When beer becomes craft

The Manila Times

When beer becomes craft  Ever wondered how a passion project turned into a thriving craft brewery? Meet Gerrett and Garrick Lim, the  brothers behind Treeline Ales Manila’s award-winning microbrewery. It all started during the pandemic, when a liquor ban led the Lims to start brewing beer at home—and eventually launch their own brand.  And from then on, they can only craft award-winning brews such as Sunshine Hazy Pale Ale at the Manila Brew King and Jamboree Festival and produce unique flavors from Chocolate Milk Stout to *Peach Mango Imperial IPA. Breaking away from 'beer as a drinking game,' the brothers created a culture of savoring flavors, socializing, and even pairing beer with books or work.  Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe   Visit our website at https://www.manilatimes.net   Subscribe to Business Franchise Guru: https://www.youtube.com/@BusinessFranchiseGuru   Follow us:  Facebook - https://tmt.ph/facebook  Instagram - https://tmt.ph/instagram  Twitter - https://tmt.ph/twitter  DailyMotion - https://tmt.ph/dailymotion    Subscribe to our Digital Edition - https://tmt.ph/digital  Sign up to our newsletters: https://tmt.ph/newsletters  Check out our Podcasts:  Spotify - https://tmt.ph/spotify  Apple Podcasts - https://tmt.ph/applepodcasts  Amazon Music - https://tmt.ph/amazonmusic  Deezer: https://tmt.ph/deezer  Stitcher: https://tmt.ph/stitcher Tune In: https://tmt.ph/tunein   #themanilatimes  #philippines #entrepreneur

Transcript

00:00Good morning, good evening.

00:25He's again Butch Bartolomeo, the Business Mentor Blog over at Manila Times.

00:30You know, this morning, Sunday, we have a very young and young entrepreneurs.

00:35Now, siblings of that, they started a business out of hobby.

00:40And today we are here at Three Line Ales, right at Robinson's Magnolia, here at Emedy, New Manila.

00:48And to tell us more about how they started the business, let me introduce to you the brothers, Garrett and Garrick Lim.

00:57Hey, good morning to you.

00:58Thank you for, again, cheers.

01:01Okay, cheers.

01:02Tell us, Garrett, how did you begin this business of Three Line Ales?

01:07So, we started actually as homebrewers during the pandemic.

01:14So, the first thing that happened during the pandemic is a lot of businesses were forced to, you know, close out for a bit.

01:20Correct.

01:20Or take a little bit of a break.

01:23Correct.

01:23And then the second thing that happened during the pandemic was that we had a liquor ban.

01:29So, myself, as a beer drinker, you know, I had a lot of time in my hands.

01:34And not only that, I had no access to alcohol.

01:36So, what am I doing?

01:37It's almost like I was forced into this hobby.

01:39So, with some encouragement from my wife, my family, I decided to start brewing my own beer at home.

01:50So, and then from there, we started, you know, sharing with friends.

01:55And, you know, I'm a little bit of a nerd.

01:57So, I like learning every little thing about whatever I do.

02:00So, in this case, it was beer.

02:02And I wanted to learn everything I could.

02:04So, I wanted to keep brewing, keep grooving.

02:06And, you know, slowly it came to a point where people were saying, you know, this is really good.

02:11You should, you could actually, actually.

02:12So, from your own brew, you asked your friends for, like, a feedback, right?

02:18I mean, am I doing it right?

02:20Yeah.

02:20Because for you, you're okay.

02:22I mean, you're okay.

02:24Your taste is there.

02:25But you want some testimonials, right?

02:27Yeah.

02:28And that said, I do appreciate the fact that free beer is always the best tasting beer.

02:33Okay.

02:34Free beer.

02:35Okay.

02:35But still, we're encouraged to see the feedback.

02:42And at that time, Garrick was still in Canada.

02:46And when I told him about, you know, this little idea of doing a brewery, you know, making beer.

02:54What did you tell yourself?

02:55Is my brother drunk already?

02:58He must be dreaming.

03:00I immediately said yes.

03:01Because, like, when we were both still in Vancouver in Canada,

03:04we were always, like, we'd drink all these breweries.

03:09And we would always stop and say, oh, it would be really nice to open one of these places.

03:13But we were, I think at that point in time, we were still thinking how we'd open it in Vancouver.

