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Speaker 1: Hello, and welcome to Savor production of I HOW Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we're

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Speaker 1: talking about october Fest beer and specifically the classic styles

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Speaker 1: or Marsin or Miasen. I heard like Marsin Marson. Okay, well, okay,

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Speaker 1: we never really got to the bottom of it. I

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Speaker 1: never took German. Fogelbaum is pretty much all that I know. Well,

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Speaker 1: I did take German, four years of it, and I

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Speaker 1: worked in a German office for a whole semester, and

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Speaker 1: so I have no excuse. As per usual, I will say, surprisingly,

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Speaker 1: beer didn't come up that much in my office. You know,

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Speaker 1: it did come up a lot fries, French fries. We'll

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Speaker 1: see you had priorities, and that's fine. I couldn't tell

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Speaker 1: you how to say that either, though it suit mere live.

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Speaker 1: I remember, sorry because I apologized a lot of bad pronunciation.

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Speaker 1: Uh but yeah, yeah, I suppose the time is right.

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Speaker 1: This was a Lauren Lauren's suggestion. I actually really don't

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Speaker 1: know much about this beer. I've never really heard that

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Speaker 1: name before. I've heard like october Fest beers, but Malsden

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Speaker 1: or Marson, however you pronounce it I had not really

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Speaker 1: heard of Uh, yeah, I don't think. I don't think

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Speaker 1: that I was very aware of it. I think that

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Speaker 1: I've consumed a certain amount of it. Um during october

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Speaker 1: Fest season around around town. Here in Atlanta, we're very

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Speaker 1: lucky to have a number of beer bars and local

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Speaker 1: breweries that do some super interesting stuff. Um. And I

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Speaker 1: was thinking about it because one new one called Halfway

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Speaker 1: Crooks just released this entire october Fest lineup and they're

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Speaker 1: serving all of this delicious looking Bavarian food and I

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Speaker 1: really want to go over there. Um. So this is

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Speaker 1: this is why I was thinking about it. See, I'd

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Speaker 1: almost totally forgotten about it, since time is essentially meaningless

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Speaker 1: these days. But I did, um, I did. When I

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Speaker 1: was in my youth, I went to many a bad

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Speaker 1: october Fest at one Helen, Georgia. Yeah, such a shall

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Speaker 1: we say, very interesting kind of German Dutch themed town. Yeah. Yeah. Yeah.

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Speaker 1: My dad was a professor at the local college, so

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Speaker 1: all these people would come up and ask me questions

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Speaker 1: about how to pass this class, and then it would

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Speaker 1: inevitably get back to my dad that I was out

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Speaker 1: drinking late or whatever. It was small tone. Yeah, I

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Speaker 1: don't well, they were fun, but I'm sure they weren't

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Speaker 1: very uh authentic october Fest celebration. Oh yeah, I somehow

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Speaker 1: doubted as well, knowing, you know, the little bit or

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Speaker 1: or having spent a little bit of time that I

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Speaker 1: have in Helen Um. But I'm sure it was enthusiastic,

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Speaker 1: and that's that's part of what counts. Yes, Yes, enthusiasm

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Speaker 1: was there for sure. Um. So we have done a

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Speaker 1: few episodes on beer types of beer. We've done sour beers.

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Speaker 1: Unless I'm mistaken, we did pills and r It's quite possible.

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Speaker 1: I don't think we did, did we. I think it's

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Speaker 1: just come up in so many because it really changed

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Speaker 1: the whole beer landscape that I just feel like we have. Yeah,

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Speaker 1: we definitely talked about it in Stouts and Porters. Oh

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Speaker 1: U p a s. We did think that's what you're

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Speaker 1: thinking of, right, yet I knew there was another one

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Speaker 1: in there. Um and Yeah. I also wanted to announce

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Speaker 1: that if you're looking for something to watch on Netflix, uh,

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Speaker 1: their Halloween lineup includes a new film called october Fest,

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Speaker 1: Beer and Blood. That's an option. I can't tell you

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Speaker 1: more than that. I feel like, like everything that you

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Speaker 1: need to know, it says right there on the tent,

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Speaker 1: I agree, and the thumbnail image gives me a pretty

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Speaker 1: big clue that it's tourists gone wrong. Sure, but you know,

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Speaker 1: I don't know. And as always with these alcohol episodes,

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Speaker 1: drink responsibly, yes, yes, always yes. But okay, that brings

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Speaker 1: us to our question. Mm hmm october Fest beers in Marson,

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Speaker 1: what are they? Well? Uh, okay these days as October

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Speaker 1: Fast or mouse un might mean I'm just gonna say

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Speaker 1: mars And like an American, y'all, I'm sure I'm pronouncing

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Speaker 1: it wrong anyway, So I'm just gonna go with mars And. Um. Yeah,

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Speaker 1: it might mean a variety of things, depending on the

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Speaker 1: brewer who's making it and their their interpretation of the style.

