1 00:00:07,360 --> 00:00:09,040 Speaker 1: Hello, and we'll come to save a production of iHeart 2 00:00:09,080 --> 00:00:11,920 Speaker 1: Radio and Stuff Media. I'm Annies and I'm Lauren Vogel Bob, 3 00:00:11,960 --> 00:00:14,960 Speaker 1: and today we've got another classic episode for you. This 4 00:00:15,000 --> 00:00:19,720 Speaker 1: one is about sour beer, which are all lage right now. 5 00:00:20,040 --> 00:00:23,440 Speaker 1: Oh goodness, my gracious Okay. So, so the episode originally 6 00:00:23,480 --> 00:00:27,840 Speaker 1: came out back in September. UM, and the numbers about 7 00:00:27,840 --> 00:00:30,600 Speaker 1: growth that we report there are like a little bit startling. 8 00:00:30,800 --> 00:00:33,040 Speaker 1: But but we've got some updates for you that are 9 00:00:33,080 --> 00:00:37,720 Speaker 1: even more startling, or even more so, yes, because I mean, 10 00:00:37,840 --> 00:00:40,919 Speaker 1: in in case, uh, sour beers are not a thing 11 00:00:41,000 --> 00:00:44,520 Speaker 1: that you look for or notice a lot on menus, uh, 12 00:00:44,600 --> 00:00:48,040 Speaker 1: which I do because I'm usually looking to order those. UM. 13 00:00:48,080 --> 00:00:53,159 Speaker 1: From July to July, sales of sour beers rose forty 14 00:00:53,159 --> 00:00:56,640 Speaker 1: two point seven percent in the United States. UM sales 15 00:00:56,680 --> 00:01:00,640 Speaker 1: here reached fourteen point eight million dollars, and Nielsen named 16 00:01:01,640 --> 00:01:04,520 Speaker 1: the Year of the Sour. I feel like we're we've 17 00:01:04,560 --> 00:01:07,880 Speaker 1: been in if we're like in the decade of this hour. Yeah. 18 00:01:07,880 --> 00:01:11,119 Speaker 1: Oh and I love it. You're there for every minute 19 00:01:11,120 --> 00:01:13,200 Speaker 1: of it. Oh gosh. Yeah, sour in the middle of 20 00:01:13,200 --> 00:01:18,000 Speaker 1: the winter, all the time they are they're very refreshing 21 00:01:18,120 --> 00:01:20,680 Speaker 1: at any time. They are, but they are pretty much 22 00:01:20,680 --> 00:01:23,920 Speaker 1: a summer beer. Um. I was at a sour beer 23 00:01:24,000 --> 00:01:27,760 Speaker 1: festival what seems like years ago, but I think was yesterday. 24 00:01:29,360 --> 00:01:34,160 Speaker 1: It was only yester yesterday, and it was really fun. Yeah, 25 00:01:34,160 --> 00:01:37,119 Speaker 1: it's hot, hot, hot here right. Oh, it's quite warm. 26 00:01:37,200 --> 00:01:39,520 Speaker 1: It's like it's like Laurence stays inside. There's a heat 27 00:01:39,560 --> 00:01:45,680 Speaker 1: advisory right now. Oh gosh. Yeah, So how is the festival? 28 00:01:46,280 --> 00:01:48,920 Speaker 1: It was so fun and I found twenty more coozies. 29 00:01:52,120 --> 00:01:55,400 Speaker 1: I am impressed with myself. Your entire house is just 30 00:01:55,440 --> 00:01:57,920 Speaker 1: going to be filled coozies at a certain point. It's 31 00:01:58,000 --> 00:02:01,560 Speaker 1: it's not terribly large. I mean, I know, anybody who 32 00:02:01,600 --> 00:02:03,400 Speaker 1: has any crafting ideas for what I can do with 33 00:02:03,440 --> 00:02:05,480 Speaker 1: all these coozies, please send them to me. So far, 34 00:02:05,520 --> 00:02:07,000 Speaker 1: all I have is make a costume out of it. 35 00:02:07,040 --> 00:02:09,919 Speaker 1: So I've become a giant coozy, yes, or like a 36 00:02:09,960 --> 00:02:15,639 Speaker 1: bath bath that could work. Maybe they're absorbent. Yeah, sure, 37 00:02:15,960 --> 00:02:22,280 Speaker 1: that's more or less the point of them exactly. Um. Also, 38 00:02:22,360 --> 00:02:25,840 Speaker 1: this was before we had a formalized nutrition section in 39 00:02:25,880 --> 00:02:28,720 Speaker 1: our episodes, so I wanted to say here that sours 40 00:02:29,160 --> 00:02:31,880 Speaker 1: actually tend to be lower A BV than many other styles, 41 00:02:32,080 --> 00:02:35,360 Speaker 1: which tend to be lower in calories than higher A 42 00:02:35,440 --> 00:02:38,320 Speaker 1: BV beers. So um, so they've been kind of glommed 43 00:02:38,320 --> 00:02:41,720 Speaker 1: onto by fitness centric folks who are looking for that 44 00:02:41,800 --> 00:02:47,920 Speaker 1: sort of low calorie thing. Drink responsibly, yes, yes, but 45 00:02:48,000 --> 00:02:50,560 Speaker 1: I suppose that's that's about what we have to say 46 00:02:50,800 --> 00:02:53,560 Speaker 1: when it comes to the update. Yes, and so I 47 00:02:53,600 --> 00:02:57,000 Speaker 1: suppose now we will let former Annie and Lauren take 48 00:02:57,040 --> 00:03:10,720 Speaker 1: it away. Hello, and welcome to Food Stuff. I'm Lauren 49 00:03:10,760 --> 00:03:14,160 Speaker 1: Vogelbam and I'm an Eries. And today we're talking about 50 00:03:14,240 --> 00:03:18,960 Speaker 1: sour beer. Or it could really be like a a 51 00:03:19,080 --> 00:03:22,959 Speaker 1: two parter Sour Dough Part two or the prequel. Oh, 52 00:03:23,080 --> 00:03:28,200 Speaker 1: sour Dough, the prequel. But first, right off the top. 53 00:03:28,680 --> 00:03:34,440 Speaker 1: Oh hey, drink responsibly, yes disclaimer Yeah, yeah, there you go. Okay, um, 54 00:03:34,480 --> 00:03:37,280 Speaker 1: And we will do episodes about other types of beer 55 00:03:37,480 --> 00:03:39,960 Speaker 1: in the future, but we wanted to start with sours 56 00:03:40,040 --> 00:03:45,600 Speaker 1: because because before refrigeration and pasteurization, pretty much all beer 57 00:03:45,760 --> 00:03:48,560 Speaker 1: was sour beer. A lot of things I read called 58 00:03:48,600 --> 00:03:52,680 Speaker 1: it the original beer. Um. It was yet another accidental 59 00:03:52,680 --> 00:03:55,800 Speaker 1: discovery that we Yeah, we kind of talked about it 60 00:03:55,840 --> 00:03:59,840 Speaker 1: loosely briefly in our Sour Too episode, because the just 61 00:04:00,040 --> 00:04:05,680 Speaker 1: goovery of beer is probably closely related to that of bread. Yes, yes, 62 00:04:06,600 --> 00:04:09,960 Speaker 1: but let's let's go ahead and ask the question, what 63 00:04:10,080 --> 00:04:13,240 Speaker 1: is sour beer, Lauren? What is it? Sour beers are 64 00:04:13,800 --> 00:04:16,760 Speaker 1: our beers that contain a larger than usual amount of 65 00:04:16,760 --> 00:04:22,000 Speaker 1: sour tasting stuff That makes sense, specifically of of sour 66 00:04:22,320 --> 00:04:27,960 Speaker 1: tasting or acidic compounds um which tastes sour. Yes, while 67 00:04:28,040 --> 00:04:30,159 Speaker 1: most beers have a around like a four on the 68 00:04:30,200 --> 00:04:33,320 Speaker 1: Peach scale, sours tend to dip below that, like as 69 00:04:33,360 --> 00:04:36,159 Speaker 1: low as three. And since the Pach scale is a 70 00:04:36,240 --> 00:04:38,320 Speaker 1: log arrhythmic one, that means that they are up to 71 00:04:38,800 --> 00:04:41,840 Speaker 1: sour beers are up to ten times more sour than 72 00:04:41,880 --> 00:04:44,440 Speaker 1: other beers. The Peach scale, by the way, was developed 73 00:04:44,520 --> 00:04:48,360 Speaker 1: during the study of beer. Thing. I didn't know. That's great, 74 00:04:48,440 --> 00:04:51,919 Speaker 1: of course it was. Yeah. The sourness in sour beers 75 00:04:51,920 --> 00:04:55,640 Speaker 1: achieved with a combination of particular yeasts and bacteria that 76 00:04:55,800 --> 00:04:59,680 Speaker 1: produce a number of unique flavor compounds as the beer 77 00:05:00,080 --> 00:05:03,240 Speaker 1: for bents and yes, friends, this means that this is 78 00:05:03,279 --> 00:05:08,599 Speaker 1: another episode about bacteria poop. We got to talk about 79 00:05:08,600 --> 00:05:11,920 Speaker 1: this all the time. Fermentation isn't so much more stuff 80 00:05:12,360 --> 00:05:14,880 Speaker 1: than I realized. I really can't wait to do our 81 00:05:14,920 --> 00:05:18,119 Speaker 1: pickle episode. It's going to be great. Okay, So beer 82 00:05:18,360 --> 00:05:21,160 Speaker 1: basics one on one, all right? Yeah. To make beer, 83 00:05:21,320 --> 00:05:25,560 Speaker 1: you heat grains and water in a mixture called wort worked, 84 00:05:26,200 --> 00:05:28,400 Speaker 1: and then you let the wort ferment um. That is, 85 00:05:28,480 --> 00:05:31,640 Speaker 1: you either add yeast to induce fermentation, or you let 86 00:05:31,800 --> 00:05:35,360 Speaker 1: wild yeast get in and go to town. The yeasts 87 00:05:35,400 --> 00:05:37,240 Speaker 1: eat some of the sugars in the grains, and they 88 00:05:37,279 --> 00:05:41,760 Speaker 1: excrete three kind of categories of stuff, alcohol, carbon dioxide, 89 00:05:41,800 --> 00:05:45,680 Speaker 1: which provides the bubbles and other compounds that flavor the brew. 90 00:05:46,960 --> 00:05:49,440 Speaker 1: The yeasts that are active in making most beers are 91 00:05:49,480 --> 00:05:53,080 Speaker 1: of the saccharum mices genus, which which means sugar fungus. 