1 00:00:09,039 --> 00:00:11,080 Speaker 1: Hello, and welcome to Savior Predictive of iHeart Radio. 2 00:00:11,119 --> 00:00:13,680 Speaker 2: I'm Any and I'm Lauren Vogelbaum, and today we have 3 00:00:13,720 --> 00:00:19,680 Speaker 2: an episode for you about Sayson Beers. Yes, hoof drink 4 00:00:19,760 --> 00:00:23,160 Speaker 2: responsively as always, Yes, yes, Yes. 5 00:00:23,560 --> 00:00:25,920 Speaker 1: Was there any particular reason this was on your mind? Lauren? 6 00:00:26,720 --> 00:00:30,960 Speaker 2: Well, the weather is starting to warm up and uh so, 7 00:00:31,160 --> 00:00:34,599 Speaker 2: and this is like a nice refreshing type of summery 8 00:00:34,720 --> 00:00:37,320 Speaker 2: sort of beer. And so I was like, yeah, let's 9 00:00:37,520 --> 00:00:42,040 Speaker 2: let's let's let's look forward towards that summer patio beer experience. 10 00:00:44,040 --> 00:00:47,240 Speaker 1: That is nice because in Atlanta, to me, the summer 11 00:00:48,320 --> 00:00:54,720 Speaker 1: approaches like Godzilla. Oh it's so hot. So it is 12 00:00:54,840 --> 00:00:59,160 Speaker 1: nice to have something to look forward to. Yeah. I 13 00:00:59,160 --> 00:01:01,520 Speaker 1: don't think I have a lot of experience with Seyson, 14 00:01:01,920 --> 00:01:07,960 Speaker 1: although doing this research, who knows. I honestly, maybe I do. 15 00:01:09,280 --> 00:01:12,440 Speaker 1: I have no idea. It's a style that I am 16 00:01:12,560 --> 00:01:13,280 Speaker 1: very fond of. 17 00:01:14,080 --> 00:01:19,800 Speaker 2: There are a lot of great beer menu restaurants around Atlanta, 18 00:01:20,040 --> 00:01:22,320 Speaker 2: and a lot of them are really fond of it too, 19 00:01:22,440 --> 00:01:24,639 Speaker 2: and so I've gotten to try a bunch of different ones, 20 00:01:25,600 --> 00:01:31,119 Speaker 2: also related beers like Grizette and various farmhouse ales, which 21 00:01:31,120 --> 00:01:34,480 Speaker 2: is kind of a headache, which we'll get into. Also, 22 00:01:34,880 --> 00:01:39,360 Speaker 2: we are weirdly timely on this one. So Aligash Brewery 23 00:01:39,880 --> 00:01:44,320 Speaker 2: has named the last Saturday in April Seyson Day, and 24 00:01:44,440 --> 00:01:47,400 Speaker 2: they celebrate every year by like trading casks of Seyson 25 00:01:47,480 --> 00:01:51,920 Speaker 2: with other breweries and hosting tastings. And their brew for 26 00:01:51,960 --> 00:01:55,160 Speaker 2: this year is called Floating Holiday, which I think is adorable. 27 00:01:55,320 --> 00:01:57,280 Speaker 2: It's a season brewed with lemon peel and a little 28 00:01:57,280 --> 00:01:58,320 Speaker 2: bit of sea salt. 29 00:02:00,040 --> 00:02:00,559 Speaker 3: That's nice. 30 00:02:00,800 --> 00:02:07,160 Speaker 1: Yes, yeah, okay, Well, you can see our past beer 31 00:02:07,360 --> 00:02:09,120 Speaker 1: episodes if you've done many. 32 00:02:09,400 --> 00:02:13,960 Speaker 2: Yeah, yeah, I think sours might be particularly useful for 33 00:02:14,080 --> 00:02:18,880 Speaker 2: this one for a little bit of background. But also 34 00:02:19,000 --> 00:02:21,000 Speaker 2: this is reminding me that we have yet to do 35 00:02:21,040 --> 00:02:22,040 Speaker 2: a Pilsner episode. 36 00:02:22,800 --> 00:02:23,400 Speaker 1: It is just. 37 00:02:25,440 --> 00:02:27,040 Speaker 2: Yeah, looming looming over us. 38 00:02:28,480 --> 00:02:33,200 Speaker 1: It's every present in these episodes, for sure, But that 39 00:02:33,320 --> 00:02:36,960 Speaker 1: is not what we were talking about today, No, which 40 00:02:37,040 --> 00:02:46,280 Speaker 1: brings us to our question Seyson beers what are they? Well? 41 00:02:46,680 --> 00:02:50,000 Speaker 2: Seyson is a relatively wide style of beer that can 42 00:02:50,040 --> 00:02:52,120 Speaker 2: be a lot of things, but what you're usually looking 43 00:02:52,120 --> 00:02:55,720 Speaker 2: at is a type of ale that is crisply yeast forward, 44 00:02:56,480 --> 00:03:01,480 Speaker 2: like dry and just lightly spiced, grassy and like tart 45 00:03:01,600 --> 00:03:08,239 Speaker 2: fruity and like funky earthy, with real snappy carbonation, refreshing, 46 00:03:08,520 --> 00:03:11,040 Speaker 2: but not in a clean, clinical sort of way, like 47 00:03:11,040 --> 00:03:14,160 Speaker 2: a little more weird and flavorful. They're usually pale but 48 00:03:14,240 --> 00:03:16,840 Speaker 2: can be darker, are often at least a little bit hazy, 49 00:03:17,000 --> 00:03:19,600 Speaker 2: and usually have like a thick white foam to them 50 00:03:19,960 --> 00:03:23,280 Speaker 2: these days. They are often medium alcohol by volume, somewhere 51 00:03:23,320 --> 00:03:25,480 Speaker 2: around like six percent or so, but they can range 52 00:03:25,520 --> 00:03:30,359 Speaker 2: higher or lower. Some brewers add in ingredients like coriander, pepper, ginger, 53 00:03:30,480 --> 00:03:33,239 Speaker 2: or citrus peel in order to up those spice and 54 00:03:33,280 --> 00:03:37,280 Speaker 2: fruit flavors. And yes, saisons are just really nice warm 55 00:03:37,280 --> 00:03:40,480 Speaker 2: weather beers, not too heavy and not too much of 56 00:03:40,520 --> 00:03:42,840 Speaker 2: a punch in the palate the way that very happy 57 00:03:43,280 --> 00:03:46,440 Speaker 2: or very sour beers can be. They are just a 58 00:03:46,480 --> 00:03:50,800 Speaker 2: really solid patio vibe, like wooden picnic tables and dappled 59 00:03:50,840 --> 00:03:53,680 Speaker 2: shade and a nice breeze bringing in the scent of 60 00:03:53,960 --> 00:04:02,720 Speaker 2: flowers blooming somewhere nearby. It does sound nice, so nice, okay. 61 00:04:02,840 --> 00:04:07,040 Speaker 2: So Seyson is a French word for season. This style 62 00:04:07,200 --> 00:04:11,560 Speaker 2: comes from French speaking Belgium, the Wallonia region, and here 63 00:04:11,760 --> 00:04:14,320 