03:18Because we were both living there.

03:19So, in other words, in Vancouver, there are a lot of microbreweries.

03:22Oh, yeah.

03:22Every block has one.

03:24Every block?

03:24Every block has one.

03:25Okay.

03:25A lot is an understatement.

03:28So, parang, between the macrobeer and the microbrewery, a lot of people would just do it in their own community, right?

03:36Yeah, so it's definitely more of a neighborhood spot.

03:38It's kind of, like, similar to a cafe.

03:41People socialize there, gather there.

03:44I would even see people there at 11 a.m., like, kind of like us right now, with their kids, like, just drinking one.

03:51It's a social, for social, right?

03:54I mean, it's something that you want to be alone, and that's it.

03:59But it's something that you enjoy, right?

04:01It could also be, like, reading a book or maybe even doing some work.

04:04Basically, what you would do in a cafe, but doing it in a brewery.

04:07Yeah.

04:07This is very common, I guess, not just in North America, but also in Europe, right?

04:12Like, the culture is, like, very public house or pubs.

04:15Correct.

04:16They go there, they have a beer, they relax, they do the crossword.

04:19So, you started the brewery, okay?

04:21How was it during this, you know, the building up, the planning?

04:28But you had an experience in setting up a brewery?

04:31No.

04:31Or just homebrew?

04:32Just homebrew, right?

04:33Homebrew, right.

04:34So, how did that grow?

04:35It's expanded.

04:36It's expanded.

04:37That's the deep of faith.

04:41It was a lot of work.

04:45A lot of work.

04:46A lot of trial and error.

04:47A lot of sleepless nights as well.

04:50Sleepless nights.

04:51A lot of, like, discussions between us, some heated.

04:54Yeah.

04:55But, yeah, it was definitely a lot of team effort, not just the two of us, but, like,

04:59or anyone that supported us.

05:01Uh-huh.

05:02It's good.

05:05I remember one time when we finally managed to make one beer with our new system here

05:11and just sitting down and drinking it.

05:12it's, I swear, the best tasting beer I've ever had.

05:16Wow.

05:17But, you know, the starting of, the laying out of all this, we will show them later on,

05:22this microbeer in your store.

05:24Was that that easy?

05:26I mean, it takes a lot of planning.

05:28I mean, the process, all the pipes that you have.

05:31Yeah, yeah.

05:31I mean, even just putting things in place.

05:34So, like, we can't drive a forklift here.

05:37Ah.

05:37Because it's a tiled.

05:39Yeah, right, right, right, right.

05:40So, it took eight people just to carry a small tank.

05:44And then, like, the biggest tank we have over there, it took 15 people.

05:47So, coordinating that at 4 a.m., because that's the only time the truck can deliver

05:52it, was, in itself, a lot of work.

05:56So, even just getting things in place, not even hooking everything up, just getting it

06:02in place was already.

06:02And then assembling everything.

06:04And then assembling everything.

06:05And making sure everything goes right.

06:07Exactly.

06:08Was it perfect in the first place?

06:10Or was there a lot of, a lot of...

06:12Yeah, we had a lot of help.

06:14We had advice from people that knew what they were doing, because we definitely did it.

06:18But once everything was hooked up, there was still a lot of, like, things to fix, like

06:24a small leak there, maybe a rewiring here.

06:27Was there a nightmare?

06:29Or there are several nightmares?

06:31Several, yeah.

06:32Yeah, not during the installation and during the dry run, you know.

06:38When you have a system like this, you kind of know how to do the startup and commissioning.

06:42So, it took a while to get to a point where we were ready to start up.

06:45And then, once we were at the point where we were starting up, we kind of understood most

06:49of the things.

06:50And, like, all of the things that could either break or leak already broke or leaked.

06:55So, the first run was actually quite nice.

07:03How did you feel when the first beer came out?

07:07I mean, wow.

07:08Was it a Eureka or something like...

07:10The other thing was, like, this is what we doiled for for almost a year.

07:16So, every sip mattered, huh?

07:18Yeah.

07:19Especially that first sip.

07:20It was just, like, this is a beer.

07:23Is that true?

07:24Was it something like that?

07:26Well, I think, parang, in our hearts, it was the best tasting beer in our hearts.

07:31I would say it was probably the worst beer we made.

07:33We improved.

