Can I do a staged cold open for the first time in years? Sure. Roger, your answer is, funny you should ask. Ready? Hey Roger, what's new in beer? Funny you should ask. You're listening to another episode of Barrel to Bottle, The Binny's Podcast. I am Roger. I do beer at Binny's. With me here today, we have Jim, Communications, Greg, also Communications, Lexi, also Communications. Yeah. Well, we're all multifaceted throughout all the categories. This week, we are going to be discussing what's new in beer. What's new in beer? More specifically, the Binny's Calabapalooza episode of, we have had a non-stop deluge of collabs. It was some funny timing. Whenever we partner with breweries, we tell them that we don't have a release date in mind. Sort of regretting that as of late. Oh, wait a minute. Are we going to have to do all barrel-aged stouts? No. So it is not all barrel-aged stouts. Sounds like a lot of refreshing crispy boys here. Yeah. It's a combo of both. We're going to try some big barrel-aged stuff, but then also some, as Jim said, very refreshing, some lagers. With the barrel-aged stouts, it is pretty humorous though that both of these beers were brewed back in 2022 and ended up coming out at essentially the same time. Good coordination there. Saturate the market. Oops, all collabs episode. Oops, all collabs. Right. We're going to start things off with something light and refreshing and we'll work our way up to the big brooding, nearly three-year-old barrel-aged stout. To start things off, we have the latest edition of a long-standing collaborative series now. This is My Cousin Binny, Volume 4 from Maplewood. This time around, our friends at Maplewood asked if we would like to revisit the concept of My Cousin Binny Volume 2, which was to do a logger as opposed to an IPA. That was so long ago. Right? What year was that? 2020? We don't want every year? Was that 2023? Probably around 2022, I think. I forgot what we were doing. I forgot what we were doing. Porta Home Corp. Porta. Evergreen Park Corp. I've long argued that as much as people love IPAs, there's a lot of people that would also be looking for something that was similar to an IPA yet different. We had a thing called an India Pale Logger. It was very easy to explain. It was a solid concept. But they were poorly executed about 20 years ago, and the brewing industry has been afraid to make them ever since. We've joked on the podcast before. The breweries have come up with a million different ways to say IPL without saying IPL. The latest one is to call something a West Coast Pilsner. That is what we're drinking right now. Here's my spiel on what's a West Coast Pilsner. West Coast IPAs, the modern versions of them, actually have some bitterness, whereas the East Coast or hazy IPA style is more about body aromatics, haze. There's been a return to form or a longing for some of that hop bitterness. Sure has. In California, they are all about experimenting with hops as they always have been, and they're always looking for the hot new hop varieties. They want these beers to really feature the hops, nothing to get in the way. Yeast and malt obviously are going to effect the way you perceive the hops. So there's been a trend as of late to brew very clean, neutral lager base that's mainly a Pilsner malt base, and then to use lager yeast, which is much more neutral than ale yeast. So arguably, if you really want to highlight hops, the best way to do it is in a nice hop forward lager. And that's what we did here. This is crushable. This is hopped with crush. Crush, crush with a K though. It's so crushable. The hop formerly known as HBC 586, a hop we definitely are excited about. One of the first times we tried it was actually through a collab with our friends at Halfacre. Hops go through an extremely lengthy process to make it to market, and 586 was like most hops over a decade in the making, and now it's been called crush, I assume, because one of the main descriptors is orange. So do you guys get in some orange vibes on this? Well, we wouldn't want to infringe on any copyrights. Orange? Yeah, it's like a nice slice of orange. Well, the other hop in here, zing, the other hop in here which I really think shines in- I don't know how to make a shasta pun. Yeah. In all the My Cousin Binny releases, the focus has been on Southern Hemisphere hops, meaning hops that are grown in New Zealand or Australia. I thought this tasted a little bit like Sauvignon Blanc. Yeah. It's got that Venice or is- I like to point out Gooseberry. Gooseberry. I know. It's coming. Yeah. Always. Yeah. Can't get through an episode without it. The Southern Hemisphere hop in this is one that we hadn't used before in volumes one through three. It's called Kuatu and its parentage is interesting. It's a Kuatu. Kuatu. It's a Kuatu hop. Not Quato. What's up, Quatos? What's up, Quates? Oh my. This hop has parentage with Hallertown Middlefrew. That is one of the classic noble hops from Europe. It's used in a ton of German beers. I felt that would be a great way to have something that both has that crazy gooseberry white wine taste, but it also