Speaker 2: season seems to indicate a beer that's brewed in the 64 00:04:14,600 --> 00:04:18,680 Speaker 2: cold winter or early spring, and then cellared and drank 65 00:04:18,680 --> 00:04:21,320 Speaker 2: a few months later in the warm summer or early fall. 66 00:04:22,480 --> 00:04:25,880 Speaker 2: And the dry, crisp feel of these beers certainly lends 67 00:04:25,880 --> 00:04:29,200 Speaker 2: themselves to that they are part of the wider category 68 00:04:29,279 --> 00:04:33,560 Speaker 2: of farmhouse ales, which is an even mushier definition, indicating 69 00:04:33,600 --> 00:04:36,200 Speaker 2: beers that are made with like local ingredients and are 70 00:04:36,240 --> 00:04:39,440 Speaker 2: meant to be kind of rustic, like not lab created, 71 00:04:39,880 --> 00:04:45,720 Speaker 2: and like ultimately quaffable, sort of unfussy but nice, you know, 72 00:04:45,839 --> 00:04:47,760 Speaker 2: like a like a simple supper laid out on the 73 00:04:47,839 --> 00:04:52,080 Speaker 2: land that the food comes from. This definition can be literal, 74 00:04:52,640 --> 00:04:56,880 Speaker 2: or it can be rooted in like romanticized agrarian nosalgia, 75 00:04:57,760 --> 00:05:00,719 Speaker 2: which might be the case for Sezon today. More around 76 00:05:00,760 --> 00:05:05,320 Speaker 2: that in the history section, But okay, beer one oh one. 77 00:05:06,040 --> 00:05:09,360 Speaker 2: So generally speaking, to get a beer, what you do 78 00:05:09,560 --> 00:05:13,200 Speaker 2: is take some grains and slightly germinate them and then 79 00:05:13,560 --> 00:05:16,320 Speaker 2: roast or otherwise dry them, and that's going to be 80 00:05:16,360 --> 00:05:19,920 Speaker 2: your malt. You then boil your malt with water that's 81 00:05:19,960 --> 00:05:22,479 Speaker 2: your wart, and then you add yeast in some way 82 00:05:22,520 --> 00:05:25,880 Speaker 2: to your wart to get it to ferment. During fermentation, 83 00:05:26,120 --> 00:05:28,360 Speaker 2: the yeasts eat some of the sugars you've released from 84 00:05:28,400 --> 00:05:31,400 Speaker 2: the grains through that germination and that boiling, and then 85 00:05:31,440 --> 00:05:34,919 Speaker 2: they excrete alcohol carbon dioxide, which are the beer's bubbles 86 00:05:35,200 --> 00:05:43,039 Speaker 2: and flavor yeasoo. And this is like a pretty broad 87 00:05:43,080 --> 00:05:45,800 Speaker 2: and simple template. And all the different ways that you 88 00:05:45,800 --> 00:05:48,560 Speaker 2: can tweak the recipe, you know, with different grains, different 89 00:05:48,640 --> 00:05:53,360 Speaker 2: roasting processes, different yeasts or other friendly microbes, adding different 90 00:05:53,440 --> 00:05:56,960 Speaker 2: other stuff at various stages like hops or fruit or flavorings, 91 00:05:57,320 --> 00:06:00,560 Speaker 2: and the way that you age it or not give 92 00:06:00,600 --> 00:06:03,640 Speaker 2: you all of the wildly different styles of beer out there. 93 00:06:04,920 --> 00:06:09,000 Speaker 2: So in the case of Seyson, because it is like 94 00:06:09,040 --> 00:06:12,520 Speaker 2: a wide open style, different brewers will choose different grains 95 00:06:12,560 --> 00:06:14,960 Speaker 2: to make up the malt from like regular old wheat 96 00:06:14,960 --> 00:06:19,120 Speaker 2: and barley to rye or oats or spelt. They're typically 97 00:06:19,240 --> 00:06:22,280 Speaker 2: paleer roasted varieties of malt because you're really looking to 98 00:06:22,400 --> 00:06:26,719 Speaker 2: let the yeast shine here. Simbers even use like unroasted 99 00:06:26,880 --> 00:06:30,200 Speaker 2: or ungerminated grains. I don't know. All of these can 100 00:06:30,200 --> 00:06:34,960 Speaker 2: add different like bready spicy flavors to the beer. Seysons 101 00:06:35,040 --> 00:06:37,000 Speaker 2: tend to be a little bit more hoppy than a 102 00:06:37,000 --> 00:06:40,359 Speaker 2: lot of other Belgian styles. The hops will help with 103 00:06:40,400 --> 00:06:43,320 Speaker 2: those spiced floral qualities of the finished beer, but shouldn't 104 00:06:43,320 --> 00:06:46,560 Speaker 2: add too much bitterness to it. The yeast that you're 105 00:06:46,600 --> 00:06:48,360 Speaker 2: going to use is going to be an ale yeast. 106 00:06:48,640 --> 00:06:51,839 Speaker 2: Ale yeasts thrive at relatively warm temperatures and are called 107 00:06:51,880 --> 00:06:54,560 Speaker 2: top fermenting, meaning that they kick up foam at the 108 00:06:54,560 --> 00:06:56,800 Speaker 2: top of the vessel while they're working and then are 109 00:06:56,839 --> 00:06:59,760 Speaker 2: collected from the top when they're done, traditionally to help 110 00:06:59,800 --> 00:07:03,520 Speaker 2: make the next batch of beer. Blogger yeasts, by comparison, 111 00:07:03,560 --> 00:07:06,400 Speaker 2: thrive at cooler temperatures and are bottom fermenting because they 112 00:07:06,400 --> 00:07:08,320 Speaker 2: ease losing to the bottom of the fermenting vessel, and 113 00:07:08,360 --> 00:07:12,560 Speaker 2: we're traditionally collected from the bottom. The specific yeasts used 114 00:07:12,600 --> 00:07:15,680 Speaker 2: for seasons are usually Belgian strains that will add some 115 00:07:15,800 --> 00:07:19,480 Speaker 2: like fruit and spice flavors to the beer. Brewers might 116 00:07:19,520 --> 00:07:23,520 Speaker 2: also use Bretona miices in seisons, which give like funky, 117 00:07:23,680 --> 00:07:27,960 Speaker 2: earthy barnyard kind of flavors. Some brewers even do like 118 00:07:28,040 --> 00:07:31,120 Speaker 2: open air fermentation to let wild yeasts and bacteria go 119 00:07:31,200 --> 00:07:33,480 Speaker 2: to work, which usually will add some like funky and 120 00:07:33,640 --> 00:07:37,600 Speaker 2: or tart flavors to the beer. And seyson is interesting 121 00:07:37,680 --> 00:07:41,560 Speaker 2: in that