NA Brewing, Branding, and the Business Model w/ Guest 1820 Brewing

Episode Overview

We FINALLY get to talk about NA beer! Our Guest, Alan Lapoint from 1820 Brewing, geeks out with us. We talked about branding, the brewing process, and how the e-commerce business model works for Non-Alcoholic beer.

For all our listeners, 1820 is offering 20% off on their website when you use the code Gethop20. Just head to 1820brewing.com and get some of their amazing N/A beer shipped right to you.

Episode Transcript

(AI-Generated, please forgive any typos)

What's up and welcome to the Get Optimized podcast. I'm your host Chris Overlay, and this is a show all about marketing and growth in the craft beer industry. Now, today we have a very special episode lined up for you because we are interview. 1820 brewing. And what makes this kind of funny is that we're releasing this episode on National Beer Day, April 7th.

So you might be listening to it today or shortly after that, but 1820 Brewing is a brewery dedicated to just non-alcoholic beer. So it's, it's kind of funny that we're doing this on National Beer Day, but uh, you know, go figure out, this is how you make trends. People, you do the. Of what everyone is trying to do on the day that they're doing it.

Uh, no. But seriously, in 1820 brewing, uh, very happy and grateful that we got a chance to interview them. Alan, one of the founders and owners of the brewery joins us and I was super pumped to, to have this conversation because throughout the, you know, episodes we've done on the. We've talked about n na beer in different ways, and some of the panels and different presentations and groups that I've been been a part of, they're talking about na na beer.

But I've never really had a chance to jump in and ask a lot of questions specifically to a brewery that that really does a lot of na beer like this. So I geeked out a little bit and asked some some really cool questions like about like, or where's the alcohol go? How are you getting that alcohol out of the beer?

What is the business model like? How is e-commerce going? Because now once you kind of open up this in a beer thing, you're kind of, you know, not beholden to the same regulations as alcohol sales online, which changes the game completely. And Alan was super awesome to answer those questions for us also.

Uh, 1820 brewing is being very nice and hooking you up with a 20% off coupon code. So that coupon code is get hop 20 g e t h o p and then the number 20. And if you just go to their website, 18 18 20 brewing.com, you can get that discount and then they ship pretty much everywhere. So, and again, I think that's, Also a very cool part of the business model and something we discuss in the interview.

So I'm gonna get you into that interview. Enjoy it. And if you find some value from this, if you're listening to this and going, man, na beer is pretty interesting, this is a cool podcast. Please share it with somebody that you think would also get some value from it, cuz we really appreciate that. All right, I'll let you go.

Enjoy the episode. Alan, how is it going man? Thank you so much for joining us and getting on the podcast to talk about NA Beer. I am so stoked. Thank you for the time, dude. Yeah. Chris, I appreciate the, uh, the invite. We're very excited to be on and, and talk to your listeners, uh, about non-alcoholic beer, what it is all about and where it's going.

Well. This is like a trend. You know, I was just listening to some brew bound podcasts, uh, the last few days and like they're over in California doing these expo. I'm like, they're reporting that this is what's going on. Folks are really excited about it. You can tell cause this beer is on the shelves more and you're seeing it pop up on the Instagrams and all these things.

We're right at the, the hot point of it. So what better time to to talk to you and you guys are doing some excellent stuff. 1820 Brewing has got an awesome brand. You guys have done an excellent job launching thi this thing and getting it out there and, uh, I can't wait to uncover what that's all about too.

Yeah, we're really excited. We, we, it's been a long time coming. There's a lot of work behind it, but you know, once you got that behind you, you really get excited and wanted to, you know, share it with the world. So, uh, we're stoked about doing it too. It's awesome. Excellent, excellent. So let's start with a little bit of backstory here.