has a little bit of that classic noble herbal. It does. Green, woodsy flavor to it too. Lawnmower beer, what's the elk? 5.2. Reasonable? Yeah. That is like, I bought a four-pack and I have crushed through it because it's just so delicious, especially when it's right out of the fridge, just extremely crushable. ICB version? ICB. ICB. Ice cold beer? Oh, ice cold beer. Yes, okay, sure. That's the first time you've made a reference that we didn't know you were talking about and really should have. You should have, you should know that one. Yeah, of course I do. We're too old, did you guys think of the root beer immediately? Yeah, IBC root beer, yes, exactly. I was thinking about the country's greatest frozen yogurt. TCBY? Or Juggalos? Yeah. Juggalos also came to mind. I was imagining a Juggalo behind the frozen yogurt counter. This is my third Juggalo conversation this week. Can you tell I was in Michigan last week? It is Darlo Central. Do they have Faygo flavored Froyo? I don't know. Faygo Froyo. Yeah, Faygo Froyo seems like an ICP collaborating in heaven. Also a hard Faygo. Yeah, I mean, they just make it hard themselves though. They just put some Everclear in there and it's good to go. Transitioning on to the next beer. And so our next beer is a lager. I often joke about how people suffer in silence who are malty boys who want their lagers, and it's cool to drink IPA stouts and sours, but you don't always want a... If you want a malty beer, you don't always want a pastry stout. So slowly but surely, lagers are coming back, and we're starting to see a lot of lighter lagers, a lot of pilsners. Problem being, if you're not big on hops, probably not going to like a pilsner because pilsners are the most hop forward lager style. Then there's a thing called Oktoberfest beer and everybody all year is waiting for Oktoberfest. The sad thing is that there might not be as popular, but there are some nice malty lagers that you would enjoy if you like Oktoberfest. There's things like Czech Dark Lager, Keller beers, German Dunkels, Schwartz beers. As far as something that's the closest, I would argue, to Oktoberfest Mertzen, not the modern Fest beer, but the copper-colored Oktoberfest that's been popular in the US for years. Yes. It was a very lesser known style, Franconia. Extremely lesser. Roger, do you have to explain to the good people at Sketchbook brewing what Franconian style Red Lager is? They knew of it. But yes, we're in the deep end of Esoterica. That's like how everybody at Lollapalooza totally knows the openers. Yeah. Well, I would argue, and they thought this was cool, craft beer used to be more alt culture and less pop culture. That's what I think we're hungry for these days. Too many of these breweries, especially the regional ones, they got caught up in looking at each other and look at what everyone's doing and trying to appeal to what they think the youngest demographic wants. When you give people a nice amber lager, this is the beer that built the craft-beering industry were ambers. This is how the pitch session went, huh? Yeah. You were like, okay, hear me out. Octoberfest, but when it's hot. Yes, exactly. But with more hops so that it's more balanced, we all know there's the Sam Adams of the world that turned Octoberfest into this really liquid caramel beer. We don't want that. Even they've dialed back on their own recipe, it became so ludicrously sweet. We're trying to get a beer here that is beer-flavored beer that pairs well with fill in the blank, pairs well with everything. A nice caramel-based lager, one of Greg's favorite words, Maillard. The Maillard reaction happens when you cook all sorts of stuff. It doesn't have to just be meat, but anytime you're caramelizing something, the sugar is in it, you're getting that nice lovely brownish hue. That caramelization is what's happening when you kill malt. Chris would say Maillard. Yes, Maillard. Maillard. To put a finer point on it, that's the pronunciation. In Germany, they're famously stodgy when it comes to experimenting with new styles. Ironically, the youngins who are trying to buck the system, are bringing back really old styles that are nearly forgotten. That style that's becoming a niche thing in the geek segment in Germany, is a beer style called Rottbier, which when you look at it on paper, looks like rot beer. So much like how the English don't know how to name things, at least at this time, it's a mispronunciation. So I said, all right, let's just forget about calling it a Rottbier, and let's just call it a Franconian Red Lager. This style is particularly popular in the city of Nuremberg, and as an homage to the German Renaissance, which that was the city where that was a big thing. This beer is called Holzschnitt, which means woodcut in German, and it is an homage to Albrecht Dürr, who is the most famous artist to use that style. Okay. Arguably the most famous artist of all time. Jim, I think we got to start making Roger take a committee with him when he starts planning these beers. It's a good beer, though. I was going to tell you, you told me this beer was good. You were like, this