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Speaker 1: But um, the essence perhaps of mars And is that

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Speaker 1: it's a It's a pale lagger um amber to golden

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Speaker 1: in color, rich with toasty malt flavors, a little bit

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Speaker 1: creamy in the mouth feel, but pretty crisp lighting alcohol

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Speaker 1: around five to six a b v, maybe up to

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Speaker 1: six point five. Um. That's alcohol bi volume, by the way. Um,

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Speaker 1: And if I may get a little bit poetical about

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Speaker 1: this style, um, it should remind you of of fall

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Speaker 1: leaves and in the weather turning. Oh that is a

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Speaker 1: little poetical, and I love it. I do have a

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Speaker 1: tradition on I like to get a summer beer and

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Speaker 1: a fall beer. I have I would say goodbye to

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Speaker 1: summer and then hello to fall. So I get what

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Speaker 1: you're saying. Yeah, yeah, just just just crisp and and

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Speaker 1: sort of the color of fall leaves. UM And for

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Speaker 1: a long time, UM the mars and was synonymous with

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Speaker 1: october Fest in Germany, so the style is sometimes called

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Speaker 1: october Fest. However, the way that we make october Fest

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Speaker 1: here in America, it's sort of like a time capsule um,

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Speaker 1: like a window to what the style was in Germany

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Speaker 1: around the turn of the twentieth century. Um, a little

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Speaker 1: sweet and biscuity, a little bit spicy from hops um

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Speaker 1: amber in color. But but the styles of beers brewed

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Speaker 1: for october Fest continued developing over in Germany. And so

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Speaker 1: these days and october Fest beer enjoyed there is going

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Speaker 1: to be golden and cleaner. UM, still a little bit sweet,

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Speaker 1: more bready than biscuity, which I know is like a

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Speaker 1: really in the weeds beer nerd kind of distinction. But

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Speaker 1: but I guess, I guess bretty is a little bit

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Speaker 1: like fresher, almost like the smell of fresh baked bread,

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Speaker 1: whereas biscuity is a little bit toastier and and maybe

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Speaker 1: a little bit heavier. Mm hmm. I feel like it's

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Speaker 1: something that I couldn't really described very well, but I

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Speaker 1: can just feel it. I know what youah, Yeah, it's yeah,

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Speaker 1: it's that biscuit feeling. Yes, yes, we in the South

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Speaker 1: absolutely know about that. Um. But so so this um,

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Speaker 1: this this more golden, cleaner bready style that was developed

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Speaker 1: in Germany. Um. This style is now sometimes called fest

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Speaker 1: beer or vissn, which means meadow and refers to the

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Speaker 1: fields where october Fest takes place. And yeah, so that's

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Speaker 1: going to be the dominant style of october Fest in Germany,

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Speaker 1: whereas ours is the mars in Um. But okay, I

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Speaker 1: just threw like a lot of words at y'all, um,

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Speaker 1: and my cats savas throwing some words at me. Goodness,

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Speaker 1: little buddy. We'll see if about this as well. So

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Speaker 1: so yes, um. Octoberfest it is an annual autumn festival

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Speaker 1: that is held in Munich, Germany, UM, which is an

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Speaker 1: area known for its breweries, so so part of the

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Speaker 1: festivities have always included local beers, and it also includes

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Speaker 1: celebrations of the local folk culture of Bavaria with a

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Speaker 1: music and dance and puppetry and costumes, parades, food games,

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Speaker 1: shooting displays, and rides. Yes, like one that is apparently

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Speaker 1: called the Pendulum of Chaos. No, I'm shocked that this

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Speaker 1: is not a thing that you personally designed for us

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Speaker 1: in Dungeons and Dragons, but shocked as well. Apparently I

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Speaker 1: had to read up on this after Annie just entered

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Speaker 1: a note in the outline that said the Pendulum of Chaos. Yeah,

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Speaker 1: no explanation, no explanation. I was like, what pendulum and

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Speaker 1: what chaos? But yeah, this is a ride that was

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Speaker 1: new as and is apparently a swing and sling shot

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Speaker 1: ride with two cabins fitting eight passengers each, which can

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Speaker 1: both go in all possible directions according to the Telegraph.

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Speaker 1: So I'm like, is this a wankavad or what's happening?

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Speaker 1: I don't understand. I'm intrigued. I'm intrigued. M hm. Also,

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Speaker 1: I feel like beer plus of chaos. I mean, that's

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Speaker 1: part of the chaos element that you're introducing. It works

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Speaker 1: on us. Yeah it does. But anyway, we're a food show.

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Speaker 1: The beer um okay, so so so before we get

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Speaker 1: into these specific styles of beer, very brief beer overview.

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Speaker 1: But beer is what you get when you make a

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Speaker 1: thin soup out of grains and then encourage yeasts to

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Speaker 1: eat the sugars in that soup and poop carbon dioxide,

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Speaker 1: bubbles and alcohol and flavor yeast food. And now I

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Speaker 1: said that a marsin is a lagger, and and that

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Speaker 1: refers to the type of yeast that's used to brew it.