Tell me about, you know, you and, and. Where you came from with this stuff and why you even thought to get involved with an NA beer and all that stuff. Gimme the backstory. Yeah, that's a great question. So, uh, we, we bought, uh, 8 18, 20, uh, well we bought Gary Brewing Company. So Gary Brewing Company is, was founded in 1983, got federal brewers license number 13, uh, fed and mains, state brewer's license number one.

So it's been around for a very long time, pioneering the craft beer industry. And just a, an environment of innovation and creativity. And I mean, we've got three brewers that have over 70 years experience brewing, hand brewing craft beer. So, you know, as as we evolved in this, uh, industry, we said, you know, there is, we're starting to get asked a lot about do we have a non-alcoholic version?

And in our taste room we get all the time, do you have water? Do you have soda? Yes. Cuz there's always a designate driver or there's some other people that don't drink, but they wanna be part of the social culture. Around craft beer because it's so exciting, right? It's fun, you know, there's a lot to it and it's cool people around it.

So you wanna offer those answers. We, after a while we just said, you know, we, we, we, I think we could do this. So, and this was prior to Covid. This was back in 2018. We started talking about it. Um, and then there's, you know, as we know, there's different ways of doing it. But when we finally decide on the method that we were gonna use, we said, okay, now what do we call 1820 was the year that Maine was established as a.

And we wanna bring the main feel and the main culture and the, you know, when you think of Maine, you think of outdoors, clean air, clean water, fun, you know, boating. We want that to come across in every beer that people try with ours, because you know, water's the main ingredient. We have one of the freshest clean water sources in the country.

It's one of the 50 that doesn't have to be filtered. Um, so it's really perfect for brewing. And uh, so we wanna share it with, you know, with everybody and, and non out beers. You can do that. It's harder without alcoholic beers cuz you can't ship 'em across states. Um, so that's how we, we created the, that's where 18 was really originated from and born.

I was wondering where that came from. I knew there was some kind of significant year that was associated with that, so I'm glad you elaborated. I also wanted to ask you about, you know, the, you know, this main thing that you have going on with that, but the way you've described this about, you know, the water being clean and fresh and the whole, like, that's the whole vibe you're trying to portray.

And it's clear in even the labels, you know, you've got this really clean, uh, you know, white backgrounds with color pops, clean lines, you know, kind of a modern look to things, which is definitely speaking to that brand. Was was that, I mean obviously that's, that's part of the answer to the question of like, what was important to you.

With the branding on this, but you know, was that the heart of it or was there more to it and or, or what else was important to you? Yeah, you know, the, I would say the main, yeah, that's a great question cuz really what we want to resonate with people is that this is from main, it's a main product made with ma main ingredients.

A lot of times some of the are from me, the water obviously is high quality, but we picked the Chicky as well as our, as our Burt, right. So the Chicky is the mainstay. So you really get a feel for remain as a, as a culture, right? You're saying, ah, it's a chicky. Then you know why they, what's so unique about a chickening, when you read the background story of a chicky, Chicky actually shed their neurons every spring to adapt to their social environment and how it changes, right?

So they can recreate their mind in a way because the social environment is changing for them. So when you started adding all this up, you. This is perfect. Maine is perfect for this because you know what, this is a change of culture and an an acceptance of what if people understand to be a non-alcoholic opportunity for balance, right?

And, and you can make it in a craft environment. So it's not that standard logger that. It's been around for 20 to 25 years. This is like, we make it like a regular craft beer, so you can have really nice, complex bodies. You can hop it to, you know, five pounds per barrel if you want. I mean, you can have great hop head type products.

So that's the exciting part. Yeah, it tastes fantastic. I'm literally drinking one right now. And, uh, I was gonna say, I look like you had something right there. Yeah. You know, I'm drinking it, it's fantastic. But when I actually tasted it for the first time, I was like, wow, this tastes great. You know, you kind of a little worrisome.

You're like, all right, is this gonna be weird whenever you taste one of these na ones? And it was blown away by how flavorful you guys have made it. So now which one are you enjoying? I'm drinking the, uh, the blonde. So the, uh, nice. The better blonde. Better, yeah. Perfect. Yeah, it's, it's quite good, man. I, in fact, I just took photos of it cause what we're posting to social media, so that'll be fun.