07:35Well, every time, I feel like every time we redo a beer, we improve either on the process

07:40or the recipe, you know.

07:42So, the first one was always going to be the worst one.

07:44It just gets better from there.

07:45But, in our hearts, the first one was just...

07:48It was really more the mindset.

07:51But, tell me, how big is the draft rule?

07:54I mean, the people who are drinking this kind of, you know, craft beers.

07:59The industry still...

08:00Is it big now?

08:01Is it getting...

08:01Are we here, like, unlike in Vancouver, that you said, it's almost all every block, right?

08:07Definitely, the industry still is in its infancy.

08:10There's still a lot of room for growth.

08:13There are some bigger players in the game.

08:16But, like, definitely, a lot of room for more players and more customers at the same time.

08:22I think it's all about, like, parang, still getting the product in people's hands.

08:26Any exposure.

08:27I think when...

08:28It's the same with coffee.

08:30When, what is it?

08:31Third wave coffee.

08:32Third wave, yeah.

08:33First came in.

08:34It took a while.

08:34And now, you know, there's so many, like, nice, successful, you know, roasters.

08:40Or even smaller coffee brewers, cafes.

08:42So, it's now sort of...

08:44You're now sort of...

08:45There's a conversion of people from the macro to trying the craft beer.

08:49And seeing the difference, I guess.

08:51Yes.

08:51No?

08:52Yeah.

08:52So, the brewer's community, you know, there's only a few of us.

08:56But, you know, it's a really strong community.

08:58And I would say that there's a lot of very talented brewers out there that produce very good stuff.

09:05And, you know, it's just getting people to try craft beer.

09:09Like, stepping away from what you understand as beer to try something totally different.

09:15So, when you say craft beer, this is according to your own compunction, is it?

09:18And the way, like, you're like a chef, you know, you have your own recipe.

09:24Like, what I'm doing, what we're having right now.

09:27It's not something that it's available for everyone to come up and copy, right?

09:33I mean, you have your own unique product.

09:36So, we definitely have our unique spin to styles, I guess.

09:39So, there's a lot of different styles of beer.

09:42We're mostly exposed to macro beer here in the Philippines.

09:45That's just one style, right?

09:47Like, Bilsters, that's just one style.

09:49But, right now, we're having a Hazy Bail Ale.

09:51That's another style.

09:52And so, like, there's, I think, over 140 different styles of beers.

09:57But, each of those styles, you can put your own spin to it.

10:00There's just guidelines, basically.

10:03So, you follow a certain rule.

10:05There is a rule.

10:06And I understand this kind of water, actually, where, does it matter?

10:14Yeah, for sure.

10:15So, there's certain beer styles that are more popular in Europe or in Germany.

10:19So, we want to follow a water profile that's built for that region.

10:24There's beer styles that came from California or from the U.S.

10:28So, we want to follow their beer, their water profile.

10:32So, the water profile, you can copy it and really come close to what they have there.

10:38Extremely close.

10:39Like, as in, like, micrograms close kind of thing.

10:43And it really matters because most of the thing you're drinking in beer is water, actually.

10:48It's 92% water.

10:50So, if you don't pay attention to that water and you're brewing a beer that's just, like, made from that water, I guess,

10:55it will really show in your final time.

10:58Oh, so, talagang special.

11:00Ay, naku, tignan niyo yan.

11:01Look at that.

11:02You guys are watching over here many of the times.

11:06You have to try it, no?

11:07I guess, why are people, are they about, you know, they like to explore?

11:14Or are there people that are not confident in exploring craft here?

11:19What will stop them from having that?

11:21Nay, I think the first one, for me, like, when we were doing the concept for G-Line Hales,

11:27what we saw in the drinking culture that we have locally is that beers are always,

11:35it's an inhuman culture where, you know, it doesn't matter much what you drink, but how much you drink.

11:40It's a quantity, ah?

11:42Oh, it's a quantity.

11:42It's a quantity.

11:43Paramihan, di ba?

11:44Oh, so, we're trying to, like, find, like, a safer space or, like, a more laid-back space.

11:50So, just try a good drink or just, you know, have something while you, I don't know, read the book,

11:56do the crosswords, watch something, or even better yet talk to people, no?

12:01Socialize.

12:02It doesn't have to be, you know, yung, madilim or malasio.

