 I started taking in clients from the side and a lot of the time I would check in with them, they're like, I don't know, I'm not like, I love the tea you made me like, I know what I drink and I feel good. She's like, I want to have like a glass of wine or a cold beer after work. I'm not going to like sit and make my tea. Yeah. And I was like, interesting. Yeah. And this time you weren't you weren't drinking craft beer, right? Right. And I was drinking a lot more wine and like I was making my teas and then adding like self-serve water and like, you know, like quality, like organic mezcal or, or vodka to it. And so I was a little like not interested in the beer options that were out there. And so I was like, I wonder if I can just start putting the plants into the beer. Totally. And so I found this book. It's called sacred and healing herbal beers. And it was written in the 90s. It's a, it's a gorgeous sort of exploration of like the history of our brewing from ancient permits all the way up until like the 18 and 1900s. But it is trying to paint the picture of how we were not confined to the ingredients that we're confined to now. Okay. Because now. How so? Well, there's sort of two parts of that. One is the way people were brewing, you know, like 20,000 years ago is obviously like what was available, like readily available outside their door. I see. There were no imported ingredients or anything like that. And, you know, we have like nature has always been growing like medicinal plants, but we wildly and abundantly all around where humans are. And they were taking those and they knew how to decide if something was, you know, poisonous or psychotropic or just delicious and culinary. And so that was what they were fermenting it was that sugars and these were open vessels that like wild yeast would come and in some cultures they would like say prayers or sing songs that they believe like called any magical yeast like Wow. And that was the way it was done for a long time, even in the 1300s, 1400s, which is where witches were brewing for their communities, alewives. Alewives, they're called ale, hence the name. Here we have the name. Tell us about the name. I feel like this is a perfect segue. I will tell you about the name. Well, they, alewives, all these women, they were like going and they would like commune in circles like this imagery of like the witches that were burned. They were like communing in nature and they were coming together and saying like, oh, I found like this patch of like, you know, blood war over here, like we'll all go gather it together. They were just misunderstanding themselves and brewing for their families. They didn't wear those hats though, did they? They did wear the hats. They wore the hats so that when they went to markets, they had people knew that they were, they were identifiers, it was like a marketing tool. And you could see that above anybody in the crowd. Yeah. It was higher. I feel like they were so misunderstood. Here they are trying to help people and they're condemned as trying to hurt people and cause problems. Right. Right. And so that was the other point of this is that there was an act called the German Beer Furity Act and it was written and I think it was around 1519 or something like that. And it said that when they wrote it, it actually said the only ingredients that can go into beer moving forward are barley, hops, and water. And when was this written? In the early 50s. That is so, that is crazy. How long did that remain the case? That's still the case. It's still the case. So why did they determine that? I mean, if all these other things could be put in it? Well, there's two theories. One is that there was a monopoly on these goods, like the monks. I'm sure tried a monopoly on a lot of these goods and they wanted to force people to use these ingredients. The other is that some of these plants that I'm referencing have the effect to really lift people up out of their own bodies to help them shift consciousness and to make them feel like more excited or more sexy or whatever it is that they're feeling when they're drinking alcohol. Is that what I'm feeling right now? That's what it is? Whereas hops are, I said, if you ask me as an herbalist, I mean, that didn't know anything about beer, what do hops go for? They're not that good for you. I mean, if you needed like surgery back in the day, you would want to drink some strong hops. Yeah. And try to, like, put yourself to sleep. Yeah. That's so interesting. Beer makes me tired traditionally except for Corona. There's a Czech style of beer too, right? Huh? Like a Czech style of making beer? Well, there's all kinds of... Is it the same ingredients though? It's just a different process? Right. So those have been adopted as like what malt beverage, what beer can be. They must contain these ingredients and we really like lost that. Yes, we can. There are so many styles. I mean, the US, like our beer competitions, it's like over a hundred styles. You can create with those ingredients. Because, you know, we're still adding fruit, we're still adding spices. Occasionally, we have all, you know, we have labs now where we can have so many types of yeast available and over-heated to us. So, yes, there's still so many possibilities, but we're not actually infusing any of our ferment with all these really aromatic and medicinal plants anymore. Until now. Until now.