92 00:05:53,160 --> 00:05:56,359 Speaker 1: By the way, sugar sugar fungus sounds so much less 93 00:05:56,480 --> 00:06:00,280 Speaker 1: sexy or equally sexy saccharam mices. I don't know anyway. Um. 94 00:06:00,480 --> 00:06:03,320 Speaker 1: These these critters do float around in the air, but 95 00:06:03,480 --> 00:06:06,960 Speaker 1: it's most expedient to add them into a beer yourself, 96 00:06:07,400 --> 00:06:10,520 Speaker 1: either from a fresh new culture or from the bomb 97 00:06:10,960 --> 00:06:14,040 Speaker 1: of a previous batch of beer. Barmb. You might remember 98 00:06:14,240 --> 00:06:17,279 Speaker 1: from our Saturday episode is that foam that develops on 99 00:06:17,320 --> 00:06:20,560 Speaker 1: the top of fermenting liquid. It's also the root of 100 00:06:20,560 --> 00:06:24,440 Speaker 1: the word barbie, meaning like foolish or ridiculous. And I 101 00:06:24,520 --> 00:06:28,080 Speaker 1: cannot believe that I didn't put that together in our 102 00:06:28,120 --> 00:06:32,400 Speaker 1: Suraday episode. I didn't either, Barby. It's such a great word. 103 00:06:32,800 --> 00:06:35,000 Speaker 1: I know. I've been trying to use that word more 104 00:06:35,040 --> 00:06:38,800 Speaker 1: often now. Now I can have an annoying fact to 105 00:06:38,880 --> 00:06:40,920 Speaker 1: throw in with it as well. Oh yeah, it's all 106 00:06:40,960 --> 00:06:44,920 Speaker 1: on now. But so to make sour beer, you also 107 00:06:44,960 --> 00:06:48,320 Speaker 1: want to involve some yeasts from the genus Britanna mices 108 00:06:48,360 --> 00:06:52,679 Speaker 1: often called Brett for short, either replacing or in addition 109 00:06:52,720 --> 00:06:58,080 Speaker 1: to Sacchara mices. Taxonomically speaking, Bretts are from the same 110 00:06:58,240 --> 00:07:01,719 Speaker 1: order as Sacara mices, but from a different family that 111 00:07:01,760 --> 00:07:05,640 Speaker 1: their original habitat is the skins of fruits. Brett yeasts 112 00:07:05,720 --> 00:07:10,040 Speaker 1: eat sugar um, including long chain, more complex sugars that 113 00:07:10,120 --> 00:07:15,119 Speaker 1: Sacara mices do not, and they excrete acetic acid, which 114 00:07:15,200 --> 00:07:17,680 Speaker 1: is the fancy name for vinegar, plus some other compounds 115 00:07:17,680 --> 00:07:22,560 Speaker 1: that add flavors. They're also more enthusiastic than Sacaro mices, 116 00:07:22,680 --> 00:07:25,760 Speaker 1: and so therefore brewers of wine and beer actually have 117 00:07:25,840 --> 00:07:28,600 Speaker 1: a hard time keeping them out. Um, you know that 118 00:07:28,640 --> 00:07:31,680 Speaker 1: they can tolerate a morri cetic environment. They can enter 119 00:07:31,720 --> 00:07:35,400 Speaker 1: the process therefore and and thrive during primary fermentation, during 120 00:07:35,440 --> 00:07:39,400 Speaker 1: secondary fermentation in barrels, or even during bottling. Brett is 121 00:07:39,440 --> 00:07:43,040 Speaker 1: sometimes called dakara in the wine world. Um, and it 122 00:07:43,160 --> 00:07:45,760 Speaker 1: is not people. They are not a fan of it. No. 123 00:07:46,080 --> 00:07:50,800 Speaker 1: And it's also sometimes called the beer ruiner. And it 124 00:07:50,880 --> 00:07:56,440 Speaker 1: has like you can have a barnyard flavor component. Yeah, yeah, 125 00:07:56,560 --> 00:07:59,400 Speaker 1: one of the one of the flavor components and adds 126 00:07:59,400 --> 00:08:01,760 Speaker 1: in there is free whently referred to as like yeah 127 00:08:01,840 --> 00:08:05,080 Speaker 1: like barnyard or like wet dog. Yeah. And I have 128 00:08:05,120 --> 00:08:11,160 Speaker 1: a friend named Brett, who I almost positive is not listening, 129 00:08:11,560 --> 00:08:13,960 Speaker 1: but if he is, I got such a huge kick 130 00:08:14,120 --> 00:08:16,520 Speaker 1: out of like all sentences that had Brett in there 131 00:08:16,560 --> 00:08:20,440 Speaker 1: about how always coming in and ruining everything. It was funny. 132 00:08:20,600 --> 00:08:24,760 Speaker 1: Oh that's amazing, hybrid Hi Hybrett, sorry about it? Yeah, 133 00:08:25,240 --> 00:08:30,360 Speaker 1: um uh. Sour beers also usually involve our old friends 134 00:08:30,560 --> 00:08:35,160 Speaker 1: lactic acid bacteria um, most often of the species Pediococcus 135 00:08:35,280 --> 00:08:39,640 Speaker 1: and Lactobacillus. Sours frequently also employ a genus of acetic 136 00:08:39,679 --> 00:08:45,199 Speaker 1: acid bacteria called aceto bacter which like brett yeasts, uh 137 00:08:45,400 --> 00:08:50,360 Speaker 1: excrete acetic acid. M. Some beers, by the way, that 138 00:08:50,400 --> 00:08:53,520 Speaker 1: are more sour than usual get that way with the 139 00:08:53,559 --> 00:08:56,800 Speaker 1: addition of non living ingredients like a like passion fruit 140 00:08:56,920 --> 00:09:01,160 Speaker 1: or something like that. I like the term non living ingredients. 141 00:09:02,160 --> 00:09:07,320 Speaker 1: That's fantastic. Yes, sour beer is a pretty large umbrella. 142 00:09:07,840 --> 00:09:10,240 Speaker 1: It includes a lot of stuff. One way I saw 143 00:09:10,400 --> 00:09:14,959 Speaker 1: it categorized in the beer business is um, you've got 144 00:09:15,000 --> 00:09:17,880 Speaker 1: long term sour beers, and these are beers that are 145 00:09:17,920 --> 00:09:21,520 Speaker 1: fermented with a mix of specific bacteria and east and 146 00:09:21,520 --> 00:09:25,240 Speaker 1: then aged, usually in a barrel for a specific amount 147 00:09:25,240 --> 00:09:27,360 Speaker 1: of time at least six months, but could be up 148 00:09:27,360 --> 00:09:30,240 Speaker 1: to two years, could be longer than that, blended and 149 00:09:30,240 --> 00:09:33,600 Speaker 1: then typically allowed to referment in the bottle to achieve 150 00:09:33,800 --> 00:09:36,960 Speaker 1: the desired level of carbonation. That's kind of the fancy 151 00:09:37,000 --> 00:09:40,040 Speaker 1: way of doing it. That's like the real way with 152 00:09:40,120 --> 00:09:43,760 Speaker 1: pretty heavy scare quotes around that. Yes, also uh, it 153 00:09:43,840 --> 00:09:48,720 Speaker 1: produces a more complex flavor beer, is what I read. 154 00:09:49,280 --> 00:09:52,120 Speaker 1: It's pretty close to the to the metal champagoa actually, 155 00:09:52,240 --> 00:09:55,240 Speaker 1: So that's why that's why those those those types of 156 00:09:55,240 --> 00:09:58,920 Speaker 1: beers tend to be more expensive as opposed to short 157 00:09:59,040 --> 00:10:02,520 Speaker 1: term sour beers, which are kettle soured. And you do 158 00:10:02,559 --> 00:10:05,480 Speaker 1: this by adding a lacto in the kettle to sour 159 00:10:05,520 --> 00:10:08,200 Speaker 1: of the beer in a matter of days before the beer, 160 00:10:08,280 --> 00:10:11,480 Speaker 1: lacto is boiled off and then fermented with brewers yeast. Yeah, 161 00:10:11,800 --> 00:10:15,400 Speaker 1: lacto being those those lacto lactic acid bacteria. Yeah, but 162 00:10:15,440 --> 00:10:19,120 Speaker 1: we're friends, So I like to call it bacto UM. 163 00:10:19,160 --> 00:10:24,720 Speaker 1: And this I saw frequently described as a one dimensional beer. 164 00:10:25,600 --> 00:10:29,640 Speaker 1: So these are, you know, people who beers their business 165 00:10:29,720 --> 00:10:32,360 Speaker 1: and tasting beers their business. So I'm sure that i'd 166 00:10:32,400 --> 00:10:36,360 Speaker 1: probably I could tell, but I wouldn't be too too 167 00:10:37,400 --> 00:10:40,200 Speaker 1: much about it, because it's a beer and it's delicious. Yes, yeah, 168 00:10:40,280 --> 00:10:44,280 Speaker 1: pretty much. Um. And sour beers have undergone a lot, 169 00:10:44,720 --> 00:10:48,360 Speaker 1: a lot of growth lately, if you haven't noticed. Yes, 170 00:10:48,880 --> 00:10:51,480 Speaker 1: in two thousand and two they made up only fifteen 171 00:10:51,520 --> 00:10:55,880 Speaker 1: in trees at the Great American Beer Festival, but that 172 00:10:55,960 --> 00:11:00,840 Speaker 1: number was one nineteen in trees. Yeah, And some yours 173 00:11:00,960 --> 00:11:03,880 Speaker 1: think that the term itself sour beer has been a 174 00:11:03,920 --> 00:11:06,760 Speaker 1: part of the problem when it comes to convincing folks 175 00:11:06,800 --> 00:11:10,600 Speaker 1: to try the product, because sour beer has traditionally meant 176 00:11:10,640 --> 00:11:14,160 Speaker 1: beer that's off or rotten, and it requires a leap 177 00:11:14,200 --> 00:11:16,480 Speaker 1: of faith for you to try it. Oh yeah, I 178 00:11:16,720 --> 00:11:20,040 Speaker 1: have a friend who refused to try sour cream until 179 00:11:20,559 --> 00:11:23,960 Speaker 1: until adulthood for this reason. Um, and if you're if 180 00:11:23,960 --> 00:11:26,280 Speaker 1: you're listening, Darryl, I, I'm glad that you've seen the light. 