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Speaker 1: Laggers are made with with yeasts that thrive at relatively

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Speaker 1: cool temperatures about forty to fifty fahrenheit or five to

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Speaker 1: ten celsius um. These are sometimes called bottom fermenting yeasts

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Speaker 1: because because they easily sink to the bottom of the

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Speaker 1: fermenting vessel and were traditionally collected from the bottom when

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Speaker 1: making the next batch of beer. The yeasts that make

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Speaker 1: ales in comparison thrive at warmer temperatures, like a twenty

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Speaker 1: fahrenheit or fifteen celsius warmer um, and those are top fermenting,

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Speaker 1: meaning that they kick up more foam at the top

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Speaker 1: of the vessel while they're doing that fermentation and are

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Speaker 1: then collected from the top when they're done now in

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Speaker 1: a lagger um. Those lower temperatures mean that the fermentation

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Speaker 1: process happens more slowly and the resulting beers really benefit

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Speaker 1: from being aged a little bit like a few months

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Speaker 1: at least um in cool conditions, and this process is

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Speaker 1: known as loggering um. That the yeasts used our varieties

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Speaker 1: of a species called sacramics pastorianis Um in honor of

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Speaker 1: Louis Pasteur's contributions to brewing um, including his early recognition

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Speaker 1: the top dwelling and bottom dwelling yeasts were inherently distinct. Oh,

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Speaker 1: I have a quick like related note that I want

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Speaker 1: to share. Um. So, my mom's birthday was the weekend,

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Speaker 1: and I meant to text you this, Lauren, but I

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Speaker 1: thought this might be too weird to text to send

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Speaker 1: to a friend and co worker on the weekend. Okay,

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Speaker 1: she said what she wanted for her birthday was a

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Speaker 1: documentary on Louis Pasteur, was about one of the sweetest things.

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Speaker 1: Oh man, so great, this is where I good. Bro,

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Speaker 1: that's amazing. Did you find her one? No, I'm I'm

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Speaker 1: looking for it. But yeah, that's what she You know,

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Speaker 1: I was just imagining she loves guarding something with that

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Speaker 1: or I don't know. I was never in my wildest dreams,

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Speaker 1: and I think she was going to say that was

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Speaker 1: a very past story. That's great, that is that is

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Speaker 1: so sweet? Oh no, all right, Well, if anyone has

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Speaker 1: a good one, please right in. Yes, yes, please, my

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Speaker 1: mom is your my mom's only hope? Yeah, okay, okay, okay,

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Speaker 1: but but but loggers yeah so um. So the flavors

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Speaker 1: and colors that you get in any given logger once

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Speaker 1: it's finished are going to depend heavily on the ingredients

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Speaker 1: that you put into it, your your malts, your hops. Um.

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Speaker 1: But a unifying trait tends to be a crisp, clean

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Speaker 1: taste because a those yeasts have had a little bit

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Speaker 1: longer to eat the sugars in the grain soup. Um

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Speaker 1: and be because logger yeasts don't produce as many um,

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Speaker 1: floral or fruity flavors as ale yeasts do. UM. So

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Speaker 1: therefore logger yeasts let the flavors of the malts really shine. Um.

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Speaker 1: And that grain soup, by the way that it's it's

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Speaker 1: called wart um. Don't go to your local brewer and say, hey,

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Speaker 1: this podcast, or Lauren vogel Baum told me to call

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Speaker 1: it grain soup or I mean do I guess I

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Speaker 1: can't stop you now that I put that out into

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Speaker 1: the universe. But it's how it goes. Oh jeez, oh, brewers,

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Speaker 1: I'm so sorry, are you though? Um? But but but

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Speaker 1: mars in in particular, Okay, So those malts in marsin

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Speaker 1: um Okay. Backing up from that, a malt is a

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Speaker 1: grain that's been germinated and then dried, and the germination

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Speaker 1: makes the sugars and the grains more accessible to your

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Speaker 1: yeasts and how you dry them or kiln them as

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Speaker 1: it's called. Um, we'll give you a range of flavors

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Speaker 1: and colors in your final beer. Pale beers use very

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Speaker 1: lightly killed malts, and darker beers use malts that have

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Speaker 1: been a toasted creating caramelization and or roasted creating the

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Speaker 1: mayard reaction. And mars in is is usually going to

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Speaker 1: be a blend of a few different styles of traditional malt.