Sketchbook beer is pretty good, and I didn't believe you, so I never tried it. It's a good beer. It is a good beer. It's actually really good. There is still a little bit of the caramel there, but it's dry and it's hoppy. It's like crisply hoppy, but not notably bitterly hoppy like the previous one. And speaking of old style and woodcut, this label looks exactly like the background of the old style can. I don't know if you've really looked in an old style can, but it has this- The contrast is slightly higher here. Yeah, yeah. But I mean, it has this weird, the old style can has this massive woodcut mural design on it of like old world Germany, and that looks exactly like that. Well, they didn't steal it though. No. Theirs is a little more modern. This is like 1500s, so. That makes sense. Making the old new again. Ingredient-wise, which makes this really special, the hop character you guys described, it's from Hrusbruker hops, which are grown outside. They're grown in the region of Franconia, so it's very statistically appropriate. Then the nice reddish hue is from Weiermann Malting, a very famous maltster that's been around in Germany since the 19th century, and they're revered for their caramelized malts and their reddish malts. So that's kind of the highlight in this beer. Went over really well at the Tap Room, which I always love hearing that feedback. They killed it real quick. There's only a little teeny bit of this left hanging around, so please seek it out at a Binny's near you while you still can. This comes in four-pack 16-ounce cans. The normal price is $11.99. We have it at the on sale right now for the nice price of $9.99. That's all right. Pairs, like I said, well with anything. If you're getting together with friends and family, as the weather warms up here and you like throwing stuff on the grill, chicken, veggies, sausages, steaks, anything, this beer will go great with that. Bowl of peanuts. Yeah, man. Anything. Yeah. It's really good. I like it. Moving right along, our next beer. We're going back towards the IPA side of things. Hooray. This is from our friends at Noon Whistle. So in the past, when we've done collabs with Noon Whistle, they've been gummy beers. Noon Whistle really can make a name for themselves with their hazy IPAs. They were one of the first, if not the first, Illinois brewery to start making that style. In the past, we've done kind of some crowdsourced, you know, you tell us what hops you'd like to have in your gummy and let people vote on it. You are gummy. Yeah. That's what it was called. You are gummy. We've noticed that, you know, hazies are never going anywhere. They're always going to be there. They're always going to have fans. But it's been exciting to see some interest in more West Coast style IPAs coming back. Our friends at Noon Whistle have always loved drinking traditional IPAs as well as the hazies. And there are a series of beers that they make that are more traditional, clear, have some noticeable hot bitterness balance. They're called the Hop Prism Series. And they're usually named after a color. Hop Prism Blue is the one that you can get all the time. It's available to Binny's near you. That features Simcoe and Mosaic Hops. For this one, we wanted to kind of pay homage to some of the hop varieties that have been popular in the past Your Gummi collab votes. So Mosaic was always a beloved hop in that. So the backbone of this beer is made with Dinoboost Mosaic. So Dinoboost is a flowable hop product. I'm sorry, you said flowable hop product? Yeah. So liquid hop extract? Exactly. So people are using so much hop and they want the hop to be as much of the lupulin character and as little of the green character that they're figuring out ways to make these hop extracts. That hop extracts always had that connotation is that it's like lesser than or it's cheating. For plenty of hop extracts, they're actually really expensive. And it was more about brewing efficiencies and getting like the truer hop expression. So especially with dry hopping, they're making these new liquid hop products. You do realize the irony in dry hopping with a flowable hop product? Oh yeah, for sure. Dry hopping is such a silly term anyway. It's very hard to explain to people. They're like, wait, what? So cold side hop additions, it's a lot easier to put in a liquid than it is to throw in a bunch of hop pellets so that then disintegrate into sludge. Yeah. And then they have to figure out a way to, especially if you want a clear beer like this, then you have to have some kind of centrifuge or filter to make it clear when you have huge amounts of hop goop left in the beer. So Mosaic's the backbone, but again, this is another one for fans of Southern Homisphere Hops. From New Zealand, we have Ruwaka and Nectaron, and then from Australia, Galaxy and Vic Secret. For all my old school beer nerds, that's right, Galaxy is Bizac. After a long hiatus of brewers kind of lamenting that the hop crops of Galaxy were really picked over and sh** out of them for years, they had kind of that allium, oniony, garlicky flavor to it. Sure did. And not the