1 00:00:08,840 --> 00:00:11,360 Speaker 1: Hello, and welcome to Savor Protection of iHeartRadio. I'm Annie 2 00:00:11,640 --> 00:00:14,040 Speaker 1: and I'm Lauren Vogelbaum, and today we have an episode 3 00:00:14,040 --> 00:00:19,720 Speaker 1: for you about box beers. Yes, yes, yes, as always 4 00:00:19,800 --> 00:00:25,200 Speaker 1: drink responsibly with these episodes. Was there a particular reason 5 00:00:25,280 --> 00:00:29,200 Speaker 1: this was on your mind? In our sort of rotation 6 00:00:29,360 --> 00:00:34,760 Speaker 1: of topics. I realized that we were we could very 7 00:00:34,800 --> 00:00:37,920 Speaker 1: well do a drink, perhaps an alcoholic one, if we 8 00:00:38,000 --> 00:00:39,839 Speaker 1: so chose. And so I was kind of doing a 9 00:00:39,920 --> 00:00:41,839 Speaker 1: light Google of like oh yeah, like like what kind 10 00:00:41,840 --> 00:00:45,960 Speaker 1: of beers are coming out right now? And yeah, I 11 00:00:46,040 --> 00:00:50,720 Speaker 1: was like, oh, Box, it's totally Box season, So let's go. Yeah, 12 00:00:50,840 --> 00:00:54,920 Speaker 1: let's go. I'm pretty new to the world of Box, 13 00:00:55,000 --> 00:00:59,360 Speaker 1: I mean new. It feels new to me. But I'd say, 14 00:00:59,400 --> 00:01:03,760 Speaker 1: like six years ago I went to Austin. It wasn't 15 00:01:03,800 --> 00:01:06,480 Speaker 1: for our south By Southwest trip, Okay, I was fateful 16 00:01:06,560 --> 00:01:10,920 Speaker 1: and decided the show. Who happened? I went to and 17 00:01:11,000 --> 00:01:13,800 Speaker 1: I have a good friend who is from Austin, Texas, 18 00:01:13,880 --> 00:01:15,679 Speaker 1: And she gave me kind of like what I do 19 00:01:15,760 --> 00:01:19,280 Speaker 1: with the map? She made me a map. She gave 20 00:01:19,280 --> 00:01:24,800 Speaker 1: me all these tips and she said, is it Lovebitt 21 00:01:24,920 --> 00:01:27,640 Speaker 1: County in Texas? They're Dry County, but they have this 22 00:01:27,800 --> 00:01:31,000 Speaker 1: really famous barbecue place. And she was like, what you 23 00:01:31,040 --> 00:01:32,920 Speaker 1: do is you wait in line. You're gonna wait in 24 00:01:32,959 --> 00:01:38,360 Speaker 1: line for hours, but you get schiner back, which is 25 00:01:38,520 --> 00:01:42,919 Speaker 1: Texas bock beer, and you just drink in the line. 26 00:01:43,080 --> 00:01:45,640 Speaker 1: It's gonna be great. And that's what I did. And 27 00:01:45,680 --> 00:01:49,680 Speaker 1: then a tornado happened, and then the whole day was wild, 28 00:01:49,760 --> 00:01:52,840 Speaker 1: and if you ever hear about it, you can find 29 00:01:52,880 --> 00:01:56,400 Speaker 1: me over a black beer, because I will not forget 30 00:01:56,440 --> 00:02:01,640 Speaker 1: everything that went wrong that day. But the bock beer 31 00:02:01,720 --> 00:02:04,640 Speaker 1: was good and the barbecue was good. And I saw 32 00:02:04,760 --> 00:02:07,640 Speaker 1: Mad Max Fury Road at that theater the draft of 33 00:02:07,800 --> 00:02:16,600 Speaker 1: the element Um. Well, uh, I'm sorry and cool, thank you, 34 00:02:18,880 --> 00:02:22,120 Speaker 1: I'm glad. I'm glad that you got the barbecue. Oh 35 00:02:22,160 --> 00:02:24,960 Speaker 1: it was good. Huh. And I'm glad that I'm glad 36 00:02:24,960 --> 00:02:31,959 Speaker 1: that it was a strong memory. Yeah, that's a word 37 00:02:32,040 --> 00:02:36,079 Speaker 1: for it, all right. Yeah. I don't have any I 38 00:02:36,560 --> 00:02:42,000 Speaker 1: cannot claim to have anything that passion impassioned involving any 39 00:02:42,080 --> 00:02:46,400 Speaker 1: kind of bock um. However, for sure, some of the 40 00:02:46,480 --> 00:02:49,920 Speaker 1: breweries around Atlanta, and we do have a number of 41 00:02:50,160 --> 00:02:55,000 Speaker 1: really good little craft breweries in town, um are making, 42 00:02:55,320 --> 00:02:58,320 Speaker 1: especially my box um because those are a little bit brighter, 43 00:02:58,400 --> 00:03:01,000 Speaker 1: they have like a little bit pop flavor to them, 44 00:03:01,000 --> 00:03:05,080 Speaker 1: which most boks do not. And yeah, and just really 45 00:03:05,160 --> 00:03:10,560 Speaker 1: really nice refreshing spring beer. So I am looking forward 46 00:03:10,600 --> 00:03:14,040 Speaker 1: to getting a few of those in the coming months. Yeah, 47 00:03:14,080 --> 00:03:17,600 Speaker 1: I was thinking about it for our whenever we can 48 00:03:17,800 --> 00:03:21,880 Speaker 1: defeat the scheduling demon for D and D. Yeah, I 49 00:03:21,919 --> 00:03:24,440 Speaker 1: was thinking about bringing some some next time. But yeah, 50 00:03:24,440 --> 00:03:26,960 Speaker 1: I gotta I want some after doing the research for 51 00:03:26,960 --> 00:03:29,960 Speaker 1: this episode. It's been a minute since I've had one. Yeah, yeah, 52 00:03:30,000 --> 00:03:32,960 Speaker 1: I really, I really want to seek out some of 53 00:03:32,960 --> 00:03:36,600 Speaker 1: the less common style, some of the styles that aren't 54 00:03:36,600 --> 00:03:40,320 Speaker 1: as commonly found around here and see just see what 55 00:03:40,360 --> 00:03:46,560 Speaker 1: they're all about. Yeah. Yeah, well I approve. I guess 56 00:03:46,560 --> 00:03:48,840 Speaker 1: this brings us through our question. I guess it does. Sure. 57 00:03:49,920 --> 00:03:57,680 Speaker 1: Buck beers, what are they? Well, Buck is a category 58 00:03:57,720 --> 00:04:01,800 Speaker 1: of lager beers that are focused on the malts, that is, 59 00:04:01,840 --> 00:04:05,480 Speaker 1: the toasted grains that they contain, and are light on hops, 60 00:04:05,600 --> 00:04:08,680 Speaker 1: so they tend to taste smooth and maybe a little 61 00:04:08,680 --> 00:04:12,000 Speaker 1: bit sweet and like toasty or nutty or caramel e. 62 00:04:12,960 --> 00:04:15,080 Speaker 1: Within the category, there are a few different styles that 63 00:04:15,200 --> 00:04:19,000 Speaker 1: bring out different sort of features of that category. Hells 64 00:04:19,160 --> 00:04:22,880 Speaker 1: or may box are brighter, doppele box are stronger and 65 00:04:23,040 --> 00:04:26,520 Speaker 1: maybe a little bit speeder um Wisen box are weedier, 66 00:04:26,640 --> 00:04:32,080 Speaker 1: perhaps obviously U Yeah, anyway, sure ice box are concentrated 67 00:04:32,120 --> 00:04:35,599 Speaker 1: and might be fruitier. Box can range in color and 68 00:04:35,680 --> 00:04:39,560 Speaker 1: alcohol level accordingly, but tend to be amber to brown 69 00:04:39,960 --> 00:04:43,240 Speaker 1: and in the mid to strong alcohol range, like above 70 00:04:43,360 --> 00:04:47,040 Speaker 1: six percent alcohol by volume, sort of maybe a little 71 00:04:47,040 --> 00:04:52,080 Speaker 1: bit warmingly boozy. Yeah, they're they're like