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I had always thought of champagneand other sparkling wines as "boring" without any real flavor beyond the carbonation, so I appreciate these; also that's funny about vineyards mostly not making their own, interesting

currently sipping on a homebrew: a Brettanomyces-only ale that I bottled several months ago — unlike a mixed-fermentation beer where the Brett "funk" is very apparent, this is like a more complex wheat beer with lots of fruity pineapple and no discernible funk