Speaker 1: Hello, and welcome to Savior Predictive of iHeart Radio.
Speaker 2: I'm Any and I'm Lauren Vogelbaum, and today we have
Speaker 2: an episode for you about Sayson Beers. Yes, hoof drink
Speaker 2: responsively as always, Yes, yes, Yes.
Speaker 1: Was there any particular reason this was on your mind? Lauren?
Speaker 2: Well, the weather is starting to warm up and uh so,
Speaker 2: and this is like a nice refreshing type of summery
Speaker 2: sort of beer. And so I was like, yeah, let's
Speaker 2: let's let's let's look forward towards that summer patio beer experience.
Speaker 1: That is nice because in Atlanta, to me, the summer
Speaker 1: approaches like Godzilla. Oh it's so hot. So it is
Speaker 1: nice to have something to look forward to. Yeah. I
Speaker 1: don't think I have a lot of experience with Seyson,
Speaker 1: although doing this research, who knows. I honestly, maybe I do.
Speaker 1: I have no idea. It's a style that I am
Speaker 1: very fond of.
Speaker 2: There are a lot of great beer menu restaurants around Atlanta,
Speaker 2: and a lot of them are really fond of it too,
Speaker 2: and so I've gotten to try a bunch of different ones,
Speaker 2: also related beers like Grizette and various farmhouse ales, which
Speaker 2: is kind of a headache, which we'll get into. Also,
Speaker 2: we are weirdly timely on this one. So Aligash Brewery
Speaker 2: has named the last Saturday in April Seyson Day, and
Speaker 2: they celebrate every year by like trading casks of Seyson
Speaker 2: with other breweries and hosting tastings. And their brew for
Speaker 2: this year is called Floating Holiday, which I think is adorable.
Speaker 2: It's a season brewed with lemon peel and a little
Speaker 2: bit of sea salt.
Speaker 3: That's nice.
Speaker 1: Yes, yeah, okay, Well, you can see our past beer
Speaker 1: episodes if you've done many.
Speaker 2: Yeah, yeah, I think sours might be particularly useful for
Speaker 2: this one for a little bit of background. But also
Speaker 2: this is reminding me that we have yet to do
Speaker 2: a Pilsner episode.
Speaker 1: It is just.
Speaker 2: Yeah, looming looming over us.
Speaker 1: It's every present in these episodes, for sure, But that
Speaker 1: is not what we were talking about today, No, which
Speaker 1: brings us to our question Seyson beers what are they? Well?
Speaker 2: Seyson is a relatively wide style of beer that can
Speaker 2: be a lot of things, but what you're usually looking
Speaker 2: at is a type of ale that is crisply yeast forward,
Speaker 2: like dry and just lightly spiced, grassy and like tart
Speaker 2: fruity and like funky earthy, with real snappy carbonation, refreshing,
Speaker 2: but not in a clean, clinical sort of way, like
Speaker 2: a little more weird and flavorful. They're usually pale but
Speaker 2: can be darker, are often at least a little bit hazy,
Speaker 2: and usually have like a thick white foam to them
Speaker 2: these days. They are often medium alcohol by volume, somewhere
Speaker 2: around like six percent or so, but they can range
Speaker 2: higher or lower. Some brewers add in ingredients like coriander, pepper, ginger,
Speaker 2: or citrus peel in order to up those spice and
Speaker 2: fruit flavors. And yes, saisons are just really nice warm
Speaker 2: weather beers, not too heavy and not too much of
Speaker 2: a punch in the palate the way that very happy
Speaker 2: or very sour beers can be. They are just a
Speaker 2: really solid patio vibe, like wooden picnic tables and dappled
Speaker 2: shade and a nice breeze bringing in the scent of
Speaker 2: flowers blooming somewhere nearby. It does sound nice, so nice, okay.
Speaker 2: So Seyson is a French word for season. This style
Speaker 2: comes from French speaking Belgium, the Wallonia region, and here
Speaker 2: season seems to indicate a beer that's brewed in the
Speaker 2: cold winter or early spring, and then cellared and drank
Speaker 2: a few months later in the warm summer or early fall.