after it's brood. It's often given a secondary fermentation, 122 00:07:41,720 --> 00:07:44,960 Speaker 2: either in a cask or directly in a bottle, and 123 00:07:44,960 --> 00:07:46,960 Speaker 2: that's why many are hazy with a bit of sediment 124 00:07:47,240 --> 00:07:50,240 Speaker 2: because unlike champagne, in which the sediment from the secondary 125 00:07:50,240 --> 00:07:54,040 Speaker 2: fermentation is usually filtered out, seyson brewers usually just leave 126 00:07:54,040 --> 00:07:57,320 Speaker 2: it in. It's also why these beers can be very dry, 127 00:07:57,640 --> 00:08:01,720 Speaker 2: because you're letting the yeast really finish off the sugars 128 00:08:01,800 --> 00:08:05,440 Speaker 2: in the beer. Some recipes will actually add sugar during 129 00:08:05,560 --> 00:08:09,040 Speaker 2: either fermentation to make the yeast like super active, but 130 00:08:09,280 --> 00:08:13,080 Speaker 2: all of that sugar gets converted into alcohol and bubbles 131 00:08:13,160 --> 00:08:17,280 Speaker 2: and flavor. In brewing, how much sugar the yeast has 132 00:08:17,360 --> 00:08:22,120 Speaker 2: consumed is the attenuation level, and saxons are usually highly attenuated. 133 00:08:23,760 --> 00:08:26,240 Speaker 2: Another factor that brewers will play with is aging. You're 134 00:08:26,280 --> 00:08:28,080 Speaker 2: typically going to age a saxon for at least a 135 00:08:28,080 --> 00:08:30,000 Speaker 2: few months, but whether you do that in the bottle 136 00:08:30,160 --> 00:08:32,240 Speaker 2: or a vat or a wooden cask is up to you. 137 00:08:32,679 --> 00:08:34,640 Speaker 2: What will always make its mark on a beer, kind 138 00:08:34,640 --> 00:08:37,600 Speaker 2: of like spicy round flavors. I've seen varieties aged in 139 00:08:37,640 --> 00:08:39,839 Speaker 2: like wine barrels to add some of that flavor and color. 140 00:08:41,320 --> 00:08:44,040 Speaker 2: When seasons are produced for draft or cans. They are 141 00:08:44,080 --> 00:08:47,360 Speaker 2: often carbonated to get that like extra crisp fizz that 142 00:08:47,400 --> 00:08:50,079 Speaker 2: you miss if you don't do the secondary fermentation directly 143 00:08:50,080 --> 00:08:54,360 Speaker 2: in the bottle. And yeah, all of this gives you 144 00:08:54,640 --> 00:08:58,760 Speaker 2: a range of beers that are relatively subtle but really interesting. 145 00:08:59,559 --> 00:09:02,120 Speaker 2: It's known for being a style that's good with food 146 00:09:02,320 --> 00:09:05,160 Speaker 2: because it's not palet overwhelming, and it does have some 147 00:09:05,200 --> 00:09:07,559 Speaker 2: of those nice, you know, spice fruit flavors that can 148 00:09:07,600 --> 00:09:11,800 Speaker 2: sort of iterate off of flavors in foods. The Simon 149 00:09:11,920 --> 00:09:14,320 Speaker 2: Difford of the famous Difford's Guide wrote that they are 150 00:09:14,320 --> 00:09:15,600 Speaker 2: the gin drinkers ale. 151 00:09:19,720 --> 00:09:26,360 Speaker 1: I'm trying to figure out. Okay, well I did see 152 00:09:26,400 --> 00:09:28,640 Speaker 1: a lot of articles that were like, if you need 153 00:09:28,679 --> 00:09:32,679 Speaker 1: to pair a beer with anything, get a safe on 154 00:09:32,920 --> 00:09:39,360 Speaker 1: So yeah, well what about the nutrition drink responsibly? Yes, 155 00:09:40,320 --> 00:09:44,719 Speaker 1: always have numbers ish for you. 156 00:09:44,880 --> 00:09:47,400 Speaker 2: You like two numbers, yeah, one and a half. 157 00:09:47,760 --> 00:09:47,920 Speaker 3: So. 158 00:09:48,200 --> 00:09:51,120 Speaker 2: On untapped dot com, which is this database of beers 159 00:09:51,120 --> 00:09:54,680 Speaker 2: made around the world, including everything from like industrial giants 160 00:09:54,679 --> 00:09:59,280 Speaker 2: to one offs. By independence, they list over seventy thousand 161 00:09:59,720 --> 00:10:08,240 Speaker 2: farm house ale slash saisons. That's a lot, and that 162 00:10:08,440 --> 00:10:12,560 Speaker 2: is massive, massive, massive growth over like the past thirty years, 163 00:10:13,040 --> 00:10:16,520 Speaker 2: it went from being an incredibly local product to being 164 00:10:16,600 --> 00:10:19,400 Speaker 2: something that breweries around the world are playing with. 165 00:10:20,880 --> 00:10:25,680 Speaker 1: Yes, and that's pretty much the history of it, which 166 00:10:25,679 --> 00:10:26,559 Speaker 1: we will get into. 167 00:10:26,720 --> 00:10:28,480 Speaker 2: Yeah, we're going to get a little bit further into it, 168 00:10:28,760 --> 00:10:30,480 Speaker 2: but first we are going to get into a break 169 00:10:30,480 --> 00:10:31,640 Speaker 2: for a word from our sponsors. 170 00:10:41,400 --> 00:10:45,280 Speaker 1: We're back, Thank you sponsors, Yes, thank you. Okay, So 171 00:10:45,480 --> 00:10:50,280 Speaker 1: we've said it several times. People have been beering beering. 172 00:10:50,440 --> 00:10:54,439 Speaker 1: They have been brewing beer for a long time. 173 00:10:54,559 --> 00:10:56,680 Speaker 2: Yeah, beering for a long time, I think is also 174 00:10:56,720 --> 00:10:57,360 Speaker 2: a fair phrase. 175 00:10:57,880 --> 00:10:58,240 Speaker 3: I think. 176 00:10:58,320 --> 00:11:01,320 Speaker 1: I think so, that's why I didn't retake it, and 177 00:11:01,360 --> 00:11:04,520 Speaker 1: it was correct And for that reason. A lot of 178 00:11:04,520 --> 00:11:07,840 Speaker 1: the history of different types of beer is inconsistent or 179 00:11:07,920 --> 00:11:13,960 Speaker 1: just not well documented, and Sayson is one of those cases. 180 00:11:15,160 --> 00:11:18,439 Speaker 1: It might be one of the worst cases. I'm getting 181 00:11:18,559 --> 00:11:24,560 Speaker 1: kind of angry just thinking about it. But that being said, 182 00:11:24,600 --> 00:11:27,440 Speaker 1: shout out to Roll Molder over at Lost Beers for 183 00:11:27,480 --> 00:11:30,440 Speaker 1: a lot of fact checking on this whole topic. 