Blindhouse Beer Company of Roanoke

In this episode of the DC Beer Show, the hosts engage in a lively discussion about various craft beers, focusing on the unique offerings from Blindhouse Beer Company in Roanoke. Tyler Wert, the brewer, shares insights into the mixed-culture fermentation process, the importance of balancing acidity in beer, and the challenges of maintaining flavor consistency across batches. 

The conversation also touches on the growing beer tourism in Roanoke, the influence of Virginia's wine industry on craft brewing, and the community's response to innovative beer styles. 

Overall, the episode highlights the vibrant craft beer culture and the dedication of brewers to create exceptional flavors while educating consumers.

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Creators and Guests

Host

Brandy Holder

This southern girl got a late start in the beer world, but with such a bold and intoxicating personality behind the name, booze was destined to be a part of her endeavors.

Host

Jacob Berg

Jake’s beer education began when his dad brought home a 6-pack of Brooklyn Lager in the mid-90s. It was love at first sip.

Host

Mike Stein

Michael Stein is President of Lost Lagers, Washington, DC’s premier beverage research firm. His historic beers have been served at the Smithsonian’s National Museum of American History and the Polish Ambassador’s residence.

Producer

Richard Fawal

President of DC Beer Media LLC and Publisher of DCBeer.com and The DC Beer Show

What is The DC Beer Show?

The official podcast of DCBeer.com! Everything you need to know about the people, places, and brews that make the DMV America’s best beer scene, including the best local places for eats, brews, trivia, live music, and more! Learn about the latest trends in craft beer – from the beers, to the breweries, to the business – from the editors of DC Beer.

Jake Berg (00:06)
Welcome everyone to the DC Beer Show. are at DC Beer across social media. Brandy, what are you drinking tonight?

Brandy (00:13)
Well, I thoroughly enjoyed having a born bohemian actually from denizens. ⁓ I know it's quite the season for me to be popping open a born bohemian. I mean, it's always a season for like a Czech bohemian pilsner. I'm ready for stouts. I was like, that's easy. But I had all this.

leftover beer from our fundraiser. So I was like, ⁓ and it was perfect. It hit perfectly with dinner because it goes with everything.

Mike Stein, what are you drinking?

Mike Stein (00:48)
Well, thanks, Brandy. I'm having Blindhouse Beer Company their Starlight Wheat Saison farmhouse inspired ale. ⁓ I'm reading the label, which says it was bottled 6,324, which means it was bottled not one, but two Junes ago. Jake Berg, what are you drinking?

Tyler Wert (00:54)
you

Jake Berg (01:13)
I have here from Orange, California, Hasta La Rise. You may recall Bluejacket and Breeze Galindo from Me Luna did a collab with the same name. It's because a bunch of breweries are making a Mexican style dark lager with corn and proceeds go to the Freedom for Immigrants Foundation. I figure a worthy cause. They're based in Portland, Oregon. There are a whole bunch of breweries in on this. Kudos to Bluejacket, Me Luna locally.

kudos to everywhere out in Orange, California. So Mike, you mentioned Blindhouse. We have to be joined tonight by Tyler Wirt of Roanoke's Blindhouse. Tyler, what are you drinking tonight?

Tyler Wert (01:57)
here. I am drinking a beer called memory tape from my friends down at lesser known beer company and Winston Salem. This is a Belgian dark strong. So was feeling something a little more of the season. It's not not typically my go to for a Wednesday night, but in my fridge, it was this or Miller High Life. So this this sounded like a better better fit.

Brandy (02:12)
Mmm.

Tyler Wert (02:27)
But it's nice malty, ⁓ dark fruit. ⁓ Yeah, very, very tasty, stronger beer for chilly evening down here.

Brandy (02:39)
I'm feeling you, Tyler. That's what I was just talking about. I feel like I should have had a stout or porter, but instead I had a born Bohemian check bills. Very unlike me. We're oppositeing, Tyler. Yeah. While I have you, before I pass you back off to the guys, I want to know, you make these delicious farmhouse style ales and have a beautiful fermentation process.

Tyler Wert (02:49)
So you can never go wrong with pills.

Brandy (03:09)
What is your go-to shift beer? Like if you couldn't have your beer, what beer would you go for?