Speaker 2: And the dry, crisp feel of these beers certainly lends
Speaker 2: themselves to that they are part of the wider category
Speaker 2: of farmhouse ales, which is an even mushier definition, indicating
Speaker 2: beers that are made with like local ingredients and are
Speaker 2: meant to be kind of rustic, like not lab created,
Speaker 2: and like ultimately quaffable, sort of unfussy but nice, you know,
Speaker 2: like a like a simple supper laid out on the
Speaker 2: land that the food comes from. This definition can be literal,
Speaker 2: or it can be rooted in like romanticized agrarian nosalgia,
Speaker 2: which might be the case for Sezon today. More around
Speaker 2: that in the history section, But okay, beer one oh one.
Speaker 2: So generally speaking, to get a beer, what you do
Speaker 2: is take some grains and slightly germinate them and then
Speaker 2: roast or otherwise dry them, and that's going to be
Speaker 2: your malt. You then boil your malt with water that's
Speaker 2: your wart, and then you add yeast in some way
Speaker 2: to your wart to get it to ferment. During fermentation,
Speaker 2: the yeasts eat some of the sugars you've released from
Speaker 2: the grains through that germination and that boiling, and then
Speaker 2: they excrete alcohol carbon dioxide, which are the beer's bubbles
Speaker 2: and flavor yeasoo. And this is like a pretty broad
Speaker 2: and simple template. And all the different ways that you
Speaker 2: can tweak the recipe, you know, with different grains, different
Speaker 2: roasting processes, different yeasts or other friendly microbes, adding different
Speaker 2: other stuff at various stages like hops or fruit or flavorings,
Speaker 2: and the way that you age it or not give
Speaker 2: you all of the wildly different styles of beer out there.
Speaker 2: So in the case of Seyson, because it is like
Speaker 2: a wide open style, different brewers will choose different grains
Speaker 2: to make up the malt from like regular old wheat
Speaker 2: and barley to rye or oats or spelt. They're typically
Speaker 2: paleer roasted varieties of malt because you're really looking to
Speaker 2: let the yeast shine here. Simbers even use like unroasted
Speaker 2: or ungerminated grains. I don't know. All of these can
Speaker 2: add different like bready spicy flavors to the beer. Seysons
Speaker 2: tend to be a little bit more hoppy than a
Speaker 2: lot of other Belgian styles. The hops will help with
Speaker 2: those spiced floral qualities of the finished beer, but shouldn't
Speaker 2: add too much bitterness to it. The yeast that you're
Speaker 2: going to use is going to be an ale yeast.
Speaker 2: Ale yeasts thrive at relatively warm temperatures and are called
Speaker 2: top fermenting, meaning that they kick up foam at the
Speaker 2: top of the vessel while they're working and then are
Speaker 2: collected from the top when they're done, traditionally to help
Speaker 2: make the next batch of beer. Blogger yeasts, by comparison,
Speaker 2: thrive at cooler temperatures and are bottom fermenting because they
Speaker 2: ease losing to the bottom of the fermenting vessel, and
Speaker 2: we're traditionally collected from the bottom. The specific yeasts used
Speaker 2: for seasons are usually Belgian strains that will add some
Speaker 2: like fruit and spice flavors to the beer. Brewers might
Speaker 2: also use Bretona miices in seisons, which give like funky,
Speaker 2: earthy barnyard kind of flavors. Some brewers even do like
Speaker 2: open air fermentation to let wild yeasts and bacteria go
Speaker 2: to work, which usually will add some like funky and
Speaker 2: or tart flavors to the beer. And seyson is interesting
Speaker 2: in that after it's brood. It's often given a secondary fermentation,
Speaker 2: either in a cask or directly in a bottle, and
Speaker 2: that's why many are hazy with a bit of sediment
Speaker 2: because unlike champagne, in which the sediment from the secondary
Speaker 2: fermentation is usually filtered out, seyson brewers usually just leave
Speaker 2: it in. It's also why these beers can be very dry,
Speaker 2: because you're letting the yeast really finish off the sugars
Speaker 2: in the beer. Some recipes will actually add sugar during
Speaker 2: either fermentation to make the yeast like super active, but
Speaker 2: all of that sugar gets converted into alcohol and bubbles
Speaker 2: and flavor. In brewing, how much sugar the yeast has
Speaker 2: consumed is the attenuation level, and saxons are usually highly attenuated.
Speaker 2: Another factor that brewers will play with is aging. You're
Speaker 2: typically going to age a saxon for at least a
Speaker 2: few months, but whether you do that in the bottle
Speaker 2: or a vat or a wooden cask is up to you.
Speaker 2: What will always make its mark on a beer, kind
Speaker 2: of like spicy round flavors. I've seen varieties aged in
Speaker 2: like wine barrels to add some of that flavor and color.
