Okay.

And so this was the second time we'd gone to a lifestyle club together.

And we're in there and we're just kind of looking around and nobody is catching Lexi's eye.

And she goes to the restroom.

And when she comes back, she mentions to me, hey, there's a cute guy at the bar that winked at me.

And I immediately popped up.

I was like, I'll go get him right now for you.

Just that one day, just the wedding day.

So Chris, then can you talk about, you know, the changes that you did make a bit about the trialing process? Cause presumably you're concerned about, you know, not affecting the, the beer and, and, you know, how did that, how did that all turn out? And then if you're willing to share numbers, you know, is this now economic?

Sure, yeah, I can comment on those things.

So in terms of doing a trial, we really just went all for it.

We have a 20 barrel brew house with 40 barrel tanks.

So on both brands, our American IPA and our Hazy, we just brewed a full 20 barrel batch of the trial recipe in congruence with our old recipes so that if we needed to we could blend them away you know over the course of a few weeks the goal was to not let people really know that it's changed because it wasn't really an advertising or selling point for us we know that our audience is you know an everyday person they're not really high on the beer nerdery kind of stuff so the more we put into that the less we get back So we didn't really want to advertise we were changing things.

We just kind of wanted to do it subtly in a way that people kind of thought to themselves, wow, this is a really good beer.

And so we kind of transitioned into that over time by doing some blending and test batches that way.

So whatever the extract package sizing was or, you know, to 11 pound increments used in the recipe.