Did they pay off?
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The darker, Halloween-led area was a major topic of conversation, though the worst thing that I heard from attendees was that it was difficult to read the names of the beers. Most people enjoyed the differentiation in that area, however, so I think it was probably a winning idea that just needs a minor touch-up for improved beverage identification.
I'm old enough to remember when many grocery stores wouldn't carry craft beer and said things like,"Is an 80 IBU beer or a 12 percent imperial stout even a beer?" That type of closed-mindedness has constantly held back craft beer, and now it's coming from within, from people who can't see beyond their own personal preferences.
Craft beer has grown by adapting, and breweries are succeeding by becoming community gathering spaces — and many are staying true to their brand while offering a variety of beverages. It only seems natural that GABF should do the same. When I hand someone a quality cider from a place like Snow Capped or Haykin, their first reaction is always,"Wow, I didn't know cider could taste this good." It brings me back to the reactions I'd get twenty years ago handing friends and family members craft beers — usually brown and pale ales. There's a synergy here, and I hope that GABF has tapped into it, at least a bit.that happens during GABF on Thursday and Friday nights.
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