Tyler Wert (03:17)
⁓ style wise, I mean, I'm a typical brewer. It's going to be some kind of pale lager variety. Yeah, pretty basic. Although lately, I have come back around to some more classic like West Coast IPA's have been hit in the spot as well. But it's kind of yet something pale and light and easy to drink.

Brandy (03:21)
Yeah.

Hmm.

Absolutely, cheers to that.

Tyler Wert (03:48)
Cheers.

Jake Berg (03:51)
So Tyler, since you brought up the IPAs and we've already talked a little bit about lager, Blindhouse down in Roanoke does neither lager nor IPAs. Do want to tell us like a little bit about the process that you all do to make beer? And then I guess my follow up question is for the craft beer aficionado who wants an IPA, what do you have on hand?

Tyler Wert (04:05)
correct.

Sure, yeah, so ⁓ here at Blindhouse, we pretty much entirely focus on mixed culture fermentation. ⁓ So in the lead up to opening the brewery, I sort of went about creating a unique house culture. ⁓ So that started with just growing up some dregs from a classic Saison bottle.

⁓ it was an American made saison. So I'm assuming they use something like DuPont or something like that. ⁓ and then I have some family land about 45 minutes, ⁓ from Roanoke. And so in the months leading up, I went down there and just kind of clipped various flowers, ⁓ cedar leaves, ⁓ even tree bark and put together like 15 or so samples.

into tiny little ⁓ mason jars of wort, essentially created all these little starters. Eventually fermentation kicked off in those various samples. And then it was just a matter of smelling which ones smelled good ⁓ and kind of moving those onto the next round, adding more wort, decanting and growing up yeast from that. eventually ⁓ it was really only, you

two or three of those samples smelled like anything remotely good. But ⁓ eventually, like, was able to get something together that had some really nice stone fruits, ⁓ citrus aromatics, and a little bit of just a classic farmhouse ⁓ sort of fermentation vibe to it. ⁓ So I took that yeast and combined it with the classic

Saison strain and that gave us our house culture. ⁓ From there, we don't have any brewing equipment on site. first actually we were brewing at lesser known for the first nine months or so. ⁓ Now we do our work production at a brewery called Golden Cactus, which is just about a block down the street, much easier. ⁓ But I'll brew there, get my warts in a stainless steel tote and just.

truck it down the street and ⁓ send it into our open fermenter with our house culture. All of our beers pretty much go through about a week, like primary fermentation with that house culture. And then most end up going into oak barrels for an extended aging. ⁓ Every now and again, we'll do all right into stainless for something that's a little quicker turnaround. So in regards to your

Second question, I kind of play around with ⁓ some different beers to at least ⁓ offer something hoppy for people if they like that. I'll offer something malty, but it's kind of got to be in that blind house, wheelhouse. So it's still going to be mixed culture, but especially the hoppy beers can even come across somewhat clean, ⁓ depending how we.

how we hop the beers can kind of keep that bacteria at bay. So it's less sour, less funky and more just like clean hop expression. So we always have like a couple of ⁓ Belgian pale ales. Right now we have an Oak Age pale ale called for always. ⁓ And that's dry hops with strata ⁓ and galaxy. So it's gonna hit some of those, you know.

more modern IPA notes for folks that are looking for that, but it's still going to be in our sort of wheelhouse.

Mike Stein (08:14)
Well, I have to say, Tyler, I had ⁓ through open fields, which ⁓ is marketed as a rustic blonde ale and now I'm having starlight wheat saison. Neither of them are particularly malt or hop driven. They are picking up, as you had mentioned, bacteria driven, but maybe they're oak or tannin or kind of neutral, barely driven.

Tyler Wert (08:43)
Yeah.

Mike Stein (08:43)
What am I tasting with Through Open Fields the other night, the rustic blond ale, and what am I getting now out of Starlight, this wheat saison? How would you describe these flavors to our listeners?

Tyler Wert (08:58)
Yeah, mean, yeast ferments extremely dry. So you're going to get, ⁓ you know, ⁓ that very dry, like somewhat tannic structure to the beer. I think you're picking up on that correctly. And then ⁓ as I touched on just everything going into oak. they are their neutral wine barrels picked up from various wineries around the state of Virginia.