181 00:11:26,520 --> 00:11:28,280 Speaker 1: We had a lot of friends we got messages for 182 00:11:28,400 --> 00:11:32,160 Speaker 1: in this episode. I had. I thought at least that 183 00:11:32,200 --> 00:11:34,439 Speaker 1: I had my first sour beer less than a year 184 00:11:34,480 --> 00:11:38,600 Speaker 1: ago one of my favorite UM bars, and the bartender 185 00:11:38,679 --> 00:11:41,920 Speaker 1: described it as a vegetable beer, and I immediately said, well, 186 00:11:42,040 --> 00:11:45,160 Speaker 1: that sounds clear, but I've got to try it and 187 00:11:45,480 --> 00:11:47,480 Speaker 1: give me some of that horrible sounding thing. I've got 188 00:11:47,520 --> 00:11:50,080 Speaker 1: to try this vegetable beer. And I tried it. I 189 00:11:50,080 --> 00:11:52,600 Speaker 1: didn't like it because I was expecting beer and it 190 00:11:52,720 --> 00:11:55,920 Speaker 1: was like, not what I think of puckery. Yeah, it 191 00:11:55,960 --> 00:11:58,040 Speaker 1: was very puckery. It's actually one of my favorites now 192 00:11:58,040 --> 00:12:00,040 Speaker 1: though I kept drinking it because I'm a straight and 193 00:12:00,040 --> 00:12:03,080 Speaker 1: I'm not gonna throw anything away, and uh, it grew 194 00:12:03,080 --> 00:12:06,560 Speaker 1: on me. And yeah, it's at Atlanta by Orpheus. Oh yeah, 195 00:12:06,600 --> 00:12:10,960 Speaker 1: that's an excellent one. But doing the research for this episode, 196 00:12:10,960 --> 00:12:13,240 Speaker 1: I realized I've had a lot of sour beers. I 197 00:12:13,320 --> 00:12:16,160 Speaker 1: just didn't That's not how I thought of them. And 198 00:12:16,160 --> 00:12:19,560 Speaker 1: we will talk about that more later. But before we 199 00:12:19,600 --> 00:12:21,480 Speaker 1: get to that, let's take a quick break for a 200 00:12:21,480 --> 00:12:34,360 Speaker 1: word from our sponsor, and we're back. Thank you sponsor. 201 00:12:35,280 --> 00:12:38,880 Speaker 1: So let's go to the way back, the way back, 202 00:12:38,960 --> 00:12:42,200 Speaker 1: the way way back. Like humans don't have wheels yet, 203 00:12:43,000 --> 00:12:45,400 Speaker 1: but they have figured out that if you let grains 204 00:12:45,440 --> 00:12:48,400 Speaker 1: plus water like hang out for a while, the result 205 00:12:48,480 --> 00:12:51,520 Speaker 1: is maybe tasty and definitely will make you feel away. 206 00:12:53,280 --> 00:12:56,680 Speaker 1: It's similar, like we said at the beginning to sour dough. 207 00:12:57,040 --> 00:12:59,839 Speaker 1: Brewers would wait and hope for a while back to 208 00:12:59,840 --> 00:13:02,400 Speaker 1: here and yeast to work their magic. Uh. And they 209 00:13:02,400 --> 00:13:05,439 Speaker 1: didn't really know that's what they were waiting or hoping for. No, 210 00:13:06,080 --> 00:13:10,080 Speaker 1: but they knew that if the spars exactly um And 211 00:13:10,120 --> 00:13:13,240 Speaker 1: while they didn't control the brewing process in this way, 212 00:13:13,280 --> 00:13:16,640 Speaker 1: they did they could distinguish between a good sour or 213 00:13:16,720 --> 00:13:20,120 Speaker 1: a bad sour or rotten sour. And they probably knew 214 00:13:20,160 --> 00:13:22,280 Speaker 1: that there was a difference in flavor based on the 215 00:13:22,360 --> 00:13:26,200 Speaker 1: season that this thing happened to this magical thing happened. Yes, 216 00:13:26,960 --> 00:13:31,080 Speaker 1: some historians theorized that beer and they love humans have 217 00:13:31,240 --> 00:13:34,120 Speaker 1: for it was the impetus for us to start doing 218 00:13:34,800 --> 00:13:39,200 Speaker 1: agriculture at all. Oh yeah, which, if true, means beer 219 00:13:39,200 --> 00:13:42,920 Speaker 1: has been around for like ten thousand years. Were you 220 00:13:42,920 --> 00:13:46,559 Speaker 1: actually got a listener mail about this, so I'm glad, 221 00:13:46,720 --> 00:13:49,240 Speaker 1: I'm glad we're going to discuss it. The theory goes that, 222 00:13:49,440 --> 00:13:52,920 Speaker 1: based on the discovery of piles of animal bones and 223 00:13:53,120 --> 00:13:57,400 Speaker 1: large stone barrels that may have been used to brew 224 00:13:57,559 --> 00:14:03,840 Speaker 1: like a grass beer at true, for some reason, I'm magic, 225 00:14:03,960 --> 00:14:08,960 Speaker 1: just like handfuls of green grass. That's totally inaccurate. You're right. Um, 226 00:14:09,360 --> 00:14:12,400 Speaker 1: they found these things at eleven thousand plus year old 227 00:14:12,520 --> 00:14:16,040 Speaker 1: temple ruins in southern Turkey. Um, and they think the 228 00:14:16,120 --> 00:14:18,920 Speaker 1: humans may have settled down there to build a temple 229 00:14:19,320 --> 00:14:22,520 Speaker 1: to worship more. And we all know the best way 230 00:14:22,520 --> 00:14:24,720 Speaker 1: to get people to help you out when you're moving 231 00:14:24,800 --> 00:14:31,840 Speaker 1: or building a temple is with food and beer bribe, right, Yeah, clearly. Yeah, 232 00:14:32,360 --> 00:14:36,720 Speaker 1: so from there you need to domesticate grains, not for bread, 233 00:14:37,200 --> 00:14:40,880 Speaker 1: but for all your barberry beer. Yes, So, according to 234 00:14:40,920 --> 00:14:44,360 Speaker 1: this theory, beer cane before bread, or at least in 235 00:14:44,360 --> 00:14:49,520 Speaker 1: this particular instance. But it is just theory. Yeah. Interesting, 236 00:14:49,520 --> 00:14:53,080 Speaker 1: it's pre written history by long shots. Yeah oh yeah. 237 00:14:53,160 --> 00:14:54,640 Speaker 1: And the bones, by the way, they could tell, were 238 00:14:54,680 --> 00:14:59,840 Speaker 1: like barbecued, so it's like barbecue and beer. Oh man, Actually, 239 00:15:00,240 --> 00:15:05,040 Speaker 1: help somebody move right now. Yep, there's a side. The 240 00:15:05,080 --> 00:15:08,080 Speaker 1: oldest written record of beer comes to us in the 241 00:15:08,440 --> 00:15:13,480 Speaker 1: six thousand year old Hymn of Ninkasi, and it goes 242 00:15:13,840 --> 00:15:17,120 Speaker 1: as follows, Ninkasi, you are the one who pours out 243 00:15:17,160 --> 00:15:19,920 Speaker 1: the filtered beer of the collector vet. It is like 244 00:15:19,960 --> 00:15:26,280 Speaker 1: the on rush of Tigris and euphrates. Wow, yep, that's beautiful. 245 00:15:27,480 --> 00:15:31,440 Speaker 1: Evidence found at a Mesopotamian trading outpost and present day 246 00:15:31,440 --> 00:15:35,000 Speaker 1: Iran indicates barley was being fermented there by three thousand 247 00:15:35,240 --> 00:15:39,240 Speaker 1: five b C. The Sumerians were making beer around that 248 00:15:39,280 --> 00:15:42,560 Speaker 1: time too, and a little south of Egypt and ancient 249 00:15:42,840 --> 00:15:48,000 Speaker 1: Nubian culture was fermenting an ale like beverage called bousa. Yes, 250 00:15:48,960 --> 00:15:53,560 Speaker 1: ancient Sumerian text mentioned eight barley beers, eight immer beers, 251 00:15:53,600 --> 00:15:56,320 Speaker 1: which is a type of wheat, and three mixed beers. 252 00:15:57,400 --> 00:16:00,560 Speaker 1: And they described the experience of drinking beer and written 253 00:16:00,600 --> 00:16:06,840 Speaker 1: documents as exhilarated, wonderful, and blissful sounds. About right. Yeah, yeah, 254 00:16:07,000 --> 00:16:10,160 Speaker 1: drink responsibly. Um. But by the way, this was about 255 00:16:10,160 --> 00:16:13,280 Speaker 1: the time that humans invented wheels for pottery, and then 256 00:16:13,320 --> 00:16:16,360 Speaker 1: for wheeled vehicles of a few hundred years later. Um, 257 00:16:16,400 --> 00:16:20,560 Speaker 1: the first wheeled chariot probably happened around thirty two BC. 258 00:16:21,000 --> 00:16:24,280 Speaker 1: So humans had beer four thousands of years before anyone 259 00:16:24,320 --> 00:16:29,720 Speaker 1: had to worry about designated drivers. Well, you know, that's 260 00:16:29,840 --> 00:16:32,560 Speaker 1: that's very so interesting. I guess that makes sense because 261 00:16:33,080 --> 00:16:36,240 Speaker 1: food is more important than moving stuff at a certain point. Yeah. 262 00:16:37,160 --> 00:16:40,960 Speaker 1: Still kind of kind of strange, I think though. Yeah. 263 00:16:41,320 --> 00:16:44,840 Speaker 1: The ancient Babylonians had records of twenty types of bruise 264 00:16:44,920 --> 00:16:48,360 Speaker 1: by two thousand BC, and each citizen got a daily 265 00:16:48,440 --> 00:16:53,200 Speaker 1: beer rashtion in an amount fitting to their social status. Yeah, 266 00:16:53,360 --> 00:16:57,040 Speaker 1: you could even be paid for working beer. The ancient 267 00:16:57,040 --> 00:16:59,800 Speaker 1: Egyptians had records of five types of beer and had 268 00:16:59,800 --> 00:17:02,600 Speaker 1: a five thousand year old saying that went, may you 269 00:17:02,640 --> 00:17:05,359 Speaker 1: have bread that doesn't go stale and beer that doesn't 270 00:17:05,359 --> 00:17:08,960 Speaker 1: go sour, which they think, in this case meant rotten, 271 00:17:09,960 --> 00:17:13,520 Speaker 1: because all beer would have been so at the time. Yeah. 272 00:17:14,600 --> 00:17:17,920 Speaker 1: At the time, By the way, beer brewing was done 273 00:17:17,960 --> 00:17:22,520 Speaker 1: almost entirely by women. M HM. They also had over 274 00:17:22,680 --> 00:17:27,560 Speaker 1: one hundred medicinal prescriptions for beer. Again in a case 275 00:17:27,560 --> 00:17:29,680 Speaker 1: of the like, they're like, we like this stuff, so 276 00:17:29,960 --> 00:17:32,880 Speaker 1: let's find ways to make this work, right. Yeah, makes 277 00:17:32,960 --> 00:17:39,800 Speaker 1: you kind of careless, that's true. Um. The ancient Greeks 278 00:17:39,800 --> 00:17:43,040 Speaker 1: and Romans, though they thought that beer was a barbarian drink. 