12:06Yeah, right, right.

12:07And look at the shop, ah?

12:08Guys, look at this, ah?

12:09Look at that.

12:10You have this tagline, adventure of flavors.

12:14Why?

12:14Bakit?

12:15For us, ah, I think that's what we, we like is, um, you know, we, we want people to

12:20You play around with different flavors, right?

12:22Yeah, store other flavors.

12:23Like, if I look back at the menu right now.

12:24Oh, look at the menu, ah, yeah.

12:26And it always changes.

12:27So, if it's up there right now, it'll always be there.

12:30So, right now, what do we have?

12:31We have a chocolate milk stout.

12:33Sometimes, describe to me, what is it?

12:35I'm sure our viewers will say, ah, beer na meron chocolate rain milk stout?

12:40Uh, yeah.

12:41Yeah, so we, we do, we always have a stout here at the United States.

12:45We'll always have one dark beer.

12:47The only-

12:47Dark beer is what people know is a cerveza negra.

12:50Ah, cerveza negra is a-

12:52Is it, ah, ano ba?

12:54It's a lager.

12:55Ano ba yung stout?

12:56Ano ba yung ano?

12:57Stout is an ale.

12:58Ale, yeah, right, right.

12:59Yeah.

13:00But broadly speaking, it's a dark beer.

13:02So, it's made with roasted waltz.

13:03That's what gives it the dark color.

13:06And here in the brewery, we kind of alternate.

13:09And sometimes, it's chocolate.

13:10So, right now, we have a chocolate milk stout.

13:13Other times, we'll have a coffee milk stout.

13:16And sometimes, during special occasions, we'll have a dark chocolate cherry milk stout.

13:22Black forest.

13:23Black forest, yeah.

13:24Oh my gosh.

13:24Black forest one.

13:25So, talaga, adventure of flavors.

13:26I mean, you're not just talking about plain beer, but, you know, it's an explosion of flavors.

13:32Right.

13:32And we were just talking about one beer style.

13:34Uh-huh.

13:34So, and then we do a whole bunch of different beer styles.

13:37So, that's just our one dark beer that kind of changes seasonally.

13:41So, right now, we're having a hazy pale ale.

13:44But this hazy pale ale is made with peaches, actually.

13:48Oh, yeah, yeah.

13:48Correct.

13:49It tastes like, you know.

13:50Yeah.

13:50So, this one is made with real peaches.

13:53And it's our summer slant to a hazy pale ale.

13:57So, tell me, if, you know, some of our viewers are running a restaurant, and they'd like to have, you know, to partner with you, or, because you serve, you also serve in kegs, right?

14:10Yeah.

14:11Yeah.

14:11So, like, it's always best to, like, come try us.

14:14If you like what you're trying, you can always message us on Instagram or Facebook at Freeline Ales.

14:19Those go to us.

14:21We've helped people with their tap systems.

14:25We can definitely point people towards the right direction on suppliers-wise, or even, like, even conceptualizing a whole beer together with, like, we can collaborate on a beer.

14:35If you're wanting a specific style, we can just hash it out and talk.

14:39So, you can customize this, right?

14:40Yeah.

14:40That's the beauty of our factory, of our smaller system.

14:45We're way more agile and able to do stuff like that.

14:48You won't be getting, you know, 200,000 plus liters of product.

14:52You'll get, like, you know, 100 liters.

14:54And if that works for you, that's great.

14:56If you want a bit more, we can still do a bit more.

14:58So, this will also be good for events, right?

15:00Like, you have corporate events.

15:03They can probably get in touch with you and, you know, serve that kind of craft beer for their...

15:09Yeah, we certainly do events.

15:11We'll do parties.

15:12Even outside of the brewery, we have a stand that we can put in, like, weddings, things like that, where we bring fresh beer served in the tap for your guests.

15:23That will be fun.

15:24All right?

15:27So, yeah.

15:28Tell us, tell the viewers where they can get in touch with you, aside from your Instagram, you know, here in Robinson's Magnolia, right?

15:37Yeah, so, you can find us at Robinson's Magnolia, at our tap room here in Kesson City.

15:43Besides that, Instagram and Facebook.

15:46Yeah.

15:47Siguro, Garrett and Garrett, you can show our viewers, you know, sort of like a tour from this window.

15:54And so, tell us about this microbrewery that we're having right now.