Speaker 2: When seasons are produced for draft or cans. They are
Speaker 2: often carbonated to get that like extra crisp fizz that
Speaker 2: you miss if you don't do the secondary fermentation directly
Speaker 2: in the bottle. And yeah, all of this gives you
Speaker 2: a range of beers that are relatively subtle but really interesting.
Speaker 2: It's known for being a style that's good with food
Speaker 2: because it's not palet overwhelming, and it does have some
Speaker 2: of those nice, you know, spice fruit flavors that can
Speaker 2: sort of iterate off of flavors in foods. The Simon
Speaker 2: Difford of the famous Difford's Guide wrote that they are
Speaker 2: the gin drinkers ale.
Speaker 1: I'm trying to figure out. Okay, well I did see
Speaker 1: a lot of articles that were like, if you need
Speaker 1: to pair a beer with anything, get a safe on
Speaker 1: So yeah, well what about the nutrition drink responsibly? Yes,
Speaker 1: always have numbers ish for you.
Speaker 2: You like two numbers, yeah, one and a half.
Speaker 3: So.
Speaker 2: On untapped dot com, which is this database of beers
Speaker 2: made around the world, including everything from like industrial giants
Speaker 2: to one offs. By independence, they list over seventy thousand
Speaker 2: farm house ale slash saisons. That's a lot, and that
Speaker 2: is massive, massive, massive growth over like the past thirty years,
Speaker 2: it went from being an incredibly local product to being
Speaker 2: something that breweries around the world are playing with.
Speaker 1: Yes, and that's pretty much the history of it, which
Speaker 1: we will get into.
Speaker 2: Yeah, we're going to get a little bit further into it,
Speaker 2: but first we are going to get into a break
Speaker 2: for a word from our sponsors.
Speaker 1: We're back, Thank you sponsors, Yes, thank you. Okay, So
Speaker 1: we've said it several times. People have been beering beering.
Speaker 1: They have been brewing beer for a long time.
Speaker 2: Yeah, beering for a long time, I think is also
Speaker 2: a fair phrase.
Speaker 3: I think.
Speaker 1: I think so, that's why I didn't retake it, and
Speaker 1: it was correct And for that reason. A lot of
Speaker 1: the history of different types of beer is inconsistent or
Speaker 1: just not well documented, and Sayson is one of those cases.
Speaker 1: It might be one of the worst cases. I'm getting
Speaker 1: kind of angry just thinking about it. But that being said,
Speaker 1: shout out to Roll Molder over at Lost Beers for
Speaker 1: a lot of fact checking on this whole topic.
Speaker 2: Yeah. Yeah, And if you are interested in like the
Speaker 2: intricacies of the history of beers, lost beers dot Com
Speaker 2: is a terrific blog, really well researched, really well written
Speaker 2: just good stuff.
Speaker 1: Yeah, yes, a lot of documents, including some tax documents
Speaker 1: that we always bemone that you can click on, and
Speaker 1: these Beers Beer episodes we always promone. But yes, fantastic source.
Speaker 3: Okay.
Speaker 1: So, the popular story is that Sezombier's were first brood
Speaker 1: in rural farmhouses in the Haino province of Belgium during
Speaker 1: the winters, almost like a winter time hobby for farmers,
Speaker 1: and then when summer came around, the farmers would drink
Speaker 1: the beer that they had brood during the winter, and
Speaker 1: that is why it is sometimes called a farmhouse ale. However,
Speaker 1: as much as this story is repeated, there really isn't
Speaker 1: anything at all to back it up, and in fact,
Speaker 1: a few things that suggest it probably wasn't true at all. Yeah,
Speaker 1: but I cannot begin to express how prevalent this story is.
Speaker 1: Oh yeah, yes, and you warned me about it when
Speaker 1: you suggested this topic, and I was like, huh.
Speaker 3: I wonder.
Speaker 1: Wow, Yeah, it really took hold. There is another variation
Speaker 1: on the story that also doesn't have any real evidence,
Speaker 1: that the beer was brewed by and four seasonal farmhands
Speaker 1: or sayson years to keep them hydrated but not tipsy.
Speaker 1: During summer months, and it may or may not have
Speaker 1: been part of their payments.
Speaker 3: This is part of a lot of.
Speaker 1: Issues because they think there's people are taking things out
Speaker 1: of context that have happened previously. But yeah, there's no
Speaker 1: proof that happened in this case.
