Brewsers

Brewsers #166- Timothy Anders with ElectroBrew Coffee

Today, we talk to Timothy Anders with ElectroBrew Coffee. We talk all about how he fell in love with coffee, how they've taken the dehydration out of coffee, and being at the forefront. Follow us on instagram and twitter at Brewserspod. Like, share, review, enjoy and cheers. Sign up for our newsletter! #brewsers #brewserspod #Enjoylife #DrinkLocal #Cheers

https://linktr.ee/brewserspod

Duration:: 40m
Broadcast on:: 16 Jul 2024
Audio Format:: mp3

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See terms at racing.fanduel.com. Gambling problem, call 1-800-GAMBLER. ♪ One, two, three, four ♪ ♪ Five ♪ ♪ One, two, three, four ♪ ♪ Five ♪ ♪ Five ♪ ♪ Five ♪ ♪ Five ♪ Welcome to "Bruisers," a podcast about beer, coffee, booze, and bruisers. I'm your host, Rody John, and today we talk to Timothy Anders with electro-brew coffee. We talk all about how he fell in love with coffee, how they've taken the dehydration out of coffee, and being on the forefront. That's right, this coffee does not make you hydrated, actually, sorry, it does not make you dehydrated, it actually does make you hydrated. So, electro-brew coffee is an amazing coffee that you are definitely gonna wanna check out, and again, they are the only ones doing it, and I can't wait to see what the feature of not only them, but the coffee themselves is in the future. So, without further ado, we'll get to them in a second, but make sure to sign up for our newsletter. It comes out twice a week. You can even more information about our guests. You get fun facts, and you get to find out what's happening with your favorite podcast, all about beer, coffee, booze, and bruisers. So, without further ado, here is Timothy Anders with electro-brew coffee. (upbeat music) - I would like to welcome to the show at Timothy Anders with electro-brew coffee. How are you doing today, sir? - Pretty well, how about yourself? - Doing well. So, for those listening kind of paintings, the word picture, where are you at? What's going on around you? All that fun stuff. - I'm looking at some storm clouds. I'm hanging out outside, and I'm drinking a cup of coffee, because that's how the day should go. - Exactly, yeah. Storm clouds don't mean bad things. Rain can do many good things in the world, too. - Exactly, opportunities. - Exactly. Now, what is your earliest memory of coffee? - Actually, I think it's got to be the church coffee that you get in the styrofoam cups. That tastes like dirt. You wonder why people drink it, but then you have enough sugar and you're like, "Okay, make sense." - Now, this is tolerable with this also donut that they have out here. - Exactly, yep. Dip it in, sweeten it a little more, and it's even better going forward. - It is funny, 'cause I imagine, you know, every church or place that does have those kind of setups. Some of them probably are good, but for the most part, you're right. Almost everyone is not good, and yeah, you really got to doctor that coffee up, otherwise you're having dirt and water together. - Very true, and I think probably both you and I, when we were younger, coffee was not maybe prioritized in the same way as far as the quality. Now the trend definitely is seeming to point more toward how do you make this cup taste better every time you drink it? And what can you do to the bean? What do you do to the crop? And how do you choose from that to make it enjoyable? - Right, I mean, forever it was what, Folgers, and then there was a couple of other that were the big coffee companies, and then at some point you had, not Starbucks coming really, but you had all these smaller ones or maybe different companies would show up on your grocery store shelves, and then of course, the Starbucks trend happened, and everybody was like, wait a minute, we could do other things with coffee as well, and it's like, well, these recipes have been around forever. It's just what you do with the beans, what you do with everything else, and obviously with like a Starbucks thing, you doctor it up so much, and then we have other ones like Dutch brothers, I love them, they're taking over the country, but very sugary. But there are now so many different coffee places that do these amazing things, and like baristas are actually artists as opposed to people who just made you coffee and handed it to you, and how did that world really kind of open up for you, I guess with your eyes and your mind and be like, wait a minute, why am I not doing this? - Right, yeah, I think the biggest thing for me was I was drinking coffee more for the function, and I think a lot of people do that generally, because it's that way to push through the day, keep the energy up, and just make things work. So for me, that's where it started, was just with the function alone. Tried to make it as tolerable as I could, but at the end of the day, I was using it across the board just to perform at the highest level I possibly could, by having this enjoyable beverage that happens to also be a sort of drug in a sense. - Exactly. - So that was kind of the first piece, and I am also kind of a biohacker, and so I would say I prioritize that over quality when I was venturing into this. So I was getting my Walmart coffee and throwing salt into it, and saying, well, it's terrible, but I feel better after it. And so that was kind of the origins of it, and then it became, well, everybody also needs to enjoy the cup, 'cause we're past 2010 at this