184 00:11:30,720 --> 00:11:33,840 Speaker 2: Yeah. Yeah, And if you are interested in like the 185 00:11:33,880 --> 00:11:38,160 Speaker 2: intricacies of the history of beers, lost beers dot Com 186 00:11:38,240 --> 00:11:41,920 Speaker 2: is a terrific blog, really well researched, really well written 187 00:11:42,320 --> 00:11:43,120 Speaker 2: just good stuff. 188 00:11:43,200 --> 00:11:48,400 Speaker 1: Yeah, yes, a lot of documents, including some tax documents 189 00:11:49,080 --> 00:11:52,600 Speaker 1: that we always bemone that you can click on, and 190 00:11:52,679 --> 00:11:57,480 Speaker 1: these Beers Beer episodes we always promone. But yes, fantastic source. 191 00:11:59,120 --> 00:11:59,480 Speaker 3: Okay. 192 00:11:59,640 --> 00:12:04,120 Speaker 1: So, the popular story is that Sezombier's were first brood 193 00:12:04,240 --> 00:12:08,439 Speaker 1: in rural farmhouses in the Haino province of Belgium during 194 00:12:08,440 --> 00:12:11,720 Speaker 1: the winters, almost like a winter time hobby for farmers, 195 00:12:12,559 --> 00:12:14,800 Speaker 1: and then when summer came around, the farmers would drink 196 00:12:14,840 --> 00:12:16,920 Speaker 1: the beer that they had brood during the winter, and 197 00:12:16,960 --> 00:12:21,640 Speaker 1: that is why it is sometimes called a farmhouse ale. However, 198 00:12:22,200 --> 00:12:25,320 Speaker 1: as much as this story is repeated, there really isn't 199 00:12:25,440 --> 00:12:28,360 Speaker 1: anything at all to back it up, and in fact, 200 00:12:28,480 --> 00:12:35,080 Speaker 1: a few things that suggest it probably wasn't true at all. Yeah, 201 00:12:35,120 --> 00:12:39,320 Speaker 1: but I cannot begin to express how prevalent this story is. 202 00:12:39,559 --> 00:12:43,040 Speaker 1: Oh yeah, yes, and you warned me about it when 203 00:12:43,040 --> 00:12:45,840 Speaker 1: you suggested this topic, and I was like, huh. 204 00:12:45,679 --> 00:12:46,520 Speaker 3: I wonder. 205 00:12:47,760 --> 00:12:53,440 Speaker 1: Wow, Yeah, it really took hold. There is another variation 206 00:12:53,720 --> 00:12:56,679 Speaker 1: on the story that also doesn't have any real evidence, 207 00:12:57,760 --> 00:13:01,400 Speaker 1: that the beer was brewed by and four seasonal farmhands 208 00:13:01,480 --> 00:13:04,840 Speaker 1: or sayson years to keep them hydrated but not tipsy. 209 00:13:05,720 --> 00:13:09,000 Speaker 1: During summer months, and it may or may not have 210 00:13:09,080 --> 00:13:10,200 Speaker 1: been part of their payments. 211 00:13:12,240 --> 00:13:13,240 Speaker 3: This is part of a lot of. 212 00:13:13,200 --> 00:13:17,840 Speaker 1: Issues because they think there's people are taking things out 213 00:13:17,840 --> 00:13:22,480 Speaker 1: of context that have happened previously. But yeah, there's no 214 00:13:22,559 --> 00:13:24,319 Speaker 1: proof that happened in this case. 215 00:13:24,400 --> 00:13:28,520 Speaker 2: Right because like, certainly some like rustic idyllic brewing was 216 00:13:28,559 --> 00:13:34,520 Speaker 2: going on on farms here and everywhere that people grow grains. 217 00:13:34,960 --> 00:13:39,920 Speaker 2: But like, it's important to note how formalized and interconnected 218 00:13:39,960 --> 00:13:44,320 Speaker 2: and widespread the brewing industry was around Europe even before 219 00:13:44,400 --> 00:13:47,480 Speaker 2: the late eighteen hundreds brought us like the Carlsberg labs 220 00:13:47,520 --> 00:13:51,720 Speaker 2: and isolated yeasts, and like the true factory industrialization of brewing, 221 00:13:52,760 --> 00:13:57,280 Speaker 2: like companies sold malts and hops from all over village 222 00:13:57,400 --> 00:14:00,600 Speaker 2: or commercial breweries would sell their beers and rent their 223 00:14:00,640 --> 00:14:03,200 Speaker 2: space out for people to come in and use their equipment. 224 00:14:03,640 --> 00:14:07,680 Speaker 2: So farmers I mean, and other brewers in general would 225 00:14:07,679 --> 00:14:12,040 Speaker 2: have been making educated decisions on how and where and 226 00:14:12,080 --> 00:14:15,680 Speaker 2: from what they brewed beer. It wasn't just like, oh 227 00:14:15,640 --> 00:14:17,960 Speaker 2: well I had this extra like half pound of rye 228 00:14:18,000 --> 00:14:21,400 Speaker 2: and half pound of wheat, and I found these hops 229 00:14:21,440 --> 00:14:23,800 Speaker 2: growing along my hedgerow, and so that's what I made 230 00:14:23,840 --> 00:14:26,080 Speaker 2: my beer out of like they were doing it on purpose, 231 00:14:26,160 --> 00:14:28,680 Speaker 2: you know. So again, some of it might have been 232 00:14:28,680 --> 00:14:28,880 Speaker 2: like that. 233 00:14:29,000 --> 00:14:30,000 Speaker 3: Can't say, but. 234 00:14:32,720 --> 00:14:36,240 Speaker 2: Suffice it to say that what they were making in 235 00:14:36,280 --> 00:14:39,280 Speaker 2: this region at this time was not necessarily what we 236 00:14:39,320 --> 00:14:42,680 Speaker 2: would call seisons or farmhouse ales now. 237 00:14:44,600 --> 00:14:47,360 Speaker 1: Right, And a part of the confusion seems to be 238 00:14:47,440 --> 00:14:51,880 Speaker 1: around what exactly a season is and what a farmhouse 239 00:14:51,920 --> 00:14:56,000 Speaker 1: ale is. A part of it is due to breweries 240 00:14:56,040 --> 00:14:59,680 Speaker 1: painting this really romanticized you of the countryside and using 241 00:14:59,720 --> 00:15:02,880 Speaker 1: it to sell their product, and a part of it 242 00:15:02,920 --> 00:15:05,160 Speaker 1: is due to a popular source that we'll get to 243 00:15:05,280 --> 00:15:10,720 Speaker 1: later that is frequently referenced. All right, So the first 244 00:15:10,800 --> 00:15:13,960 Speaker 1: known instance of what is believed to be a seison 245 00:15:14,040 --> 00:15:17,560 Speaker 1: beer is from eighteen twenty three, where it was called 246 00:15:17,640 --> 00:15:20,640 Speaker 1: a march or advent beer that could be kept for 247 00:15:20,680 --> 00:15:24,520 Speaker 1: months before drinking. The source also describes how this beer 248 00:15:24,720 --> 00:15:29,080 Speaker 1: was rude in Liege, Belgium, which was a pretty typical 249 00:15:29,200 --> 00:15:32,920 Speaker 1: industrial city at the time, not really a place you'd 250 00:15:32,920 --> 00:15:35,160 Speaker 1: find a lot of farmers and farmhouses. 