 They don't call Budweiser the champagne of beer. So, you know, there's something about Miller. Maybe some of it's the marketing. Maybe some of it's the flavor that seems to give it this identity. We're speaking with Charles Passy, reporter at MarketWatch. His piece is called Why Miller High Life is now on the menu at some of the fanciest restaurants in America. Okay, so more broadly speaking, if you're a fancy restaurant, why are you offering that kind of beer? Does it fit the vibe, I guess?