It looks delicious. Yeah, man. It's excellent. Have you been to Maine before? I have not been to Maine before. Um, I gotta how that, yeah. How that product's making you feel is how it, we, we like to welcome people to Maine Smiles daily. Alright. I gotta go up to the, the, uh, Atlantic Northeast, right? The northeast right?

That's right. Oh yeah. There we go. I remember my geography here. Um, on the, on the, one more thing about the, the main thing, and I think maybe this is a good connection here. You guys talk about sustainability on the website too, and it seems like that's an important part of what you're trying to do and recycling and wind power and all these things.

Is that in line, is it it just a natural decision to say, yep, this is part of what we're doing? Or is that also a part of the main culture? You guys are big on, on environment out there. Yeah, yeah. You know, Maine is, we, we care so much about protecting the outdoors and supporting the environment in any way we can and that, and that has to be about.

You know, part of our value system is being very intentional in everything we do, being very conscious of what we do. Um, and that's part of it. If you're gonna be a business, you gotta be a conscious business, you've gotta be a responsible business. And that means not just to the great environment you're providing for the people that work there and brew there, but also for the community and the environment that we live in.

So we, yeah, for a long time we've been buying wind wrecks, so we're, you know, 100. Electricity comes from wind Rex. We use, we changed a lot and used a lot of nitrogen in our process to cut down on our co2. So we cut down on that about 30, 35% by using nitrogen to blanket our tanks, to push, um, to push through, uh, beer through the caning lines and the bottling lines and things like that.

So the spent grain goes to the farmers. Uh, one, actually a local one. He loves it, uses it for fertilizer and feed. And then we take our hops, so we have a centrifuge. Um, but we also, we have a background infiltration, purification. So what we do is our tube that we get from the, uh, the whirlpool, the kettle, we filter through one of our special filters that we make.

So we actually can then get a little bit more of the wart into the fermentation vessel. And then we really have a nice dry, uh, hop that that's coming out of the kettle. So we'll take that, we'll put it in a composting bin that goes to a place called Garbage to Garden. In the state of Maine, we do the same thing with the dry hops.

So when that's coming out of our Centrification system, we're able to separate that from. The waste water, the water that will then go down down the drain. And that also gets composted. And then the last thing we're doing, which is kind of really fun, but we're actually capturing the yeast now, which we were not doing before as much as we, as we'd like to, to get the, what they call the b o d out of the wastewater, so that we're actually taking that, putting it into a container and sending that off to a bio digester.

So because of all the stuff we do, um, this, the city of Portland has, has given us a certification where they only come in once a year to check, to make it. And we keep doing what we're doing. It's it, the water is so clean going back down there. So we're really proud of that, you know, and that's really important to us and what we do and how we do it.

Um, we're actually our next big projects is, is gonna look into a, a. CO2 recapture system for small birds. So that would be the last thing on it. Well, these things online, you know, the, the CO2 cap recapture systems, and I'm like, man, that's the technology we need, you know, at scale. Hundred percent. So, brought you guys for, for making that happen.

And you know, it's, it's, we talk about marketing and communication. That's what we do here at our firm. You know, communicating that piece of what you're talking about, this whole sustainability thing is super important. You know, if you're gonna do it, then communicate about it and tell your audience about it.

And it sounds like you guys got the storylines all linked up there and you're doing so much. It's like there's a storyline with the farmer, you know, and him growing stuff with the spent grain and, and the composting and all these different things, which is, which is really cool that you guys have dedicated energy to that, not only just to do.

But to communicate about it as well. Yeah. What's important, Joyce? Yeah. It's important to, and it's important to everyone in the brewery that we're responsible citizens and we're doing what's right and uh, it just makes you feel good about the whole thing. Crap. Beer already makes you feel good. I mean, the reality is to be in this crap beer industry is kind of fun.