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Speaker 1: Um Pilsner, Vienna, and Munich, named for the cities where

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Speaker 1: they were developed. Um Pilsner is a very light malt,

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Speaker 1: Munich is caramelized, and Vienna is roasted so how much

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Speaker 1: of each you use will depend on what you want

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Speaker 1: the final product to be like. And hops. Hops are

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Speaker 1: added to beer partially because they helped control the growth

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Speaker 1: of unwanted microbes um, and sometimes to add their own

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Speaker 1: strong flavors like in an I p A. And sometimes

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Speaker 1: more to just balance the sweetness of the malts with

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Speaker 1: a touch of bitterness and um. And that ladder flavor

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Speaker 1: gig is the gig in Mars and and other laggers

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Speaker 1: like the Pilsner. Because yeah, you shouldn't even really notice

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Speaker 1: that the hops are there in the final product. M

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Speaker 1: m I guess that's true. M hmm. All right, Well

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Speaker 1: what about the nutrition? Drink responsibly? Yeah, um, I will

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Speaker 1: say in general, um, the lower the A b V

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Speaker 1: or alcohol BI volume, um, the fewer calories of beer

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Speaker 1: typically will have UM. So that puts Mars in in

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Speaker 1: like the load amid range calorically speaking. But you know, yeah, yeah, um,

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Speaker 1: we do have some numbers for you, we do. Okay,

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Speaker 1: So october Fest the festival attracts around six million festival

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Speaker 1: goers every year, but not this one because of covid

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Speaker 1: um in Germany and only six breweries, all located in Munich,

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Speaker 1: served beer at the fest. According to an article Dana

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Speaker 1: Hattic at Eater wrote, festivalgoers in twenty seventeen drank quote

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Speaker 1: seven point seven million liters of beer, along with four

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Speaker 1: hundred sixty six thousand, seven forty seven roast chickens, two

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Speaker 1: hundred and six thousand, five hundred and thirty five pairs

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Speaker 1: of pork sausages, and close to forty five thousand kilograms

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Speaker 1: of roasted almonds. Yeah. I didn't know about this roast

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Speaker 1: chicken aspect. That was no, No, me neither, and it

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Speaker 1: came up in a couple of different notes it did. Indeed. Um,

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Speaker 1: twelve thousand hecto liters of beer was poured for the

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Speaker 1: one hundredth anniversary of october Fest in nineteen ten. Yeah, yeah,

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Speaker 1: so lots of lots of beer being sampled, lots of

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Speaker 1: yeah yeah, and uh, for sure, we'll have to do

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Speaker 1: further episodes about some of the other stuff that goes

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Speaker 1: on october Fest at a later day in time. The

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Speaker 1: very inquisine is amazing, um so, but but yeah, yeah,

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Speaker 1: for for now, that's what we've got, um and we

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Speaker 1: do have some history for you, we do. But first

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Speaker 1: we have a quick break for word from our sponsor

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Speaker 1: and we're back. Thank you sponsor. Yes, thank you. So

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Speaker 1: beer is old, very old, that's what I have to say. Yes,

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Speaker 1: beer is like Neolithic. Both wine and beer existed long

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Speaker 1: before the wheel um, probably some nine thousand years ago.

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Speaker 1: And and humans are still untangling evidence about when beer

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Speaker 1: really became a thing. But I'm going to say like

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Speaker 1: five thousand to nine thousand years ago um. And beer

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Speaker 1: brewing was tied to breadmaking UM because both have used

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Speaker 1: sacro mices sarah vic a yeasts in order to make

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Speaker 1: the stuff happen. Mm hmmm, so old old not new. Yeah,

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Speaker 1: jumping just a little bit ahead. UM. The refinement of

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Speaker 1: beer into the beginnings of a few different styles that

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Speaker 1: we would recognize today began right around the beginning of

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Speaker 1: the Renaissance. UM. Sometime in the fourteen hundreds, brewers in

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Speaker 1: the German state of Bavaria began making what's now known

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Speaker 1: as loggers. Yes, and before refrigeration beer, brewers in Germany

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Speaker 1: couldn't brew after the weather warmed up in March because

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Speaker 1: the higher temperatures would allow for the introduction of airborne

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Speaker 1: bacteria into the fermentation tanks. Those last beers of winter

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Speaker 1: were aged through spring and summer and once cooler weather

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Speaker 1: rolled around again in September or October, they tapped the beers,

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Speaker 1: and these beers tasted a bit fuller, smoother, and people

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Speaker 1: called them Marson beer, sometimes shortened to Marson or March

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Speaker 1: in German. Makes sense. I don't know how I didn't

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Speaker 1: pick up on that, but yeah, I know, right, huh.