15:59Yeah.

16:00Here, yeah.

16:01So, you can see from our tap room on our window, like, we have our brewing system, all of our beers are made in this system.

16:08So, on one side here, the side folks are in the window, is our, is the hot side.

16:13So, there's, like, a petal, there's a boiler, and then there's a hot water cap.

16:17And then, those potable fermenters on the core side of the wall, those are fermenting beer right now.

16:24They're basically, you know, yeast, burning, sugar, water, into alcohol, and to the big beer.

16:31So, the beer that you have right now, is this good for, what, weeks or what?

16:36It depends on the style.

16:38Yeah, so, some of our core lineups, that batch will be gone within a month.

16:43Our more rare styles, our more special tea things, maybe for the months.

16:47But, like, our flavors change quite often.

16:52Okay.

16:54So, yeah, Garrett, did you ever dream of this?

16:57Having this microbrewery that is now a reality?

17:01Yeah.

17:02It was definitely a dream.

17:05Right, right.

17:06And, you know, it's wonderful to see it now.

17:09It's wonderful to speak to drinkers, you know, enjoying the beers.

17:15And always nice to see smiley faces here at the tap room.

17:19That's right, right.

17:20So, again, ladies and gentlemen, you have seen the brothers, their business, their three-line ales.

17:27Go and watch.

17:28Go and come here.

17:29What time do you open, bud?

17:30We open at 3 o'clock every day and then close at around 11 on the weekdays and 12 midnight on the weekends.

17:38Wow.

17:39So, that would be fun.

17:41I guess this place gets full.

17:44What time?

17:44Friday, Saturday.

17:45Oh, Friday, Saturday, Sunday.

17:47Yeah.

17:47Tell me, there was a story that you shared.

17:50Somebody who walked from Makati?

17:52Oh, yeah.

17:53So, we had a regular that would walk from Rockwell and then go walk back after he's had a few beers here.

18:00Imagine how many kilometers is that?

18:03We're located at Hemadik, Kansas City.

18:05Yeah, we don't recommend it.

18:07I would not recommend it.

18:09Thanks, Brad.

18:11Fantastic.

18:12So, you really walk and just to have this kind of three-line ales.

18:17Regularly.

18:17Yeah.

18:18It's very impressive.

18:18I guess some people are better at that.

18:21Are very dedicated to their fitness.

18:23Yeah.

18:25So, tell me, if there are people who want to reserve the place for events, for example, are you open to it?

18:32Yes.

18:32For sure.

18:33Yeah, we've had people reserve the entire brewery for a party or even like a work event.

18:39And it's always a good talking point to see, you know.

18:42Exactly, yeah.

18:43The brewery has been right here in your class.

18:46So, how do they reserve?

18:48Do they, you know, get in touch with you, make an advance, booking?

18:53Yeah, pretty much that.

18:55Message us on Instagram or Facebook.

18:57It goes to both of us.

18:58So, we can hash things out.

19:01Right, right.

19:02So, yeah.

19:03So, oh, by the way, let me tell you, these guys always win in competition.

19:08Tell us about your winning streak in this competition of breweries.

19:14You know, we were, I think we were very lucky.

19:16Three months into opening the brewery, we had the first Manila Brew King, Philippine Brew King.

19:24And three months into it, we were fortunate enough to have won the competition.

19:30And that beer has since become part of our core lineup as the Sunshine Hazy Pale Ale.

19:36Okay.

19:37That's what you call it.

19:38Now, Golden Sunshine, right?

19:39Yeah, that's right.

19:40And, you know, within the community, again, the brewer's community is so small.

19:45And in 2024, there was a competition that was still running.

19:49And it's still running.

19:52Quarterly.

19:52Quarterly, yeah.

19:53It's called the Jamboree Festival.

19:55And it's, there's a championship belt, you know, and it's WWE style rules where, you know, the champion, the boxing or wrestler.

20:03I think I have a picture of that, right?

20:06You're like a boxing champ.

20:09Yeah, you keep the belt.

20:10The belt?

20:10Oh, okay.

20:11And we were, we were fortunate enough to win three in a row.

20:16So for that, almost that entire year, the belt did not move from tree line, you know.

20:22Oh, fantastic.

20:22Yeah, but it's a very fun community.