point, so it's about time that people actually enjoy their coffee too. So couldn't do that, couldn't take the saltwater approach to coffee and had to find another way. - I love that you have the phrase that, it's past 2010, we deserve a good coffee. - Right, yeah, and I think it's true. I think it's harder to find bad coffee. - It is now. You really have to look for bad coffee. Even the donut stores have good coffee now, or I imagine I haven't been to a church luncheon in a very long time, but I hope the coffee is better than anyone. - I would argue it is. I'm pretty involved in the coffee industry generally, just with a couple of the things going on, and from what I'm seeing, even the ones who are slower to adopt are still moving toward a better product. - There we go. Well, with electro-brew coffee, you take the dehydrating aspect out of coffee. For those that haven't heard of you guys, can you kind of take us through the history and tell us more about the coffee? - Definitely, so my background is actually in ballet. I met my wife through dancing professionally in the ballet world, and so a lot of demands on the body. So, hence the priority surrounding high performance. And so always looking for that edge. And as a result of that, ventured into some of those keto fasting communities in that world, it's relatively common for people to add a variety of things. - Butter, yep. - Yup, yep, bowl it proves the big one. And with that in mind, a lot of people added Himalayan salt because it helped to accommodate for the fact that some of these approaches to diet are more electrolyte shedding. And so that was kind of a way to mitigate the effects that people would have otherwise with some of the lack of electrolytes. So going into this, I initially thought, well, there's got to be a product out there. Somebody's already done this. Keto's been around for years. Fasting has been around for millennia, right? Somebody's got to be doing this. And when I looked it up, and it was the day that my wife and I were actually getting pictures because she was getting maternity pictures 'cause our first daughter was on her way. And I think I recently incorrectly said it was our engagement pictures, but no, it was my wife's maternity pictures. And so we were getting these pictures, realized that this was not a market while I was waiting for her to get ready and call a friend, had him put together a logo and started it that evening and was like, well, if there's nothing out there, let's do this. Let's make it happen. Let's take over the world with a different cup of coffee. And so that was kind of the approach initially. Obviously, things aren't always as streamlined as simple going forward. - I realized with some sampling that it was pretty salty to start. So a lot of R&D, a lot of figuring out how to accommodate for the flavor 'cause at the end of the day, if it doesn't taste good, people aren't gonna drink it. - That's very good. - Yeah, yeah. And like Mike, we talked about now people's standards are just getting higher every day for coffee. So with that in mind, that became central as far as one of the priorities. So that was kind of where it started. We've been going since about 21 and now we're really just starting to push. Now that we have the product dialed in, a couple of new product lines that we're starting to push into as well that will be coming out in the next few weeks. And we're excited about the future and actually making a cup that's hydrating rather than only dehydrating on the coffee side. So you don't have any downside. Have your coffee, stay hydrated too. - There you go. Now, I mean, kind of walk us through the recipe and I mean, you kind of already touched on it like with the R&D, I was curious how many different recipes or versions was it before you guys actually landed on the one that you have now as your base and then obviously building from there with the flavors. - Definitely. So we had at least 40 to 50 initial tests that we did as far as blends, varieties of compounds of electrolytes that we were using, also just ratios as we were continuing to research. Fortunately, my wife is actually a pharmacist. And so it was helpful to bounce things off of her as far as understanding some of the medical jargon that exist in research papers because at the end of the day, we wanted it to function as well as it possibly could. So wanted to line it up in accordance with what current research shows regarding caffeine, electrolytes and fluid balance and how that affects not only people's daily life, but also general athletic performance or just daily performance. And with that in mind, had my wife as a wonderful resource. We also have a number of friends in the medical industry that I was able to bounce things off of and have an advisor as well that's a biochemist. So between all of that, it was extremely helpful to just get a broad perspective on the best approach to take going forward. And so that's kind of what brought us to the combination of sodium, potassium, magnesium, calcium and vitamin B1 was going through all of those pieces, making sure they all aligned and making sure how they interacted with the effects that caffeine has in coffee worked well together with the electrolytes that we put in. - Yeah, I was looking through that formula and it seems like it's perfect for the next day hangovers as well. - Absolutely, I got married around five years ago now. - Congratulations. - Thank you, appreciate it. And at that