Oh

... a visa or something.

But, you know.

Um, yeah, and I came back and I just, um, I needed some part-time work, um, or some, some work just to get me going, so I started on the bar there.

Um, and I'd kind of been working in hospitality for a long time previously, you know, at some, some of, uh, I guess Australia's first craft beer venues, which West Australia had, uh, had a few of.

Um, the Sail and Anchor, the Brass Monkey, um, we all know those from, from early days and, and having the brewery obviously at the Sail and Anchor.

So I had been working with craft beer before, um, and, and just, yeah, Freo, Freo was kind of getting off the ground and everything was starting to happen there, and I, I came back and my dad had told me about this brewery that's opening up, and I happened to have worked with one of the managers previously, and so I got a job on the bar at, uh, at Little Creatures.

Do you sort of see it like, you know, maybe heading in that direction? Or, or, or where do you sort of, how do you sort of view Bali? Is it like early Australian craft?

flavors in there And Sam, what about approaches you've seen out there in the wide world of supplying ingredients?

Yeah, I guess there's, so sort of mentioned briefly on de-alkalization, which can be done through, I guess, vacuum distillation or through reverse osmosis.

They're both sort of common practices.

I think Bent Spoke is a DME unit with reverse osmosis, so because of the vacuum distillation step.

Limited attenuation through yeast or through rested fermentation is quite common.

Also limited attenuation through very high temperature mashing.

Four Pines have mentioned in their use a standard R yeast but of incredibly high mashing temperature and process that took a long time to dial in just to have a really small level of attenuation with an existing sort of recipe base.

Yeah,