20:25And other breweries are also, you know, for us, it's always, we're always so happy to win because...

20:32It's like a testimony to what you're doing, right?

20:34I mean, the hard work.

20:36Yeah, but other breweries are also just doing a really good job.

20:39And I encourage everyone to try craft beer, whether it's us, whether it's someone else, you know.

20:44Make craft beer a try because we're doing some fun stuff.

20:46Everyone in the community is doing some fun stuff.

20:48Yeah, yeah, right.

20:49And all the brewers, I would say, is very approachable.

20:51You can talk to any one of us.

20:53We love talking about our product and we love getting to know people.

20:56You're so personalized, right?

20:57I mean, you're sort of able to convert them to, you know, just open yourself, right?

21:03For sure.

21:04Well, what else can we say?

21:07Okay, go and head over to your three-line ales, get to taste it.

21:12Probably one of this, probably another one, another one, you know.

21:17Does it matter if they taste everyone?

21:19They can for sure try before they commit to the class.

21:21You have a sampler, right?

21:24Yeah, we do.

21:24Yeah.

21:24Tell us about the sampler.

21:26So aside from being able to sample the beers before you order your glass, and that's something

21:32we do for everyone.

21:33If you wanted to try more flavors, you could order a paddle or a beer flight.

21:39Oh.

21:39Taste individual beers.

21:41Yeah, so our beer flights are available.

21:44We do for small glasses.

21:46Okay.

21:47And from there, you're able to more or less gauge what kind of...

21:51I think so.

21:52Yeah, I think we'll have a beer for everyone, yeah.

21:56Whether you're a classic guy, like I think we're still more classic.

22:00I like a good pale ale, I like a good IPA, sometimes I like a good lager.

22:06Do, you know, more adventurous things like our peach mango imperial IPA, which is 9%.

22:12It doesn't taste like 9%.

22:14But yeah, there's a beer for everyone.

22:17Fantastic.

22:18So what are you waiting for?

22:20You know, come over now.

22:22I mean, I'm already tasting this one of their winning concoctions, right?

22:28So whenever you come up with concoctions, do you always test and find out, you know?

22:33That's the fun part, isn't it?

22:35Is it?

22:35We always test.

22:36You're like a chef, whether...

22:38Testing right now.

22:39Right?

22:39Like you're saying, will this work?

22:41Will this work?

22:42Or what?

22:42So I think like testing on this figure of a scale.

22:45When we were home brewers, it was a lot easier to like make like very weird beers.

22:51Like what?

22:52Like what?

22:52Weird beers?

22:53What about weird beers?

22:55Like we definitely made sours.

22:57I think we made a raspberry sour, which ended up being very good.

23:00The raspberry sour was very good, yeah.

23:01But we were quite unsure with it.

23:03It was our first time like fermenting with fruits.

23:06So it's a lot easier to experiment in that way.

23:09But if we try to experiment now and it doesn't work, we'd have to throw that batch away.

23:15Is there any local fruit that you experimented?

23:18Yeah, we're using a lot of mangoes in our stuff.

23:22I'm sure some people would say, what about durian?

23:25You know, you're not the first person.

23:27You're not the first person.

23:28What about durian?

23:30I mean, look, look.

23:31Oh, guys, that will be a challenge.

23:33First person.

23:34Because you may have mango.

23:36Yeah.

23:36You have mango.

23:38Guava.

23:40Yeah.

23:41And I guess people would say, yeah, why not?

23:46Why not durian, you know?

23:47You're not the first person.

23:49Probably Garak, being the master, the shop groomer, will probably work on his mind.

23:56We'll have to go back to our 20-liter system to try the durian before committing to a 300-liter batch.

24:03Yeah, we're not dealing that.

24:04Oh, no, no, no, no, no.

24:06I'm sure your neighbors will be complaining.

24:09We'll have to give free gas passes to everyone.

24:11Right, right, right.

24:13Anyway, guys, thank you very much for just guesting in, again, Business Mentor Blog.

24:18Again, watch this.

24:20Guys, you can see the brand.

24:21And who knows?

24:23You'll be seeing the brands more often, right?

24:25So, again, thank you very much for guesting in this CBRH, in this Manila Times Business Blog.

24:31Again, this is Butch Bartolome.

24:33Keep in touch with more exciting news.

24:43We'll see you next time.

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