But that extra time and oak definitely lends to some of those drier tannins as well. So with through open fields, mean, that was, that starts as a keller beer of sorts. So the way I brew that is in November, December, when we get sort of a sustained period of like 40s, low 50s, I will,

⁓ literally ferment that outside. ⁓ And that's the one beer that gets a primary with lager yeast rather than our house culture. But primaries with lager yeast and then that beer goes into barrels and gets that house culture treatment in barrels. So I think you're picking up on smoke character. I think you're picking up on just that extreme dryness, lack of residual sugar left over by that yeast.

⁓ would be my guess.

Mike Stein (10:29)
Yeah, certainly the ⁓ through open fields ⁓ as it is branded with Keller beer is more, I hesitate to say neutral, but maybe it is more malt forward, but it's like a subtle maltiness. Whereas when you're having a lager, you're not like, malt, you're like, ⁓ more of this. And ⁓ my wife and I polished off the bottle pretty quickly. ⁓

Whereas the starlight, the wheat saison was certainly more effervescent. It's bubbling and just juicing out of this glass with this tan and richness. Acidity is, is definitely more present in, ⁓ in the starlight than it was, through open fields. ⁓ how do you balance acidity or how do you make sure your beers have enough acidity when you're considering these sort of, you know, the Keller beer lower acidity.

Tyler Wert (11:14)
for sure.

Mike Stein (11:24)
saison or wheat driven saison higher acidity. How do you maintain that in your beers?

Tyler Wert (11:31)
Yeah, I think that's, ⁓ you know, as a mixed culture brewer, think that's like my number one job. ⁓ Controlling acidity is like the key. ⁓ I think once you find a nice house culture, it's gonna do a lot of the work of creating these beautiful esters, ⁓ these fruit flavors, peach and stone fruit. ⁓ So it's doing a lot of that heavy lifting and then I have to figure out how to

get that acidity level right. And a lot of it is timing. So for through open fields, ⁓ that's got a much shorter time in oak, just like two to three months, just getting that short contact time with the yeast, which is enough for it to ⁓ make its impression, but not long enough for that bacteria to really take over. ⁓ So ⁓

And then with starlight, you know, that's, that's a much longer, longer contact time. And then it comes down to hopping as well. So, ⁓ for through open fields, that's hopped pretty heavily as like a, ⁓ you know, standard. Logger process in the boil. So there's, there's bittering hops in there. It's, it's getting to 40, 45, IVU. ⁓

hop levels and that's helping to keep that bacteria at bay as well. Whereas for Starlight, it's gonna have longer time, know I wanna coax out a little more of that bacteria side. that's getting a lighter ⁓ hopping of more like 20, 25 IBU. And then it's just constantly checking in on barrels, tasting stuff. And when it's ready, being able to sort of...

forecast out like oftentimes if you try a barrel and You you feel like the acidity is perfect then it's actually too late because you know, it's gonna pick up more ⁓ As you finish out that process and go through bottle conditioning. It's always gonna be adding acidity So it's kind of being able to see Okay, this is this is at a nice spot now where after after I package this after I add fruit whatever it may be

the final acidity is going to be right where I want it.

Jake Berg (13:59)
To that end, Tyler, how much are you blending back in when you're working with barrel aged beer and acidity? If you've got something you think is like a little bit on the sour side, like if you're trucking wort over from another brewery, does that make it trickier? Or do you have something like in reserve, maybe like on stainless or like a

a well used barrel that might pick up a little less of the tan and the oak character so that you can bring that pH back up just ever so slightly.

Tyler Wert (14:39)
Yeah, there's definitely some blending that happens. ⁓ Usually, I don't typically have something in stainless on hand, but I'll usually have ⁓ something in oak that's a little bit fresher. And so if I need to cut back on some acid on one, I'll just be looking at what my freshest oak barrels are and tasting those and figuring out.

⁓ Which one might blend nicely and cut that acidity back. I don't have a ton of Like we have brands ⁓ But I'm pretty loose as far as like consistency I want them to be consistently good, but sometimes a blend of starlight or ⁓

you know, some other beer might make up a couple different base barrels than the last one did, you know, but as long as it's hitting that, that right acidity node at the end, that right like flavor profile, you know, I'm, I'm happy.

Jake Berg (15:48)
Cool. so I guess one of my questions is from a consumer standpoint is that the starlight you made like last year is going to taste probably different from the starlight that you made two years ago and it's going to be different from the starlight next year. You've got consumers who come in and be like, there's this beer I really like and they drink it and it tastes different, which I think that when you're working with mixed firm, that's kind of the point.

