The Original Special Forces Regiment needs a beer named The Originals. Then again, so does Det-A, Pineland, The Tribe, and of course the Jedburgh. Fran Racioppi travels to San Antonio to spend the day, and share a Jedburgh beer, with fellow Green Beret and Founder of Longtab Brewing Company Dave Holland.
Dave founded Longtab out of a love for beer after a colossal failure of a home brew and to honor the legacy and lineage of US Army Special Special Forces, the Green Berets. Named after the iconic Special Forces special skill badge, Longtab has quickly become a landing spot for current and former special operators, as well as those looking to step into a history lesson on what it takes to be America’s most elite soldier.
Fran and Dave cover what it takes to brew great beer in a classic German style, how Dave and his team weathered the COVID shutdowns just 66 days after their opening, how to complement great beer with great food and robust coffee, and why Longtab is committed to honoring the legendary Green Berets who gave their lives in defense of freedom.
Learn more about Longtab Brewing at longtabbrewing.com and on social media at @longtabbrewing.
Special thanks to the Green Beret Foundation for supporting the production of this episode. Support the Green Berets of all generations today at greenberetfoundation.org.
Subscribe to us and follow @jedburghpodcast on all social media. Watch the full video version on YouTube.
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Dave, welcome to the Jedburgh Podcast.
Thanks, man. I appreciate it.
It’s day two in San Antonio. I had the chance to sit down with the Green Beret Foundation. It’s an awesome day and it’s the first time that I ever got to go there. When I was getting ready to come out here, this has been on my radar for some time. We are going to get into it and tell the story of Longtab, how you came up with this concept, and why you wanted to do it. I had no idea that you have only been around for a few years because the name is so well-known and I see it everywhere. I have been telling myself, “If I ever go to San Antonio, I’m going in the Longtab.” I’m super excited. We have the Jedburgh beer which was a great addition to this conversation. Thanks for hosting.
Thank you. I appreciate it.
We talk about the legacy, lineage, and brotherhood of the Special Forces and that is represented in this place before you even enter this door. We will have a whole bunch of shots, but you feel it when you roll up and see Longtab Brewing on the top of the building, the dagger on the door, and the green consumes you of the Green Beret.
Before we get into the details, we need to dispel all rumors for all of our readers. When we talk about special operations, we talk about Special Forces. This right here is the home of Army Special Forces, the Green Beret. There’s no Navy Seal stuff in here. We don’t even have a whole bunch of Ranger stuff in here. I don’t want to hear anything about MARSOC Raiders or Air Force guys.
We have one ranger tab up there and that’s because Mike made me.
I’m with you. Mike’s hiding back there. He’s the master brewer. I spent some time in Ranger school. I’m not Ranger qualified in terms of being in the Ranger regimen, but I’m Ranger qualified in terms of going to the school. I do appreciate that, but this is the home in the Green Berets and that’s Longtab. I want to start there because it’s important. We talk about the Green Berets, Army Special Forces, and always about the dawning of the Green Berets. Rarely do we talk about the long tab, the significance, and the honor that you have when you put that on. Talk about the long tab in general and what it is, what it means, why we care about it, and then what that means to this organization.
The long tab is the longest special skills tab in the Army. When I started home brewing, I was trying to come up with a name that would represent Green Berets and Special Forces, but it wouldn’t be so obvious like Green Beret Brewing or Special Forces Brewing. I wanted to add a little bit of intrigue behind it. It just so happened that the word long tab has the same number of letters as brewing. It made the logo very balanced. It does a lot for my OCD. We get that question a lot. “What the heck is a long tab?” We point to it on the wall. It’s a great name for a brewery. We also get a lot of people that say that. “We think that the long tab means you have a long tab of beers,” that works too, whatever works for you.
We talk about preparation all the time on the show. We talk about the tagline of the show. How you now prepare today determines success tomorrow. I was in here after we did this educational series with Green Beret Foundation, which I’m looking forward to because we are going to get that out there. I got to tell the story about what the foundation is and you are a huge supporter of the foundation. Also, we are a huge supporter of the foundation.
We have got to get the message out. We have to let everybody know these are the programs that exist in the Green Beret Foundation. This is how they are helping to transition veterans. We came here because I had to do my research so I had to try the food, explore the atmosphere when people were here, it’s closed now.