the polar opposite 72 00:04:52,080 --> 00:04:56,600 Speaker 1: of IPAs if an ipa is super focused on the hops, 73 00:04:56,640 --> 00:04:59,280 Speaker 1: these are super focused on the malts. And yeah, just 74 00:04:59,360 --> 00:05:04,720 Speaker 1: really exp lauring what the grains in beer can taste like. 75 00:05:05,880 --> 00:05:10,120 Speaker 1: They're like they're like a like a good wool scarf 76 00:05:10,160 --> 00:05:16,400 Speaker 1: on a bright cold day in the spring. Hmm, sounds lovely. Yeah, 77 00:05:16,560 --> 00:05:25,240 Speaker 1: sounds lovely, Lauren, Yeah, uh um, Okay. Beer. Beer is 78 00:05:25,760 --> 00:05:29,279 Speaker 1: a grain soup or tea. I guess you could say 79 00:05:29,800 --> 00:05:33,880 Speaker 1: that you balance with bitter hops and ferment using friendly 80 00:05:33,960 --> 00:05:36,080 Speaker 1: yeasts that eat some of the sugars and the grains 81 00:05:36,120 --> 00:05:42,760 Speaker 1: and then poop alcohol, carbon dioxide and flavors yeast poo. 82 00:05:46,200 --> 00:05:48,919 Speaker 1: So when you're making beer, your first step is to 83 00:05:49,000 --> 00:05:52,040 Speaker 1: find some grains to ferment. Barley and wheat are common. 84 00:05:52,240 --> 00:05:55,159 Speaker 1: But before you do that fermenting, you want to develop 85 00:05:55,279 --> 00:05:58,720 Speaker 1: the flavors and the sugars in the grains too. I mean, 86 00:05:58,760 --> 00:06:01,839 Speaker 1: you know, like flavor your brew and to give your 87 00:06:01,920 --> 00:06:04,760 Speaker 1: yeast the most food, the most sugars to work with. 88 00:06:05,120 --> 00:06:08,600 Speaker 1: So you do this by malting the grains. That is, 89 00:06:08,720 --> 00:06:11,720 Speaker 1: you let them just barely start to germinate or sprout, 90 00:06:11,880 --> 00:06:15,400 Speaker 1: because grains are seeds, and when they start that sprouting process, 91 00:06:15,440 --> 00:06:19,160 Speaker 1: they convert some of their complex carbs into simpler carbs, 92 00:06:19,200 --> 00:06:22,400 Speaker 1: and then you toast or roast them to stop that. 93 00:06:23,200 --> 00:06:25,240 Speaker 1: Just put a just put a nope, nope, nope bread 94 00:06:25,240 --> 00:06:27,440 Speaker 1: on top of that process, and to add some color 95 00:06:27,720 --> 00:06:31,840 Speaker 1: and flavor through like caramelization and the mayard process, and 96 00:06:32,640 --> 00:06:37,360 Speaker 1: that is your malt um. There are many, many, many 97 00:06:37,440 --> 00:06:41,680 Speaker 1: specific varietals of grains that are treated in really specific 98 00:06:41,720 --> 00:06:45,279 Speaker 1: ways to create just all kinds of malts, from pale 99 00:06:45,320 --> 00:06:49,600 Speaker 1: gold to deep amber to black in color, with all 100 00:06:49,680 --> 00:06:55,960 Speaker 1: kinds of bready toasty or roasty flavors or some combination thereof. 101 00:06:57,400 --> 00:07:00,240 Speaker 1: But okay, all right, you got your malts. The next 102 00:07:00,240 --> 00:07:04,919 Speaker 1: step is fermentation. I said, earlier that box are lagger 103 00:07:05,160 --> 00:07:08,520 Speaker 1: type beers, and that refers to the type of yeast 104 00:07:08,560 --> 00:07:12,240 Speaker 1: that is used to ferment it. Loggers are made with 105 00:07:12,320 --> 00:07:16,720 Speaker 1: yeasts that thrive at relatively cool temperatures. These are sometimes 106 00:07:16,760 --> 00:07:21,640 Speaker 1: called or sometimes are bottom fermenting yeasts because they easily 107 00:07:21,640 --> 00:07:24,760 Speaker 1: sink to the bottom of a fermenting vessel and traditionally 108 00:07:24,800 --> 00:07:27,400 Speaker 1: we're collected from the bottom when you were making your 109 00:07:27,440 --> 00:07:30,280 Speaker 1: next batch of beer. In comparison that the yeasts that 110 00:07:30,320 --> 00:07:33,640 Speaker 1: are used to make ales thrive at warmer temperatures and 111 00:07:33,840 --> 00:07:37,760 Speaker 1: are usually top fermenting, meaning that they kick up more 112 00:07:37,800 --> 00:07:40,520 Speaker 1: foam at the top of the vessel while they're working 113 00:07:40,640 --> 00:07:45,480 Speaker 1: and are collected from the top when they're done. But yeah, 114 00:07:45,280 --> 00:07:50,640 Speaker 1: those lower temperatures in laggers mean that the fermentation process 115 00:07:50,720 --> 00:07:55,000 Speaker 1: happens more slowly and the resulting beers will really benefit 116 00:07:55,080 --> 00:07:57,200 Speaker 1: from being aged a bit like a few months at 117 00:07:57,280 --> 00:08:02,000 Speaker 1: least in cool conditions, and this process is known as loggering. 118 00:08:03,040 --> 00:08:07,480 Speaker 1: Logger yeasts don't produce as many like floral or fruity 119 00:08:07,520 --> 00:08:11,240 Speaker 1: flavors as ale yeasts do, so so they let the 120 00:08:11,280 --> 00:08:15,480 Speaker 1: flavors of the malts really shine. The sweetness of those 121 00:08:15,520 --> 00:08:19,480 Speaker 1: malts gets balanced out by the fact that the yeasts 122 00:08:19,520 --> 00:08:22,840 Speaker 1: have a longer while to work, so they eat more 123 00:08:23,040 --> 00:08:26,800 Speaker 1: of the sugar, so so laggering tends to produce really 124 00:08:27,080 --> 00:08:31,320 Speaker 1: smooth and crisp tasting beers, like they have the flavor 125 00:08:32,120 --> 00:08:39,160 Speaker 1: of a sweetbread without being sweet, which is so interesting. Yeah, yeah, 126 00:08:39,200 --> 00:08:42,600 Speaker 1: and yeah. A box are traditionally brewed in winter and 127 00:08:42,800 --> 00:08:46,920 Speaker 1: laggered until sometime in the spring. A regular just straight 128 00:08:47,000 --> 00:08:50,559 Speaker 1: up box are dark brown in color and toasty in flavor. 129 00:08:50,880 --> 00:08:55,320 Speaker 1: They're often pulled and drank around Lent and Easter. Dapple 130 00:08:55,360 --> 00:09:00,000 Speaker 1: box are stronger, darker version of the style with roastier flavors. 