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Speaker 1: Hello, and welcome to save your prediction of iHeartRadio. I'm

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Speaker 1: any Reason and I'm Lauren.

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Speaker 2: Bubbla Bam, and today we're talking about Schwarzbier.

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Speaker 1: Yes, yes, was there any particular reason this was on

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Speaker 1: your mind? Lord?

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Speaker 2: Yes, we are currently in the midst of the season

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Speaker 2: of Octoberfest. Happy October Fest, y'all drink responsibly. And so

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Speaker 2: I was looking for a beer that we have not

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Speaker 2: done before, and that is not Pilsner because because I'm tired.

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Speaker 1: Yeah, because our ambition always stretches so farm.

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Speaker 2: It does not stretch to Pilsner yet. But this is

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Speaker 2: a style of beer that I love. There are a

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Speaker 2: couple of local breweries that do really lovely turns on it.

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Speaker 2: Just saw one on a menu the other week and

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Speaker 2: I was like, yeah, what about that?

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Speaker 1: What about that? Once again, I've probably had one. Can't

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Speaker 1: tell you for sure, Aunt tell you for sure. Have

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Speaker 1: you had a lovely Yeah?

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Speaker 2: Have you had like a dark logger of some kind?

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Speaker 2: I mean probably, You're not usually a beer drinker, to

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Speaker 2: be fair, It's true.

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Speaker 1: And even though I was incorrect, as we're going to

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Speaker 1: talk about in this episode, and we kind of talked

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Speaker 1: about in Ourgannis episode. I always assume darker beer is heavier,

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Speaker 1: and I usually am a much like I go for

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Speaker 1: much quote lighter beers. Sure, so I probably would have

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Speaker 1: avoided it, even though it sounds like that was not

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Speaker 1: the case that Nope, it would not have been heavier. Well,

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Speaker 1: this is why I love working on SAVER. I learned

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Speaker 1: something all the time. Yeah. Yes, that being said, Yeah,

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Speaker 1: we have done several beer episodes in the past, so

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Speaker 1: check those out.

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Speaker 2: Yeah, perhaps especially for this one. Uh Bach Beers and

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Speaker 2: also stout slash Porters.

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Speaker 1: Yeah yes, but not pilsner. No, because we haven't done

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Speaker 1: that yet. No, it haunts us like a GHOSTO. It's

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Speaker 1: in every beer episode. Yeah, yeah it is. That's why

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Speaker 1: it's perfect for the first day of October, which is

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Speaker 1: when we're recording this ghostly lingers over this.

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Speaker 2: Kale malt pilsner.

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Speaker 1: Yeah, dang you pilsner. Uh later date, but for now.

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Speaker 1: I guess that brings us to our question. Yeah, schwartz beer,

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Speaker 1: what is it?

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Speaker 2: Well, schwartzpear is a type of dark Logger style beer

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Speaker 2: that feels really crisp and light, but also has these bitter,

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Speaker 2: roasty malt flavors, like like dark chocolate and brown toast

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Speaker 2: and coffee. A lot of beers get their bitterness from hops,

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Speaker 2: and you can have a bit of that in a schwartzpear,

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Speaker 2: but you're mostly getting those flavors from the malts or

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Speaker 2: toasted grains that go into it. Schwartzpears are kind of

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Speaker 2: middle of the road on alcohol content, right around five

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Speaker 2: percent alcohol by volume, and yeah, they wind up with

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Speaker 2: this very dark brown to black color from those roasted malts,

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Speaker 2: but with very little acid and very little sweetness to them.

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Speaker 2: It'll be almost opaque in the glass, with like a thick, white,

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Speaker 2: cream colored head of foam. Maybe you get a glint

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Speaker 2: of amber if there's a light behind it, but it's

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Speaker 2: not at all thick on the palate. Yeah, it doesn't

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Speaker 2: feel heavy, So it is a little bit of a

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Speaker 2: psych out in a glass, Like it looks like you're

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Speaker 2: about to drink something downright chewy, but it's just brisk,

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Speaker 2: like the like the crunch of dry leaves underfoot and

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Speaker 2: a slight chill on your neck.

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Speaker 1: I love that.

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Speaker 2: I think for me it's a perfect fall beer because

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Speaker 2: it is so so crisp and light, almost summery, like

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Speaker 2: it's a good end of summer towards fall beer. But

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Speaker 2: then yeah, but then you've got those nice toasty, roasty flavors,

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Speaker 2: so yeah, anyway, okay, beer beer Beer is a grain

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Speaker 2: soup or grain tea perhaps that you balance with bitter

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Speaker 2: hops and then ferment using friendly yeasts that eat some

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Speaker 2: of the sugars in the grains and then poop alcohol,

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Speaker 2: carbon dioxide, and flavors yeast food. So when you're making beer,

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Speaker 2: your first step is finding some grains to ferment. In

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Speaker 2: the case of shorts beer, you traditionally go with just barley.