So the fact you can say, yeah, and we do this for the environment and we really keep, we're part of Lake Sebago Clean Waters, uh, association to keep. Very pristine. Um, so, you know, we support them as well. It's, it's just being, being part of the community. Absolutely. Absolutely. Now, I just thought of something kind of come back to, to branding a second.

Then I want to talk to you about some of the brew process stuff, because I'm fascinated by this and I know you got your secret sauce that you're, you can't reveal to us completely. But before we jump on that, like you've made this choice to launch a whole new brand. Out of the NA thing. Um, where, where did the fork in the road happen there?

Was it always, you know, yep. We're gonna build a whole separate brand around this, or was there some discussion on do we fold this into the original brewer we have here? Or, or what was kind of behind that, if you don't mind sharing? Yeah. You know, that's a great question because it was really, we talked about it a lot and we threw the idea around a lot.

So a Gary Brewing company was founded as an English style brewery, so it's kind of unique in its way because it's open fermentation. So you actually watch the fermentation take place in a tank, so it's not a closed fermentation process. So there's very specific ESG use. It gives a very specific. You know, profile to it.

Now a big portion of our plant, which we've walled off, is closed fermentation. So we said, you know, what are the, what's the mindset of our drinker and are they the types of type of people? And we're really, the market's very different from our Gary drinker. Even though you've got a lot of people that love craft beer and hops, um, and IPAs, our drinkers are a little bit different that way.

So we've, we felt that, uh, having a different brand is gonna attract a different type of consumer to, to the brand. So we needed to kind of separate, we didn't want to have that. Same mindset of, oh, this must be an English style no out, because it's not, and you couldn't do it in that format. So yeah, that's how we, we really thought it would be a nice, but we don't, we don't hide the fact there's sister companies.

Everything is brewed in the same facility. Um, and we use a lot of the same equipment for both sides of the, of the brewery. So, So purely, you know, a, a consumer preference kind of thing. If it's a different kind of drinker, you want a different brand associated with it, you know, I'm glad you shared that too.

Cause it's, I think there's a lot of breweries that may be weighing that choice when they're building their, their na option, right? Like, do we just have it be under the brewery or do we build something totally new and, and, uh, do something like that. So, um, who knows? Maybe somebody listening. Oh man. Yeah, it's a tough choice.

It's a tough choice. Yeah. Okay. So I gotta ask you about the brain process because I'm like, okay, you're making this beer, it tastes just like beer. Okay, I'm drinking this thing. It's like, okay, it's got the hops, it's got the weed, it's all of it's in here. Where does the alcohol go in this process? I mean, are you brewing with alcohol and then pulling it out?

Are you allowed to say this? You know, what, what goes on with the alcohol or part pure alcohol at all? Yeah, that part I'll tell you cuz I've been in, uh, prior to brewing in 2017 and I still do now, I'm the liquid filtration purification world. So I've spent my last 35 years in purification of different liquors and spirits and beer.

Uh, so the way traditionally, Non beer has been made is that you make a beer, you put it through vacuum distillation, or you put it through membrane separation. Just separate out the ethanol from the ingredients, and then you reconstitute the ingredients in order to make your beer profile. Um, so I, and I, and I've worked very closely with the people that, that make that equipment and we, we thought it's usually for bigger breweries cuz the capital's pretty expensive.

But at the same time, we always felt what just didn't have the same body to it. You don't get the same complexity of the Esthers or some of the other, um, profile you get from a nice malt base that's ferment, truly fermented and left the ferment the whole time. And no, no adult adulteration to it. So we kind of went and said, you know, we're gonna do this.

Same grains, same hops, same water. The yeast is different and the brewing process is different. So you're, you have to play around and you have to experiment significantly with the time and temperature that things are in different stages of the process. That's really the biggest thing that you really have to play around with because you get very different profiles of different temperatures.