Speaker 2: Right because like, certainly some like rustic idyllic brewing was
Speaker 2: going on on farms here and everywhere that people grow grains.
Speaker 2: But like, it's important to note how formalized and interconnected
Speaker 2: and widespread the brewing industry was around Europe even before
Speaker 2: the late eighteen hundreds brought us like the Carlsberg labs
Speaker 2: and isolated yeasts, and like the true factory industrialization of brewing,
Speaker 2: like companies sold malts and hops from all over village
Speaker 2: or commercial breweries would sell their beers and rent their
Speaker 2: space out for people to come in and use their equipment.
Speaker 2: So farmers I mean, and other brewers in general would
Speaker 2: have been making educated decisions on how and where and
Speaker 2: from what they brewed beer. It wasn't just like, oh
Speaker 2: well I had this extra like half pound of rye
Speaker 2: and half pound of wheat, and I found these hops
Speaker 2: growing along my hedgerow, and so that's what I made
Speaker 2: my beer out of like they were doing it on purpose,
Speaker 2: you know. So again, some of it might have been
Speaker 2: like that.
Speaker 3: Can't say, but.
Speaker 2: Suffice it to say that what they were making in
Speaker 2: this region at this time was not necessarily what we
Speaker 2: would call seisons or farmhouse ales now.
Speaker 1: Right, And a part of the confusion seems to be
Speaker 1: around what exactly a season is and what a farmhouse
Speaker 1: ale is. A part of it is due to breweries
Speaker 1: painting this really romanticized you of the countryside and using
Speaker 1: it to sell their product, and a part of it
Speaker 1: is due to a popular source that we'll get to
Speaker 1: later that is frequently referenced. All right, So the first
Speaker 1: known instance of what is believed to be a seison
Speaker 1: beer is from eighteen twenty three, where it was called
Speaker 1: a march or advent beer that could be kept for
Speaker 1: months before drinking. The source also describes how this beer
Speaker 1: was rude in Liege, Belgium, which was a pretty typical
Speaker 1: industrial city at the time, not really a place you'd
Speaker 1: find a lot of farmers and farmhouses.
Speaker 2: Yeah, Heino is part of the same general region of
Speaker 2: Belgium as Liege. It's the southern corner of the country. Again, Wallonia,
Speaker 2: but Heino is on the western end with a border
Speaker 2: on France, and Liege is on the eastern end, closer
Speaker 2: to Germany, like a solid sixty kilometers away at its
Speaker 2: closest point, like forty miles or so, and no like
Speaker 2: In the eighteen Liege was home to the largest steel
Speaker 2: manufacturer in the world, So.
Speaker 1: Yeah, yes, from there. Subsequent mentions of Seysons and brewing
Speaker 1: manuals from the eighteen hundreds describe this version from Liege,
Speaker 1: not the current Seyson styles from Haino. It was largely
Speaker 1: a mix of unmlted wheat and malted spelt, maybe a
Speaker 1: little bit sweet at the time. People brewed it in
Speaker 1: the winter and they would drink it about four to
Speaker 1: six months later. As early as eighteen sixty two, there
Speaker 1: were a handful of mentions of double and triple seisons.
Speaker 1: There weren't too many, but there were some. Meanwhile, one
Speaker 1: of the first known references to a bierre de seison
Speaker 1: in the Hainau region took place in eighteen fifty eight.
Speaker 1: It's kind of really fun. It's like, if you won
Speaker 1: this bowling competition at a bar, you could get one.
Speaker 3: It was great, okay.
Speaker 1: Also, a singer from the region saying about the beer
Speaker 1: in eighteen sixty one. However, both of these instances took
Speaker 1: place in an industrial city in the region. The records
Speaker 1: we do have indicate it wasn't a popular style and
Speaker 1: haino at the time, despite the fact that so many
Speaker 1: seemed to believe that is where it originated. The word
Speaker 1: seyson was often used as more of a descriptor instead
Speaker 1: of the name of a style or specific beer type.
Speaker 1: So like this type of beer for whatever season, usually
Speaker 1: referring to a beer that was brewed in a certain
Speaker 1: season and aged for about six months.
Speaker 2: Right, it could be a summer beer or a winter beer,
Speaker 2: depending on what you're talking about.
Speaker 1: Yeah, exactly. It wasn't until the end of the nineteenth
Speaker 1: century that records pop up of folks selling beer de Seizon.