time my one only drunken time where it was pretty rough, the next day, I went a little crazy on the salt and actually ended up feeling okay the next day. So that was a proof positive that this can also be helpful in that front as well. - Wow, yeah, I mean, I was curious about that 'cause I am lucky enough that I don't normally get hangovers when I drink too much, but there are so many people out there that are and everybody in every country has their own little makeup up to what they can do or what they think is the best for hangovers. But everything that seems to be in your coffee seems to be the perfect ingredient for anything that you could have for hangovers. - Yep, and that's kind of the goal, kind of fill in that gap that otherwise exists 'cause everybody goes for the coffee. But until recently, at the very least, electrolytes have not always been front of mine. - No, not at all. And I mean, obviously we're seeing the rise when it comes to liquid IV or even other companies like body armor, I think Gatorade Prime is also doing hydration as well. And even the old thing that's in almost everybody's fridge, pickle juice, pickle juice is fantastic for hangovers or even a good thing after a workout as well. And people are just now starting to realize it so much so that you can just buy pickle juice in the athletic drink section. - Yeah, and that's interesting, it's as if pickle juice is the OG of the performing beverages there. - So much so, it's even in bars as a pickle back shot and like that's a thing now. - Very true, very true. - Now, since you guys are on the front edge of this kind of paving your own road when it comes to a hydration coffee, what are some of the, not Robox, but kind of some of the stumbles that you may have had that let's say somebody else had done this before you and figured it out, you may not have had to worry about that. - Very true. And I think that has been one of the biggest challenges is with growing a company and trying to scale something that nobody has considered in the way that you've gone about it, you're having to go through a lot of education and a lot of convincing that maybe this is yet to be a thing, but it will be. And I think you kind of see this as a common trend in the markets just as a general rule of thumb. It's you have your early adopters, then you have those who are kind of, well, if they tried it, they said it was okay. I guess I'll give it a shot and see how it goes. And then you kind of get this snowball effect once those initial pieces of adoption get going and people are dropping some of their skepticism that they had coming in. I mean, even one of my early investors, when I initially reached out to him regarding the product, his first default reaction was, this sounds gimmicky, but by the end of the phone call, it was like, okay, I see how A plus B does equal C. So with that in mind, I see the argument. And fortunately for us, there's kind of been a culture surrounding coffee of it having a downside in regard to hydration and fluid balance. So in a sense, the problem has already been presented culturally. And I would argue the doctors also kind of help us a little bit in saying, well, you should probably cut down your coffee consumption and drink more water and improve your hydration. We're kind of like, why don't you just drink a different coffee and improve your hydration? - I love that because you're right. I mean, most of coffee is water for the most part. However, like you said, you're getting that dehydration aspect of it. So drinking better and different coffee is exactly what people need because we need more different and we need more things that we need options for people. - Yeah, yep, exactly. And even on that front, what I heard this recently, it's as if the beverage section is becoming the new vitamin or supplement section of the store. Because it really is the sense in which every drink is starting to move in the direction of, it has a function or it's not going to sell. - Right. - And so if your beverage doesn't have a function, then the question becomes, why are you drinking it? And I think generally people are moving away from the fewer mouth pleasure that you get from sugary soda, as an example, and moving forward toward, well, how will I feel after I drink this? - Yeah, I mean, look at Ollipop, they're doing, not only is it a soda, but it's good for your gut health. It's actual like very little to no sugar. It's a better cola for you, but like you said, it's not just for that mouth feel. You get good gut biomes for it as well. - Exactly, yeah, they are a great example, and they're a pretty recent company, but they're giving people what they need. - And who's, what was the last person that challenged the soda market? No one, like you can ever think of, and then look what they've done, and you're seeing that market just absolutely go crazy. - Exactly, and I mean, there's a reason Warren Buffett was such an avid investor in Coke. There was no competition. Now, maybe that's called into question. - Yeah, I mean, I think we are luckily entering a world now where the big, you know, these giant corporations are getting challenged by other people, and we're seeing the spaces get bigger in local grocery stores, you know, obviously depending on which grocery store you go to, it's depending on how big that area is gonna be. Like, you know, we'll go back to when we were growing up, I imagine the coffee area was just kind of blended in with the breakfast