Yeah. Um, not just in the mash tone, but also in the fermentation process. So that's the biggest part, but it's. It's craft ruin, it's, and it's hand done. It's just, you have to be much more precise. So some of the analytical equipment we have in the process, um, little more sophisticated than we, than we had had prior to that, because you can't be off.

You are fermenting and you are creating alcohol, but you have to keep up below a certain amount. So the monitoring of that is critical. Um, yeah, you're off by three or four degrees and all of a sudden, boom, you've got, you know, 0.8% beer. And you, and we in our feeling, again, being authentic and true to style.

We don't allow, um, we don't hot liquor behind anything, so we don't water it down. We feel like we want that, we want that complexity. Um, if you have to put in more, you know, more than like 3%, and you know, bag it, throw it away, we're gonna do it again. So it's, it's a very interesting process that way. So it made us even fine tune a lot of the things that these guys, again, 70 years of brewing, they feel energized cuz it's brand new and it's a little bit more technical, which they really love the challenge.

It sounds like more of a challenge, it sounds like the hard way of going about it. And you're doing that intentionally saying what? We're gonna do it the hard way because it's the right way to do it. You know, speaking from my own experience with, with the few that I've had, it tastes that way. It tastes brewed, which, you know, other, you know, products that are out there, you know, not so much, you know, I, you know, there's certain beers that do taste a little bit watered down or even other products that just feel that way.

Um, cause they're pulled through equipment so. You know, I think that, uh, that's awesome. You guys have, have made a dedication and I imagine it's really hard for the brewers. They're like, oh man. Usually it's the opposite. It's like, all right, how much alcohol could we get in this sucker? Exactly. It's now, it's definitely a mind.

It's, it's a little bit of a shift. There's no doubt about it. And it's funny, when you get to that point and you've got that great tasting product, uh, that's only half the. That's the biggest challenge with non-G beer because now you have to preserve that flavor profile and make it shelf stable for eight months to a year.

So that process, which unfortunately for us, I have 30 years of experience in that side of the world. But boy, if I didn't, that would've been one of the hardest things to understand because in each step of the process, we do a purification step because each purification step helps preserve that flavor.

So then when we get to the end, we tunnel pasteurize everything. So everything in package goes through tunnel pasteurization. And then only 80 calories as well. It's like I, that, I was shocked by that when I looked at the can, it was like 80 calories. I'm like, I can drink a few of these things and not feel bad about it, you know?

Right. And, and, and when I watch you drink that, it looks like a regular beer. You, and so if you were in a social environment where everybody else is drinking, you knew you wanted to rotate, you wanted to have one alcohol, one, one non alcohol, one. They wouldn't know which one you're on. You know that that slightly cloudy product is gonna look and smell just like a regular beer.

So you're not gonna have to feel awkward or different if on your second or third beer you decide to squeeze one of those in and then go back to it. And that's, that's what we're finding. It's a whole variety of people that are interested in having. I was gonna ask you about like, what are the use cases that you're seeing for, for the product itself?

You know, because I think there's, there's a few that always come to mind. It's like, all right, you've got the first one. Who doesn't want any alcohol? But once the, you know, social environment, look, I like the one that I've heard recently, which is the, we're gonna use this as a pacer, you know, so I'm gonna have one and one and kind of go that route.

Are you seeing other use cases for this or is that generally what you're seeing? Yeah, you know, I think one of the things that's one of the unique areas, like, cuz you mentioned two very, very dominant areas to what people are doing. There's no doubt about, those are the big areas. Um, but one of the evolving ones is, was it surprise us a little bit?

Is that younger ki people. So the 21 to 30 year olds are really experimenting a lot with non-A alcohol products. Not just beer, but mocktails. Yeah. And different types of, uh, drinks cuz they're trying to drink themselves to better health and better health for that means different things to everybody.

