BOSTON For a long while there was a race among brewers to see what kind of strange or oddball ingredient could be used in a beer while still having it taste good. Taking existing styles ones that have endured for centuries or less brewers in the United States got to adding all manner of things from spices to
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Given both the good and plentiful mounds of sugary whatchamacallits that now populate the candy aisles and the proliferation of beer brands and styles in coolers these days, beer and