131 00:09:00,280 --> 00:09:03,480 Speaker 1: They are also associated with the Lent season. May box 132 00:09:03,760 --> 00:09:07,559 Speaker 1: literally May like the month of May. Box um are 133 00:09:07,559 --> 00:09:10,520 Speaker 1: also called Hell's and they are pulled in early May 134 00:09:11,000 --> 00:09:13,640 Speaker 1: that they're paler in color and are the one kind 135 00:09:13,640 --> 00:09:16,720 Speaker 1: of box made with more pronounced hop flavors, so they're 136 00:09:16,760 --> 00:09:19,920 Speaker 1: sort of um like like bright and chewy kind of uh. 137 00:09:20,200 --> 00:09:22,440 Speaker 1: Wisen box are the wheat beers of the category, Like 138 00:09:22,760 --> 00:09:24,440 Speaker 1: if you ever wished that you could put your half 139 00:09:24,440 --> 00:09:26,640 Speaker 1: of ice in through like one of those like quiz 140 00:09:26,720 --> 00:09:29,679 Speaker 1: noosed toaster ovens, Like that's that's sort of that's sort 141 00:09:29,679 --> 00:09:33,000 Speaker 1: of what you're what you're getting there? Yeah, um okay 142 00:09:33,080 --> 00:09:37,200 Speaker 1: and uh and ice box are made by literally freezing 143 00:09:37,280 --> 00:09:40,439 Speaker 1: out some of the water from the brew once it's made. 144 00:09:42,120 --> 00:09:47,400 Speaker 1: Ice box yeah create creating a strong, deep, sort of 145 00:09:47,480 --> 00:09:50,680 Speaker 1: rich beer that can have some fruity flavors. Um. Those 146 00:09:50,760 --> 00:09:53,160 Speaker 1: last two are harder to find around the United States, 147 00:09:53,160 --> 00:09:55,600 Speaker 1: though there are some craft breweries that are picking them up. 148 00:09:55,880 --> 00:09:58,680 Speaker 1: And that's just like a small sampling of things that 149 00:09:58,720 --> 00:10:01,800 Speaker 1: are within the box tradition. You can find a lot 150 00:10:01,800 --> 00:10:05,200 Speaker 1: of different like especially around the winter holiday season, there 151 00:10:05,240 --> 00:10:10,680 Speaker 1: are some more little little kind of subcategories or side quests, 152 00:10:10,800 --> 00:10:16,200 Speaker 1: almost into into the box style mm bock side quest. 153 00:10:16,240 --> 00:10:18,320 Speaker 1: I have to say I was intrigued by the ice 154 00:10:19,200 --> 00:10:22,240 Speaker 1: the ice one my research, and I was like, I 155 00:10:22,280 --> 00:10:25,760 Speaker 1: have never heard of this. I don't think I've had one, 156 00:10:25,920 --> 00:10:28,240 Speaker 1: but now I really want to. I also do like 157 00:10:28,280 --> 00:10:31,720 Speaker 1: I have the problem of just by the tasting notes 158 00:10:31,760 --> 00:10:34,280 Speaker 1: on a beer menu, I will automatically go to the 159 00:10:34,320 --> 00:10:37,280 Speaker 1: one that is the strongest in alcohol content. And then 160 00:10:37,320 --> 00:10:39,839 Speaker 1: I'm like, Lauren, what are you doing? Like you're you're 161 00:10:40,040 --> 00:10:42,880 Speaker 1: you're a tiny person, Like you can't if you have 162 00:10:42,960 --> 00:10:50,440 Speaker 1: that that's all you're going to get to try issue. Yeah. 163 00:10:50,440 --> 00:10:53,800 Speaker 1: It sounds lovely though, right, it does if anybody's had one. 164 00:10:54,080 --> 00:10:59,200 Speaker 1: Oh yeah right. In well, speaking of what about the 165 00:10:59,320 --> 00:11:07,920 Speaker 1: nutrition drank responsibly, Yes, we do have some interesting historical 166 00:11:08,040 --> 00:11:12,920 Speaker 1: beliefs about the nutrition. In the history section, there are 167 00:11:13,080 --> 00:11:16,880 Speaker 1: we have some numbers for you. Okay, yes, Because there 168 00:11:16,920 --> 00:11:21,200 Speaker 1: are a number of Bach festivals in early spring, like 169 00:11:21,200 --> 00:11:24,000 Speaker 1: like March through May. I saw in a bunch of 170 00:11:24,040 --> 00:11:27,640 Speaker 1: them that like it's a thing, like part of the celebration. 171 00:11:27,840 --> 00:11:29,800 Speaker 1: They were like, come get your beer poked with a 172 00:11:29,800 --> 00:11:33,840 Speaker 1: hot poker. I was like, what, Like like a number 173 00:11:34,040 --> 00:11:35,760 Speaker 1: of the festivals were like this is a thing, and 174 00:11:35,800 --> 00:11:40,600 Speaker 1: I was like, is it? Oh wow, I've got to know. 175 00:11:40,920 --> 00:11:43,680 Speaker 1: Apparently it like adds some nice caramel flavors. It like 176 00:11:43,760 --> 00:11:47,439 Speaker 1: really makes it foam up. Like I I'm not. Yeah, 177 00:11:47,480 --> 00:11:51,000 Speaker 1: I have no idea. Uh y'all write in let me know. 178 00:11:52,080 --> 00:11:54,800 Speaker 1: But okay, so all right. For reasons that we will 179 00:11:54,840 --> 00:11:58,320 Speaker 1: get into in the history section. Um, a lot of 180 00:11:58,440 --> 00:12:04,800 Speaker 1: Bach beers have goats on the label. Um, and it's 181 00:12:04,840 --> 00:12:08,720 Speaker 1: there's a goat association there. I read so many Bach 182 00:12:08,960 --> 00:12:14,319 Speaker 1: is the goat beer, greatest of all time, so many, 183 00:12:14,480 --> 00:12:19,880 Speaker 1: so many puns in this reading. M all right, so 184 00:12:20,400 --> 00:12:22,199 Speaker 1: all of these numbers have to do with goats. You're 185 00:12:22,240 --> 00:12:29,160 Speaker 1: welcome UM on one festival UM run by sly Fox 186 00:12:29,559 --> 00:12:34,640 Speaker 1: Brewing out in Pennsylvania features a goat race with like 187 00:12:34,800 --> 00:12:40,040 Speaker 1: forty to sixty participating goats every year, and the brewery 188 00:12:40,360 --> 00:12:43,800 Speaker 1: does name their annual my Bak after the winning goat. 189 00:12:45,040 --> 00:12:48,720 Speaker 1: Who names the goats? Oh, the farmer who owns the goat, 190 00:12:48,800 --> 00:12:52,720 Speaker 1: the goat owner. Yeah, wow, Yeah. My dad had really 191 00:12:52,760 --> 00:12:56,320 Speaker 1: strong opinions about goats. So oh really he loved goats, 192 00:12:56,320 --> 00:12:58,280 Speaker 1: but he had he had one as a kid, he 193 00:12:58,360 --> 00:13:02,360 Speaker 1: was on a farm, And don't mess with the goats, essentially, 194 00:13:02,440 --> 00:13:05,760 Speaker 1: is the message I took. I mean, that's probably good advice. 195 00:13:05,920 --> 00:13:11,600 Speaker 1: That's I'm trying to imagine getting forty to sixty goats 196 00:13:11,679 --> 00:13:16,000 Speaker 1: to race. Yeah, and it's I need to look some 197 00:13:16,440 --> 00:13:20,840 Speaker 1: video war. Yeah. I definitely the words that I read 198 00:13:22,720 --> 00:13:37,760 Speaker 1: about this were like, uh, chaotic, yeah and interesting. Oh 199 00:13:37,400 --> 00:13:41,280 Speaker 1: yeah that sounds about right. Yeah yeah, okay, okay, but 200 00:13:41,520 --> 00:13:43,440 Speaker 1: I think I've got a good picture in my mind 201 00:13:43,480 --> 00:13:53,280 Speaker 1: that I'm all right okay. Uh. Meanwhile, Louisville, Kentucky has 202 00:13:53,360 --> 00:13:56,679 Speaker 1: had Bach festivals as far back as eighteen fifty eight, 203 00:13:57,200 --> 00:14:00,000 Speaker 1: and the modern iteration, which is only a few years 204 00:14:00,040 --> 00:14:03,920 Speaker 1: years old, involves a day in late March with lots 205 00:14:03,920 --> 00:14:07,920 Speaker 1: of local brews and music and food, including a best 206 00:14:07,960 --> 00:14:14,600 Speaker 1: of the worst sausage competition. Uh yeah, there's also a 207 00:14:14,800 --> 00:14:19,600 Speaker 1: full panel of goat races throughout the day, presented by 208 00:14:19,720 --> 00:14:24,280 Speaker 1: Jefferson County Farm Bureau. It kicks off at noon with 209 00:14:24,320 --> 00:14:26,880 Speaker 1: a blessing of the goats from a local from a 210 00:14:26,880 --> 00:14:31,400 Speaker 1: local pastor or church human. I guess I didn't check. 