251 00:15:36,160 --> 00:15:39,880 Speaker 2: Yeah, Heino is part of the same general region of 252 00:15:39,920 --> 00:15:44,440 Speaker 2: Belgium as Liege. It's the southern corner of the country. Again, Wallonia, 253 00:15:44,800 --> 00:15:48,240 Speaker 2: but Heino is on the western end with a border 254 00:15:48,320 --> 00:15:51,000 Speaker 2: on France, and Liege is on the eastern end, closer 255 00:15:51,040 --> 00:15:54,040 Speaker 2: to Germany, like a solid sixty kilometers away at its 256 00:15:54,040 --> 00:15:59,280 Speaker 2: closest point, like forty miles or so, and no like 257 00:15:59,320 --> 00:16:01,880 Speaker 2: In the eighteen Liege was home to the largest steel 258 00:16:01,920 --> 00:16:03,800 Speaker 2: manufacturer in the world, So. 259 00:16:06,280 --> 00:16:13,960 Speaker 1: Yeah, yes, from there. Subsequent mentions of Seysons and brewing 260 00:16:14,000 --> 00:16:18,720 Speaker 1: manuals from the eighteen hundreds describe this version from Liege, 261 00:16:18,920 --> 00:16:23,120 Speaker 1: not the current Seyson styles from Haino. It was largely 262 00:16:23,160 --> 00:16:26,520 Speaker 1: a mix of unmlted wheat and malted spelt, maybe a 263 00:16:26,560 --> 00:16:29,640 Speaker 1: little bit sweet at the time. People brewed it in 264 00:16:29,680 --> 00:16:32,120 Speaker 1: the winter and they would drink it about four to 265 00:16:32,160 --> 00:16:35,320 Speaker 1: six months later. As early as eighteen sixty two, there 266 00:16:35,360 --> 00:16:38,320 Speaker 1: were a handful of mentions of double and triple seisons. 267 00:16:38,360 --> 00:16:42,360 Speaker 1: There weren't too many, but there were some. Meanwhile, one 268 00:16:42,400 --> 00:16:45,640 Speaker 1: of the first known references to a bierre de seison 269 00:16:45,960 --> 00:16:49,720 Speaker 1: in the Hainau region took place in eighteen fifty eight. 270 00:16:51,000 --> 00:16:52,920 Speaker 1: It's kind of really fun. It's like, if you won 271 00:16:52,960 --> 00:16:56,560 Speaker 1: this bowling competition at a bar, you could get one. 272 00:16:56,720 --> 00:16:57,760 Speaker 3: It was great, okay. 273 00:17:00,120 --> 00:17:02,800 Speaker 1: Also, a singer from the region saying about the beer 274 00:17:02,880 --> 00:17:06,520 Speaker 1: in eighteen sixty one. However, both of these instances took 275 00:17:06,560 --> 00:17:10,680 Speaker 1: place in an industrial city in the region. The records 276 00:17:10,680 --> 00:17:13,159 Speaker 1: we do have indicate it wasn't a popular style and 277 00:17:13,280 --> 00:17:17,119 Speaker 1: haino at the time, despite the fact that so many 278 00:17:17,840 --> 00:17:22,119 Speaker 1: seemed to believe that is where it originated. The word 279 00:17:22,160 --> 00:17:26,960 Speaker 1: seyson was often used as more of a descriptor instead 280 00:17:27,000 --> 00:17:29,440 Speaker 1: of the name of a style or specific beer type. 281 00:17:30,119 --> 00:17:34,919 Speaker 1: So like this type of beer for whatever season, usually 282 00:17:34,920 --> 00:17:36,879 Speaker 1: referring to a beer that was brewed in a certain 283 00:17:36,920 --> 00:17:38,840 Speaker 1: season and aged for about six months. 284 00:17:39,000 --> 00:17:40,879 Speaker 2: Right, it could be a summer beer or a winter beer, 285 00:17:40,960 --> 00:17:42,399 Speaker 2: depending on what you're talking about. 286 00:17:42,600 --> 00:17:46,720 Speaker 1: Yeah, exactly. It wasn't until the end of the nineteenth 287 00:17:46,760 --> 00:17:49,919 Speaker 1: century that records pop up of folks selling beer de Seizon. 288 00:17:50,680 --> 00:17:54,320 Speaker 1: That being said, in eighteen sixty six, two Seysons from 289 00:17:54,400 --> 00:17:57,800 Speaker 1: Haina were sent in to be professionally judged at the 290 00:17:57,840 --> 00:18:02,919 Speaker 1: International Hops Fare in Dijon, France, which doesn't seem like 291 00:18:03,000 --> 00:18:05,600 Speaker 1: something a farmer would do. It's hard to say, but 292 00:18:05,680 --> 00:18:09,320 Speaker 1: I guess the vibe of the sayson is sort of 293 00:18:09,359 --> 00:18:14,399 Speaker 1: like something you make and then you drink. Yeah, you drink, 294 00:18:14,600 --> 00:18:17,879 Speaker 1: so I don't know. I can't say definitively, but I 295 00:18:19,240 --> 00:18:22,880 Speaker 1: don't know. Hard to say, it is hard to say. 296 00:18:23,560 --> 00:18:27,399 Speaker 1: By the nineteen hundreds, Seysons seemed to typically refer to 297 00:18:27,480 --> 00:18:30,919 Speaker 1: low alcohol sour beers, though the alcohol content did go 298 00:18:31,119 --> 00:18:36,000 Speaker 1: up over the years, and also over the years preferences 299 00:18:36,040 --> 00:18:41,080 Speaker 1: for pale loggers, larger commercialized breweries, Prohibition and the World 300 00:18:41,200 --> 00:18:46,240 Speaker 1: Wars almost wiped Seysons from the map, but. 301 00:18:46,200 --> 00:18:49,520 Speaker 2: They never really went away. They were certainly in trouble 302 00:18:49,520 --> 00:18:52,679 Speaker 2: there for a minute. But the well known Seysan DuPont 303 00:18:53,040 --> 00:18:57,200 Speaker 2: from the Belgian Brasserie DuPont debuted in the nineteen twenties. 