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Beer thoughts

This article was published on March 20, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.

If I could create my own brewery I would make sure the tasting room was the best place to hang out in Abby. Taking notes from Fieldhouse, I would obviously have an all-year patio full of blankets and candles. We would mainly focus on hoppy beers and make the most delectable IPA known to mankind. After those two priorities were achieved, I would move into the food realm, making sure only top-quality, vegetarian-friendly munchies were available to enjoy with the brews — alongside endless tacos, of course. I would fight all liquor laws and serve buckets of beers for the people, not limiting them to a 20 oz. glass. There would never be a capacity limit, so no one will get turned away and no lines waiting to get in. Expect a soft opening by 2028.

Image: Simer Haer/The Cascade

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