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Beer thoughts

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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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