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Speaker 1: In anticipation of this aging process, mars and started as

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Speaker 1: strong and dark bruise with either caramelized Munich malls and

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Speaker 1: or roasted Vienna malts, and they were sometimes stored in

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Speaker 1: caves and cellars. And what was happening here was that

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Speaker 1: these brewers were unwittingly domesticating a whole new species of yeast,

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Speaker 1: the aforementioned U. S. Pastorianis. And this is actually a

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Speaker 1: hybrid of the standard brewers East M. S. Sarah viz

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Speaker 1: A and s U. Beianness I think, um uh. And

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Speaker 1: and we only figured that out in like two thousand eleven,

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Speaker 1: so this is exciting new science. But at any rate, yes, um,

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Speaker 1: this happened as those brewers selected those bottom dwelling yeasts

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Speaker 1: after each batch and then used them to ferment their

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Speaker 1: next batch. Um. Extra interestingly, though, um, the thing that

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Speaker 1: Sarah Vizier blended with that, you be honest. UM doesn't

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Speaker 1: seem to be native to Europe at all, but it's

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Speaker 1: thought to have come in via trade with East Asia. M. Yeah,

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Speaker 1: very interesting. The first october Fest festival took place to

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Speaker 1: celebrate the wedding of Crown Prince later King Ludwig the

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Speaker 1: First of Bavaria to Princess Terisa in eighteen ten as

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Speaker 1: a way to foster sense of unity in Bavaria after

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Speaker 1: a rebellion. It was a five day event attended by

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Speaker 1: forty thousand citizens, held on terisy and Visa or Terraisa's meadow,

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Speaker 1: or perhaps it's ters and Visa one of those, or

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Speaker 1: maybe neither I tried um. There was a huge shorts

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Speaker 1: race uh the idea of a member of the Bavarian

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Speaker 1: National Guard and Dre s. Michael doll Army UM and

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Speaker 1: the style of beer served at this first fest was

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Speaker 1: probably what's known today as dunkle Um, which is a

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Speaker 1: darker logger m. This festival was apparently so successful that

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Speaker 1: people decided to make it an annual thing at the

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Speaker 1: same venue, a celebration of fall harvest and of course

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Speaker 1: beer that was perfectly timed for the tapping of Marsin.

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Speaker 1: Not only that, the City of Munich awarded doll Army

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Speaker 1: the very first citizens Gold Medal for inventing october Fest.

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Speaker 1: It did get canceled in thirteen due to the Napoleonic Wars.

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Speaker 1: When the wars came to an end, the event was

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Speaker 1: brought back with private funding until eighteen nineteen when the

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Speaker 1: City of Munich stepped in. They decided it was a

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Speaker 1: big enough deal and it was a way to show

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Speaker 1: off kind of the culture of the area. Um Over

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Speaker 1: the years, things like cholera dampened the festival spirit, so

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Speaker 1: it took a few decades before october Fest solidified into

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Speaker 1: the event we know it as today. The statue of Bavaria,

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Speaker 1: the Guardian of october Fest, was unveiled in eighteen fifty.

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Speaker 1: ROAs style chicken debut in eighteen eighty one, and yes

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Speaker 1: it still served to this day. A carousel and swings

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Speaker 1: went up in eighteen eighteen, and starting in the eighteen seventies,

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Speaker 1: more and more rides went up as part of this festival.

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Speaker 1: Beer stands were replaced by tents in eighteen ninety six.

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Speaker 1: The first known instance of Broadwurst was in eighteen eighty

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Speaker 1: one in eighteen eighty seven. Later, Hosen and Derndill were

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Speaker 1: named the official attire of october Fest to further promote

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Speaker 1: Bavarian culture. These were traditional work attire outfits. Mm hmm.

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Speaker 1: And now there was some cross pollination of brewing trends

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Speaker 1: and technologies going on in the area. At the time.

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Speaker 1: Um Munich was really heavy into loggers, these things like

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Speaker 1: the duncle that were um that were cellared away starting

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Speaker 1: in March um Vienna meanwhile was really into ales um.

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Speaker 1: And as the marsin that we know today developed, it

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Speaker 1: was influenced by both of these processes. Yes, over time

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Speaker 1: these processes met some of the beer brewing practices in England.

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Speaker 1: Gabrielle sadal Meyer, the first of Munich's spot in brewery,

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Speaker 1: a brewer known for his knowledge and yeast management and

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Speaker 1: bottom fermentation, sent his son, Gabriel the second, his son

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Speaker 1: and apprentice to learn the methods from breweries in London Edinburgh,

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Speaker 1: where pale ales were all the rage and uh. Gabriel

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Speaker 1: was occasionally accompanied by a brewer out of Vienna. They

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Speaker 1: went and studied at a lot of these breweries together

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Speaker 1: and as they were learning from UK brewers there was

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Speaker 1: simultaneously a lot of innovation in beer brewing, including malt kilns. Yeah,

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Speaker 1: and we talked about this in our Stout and or

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Speaker 1: Porter episode, so see that for a little bit more

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Speaker 1: about this development of killing. Yes, when Gabriel returned and

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Speaker 1: took over his family's brewery in the eighteen thirties, he

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Speaker 1: incorporated some of these techniques and methods that he picked up,

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Speaker 1: including and proving how he made Munich style malts. Meanwhile,

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Speaker 1: his accomplice Anton Dreyer returned to Vienna with the idea

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Speaker 1: of making lagger beers the color of pale ales by

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Speaker 1: using pale malts. This resulted in a beer that was

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Speaker 1: lighter than traditional Munich style beers. In eighteen forty one,

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Speaker 1: he debuted this amber colored lager beer, and amber beers

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00:24:41,200 --> 00:24:46,280
Speaker 1: that came after largely were inspired by this one. Yeah. Meanwhile,

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Speaker 1: the bright golden Pilsner Lagger debuted a year later in

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Speaker 1: eighteen forty two, named for the malts that were being

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Speaker 1: produced in nearby pills in Bohemia, and it didn't take

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Speaker 1: long for the pilsner to sweep through the rest of year.