Right? So better health could be set of four beers, three. Instead of two beers, you know, one beer and one non knock. So I think we're finding out, um, we're finding that younger generation, their tastes are very different than the taste I had growing up when I grew up. It was, you know, it'd probably kill me.

The all crap people kill Budweiser, you know, it was Bud. That's what I drank. Now again, um, that's, 30 some, almost 40 years ago, you know, so, shows my age a little bit, but that was the common thing out there. You know, Achillion Red would've been one of the unique ones if you found it right. Um, Yingling on the East coast, that's, I grew up on the East Coast, so Yingling was there, but really this, um, this, this younger generation is not as, um, Not as dedicated to the hop culture and the craft culture as the millennials are, and you know, a little bit older.

So they're drinking, but they're just not drinking at the same rate. And now as you mentioned, there's cool stuff that's going on out there in like these infused drinks that have, you know, vitamins and neutropics and like all this stuff that's, you know, a little bit experimental right now. But I could certainly see that taking off with demographic.

Absolutely. You guys are in a very interesting area out there in California cuz your, your legal, your loss around what can be infused or not. But, but when you look, look at the beverage. The fortified beverages, which are, which is the category of what you're referring to, is growing at 27.5% annually a year.

Wow. There's no other category in beverages that's growing at that rate. People wanna drink themselves to better health, and this is one of the ways to do it. Doesn't mean you're drinking something that necessarily might have an adaptogen in it or a theanine or some other vitamin. It's just, it's better for you than what maybe you were drinking before.

It's nice, you know it, it's good to have something like this with dinner. Uh, you know, during the week, cuz you know, at home, my wife and I, we, we tend to not drink Monday to, to Thursday, right? Cause we're working and all this stuff. But I want something other than water or a soda or something like that, or with caffeine in it, you know, in the evening time.

And, uh, you can only drink so much, you know, tea or whatever the case is, uh, at the, I'm with you. So certainly something to reach to and, and, uh, Now something I do wanna ask you about as well is like the e-commerce side of this, because without alcohol in the product, it seems like a lot of doors open up at this point where you can ship things around, you can sell online a little bit differently, you have less regulatory.

I imagine there's still some, but I wonder if you can talk about that a little bit and like you were selling this stuff online, so like what is that like? Is it, did it blow your mind? Are you still running into regulatory trouble? What's that environment like? Yeah, that was, that was one of the, one of the, uh, beautiful things of, of the oxide, right, is the fact that we make such a great product, but we might not have distribution in other states, but we wanna bring Maine two people.

Cuz I think when people taste, it's like, wow, you know, that's for Maine. If this is what Maine is like, man, maybe I want to go check it out and come up there, you know, and see it. So with the non side, I can ship. Everywhere, but I think there's, um, six or seven states that won't allow you to ship non-alcoholic beer into the state.

Other than that, you can absolutely ship it into the state. And that's why, you know, we have a website, 1820 brewing.com. Uh, you go on there, you register, you buy it, it'll ship within 24 hours, and you'll, uh, you'll be able to enjoy Maine Beard again, just about anywhere. It'll tell you on the website, which states we can't ship into.

But other than that, there are very few, uh, laws restricting the, the, uh, shipment of N A B. Yeah, it's fantastic. You know, and you talk about a, a revenue stream that can open up for a business. Cuz you know, if you're, if you're a brewery and you're, you know, obviously brewing beer and selling to a certain market, it's probably your local market, right?

Maybe you got some distribution and that's really the handcuff is if you're. Getting outside of your market. You've got distribution into a bar or a grocery store or something like that where they can sell alcohol. It's very hard to ship. There's some places that are getting more involved with the direct to consumer shipping, which I think is growing.

I just read a report about direct to consumer stuff, getting more or the demand increasing the regulatory environment. Not as quick, but that's the way the government goes. But like, That is growing. But now you have this other product where it's like, yeah, we can get flavor in it, we can have a healthier drink option.

