CHRIS DROSNER
For the State Journal
There are many paths to being a great brewery in 2020, but the playbook thatâs resonating with me more than ever these days is a portfolio of traditional styles done really well.
Give me the pilsners, the brown ales, the saisons, the helles. I love IPA of most stripes and even can find time for a pastry stout here and there, but I donât want or need every brewery to be making one.
Going against the flow of these trendy styles is one way to stand out from the crowd â as long, of course, as you can make really good beer.
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