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Speaker 1: Up again, I thought we'd already done an episode, because

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Speaker 1: you have to talk about this beer in every beer episode. Um. Meanwhile,

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Speaker 1: Bianna style Amber Lagger remained pretty local and over in

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Speaker 1: Munich they were really focused on improving that dunkle. In

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Speaker 1: eighteen seventies, Gabriel's brother Joseph was experimenting with increasingly popular

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Speaker 1: lighter colored beers at his own brewery in modern day spots,

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Speaker 1: and he brewed one he was pleased with in March

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Speaker 1: eighteen seventy two. It was called Original Mars and had

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Speaker 1: a much longer name but essentially shortened down to Original

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Speaker 1: Yeah yeah um, and it was served at that year's

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Speaker 1: october Fest. It was expensive, but people loved it like

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00:25:42,560 --> 00:25:46,600
Speaker 1: it's sold out um. And that of course other brewers

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00:25:46,640 --> 00:25:50,040
Speaker 1: took note of that and made their own in that style,

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Speaker 1: and it became the signature style of october Fest. And

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Speaker 1: that Original Marson is still served at october Fest in Munich.

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Speaker 1: The structure in fact that it was originally served from,

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Speaker 1: which is this little barn built by one Michael Schottenhammel

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00:26:08,680 --> 00:26:11,719
Speaker 1: back in eighteen sixty seven. That that barn still stands

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Speaker 1: and and it is still serving beer to this well,

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Speaker 1: not not to this day, because october Fest isn't happening

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00:26:19,040 --> 00:26:23,320
Speaker 1: but yes, every october Fest it happens. Yes. Oh, And

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00:26:23,440 --> 00:26:26,359
Speaker 1: beginning of the eighteen nineties, officials shifted the festival to

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Speaker 1: the end of September, but it lasted into October. M hmm.

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Speaker 1: This coincided with the advent of refrigeration, which allowed for

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00:26:35,560 --> 00:26:38,200
Speaker 1: beer of any style to be brewed year round, which

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00:26:38,200 --> 00:26:41,840
Speaker 1: made Marson's name sort of antiquated, but beers kept it

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Speaker 1: to describe a particular style of beer, and through this

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00:26:45,640 --> 00:26:49,480
Speaker 1: it became tied to the amber Logger beer, now symbolic

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Speaker 1: of october Fest. The Mayor of Munich tapped the first

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00:26:54,080 --> 00:26:56,920
Speaker 1: october Fest keig in nineteen fifty and that has since

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Speaker 1: become a tradition. The horse races came to an end

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00:27:00,320 --> 00:27:04,440
Speaker 1: in the nineteen sixties, and yeah, that barn, the aforementioned

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00:27:04,520 --> 00:27:08,200
Speaker 1: barn is where that first ceremonial keg is tapped. October

398
00:27:08,280 --> 00:27:11,480
Speaker 1: Fest came to the US with German immigrants and Lacrosse,

399
00:27:11,480 --> 00:27:14,520
Speaker 1: Wisconsin through an october Fest in nineteen sixty one. For example,

400
00:27:14,920 --> 00:27:18,280
Speaker 1: um Cincinnati falls suit in nineteen at seventy six with

401
00:27:18,600 --> 00:27:25,320
Speaker 1: october Fest Zincinnati with Z's in twenties seventeen six d

402
00:27:25,520 --> 00:27:30,760
Speaker 1: seventy five thousand people attended. Yeah, I believe it's the

403
00:27:30,840 --> 00:27:32,600
Speaker 1: largest one in the United States. It's definitely one of

404
00:27:32,600 --> 00:27:34,960
Speaker 1: the largest ones in the United States. UM, there's a

405
00:27:35,040 --> 00:27:39,000
Speaker 1: running of the Wieners a huge chicken dance. Sounds like

406
00:27:39,359 --> 00:27:42,760
Speaker 1: a right hoot, and several listeners have written in about it.

407
00:27:42,880 --> 00:27:47,439
Speaker 1: So when travelast thing, we will have to go well.

408
00:27:47,480 --> 00:27:53,560
Speaker 1: Added to our ever growing list of field trips. UH. Meanwhile,

409
00:27:53,720 --> 00:27:57,680
Speaker 1: in the nineteen seventies, back over in Germany, Munich Brewery

410
00:27:58,040 --> 00:28:02,439
Speaker 1: Polliner developed the Golden Fest beer style as a lighter

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00:28:02,840 --> 00:28:05,760
Speaker 1: and quote I I quote the head brewer, they're more

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00:28:05,840 --> 00:28:10,760
Speaker 1: poundable alternative to to the traditional marson um. By the

413
00:28:10,840 --> 00:28:16,359
Speaker 1: nineteen nineties it became the dominant style at october Fest. UM.

