciate that Five Shores ’ new Fry-Day/Friday promotion is basically “we’re just going to fry a bunch of food and you should come eat it until it’s gone.” Here’s why.
So, I wanted to focus on helping normalize and promote non-alc beer in the hospitality world. From the outset, Dylan and I set out not to make a great non-alc IPA, but instead to make a great IPA that just happens to also be non-alc. I felt I could help and contribute to its future.
So, I wanted to focus on helping normalize and promote non-alc beer in the hospitality world. From the outset, Dylan and I set out not to make a great non-alc IPA, but instead to make a great IPA that just happens to also be non-alc. I felt I could help and contribute to its future.
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