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Homebrew Smokebeer.
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About to abandon this Alesmith DIPA and steal back this…I’m not even sure what the hell to call it pint I poured for my wife. Make 1G of strong cider that is really dry because I had champagne yeast that I bought during Covid because it was impossible to find bread yeast and felt like I needed to find a use for it.

Dump 1G of Mango nectar on it, carb and it is more or less now a hard mango nectar.

Well..there ya go.

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Another Montana beer from Bozeman. I’ve had better.
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Montana breweries, generally speaking, don’t do hazies well. They’re not popular with the locals but a lot of the breweries seem to think they have to have one in their lineup. What most Montana breweries do well are darker, maltier, beers because that’s what the locals want.
 
Montana breweries, generally speaking, don’t do hazies well. They’re not popular with the locals but a lot of the breweries seem to think they have to have one in their lineup. What most Montana breweries do well are darker, maltier, beers because that’s what the locals want.

Maybe I need to move to Montana. I fell in love with a local brewery years ago because of their Olde Ale and Stout. Today, they don’t make the Ole Ale except around GABF time for submission and just use their stout to make some extremely questionable varietals.
 

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