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Speaker 1: Tragedy struck october Fest in journey in when an attack

415
00:28:19,920 --> 00:28:23,000
Speaker 1: at the festival's entrance left thirteen people dead and two

416
00:28:23,080 --> 00:28:27,879
Speaker 1: hundred injured. In the case actually reopened in UM. A

417
00:28:27,960 --> 00:28:31,520
Speaker 1: more low key october Fest with the intent of attracting

418
00:28:31,600 --> 00:28:35,120
Speaker 1: families was introduced in two thousand five for the two

419
00:28:35,160 --> 00:28:39,320
Speaker 1: hundred anniversary in historical october Fest was held, and it

420
00:28:39,360 --> 00:28:42,920
Speaker 1: was so popular it too became an annual event. UM.

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Speaker 1: Barring the every four years that the Bavarian Agricultural Festival

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00:28:46,880 --> 00:28:49,120
Speaker 1: is held, in which case it is not held that year,

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Speaker 1: but every other instance. Yes, okay, so many october Fest

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00:28:54,600 --> 00:28:58,719
Speaker 1: options to be had, oh, there really are. Yeah, and

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00:28:58,720 --> 00:29:02,320
Speaker 1: and uh, you know through you know pretty much. I

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00:29:02,320 --> 00:29:05,840
Speaker 1: would say wherever German immigrants have settled, you probably have

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00:29:06,280 --> 00:29:09,880
Speaker 1: some kind of october Fest celebration to to be to

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Speaker 1: be enjoyed. Um. You know, maybe maybe we're we're all

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00:29:14,480 --> 00:29:17,320
Speaker 1: kind of hunkered down this year, but but hopefully in

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Speaker 1: future years we can all get out and enjoy some

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00:29:19,720 --> 00:29:26,640
Speaker 1: of them. Yes, cheers to that, m prost ah. Yes, um,

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00:29:26,640 --> 00:29:29,200
Speaker 1: but we do have some listener mail for you in

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Speaker 1: the meantime. We do. But first we've got one more

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00:29:32,480 --> 00:29:43,280
Speaker 1: quick break for a word from our sponsor, and we're back.

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00:29:43,320 --> 00:29:47,960
Speaker 1: Thank you, yes, thank you, and we're back with Snow. Snow.

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Speaker 1: It's got a big tankard of beer. It's like that

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00:29:53,040 --> 00:29:56,360
Speaker 1: is a Beauty and the Beast where they all singing

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00:29:56,360 --> 00:30:01,080
Speaker 1: about Gaston that the listeners can't see, but I bet

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00:30:01,160 --> 00:30:06,800
Speaker 1: you can picture it. I bet you can. That song

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00:30:06,880 --> 00:30:09,320
Speaker 1: is some of my favorite lines of any Disney song,

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00:30:09,360 --> 00:30:16,040
Speaker 1: because he's so stuck up. Yeah. Um, it's it's it's

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00:30:16,080 --> 00:30:19,120
Speaker 1: the one about spitting that gets me every time. Um,

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00:30:19,160 --> 00:30:25,200
Speaker 1: what is it? Um? I'm exceptionally good at expectorating. Ye. Yes, yes, yeah,

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00:30:25,280 --> 00:30:28,120
Speaker 1: it's good stuff, good stuff. It is I and bad

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00:30:28,160 --> 00:30:30,960
Speaker 1: stuff at the same time. It's both, but in a

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00:30:31,080 --> 00:30:36,440
Speaker 1: very catchy song and very catchily. Yes. I also wrote

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00:30:36,440 --> 00:30:41,960
Speaker 1: about box wine. Colloquially, it's known as goon here so

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00:30:42,200 --> 00:30:46,480
Speaker 1: a writer another writer from Australia um and the interplastic

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00:30:46,560 --> 00:30:49,600
Speaker 1: layer is known as a goon bag. It lends its

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Speaker 1: name to what I think is the best drinking game

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00:30:51,240 --> 00:30:54,840
Speaker 1: of all time, Goon of Fortune. This is where a

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Speaker 1: group of friends gather in a circle around a clothesline

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00:30:58,440 --> 00:31:01,040
Speaker 1: which has the full bags from box wine peg to it,

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00:31:01,200 --> 00:31:02,800
Speaker 1: and then the clothes line is spun in a circle

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00:31:02,840 --> 00:31:04,920
Speaker 1: to see who it stops over, with the wine then

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00:31:04,920 --> 00:31:08,200
Speaker 1: being chugged by the player. I've also seen examples of

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00:31:08,240 --> 00:31:11,400
Speaker 1: college students inflating the bags after use and taping them

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00:31:11,480 --> 00:31:15,280
Speaker 1: together to form footstools and pillows. One of my friends

