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Get a little holiday up in ya.

Third in our Chef Collaboration series, this unprecedented brew is Christmas dinner in a glass.  Chef Andy Myers of the Anchorage Café helped us blend the traditional French mirepoix flavors (celery, carrot, and onion) with a solid biere de garde.  We also threw some thyme, coriander, orange peel, and local sorghum in there for good measure.  The slightly sweet base beer provides an excellent canvas for the crazy array of food flavors present.  Each flavor should make an appearance on the palate without letting any one dominate.  Throw one back and think of home!


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