279 00:17:43,119 --> 00:17:47,439 Speaker 1: They had so many great opinions. They really they really did. Um. 280 00:17:47,560 --> 00:17:51,480 Speaker 1: They were much more partial to wine. Surprise, Um, there 281 00:17:51,520 --> 00:17:54,640 Speaker 1: are a record circuit five of beer being brewed by 282 00:17:54,720 --> 00:17:57,400 Speaker 1: Germanic groups, but they were kind of looked down upon. 283 00:17:58,280 --> 00:18:02,520 Speaker 1: And here's a quote from historian Tacitus to drink the 284 00:18:02,560 --> 00:18:06,679 Speaker 1: two tons have a horrible brew fermented from barley or wheat, 285 00:18:07,000 --> 00:18:10,160 Speaker 1: a brew which has only a very far removed similarity 286 00:18:10,200 --> 00:18:17,360 Speaker 1: to wine. And horrible brew. Yeah, brewers at the time 287 00:18:17,359 --> 00:18:20,840 Speaker 1: would add things like honey to enhance like the flavor 288 00:18:20,960 --> 00:18:24,440 Speaker 1: and smell. A lot of the earliest beers were made 289 00:18:24,480 --> 00:18:26,720 Speaker 1: with grains that still had to husk on them. So 290 00:18:26,960 --> 00:18:30,159 Speaker 1: a lot of the ancient carvings to pick people drinking 291 00:18:30,160 --> 00:18:35,919 Speaker 1: beers out of straws like literal straws, and they're very long. 292 00:18:37,000 --> 00:18:41,240 Speaker 1: I found the carvings interesting, very long straws. If we 293 00:18:41,280 --> 00:18:43,719 Speaker 1: skip ahead to Europe in the Middle Ages, the Catholic 294 00:18:43,800 --> 00:18:46,719 Speaker 1: Church got involved in beer brewing, mostly to make money. 295 00:18:47,080 --> 00:18:50,119 Speaker 1: Many Christians viewed beer as a gift from God until 296 00:18:50,560 --> 00:18:54,280 Speaker 1: the nineteenth century brought with it concerns of alcoholism. The 297 00:18:54,280 --> 00:18:57,439 Speaker 1: whole temperance movement we've talked about before. We have it 298 00:18:57,560 --> 00:18:59,520 Speaker 1: was also seen as less of a risk and drinking 299 00:18:59,520 --> 00:19:04,200 Speaker 1: water because water had all the bacteria. Yeah, you didn't know. 300 00:19:04,480 --> 00:19:06,640 Speaker 1: It makes makes sense. A lot of bacteria can't live 301 00:19:06,760 --> 00:19:12,840 Speaker 1: in a environment that's as acidic or alcoholic as as beer. Yeah, 302 00:19:13,080 --> 00:19:18,240 Speaker 1: makes sense. Early North American settlers, um, women were the 303 00:19:18,240 --> 00:19:23,600 Speaker 1: family bereers in this case of beer, using things like pumpkins, artichokes, 304 00:19:23,600 --> 00:19:26,840 Speaker 1: and corn. Pumpkin beer goes way back. I know, we'll 305 00:19:26,880 --> 00:19:29,320 Speaker 1: have to do an episode, okay, okay, at different time. Yeah. Uh. 306 00:19:29,400 --> 00:19:32,760 Speaker 1: And it was such a staple that bride ale was 307 00:19:32,800 --> 00:19:36,600 Speaker 1: sold during weddings with all proceeds benefiting the bride, and 308 00:19:36,880 --> 00:19:41,520 Speaker 1: during and after giving birth, women drink groaning beer. That's 309 00:19:41,520 --> 00:19:46,200 Speaker 1: what it was called. Yeah, that's not my favorite terming. 310 00:19:46,480 --> 00:19:51,760 Speaker 1: Groaning beer. That sounds like a haunted beer product. I 311 00:19:51,800 --> 00:19:54,280 Speaker 1: don't know, and or something that you drink during Festivus, 312 00:19:54,320 --> 00:20:00,280 Speaker 1: like during the airing of greevances. Yeah, that would befitting. Yes. Yes. 313 00:20:01,720 --> 00:20:04,439 Speaker 1: In Germany as early as the ninth century, hops were 314 00:20:04,440 --> 00:20:07,560 Speaker 1: added to beer, and this practice slowly spread over the 315 00:20:07,560 --> 00:20:11,960 Speaker 1: next couple of centuries. From there, brewers came up with 316 00:20:12,040 --> 00:20:16,120 Speaker 1: some brewing guidelines and started mass producing beer as opposed 317 00:20:16,119 --> 00:20:19,199 Speaker 1: to the then standard of just making your own um 318 00:20:19,200 --> 00:20:22,200 Speaker 1: and the guidelines were adopted across Europe and by fifteen 319 00:20:22,280 --> 00:20:27,359 Speaker 1: sixteen is generally agreed upon date. Uh Germany enacted the 320 00:20:27,600 --> 00:20:31,680 Speaker 1: Beer Purity Law, which was meant to reassure the medieval 321 00:20:31,800 --> 00:20:34,400 Speaker 1: beer drinker that all that was in his or her 322 00:20:34,480 --> 00:20:38,000 Speaker 1: beer was hops, malted barley and wheat east and water. 323 00:20:38,680 --> 00:20:43,040 Speaker 1: So that's that's pretty far back. Yeah, I have these guidelines. Well, 324 00:20:43,040 --> 00:20:44,560 Speaker 1: I mean, you know, people have been working on it 325 00:20:44,600 --> 00:20:46,960 Speaker 1: for what like nine thousand years at that point. I 326 00:20:46,960 --> 00:20:48,879 Speaker 1: guess they did have a long time to think about it. 327 00:20:50,160 --> 00:20:54,159 Speaker 1: If we hop over to medieval Belgium, where many of 328 00:20:54,160 --> 00:20:57,600 Speaker 1: the sour beer styles we enjoyed today were perfected, Belgian 329 00:20:57,600 --> 00:21:01,479 Speaker 1: brewers would fill these huge troughs called cool ships by 330 00:21:01,520 --> 00:21:06,800 Speaker 1: the way, wool ships. That's awesome with wart, the unfermented 331 00:21:06,880 --> 00:21:10,600 Speaker 1: liquid that you that will be beer, uh, that you 332 00:21:10,600 --> 00:21:13,320 Speaker 1: get from mashing the malt you got from barley. Right, 333 00:21:13,840 --> 00:21:16,440 Speaker 1: we mentioned that earlier. Um, and you always pulling them 334 00:21:16,480 --> 00:21:20,359 Speaker 1: up into the highbrary ceilings where they kept the windows 335 00:21:20,440 --> 00:21:24,040 Speaker 1: open so that these wild use in bacteria could flow 336 00:21:24,119 --> 00:21:27,040 Speaker 1: it on in. And and yeah, get get all up 337 00:21:27,040 --> 00:21:30,520 Speaker 1: in the wart, hanging out in the cool ships. Yes, 338 00:21:31,240 --> 00:21:34,560 Speaker 1: it sounds like a very fun process. Around this time, 339 00:21:34,600 --> 00:21:37,120 Speaker 1: some of the styles of Sara beers started becoming more defined. 340 00:21:37,119 --> 00:21:38,719 Speaker 1: And here a few examples. But don't be mad if 341 00:21:38,720 --> 00:21:41,600 Speaker 1: don't mention your favorite. There are a ton of them. Yes. Um. 342 00:21:41,680 --> 00:21:45,879 Speaker 1: The trough plus pulley plus window brewing method resulted in Olympic, 343 00:21:46,680 --> 00:21:49,720 Speaker 1: which I also called a true lambic. And I've had 344 00:21:49,880 --> 00:21:52,440 Speaker 1: a lot of these before I had my first what 345 00:21:52,600 --> 00:21:55,280 Speaker 1: I thought sour beer in Atlanta about a year ago. 346 00:21:55,400 --> 00:21:59,960 Speaker 1: So I have been drinking surer beer for a bit longer. 347 00:22:00,040 --> 00:22:03,560 Speaker 1: For for for a longer time than that. Yeah, you could, 348 00:22:03,760 --> 00:22:06,840 Speaker 1: if you want, You can blend fruit into it or 349 00:22:06,840 --> 00:22:11,919 Speaker 1: not or not. Yep. After the wild bacteria yeast exposure occurs, 350 00:22:12,600 --> 00:22:15,280 Speaker 1: the beer is barrel aged for about six months to 351 00:22:15,359 --> 00:22:19,360 Speaker 1: a year, and this is the oldest beer style in Belgium. 352 00:22:20,160 --> 00:22:23,600 Speaker 1: Then they usually age it in the wooden barrels because 353 00:22:23,840 --> 00:22:26,760 Speaker 1: the breathable porous would kind of acted as a breeding 354 00:22:26,760 --> 00:22:29,639 Speaker 1: ground for all kinds of sour and funkifying bacteria, and 355 00:22:29,640 --> 00:22:33,159 Speaker 1: it also helped to flavor. Yeah, some of the oldest 356 00:22:33,160 --> 00:22:37,080 Speaker 1: breweries in Belgium famously refused to dust or even like 357 00:22:37,160 --> 00:22:40,520 Speaker 1: remove cobwebs from their barrel rooms to avoid disturbing the 358 00:22:40,640 --> 00:22:43,320 Speaker 1: natural colonies of micro organisms that are hanging out there. 