cereals and so forth, and there wasn't a whole bunch of options. Now there's a whole aisle just for coffee, and that's just the ones that you're seeing in a grocery store, let alone, you go to a farmer's market, you've got at least three or four different coffee people there. You know, online is a gigantic, it's almost too much to take in, because you got to do all the research of, where are they getting the beans, how they're doing the process, how are they roasting it, you know, how close to me are they? So, you know, you are the only one in your market, and it's a lot easier for people to do research on, hey, I love coffee, but I also love being hydrated, why can't I just have not both of them together? - Exactly, the perfect marriage made in coffee. (laughing) - So you said you like to kind of do biohacks when it comes to, obviously, that's how you got here with the coffee. What are some other things that you see going forward? Now that you've done this, how do you see the coffee getting even better, not only flavor-wise, but what it can do and help with people's bodies? - Yeah, there's a variety of trends, I would say, that are kind of, I guess you can say it's kind of trying to make any product, kind of a cover-all basis sort of young. So, I mean, super coffee was a good example, right? They were trying to be your coffee and be your breakfast. So they were kind of thinking that approach. Ali Pop, like you said, they're trying to be your soda and your yogurt. And I think that's kind of a good framework as far as a general trend. It's kind of, you see these different silos and functions that they're existing in. And then the products that are coming out of those is the combining of the silos that can find a way to work together. And so I think it's finding what those, similar to any business partnership, right? Finding a functional partnership where two things work well together and you can find a way to mesh it and everybody wants it. Oh, you're buzzing. Oh, sorry about that. You're totally fine. It's okay. Yeah, I mean, like you said, I do believe that we're starting to have more of a almost Venn diagram of I like this and I like this, but how am I putting them together? And oh, these things actually work really well together. What more can we find out in the world or in business that either isn't being tapped into or that is, and maybe we can modify it to make it a little better. Exactly, exactly. 'Cause you always have both the incremental changes that are improving over time and then you have the more exponential changes which are more leaps than they are steps, right? Right. A question of both are important, but it's gonna be interesting to see how each develop and where that all goes. Right. So what is kind of some of the feedback that you've gotten while you're out, pitching the coffee and then once people actually have the coffee and when it's gone through their body and they've actually felt the hydration and not just the slug of being dehydrated, what are some of the kind of feedback you've gotten from people about this? So some of the feedback is a general more stable energy. So that's one of the biggest pieces that we've seen and was kind of an initial idea of, well, everybody's getting jittery because they're drinking too much coffee. What if that didn't actually happen? So if you're accounting for the effects that caffeine will have on its own and trying to consider what that's going to result in and if those downsides can then be mitigated, that's been a lot of the responses. So the lack of jitteriness, this more stable, longer term, more focused energy without the crash has been some of the biggest pieces and also another piece that I've thought has been interesting, has been people who have had our coffee gone through a bag and then felt like they need to stay on it because then when they would go back to their other coffee, they would have headaches or other things. And so I have a lot of curiosities, even surrounding the pathophysiology of the effects of caffeine with electrolytes and caffeine without electrolytes. It's a topic that intrigues me a fair bit to understand not only from the anecdotal, but also from biochemically, how does this actually work? - What is some of the biggest things that you have learned when it comes to that, that maybe didn't, you may have had some kind of idea when you first started, but once you actually fully got in the research, you're like, "Oh, wow, this is way more than I thought it was going to be." - Definitely. So I tend to enjoy what sound like contrary in viewpoints, but are not really that controversial in a way. So one thing that I found that I thought was interesting is water retention is not necessarily a bad thing. And there's this connotation that water retention is bad because of some demographics and health conditions that it can be a problem for. However, with sodium and its function in the body, the goal of sodium is to actually help efficiently use the water in the body rather than just get rid of it. And so that was one big thing was looking into the upsides of sodium because that's also been an electrolyte that's been, in some ways, unfairly maligned. I think there's some demographics and some health conditions that that can still be a concern surrounding, but there seems to be a fair bit of research pointing and maybe we've overblown the problem of this white crystal with salt and underblown the white crystal that is sugar in the