If you are going to do an episode about Longtab, you are going to have to drink the beer. That’s your research. Mike and I do research all the time when it comes to new beers.
You are canning too.
We are.
You are canning The Originals. That’s half of ice and what else is in it? Tell me about the story. Why The Originals?
The 10th Group was the first group. Mike might argue with you. It’s the 7th group in the house. I have a Weizen because it’s a ubiquitous German beer. 10th Group has a lot of ties in lineage in Germany. It was a great match. For us, the story and the beer style were pretty obvious. The 10th Group calls themselves the originals because it was the first group that was activated. We tell the story both on the label and on our menus. That 10th Group started with the number ten to fool the Russians into thinking that there were nine more groups. It’s a great story. I don’t think you can get away with that stuff now.
I like to say it’s because they have the power and strength of nine groups contained in one.
Whatever works.
We went into the name of the beer and this beer is specifically called The Originals, but the names of the beers are important here at Longtab. There’s a story behind everyone. There’s a story not only in the design of the beer, what goes into it, the brewing process, and how it’s going to taste when it comes out, but also the story is in the name of the beer. Can you talk about the process that you go through in terms of naming the beers and why that’s so important?
There are a couple of different ways that we go about it. One, we knew that there was a body of names that we had to do, and then we try to match as close as we can. Sometimes it works and sometimes it doesn’t. Sometimes it’s arbitrary, but we try to match the name and the history of the beer to the style of beer. When you go down that road, you run out of stuff because not everything’s in Germany. There are places in the world that you have to recognize. It doesn’t have anything to do with Germany.
Part of this process, at least for me, and Mike’s been going along this road with me too, is researching all these names. Doing a deep dive into SF history and coming up with these names that are significant in the lineage of Special Forces history. Thankfully, we have got 70 years’ worth of history to pull from. It’s important for me that the family tree of every one of those beers is all linked together. They all have a story that ties to each other in some way along this historical timeline.
In the name, some are names of places, operations, and different histories that Special Forces has gone through in their 70-plus year history, but there are also names of some of our fallen brothers.
That’s right. When I came up with this idea of Longtab, I didn’t ask permission to do it from anybody, I just did. I took it by force.
It’s like the Jedburgh Podcast.
Yes, you just do it. Thankfully, none of this army stuff can be copyrighted. I knew if I wanted to do this and represent the history, culture, and regiment, there had to be some giving back because I’m taking this thing by force. That’s where the dedication beers have been supporting our Special Forces-specific related charities plays a huge part in our business model. What we try to do is at least 4 or 5 times a year, dedicate a beer to a fallen Green Beret.
It’s very important. That process always started with the family because you don’t want to assume that the family’s okay with it. These are very sensitive things. We get them on board and involve them in the process of the name of the beer, the style of the beer, the picture they want to use on the can, and all that stuff. When it comes time to release it, everything has been vetted and thought out. We have done twelve of them so far and they have all been phenomenal. They are big successes. In fact, we have one on right now.
Which one’s on now?
It’s Never run from a Gunfight.
What beer is that?
It’s a Scotch ale.
Let’s talk about the kinds of beer because in coming up with the concept, you got to start answering the questions. How do we do the beer or the food? There are a lot of beers out there. There are a lot of bad beers out there. There’s probably a smaller number of comments on great beers out there. I put you in the great beer one. You said that you have a pension for tradition and you brew beers as close to the original style as you can. What’s the original style that you are talking about and why stick with that kind?
This was something that I wanted to do early on and Mike is on board with it too. There are so many phenomenal historical beer styles out there. There were two self-imposed problems. A lot of breweries do all kinds of crazy stuff. We didn’t want to go down that road. We didn’t want to be adding things like pop tarts, cookies, and all that stuff in a beer because we don’t think that’s a good representation of how good beer can be. We decided not to go down that road.
The second self-imposed limitation is we wanted to use all American-grown ingredients. Everything that we put in our beer is all manufactured and made right here in the United States. That’s important. It’s a difficult thing to do when you focus a lot on these German and Belgian-style beers to not use the grains that come from those countries. It is a self-imposed limitation, but we have overcome that because our beers are getting close to some of those originals that we love a lot coming from Belgium and Germany.
You are telling me this story about this beer and the roots from Belgium and Germany and all this process that goes into it. I’m looking at all of the vats and the various different machines that are required to brew at this scale and quality, but the reality is this whole process for you started when your wife gave you a home brewing kit and it tasted like shit because that’s normally what home brewing kits do taste like.