Speaker 1: That being said, in eighteen sixty six, two Seysons from
Speaker 1: Haina were sent in to be professionally judged at the
Speaker 1: International Hops Fare in Dijon, France, which doesn't seem like
Speaker 1: something a farmer would do. It's hard to say, but
Speaker 1: I guess the vibe of the sayson is sort of
Speaker 1: like something you make and then you drink. Yeah, you drink,
Speaker 1: so I don't know. I can't say definitively, but I
Speaker 1: don't know. Hard to say, it is hard to say.
Speaker 1: By the nineteen hundreds, Seysons seemed to typically refer to
Speaker 1: low alcohol sour beers, though the alcohol content did go
Speaker 1: up over the years, and also over the years preferences
Speaker 1: for pale loggers, larger commercialized breweries, Prohibition and the World
Speaker 1: Wars almost wiped Seysons from the map, but.
Speaker 2: They never really went away. They were certainly in trouble
Speaker 2: there for a minute. But the well known Seysan DuPont
Speaker 2: from the Belgian Brasserie DuPont debuted in the nineteen twenties.
Speaker 2: They first released a higher alcohol Say in nineteen fifty four,
Speaker 2: and then brown Sayson in the nineteen eighties.
Speaker 1: Yes, and the first known the first known written account
Speaker 1: of this farmhouse ail story is from Brasserie DuPont in
Speaker 1: nineteen eighty nine. According to them, they've been brewing their
Speaker 1: Seyson DuPont on a farmhouse brewery since eighteen forty.
Speaker 2: Four, and Annie said it earlier. But like the press
Speaker 2: and marketing about Seyson's to this day is so centered
Speaker 2: in this farmhouse story. There is this huge nostalgic romanticism
Speaker 2: about them, because right, you know, they're supposed to be
Speaker 2: made with what's available and rely on wild yeasts and
Speaker 2: not be constrained by rules or regulations. Like seriously, like
Speaker 2: industry folks wax poetic about the fields trodden by the
Speaker 2: walloon seesania, the sun on his skin, the burst of
Speaker 2: refreshment when he pulls from his clay jug of seeson,
Speaker 2: kept cool in a shallow hole he dug that morning
Speaker 2: in the rich earth. I am not exaggerating. I read
Speaker 2: that in like three places. Yes, I think I just
Speaker 2: really screwed up French as well there. So you're welcome,
Speaker 2: But again, like to clarify or I don't know, like
Speaker 2: like walk that back a little, because that was a
Speaker 2: little bit snarky of me, Like, there is absolutely history
Speaker 2: of beers being made on farms for the workers on
Speaker 2: those farms, and there's no reason to think that farmers
Speaker 2: and hey, no we're not doing this back in the day,
Speaker 2: but were what they brewing what we'd call a seison,
Speaker 2: did what or how they were brewing influence the style
Speaker 2: that we now call seison mysteries, histories?
Speaker 1: You know, this fields very existential, Lauren, You're asking deep
Speaker 1: beer questions which is appropriate for this episode.
Speaker 3: It is.
Speaker 1: Well, like many beer types, Seysons saw a pretty big
Speaker 1: uptick in revival during the recent craft beer movement. And
Speaker 1: this brings me to the thing I mentioned earlier, the
Speaker 1: source that plays into this farmhouse story.
Speaker 2: Other than the DuPont marketing right.
Speaker 1: Yeah, so specifically four saysons. The two thousand and four
Speaker 1: book Farmhouse Ales by Phil Markowski boosted its profile on
Speaker 1: a lot of people's radar. It described different types of
Speaker 1: Belgium ales, different brewing methods, but also outlined and popularized
Speaker 1: the unmverified story of the beer being made on farms.
Speaker 1: That chap was written by a Belgian brewer named Yvonne Debats,
Speaker 1: by the way, so it was somebody from Belgium who
Speaker 1: interviewed the people from DuPont.
Speaker 2: And it seems like that was their primary source. Yes, yep, yep,
Speaker 2: But it did put the beer on a lot of
Speaker 2: people's radar, which is cool. Just ten years later, alig
Speaker 2: ash I mentioned earlier, they're in an American brewery that
Speaker 2: does a lot of Belgian style beers. They started up
Speaker 2: their seison day in twenty fourteen.