But from a consumer education standpoint, how is that working out in Roanoke, out in distribution?

Tyler Wert (16:25)
Yeah, yeah, for sure. mean, I'm I'm definitely treating them more like vintages in a way more, you know, akin to wine or something like that. But ⁓ it and I think the differences, you know, what I'm talking about are more discernible for somebody who's like really keyed in on on what it tastes like year to year. I think for like the average.

a consumer who just likes our beer and comes in and is trying stuff. They're not necessarily picking up on like, massive differences, ⁓ batch to batch, but, definitely, you know, some people are and it's just, like I said, I think as long as it's consistently good, ⁓ that's, that's the key. And they're okay with like a little bit of variation ⁓ and sort of explaining to people, as you said, like that's a little bit of the magic of mixed culture beer.

I just want people to know, this year, it might not be exactly the same as the last one that I had, but I know it's going to be good. And that's just what we're trying to build is, ⁓ yeah, trust that it's going to be good. doesn't matter what the brand is, what the batch number is, but you're going to enjoy the flavor. And ⁓ that seems to have resonated with people so far. But yeah.

Mike Stein (17:48)
Well, it certainly

seems you've trust. No, no, it's fine. I was going to ask about the trust you've built. ⁓ You've been on draft at Andy's, who's run by our good friend of the show, Emily and church key. Another friend of the show, Greg. ⁓ we've seen you for sale in Arlington at arrow wine and false church at dominion beer and wine. ⁓ tell us about the humans of blind house. We've got you, Tyler and Nicole, but obviously

Brandy (17:48)
Tyler, ⁓ go ahead, Mike, I'm so sorry.

Mike Stein (18:17)
There's a number of humans that trust Tyler and Nicole. So tell us about the humans down there in Roanoke and those you've built trust within our area, you know, as DC Beer considers our network and people who are DC Beer members and Women's Brew Culture Club members. Tell us a little bit about these people.

Tyler Wert (18:37)
Yeah, so I mean, we've we've built a nice little following in Roanoke. It's it's definitely like ⁓ a different beer market. I came from Richmond previously, ⁓ but my wife, Nicole, and I, you know, wanted to come down here to get closer to the outdoor recreation that's offered in Roanoke. So it's a really, really great destination for for hiking, backpacking, cycling.

So it's a great community for that. There's a solid little beer community here, but definitely felt like we could add something different with having this focus. ⁓ And yeah, it's definitely like a lot of education. People are definitely very unfamiliar with exactly what we're doing. But what's cool about that is

they're sort of open to trying something new. And a lot of folks don't necessarily have any preconceived notions about ⁓ mixed fermentation and what that entails. just kind of like, ⁓ this is interesting. This is different. ⁓ Let's try it out. So it's been cool to see the local sort of following grow. ⁓ Last year, we just launched our first ⁓ bottle club membership year, which is called Laurel.

⁓ And that was really nice to get a solid response from that. And that's mostly just for locals. It's local pickup. do a little bit of, ⁓ we have some shipping memberships that we'll do throughout the state and DC, but yeah, primarily, primarily locals ⁓ drinking the Saison. ⁓ And yeah, just in the last year or year and a half or so we did, ⁓

jump out and do a little bit of distribution. And I know the folks at Allied well for my time in Richmond at Triple Crossing. So hopped on with them and they've really been great at finding the right spots for our beer, finding people that'll enjoy what we do. And so, you know, a lot of the credit goes to them too for finding folks up in Northern Virginia.

Folks like Jensen at Highside who I also know have been big supporters. So yeah, it's such a niche small thing still that we do, but keeping it small, but sort of trying to cast, as they say, the cast that wide shallow net has been working out pretty well.

Brandy (21:27)
Tyler, how was Snally? I mean, Snally is a big deal. And please excuse me, but I don't remember if you were there in years past. Have you been to Snally before? And how was this year?

Tyler Wert (21:41)
That was the first time at Salagaster in any capacity. So it was was quite an experience, ⁓ overwhelming. ⁓ Really cool, to to have been invited. ⁓ Really fun to talk to folks, get some more exposure for us. A lot of people were, you know, excited to see that that Roanoke had some repute.

Brandy (21:45)
nice.

