Yeah, 100%, though we did not make a lot of money for a very long time. Being brewers, we didn’t know food costs. We just thought we’re going to use the best possible ingredients and prepare it in the best way possible. The opportunity costs associated with having a competent restaurant operator were missed for a long time. As we peeled back the layers of the onion and put the right people in the right places, and got business consulting, we realized we made the right move, but we found a happy medium. We figured out how to use local ingredients, how to use grass-fed beef and still manage to make some margin on it.

But, back to RateBeer. Three-hour line out the door, a lot of upset people. We had no management whatsoever, no way of filtering all these people through or making them happy. The beer was getting very challenging for me to do solely, the fermentation space was undersized for that kind of volume, at one point we went down to one or two beers on tap. And we don’t serve any other beer or wine. We were at a point where we were considering whether we might need to just shut down for a week or two just to get fermentation back. But we were still not in a financial situation to do that. That led to some of our wackier ideas, and our sour techniques that weren’t polished, the things we were doing…we put out a few beers that I wouldn’t consider great at all.