effects that that has on health. And so that's been a big chunk of what I found to be pretty interesting regarding what I've looked into, what I've seen as far as a general trend or leaning toward the importance of a particular electrolyte because that was one that was definitely avoided like the plague in the past. - No, that makes sense. Yeah, it is so interesting how the, I mean, we're still trying to figure out how the body works and it's been how many years now. So like we're, it's wonderful to see somebody else looking at it and saying, like you said, just the bio-hackingness of it all, like what can we do here? How do we make it better? And obviously making it better for people to enjoy on a regular basis as well. - Definitely. And it's bringing all those pieces together that makes it a long-term solution rather than just a short-term idea. - Right. So you were in ballet, which I imagine you have so many fantastic stories about being in the ballet because that is not easy, not only in your body, but your feet and your lower extremities in general. How were you kind of using coffee almost as a crutch for this extra bit of energy that you, which I imagine you wish you had your coffee now doing it back then, but how did, how much, I guess would you consume on a regular, like maybe show day or practice day? - Yeah, so I would typically consume three, four cups. - Okay. - That was my typical, actually post ballet, I've ramped up a fair bit because my schedule has gotten more demanding in some ways. Not more physically demanding, but I do also have children. So there's also that piece that it's like, well, the workday is done and the next part of the workday begins. Obviously that part is much more laid back and more about the spending of the spending time. But all that said, I've really ramped up some of it because I also think that with the right combination of things, caffeine is generally a net positive. And there's a fair bit of research now that I think is pointing to that 'cause that's also been a controversial question surrounding how much is too much and I'm of the opinion at this point where if you account for the mitigation of the downsides of it, the upsides of it are that much greater. And so I think in the past, yeah, if I would have had my coffee, I might have been a little more spry during the long days. And I wasn't as health conscious back then. There was a period of time where I definitely ate ice cream for breakfast or a citrus for breakfast. But as with all of us, always learning, always trying to improve and then coming back and trying to keep up with those who are still doing it professionally, that's when it actually came in handy. It's like, well, you all do this every day still. I'm retired, but I'll take my edge where I can on the biohacking side to keep up. - So when it came to entering the market when it comes to how your bags are gonna look, like you said, getting a logo, figuring out what you need to have on the package and just all of that, what has been some of the things you've really learned? Because, like you said, coming from ballet, this is a whole new world for you. What is some of the things that you learned when it came to just market side in general? - Yeah, so after ballet, I did have a landscaping company where I focused on landscape design. - Okay. - And with that, I had some sense of business. I ran that for about four years. So that was at least helpful coming in. So I wasn't just straight from ballet, straight into a business. It was more so a ramp-up. And landscaping was one other thing that I knew how to do growing up. And ballet is not the most profitable career path. - Right. - So that's why landscaping ended up being where I went when some injuries and physical challenges with the way ballet will just beat you up otherwise came up. So that was kind of the bridge to this piece of this piece of the career side. And then a lot of it really also came down to people I knew and just mentorship. And I had a good friend actually who I danced with his wife who was in the startup world. And so he was very helpful in giving guidance as well as what this process could look like as he'd been involved in a couple of startups already at that time. So it was kind of a combination of having a little business experience, having people around you that know kind of directionally weird ahead, even if it's not directly relevant to what you're doing and putting all those pieces together in a way where it can all work. And then the more people involved, the better and the more accountability it holds you to as well, which also makes you stay sharp and on your game. - Very true. Now you touched on earlier that you guys have other flavors, you know, that you have the roasted s'mores and salted caramel, what other flavors can people kind of look forward to in the future? - So we will be having a French vanilla. We also have something chocolate that we're intrigued by, but I don't want to launch that one yet because we're still trying to develop a couple of things with that and then just a different form of our product that will be coming out over the next few weeks. So we'll be announcing that here in the near term and we have a lot of stuff coming up and some people that we're talking to that might give a little further reach as well in the near future. - All right, I like that. Definitely stay tuned to see what's happening with y'all. Now, I have a segmental-- - Definitely, definitely. We're