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long spontaneous ferments at cooler temperatures
with little new wood
Chad and Michelle Westbrook Hinds started the project in Berkeley in 2013 under the name Methode Sauvage
this crisp ale bridges the gap between sacred peaks and scorched earth
or fried calamari with lemon
Tres Tribus Mezcal Espadin Subregion_Roero long spontaneous ferments at cooler
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