211 00:14:32,600 --> 00:14:37,680 Speaker 1: And in twenty twenty three, this involved ten separate races 212 00:14:38,280 --> 00:14:42,200 Speaker 1: of ten goats, each including a baby goat and adult 213 00:14:42,280 --> 00:14:47,360 Speaker 1: goat categories, each sponsored by a local business, including but 214 00:14:47,520 --> 00:14:51,720 Speaker 1: not limited to, the first urology kat me if you 215 00:14:51,880 --> 00:14:59,480 Speaker 1: can adult goat race. Wow, Cat's a set of words 216 00:14:59,560 --> 00:15:06,000 Speaker 1: joined together. I don't know that I ever anticipated. Yeah. Yeah, 217 00:15:06,520 --> 00:15:09,560 Speaker 1: they did enter a goat of their own into the race. 218 00:15:09,960 --> 00:15:18,520 Speaker 1: Its name is Euriethra Franklin. Well, I hope you did well, 219 00:15:18,560 --> 00:15:23,280 Speaker 1: miss Franklin. Yeah. And of course, at this festival, they 220 00:15:23,360 --> 00:15:28,960 Speaker 1: specify the organizers specify that all goat costumes and fashions 221 00:15:29,040 --> 00:15:37,840 Speaker 1: are encouraged, so of course, goat fashion always. This just 222 00:15:37,880 --> 00:15:40,480 Speaker 1: happened as we're recording this, like last weekend, So if 223 00:15:40,520 --> 00:15:45,400 Speaker 1: anyone went and has pictures, I need to see them. Um, okay, 224 00:15:45,680 --> 00:15:47,960 Speaker 1: one more, one more for you, because I could have 225 00:15:48,040 --> 00:15:53,400 Speaker 1: kept going on about these festivals in their goats, but okay. Um. 226 00:15:53,560 --> 00:15:56,960 Speaker 1: In Cincinnati, Ohio, the first weekend in March sees their 227 00:15:57,040 --> 00:16:00,640 Speaker 1: boch Fest. This year was their thirty first. There's a 228 00:16:00,680 --> 00:16:04,880 Speaker 1: local brewers competition, a gender neutral pageant, the crowns each 229 00:16:04,920 --> 00:16:10,000 Speaker 1: year's sausage Queen, and there is a parade, I quote 230 00:16:10,000 --> 00:16:12,520 Speaker 1: from their website, traditionally led by a goat pulling a 231 00:16:12,600 --> 00:16:18,280 Speaker 1: keg and the reigning sausage queen. Yeah, so there's that. 232 00:16:18,360 --> 00:16:24,560 Speaker 1: Of course, there's goat yoga there also. Okay, this one 233 00:16:24,640 --> 00:16:29,760 Speaker 1: is not goat related. There's also an annual precipitation retaliation 234 00:16:29,960 --> 00:16:34,520 Speaker 1: happy hour prior to the festival kickoff. Because okay, what 235 00:16:34,520 --> 00:16:38,160 Speaker 1: had happened was in two thousand and eight Bokfest was 236 00:16:38,200 --> 00:16:42,920 Speaker 1: all but shut down by a snowstorm, and so every 237 00:16:43,000 --> 00:16:46,840 Speaker 1: year after that they've gotten together before the fest and 238 00:16:47,280 --> 00:16:53,440 Speaker 1: burned an effigy of a snowman to ensure good weather. Again. 239 00:16:53,520 --> 00:16:56,280 Speaker 1: I quote from their website. The gods were thus put 240 00:16:56,320 --> 00:17:05,200 Speaker 1: on notice and provided us with a beautiful Bokfest weekend. Wow. Yeah, fascinating. Yeah. 241 00:17:05,960 --> 00:17:09,280 Speaker 1: I have to say that I am disappointed in myself 242 00:17:09,359 --> 00:17:11,959 Speaker 1: and everyone that I've ever known for never bringing me 243 00:17:12,000 --> 00:17:14,200 Speaker 1: to a boxfest. I'm like, what have we all been 244 00:17:14,240 --> 00:17:16,920 Speaker 1: doing with our lives? Because these sound like a rip 245 00:17:17,000 --> 00:17:23,840 Speaker 1: roar in good time? They too, and they're so beautifully straight. 246 00:17:24,200 --> 00:17:31,040 Speaker 1: Yeah yeah, just real bonkers. Burned a snow bay. It's 247 00:17:31,080 --> 00:17:33,240 Speaker 1: an effigy of a snowman, so it's not it's not 248 00:17:33,320 --> 00:17:36,480 Speaker 1: made of snow, it is. It will burn. Um, I've 249 00:17:36,520 --> 00:17:46,119 Speaker 1: seen the photographic proof. Um, that's so good. Oh my gosh. 250 00:17:45,000 --> 00:17:47,800 Speaker 1: Oh see, just when he thought that there weren't nice 251 00:17:47,840 --> 00:17:53,840 Speaker 1: things in the world, a goat pulling a gig? Yeah yeah, wow. 252 00:17:55,800 --> 00:17:59,719 Speaker 1: I mean I'm at a loss for words to be honest. 253 00:18:00,200 --> 00:18:04,879 Speaker 1: Oh well, um, okay, how how about this? Uh let's 254 00:18:05,160 --> 00:18:07,120 Speaker 1: you know, we we do have some history for you, 255 00:18:07,200 --> 00:18:09,399 Speaker 1: but but let's go to a quick break for a 256 00:18:09,440 --> 00:18:22,080 Speaker 1: word from our sponsors and let Annie recover a little. Yeah, yes, yeah, 257 00:18:22,920 --> 00:18:26,080 Speaker 1: and we're back. Thank you sponsor, Yes, thank you, And 258 00:18:26,160 --> 00:18:29,840 Speaker 1: I think I've got my mind back on track. Yeah, yeah, okay, thanks, 259 00:18:29,840 --> 00:18:33,920 Speaker 1: So okay, all right, let's try it. All right, let's 260 00:18:33,960 --> 00:18:39,120 Speaker 1: let's see what happened. Right. So, yes, we have established 261 00:18:39,240 --> 00:18:43,000 Speaker 1: oof beer is old. Beer is old. Oh yeah, you 262 00:18:43,040 --> 00:18:46,160 Speaker 1: can listen to many of our beer episodes to learn 263 00:18:46,240 --> 00:18:51,960 Speaker 1: more about it. But old m Most sources agree that 264 00:18:52,280 --> 00:18:55,480 Speaker 1: box style beers in particular, were a type of beers 265 00:18:55,520 --> 00:18:58,160 Speaker 1: that were originally brewed as multi ales that came out 266 00:18:58,200 --> 00:19:04,840 Speaker 1: of Einbeck, Germany, sometime during the fourteenth century. And you know, 267 00:19:04,920 --> 00:19:08,600 Speaker 1: these beer episodes always get more political and economical than 268 00:19:08,640 --> 00:19:15,600 Speaker 1: I'm anticipating. But one of the things I kind of 269 00:19:15,600 --> 00:19:18,440 Speaker 1: I'm condensing this a lot because it was very political 270 00:19:18,480 --> 00:19:23,200 Speaker 1: and economical, but I'mbeck was a well known and popular 271 00:19:23,240 --> 00:19:26,679 Speaker 1: brewing center and beer exporter at the time, but it 272 00:19:26,720 --> 00:19:31,359 Speaker 1: was also this member of a very powerful set of merchants, 273 00:19:31,480 --> 00:19:37,600 Speaker 1: this Merchant's Guild, and their style of beer benefited from 274 00:19:37,640 --> 00:19:40,639 Speaker 1: being a member. Yeah yeah, because right like that happened 275 00:19:40,680 --> 00:19:43,080 Speaker 1: to be what they were making, and they got their 276 00:19:43,080 --> 00:19:45,879 Speaker 1: product out to more places and more people than a 277 00:19:45,920 --> 00:19:53,199 Speaker 1: lot of other beer styles could exactly. And also in 278 00:19:53,240 --> 00:19:55,960 Speaker 1: part because of that, they were seen as somewhat of 279 00:19:56,000 --> 00:19:58,480 Speaker 1: an authority in beer brewing because more people were having 280 00:19:58,520 --> 00:20:01,680 Speaker 1: their beers, so that they must know what they're doing. Yeah, 281 00:20:01,720 --> 00:20:05,800 Speaker 1: But also they were an early adopter of hops. Hops 282 00:20:05,840 --> 00:20:08,000 Speaker 1: grew really well in that area, and they used them 283 00:20:08,000 --> 00:20:11,879 Speaker 1: for both flavor and as a preservative in their beers. 