359 00:22:43,640 --> 00:22:45,920 Speaker 1: That's kind of beautiful. It's like you've got your own 360 00:22:45,960 --> 00:22:50,440 Speaker 1: little tiny city you can't see. Yes, I know making here. 361 00:22:51,280 --> 00:22:54,240 Speaker 1: Just dude, just doing the stuff. Um, pooping a lot 362 00:22:54,480 --> 00:22:57,960 Speaker 1: delicious flavors. Um. I'm pretty sure a true Limbic is 363 00:22:57,960 --> 00:23:01,239 Speaker 1: a single vintage, but sometimes older and younger vintages are 364 00:23:01,240 --> 00:23:04,520 Speaker 1: blended together to create another style of sour that's called 365 00:23:04,520 --> 00:23:07,480 Speaker 1: a gaze. And I think I'm saying that right. Um. 366 00:23:07,520 --> 00:23:10,760 Speaker 1: These go through a secondary fermentation after they're bottled, leading 367 00:23:10,760 --> 00:23:13,440 Speaker 1: to a kind of Champagney mouth feel and a more 368 00:23:13,520 --> 00:23:20,320 Speaker 1: balanced acidity. Another style is creek Creek creek that is 369 00:23:20,560 --> 00:23:24,800 Speaker 1: soured with tart barillo cherries, that's good. Yeah, before hops 370 00:23:24,800 --> 00:23:27,560 Speaker 1: were discovered and almost universally agreed upon as the thing 371 00:23:27,640 --> 00:23:31,360 Speaker 1: to use, as put down by the Germans in their 372 00:23:31,440 --> 00:23:35,960 Speaker 1: beer purity law that you you used fruit are herbs 373 00:23:36,000 --> 00:23:39,760 Speaker 1: for flavoring and bittering. Yeah. Yeah. When I was in Belgium, 374 00:23:39,840 --> 00:23:43,520 Speaker 1: which is when most I tried most things, I enjoyed 375 00:23:43,520 --> 00:23:45,320 Speaker 1: many a creek and I think they made it. There 376 00:23:45,359 --> 00:23:49,000 Speaker 1: was like a university there where the students made sold 377 00:23:49,080 --> 00:23:53,920 Speaker 1: beer help pay for their school. That's so cool. It 378 00:23:54,080 --> 00:23:56,560 Speaker 1: was cool. I think it was a creek in in 379 00:23:56,640 --> 00:23:58,600 Speaker 1: creek and other fruit lambics by the way that the 380 00:23:58,600 --> 00:24:01,040 Speaker 1: fruit is added during the bear all aging process and 381 00:24:01,080 --> 00:24:06,040 Speaker 1: it sets off a secondary fermentation man champagne. All all 382 00:24:06,040 --> 00:24:11,359 Speaker 1: these throwbacks in this episode. There's West Flanders Sour red Ale, 383 00:24:11,800 --> 00:24:14,919 Speaker 1: where the acidification of beers was seen as something like 384 00:24:14,960 --> 00:24:19,600 Speaker 1: a conservation method. Yeah, the low pH keeping the not 385 00:24:19,680 --> 00:24:23,639 Speaker 1: so good bacteria from propagating. Older morricidic beer was mixed 386 00:24:23,680 --> 00:24:26,000 Speaker 1: in with the newer batches to keep that bad stuff out. 387 00:24:27,480 --> 00:24:29,960 Speaker 1: And then we got to talk about the goza, not 388 00:24:30,080 --> 00:24:33,199 Speaker 1: to be confused with the other things. That sounds a 389 00:24:33,200 --> 00:24:35,560 Speaker 1: lot like goza, yes, but has more use involved in 390 00:24:35,600 --> 00:24:40,400 Speaker 1: the spelling exactly. Records suggest that in mere By, Germany, 391 00:24:40,440 --> 00:24:43,200 Speaker 1: because we're moving away from Beltim into Germany. The Sara 392 00:24:43,280 --> 00:24:46,560 Speaker 1: style beer called Goza was a local favorite in Leipzig, 393 00:24:46,680 --> 00:24:50,560 Speaker 1: which is a town one miles east of its hometown 394 00:24:50,640 --> 00:24:55,159 Speaker 1: of Gosler by the eighteenth century. Gozes are known for 395 00:24:55,200 --> 00:24:59,000 Speaker 1: their salty quality, along with the sarnus which you get 396 00:24:59,480 --> 00:25:03,800 Speaker 1: with the dish and of salts, what and coriander to 397 00:25:03,840 --> 00:25:08,520 Speaker 1: the malt before fermentation goes as they undergo two fermentations 398 00:25:08,560 --> 00:25:10,919 Speaker 1: as well, the first and the wooden barrels and second 399 00:25:11,040 --> 00:25:13,560 Speaker 1: in the bottle where a stopper is created out of 400 00:25:13,560 --> 00:25:18,240 Speaker 1: the dead yeast earlies. I know this one experienced a 401 00:25:18,359 --> 00:25:21,840 Speaker 1: super super high and then is super low in terms 402 00:25:21,840 --> 00:25:27,439 Speaker 1: of popularity. In nine hundred there were eighty Ghostshenka. I 403 00:25:27,440 --> 00:25:30,879 Speaker 1: don't know. I think so um or licensed goes of 404 00:25:30,960 --> 00:25:34,320 Speaker 1: taverns in Germany. But after World War Two the last 405 00:25:34,320 --> 00:25:38,760 Speaker 1: remaining goes of factory was closed. Elipsig Brewery revived the 406 00:25:38,760 --> 00:25:41,359 Speaker 1: Goza in six but when the owner of the brewery 407 00:25:41,480 --> 00:25:44,960 Speaker 1: died in nineteen sixty nine, the goes and went with him. 408 00:25:45,160 --> 00:25:49,679 Speaker 1: It wasn't until the nineteen eighties, the reopening of a 409 00:25:49,880 --> 00:25:54,160 Speaker 1: ghost in Schenka started repopularizing the style, and it's currently 410 00:25:54,280 --> 00:26:00,480 Speaker 1: making a major comebout. Google trends data from eleven to 411 00:26:00,880 --> 00:26:04,879 Speaker 1: shows that searches for gozas have outpaced that of sour beers, 412 00:26:05,000 --> 00:26:07,720 Speaker 1: especially in the South where the weather is more inviting 413 00:26:07,760 --> 00:26:11,200 Speaker 1: to the start salty beverage. But it's it's like trending 414 00:26:11,200 --> 00:26:14,560 Speaker 1: and it's super what was going up. But it is 415 00:26:14,560 --> 00:26:17,360 Speaker 1: definitely a personal favorite of mine. It's just real, real 416 00:26:17,480 --> 00:26:19,919 Speaker 1: weird tasting. It's got a lot of flavors. I like it. 417 00:26:19,920 --> 00:26:22,480 Speaker 1: It's good. You definitely need to. It's one of those 418 00:26:22,480 --> 00:26:24,119 Speaker 1: things you need to go in and know what you're getting, 419 00:26:24,119 --> 00:26:26,760 Speaker 1: I think, because otherwise you'll have an experience. Like yeah, 420 00:26:26,840 --> 00:26:29,800 Speaker 1: I always warned people. I'm like this beer is salty, 421 00:26:30,080 --> 00:26:32,320 Speaker 1: and they look at me and I'm like, no, really, 422 00:26:32,320 --> 00:26:35,879 Speaker 1: try it, try it, just no, just no. Yeah. Another 423 00:26:35,920 --> 00:26:40,240 Speaker 1: German sour, the Berliner Weissa, was developed around this time 424 00:26:40,280 --> 00:26:44,000 Speaker 1: as well, possibly in medieval Hamburg, but it was mostly 425 00:26:44,040 --> 00:26:49,760 Speaker 1: enjoyed in you guessed it, Berlin, Berlin. I know, And 426 00:26:49,840 --> 00:26:53,280 Speaker 1: actually the product is now a protected appelation in Germany. 427 00:26:53,320 --> 00:26:56,640 Speaker 1: As in brewers making it outside of Berlin. Can't call 428 00:26:56,720 --> 00:27:00,399 Speaker 1: it that, yeah, which is kind of predict ulous in 429 00:27:00,480 --> 00:27:06,040 Speaker 1: all areas. Napoleon nicknamed this beer the Champagne of the North. Well, 430 00:27:06,200 --> 00:27:11,040 Speaker 1: that's pretty, that's nice. Nice words from Napoleon. Eighteenth century 431 00:27:11,040 --> 00:27:14,040 Speaker 1: English brewing books typically had a chapter on how to 432 00:27:14,119 --> 00:27:17,600 Speaker 1: fix sour beer. But again it's it's hard to definitely 433 00:27:17,760 --> 00:27:21,320 Speaker 1: say if they met sour as in rotten or as 434 00:27:21,400 --> 00:27:25,800 Speaker 1: in the flavor of sour. But it is around this 435 00:27:25,880 --> 00:27:29,560 Speaker 1: time with the arrival of commercial refrigeration and bottling, coupled 436 00:27:29,600 --> 00:27:33,160 Speaker 1: with the ever increasing railways and routes and trains that 437 00:27:33,560 --> 00:27:37,320 Speaker 1: made it easier to mass produce and sell beer. There 438 00:27:37,320 --> 00:27:40,240 Speaker 1: were three thousand two d breweries up and running by 439 00:27:40,320 --> 00:27:45,199 Speaker 1: eighty in the US. And some some of this, some 440 00:27:45,240 --> 00:27:48,359 Speaker 1: of this refrigeration type research was also and and you know, 441 00:27:48,400 --> 00:27:51,239 Speaker 1: the general spread of scientific inquiry was leading to some 442 00:27:51,280 --> 00:27:57,840 Speaker 1: really interesting other research into microorganisms. Exactly in eighty three, 443 00:27:58,080 --> 00:28:04,280 Speaker 1: Danish scientist mL Hansen reproduced Pure East, the first of 444 00:28:04,280 --> 00:28:10,840 Speaker 1: its kind, at Carlsberg. Carlsberg like the beer that Carlsberg yep. 445 00:28:11,280 --> 00:28:14,600 Speaker 1: This meant viwers didn't have to depend on tricky inconsistent 446 00:28:14,760 --> 00:28:20,520 Speaker 1: wild yeast. Similarly, Louis Pastor's pasteurization meant that verwers could 447 00:28:20,520 --> 00:28:23,080 Speaker 1: get rid of the bacteria behind the sureness if they 448 00:28:23,119 --> 00:28:26,760 Speaker 1: so chose, and many of them did. In the late 449 00:28:26,800 --> 00:28:31,439 Speaker 1: eighteen eighties, a few researchers isolated secondary yeasts is what 450 00:28:31,480 --> 00:28:34,480 Speaker 1: they were calling them, that that created those sour, funky 451 00:28:34,480 --> 00:28:38,360 Speaker 1: flavors and beers that specifically in English and Irish beers. Then, 452 00:28:38,520 --> 00:28:42,240 