Speaker 1: I do love that. That's nice, but it did take
Speaker 1: a while still for seisons to take off in the US,
Speaker 1: but starting in the mid twenty teens, they really started
Speaker 1: to gain some traction and proliferate. And I think that
Speaker 1: farmhouse story, I mean, there's a reason companies brews lashed
Speaker 1: onto that story. I think it kind of plays into
Speaker 1: that whole farm to tail, farm to tail, heads, farm
Speaker 1: to table. Yeah sure, yeah. So I think people are like, oh,
Speaker 1: this one's a farm that one's the one I want.
Speaker 2: Yeah, yeah, and yeah, like like we said, it's it's
Speaker 2: a fun story because it is that there is some
Speaker 2: historical accuracy in it. Out there is everything that calls
Speaker 2: itself a sayson made that way, Nah.
Speaker 1: A huge category. Honestly, it really is.
Speaker 2: It really is, which which is part of what makes
Speaker 2: it fun. I also read so many strong opinions about seison's.
Speaker 2: In addition to most brewers wanting to tell you about
Speaker 2: the soft earth underneath the farm workers feet, they also
Speaker 2: have strong like like oh, man, like it's not really
Speaker 2: a sayson if it's if it's under five, but over seven,
Speaker 2: like it's a percent alcohol by volume that is it's
Speaker 2: you know, like it should never have added herbs or
Speaker 2: fruit or like that's the way you make it fun
Speaker 2: or just I just every opposing opinion that one could
Speaker 2: possibly have about them. I read and I love that.
Speaker 1: It's pretty fantastic. And if you are interested, shout out
Speaker 1: once again to Lost Beers, because there's a whole article
Speaker 1: that combats this farmhouse ales book.
Speaker 3: And it's pretty fun.
Speaker 1: He's just like constantly like, show me your source.
Speaker 3: It's like I appreciated it.
Speaker 2: Yeah, but when I looked at it, it seems like
Speaker 2: that was hoot and nanny like that.
Speaker 1: Yeah, appreciated it a lot. Mm hmmmm.
Speaker 2: Certainly made our jobs a lot easier.
Speaker 1: Yes, it did. But listeners, if you've got any thoughts,
Speaker 1: any faves of the Sason, please let us know. But
Speaker 1: I think that's what we have to say about Sayson
Speaker 1: Beers for now.
Speaker 2: I think it is. We do already have some listener
Speaker 2: mail for you, though, and we are going to get
Speaker 2: into that as soon as we get back from one
Speaker 2: more quick break for a word from our sponsors.
Speaker 3: And we're back.
Speaker 1: Thank you, sponsors, Yes, thank you, and we're back with
Speaker 1: right cheers with the Beers, all right. I was thrilled
Speaker 1: to receive this email, Okay, Kenna wrote Annie. I also
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Speaker 2: Of a beautiful tabby girl who has a small tennis
Speaker 2: ball that she appears to be blatantly ignoring at the
Speaker 2: current moment, and it was apparently taken on her birthday
Speaker 2: and she's now a teenager. So sweet, buddy, Oh my goodness.
Speaker 1: Very cute.
Speaker 2: Also, you know, I have a lot of thoughts about
Speaker 2: AI and how it shouldn't be used for as many
Speaker 2: things as it's being used for right now, and how
Speaker 2: it is not in fact intelligence of any kind at
Speaker 2: the current moment. But I think it's onto something with
Speaker 2: vocal bomb because that's a pretty good descriptor.
Speaker 1: I feel like that you could use that as a
Speaker 1: stage name.
Speaker 2: Yeah.
Speaker 1: Yeah, karaoke night. You could be like, here comes a
Speaker 1: vocal bomb. I think there's a lot of room here
Speaker 1: for you to work with this.
Speaker 2: Yeah. Yeah, that's that's pretty smart.
Speaker 1: It is, well, we'll workshop it for for sure.
Speaker 2: A vocal bomb bomb is my handle on a lot
Speaker 2: of social media. So yeah, I think this is pretty
Speaker 2: The vocal bomb is very on the nose. I like it.
Speaker 1: Yeah, I do too.
Speaker 3: Hello.
Speaker 1: Thank you to both of these listeners for writing into us.
Speaker 1: If you would like to write to us, you can
Speaker 1: or emails hello at saferpod dot com. We are also
Speaker 1: on social media.
Speaker 2: You can find us on Blue Sky and Instagram at
Speaker 2: savor pod, and we do hope to hear from you.
Speaker 2: Savor is a production of iHeartRadio. For more podcasts from iHeartRadio,
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Speaker 2: you listen to your favorite shows. Thanks as always to
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to
Speaker 2: you for listening, and we hope that lots more good
Speaker 2: things are coming your way.