pretty excited. - That's awesome. So I have a segmental show I call it the five counts, just five random questions. - Okay, let's go. - What song do you car karaoke to? - What song do I what to? - Car karaoke to, sing along to. - Car karaoke to, oh, right now, it's actually that opening song from the movie Wonka. - Oh, that is a ghost. Yeah, I just saw that the other day. That's a very good movie. - Yeah, my three year old is obsessed, so it is constantly on repeat and so that would be my number one right now. - There you go. Yeah, I imagine that you definitely ride the wave of, this is a great song and then, oh, if I hear this song one more time, I'm gonna drive this car off a cliff. And then you go back to, this is such a great song again. - Yup, very true. I always go back to classical though. So there's not a lot of karaoke to do with that one as well. - That's true. Now, if you were a pro wrestler or MMA fighter, what would your name be? - We'll go in La Perky. - Oh, I like that. - There's a local men's workout group that I'm a part of and it's kind of stuck in referencing percolators and like, you know, I'd be okay with that. - It sounds very French and like you said, you obviously could bring in the coffee aspect of everything, so everything works. - Yup. - What four dinner guests would you have? Dead or alive? - Oh. Johann Sebastian Bach. - Nice. - This kind of speaks to my, I really appreciate philosophy and religious debate, ideas, thought. I'm personally a Christian, but I just love talking to ideas. And so also Martin Kemnitz, which is a birth to have heard of Martin Luther, but they say if the second Martin wouldn't have come, the first Martin wouldn't have stood. Third one, I'm gonna say Alexander the Great. - Interesting, okay. - And I'm gonna say fourth one. Gosh, Jobs is just such an interesting character. It's so interesting. That's a good little mix there. I like that. Who or what inspires you? - For my coffee brand or just more generally? - Just generally. - I mean, my wife is pretty massive. She helps me think extremely clearly on issues that I otherwise would maybe just run with guns of blazing. And take a step back and be like, well, is that really a clear picture? Or is that more so taking what I'm already conscious of or aware of in some capacity and trying to do that without having thought fully about the implications? I'd say she's number one, number two. I mean, in the day to day, I'm just gonna stick with that. - There you go. And what would you tell your 17-year-old self? - I think one of the biggest things would be be more aggressive in life. - There's often very little downside in most actions. As long as you're following the law, obviously. But I think we overestimate the downside and underestimate the upside of just taking action and doing things that scare you. - Yeah, you could tell yourself that at any age, really. - Yeah, very true. Now, for those that wanna follow you guys online, buy the coffee, find out more about you, see these developing flavors and announcements you guys have, how can they do all the things? - Definitely, yeah, so we are on X. I believe we're at hydrating coffee. We are on Instagram at Eletra Brew and same on Facebook. And then we will be a few more places here in the near term. We have a YouTube channel, but we haven't really done much. So we will be moving that here in the future as well. TikTok may be doing something here in the future as well, but again, it's always the, where do you put your time and how much time do you have? - Right. If there was only a way you could just do everything at once and then just blast it out everywhere at the same time and then not to worry about it. - You know, I think that exists. - It does, I think you also have to pay for it. I don't know if there's free food. - That's the other side and then it's the keeping up with it and we're trying to grow lean as they say. And so it's a balancing act there too. - Yeah, without a doubt. Well, Timothy, thank you so much for your time. I've loved this conversation and I can't wait to try Eletra Brew myself. You know, I'm so glad this is actually out here for people. So, you know, go get yourself some Eletra Brew and look out obviously for these amazing announcements you guys have. - Thanks so much. I really appreciate it, John. And please let me know, I was going to get you some samples here in the near term. So that way you can also enjoy it yourself and even our new product specifically. - Perfect. (upbeat music) - Thank you so much to Timothy for being on the show. Again, Eletra Brew Coffee. If you want to be hydrated and drink coffee at the same time, they are the ones to look at and definitely get into that because you don't want to be dehydrated and nobody likes that feeling after we've had some nice wonderful coffee. So make sure to go find them and then go follow us on the social medias. It is Bruiserspaw that is B-R-E-W-S-C-R-S-P-O-D on the Instagram, the threads and the Twitter. If you want to send us an email, it is bruiserspaw@gmail.com. If you want to follow me directly, it is RodeeJohn that is R-O-D-I-E-J-O-N. RodeeJohn is the name on the Twitter and on Untapped. In case you want to find out what I'm drinking, maybe we can have a beer together. If you want to follow me on the threads or the Instagram, it is official RodeeJohn. So until next time, make sure to enjoy life, drink local and cheers. 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