We open up a whole new, you know, revenue stream. That can be all e-commerce. And from an advertising perspective, this is a game changer too, because when you advertise craft beer to a retail environment, it's very difficult to track pull through on your ads you're running. And you don't really know. It's like, well, we know we spent, we did see revenue increase.

We're kind of making some connections here. But with E-com, now you've got a, not only a new revenue stream, but something where you can actually track the results. Directly because it's all digital at this point. So I find it fascinating. This is working out like that. Well, that's a great point. And, and you bring it up.

But, uh, and we're gonna offer to all of your listeners a 20% discount that they use the word get hop. So capital G. Yeah. Go order this stuff. Seriously. Yeah. Got G o t h o p 20. You get 20% discount. Because of you guys. And that's the beauty of it. I mean, we can ship it anywhere. I can track, you know, where it's coming from and who, who, uh, where the interest comes from.

And that's the, that's, that's makes it a very different game. And eventually, I do believe beer's gonna be regulated more similarly to, to wine. Why you can ship to directed people In a lot of states, beer is can eventually be that way. So from our standpoint, it was really a nice entree to learn how to do that, how to order fulfillment and that type of stuff.

So it's gonna be natural if once beers becomes legal and certain states, you know, or more states, we're gonna then just flip it on and say, okay, hey, go to 1820 Brun and you can all get Gary product as well and ship it from the. Same, uh, fulfillment location. So lay on the groundwork. Yeah. So it's good groundwork at the moment.

Smart business people over here at 1820 and, uh, a very, very great product. I'm definitely gonna subscribe, I think can get some stuff shipped to me on a regular basis. You have like a variety pack on there that's like a brewer's choice. It's like, yeah, send me that one. Just send me some random stuff. Yeah.

Every month and I'll, I'll drink it and have fun with. Um, and again, we'll make sure we post that, uh, coupon code there so you get that 20% off on the website. Yeah. The beauty to do it, cuz you guys will also as, as someone who subscribes, you'll see the new beers cuz we come out with a new beer every month.

So we got a vie lager that's gonna be coming out, um, that we've got a, a wit beer. Um, again, we're right around the corner from Malaga and you know, I I, I love Rob Todd. He does a great job. But if you listen to anything Rob says he is like one of the reasons they can make such. Wheated beer. It's because of the quality of the water we have and it's great brewers water.

Um, so we said, okay, we gotta make a whip beer. Then, you know, it would make more sense. So we got a whip beer coming out. Uh, we have a blueberry that's gonna be coming out as well. And then in the fall, we're probably gonna bring out a pumpkin as well. So that's a, that's a more controversial one, but it just seems like it's a beer that.

Everybody likes a good pumpkin. Yeah, I do. Around the fall, my brewers don't, but I do. I enjoy it. I usually like go burn out on 'em. Like, all right, all the pumpkin beers are out. Let's go drink 'em. And then I never wanna drink 'em again until next fall. Hundred percent there. It's a very short little window.

It's that September, October, and that's about it. That's about as much as I can stand anyway, so. Right on. Well, you know, it's been so awesome Alan. Thank you for jumping on here, answering these questions. Uh, again, I encourage everybody who's listening to go, uh, at least order some, get yourself a sampler of, of this stuff cause it's fantastic.

Uh, and, uh, I hopefully we can, uh, continue to connect here as you guys grow. If you ever wanna hop back on the podcast or whatnot, please let me know. I'd love to have you back on and, and chat more about what you got going. Yeah, we'd love to. I appreciate the time too. This, uh, this is a great way to advertise and promote that non a, uh, option to people.

So I appreciate everything you're doing with that and, and just the general awareness. And we'd love to. And if you come out to Maine, you gotta come by the brewery, give you a personal tour. We're coming by. We're like, I talked to these guys. I'm here. We'll do the podcast live over there. That'd be fun.

That'd be fun. Sweet. All right, Alan. I appreciate it, man. Have a good one. Thanks Chris. Take care. Have a good one.