It is true. The first beer was done on our kitchen stove. It was a colossal failure. Being a Green Beret, you never want to accept failure so you try it again and try it again. It took over the entire kitchen. My wife is like, “Can I have a little bit of room to cook?” I got booted out to the garage. I bought some more stuff and then it grew from there.
You brought Mike in as the master brewer? You met him at an SFA meeting there.
We met at an informal after-hours party or gathering at one of the brew spots over there close to where he lives. I forget who introduced this, but one of the guys said, “Mike brews beer.” That’s how the conversation started. Unfortunately, I don’t get to brew beer anymore. I write checks.
We talk with a lot of different business owners and entrepreneurs about structure like the command team in the military or talk about partnerships in the civilian world and building businesses. Success often comes down to their ability to understand and stay in their lane and execute well in that. When you have conflict amongst partners at the senior level, it’s usually because one is trying to insert themself into the other’s lane which creates the friction point.
Thankfully, we haven’t had any of that here. The way that I see my role now and it’s all evolved. I have been very fortunate. I have got some phenomenal people. Mike brews the beer and he’s extremely talented. I have got Nick over here, our sales guy. He’s out pushing the beer around town and doing a phenomenal job. I have got another military spouse, Sarah, who runs our tap room. She runs phenomenally. I can’t say enough great things about her. I have got our head chef, Josh, who does some amazing work. He’s single-handedly put us on the map in San Antonio and had some of the best food that you can get in a brewery.
I have got these talented people and my role is to give them the means to perform their craft. That’s what I do. They come to me with a problem and say, “I can make this better if I have got this or if we do this.” I’m like, “Let’s figure this out.” My role is almost like an enabler. I give these guys the tools and the means to do the best job that they can.
You started the business in January 2020 and you are laughing because you know where I’m going with this question. In an eternity, there may not have been the worst time to open the doors of a hospitality-based restaurant. Start with the excitement of the opening because this is a massive project that went into building this place. It is exciting, as I said in the open. As you said, 66 days later you got a closed door in your new business that you put all this into.
We put a lot into it. A lot of time, blood, sweat, and tears. Sixty-six days into it, we got the order to shut down. We didn’t have to close for business, but we had to close for customers. I’m like, “That certainly is not part of our business plan to be a package store,” but that’s essentially what we turned into. We had this little single canning machine you can manually fill cans. Nick and I would come in here and fill cans for hours and then we would sell a lot of beer online.
People would come in and they’d buy a four-pack or a case of beer to go. That’s how we kept the lights on. We limped along until finally, we could open up 25% occupancy, then 50% occupancy, then 75%, and then finally 100%. There were political motivations that were all tied into how all that was handled, but it set us behind quite a bit. Honestly, we are now on a full-stride momentum.
We talk about recruitment, assessment, selection of special operators, and what we look for in the character of our Green Berets. You tell a story here, but you got to think about those times when you need emotional strength, drive, and curiosity to figure out a new way to possibly run this business. You got to stay calm and wake up every day and do something because you can’t do anything. It’s the resilience that comes from that as well.
My number one source of inspiration and motivation comes from my family. My wife and my three daughters, I can’t say enough about them. They are my daily inspiration for everything we do. Every time that we have a new idea or a new direction that we might want to go, that conversation starts with my wife, then the kids, and then we bring the employees and the staff in. Everybody has their sources of inspiration, but for me, it starts with my wife and my family.
It’s important too to mention that your wife’s also a breast cancer survivor.
She is, yes. In fact, none of this stuff will be here if it weren’t for her. She’s going through chemo and she couldn’t leave the house. I was deployed overseas so she couldn’t get out of the house to buy me a Father’s Day gift. She was looking at a catalog and found a beer kit and she goes, “This would be cool,” because when we first met, it was over a beer. I was drinking a Guinness and she asked me for a sip. I was like, “I have never met a woman that likes Guinness.” Maybe I didn’t get around enough, but that left an impression, and then here we are. I did 30 years in Special Operations. I did 20 years as an 18-Delta and then another 10 years as a warrant officer.
We won’t hold the warrant officer thing against you.
The first twenty were the best.
What does it mean to be a Green Beret?
