Is There a Difference Between a Finished Beer and a Commercial Beer?

There's definitely some economy or some scale issues, right? I mean, if you're talking about dry hopping on a lab scale versus dry hopping in a commercial brewery. There could be effects in terms of like maybe alcohol content affecting how well things are being extracted from the hops. Do we need to know the starting beer specifications? Would that in any way impact the,. I don't know, the extraction of the compounds or anything that you wanted to study? Or does that matter at all? It would take a whole separate study to see if the starting beer impacts what what is extracted in the spent hops.