What are some of the things that you found that U.S. has to offer that people might not be thinking about?

Yeah, absolutely.

In the beginning, one of the most fun parts of the business early, early on, Reagan and I, we wanted to make leather straps to go along with our watches.

We'd spend time driving downtown, picking out hides, working with leather makers to make our own custom straps in the United States.

Local sourcing and craftsmanship was always a piece of the pie.

It's a fun part of the business.

We started making our watches entirely overseas.

And, you know, looking at the collection, Ryan, you had mentioned this, you have a lot of options, right? You have both in terms of mechanisms that power the watches, the quartz, solar, mechanical watches, but also the styles of watches and is the idea to sort of educate people or sort of take them on their journey to learning about different types of watches that's my sort of view from the outside but I'd love to hear sort of the collection as it stands today and how it aligns with who you're looking to target

and what are some of the maybe the benefits that people might not think of because most people think of either you know lower costs in asia or you know quality and and prestige in switzerland what are some of the things that you found that us has to offer that people might not be thinking about

Yeah, absolutely.

So I mean, in the beginning, one of the most fun parts of the business early, early on, Reagan and I, we wanted to make leather straps to go along with our watches.

So we'd spend time driving downtown, picking out hides, working with leather makers to make our own custom straps in the United States.

Local sourcing and craftsmanship was always a piece of the pie.

It's a fun part of the business.

We started making our watches entirely overseas.

That's my sort of view from the outside, but I'd love to hear sort of the collection as it stands today and how it aligns with who you're looking to target.

Now, when we talk about the mixed culture here, and you were talking about your starter culture, so when you think about a Berliner Weisse, then how do you think about the interaction between Saccharomyces, Britannomyces, Lactobacillus? When you're making one at home, how would you approach it? I am not

really concerned about, other than the fact that you need something to do the souring, typically lactobacillus, whether it's Saccharomyces and what strain of Saccharomyces, or if it's Saccharomyces and Britannomyces or just Britannomyces, I don't really get too hung up on that.

I think for me, it's really just like, what is the end flavor going to be? I think I prefer these beers made with Britannomyces, but it has to be at a level that doesn't taste like Saison or something Grisette.

It has to be tame enough to still fit within the style.

But I think I...

I enjoy that character that it adds.

And I think historically there's precedent for bottle conditioning with pertanomyces or the inclusion of pertanomyces in the process.

i know so little about how they make champagne i i'm just gonna have to take your word on that Well, Ryan, where do you think sour beer in the U.S., if you have crystal ball, look into your crystal ball, where do you think it's going?