It’s being a part of something that’s bigger than yourself. It’s making an impact while not looking for the glory. The glory comes from within. When you leave Special Operations and the team, you still strive to look for that connection, meaning, and purpose. For me, this place helps me maintain that connection.
It’s the dedication beers that we have. When the families and the teammates come in here and they have got tears in their eyes because they see their son, daughter, or teammate on the side of a beer can and we are raising money for charity. That’s an important connection. A lot of guys when they get out, still yearn for that connection. It’s a hard thing to do because when you are on a team and you are deploying and doing stuff, and then all of a sudden, you are not. It’s like, “What now?” For me, this is that constant connection.
I was talking to Retired Lieutenant General Ken Tovo. He’s been on a couple of months ago. We did an episode with him. We went down to Fort Bragg and did it in the Special Forces Museum which they say that this place is a mini-museum and having been to the museum, it’s not that far off. We talked about how you go from living and revving at this 10 with 1,000 RPM all the time, and then you stop. It doesn’t matter if you are a 3, 10, 15, or 30-year person. When you get out and the brakes get hit. All of a sudden, you are looking for that community. You are trying to find that group that you align with.
What is that connection? How do I fit in? How do I do something meaningful? That’s going to give back and keep me connected with it. We were in here last night, I didn’t know anybody in here outside from the folks from the Green Beret Foundation, who I came with. I left here with four different business cards and four different people and invites to a couple of different events. These are people that I never saw, but when you walk in and spot another SF guy, it’s usually in an airport.
We talk about this stuff all the time.
That’s what it was, you have created that community. Back here, they were having a business meeting. Other people are here with their spouses. Others are here catching up because they knew each other. There are all these different groups of folks who come in here and now start to use this place as that safe spot for them to be connected back into the community.
I love seeing that. People ask us all the time, “What’s your typical clientele?” I’m like, “It runs the spectrum.” There are a lot of crap breweries and they are very much involved in the crap beer community. We are too, but we have got this extra benefit of being tied to this veteran community that we also pull from that they may not enjoy.
You come here on a Friday or Saturday night and there are 75 people in here and half of them are veterans. Maybe a quarter of them are from Special Operations, and then the rest of them are people that want to come and have a good beer, some good food, and enjoy a cool environment. It is cool that we see people from all over the place, veterans, Green Berets, and people alike who love to come here. It’s flattering to me.
We talked about the beer. You brought up the food. You have an Executive Chef, Josh Gonzalez who’s a San Antonio native. He has commanded and built that. When you and I were talking the other day, you said one of the proudest moments that you have had in building this over the last couple of years is when you walked in and said, “We are getting known for our food as much as we are getting known for our beer.” I had the Cubano, and the pretzel, and tried the nachos. There was all spread out that I went through last time. You said you don’t want to serve bar food. It’s not bar food in any way, but what’s your vision behind the food? Why is the food component as important as the beer component in building this?
From a very practical standpoint, food sells beer. There’s enough research out there that says that tap rooms that have food sell more beer than tap rooms that do not. We always knew that we wanted to have food, but in the beginning, it was very minimal. My daughter was working in here making pizzas. We had the pre-made crust and just tore stuff out of the package. She did a phenomenal job as usual, but the food was okay. It wasn’t terrible, but it wasn’t great.
In the middle of all that, we hired a chef. It was the guy that ended up hiring Josh. He took it to a higher level. I’m like, “Okay.” With him and Josh both, they said, “How far do you want us to go?” I said, “Keep going. I will tell you when to stop.” They kept getting more and more creative. Our 4 to 5 items have now turned into 20. We then do new specials every weekend. We have got specials Monday, Tuesday, and Wednesday. Food has become as big a component of this business as beer.
[bctt tweet=”Food has become as big a component of this beer business.” username=”talentwargroup”]
I caught the Wurst Wednesday too. That was excellent. The other component’s coffee. You are the only brewpub in San Antonio that we know of that is also a coffee house.
Correct. A lot of people like good beer and also love good coffee. I’m one of those. We have coffee because I’m a coffee fanatic.
You are an SF operator. You only have 1 of 3 things in your hand. It’s coffee, beer, or some tobacco product.
I’m waiting for Mike to chime in about the worn-off coffee mug thing.
What would you do if you weren’t drinking coffee?