Speaker 1: in three bleeding into nineteen o four, another employee of 453 00:28:42,280 --> 00:28:48,320 Speaker 1: Carlsberg's labs, one Niel's Clawson, identified and published his research 454 00:28:48,520 --> 00:28:54,320 Speaker 1: on one of these secondary yeasts, calling it Britanno mices clauseny, 455 00:28:54,760 --> 00:28:58,160 Speaker 1: meaning British fungus, and also, you know, giving himself a nice, 456 00:28:58,280 --> 00:29:01,720 Speaker 1: nice props. Yes, And we had to retake this bit 457 00:29:01,840 --> 00:29:04,960 Speaker 1: because I had a moment of insane excitement that this 458 00:29:05,000 --> 00:29:07,760 Speaker 1: could possibly be the same guy behind that the Clossen, 459 00:29:07,920 --> 00:29:11,239 Speaker 1: could be Classen's pickles, it could be we don't know 460 00:29:11,480 --> 00:29:13,719 Speaker 1: that for sure, I'm going to look it up immediately 461 00:29:13,760 --> 00:29:17,360 Speaker 1: after this. So a lot of breweries went to work 462 00:29:17,400 --> 00:29:21,680 Speaker 1: on isolating yea strains and making them proprietary, and this 463 00:29:21,920 --> 00:29:25,240 Speaker 1: meant a more consistent product that could be produced anywhere 464 00:29:25,240 --> 00:29:28,200 Speaker 1: at any time without waiting with your fingers crossed on 465 00:29:28,400 --> 00:29:32,200 Speaker 1: those wild yeast in bacteria. And that meant that sour 466 00:29:32,400 --> 00:29:37,560 Speaker 1: beers became more and more rare. And speaking of if 467 00:29:37,640 --> 00:29:39,760 Speaker 1: you're looking at sour beer in the US, it should 468 00:29:39,760 --> 00:29:43,920 Speaker 1: be no surprise to anyone that prohibition kind of put 469 00:29:43,920 --> 00:29:47,120 Speaker 1: a damper on things. Uh, kind of slow the whole 470 00:29:47,120 --> 00:29:50,280 Speaker 1: beer thing now in general. Yes, And by the time 471 00:29:50,320 --> 00:29:53,720 Speaker 1: it was repealed, most breweries in the US had shut down. 472 00:29:54,360 --> 00:30:00,240 Speaker 1: One of the largest survived by making near beer, non 473 00:30:00,280 --> 00:30:04,000 Speaker 1: alcoholic beer. That's how most of them, any of the survivors, 474 00:30:04,000 --> 00:30:07,960 Speaker 1: that's how they survived. Yeah. And post prohibition, the US 475 00:30:08,040 --> 00:30:12,320 Speaker 1: government imposed very strict regulations on beer brewing that pretty 476 00:30:12,400 --> 00:30:17,320 Speaker 1: much made it impossible for smaller breweries to weather And 477 00:30:17,360 --> 00:30:20,600 Speaker 1: it wasn't until President Carter lifted some of these regulations 478 00:30:20,640 --> 00:30:25,800 Speaker 1: in ninety nine that smaller breweries started opening. And at 479 00:30:25,840 --> 00:30:28,480 Speaker 1: the time they were less than one hundred breweries in 480 00:30:28,520 --> 00:30:32,360 Speaker 1: the US. Today, the Brewers Association estimates set there are 481 00:30:32,480 --> 00:30:35,920 Speaker 1: over three thousand. And a quick note about beer and 482 00:30:35,960 --> 00:30:39,760 Speaker 1: in Asia, beer doesn't really have a long history in Asia. 483 00:30:40,400 --> 00:30:44,600 Speaker 1: The oldest brewery in Europe. Germany's the hens to Fund 484 00:30:44,920 --> 00:30:50,160 Speaker 1: Brewery was founded in seven sixty eight CE. Asia's oldest 485 00:30:50,160 --> 00:30:52,760 Speaker 1: brewery is two hundred years old, and it was set 486 00:30:52,800 --> 00:30:55,920 Speaker 1: up by the British for the British in the Himalayas. 487 00:30:56,560 --> 00:31:00,360 Speaker 1: Japan's first brewery, modern day Kieran was established in eighteen 488 00:31:00,400 --> 00:31:04,160 Speaker 1: sixty nine by a Norwegian American fellow, and the second 489 00:31:04,240 --> 00:31:07,000 Speaker 1: largest brewery in China Seemed now only goes back to 490 00:31:07,200 --> 00:31:10,800 Speaker 1: nineteen o three, when it was established by German settlers. 491 00:31:11,440 --> 00:31:13,560 Speaker 1: Um And this isn't to say at all that beer 492 00:31:13,600 --> 00:31:16,360 Speaker 1: in Asia was founded by immigrants or anything of the story. 493 00:31:16,400 --> 00:31:18,880 Speaker 1: It's just that the history is very, very young in 494 00:31:18,920 --> 00:31:23,480 Speaker 1: the region. They're much more into their wine and sucky. Yeah, yeah, 495 00:31:23,840 --> 00:31:28,080 Speaker 1: we will talk about yes, oh yeah, oh so that's 496 00:31:28,120 --> 00:31:31,600 Speaker 1: going to be a thirsty, thirsty episode. Yes. Convergially speaking, 497 00:31:32,160 --> 00:31:35,640 Speaker 1: it wasn't until the nineteen seventies that Belgian style sour 498 00:31:35,720 --> 00:31:39,240 Speaker 1: beers were first available for purchase in the US. Even 499 00:31:39,280 --> 00:31:42,440 Speaker 1: into the late nineties and still now I hear it's 500 00:31:42,440 --> 00:31:46,080 Speaker 1: just rare. It wasn't uncommon for people to return cases 501 00:31:46,120 --> 00:31:49,360 Speaker 1: of sourer beer because they thought it had gone bad. Yeah, 502 00:31:49,640 --> 00:31:52,600 Speaker 1: they tried it, they were like, oh no, it is wrong. Here, 503 00:31:52,840 --> 00:31:58,400 Speaker 1: take it back. American microbrewers didn't start experimenting with sours 504 00:31:58,440 --> 00:32:02,320 Speaker 1: until the nineteen nineties, when brands like omagong Oli, Gosh 505 00:32:02,360 --> 00:32:06,800 Speaker 1: and New Belgium Brewing decided to use more Belgium approach 506 00:32:06,840 --> 00:32:10,120 Speaker 1: to the whole thing instead of the English style norm 507 00:32:10,280 --> 00:32:13,960 Speaker 1: of the time. But they still weren't making sour beers 508 00:32:14,000 --> 00:32:16,719 Speaker 1: as we know them. They were kind of one offs. Um. 509 00:32:16,760 --> 00:32:19,560 Speaker 1: Some breweries were experimenting without a fruit to beer, like 510 00:32:19,720 --> 00:32:23,680 Speaker 1: New gliss Wisconsin, Belgium read that was brewed with cherries, 511 00:32:24,000 --> 00:32:27,800 Speaker 1: or Southampton public houses sour style beers. But again these 512 00:32:27,800 --> 00:32:31,560 Speaker 1: were rare. You didn't you didn't really find them in stores. 513 00:32:32,800 --> 00:32:36,760 Speaker 1: But New Belgium decided to invest in a barrel aging 514 00:32:36,760 --> 00:32:40,280 Speaker 1: program in n and by two thousand and one, La 515 00:32:40,400 --> 00:32:43,520 Speaker 1: fally A blended sour aged and barrels won a gold 516 00:32:43,800 --> 00:32:47,400 Speaker 1: medal at the Great American Beer Festival. Yeah, it was 517 00:32:47,440 --> 00:32:49,640 Speaker 1: one of the first of its kind brewed in the 518 00:32:49,760 --> 00:32:53,240 Speaker 1: US and by a popular enough brewery that the word 519 00:32:53,280 --> 00:32:56,800 Speaker 1: got out. Yes, word did get out. Port Brewing Company, 520 00:32:56,840 --> 00:33:00,959 Speaker 1: whose owner had experimented with Brett the yeast, not the 521 00:33:01,000 --> 00:33:04,479 Speaker 1: person uh and loved the flavor of wild East followed 522 00:33:04,520 --> 00:33:07,960 Speaker 1: suit on the West coast and as the craft beer 523 00:33:08,320 --> 00:33:11,360 Speaker 1: movement took off in the US. So it is sour beers. 524 00:33:11,440 --> 00:33:16,040 Speaker 1: Even Millard Cores is experimenting with sours these days. The 525 00:33:16,080 --> 00:33:19,280 Speaker 1: Festival of Wood and Barrel Aged Beer had one hundred 526 00:33:19,400 --> 00:33:23,920 Speaker 1: and fifty six sours and a sympnauseum about sour beers 527 00:33:24,000 --> 00:33:26,480 Speaker 1: a recent one um and how to make them attracted 528 00:33:26,480 --> 00:33:28,920 Speaker 1: two beers and they had to turn brewers away. They 529 00:33:28,960 --> 00:33:32,440 Speaker 1: just didn't have space, I mean, not for the brewers, 530 00:33:32,680 --> 00:33:36,239 Speaker 1: but not for bres. But that Yeah, it's nice and 531 00:33:36,440 --> 00:33:40,480 Speaker 1: a little fun fact that I ran across. Guinness, who 532 00:33:40,600 --> 00:33:44,800 Speaker 1: is very secretive about their brewing process, claims that the 533 00:33:44,840 --> 00:33:47,640 Speaker 1: sour no and their beer comes from three to four 534 00:33:47,640 --> 00:33:51,840 Speaker 1: percent of old vinegarized beer that they store and wooden 535 00:33:51,840 --> 00:33:55,960 Speaker 1: containers blended into each new batch, which, if that's true, 536 00:33:56,560 --> 00:33:59,960 Speaker 1: it's the most widely consumed sour beer in the world. 