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Speaker 2: But before you do the fermenting, you want to develop

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Speaker 2: the flavors and the sugars in your grains to you know,

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Speaker 2: flavor your beer and also give give your yeast the

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Speaker 2: most food to work with. So you do this by

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Speaker 2: malting the grains. That is, you let them just barely

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Speaker 2: start to germinate or sprout, because grains are seeds, and

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Speaker 2: when they start the sprouting process they convert some of

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Speaker 2: their complex carbohydrates into simpler carbohydrates. But you're not looking

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Speaker 2: for a whole plant, so you then toast or roast

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Speaker 2: them to stop that germination and also to add color

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Speaker 2: and flavor through caramelization and the Miard process, and that

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Speaker 2: is your malt. And there are many, many specific varietals

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Speaker 2: of barley treated in specific ways to create just all

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Speaker 2: kinds of barley malts from like pale gold to deep

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Speaker 2: amber to black in color, with all kinds of different

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Speaker 2: bready toasty, roasty flavors. For schwartz beer, you're actually using

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Speaker 2: mostly a pale, crisp malt, like a Pilsner malt, and

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Speaker 2: then just a little bit of darker malt to get

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Speaker 2: a popa color and like a moving roundness in there,

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Speaker 2: often with a real teaensy but very powerful punch from

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Speaker 2: a dark, bitter, de husked roasted malt. Next up you

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Speaker 2: have hops, which is your typical bittering agent that is

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Speaker 2: sort of a supporting actor to the bitter malts. In

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Speaker 2: this case, just a little delicate hop action going on

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Speaker 2: in schwartzpear. It'll add a tiny little like floral or

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Speaker 2: woody sort of aroma. Traditionally, hops help control any any

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Speaker 2: wild bacteria and yeasts that get into your beer too.

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Speaker 2: So okay, you boil your malts and hops and water,

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Speaker 2: this is your work. Then add yeast to make the

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Speaker 2: magic happen. And by magic I mean science. Schwartz Spear

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Speaker 2: is a lagger type beer, which means it's fermented with

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Speaker 2: lagger yeasts, which thrive at cool temperatures and will sync

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Speaker 2: to the bottom of a fermenting vessel as they work.

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Speaker 2: They are also called bottom fermenting yeasts for this reason.

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Speaker 2: And this is all in contrast to top fermenting warm

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Speaker 2: temperature ale yeasts. Yeah, okay. For Schwartzpeer's sort of delicate

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Speaker 2: flavors and texture, brewers often go kind of low and

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Speaker 2: slow with their fermentation process. One extra ingredient may be added,

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Speaker 2: a type of coloring agent made from concentrated malt extract

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Speaker 2: called roast maltz beer or fiber beer. I think I

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Speaker 2: added an extra r in there fb beer. That sounded righter.

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Speaker 2: Sure anyway, those literally mean roasted malt beer or beer

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Speaker 2: coloring respectively. Yeah, because these are coloring extracts made from malt,

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Speaker 2: which therefore means that they're allowed under German beer law.

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Speaker 2: Because it's made from malt, it's more or less flavorless,

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Speaker 2: but bright can darken the color of your beer or

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Speaker 2: other foods and drinks.

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Speaker 1: It's also used in other industries.

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Speaker 2: And then schwartz beer finally is a matured or loggered

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Speaker 2: in a cold cellar several weeks. The end result is

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Speaker 2: this refreshingly bitter, dark crisp beer, and brewers can play

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Speaker 2: around with different malts and hops and yeasts to produce

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Speaker 2: like fun variations on those flavors. For example, I've seen

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Speaker 2: a few smoked short speers, which incorporates smoked malts for

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Speaker 2: like a really fun, twisty depth of flavor. Yeah. The

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Speaker 2: classic example of the style is from Kustretzer Brewery. I

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Speaker 2: think I just listened to it nine times, and I

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Speaker 2: think I still got a little bit wrong. It's this

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Speaker 2: long standing brewery out in like central eastern Germany, in

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Speaker 2: the state of Thuringia, southwest of Berlin.

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Speaker 1: Yes, which we will be talking about.

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Speaker 2: Oh yeah, but what about the nutrition drink responsibly?

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Speaker 1: Yes, so yes, uh, we have a couple of numbers

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Speaker 1: things for you. Yeah, sure sure.

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Speaker 2: As of two thousand and nine, Germany it was producing

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Speaker 2: some one hundred and ten million leaders of schwarzbeer per year,

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Speaker 2: and u KOs Streitzer was responsible for about a third

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Speaker 2: of that.

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Speaker 1: Dang.

