It's definitely hoppy. It's definitely very hop forward. A lot of kind of resanity, piney hop, carrots and citrus. A lot of fruit flavors going on in the beer. You don't get a lot of roast malt character. You get this more molassesy and kind of brown sugar like people are going to be able to drink more than a pine of this at a time and I think people are going to dig on the hop character on it. It's good. The original concept of this beer was a Texas Brownale which is kind of the American Brownale style in Home Brew circles. It had the designation of Texas Brownale. There was a Home Brew supply store that was selling kits. They were John Bull English style kits. California burgers were taken a bunch of cascades hops and super charging it. Adding some more crystal malt to it. Touching a little more chocolate to it and then you basically had a bigger version of the existing beer with more hop forward flavors in a Romas. I think what was great about this collaboration is everybody got elements that they're able to put in that they that they feel are special to them for that style of beer. So for me, I got some brown sugar and some molasses in there which is kind of synergistic with our brown meal. But I mean that's what's cool about a collaboration is that you get three people together with different ideas and they're all going to have a different take and twist on it. So that may be my twist but it was all trying to work with two fellow viewers that you respect to make a bad gig. So a chance to really get creative do things we haven't done before. That's to me that's what makes collaborations really fun. It's brewing a beer that we wouldn't normally brew without having the influence of the other two people in the in the in the project. There's not a lot of people brewing this style of beer. It's kind of similar to one of the pioneering craft beers of the 1980s. It was quite wicked. This is going to be very hot forward beer. I think a lot of it is going to come from some of the dry hopping. I think we're going to use a combination of an old school hopping profile of between the the brewers gold and the cascade. Pretty sure that those are relatively new hops to stone as a hole. From what I understood today was the first day that stone has used cascade which I find absolutely amazing. This is what we were trying to do. You know it's it's got a real nice very pronounced bitterness. It's got it's very upfront in the hop character and it's very it's just a good ale, good drinking beer you know. Got a lot going on in it. I wouldn't expect it's a long-term age. It's not a beer for salarying. It's a beer to drink fresh. Be my recommendation on this. Drink it up. Drink it up. Drink it fresh.