304 00:18:57,960 --> 00:19:01,600 Speaker 2: They first released a higher alcohol Say in nineteen fifty four, 305 00:19:01,840 --> 00:19:04,920 Speaker 2: and then brown Sayson in the nineteen eighties. 306 00:19:06,760 --> 00:19:11,080 Speaker 1: Yes, and the first known the first known written account 307 00:19:11,320 --> 00:19:16,159 Speaker 1: of this farmhouse ail story is from Brasserie DuPont in 308 00:19:16,240 --> 00:19:19,800 Speaker 1: nineteen eighty nine. According to them, they've been brewing their 309 00:19:19,880 --> 00:19:23,680 Speaker 1: Seyson DuPont on a farmhouse brewery since eighteen forty. 310 00:19:23,400 --> 00:19:29,320 Speaker 2: Four, and Annie said it earlier. But like the press 311 00:19:29,400 --> 00:19:34,400 Speaker 2: and marketing about Seyson's to this day is so centered 312 00:19:34,480 --> 00:19:39,400 Speaker 2: in this farmhouse story. There is this huge nostalgic romanticism 313 00:19:39,440 --> 00:19:42,439 Speaker 2: about them, because right, you know, they're supposed to be 314 00:19:42,480 --> 00:19:45,840 Speaker 2: made with what's available and rely on wild yeasts and 315 00:19:45,880 --> 00:19:50,520 Speaker 2: not be constrained by rules or regulations. Like seriously, like 316 00:19:50,800 --> 00:19:56,680 Speaker 2: industry folks wax poetic about the fields trodden by the 317 00:19:57,080 --> 00:20:00,560 Speaker 2: walloon seesania, the sun on his skin, the burst of 318 00:20:00,560 --> 00:20:03,320 Speaker 2: refreshment when he pulls from his clay jug of seeson, 319 00:20:03,680 --> 00:20:06,320 Speaker 2: kept cool in a shallow hole he dug that morning 320 00:20:06,359 --> 00:20:10,560 Speaker 2: in the rich earth. I am not exaggerating. I read 321 00:20:10,560 --> 00:20:19,639 Speaker 2: that in like three places. Yes, I think I just 322 00:20:19,680 --> 00:20:21,959 Speaker 2: really screwed up French as well there. So you're welcome, 323 00:20:22,880 --> 00:20:30,840 Speaker 2: But again, like to clarify or I don't know, like 324 00:20:30,840 --> 00:20:32,840 Speaker 2: like walk that back a little, because that was a 325 00:20:32,880 --> 00:20:36,280 Speaker 2: little bit snarky of me, Like, there is absolutely history 326 00:20:36,280 --> 00:20:39,119 Speaker 2: of beers being made on farms for the workers on 327 00:20:39,119 --> 00:20:41,800 Speaker 2: those farms, and there's no reason to think that farmers 328 00:20:42,040 --> 00:20:45,120 Speaker 2: and hey, no we're not doing this back in the day, 329 00:20:46,240 --> 00:20:50,160 Speaker 2: but were what they brewing what we'd call a seison, 330 00:20:50,960 --> 00:20:55,600 Speaker 2: did what or how they were brewing influence the style 331 00:20:56,119 --> 00:20:59,520 Speaker 2: that we now call seison mysteries, histories? 332 00:20:59,600 --> 00:21:05,119 Speaker 1: You know, this fields very existential, Lauren, You're asking deep 333 00:21:05,400 --> 00:21:13,000 Speaker 1: beer questions which is appropriate for this episode. 334 00:21:13,000 --> 00:21:13,400 Speaker 3: It is. 335 00:21:15,160 --> 00:21:19,280 Speaker 1: Well, like many beer types, Seysons saw a pretty big 336 00:21:19,400 --> 00:21:24,840 Speaker 1: uptick in revival during the recent craft beer movement. And 337 00:21:24,880 --> 00:21:27,640 Speaker 1: this brings me to the thing I mentioned earlier, the 338 00:21:27,680 --> 00:21:31,600 Speaker 1: source that plays into this farmhouse story. 339 00:21:31,400 --> 00:21:34,080 Speaker 2: Other than the DuPont marketing right. 340 00:21:34,960 --> 00:21:40,000 Speaker 1: Yeah, so specifically four saysons. The two thousand and four 341 00:21:40,040 --> 00:21:45,199 Speaker 1: book Farmhouse Ales by Phil Markowski boosted its profile on 342 00:21:45,280 --> 00:21:48,639 Speaker 1: a lot of people's radar. It described different types of 343 00:21:48,640 --> 00:21:52,760 Speaker 1: Belgium ales, different brewing methods, but also outlined and popularized 344 00:21:53,520 --> 00:21:58,359 Speaker 1: the unmverified story of the beer being made on farms. 345 00:21:59,520 --> 00:22:04,280 Speaker 1: That chap was written by a Belgian brewer named Yvonne Debats, 346 00:22:04,560 --> 00:22:07,840 Speaker 1: by the way, so it was somebody from Belgium who 347 00:22:07,880 --> 00:22:10,920 Speaker 1: interviewed the people from DuPont. 348 00:22:10,720 --> 00:22:17,680 Speaker 2: And it seems like that was their primary source. Yes, yep, yep, 349 00:22:19,480 --> 00:22:21,119 Speaker 2: But it did put the beer on a lot of 350 00:22:21,160 --> 00:22:26,919 Speaker 2: people's radar, which is cool. Just ten years later, alig 351 00:22:26,960 --> 00:22:29,840 Speaker 2: ash I mentioned earlier, they're in an American brewery that 352 00:22:29,880 --> 00:22:32,320 Speaker 2: does a lot of Belgian style beers. They started up 353 00:22:32,359 --> 00:22:34,640 Speaker 2: their seison day in twenty fourteen. 354 00:22:38,440 --> 00:22:41,440 Speaker 1: I do love that. That's nice, but it did take 355 00:22:41,480 --> 00:22:45,600 Speaker 1: a while still for seisons to take off in the US, 356 00:22:45,640 --> 00:22:49,600 Speaker 1: but starting in the mid twenty teens, they really started 357 00:22:49,640 --> 00:22:53,560 Speaker 1: to gain some traction and proliferate. And I think that 358 00:22:53,600 --> 00:22:59,040 Speaker 1: farmhouse story, I mean, there's a reason companies brews lashed 359 00:22:59,080 --> 00:23:02,440 Speaker 1: onto that story. I think it kind of plays into 360 00:23:02,480 --> 00:23:07,360 Speaker 1: that whole farm to tail, farm to tail, heads, farm 361 00:23:07,400 --> 00:23:11,280 Speaker 1: to table. Yeah sure, yeah. So I think people are like, oh, 362 00:23:11,480 --> 00:23:14,760 Speaker 1: this one's a farm that one's the one I want. 363 00:23:15,920 --> 00:23:22,080 Speaker 2: Yeah, yeah, and yeah, like like we said, it's it's 364 00:23:22,080 --> 00:23:26,560 Speaker 2: a fun story