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KEGGED: 1) Hazy low-cal IPA, 2) Mexican Lager (Oslo), 3) Mexican Cake RIS (12%)
FERMENTING: Belgian Tripel, ~35 gallon of sour beer (mostly lambic-style)
ON DECK: 1) Pineapple Milkshake DIPA, 2) Tropical Wheat Wine, 3) Czech Pilsner

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