537 00:34:00,240 --> 00:34:06,960 Speaker 1: Oh wow, yeah interesting. Okay, so we have some other 538 00:34:07,080 --> 00:34:12,120 Speaker 1: interesting stuff to tell you about organic chemistry. But first 539 00:34:12,480 --> 00:34:14,800 Speaker 1: let's take another quick break for a word from our sponsor, 540 00:34:24,560 --> 00:34:29,200 Speaker 1: and we're back. Thank you sponsor. So let's get into 541 00:34:29,239 --> 00:34:32,319 Speaker 1: flavor science for a minute. Here. One way that you 542 00:34:32,360 --> 00:34:35,920 Speaker 1: get sense and flavors is via chemical compounds called Esther's 543 00:34:36,680 --> 00:34:40,400 Speaker 1: and okay, organic chemistry. We can we can do this. 544 00:34:40,480 --> 00:34:43,000 Speaker 1: We can get through this together, friends, we can. Okay. 545 00:34:43,520 --> 00:34:48,719 Speaker 1: So In a yeast cell, like brett Uh, esters are 546 00:34:48,760 --> 00:34:51,440 Speaker 1: created by by enzymes when the cell is trying to 547 00:34:51,440 --> 00:34:55,840 Speaker 1: get work done but it doesn't have enough energy to 548 00:34:55,880 --> 00:34:59,160 Speaker 1: get work done, cells have to make chemical reactions happen, 549 00:34:59,280 --> 00:35:02,560 Speaker 1: turn turning it by of raw materials or reactants into 550 00:35:02,600 --> 00:35:06,680 Speaker 1: a bunch of products that it wants. Okay um, And 551 00:35:06,719 --> 00:35:11,040 Speaker 1: sometimes those chemical reactions take more energy than is readily available. 552 00:35:11,760 --> 00:35:13,799 Speaker 1: Uh Like. Well, let's say that you're trying to put 553 00:35:13,800 --> 00:35:17,120 Speaker 1: a nail into a wall, right, but all you've got 554 00:35:17,160 --> 00:35:19,440 Speaker 1: is the nail and the wall and your bare hands. 555 00:35:20,000 --> 00:35:21,359 Speaker 1: It's going to take a lot of work to get 556 00:35:21,360 --> 00:35:27,640 Speaker 1: that nail. In, enzymes give you a hammer. M okay 557 00:35:28,040 --> 00:35:30,400 Speaker 1: uh like like in in that yeast cell or or 558 00:35:30,440 --> 00:35:34,600 Speaker 1: in its cell membrane. These enzymes create esters, which interact 559 00:35:34,719 --> 00:35:37,840 Speaker 1: with the raw materials to allow the chemical reaction to 560 00:35:37,880 --> 00:35:41,600 Speaker 1: happen at a lower energy. By in hammerton nail, the 561 00:35:41,600 --> 00:35:44,799 Speaker 1: work gets done for any professional organic chemists out there. 562 00:35:44,800 --> 00:35:47,360 Speaker 1: I'm pretty sure that's what's going on. But but please 563 00:35:47,520 --> 00:35:49,640 Speaker 1: write in and let me know if I'm terribly wrong 564 00:35:49,920 --> 00:35:54,560 Speaker 1: and lying to people. But it's a nice way, constructive. Yes, 565 00:35:54,840 --> 00:35:57,960 Speaker 1: oh please please do Okay, alright, So, so you've got 566 00:35:57,960 --> 00:35:59,920 Speaker 1: these esters that cells have created in order to do 567 00:36:00,040 --> 00:36:04,000 Speaker 1: some stuff. They they hang out in or around a 568 00:36:04,080 --> 00:36:07,840 Speaker 1: yeast cell until they're broken down by more other enzymes 569 00:36:07,880 --> 00:36:11,279 Speaker 1: in order to help do more other work. In some cases, though, 570 00:36:11,480 --> 00:36:14,360 Speaker 1: the rate of ester production is much higher than the 571 00:36:14,440 --> 00:36:17,279 Speaker 1: rate of esther breakdown, and that's when you wind up 572 00:36:17,320 --> 00:36:19,360 Speaker 1: with a whole bunch of a particular esther in the 573 00:36:19,440 --> 00:36:24,200 Speaker 1: yeast cells. General environment and ester's are compounds, like I said, 574 00:36:24,200 --> 00:36:27,200 Speaker 1: that trigger our senses of taste and smell. They're what give, 575 00:36:27,280 --> 00:36:30,480 Speaker 1: for example, fruits and flowers their scents and flavors. A 576 00:36:30,520 --> 00:36:34,760 Speaker 1: couple of examples. Let's take ethyl hexanoate. It's a product 577 00:36:34,800 --> 00:36:38,680 Speaker 1: of the growth process in both uh saccaro mices and 578 00:36:38,760 --> 00:36:43,399 Speaker 1: bread yeasts, and it's also found in unripe bananas and pineapples. 579 00:36:44,960 --> 00:36:49,560 Speaker 1: Um or or another another esther, ethyl syringe gate. It 580 00:36:50,080 --> 00:36:52,960 Speaker 1: comes from an interaction of alcohol with an acid that's 581 00:36:53,040 --> 00:36:56,840 Speaker 1: naturally present in oak barrels, and it's also present in 582 00:36:56,880 --> 00:37:02,360 Speaker 1: tobacco and figs. Okay, so so so these these esters 583 00:37:02,360 --> 00:37:05,200 Speaker 1: that are in various other foods and products that we 584 00:37:05,280 --> 00:37:08,480 Speaker 1: run into and and that have sense because they have 585 00:37:08,600 --> 00:37:12,279 Speaker 1: sense our stuff that happens in in beers, and they 586 00:37:12,320 --> 00:37:16,520 Speaker 1: happen more often in sour beers than regular beers because 587 00:37:17,000 --> 00:37:23,320 Speaker 1: esters are created from acids plus alcohols, and because Brett 588 00:37:23,400 --> 00:37:26,879 Speaker 1: and the bacteria and sours create acids, you get more 589 00:37:27,000 --> 00:37:31,000 Speaker 1: esters in these finished alcoholic products. Makes sense to me. 590 00:37:32,920 --> 00:37:35,640 Speaker 1: I always thought esters for those things that like you 591 00:37:35,800 --> 00:37:39,000 Speaker 1: put it under someone's noves after they passed. I think 592 00:37:39,000 --> 00:37:40,719 Speaker 1: that's where that I think that's where that comes from. 593 00:37:40,880 --> 00:37:42,600 Speaker 1: That that that is that is an ester. It's a 594 00:37:43,040 --> 00:37:48,120 Speaker 1: it's a scent compound vial. Yeah, Okay, they go into perfumes, 595 00:37:48,120 --> 00:37:52,000 Speaker 1: they go into artificial foods and flavorings and yeah, and 596 00:37:52,080 --> 00:37:54,359 Speaker 1: any time that you're smelling a flour, you're basically just 597 00:37:54,400 --> 00:37:58,720 Speaker 1: inhaling and esters. I will be sure to ruin someone's 598 00:37:58,840 --> 00:38:03,920 Speaker 1: romantic moment. Next time I see smelling of flower, you're 599 00:38:04,239 --> 00:38:07,440 Speaker 1: inhaling some esters right now, Hey, just allowed to let 600 00:38:07,440 --> 00:38:11,680 Speaker 1: you know that, Yeah, ruined people's fun. That's great. So 601 00:38:11,760 --> 00:38:14,200 Speaker 1: all of these esters that are going to work in 602 00:38:14,520 --> 00:38:20,480 Speaker 1: sour beers mean that that although beers have been sour 603 00:38:20,719 --> 00:38:24,239 Speaker 1: for much of history, making like a really good refined 604 00:38:24,520 --> 00:38:30,160 Speaker 1: sour beer is kind of difficult. Breadths are notoriously unpredictable 605 00:38:30,360 --> 00:38:32,920 Speaker 1: and get a lot of that barnyard taste into stuff, 606 00:38:32,960 --> 00:38:36,600 Speaker 1: which not everyone is excited about. Um. Also, some brewers 607 00:38:36,680 --> 00:38:41,120 Speaker 1: avoid sours because once you welcome these yeasts and bacteria 608 00:38:41,400 --> 00:38:44,760 Speaker 1: into your brewery, you risk cross contamination um, cross infection 609 00:38:44,800 --> 00:38:48,240 Speaker 1: with your non sour beers. Rights. Yeah, it's also quite 610 00:38:48,520 --> 00:38:53,480 Speaker 1: um quite an investment. Oh yeah, and all that time. 611 00:38:54,560 --> 00:38:57,880 Speaker 1: Uh and and for for this reason, wineries and non 612 00:38:57,920 --> 00:39:01,760 Speaker 1: sour beer brewers generally want to get rid of wooden 613 00:39:01,800 --> 00:39:05,399 Speaker 1: barrels that have been infected with Brett and those souring bacteria, 614 00:39:05,600 --> 00:39:08,799 Speaker 1: but sour beer manufacturers are super happy about taking them. 615 00:39:09,400 --> 00:39:12,160 Speaker 1: It all kind of works out, it does, yeah, uh 616 00:39:12,520 --> 00:39:15,200 Speaker 1: as as we've mentioned, they're generally aged for at least 617 00:39:15,200 --> 00:39:18,240 Speaker 1: a year uh with with beer. Kind of like anyone's 618 00:39:18,280 --> 00:39:21,160 Speaker 1: just saying a wooden barrels have to be watched. I 619 00:39:21,280 --> 00:39:25,160 Speaker 1: eat tasted um very carefully. Because of the relatively low 620 00:39:25,200 --> 00:39:30,440 Speaker 1: alcohol and high pH of beer versus wine. So there's 621 00:39:30,600 --> 00:39:34,759 Speaker 1: even a sour beer project, just like the Sour Dough Project. 622 00:39:34,840 --> 00:39:39,000 Speaker 1: There's so many crossovers. Their goal is to understand this 623 00:39:39,120 --> 00:39:44,760 Speaker 1: quote microbiological mystery. It's very similar to the sour Dough project. 624 00:39:44,800 --> 00:39:47,160 Speaker 1: They want you to send in samples and they're going 625 00:39:47,200 --> 00:39:50,680 Speaker 1: to analyze it and map it. So. Oh, that's wonderful. 