because it is that there is some 365 00:23:26,720 --> 00:23:30,320 Speaker 2: historical accuracy in it. Out there is everything that calls 366 00:23:30,320 --> 00:23:37,240 Speaker 2: itself a sayson made that way, Nah. 367 00:23:35,200 --> 00:23:37,760 Speaker 1: A huge category. Honestly, it really is. 368 00:23:37,880 --> 00:23:40,600 Speaker 2: It really is, which which is part of what makes 369 00:23:40,600 --> 00:23:44,920 Speaker 2: it fun. I also read so many strong opinions about seison's. 370 00:23:45,680 --> 00:23:49,119 Speaker 2: In addition to most brewers wanting to tell you about 371 00:23:49,160 --> 00:23:53,400 Speaker 2: the soft earth underneath the farm workers feet, they also 372 00:23:54,080 --> 00:23:56,280 Speaker 2: have strong like like oh, man, like it's not really 373 00:23:56,280 --> 00:23:59,720 Speaker 2: a sayson if it's if it's under five, but over seven, 374 00:24:00,080 --> 00:24:03,200 Speaker 2: like it's a percent alcohol by volume that is it's 375 00:24:04,280 --> 00:24:07,639 Speaker 2: you know, like it should never have added herbs or 376 00:24:07,680 --> 00:24:10,320 Speaker 2: fruit or like that's the way you make it fun 377 00:24:10,560 --> 00:24:13,560 Speaker 2: or just I just every opposing opinion that one could 378 00:24:13,600 --> 00:24:15,919 Speaker 2: possibly have about them. I read and I love that. 379 00:24:17,400 --> 00:24:22,560 Speaker 1: It's pretty fantastic. And if you are interested, shout out 380 00:24:22,560 --> 00:24:26,720 Speaker 1: once again to Lost Beers, because there's a whole article 381 00:24:26,840 --> 00:24:31,120 Speaker 1: that combats this farmhouse ales book. 382 00:24:31,600 --> 00:24:33,080 Speaker 3: And it's pretty fun. 383 00:24:36,440 --> 00:24:39,320 Speaker 1: He's just like constantly like, show me your source. 384 00:24:42,720 --> 00:24:44,360 Speaker 3: It's like I appreciated it. 385 00:24:44,840 --> 00:24:47,119 Speaker 2: Yeah, but when I looked at it, it seems like 386 00:24:47,320 --> 00:24:49,680 Speaker 2: that was hoot and nanny like that. 387 00:24:50,359 --> 00:24:56,040 Speaker 1: Yeah, appreciated it a lot. Mm hmmmm. 388 00:24:56,440 --> 00:24:59,320 Speaker 2: Certainly made our jobs a lot easier. 389 00:25:00,520 --> 00:25:05,880 Speaker 1: Yes, it did. But listeners, if you've got any thoughts, 390 00:25:06,040 --> 00:25:12,200 Speaker 1: any faves of the Sason, please let us know. But 391 00:25:12,240 --> 00:25:14,119 Speaker 1: I think that's what we have to say about Sayson 392 00:25:14,200 --> 00:25:14,800 Speaker 1: Beers for now. 393 00:25:15,320 --> 00:25:18,040 Speaker 2: I think it is. We do already have some listener 394 00:25:18,119 --> 00:25:19,360 Speaker 2: mail for you, though, and we are going to get 395 00:25:19,359 --> 00:25:20,760 Speaker 2: into that as soon as we get back from one 396 00:25:20,760 --> 00:25:23,119 Speaker 2: more quick break for a word from our sponsors. 397 00:25:31,800 --> 00:25:32,400 Speaker 3: And we're back. 398 00:25:32,440 --> 00:25:35,600 Speaker 1: Thank you, sponsors, Yes, thank you, and we're back with 399 00:25:39,160 --> 00:25:50,119 Speaker 1: right cheers with the Beers, all right. I was thrilled 400 00:25:50,200 --> 00:25:58,600 Speaker 1: to receive this email, Okay, Kenna wrote Annie. I also 401 00:25:58,800 --> 00:26:04,760 Speaker 1: first heard of chatah mushrooms from Spy Kids only, I 402 00:26:04,880 --> 00:26:11,080 Speaker 1: thought they were saying talking mushrooms. My friend would quote 403 00:26:11,119 --> 00:26:13,520 Speaker 1: this line all the time, and I thought she was 404 00:26:13,640 --> 00:26:18,359 Speaker 1: also saying talking mushrooms. I have no idea if she 405 00:26:18,480 --> 00:26:21,359 Speaker 1: got the joke and was actually saying shatake or not. 406 00:26:22,240 --> 00:26:25,159 Speaker 1: I thought it was a weird joke that didn't make sense, 407 00:26:25,680 --> 00:26:29,399 Speaker 1: but as an adolescent, nothing made much sense to me. 408 00:26:30,119 --> 00:26:34,840 Speaker 1: Then again, I was very small, asterisk. I understood the 409 00:26:34,960 --> 00:26:37,640 Speaker 1: joke when I went to college and learned that shataki 410 00:26:37,760 --> 00:26:41,399 Speaker 1: mushrooms are a thing light bulb moments brought to you 411 00:26:41,480 --> 00:26:46,959 Speaker 1: by the cinematic masterpiece Spy Kids. Back to the asterisks. 412 00:26:48,000 --> 00:26:51,520 Speaker 1: Small panic that my tree Beard reference won't be noticed, 413 00:26:51,680 --> 00:26:57,200 Speaker 1: So I need to explain i'd be a terrible comedian. Well, 414 00:26:57,680 --> 00:27:01,000 Speaker 1: you're in the right company because we've got it. 415 00:27:01,200 --> 00:27:05,480 Speaker 2: Oh, yeah, we're both. We would both also be terrible comedians. Yeah, 416 00:27:04,840 --> 00:27:08,000 Speaker 2: and we also understood the tree Beard reference. 417 00:27:08,160 --> 00:27:10,160 Speaker 1: Both both are true. 418 00:27:10,200 --> 00:27:11,040 Speaker 3: Both they're true. 419 00:27:11,400 --> 00:27:13,080 Speaker 1: I can't tell you how to rilled I was to 420 00:27:13,119 --> 00:27:18,000 Speaker 1: receive this because it made it. I don't know why. 421 00:27:18,280 --> 00:27:21,440 Speaker 1: It just made such an impact on me as a kid, 422 00:27:22,040 --> 00:27:24,520 Speaker 1: And this is it's very funny when you're a kid 423 00:27:24,560 --> 00:27:25,320 Speaker 1: and you don't. 424 00:27:25,200 --> 00:27:26,240 Speaker 3: Quite get the joke. 425 00:27:26,840 --> 00:27:28,440 Speaker 1: Oh yeah, yeah, but. 426 00:27:29,560 --> 00:27:31,280 Speaker 3: It's still lingers. 