284 00:20:13,200 --> 00:20:15,399 Speaker 1: Another thing they had going for them in these early 285 00:20:15,520 --> 00:20:19,480 Speaker 1: days was the color of their beers, because at the time, 286 00:20:19,680 --> 00:20:22,760 Speaker 1: a lot of the ales that were available were dark 287 00:20:22,800 --> 00:20:26,199 Speaker 1: and murky, but there's at least some of them were pale, 288 00:20:26,480 --> 00:20:29,680 Speaker 1: which was almost seen as like a novelty, like whoa yeah. Yeah. 289 00:20:29,960 --> 00:20:32,679 Speaker 1: They were one of the first places that, as we 290 00:20:32,760 --> 00:20:36,800 Speaker 1: talked about in our hoof in our Stout and Porter episode, 291 00:20:36,880 --> 00:20:45,080 Speaker 1: perhaps the process of toasting malts to a gentle pale 292 00:20:45,119 --> 00:20:48,760 Speaker 1: color was a technology that was not or maybe not 293 00:20:48,880 --> 00:20:52,600 Speaker 1: pale anyway. Um yeah, yeah, that the technology to achieve 294 00:20:53,200 --> 00:20:58,760 Speaker 1: a light roast wasn't something that was developed until a 295 00:20:58,800 --> 00:21:02,879 Speaker 1: little bit on down the line. So when these these 296 00:21:02,920 --> 00:21:06,439 Speaker 1: paler ales came out in paler beers in general, it 297 00:21:06,520 --> 00:21:11,560 Speaker 1: was right, it was like whoa, fancy wow this. Yeah, 298 00:21:11,600 --> 00:21:13,040 Speaker 1: it was a whole trend for a while, and then 299 00:21:13,040 --> 00:21:17,440 Speaker 1: it kind of reversed later, but that's that's later yeah, 300 00:21:17,560 --> 00:21:20,440 Speaker 1: So the brewers would typically make this style of beer 301 00:21:20,680 --> 00:21:23,720 Speaker 1: in winter and then release it in the spring, and 302 00:21:23,920 --> 00:21:29,120 Speaker 1: box were primarily brewed in Einbeck until the seventeenth century ish, 303 00:21:29,200 --> 00:21:31,800 Speaker 1: and then they were reimagined in Munich around the same time, 304 00:21:31,800 --> 00:21:34,400 Speaker 1: which we'll talk about in a second. And they had 305 00:21:34,480 --> 00:21:37,879 Speaker 1: been exported and sold in Munich, so people in Munich 306 00:21:37,920 --> 00:21:41,119 Speaker 1: were trying to figure out how to make it their 307 00:21:41,160 --> 00:21:45,399 Speaker 1: own spin on it, that kind of thing. As you mentioned, Floren, 308 00:21:46,960 --> 00:21:49,680 Speaker 1: many historians cries at the name Bach is a corruption 309 00:21:49,800 --> 00:21:55,040 Speaker 1: of Einbeck in the Bavarian dialect, meaning it was only 310 00:21:55,040 --> 00:21:57,480 Speaker 1: in use after the beer came to Munich. And I 311 00:21:57,560 --> 00:22:00,280 Speaker 1: love this. Some people think it's iron Bach. It's a 312 00:22:00,560 --> 00:22:04,800 Speaker 1: one bock. Please, I'd back anyway the name, Okay, I 313 00:22:04,880 --> 00:22:08,080 Speaker 1: get it, Yeah, yeah, yeah, yeah, yeah, that's I mean, 314 00:22:08,080 --> 00:22:10,760 Speaker 1: I don't know if it's true, but I like that. Yeah. 315 00:22:10,800 --> 00:22:17,159 Speaker 1: But the name men's back ram our male goat in 316 00:22:17,240 --> 00:22:23,439 Speaker 1: German Um, which is why goats are frequently part of 317 00:22:23,480 --> 00:22:26,879 Speaker 1: the logo for these styles of beers and apparently in 318 00:22:26,960 --> 00:22:32,600 Speaker 1: races in vestivals. It's just fantastic. I am pleased to 319 00:22:32,600 --> 00:22:35,240 Speaker 1: report that I've seen so many photographs of baby goats 320 00:22:35,240 --> 00:22:43,879 Speaker 1: today terrific should be I'm happy, that's amazing. You really 321 00:22:43,920 --> 00:22:50,560 Speaker 1: never know where the resource will take you. Oh wow. Okay, Well, 322 00:22:51,760 --> 00:22:55,800 Speaker 1: this kind of dynasty of Einbeck and these bock beers 323 00:22:55,840 --> 00:23:00,679 Speaker 1: from I'mbeck fell uh in sixteen hundreds is because in 324 00:23:00,760 --> 00:23:04,320 Speaker 1: part of the Thirty Years War that all but decimated 325 00:23:04,560 --> 00:23:08,160 Speaker 1: this merchant league that i'mbeck was part of. As well 326 00:23:08,200 --> 00:23:12,879 Speaker 1: as their brewing industry, there was also economic competition, a 327 00:23:12,960 --> 00:23:16,040 Speaker 1: severe fire in the region, just a bunch of things 328 00:23:16,200 --> 00:23:22,000 Speaker 1: went wrong, and it really slowed their exports down massively. 329 00:23:23,440 --> 00:23:28,800 Speaker 1: But if a Verian Duke Maximilian was a big fan, 330 00:23:29,080 --> 00:23:31,359 Speaker 1: as the story goes, and he did not like that 331 00:23:31,400 --> 00:23:34,560 Speaker 1: he couldn't get his hands on as much of bock 332 00:23:34,680 --> 00:23:40,400 Speaker 1: beer as he desired used to, so he brought in 333 00:23:40,920 --> 00:23:44,920 Speaker 1: Elias Pischelare, who was a specialist in this type of beer, 334 00:23:45,000 --> 00:23:48,880 Speaker 1: in sixteen twelve, and he tasked this brewer with making 335 00:23:49,200 --> 00:23:55,120 Speaker 1: some bock beers in munich Ah. Okay, it seems he 336 00:23:55,320 --> 00:23:59,760 Speaker 1: was not allowed to leave until he completed this task, 337 00:24:00,119 --> 00:24:03,280 Speaker 1: to the Duke's satisfaction. I only found that in a 338 00:24:03,280 --> 00:24:07,919 Speaker 1: few places, so I'm not sure. Sultskan situation. I like this, Okay, 339 00:24:08,119 --> 00:24:11,680 Speaker 1: it kind of felt like that. And it took about 340 00:24:11,680 --> 00:24:14,480 Speaker 1: two years before he was brewing something that was close 341 00:24:14,800 --> 00:24:18,640 Speaker 1: enough to this box style from Einbeck that the Duke 342 00:24:18,760 --> 00:24:23,560 Speaker 1: was like okay, and then production began in earnest. But meanwhile, 343 00:24:23,600 --> 00:24:26,760 Speaker 1: as I said, Munich brewers were experimenting with the style. 