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00:31:15,640 --> 00:31:19,680
Speaker 1: also made the National Papers for creating a sailor Moon

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00:31:19,880 --> 00:31:23,800
Speaker 1: themed costume entirely out of boxed wine bladders, which she

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00:31:23,960 --> 00:31:29,320
Speaker 1: dubbed Sailor Goon. There is a BuzzFeed article on it. Everyone,

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00:31:29,360 --> 00:31:32,440
Speaker 1: it's so good. It's so good. Um all is to say,

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00:31:32,480 --> 00:31:35,719
Speaker 1: it's a baffling cultural phenomenon and in my mind one

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00:31:35,760 --> 00:31:42,520
Speaker 1: of the most entertaining parts of being Australian. That's that's wonderful. Again.

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Speaker 1: I can't believe I didn't encounter this, We didn't encounter

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Speaker 1: it in a research but I'm so glad the listeners

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00:31:50,240 --> 00:31:54,800
Speaker 1: and also, yes, Sailor Goon, Sailor Goon. Oh see, I

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00:31:54,840 --> 00:31:58,880
Speaker 1: thought I already had a favorite Sailor moon Pun outfit

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00:31:59,280 --> 00:32:02,920
Speaker 1: and it's Sailor Mercury, but it's Freddie Mercury from Queen

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00:32:03,960 --> 00:32:08,920
Speaker 1: Sailor Gone Might. I don't know. That's pretty good. That

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00:32:09,200 --> 00:32:14,280
Speaker 1: is that is it is a you know, it's a

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00:32:14,360 --> 00:32:17,400
Speaker 1: thing of beauty. It's it's it's a thing of absolute beauty.

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Speaker 1: She is truly on the forefront of a Sailor moon

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Speaker 1: Pun costume. Marie. Yeah, a beautiful soldiery of love and justice. Yes. Uh.

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00:32:33,280 --> 00:32:36,040
Speaker 1: Bob wrote I'm walking back to my room here in

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00:32:36,120 --> 00:32:38,680
Speaker 1: London just after eleven pm now and found that I

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00:32:38,720 --> 00:32:40,640
Speaker 1: needed to write in because as I was listening to

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00:32:40,680 --> 00:32:43,400
Speaker 1: Lauren describing how her snails would do what she called

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00:32:43,600 --> 00:32:45,760
Speaker 1: her favorite thing to watch them do, how they would

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00:32:45,760 --> 00:32:47,680
Speaker 1: climb up the side of the tank just to push

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00:32:47,680 --> 00:32:49,640
Speaker 1: off and float back down. But she didn't know a

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00:32:49,720 --> 00:32:52,560
Speaker 1: name for the activity. A name for it immediately came

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00:32:52,600 --> 00:32:54,760
Speaker 1: to my mind. I couldn't believe that neither one of

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00:32:54,800 --> 00:33:04,400
Speaker 1: you thought of it. Of course they were abb snailing. Sorry,

485
00:33:04,440 --> 00:33:07,200
Speaker 1: but I just couldn't help myself. This is one of

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00:33:07,240 --> 00:33:10,840
Speaker 1: my very favorite things about our listeners is when they

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00:33:10,920 --> 00:33:14,880
Speaker 1: write in for like puns, like puns that we missed.

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00:33:15,600 --> 00:33:18,880
Speaker 1: That's yes, like that's the best type of correction we

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00:33:18,920 --> 00:33:25,840
Speaker 1: can get. Oh, dear editor, you may believe you missed

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00:33:25,880 --> 00:33:32,520
Speaker 1: this pun us neither. Thank you for sharing your brilliance

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00:33:32,600 --> 00:33:36,840
Speaker 1: all of you. Yes, yes, yes, and uh. Thanks to

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00:33:36,960 --> 00:33:41,240
Speaker 1: both of them for writing. If you would like to

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00:33:41,240 --> 00:33:44,400
Speaker 1: write to us, you can. Our email is hello at

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00:33:44,400 --> 00:33:47,880
Speaker 1: savor pod dot com. We're also on social media. You

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00:33:47,880 --> 00:33:51,360
Speaker 1: can find us on Twitter, Facebook, and Instagram at savor

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00:33:51,440 --> 00:33:53,720
Speaker 1: pod and we do hope to hear from you. Savor

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00:33:53,840 --> 00:33:56,160
Speaker 1: is production of I Heart Radio. For more podcasts my

498
00:33:56,200 --> 00:33:58,240
Speaker 1: heart Radio, you can visit the i Heart Radio app,

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00:33:58,360 --> 00:34:01,240
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

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00:34:01,600 --> 00:34:03,959
Speaker 1: Thanks as always to our super producers Dylan Fagin and

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00:34:03,960 --> 00:34:06,200
Speaker 1: Andrew Howard. Thanks to you for listening, and we hope

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00:34:06,200 --> 00:34:15,279
Speaker 1: that lots more good things are coming your way. H