427 00:27:31,440 --> 00:27:33,200 Speaker 2: Yeah, you understand that it's supposed to be funny and 428 00:27:33,240 --> 00:27:35,200 Speaker 2: it's just in your brain somewhere, and then you're. 429 00:27:35,040 --> 00:27:42,120 Speaker 1: Like, oh, yeah, I really appreciate that. It was college 430 00:27:42,680 --> 00:27:48,360 Speaker 1: when you were like, ah, that's my kid's joke, got it. 431 00:27:49,480 --> 00:27:51,679 Speaker 2: I can't say that I ever watched that movie. I 432 00:27:51,720 --> 00:27:53,439 Speaker 2: was a little bit too old for it when it 433 00:27:53,480 --> 00:27:55,600 Speaker 2: came out. But I understand that it was made by 434 00:27:55,680 --> 00:27:58,639 Speaker 2: Robert Rodriguez because he wanted to make a movie, you know, 435 00:27:58,680 --> 00:28:02,440 Speaker 2: who normally makes like a lot of like very gory, 436 00:28:02,840 --> 00:28:05,639 Speaker 2: very horrific films, and he was like, I want to 437 00:28:05,640 --> 00:28:07,119 Speaker 2: make something that my kids can watch that I can 438 00:28:07,240 --> 00:28:09,960 Speaker 2: enjoy with them. So I understand it's great. 439 00:28:10,600 --> 00:28:11,400 Speaker 3: It was really fun. 440 00:28:11,480 --> 00:28:15,680 Speaker 1: It's got a lot of fun like visual gags. Yeah, 441 00:28:15,880 --> 00:28:18,400 Speaker 1: it was really you know, the way when you talk 442 00:28:18,440 --> 00:28:21,240 Speaker 1: about something that maybe you haven't thought about in forever. 443 00:28:21,520 --> 00:28:26,680 Speaker 1: I noticed it was playing on HBO this weekend, Spikes. 444 00:28:27,160 --> 00:28:31,040 Speaker 3: I could watch Spike Kids. I did it, but. 445 00:28:33,280 --> 00:28:34,560 Speaker 1: I could have you could have. 446 00:28:35,040 --> 00:28:40,280 Speaker 2: Yeah, yeah, maybe I tend to watch kids movies when 447 00:28:40,280 --> 00:28:42,480 Speaker 2: like I'm home six, so the next time, the next 448 00:28:42,480 --> 00:28:45,120 Speaker 2: time I come down with the cold, I'll make sure 449 00:28:45,160 --> 00:28:48,800 Speaker 2: it's on my list. You should you should watch it, 450 00:28:50,000 --> 00:28:53,160 Speaker 2: Holly wrote, I'm sure I'm not the first to mention 451 00:28:53,400 --> 00:28:58,720 Speaker 2: the automatically generated transcript on the iHeartRadio app, but Lauren's 452 00:28:58,760 --> 00:29:03,560 Speaker 2: last name is usually scripted as vocal bomb, like bomb, 453 00:29:04,240 --> 00:29:07,200 Speaker 2: and it makes me laugh every single time. AI is useful, 454 00:29:07,320 --> 00:29:10,040 Speaker 2: but not perfect for my short message, I shall pay 455 00:29:10,040 --> 00:29:13,120 Speaker 2: some cat tax. This is mo Kitty, who just listened 456 00:29:13,160 --> 00:29:15,040 Speaker 2: to the Chatake episode with me. 457 00:29:17,520 --> 00:29:18,160 Speaker 1: The Teenager. 458 00:29:21,000 --> 00:29:21,200 Speaker 3: Yes. 459 00:29:21,320 --> 00:29:22,600 Speaker 1: Yeah, the photo is. 460 00:29:23,080 --> 00:29:28,400 Speaker 2: Of a beautiful tabby girl who has a small tennis 461 00:29:28,440 --> 00:29:31,640 Speaker 2: ball that she appears to be blatantly ignoring at the 462 00:29:31,680 --> 00:29:35,360 Speaker 2: current moment, and it was apparently taken on her birthday 463 00:29:36,360 --> 00:29:42,280 Speaker 2: and she's now a teenager. So sweet, buddy, Oh my goodness. 464 00:29:42,360 --> 00:29:43,120 Speaker 1: Very cute. 465 00:29:43,720 --> 00:29:48,360 Speaker 2: Also, you know, I have a lot of thoughts about 466 00:29:48,360 --> 00:29:50,400 Speaker 2: AI and how it shouldn't be used for as many 467 00:29:50,400 --> 00:29:52,600 Speaker 2: things as it's being used for right now, and how 468 00:29:52,600 --> 00:29:55,960 Speaker 2: it is not in fact intelligence of any kind at 469 00:29:55,960 --> 00:29:59,920 Speaker 2: the current moment. But I think it's onto something with 470 00:30:00,160 --> 00:30:03,960 Speaker 2: vocal bomb because that's a pretty good descriptor. 471 00:30:05,120 --> 00:30:07,680 Speaker 1: I feel like that you could use that as a 472 00:30:07,760 --> 00:30:08,560 Speaker 1: stage name. 473 00:30:08,840 --> 00:30:09,080 Speaker 2: Yeah. 474 00:30:10,280 --> 00:30:13,760 Speaker 1: Yeah, karaoke night. You could be like, here comes a 475 00:30:13,840 --> 00:30:17,800 Speaker 1: vocal bomb. I think there's a lot of room here 476 00:30:17,920 --> 00:30:18,960 Speaker 1: for you to work with this. 477 00:30:19,280 --> 00:30:22,160 Speaker 2: Yeah. Yeah, that's that's pretty smart. 478 00:30:26,040 --> 00:30:30,840 Speaker 1: It is, well, we'll workshop it for for sure. 479 00:30:31,120 --> 00:30:35,640 Speaker 2: A vocal bomb bomb is my handle on a lot 480 00:30:35,640 --> 00:30:39,880 Speaker 2: of social media. So yeah, I think this is pretty 481 00:30:40,320 --> 00:30:42,440 Speaker 2: The vocal bomb is very on the nose. I like it. 482 00:30:43,040 --> 00:30:45,040 Speaker 1: Yeah, I do too. 483 00:30:46,560 --> 00:30:46,840 Speaker 3: Hello. 484 00:30:48,080 --> 00:30:51,000 Speaker 1: Thank you to both of these listeners for writing into us. 485 00:30:51,000 --> 00:30:52,360 Speaker 1: If you would like to write to us, you can 486 00:30:52,520 --> 00:30:55,640 Speaker 1: or emails hello at saferpod dot com. We are also 487 00:30:55,680 --> 00:30:56,440 Speaker 1: on social media. 488 00:30:56,480 --> 00:30:59,920 Speaker 2: You can find us on Blue Sky and Instagram at 489 00:31:00,120 --> 00:31:01,920 Speaker 2: savor pod, and we do hope to hear from you. 490 00:31:02,280 --> 00:31:05,560 Speaker 2: Savor is a production of iHeartRadio. For more podcasts from iHeartRadio, 491 00:31:05,680 --> 00:31:08,760 Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever 492 00:31:08,800 --> 00:31:11,200 Speaker 2: you listen to your favorite shows. Thanks as always to 493 00:31:11,240 --> 00:31:14,080 Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to 494 00:31:14,120 --> 00:31:15,720 Speaker 2: you for listening, and we hope that lots more good 495 00:31:15,720 --> 00:31:24,400 Speaker 2: things are coming your way.