Tyler Wert (22:11)
representation ⁓ up at Snally. And yeah, it was overwhelming. mean, there was a there really wanted to get out and try a little bit more, but ⁓ did not end up doing much. Yeah. But I did, I did have a good amount of Shunram Hellas at Church Kew later on. So that was, that was a nice, a nice positive, but yeah, it was fun. I'm, I'm excited to come back. Yeah.

Brandy (22:24)
It really engulfs you.

Tyler Wert (22:40)
Crazy experience.

Brandy (22:42)
Well, congratulations for your first Nally. It was a good one.

Jake Berg (22:45)
Thanks

Tyler Wert (22:47)
Thank you.

Jake Berg (22:49)
there's dead air here. I'll fill it. Yeah.

Tyler Wert (22:51)
No.

Brandy (22:52)
was like, okay.

Jake Berg (22:56)
So.

Brandy (22:56)
was like, is someone's mic

not working?

Jake Berg (23:01)
want to talk a little bit more about the beer consumer and people in Roanoke. Are you support from a core group of locals? But also Roanoke is kind of like equidistant between, I would say, us in D.C. and Nova and Asheville. It's a well-traveled stretch. Are you starting to see the beer tourists? ⁓

Tyler Wert (23:24)
Yeah.

Jake Berg (23:27)
kind of drop off 81 hit 581 and go like into downtown Roanoke to seek you all out.

Tyler Wert (23:34)
Yeah, we're seeing a little bit more of that. Yeah, for sure. ⁓ Just this past weekend was Go Fest, which is a big like outdoor extreme sport festival that that Roanoke holds every year. So there's a lot of like, there's people downtown doing, you know, BMX bike expeditions and rock climbing expeditions and that kind of stuff. really cool event. But we

We get a good like out of town crowd. And I definitely noticed this year, like people coming through saying, you know, we were from up Northern Virginia or we're from Asheville and we heard about Blindhouse and, stopping off. that's, that's cool. ⁓ and yeah, just, just in the years that I've been here, especially Asheville, it's just, it's not that far. And, ⁓

We're getting like some transplants from there because they're very similar vibe cities, but Roanoke is sort of ⁓ has not been totally taken over by the tourist boom that Asheville has or had been. ⁓ So we're seeing, we're getting a lot of people that are moving from Asheville into the area just for the, you know, the similar perks, but a little bit of a quieter, slower paced ⁓ lifestyle.

from what I've seen.

Mike Stein (25:01)
curious, Tyler, how much of your work with Blindhouse is contingent on the work of Virginia Wine that's come before and laid the ground? Of course, there's a gaining reputation with Virginia Wine for being better. The dig amongst those of us who enjoy Virginia Wine is the good stuff's really good, but it goes for a really good price for the winemaker.

⁓ so I'm wondering, you know, how much of that neutral oak comes from Virginia wine and you're sourcing and access to it versus, ⁓ someone who would say, no big deal. just get hungary neutral Hungarian oak or something else had Virginia not had a booming and growing wine scene.

Tyler Wert (25:50)
Yeah, that's a ⁓ good question. ⁓ You know, I keep my barrel stock like relatively tight. We have about 30 wine barrels and I try to keep those rotating pretty heavily, but I have not added much to that stock since we've opened. It's kind of been a good, you know, sweet spot for us. ⁓ I found that ⁓

In the past, and I think maybe a mistake that a lot of ⁓ breweries made with mixed culture brewing was going a little too heavy into the oak investment and ⁓ expecting to sell, you know, tons and tons of this type of beer and then ending up with a lot of vinegar in barrels and ⁓

you know, having to dump stuff or having to put out the subpar stuff that maybe burns some consumers along the way. ⁓ But yeah, it, all my oak, a lot of it came from Pollock Vineyards, which we had a relationship with at my previous brewery, Triple Crossing. ⁓ And ⁓ yeah, it's great to get barrels from ⁓ local

Virginia wineries that treat the oak right, you know, you're going to get something that's not falling apart. It's going to hold liquid well, and it's not going to smell terrible. It's going to be well cleaned and well maintained. So that's, that's definitely helpful. And it's good to know that I can, I can source that pretty easily whenever, whenever I would need to, you know, retire or replace barrels, but I haven't had to do much with it thus far. we're

now approaching three years into it. So I'm sure in the next year or two, I'll be starting to change some out and hopefully add some more. Hopefully I answered your question.