344 00:24:28,080 --> 00:24:31,679 Speaker 1: They were at the time known for brewing these darker ales, 345 00:24:31,720 --> 00:24:35,400 Speaker 1: and they added that into the mix with these this 346 00:24:35,600 --> 00:24:40,000 Speaker 1: new Logger brewing techniques that was coming out of Okay, 347 00:24:40,080 --> 00:24:43,400 Speaker 1: these experiments with bock beers. There you go. So there's 348 00:24:43,440 --> 00:24:47,480 Speaker 1: where you get the darker colored maltz back in Okay, great, yes, yes, 349 00:24:47,520 --> 00:24:50,639 Speaker 1: a chest but also I love this and a lot 350 00:24:50,680 --> 00:24:53,920 Speaker 1: of this might not be true either, but okay. Allegedly 351 00:24:54,080 --> 00:24:58,520 Speaker 1: the duple bock are double block was created by seventeenth 352 00:24:58,640 --> 00:25:02,520 Speaker 1: century Polliner monks, and this was a sect of monks 353 00:25:02,520 --> 00:25:05,560 Speaker 1: founded in Germany. And guess what it has to do 354 00:25:05,640 --> 00:25:10,920 Speaker 1: with Lynch what I swear it comes up all the time, 355 00:25:11,040 --> 00:25:15,359 Speaker 1: I'm never expecting it. It was this hyper malted, grain 356 00:25:15,400 --> 00:25:18,439 Speaker 1: packed beer that was meant to be drunk during the 357 00:25:18,600 --> 00:25:22,040 Speaker 1: Lenten Fast. I say again, oof, that sounds horrible to 358 00:25:22,160 --> 00:25:27,560 Speaker 1: drink this while you're fasting. But okay, yep, I'm sure yes. 359 00:25:28,320 --> 00:25:30,800 Speaker 1: So from what I read, these beers had more flavor 360 00:25:30,880 --> 00:25:34,639 Speaker 1: and more alcohol, and depending on where they were brewed 361 00:25:34,760 --> 00:25:37,320 Speaker 1: and what they were brewed with, like some were brewed 362 00:25:37,320 --> 00:25:41,040 Speaker 1: with Pilsner months, they could be pale or dark in color. Okay, 363 00:25:41,960 --> 00:25:44,720 Speaker 1: but a lot of things I read, going back to 364 00:25:44,840 --> 00:25:51,480 Speaker 1: that kind of historical nutrition in heavy quotes, aspects said 365 00:25:51,520 --> 00:25:53,880 Speaker 1: that it was believed that these beers provided like more 366 00:25:53,920 --> 00:25:57,679 Speaker 1: protein and carbs during fasting, like bread or grain in 367 00:25:57,680 --> 00:26:03,600 Speaker 1: a glass if you will, okay, um okay. Also, also, 368 00:26:03,640 --> 00:26:07,840 Speaker 1: according to I'm not sure if it's true history here, 369 00:26:08,680 --> 00:26:13,480 Speaker 1: the monks nicknamed this beer um the salvator Um the 370 00:26:13,560 --> 00:26:17,760 Speaker 1: Savior okay. And so this is why today you will 371 00:26:17,800 --> 00:26:22,679 Speaker 1: still see most dopple box style beers named something eighter 372 00:26:23,160 --> 00:26:26,080 Speaker 1: like like a T O R is the end of 373 00:26:26,119 --> 00:26:29,320 Speaker 1: the name, and that that is a clear sign that 374 00:26:29,400 --> 00:26:36,160 Speaker 1: something is a double bock. Wow. Yeah, fascinating. So German 375 00:26:36,240 --> 00:26:39,720 Speaker 1: monks introduced this beer style to Italy in sixteen twenty seven, 376 00:26:39,800 --> 00:26:44,639 Speaker 1: and according to a few sources, the name actually comes 377 00:26:44,680 --> 00:26:49,440 Speaker 1: from its similarity to bock beers. I find this so fascinating. 378 00:26:49,920 --> 00:26:53,000 Speaker 1: So I've always thought it was you know, double box, 379 00:26:53,080 --> 00:26:56,480 Speaker 1: like just stronger. Sure, but according to a couple sources 380 00:26:56,480 --> 00:27:00,760 Speaker 1: at least, it's more that people notice that it kind 381 00:27:00,840 --> 00:27:03,960 Speaker 1: of tasted like a bock beer, so they called it 382 00:27:04,119 --> 00:27:09,440 Speaker 1: doppel back like a doppel ganger. Oh oh, I get it. Yeah, 383 00:27:09,520 --> 00:27:11,679 Speaker 1: like like like a double not as in strength, but 384 00:27:11,760 --> 00:27:14,080 Speaker 1: a double as in like a like a mirror or 385 00:27:14,240 --> 00:27:18,399 Speaker 1: like similarity situation. Oh that's so fun. That's cool. If 386 00:27:18,440 --> 00:27:21,920 Speaker 1: it's true, that's really neat, because yeah, I've never thought 387 00:27:21,960 --> 00:27:28,320 Speaker 1: of it like that. Very cool. Uh. I guess Martin Luther, 388 00:27:29,200 --> 00:27:32,600 Speaker 1: you know that guy that will just Folk served it 389 00:27:32,680 --> 00:27:37,000 Speaker 1: at his wedding. Yeah, supposedly he dug it because like 390 00:27:37,080 --> 00:27:38,840 Speaker 1: it had been served to him to kind of cheer 391 00:27:38,920 --> 00:27:41,240 Speaker 1: him up while he was in the middle of, like, 392 00:27:42,119 --> 00:27:50,200 Speaker 1: you know, having to defend himself and his ideas. But yeah, yeah, 393 00:27:50,240 --> 00:27:53,080 Speaker 1: maybe I've I've read that in a number of places too. Yeah. 394 00:27:53,160 --> 00:27:56,040 Speaker 1: I also read he showed up at one of those 395 00:27:56,040 --> 00:27:59,600 Speaker 1: defenses with some oh okay and was like, this is 396 00:27:59,640 --> 00:28:04,680 Speaker 1: a a beer the righteous. Oh it's just saying how 397 00:28:04,720 --> 00:28:08,080 Speaker 1: good it was. I don't know, but it did come 398 00:28:08,160 --> 00:28:11,520 Speaker 1: up in a lot of sources. And because of this, 399 00:28:11,960 --> 00:28:15,640 Speaker 1: I guess some of the brewers of these beers were 400 00:28:15,680 --> 00:28:18,959 Speaker 1: so excited about this endorsement that they put his face 401 00:28:19,800 --> 00:28:22,760 Speaker 1: on their labels and called it the beer of Martin Luther. 402 00:28:25,440 --> 00:28:32,560 Speaker 1: I've seen, yeah, and some of the earliest bock beers 403 00:28:32,600 --> 00:28:35,920 Speaker 1: that were exported to the US were this like beer 404 00:28:35,960 --> 00:28:37,920 Speaker 1: of Martin Luther with his face on it, and it 405 00:28:38,080 --> 00:28:43,960 Speaker 1: strengthened the association. All right, Yeah, quite a thing. Quite 406 00:28:43,960 --> 00:28:48,560 Speaker 1: a thing, um speaking of in the US. When German 407 00:28:48,600 --> 00:28:51,960 Speaker 1: immigrants arrived in America, their beer taste came with them. 408 00:28:52,360 --> 00:28:56,120 Speaker 1: And that means that areas with high German immigrant populations, 409 00:28:56,120 --> 00:28:59,520 Speaker 1: like Milwaukee do have breweries producing a type of bock 410 00:28:59,560 --> 00:29:01,640 Speaker 1: beer all the It's not limited to that at all, 411 00:29:01,760 --> 00:29:05,320 Speaker 1: certainly not in the early days. Kind of Milwaukee was 412 00:29:05,360 --> 00:29:07,360 Speaker 1: a big one. And I looked up because you know, 413 00:29:07,680 --> 00:29:09,960 Speaker 1: I had had Shiner Bak. I was like, well, what 414 00:29:10,000 --> 00:29:13,520 Speaker 1: about that? That