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They have sort of been trendy for half a decade or so. I don't know when it transitions to something else, but I don't anticipate much of a regression. Good ones at least should stick around. Some of the smaller breweries will give up on them due to the inconsistencies of open fermentation. Also, I am generally a fan of nasty things. Sour beers, eels, and honey badgers in particular.
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Hybrid Mode