Mike Stein (28:00)
Yeah, absolutely. and, we're, very interested in, what's happening, you know, just south of us in Roanoke because, ⁓ you cast a big net. ⁓ we know on Saturday you're going to be at Penn druid, friends of the show. had, ⁓ Penn druid on actually as cider makers at my cider salon at Snally gaster. ⁓ and then after you're pouring at,

Tyler Wert (28:25)
Nice.

Mike Stein (28:29)
In addition to Penn Druid, we're also going to have the Women's Brew Culture event on Saturday. So it's a big weekend. There are so many events coming up. ⁓ Tyler, are you excited about any events either there in Roanoke or any times you'll find yourself in market, be it Alexandria, DC, or I assume you're not in Maryland yet.

but anytime you see yourself up in the metropolitan DC area, anytime in the next quarter, let's say.

Tyler Wert (29:03)
there's, there's nothing specific plans beyond, ⁓ the Pendroot event this Saturday. Yeah. I don't have anything the rest of the year. ⁓ but I'd love to get back up there, ⁓ and, and find ourselves in DC at some spots. And I'd love to be able to, you know, get up personally and do, do some tastings at some places and, and, ⁓ talk to people and get around a little bit.

But nothing specific plans. ⁓ really overbooked myself in October and I am ready to take a break. also I really need to make some beer because my ⁓ stock is dwindling. So I need to ⁓ get back in there. Oftentimes, ⁓ winter is where I'm trying to focus production a little more and try to... ⁓

Mike Stein (29:49)
Yeah, sure.

Tyler Wert (30:01)
get a lot of brewing done then and ⁓ have some stock to just be sitting and aging in the sort of slower season and then have a lot of stuff ready to go for spring.

Brandy (30:15)
Well, Tyler, if you do end up coming back to DC for tastings or just to visit, please let us know because we'll definitely, absolutely help spread the word and get folks out to, you know, taste your stuff who haven't been able to do so. Just let us know. Yeah.

Tyler Wert (30:33)
Awesome. I appreciate

that. Yeah, I will for sure.

Jake Berg (30:37)
Dwindling stock is a good problem to have for a brewery. Tyler, thank you so much for joining us. Everybody, Blindhouse Beer Company, downtown Roanoke, but also available at Better Beer Stores in Northern Virginia. And perhaps the occasional Sixthal will pop up in DC. Look around for it. Yeah, but Tyler, thanks so much.

Tyler Wert (30:56)
True,

Thanks so much for having me, y'all. Appreciate it. Thank you.

Brandy (31:01)
Thanks Tyler.

Jake Berg (31:06)
the idea that you can just like be in Roanoke and there's a place just doing nothing about mixed firm and they've got like, you know, 4 % table beer little dancer. Like it's, phenomenal.

Tyler Wert (31:12)
Okay.

Brandy (31:15)
Hey DC beer lovers. ⁓ Just wanting to remind everyone of the Women's Brew Culture Club Baltimore branch event this Saturday. They are going to Hex Ferment and learning all about ⁓ fermented things,

kombucha and kimchi, and it's going to be a really fun experience. So if you're interested, just reach out. We'll get you that information. And wrapping it back up to me, having a born Bohemian pills from Denizans, our November beer share, is quickly, maybe too quickly approaching, time needs to stop for a second sometimes. ⁓ We're going to be back at Denizans.

on November 9th for our November beer share. It's an open beer share, so members and non-members can come. Come meet some cool people and have some delicious beers. ⁓ Stein, I saw you at the Volume 3 Homecoming release at Third Hill.

Mike Stein (32:24)
Yes, there is so much happening this weekend. ⁓ Tyler with Blindhouse will be at Penn Druid. I know a number of women's Brew Culture Club members will be at Hex ⁓ out in Baltimore. ⁓ And there is a real really local festival, which is a cask festival across the street from Atlas's new location in the bridge district in Anacostia.

Jake Berg (32:38)
There might be a Kask Real Ella festival?

Mike Stein (32:49)
⁓ so much going on, but last weekend on Sunday, I was at third hill for the homecoming volume three with our very own Jordan Harvey. So go check out third hill for homecoming volume three.

So come on and see us.

Tyler Wert (33:03)
you

Mike Stein (33:04)
at DC BR across social media. We will see you in November.