Here's a weird idea

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So, how about fish sauce?

If you were going to make a beer loaded with umami flavor, what base style would you start with before adding the fish sauce?

I'm not sure it's a good idea, but it popped in my head and crazier things have been brewed before.

So what do you think?
 
Get the behind me Satan.

Seriously though maaaybe, hot saki is good with a dried fish tail in it.
 
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