came out of Shiner, Texas and it 415 00:29:13,640 --> 00:29:16,280 Speaker 1: debuted in nineteen thirteen or nineteen fifteen. It sounds like 416 00:29:16,320 --> 00:29:18,560 Speaker 1: they kind of got to the recipe in nineteen thirteen 417 00:29:18,600 --> 00:29:24,560 Speaker 1: and then in nineteen fifteen, but that that time, yeah, yeah, yeah, 418 00:29:24,800 --> 00:29:27,800 Speaker 1: um also another another sort of side quest because I 419 00:29:28,240 --> 00:29:31,320 Speaker 1: kept coming up in my search results. M I need 420 00:29:31,320 --> 00:29:35,600 Speaker 1: to mention that the Portuguese beer brand Superbok launched in 421 00:29:35,680 --> 00:29:39,160 Speaker 1: nineteen twenty seven. It is not a bock. It is 422 00:29:39,160 --> 00:29:45,239 Speaker 1: a pilsner um uh and today the recently rebranded um 423 00:29:45,400 --> 00:29:50,520 Speaker 1: Superbok Group is the largest Portuguese beverage company and it's beer, 424 00:29:51,080 --> 00:29:54,360 Speaker 1: which is a pilsner called Superbok, is one of the 425 00:29:54,400 --> 00:29:59,640 Speaker 1: top selling beers, like in the world. Oh wow, that 426 00:30:00,200 --> 00:30:04,720 Speaker 1: interested Yeah, yeah, I do not believe that they make 427 00:30:04,760 --> 00:30:08,280 Speaker 1: a buck at this time. Yeah. Do you think it's 428 00:30:08,320 --> 00:30:11,880 Speaker 1: like a purposeful thing or a misunderstanding or just that's 429 00:30:11,880 --> 00:30:14,239 Speaker 1: the name I did it. I didn't dig into it 430 00:30:14,280 --> 00:30:17,520 Speaker 1: too hard. I was just like, well that I don't 431 00:30:17,600 --> 00:30:21,200 Speaker 1: have that much time for this one, but maybe later 432 00:30:21,240 --> 00:30:23,440 Speaker 1: we can come back to it. I love to I 433 00:30:23,480 --> 00:30:26,080 Speaker 1: don't think I have any personal experience with this brand 434 00:30:26,440 --> 00:30:31,560 Speaker 1: um or this or this beer. Yeah. Well, listeners, as always, 435 00:30:31,680 --> 00:30:37,760 Speaker 1: Oh gosh, you know, please please please let us know. 436 00:30:37,920 --> 00:30:44,160 Speaker 1: This one is rife with hopefully questions that you can answer. Yeah. Yeah, 437 00:30:44,560 --> 00:30:46,600 Speaker 1: and I don't know that this whole style, you know, 438 00:30:46,760 --> 00:30:51,080 Speaker 1: we got so um I'm comfortable saying obsessed with IPA's 439 00:30:51,320 --> 00:30:55,760 Speaker 1: in the United States when the craft brewing scene started 440 00:30:55,840 --> 00:30:59,160 Speaker 1: kicking up after all of those legal tangles kind of 441 00:30:59,400 --> 00:31:02,280 Speaker 1: kind of got deregulated and we were able to open 442 00:31:02,360 --> 00:31:07,360 Speaker 1: craft breweries again. Um. IPAs have ruled so intensely, and 443 00:31:07,480 --> 00:31:11,320 Speaker 1: I am so glad to see other types of beers coming, 444 00:31:11,760 --> 00:31:15,880 Speaker 1: coming back, coming to light um, gaining popularity. Uh and yeah, 445 00:31:15,880 --> 00:31:18,840 Speaker 1: so I don't know, maybe maybe if we're tired of 446 00:31:19,040 --> 00:31:23,560 Speaker 1: fruited sours um, then then we can introduce some bocks 447 00:31:23,600 --> 00:31:25,880 Speaker 1: into the mix. I don't know. Oh, yeah, I mean 448 00:31:25,960 --> 00:31:31,160 Speaker 1: more more varieties. Yeah, always good. Nothing against either IPAs 449 00:31:31,280 --> 00:31:35,280 Speaker 1: or fruited sours I know, no dissing here, just sometimes 450 00:31:35,280 --> 00:31:37,840 Speaker 1: you just have a different feeling, a different vibe of 451 00:31:37,880 --> 00:31:43,479 Speaker 1: the day. Yeah, absolutely, m whoa. I think that's what 452 00:31:43,520 --> 00:31:46,120 Speaker 1: we have to say about bock beers for now. It is. 453 00:31:46,520 --> 00:31:48,680 Speaker 1: We do have some listener mail for you, though, and 454 00:31:48,720 --> 00:31:50,440 Speaker 1: we are going to get into that after we get 455 00:31:50,440 --> 00:31:52,239 Speaker 1: back from one more quick break for a word from 456 00:31:52,240 --> 00:32:03,600 Speaker 1: our sponsors, and we're back, thank you, yes, thank you, 457 00:32:04,160 --> 00:32:12,480 Speaker 1: and we're back with That's how I imagine my dad's 458 00:32:12,480 --> 00:32:18,800 Speaker 1: got oh whose name was Billy Oh, gotta you've gotta 459 00:32:18,840 --> 00:32:23,800 Speaker 1: appreciate it for simplicity, straightforward to the point. Yeah, love it, 460 00:32:23,920 --> 00:32:33,760 Speaker 1: love it so good. Oh Man Steer wrote, just finished 461 00:32:33,840 --> 00:32:37,320 Speaker 1: listening to the Joy of Cooking, fantastic episode. I have 462 00:32:37,440 --> 00:32:39,800 Speaker 1: a couple of things to cover. We have a similar 463 00:32:39,800 --> 00:32:42,080 Speaker 1: traditional cookbook here in New Zealand that is in all 464 00:32:42,160 --> 00:32:45,440 Speaker 1: Kiwi kitchens called the Edmonds Cookbook. Not sure if they 465 00:32:45,480 --> 00:32:47,880 Speaker 1: have a similar one in Australia, but if they do, 466 00:32:48,200 --> 00:32:52,960 Speaker 1: it's probably stolen from us. Like Havelova and Crowded House. 467 00:32:55,200 --> 00:32:58,160 Speaker 1: The three best things to come out of Australia are 468 00:32:58,400 --> 00:33:03,440 Speaker 1: dim Tims, mention My and Kylie. We love hot cross 469 00:33:03,520 --> 00:33:07,440 Speaker 1: buns toasted smothered in butter with a smear of thatchamite 470 00:33:07,680 --> 00:33:12,840 Speaker 1: not too much. And these picture of vegemite bagel bites inclosed. 471 00:33:14,680 --> 00:33:17,280 Speaker 1: Your next broad ship should be to New Zealand. We 472 00:33:17,320 --> 00:33:22,800 Speaker 1: have epic food and wine for you to discover. I agree. 473 00:33:22,960 --> 00:33:25,480 Speaker 1: I you write to our boss and tell him that 474 00:33:28,320 --> 00:33:32,040 Speaker 1: I am down absolutely person my bags. I could pack 475 00:33:32,120 --> 00:33:40,720 Speaker 1: them now easy. Oh oh, how wonderful. Yeah m I 476 00:33:40,760 --> 00:33:44,440 Speaker 1: really want to do more cookbook episodes now, because especially 477 00:33:44,440 --> 00:33:48,920 Speaker 1: these these very um just very well loved, very popular 478 00:33:49,320 --> 00:33:53,640 Speaker 1: books that everyone sort of grows up with are super fascinating. Yeah, 479 00:33:53,760 --> 00:33:56,360 Speaker 1: and now I want to check this Edmonds cookbook out 480 00:33:56,400 --> 00:33:58,640 Speaker 1: because I love that. Like in New Zealand, that's the one, 481 00:33:58,680 --> 00:34:03,920 Speaker 1: that's the one everybody as it also Australia. I was 482 00:34:03,960 --> 00:34:13,960 Speaker 1: just reading the note don't come at me, but I 483 00:34:14,000 --> 00:34:16,839 Speaker 1: do love it. I I think it's all in good fun. 484 00:34:17,080 --> 00:34:21,880 Speaker 1: I hope fingers crossed. Yeah that is. If it's not, 485 00:34:22,080 --> 00:34:27,799 Speaker 1: then don't un good fund the messenger. Yeah all right, 486 00:34:28,000 --> 00:34:31,200 Speaker 1: Angela wrote, I just had to tell you about my 487 00:34:31,239 --> 00:34:34,960 Speaker 1: recent visit to the Gouda Cheese Experience in the Netherlands. 