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Black Caddis began as one of Preston Theony\\u2019s homebrew recipes, but rather than create a take on an existing style, he started with the flavor he wanted to achieve and built a recipe to realize that. Now, after brewing the beer commercially at Wren House for the better part of the past decade, he\\u2019s still not done experimenting with changes to not just the recipe, but the core of fermentation itself. More recently, the beer has moved from ale fermentation with a K\\xf6lsch strain to lager fermentation with a 34-70 strain, in order to amplify the \\u201cclean, cutting characteristic\\u201d that Theony sought. It\\u2019s dark beer in the 4% ABV range sold in one of the hottest of the United States, and drinkability is paramount.
\\n\\nSimilarly, Theony has never stopped tinkering with their hazy IPA recipe, despite core beer Spellbinder\\u2019s gold medal in the juicy or hazy IPA category at the 2020 GABF. Note that anything he mentions doing or using in this podcast is subject to change, and this is only a snapshot of where they are at this brewing moment. But with that said, through the conversation, he touches on:
\\n\\nAnd more.
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