like beautiful tropical fruit that it was so famous for. It's crazy. It's back. So Galaxy is back, baby. Paying homage to the fact that this was called the Hop Prism series, ended up naming it opal as sort of an homage to that the opal gemstone is very refracts light and it has its famous opulence. Of the types of opal, I've always thought black opal was super cool. 90% of the black opal in the world comes from Australia. Love the way the can art turned out on this. Trippy. So the black opal is the star of the show here. Flavor wise, I just think this is like a tropical fruit salad of different things this brings to the show, all on top of a crisp clean malt body. I think this is the direction we're going to see a lot more IPAs going, is huge hop aromatics, big hop flavor, still plenty juicy, but you know, no haze. No thickness. Not bitter, not too sweet, it's totally balanced. The lighter malt presence leaves it balanced. But yeah, crisp and clean, that's really the key of this. It's the fruit without the fruit weight. Yes. There's like an underlying West Coast resonance, OG IPA type thing going on though. It's kind of just, it's there a little bit. It's not like a sea hop bomb, but like it's there. Don't tell Roger I said this, but just like a whisper of ramps. Yeah, the subtlest of the subtle. When you've tasted enough, there's like a teeny bit of that green, but in a cannabis way. Vic Secret is famously pineapple-y, so I'll let you get some pineapple in this at all. I get mostly like lemon peel, not lemon fruit, and that's the biggest thing there, I think. I could see that for sure. Roca has some big citrus notes, Nectaron, obviously named for Nectarine type flavors, but I also get tangerine from it. Cool mix of tropical fruit, citrus fruit, little cannabis, little resin, dankness. Perhaps my favorite thing about this is that breweries are starting to rethink package formats, and I get that the four pack 16 ounce gave them a lot more leeway in how they could price their beers, and when they wanted to make these double dry hop, double IPAs, those are expensive to make. The craft industry just decided everything was going to have to come in a four pack 16 ounce can, and sometimes you just want a 12 ounce beer, because then, and I would argue it's not because you're necessarily only going to drink 12 ounces and you can't drink those extra four. Maybe I want to drink two 12 ounce beers, which would be 24 ounces of beer instead of 16. It's just nice to be able to buy things in 12 ounce cans as well of things that you enjoy. This is available to Binny's near you in a six-pack 12-ounce can for the nice price of only $11.99. Hot. Which is a steal for what you're getting out of this beer. That's true. Man, could use a little more malt though. Well, again, like I said, this is the direction a lot of modern West Coast and I think even places here in Central America, the Midwest, the no coast area. The heartland, the flyover states. I think that again, if you really want to just have the purest expression of the hops, that's why they're developing IPAs right now that are very lean when it comes to malt. I hear you, especially with older school hops like the sea hops, things that are like real grapefruit or piney, that flavor works great with Caramel. But some of the fruitier ones like the most modern examples of Southern Hemisphere, they don't necessarily complement Caramel as well as the bready honey of lighter malts. I think going back to the can size, I like when they're in the smaller packaging so you can keep them colder longer. Exactly. I think that's a big part of that for me. Good point. Exactly. Roger, this next one, I'm stoked that you're opening this. I almost bought a four-pack and then I didn't. And I almost came in here and said, hey, who wants to go in on a four-pack? But I didn't. So this, I'm really excited to talk about this beer. This is one of the most interesting collaborations we've done to date with one of our favorite craft breweries, Off Color Brewing, I think really lives up to their name. Whereas a lot of people are afraid to take chances and looks at what a lot of other people are doing, Off Color has always just done their own thing. Their variety of the number of different beer styles they make has always been extremely impressive. This project came about as an idea of, our Whiskey Hotline selects some of the most amazing barrel picks. We had some great bourbon barrels, Off Color, famous for some barrel aged stouts, mainly the s'mores direction with things like dino s'mores. We didn't necessarily want to do that type of project, but just said, let's create a big Imperial Stout and go from there. Brewed way back in July of 2022, which feels like a lifetime ago. I think I wore a mask to the brewery. The base beer for this beer, which is called Off Color Growl Royale, and we'll get to why that is in a minute. It's a mouthful. Growl Royale. This features malt from several different countries. Off Color has always been wizard-like in their use of different types of grains both in how long they were killed and where they're from. We're