It’s beer. I knew that we wanted to have coffee. Even before we had our brewing machine, I had the coffee machine here. We put it into play and would make ourselves coffee while we were building stuff. I had it sitting on a box and had it plugged in when we were making coffee. I knew that we wanted to carry Green Beret roasted coffee. That was an important component for me. Not in coffee, at least from this standpoint, but we try to support other Green Beret-owned businesses.
Back then, the guy that I was closest with was Alex Wilson from De Espresso Liber. I said, “If I ever get a tap room open, I’m going to carry your coffee.” We have since day one and we still do now. He makes a phenomenal product. We carry his gold star blend, which is dedicated to Fallen Green Berets. It was a perfect fit for what we are doing. Now, we have got another Green Beret-owned company called Tacuba that’s here in San Antonio. They are roasting all of our house coffee.
We need to get some of that coffee on the show too because I crushed coffee on this show.
We have got plenty. We should have made some.
We got the Jedburgh beer here. What is it? Why is it special? Talk about it. I know why it’s special.
This is a Belgium blonde and it is probably one of the more popular Belgium styles. I knew we wanted to do a beer called Jedburgh. We just had to do it.
It’s where it started.
Plus, if you look at the history of Belgian beers, and even some of the Jedburgh teams like the first Jedburgh teams jumped into Northern France and Southern Belgium. This beer style has a geographical connection as well as an SF historical connection. For us, it seemed to be a pretty logical choice. It’s our number one seller.
It better be. There are some posters on the wall here. It’s recruiting posters. I asked you what it meant to be a Green Beret. It’s important. You have this quote from John F. Kennedy on your website. It manifests itself in so many of the things we talk about on the show, but it says, “The Green Beret is a symbol of excellence, a badge of courage, and the mark of distinction in the fight for freedom.”
You look at some of these recruiting posters, which are in retrospect if you think back to when they were put out in the ’50s and ’60s, are comical, but it still holds true. “Special Forces won’t make a man out of you because we don’t have to.” As you look forward, you continue to create this community and build this brand. You are becoming an example for so many and a mentor for so many other Green Berets who are looking to do great things post their service. What’s next for Longtab? What’s next for you? What’s that path and vision look like over the course of the next couple of years?
We touched on this a little bit. When we first opened, the first year was survival. The second year was more like, “Let’s see what we are good at.” We were brewing every beer that we could think of, throwing it against the wall, seeing what would stick, and this affinity towards Belgian and German evolved out of that process. They have done well. We also started delving into some of the distribution. This 2023 is going to be focusing on maybe not so much variety, but more of the things that we are good at. This year, you are going to see more consistency and more popular beers on tap. That stability is going to serve us well.
The other thing is we want to look at, not necessarily opening up another brewpub, but maybe another taproom and restaurant in other parts of the city. We are looking at a spot now that could be a prototype for some future locations. We have got great beer and a strong reputation as a solid business and company. We want to experiment with another location. We are in the process of doing that now.
I learned it here first. I love it when that happens. When you are ready to go to Connecticut, let me know if you franchise it out. We will set it up out there.
Connecticut might be a minute.
As we close out, the Jedburghs had to do three things every day to be successful. They had to be able to shoot, move, and communicate. Those are three things you have heard of for your 30-year career as being very important, but those are habits and foundations. If you do those things with the utmost precision, then they didn’t have to think about them. They are focused and their attention could be placed on more complex challenges that came their way throughout the day. What are the three things that you do every day to set the conditions for success in your world?
In the military, you always talk about 50, 100, or 300-meter targets, long-range plans, or short-range plans. We do the same thing. Every Monday here in Longtab, we bring all the staff together, have a meeting, and talk about what’s happening next week, next month, and a few months from now. Interwoven into all that stuff for some very practical things like, “We need to resupply on this. We need to change this on the menu. We need to do this.”
The other thing is, we also look at the calendar and look at some of those significant dates that are coming up to make sure that we are prepared to recognize those things with an event, a special beer release, or something like that. Our plans every single day involve looking at those events and products and how they tie into SF history. For example, an SF birthday coming up. We want to do something big for that. That affects our long-range plan here.