626 00:39:50,800 --> 00:39:53,480 Speaker 1: Look it up if you're interested. Yeah. Oh, and a 627 00:39:53,560 --> 00:39:59,759 Speaker 1: note about pairing sour beers. A note about notes uh uh. So, so, 628 00:39:59,880 --> 00:40:02,799 Speaker 1: the the acidity of sour beers is really great for 629 00:40:02,880 --> 00:40:07,480 Speaker 1: cheese courses. Um. Also also there's there's all that complexity 630 00:40:07,520 --> 00:40:11,080 Speaker 1: and little salt twinges that helps set cheeses off. Um. 631 00:40:11,120 --> 00:40:14,000 Speaker 1: The more powerful sours are really great with with very 632 00:40:14,040 --> 00:40:16,160 Speaker 1: powerful dishes that could stand up to them. You know, 633 00:40:16,239 --> 00:40:21,120 Speaker 1: a barbecue, fatty, grilled meats and fish, mushrooms, distinctive shellfish 634 00:40:21,160 --> 00:40:24,480 Speaker 1: like like crabs or muscles, um, and anything savory that 635 00:40:24,520 --> 00:40:29,000 Speaker 1: you've made with plums, okay, plumps and specific uh yeah yeah. 636 00:40:29,320 --> 00:40:31,600 Speaker 1: Um that the more delicate sours are nice with like 637 00:40:31,640 --> 00:40:35,200 Speaker 1: spicy foods and salads and lighter proteins of mild milder 638 00:40:35,200 --> 00:40:38,200 Speaker 1: fish or chicken. Um. But you know, really, as as always, 639 00:40:38,239 --> 00:40:40,200 Speaker 1: get out there and try stuff and find out what 640 00:40:40,280 --> 00:40:47,839 Speaker 1: pairings you like. Yeah, there's no well, very few. There's 641 00:40:47,840 --> 00:40:50,040 Speaker 1: a couple of wrong ways to drink to drink a beer, 642 00:40:50,280 --> 00:40:53,080 Speaker 1: but there's somethings I personally would avoid, but you know, 643 00:40:53,200 --> 00:40:59,480 Speaker 1: whatever works for you exactly. Well, that is our episode 644 00:40:59,520 --> 00:41:04,360 Speaker 1: on our beer. Um. We probably there's gonna be a 645 00:41:04,440 --> 00:41:07,600 Speaker 1: video about this, Yes, we hope. So we're set to 646 00:41:07,800 --> 00:41:11,960 Speaker 1: go film and a couple of brewers, local local brewers 647 00:41:11,960 --> 00:41:15,600 Speaker 1: in in the near future. And if that happens, then 648 00:41:15,960 --> 00:41:19,120 Speaker 1: by the time this episode comes out, the video will 649 00:41:19,160 --> 00:41:22,759 Speaker 1: probably be done. Yes, it's like time travel. It is. 650 00:41:23,239 --> 00:41:28,239 Speaker 1: It's a very fun game of prediction and chance. Yes, um. 651 00:41:28,400 --> 00:41:31,360 Speaker 1: And and we will absolutely do more other episodes about 652 00:41:31,400 --> 00:41:34,480 Speaker 1: more other styles of beer and get into a few 653 00:41:34,480 --> 00:41:36,799 Speaker 1: of the fun facts that I was. I was just like, no, 654 00:41:36,960 --> 00:41:38,640 Speaker 1: I can't go down that rabbit hole. I have to 655 00:41:38,840 --> 00:41:41,680 Speaker 1: have to re center back back to sour beers. So yeah, 656 00:41:42,000 --> 00:41:44,520 Speaker 1: really excited about all of that in the future. Absolutely, 657 00:41:45,120 --> 00:41:49,960 Speaker 1: But for now, let's read some listener mail. Listener mail 658 00:41:51,520 --> 00:41:55,200 Speaker 1: Chad sent as this note, I greatly enjoyed your episode 659 00:41:55,200 --> 00:41:59,040 Speaker 1: concerning sura dough. The information helped me further appreciate my 660 00:41:59,080 --> 00:42:02,200 Speaker 1: own sour dough col sure, which sits beside the butter 661 00:42:02,280 --> 00:42:05,400 Speaker 1: and yeast in my refrigerator. Her name is Pearl, and 662 00:42:05,480 --> 00:42:07,960 Speaker 1: I recently realized that because of her, I've developed a 663 00:42:08,000 --> 00:42:11,719 Speaker 1: strange habit. I made this culture from scratch, meaning I 664 00:42:11,800 --> 00:42:15,960 Speaker 1: was able to experience the quote dirty sock smell at 665 00:42:15,960 --> 00:42:19,640 Speaker 1: its start, and I am fascinated that it now smells 666 00:42:19,680 --> 00:42:23,160 Speaker 1: like sweet buttermilk, so much so that I caught myself 667 00:42:23,200 --> 00:42:25,760 Speaker 1: inviting my family to smell the culture as I attempted 668 00:42:25,800 --> 00:42:31,360 Speaker 1: to do impart my excitement concerning this transformation. About midway 669 00:42:31,400 --> 00:42:34,240 Speaker 1: through handing the Mason jar to my dad, I thought, dude, 670 00:42:34,280 --> 00:42:38,440 Speaker 1: this is weird. Don't make this a habit anyway. I 671 00:42:38,480 --> 00:42:40,600 Speaker 1: love your show. Pearl seems to enjoy it as well 672 00:42:40,640 --> 00:42:43,439 Speaker 1: as it gives her culture. See what I did there? 673 00:42:44,640 --> 00:42:47,960 Speaker 1: Love it? Thank you? Yes? And I don't know. I 674 00:42:47,960 --> 00:42:49,960 Speaker 1: don't think it's that weird. If if we ever end 675 00:42:50,000 --> 00:42:55,000 Speaker 1: up at your house, please let us smell Pearl. Now 676 00:42:55,120 --> 00:42:58,640 Speaker 1: it feels a little Oh no, it feels weird. I 677 00:42:58,719 --> 00:43:03,080 Speaker 1: made it weird. It's okay, okay, Megan wrote in response 678 00:43:03,120 --> 00:43:06,240 Speaker 1: to our French food episode. When I was in college, 679 00:43:06,239 --> 00:43:10,879 Speaker 1: I did study abroad for five weeks in Strasbourg, France. Yes, 680 00:43:11,320 --> 00:43:14,840 Speaker 1: the professor that was with our group banned McDonald's. She 681 00:43:14,960 --> 00:43:17,320 Speaker 1: told us that we didn't come all the way to 682 00:43:17,360 --> 00:43:20,600 Speaker 1: France and just to eat McDonald's. Well, my college roommate 683 00:43:20,680 --> 00:43:22,480 Speaker 1: was also on the same trip and we got a 684 00:43:22,520 --> 00:43:26,040 Speaker 1: little homesick and decided to comfort ourselves with some Mickey D's. 685 00:43:26,520 --> 00:43:29,360 Speaker 1: So as we were walking bags in hand to secretly 686 00:43:29,360 --> 00:43:33,239 Speaker 1: eat our contraband McDonald's, of course we ran into our professor, 687 00:43:33,560 --> 00:43:36,800 Speaker 1: and of course she reprimanded us, but it was totally 688 00:43:36,800 --> 00:43:39,400 Speaker 1: worth it because it was so delicious, like a million 689 00:43:39,440 --> 00:43:42,520 Speaker 1: times better than what they serve over here. Hands down, 690 00:43:43,000 --> 00:43:46,440 Speaker 1: no regrets about traveling to France to eat McDonald's. We 691 00:43:46,640 --> 00:43:51,480 Speaker 1: have had so many listeners, so many listeners right in 692 00:43:51,560 --> 00:43:55,600 Speaker 1: about experiences at McDonald's in other countries, especially in France 693 00:43:55,840 --> 00:44:04,520 Speaker 1: and Japan, which I find fascinating. Yeah. Yeah, and that 694 00:44:04,560 --> 00:44:08,000 Speaker 1: brings us to the end of this classic episode. Yes, 695 00:44:08,880 --> 00:44:11,960 Speaker 1: although although I do have one update for y'all, um, 696 00:44:12,160 --> 00:44:14,880 Speaker 1: I did not after the episode was over, but just 697 00:44:15,000 --> 00:44:19,200 Speaker 1: now go check um the pickles claws in Pickles were 698 00:44:19,200 --> 00:44:23,160 Speaker 1: founded not by Niels Clawson mentioned in this episode, but 699 00:44:23,280 --> 00:44:28,760 Speaker 1: by m Claus Clawson of Chicago. What a name, Clause 700 00:44:28,800 --> 00:44:30,759 Speaker 1: Claws And I know, I love it. I hope he 701 00:44:30,880 --> 00:44:32,719 Speaker 1: dressed up as a lobster one year. I hope he 702 00:44:32,800 --> 00:44:38,480 Speaker 1: pulled a Lauren. I hope that many people pull a Lauren. Actually, 703 00:44:38,520 --> 00:44:40,840 Speaker 1: I don't know. I'm like that it depends on what 704 00:44:40,920 --> 00:44:42,920 Speaker 1: kind of Lauren you're gonna pull. I mean, the lobster. 705 00:44:43,760 --> 00:44:48,640 Speaker 1: It's more people need to be dressed as lobsters. Well 706 00:44:50,040 --> 00:44:51,920 Speaker 1: now I can't shake the image of him dress as 707 00:44:51,920 --> 00:44:58,000 Speaker 1: Santa Claus in a lobster outfit. And okay, anyway, we 708 00:44:58,080 --> 00:45:00,719 Speaker 1: hope that you enjoyed this classic episod and we would 709 00:45:00,719 --> 00:45:04,120 Speaker 1: really enjoy hearing from you. Oh yes, you can email 710 00:45:04,200 --> 00:45:06,480 Speaker 1: us at hello at saborpod dot com. We're also on 711 00:45:06,520 --> 00:45:09,719 Speaker 1: social media. You can find us on Facebook, Instagram, and 712 00:45:10,160 --> 00:45:13,879 Speaker 1: that other one on Twitter. Yes, where we are at 713 00:45:14,200 --> 00:45:17,040 Speaker 1: saber Pod All three. Savor is a production of I 714 00:45:17,120 --> 00:45:19,560 Speaker 1: Heart Radio and Stuff Media. For more podcast in my 715 00:45:19,600 --> 00:45:21,839 Speaker 1: Heart Radio, you can visit the I Heart Radio app, 716 00:45:21,960 --> 00:45:24,840 Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows. 717 00:45:25,160 --> 00:45:27,920 Speaker 1: Thank you, as always to our superproducers, Dylan Vagan and 718 00:45:27,920 --> 00:45:31,319 Speaker 1: Andrew Howard. I believe the original superproducer on this was 719 00:45:31,400 --> 00:45:36,240 Speaker 1: Tristan nick neil. Tristan McNeil. Tristan McNeil. Yes, I believe 720 00:45:36,280 --> 00:45:39,120 Speaker 1: so yes, thanks to them, Thank you to you for listening, 721 00:45:39,200 --> 00:45:41,000 Speaker 1: and we have lots more good thanks are coming your 722 00:45:41,000 --> 00:45:41,200 Speaker 1: way