talking about things like a heritage malt from the UK. Maris Otter is in here. There's some German malt, there's some French malt, and then there's some oats actually from right here in Chicago. I was looking at the Quaker Oat Bags that went into this. The base beer for this big Imperial Oatmeal Stout spent quite a long time sitting in our hand-picked barrels. The barrels for this were Rebel and Ezra Brooks, which this was so long ago that at the time that distillery was sourcing their juice from Heaven Hill, so essentially like Elijah Craig and Marcy Barrels. After a really long time in Oak, got the chance to try the beer from the barrel. It was extremely complex, very dry. Had a cocoa nib thing going on, was a big part of the character. John Laffler came up to me and said, what do you think about blending this with a Belgian style quadruple? Which I don't think anyone except maybe John would think outside the box like that. I think he thought the complexity, when it comes to complex beers, Belgian quad is right there near the top. They usually have a little bit of residual sweetness to them, so I think he was looking again from a blending standpoint to bring a little bit more sugar into it because it had dried out quite a bit from the oak. Trusted in his judgment, not only that I know they make a great quad, they make great Belgian style beers, their Belgian style quad is called Growl, they hadn't made it in ages. It is kind of an older beer geek style, not as many American brewers make it because it is pretty challenging to pull off. You're talking about warmer fermentation temperatures, which if you do not execute that properly, things can go amiss. You can get phenols and esters that are way over the top, but I knew John would do a great job with it, and he did. He also used dark Belgian candy syrup, which is the secret ingredient, je ne sais quoi, to a great world class Belgian quad. They've been using all sorts of things for years that the Germans would thumb their nose at, so good on the Belgians for creating such an amazing beer style as a Belgian quad, and good on Off Color for thinking outside the box and suggesting blending a barrel aged Imperial stout with a Belgian quad. I think this beer turned out phenomenal. Curious to see what you guys think. Holy cherries. It's so good. It's so good. The complexity is crazy. The wildness. The chocolate. Yeah. It's like chocolate and cherries. Yeah, it kind of comes full circle. It starts and ends chocolate. Or dark chocolate. Really dark chocolate. Extremely dark. Like 85% cacao. Cacao. But it's light on its feet. Yeah. That's the magic of some of the Belgian quad. Yeah. Style just has that natural carbonation too. That's just spritzier and softer, more mousse-like. Yep. There's like an apricot thing going on here that's super cool. You guys nailed it, I think, with the chocolate and cherry are forerunners. There's some date, I think, with that Belgian dark candy syrup, you get kind of a date character. There's even like a note of butterscotch, like an oily kind of feel. And that's probably accentuated by the finer bubbles. The malt profiles of both beers, the Maris Otters can have a nice, and the German malts have a caramely character, but then you've got caramel malts for days with this. Just such a cool adept hand at the blend and the fermentation character has just made a beer that's rich but not overly sweet. This is refreshing. Wow, that's crazy. I've often joked that with these bigger styles, this clocks in at 10%. This 10%? Yeah, pretty hard to believe, right? I would not expect that. Definitely doesn't drink like a, or taste like a 10%. That's kind of one of the Belgian tricks, especially with using candy syrup, is that if it ferments out, so then it creates what the Belgians call like a digestibility to your beer. So instead of it being real weighty and thick, like a dessert, it can be rich without, you know, you feel like you could drink an entire glass. So some of it's that, again, the blending, the tannins that were extracted from some of that lengthy oak aging. Everything works here, but the package format, Off Color goes to great efforts to source these interesting little bottles that are, they pay quite a bit of money for them because they're thicker gauge glass, so they can put wild beers in them, so That's a steal for a beer that's good. Right. And the little bottles are pretty cute. They are adorable. They fit in right with their artwork. I like the shimmer or the sparkle on there. Yeah. All right. So true to their name. Like what are you talking about? Like just like washed out or something? True to their name, off color. Off color meaning that you are refused to be with the norm. Speaking of Imperial Stouts, this is going to be a bit more traditional and definitely indulgent. So this is your dessert. Hello. Open this bottle. Look at that. Like motor oil, but delicious motor oil. Used motor oil. Delicious motor oil. The blackest of motor oils. You should get your oil change more often, man. What? You have to change it? It's like the bottle in Jim's Garage. So this stout was