488 00:34:35,480 --> 00:34:38,160 Speaker 1: Being a Colombian who moved to the Netherlands to study 489 00:34:38,239 --> 00:34:41,400 Speaker 1: and a food fan, I was intrigued by the country's 490 00:34:41,480 --> 00:34:44,840 Speaker 1: love for cheese and boy was I in for retreat. 491 00:34:45,440 --> 00:34:47,560 Speaker 1: Before I left for the city, I searched through your 492 00:34:47,600 --> 00:34:50,399 Speaker 1: catalog and sure enough, an episode on Guda was there. 493 00:34:50,840 --> 00:34:52,960 Speaker 1: I heard it on my way there and knew I 494 00:34:53,000 --> 00:34:56,080 Speaker 1: had to report back on my findings. The Gooda Cheese 495 00:34:56,080 --> 00:34:59,640 Speaker 1: Experience was a total blast. It's an interactive museum that 496 00:34:59,719 --> 00:35:02,080 Speaker 1: took me on a journey from milk to cheese in 497 00:35:02,120 --> 00:35:05,240 Speaker 1: an attempt to train you to become a real Gouda 498 00:35:05,360 --> 00:35:09,040 Speaker 1: cheese master, a title I now take very seriously, and 499 00:35:09,160 --> 00:35:12,120 Speaker 1: I even got to dress up in traditional outfits. They 500 00:35:12,200 --> 00:35:15,839 Speaker 1: had a cow milking simulator. I gotta say I never 501 00:35:15,920 --> 00:35:19,080 Speaker 1: knew learning about cow eating habits could be so much fun. 502 00:35:19,719 --> 00:35:22,800 Speaker 1: But the real star of the show was the cheese. 503 00:35:23,280 --> 00:35:26,239 Speaker 1: Oh my gooda, the cheese was delicious. I ate so 504 00:35:26,320 --> 00:35:28,319 Speaker 1: much of it I'm surprised I didn't turn into a 505 00:35:28,360 --> 00:35:31,560 Speaker 1: giant wheel of cheese. They had all sorts of Gouda 506 00:35:31,680 --> 00:35:35,359 Speaker 1: cheese flavors and ages, and I tried every single one 507 00:35:35,400 --> 00:35:38,080 Speaker 1: of them, a deep old plain one being my favorite. 508 00:35:38,640 --> 00:35:41,480 Speaker 1: The coolest thing I learned was how the hand slapping 509 00:35:41,800 --> 00:35:46,000 Speaker 1: and handshake could settle the price for the cheese. Okay, 510 00:35:46,000 --> 00:35:49,120 Speaker 1: This technique involves a buyer and a seller agreeing on 511 00:35:49,160 --> 00:35:52,280 Speaker 1: a price by slapping their hands together and then shaking hands. 512 00:35:52,480 --> 00:35:54,920 Speaker 1: Here's how it works. The seller sets a price for 513 00:35:54,920 --> 00:35:57,640 Speaker 1: the cheese. The buyer responds by slapping their hand on 514 00:35:57,680 --> 00:36:00,640 Speaker 1: top of the seller's hand and offering a lower The 515 00:36:00,719 --> 00:36:03,400 Speaker 1: seller then slaps their hand on top of the buyer's 516 00:36:03,400 --> 00:36:06,680 Speaker 1: hand and offers a slightly higher price, and back and forth. 517 00:36:06,719 --> 00:36:09,279 Speaker 1: Hand slapping continues until he agree on a price that 518 00:36:09,320 --> 00:36:11,760 Speaker 1: both parties are happy with. Once a price is settled, 519 00:36:11,920 --> 00:36:15,279 Speaker 1: they shake hands to finalize the deal. I even got 520 00:36:15,320 --> 00:36:20,640 Speaker 1: to practice the technique with another simulator. It was hilarious. Anyway, 521 00:36:20,960 --> 00:36:22,799 Speaker 1: I just had to share this with you guys, because 522 00:36:22,800 --> 00:36:25,440 Speaker 1: I know how much you love your food, and honestly, 523 00:36:25,600 --> 00:36:28,080 Speaker 1: the Good of Cheese experience is a must visit for 524 00:36:28,120 --> 00:36:30,480 Speaker 1: anyone who loves cheese or just wants to have a 525 00:36:30,520 --> 00:36:36,520 Speaker 1: ton of fun and not take life super seriously. This 526 00:36:36,600 --> 00:36:40,319 Speaker 1: sounds beautiful. Oh my gosh. They have a hand slapping 527 00:36:40,680 --> 00:36:46,880 Speaker 1: priced agreement simulator. This is so amazing. It is it 528 00:36:47,160 --> 00:36:51,120 Speaker 1: is angelasen as pictures and listeners. You have to look 529 00:36:51,160 --> 00:36:58,279 Speaker 1: it up. The cow simulator. Wow. I mean you hear 530 00:36:58,320 --> 00:37:00,840 Speaker 1: the words calf simulator, nath I think you know it? 531 00:37:01,160 --> 00:37:09,160 Speaker 1: Yeah you don't, Okay, Wow, it's amazing. I wow once 532 00:37:09,200 --> 00:37:12,560 Speaker 1: again at all. As for words in the bock beer, 533 00:37:13,520 --> 00:37:17,880 Speaker 1: I it's wonderful. There's just that that is that is 534 00:37:18,239 --> 00:37:22,319 Speaker 1: an amount of of of not just care but joy 535 00:37:22,719 --> 00:37:29,239 Speaker 1: that is really solidified into cheeses and a number of simulators. 536 00:37:30,760 --> 00:37:35,719 Speaker 1: I love. There's multiple simulators. Yeah, that's so good of 537 00:37:35,760 --> 00:37:39,600 Speaker 1: course cheese. I'm glad you got to try all the cheese. 538 00:37:39,920 --> 00:37:45,279 Speaker 1: Absolutely m m. This hand slapping handshake thin sounds like 539 00:37:45,320 --> 00:37:49,000 Speaker 1: something from D and do you to be honest, maybe 540 00:37:49,160 --> 00:37:56,600 Speaker 1: oh no, oh dear, oh dear ideas, never give your 541 00:37:56,719 --> 00:38:04,279 Speaker 1: DM ideas well. Thank you so much to both of 542 00:38:04,280 --> 00:38:07,160 Speaker 1: these listeners for writing in. You would like to write 543 00:38:07,200 --> 00:38:10,120 Speaker 1: to us, you can our email us hello at savorpod 544 00:38:10,160 --> 00:38:13,360 Speaker 1: dot com. We're also on social media. We are on Twitter, 545 00:38:13,520 --> 00:38:17,560 Speaker 1: Facebook and what's that other one Instagram, all free at 546 00:38:17,600 --> 00:38:20,120 Speaker 1: savor pod, and we do hope to hear from you. 547 00:38:20,640 --> 00:38:23,360 Speaker 1: Savor is a production of iHeartRadio four more podcasts on 548 00:38:23,400 --> 00:38:27,080 Speaker 1: my Heart Radio. You can visit the iHeartRadio app, Apple Podcasts, 549 00:38:27,160 --> 00:38:30,359 Speaker 1: or wherever you listen to your favorite shows. Thanks as 550 00:38:30,400 --> 00:38:33,560 Speaker 1: always to our superproducers Dylan Fagan and Andrew Howard. Thanks 551 00:38:33,560 --> 00:38:35,239 Speaker 1: to you for listening, and we hope that lots more 552 00:38:35,239 --> 00:38:44,640 Speaker 1: good things are coming your way.