I make notes every single night. They always say, “Staff your phone at night,” but to me, every evening I sit down and I make a plan for the next day. I have got a list of and I use my phone. I use Notepad and I say, “Monday, Tuesday, Wednesday,” and those things like, “You are on the list for Thursday.” I make sure that I have got things in place to remind me because I will forget if I don’t. I put it in the calendar and my notes and that is the habitual thing that I do every single day. It’s ongoing as things pop up, bringing the notes, and making notes to myself. It keeps me on track because this is 4 businesses in 1.
You have got coffee, which has its own set of challenges. You have got swag. We sell a lot of SWAG. Our gross revenue is in the double digits for SWAG, which is unusual for a brew pub. We have got a kitchen, which has its staff and logistical problems when things run out. You got to change many and then you have beer. It’s 4 things in 1. You got four people that are in charge of those things. It’s like running four missions at the same time. You have to stay organized and stay focused. Those habits are what keeps me on track.
[bctt tweet=”You have to stay organized and stay focused. Those habits are what keep you on track. ” username=”talentwargroup”]
Monday meetings, notes every night, and stay organized.
Also, drink beer and relax.
You mentioned the merchandise. Thank you so much. I have my Longtab Jedburgh Wings T-shirt. I will be sporting that. I love it. Dave, the lineage of this organization predates us. You have served a length of time more than me. The lineage in the community that we build in this organization is truly what defines us. We can walk into an airport and you can spot a SF guy. You may be able to do that, but the important thing is when you walk up to them, there’s an instant bond and connection.
You are giving back to the community. You have given so much to this community in your service. Now, you have created this place, this location, and this entire aura around an experience where people can come in and instantly feel that connection. They feel at home. In a time in our nation, in society, when the military isn’t going to be the top of the fold anymore. There are other issues that have dominated the news cycle, it’s so easy to forget about the fact that we have Green Berets every day in over 100 countries.
They are doing good work.
They are worldwide, day and night, 24/7, 365, and creating our way of life. They will become more relevant. In a time of no declared conflict than we have been over the last several years. We may have given all the attention to all of our operators over the last several years, but the work that gets done now is the work that will define our nation for the next century.
What are 1,000 small wars instead of 1 large one? All that work that those Green Berets are doing, I wish there was a way that every American in this great nation would be able to see that on the news every night, but at the same time, I understand if they did then, it may compromise some of the work. It’s a double-edged sword, but you are right. The work that they are doing is important. I’m glad that all of that is still going on and is still happening.
It’s been the highlight of my life and my career serving in this regimen.
A good friend of mine, we met in middle school, and went to high school together. He was a year older than me. He went to the Q course and he’s still in. He sent me a text that he’d been in for 41 years. He and I were served on the same ODA together. It’s amazing how this experience that we have done has spanned generations and how much it’s changed.
We were talking about the good days like what were the best times for me? I said it before, my best time was when I was an 18-Delta. I loved being a medic on a team. Some of those leadership qualities that I got out of the warrant officer course and serving as a detachment commander helped prepare me for something like this. I’m thankful to be part of this lineage. It’s so much bigger than me and bigger than all of us.
You brought up a good point here. I said it in our piece with the Green Beret Foundation, Special Operations, and Special Forces already put the operators through an assessment process and what’s the most important thing that we are doing in the regimen is we are preparing leaders to be successful, not only during their time of service but post-service. We are creating people who are
going to be highly effective in any organization that they become a part of. Not everybody who gets out is broken, needs a handout, and can’t contribute to society.
We have people who are affected by the things that they have done and what they have given to our country. We need to take care of those people, honor them, and give them every opportunity, but we also have a demographic of the population who can walk into any organization and be immediately impactful. The experiences that they have had and the character that they displayed, and from an employer perspective, you don’t even have to do the work on it because the US Army already set that person right there in the 1% of the 1% of most effective leaders that sit in this country. Why wouldn’t you bring them in?
It’s true. It’s one of those double-edged swords. Not enough people know about what a Green Beret is. We want to be quiet professionals, but at some times, the concept of being a quiet professional also means that nobody knows about you. What’s the balance between being a quiet professional and doing good work behind the scenes when it’s important versus being public and out in the open so that those employers, companies, and everything know who you are, what you can do, and what you are capable of, and how you would bring value to their company?
[bctt tweet=”At some times, the concept of being a quiet professional also means that nobody knows about you.” username=”talentwargroup”]
That’s where we come in. What you are doing and what we are doing on the show. We got to let everybody know. Dave, thanks for hosting me. Thanks for the beer.
Thank you.