brewed in 2022 and spent 29 months in Whiskey Acres Bourbon Barrels and One Rye Barrels. Redolent aromas coming from the glass just before you can even get it to your face. We decided to go since there's always some music theme with a lot of Mike's beers, paid homage to a little blues classic with this and called it Three Bourbon One Rye One Beer. And no adjuncts, right? No adjuncts. Look at the color of the foam on this. That phase three that had no adjuncts but tasted like it had just loaded with adjuncts. That's the same thing. This just tastes like it's. I agree. Similar concept. That was our collab with them called Castalia. Really extended aging. You get that graceful oxidation. You get some of the like Madeira, Sherry notes. This is so spicy though. It tastes like raisins and baking spice on top. Raisins that are in brown sugar with cinnamon and nutmeg. There's a brown butter kind of richness here that is like a dessert made with brown butter. It's almost like someone took monkey bread and made it better and loaded it with raisins. It's very good. The Rye Whiskey Barrel, as I've always said, I wish we did more rye picks. Listeners start drinking more rye whiskey so we can pick more of it out. They impart more character than bourbon barrels, to be honest. And one of the classic descriptors for rye is that like dessert spice. So I think that's where we were getting some of that magical character. The Vanillin in Oak is giving us a lot of what we've been describing as well. Kind of there's some coconut here that I love, like more of a toasted coconut, not like a raw. Yep. And then obviously vanilla. I mean, if somebody told me this or there are vanilla beans in this, I might be like, yeah, I see that. But all that vanilla is just from the oak. And I think that's why you're starting to see more. I love that there's less of a tendency to add junk stuff now because the longer you wait, as long as the beer doesn't take a turn, which there's always a risk. And that's why a lot of breweries didn't want to age things super long is, you are definitely, you know, it's riskier. You don't know if maybe you're giving a tiny, tiny amount of lactobacillus a chance to grow and sour the beer. So what changed the breweries minds do you think on that? Because I remember like five years ago, we would look at a beer that was more than a year and we'd be like, that's crazy, that's never going to work. There were so many breweries started making barrel aged stouts, that they were almost reticent to release as much as they had. So then they just experimented with it and they said, well, or maybe let's peel off some, maybe they had like a big batch and then, or I think it was just always trying to experiment and trying to get things where it's something different for the consumer. So they went with something that was aged longer. So the risk is still there. There's nothing that's changed to try to mitigate that, but it's just they're just willing to take the risk. Sometimes I think from a recipe standpoint formulation, like this is on the high end. So this is 15.1. Right. So if you're going to try to age something for a really long time, you better be pretty high in alcohol to, that makes it safer for as far as keeping the microbes at bay. Yeah. Because don't we have some central water stuff that's sitting? Oh yeah. In three air barrels or whatever? Yeah. All right. So this is called once again, Three Bourbon One Rye One Beer. It comes in 16.9 ounce bottles, 22.99. Very little of this left, but still a little bit sneaking around on shelves. Seek it out before it disappears. This is good. Thank you. Yeah. I loved how this turned out. It's a good campfire beer. So that's all our collabs. It's been quite a run the last month or so. What do we got coming up in collabs? Any previews you can give us, Roger? Off Color. So we have another Off Color that's been quite a lengthy project. So we have our next batch of our own Beer for Burgers. Nice. So that is a blended beer that's barrel aged Bach and non-barrel aged Bach. So it's like a shot in a beer type thing. We just talked about that a few episodes ago with the Helles, the Beer for Hell. Yeah. So Beer for Hell is the unaged version of that. That is the next collab that we have coming up. So yeah, that's a taste of what we've been doing lately with our collaborations. A big thank you to all those breweries whom we featured today. The collaborative projects are something we're really proud of and we've had some really awesome feedback from them. We're going to keep them coming. We will always be talking about them in the beer buzz. So keep an eye out for that. Even if some of these are gone soon, there's going to be more coming. Always more in the pipeline. Always more collabs. Always be collabing. That's what we say here at Binny's. ABC. ABC. Always be collabing. Collabing is for closers. I love collabing. So until next time, thank you for listening to another episode of Barrel to Bottle. If you liked what you heard, please leave us a review. Until that next episode drops, I am Roger. I'm Jim. I'm Greg. And I'm Lexi. Keep tasting.