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Speaker 2: Yeah. Yeah. And this year twenty twenty four, Hop Culture

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Speaker 2: magazine actually named named twenty twenty four the year of

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Speaker 2: the dark lagger.

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Speaker 1: So I can't feel if that it's ominous or if

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Speaker 1: I'm just crimed all the time, or if it's both.

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Speaker 1: I don't know.

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Speaker 2: I don't think. I mean, I don't think it's dark

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Speaker 2: as in like the Dark Side.

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Speaker 1: It's it's just something about it, the year the dark. Yeah,

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Speaker 1: you're right. Well, the history on this one is a

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Speaker 1: little dark. It's a little a little middled, I'll say

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Speaker 1: it is.

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Speaker 2: It is as with many beer episodes, and we are

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Speaker 2: going to get into that as soon as we get

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Speaker 2: back from a quick break forward from our sponsors.

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

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Speaker 1: as with all of these beer episodes, we must start

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Speaker 1: at the beginning with beers old, like really really old.

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Speaker 2: Very old. It's a possibility that humans took up agriculture

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Speaker 2: because they were like, huh, this beer stuff is cool,

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Speaker 2: we want to make more of it. That's one of

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Speaker 2: the theories.

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Speaker 1: Yeah, So it's been around a while, and again you

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Speaker 1: can see past episodes we've done about beer far more

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Speaker 1: on that, and there's really fascinating history around the brewing

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Speaker 1: of it, the early brewing of it. Of course, kind

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Speaker 1: of accidental discovery of it potentially, but.

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Speaker 2: Yes, yeah, I think our sours episode goes into that goza. Yeah,

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Speaker 2: it was generally sours, could be anything, Yeah.

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Speaker 1: It could be anything, but yeah. So this is very,

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Speaker 1: very old, but when it comes to shortz beer, there

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Speaker 1: aren't a lot of specifics to go buy. Historians speculate

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Speaker 1: that this style of quote black beer has been around

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Speaker 1: since ancient times, and some evidence suggests that similar types

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Speaker 1: of beer were being brewed as far back as eight

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Speaker 1: hundred BCE in Germany. And this evidence was discovered in

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Speaker 1: a Bavarian tomb in nineteen thirty five, So that suggests

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Speaker 1: that it was well loved, yes, being packed away in

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Speaker 1: this too. Yes. According to some sources, the spiritual predecessors

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Speaker 1: of schwartz beer originated in parts of Germany during ancient

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Speaker 1: Roman times, which makes sense because around then farmers in

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Speaker 1: the area grew or had access to a whole range

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Speaker 1: of things good for beer brewing, like frye we eat, barley,

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Speaker 1: and oats. They were far removed enough from the taste

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Speaker 1: and influence of Roman ruralty who preferred wine, that they

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Speaker 1: could brew what they wanted. So from some things I read,

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Speaker 1: it was viewed beer was seen as sort of like

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Speaker 1: for the lesser and they were like, now we're into it. Yeah.

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Speaker 2: Also, in a lot of these areas you couldn't really

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Speaker 2: grow grapes, and so yeah, they were with what they

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Speaker 2: had exactly.

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Speaker 1: One of the earliest known written records of a short

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Speaker 1: speer style beer dates back to thirteen ninety out of

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Speaker 1: bron Schweig, Germany, And just a note. Around this time,

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Speaker 1: brewing practices and taste were growing and regionalizing as people

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Speaker 1: experimented with available ingredients and developed signature styles that people

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Speaker 1: grew taste for, for example, the types of malt used,

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Speaker 1: if at all, how they're roasted, things like that. So

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Speaker 1: we were seeing sort of styles of beer popping up. Yes,

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Speaker 1: a town in Germany called bod Kustritz started brewing short

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Speaker 1: speer in fifteen forty three, advertising that their beer was

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Speaker 1: made with mineral rich water. At the time, the town

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Speaker 1: was somewhat of a spa town people visited for their health,

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Speaker 1: and the beer was painted as something like a health string.

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Speaker 1: In this context in German, Bod refers to a spa town.

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Speaker 1: And there's actually some really interesting science about the water specifically.

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Speaker 2: Yeah, the pH and the minerality and stuff like that.

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Speaker 1: M hm yes, and as mentioned one brewery, Costritza, has

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Speaker 1: been brewing the style of beer in the region since

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Speaker 1: around this time. This brewery has a storied history, or

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Speaker 1: at least that's what the sources tell me. The story

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Speaker 1: goes that a knight, brewing in his manner, created an

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Speaker 1: ale or logger type beer that caught the attention of

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Speaker 1: others and eventually became a brewery. The manner did. A

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Speaker 1: decade and a half later, students at a newly founded

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Speaker 1: university were really enthusiastic about getting their hands on some

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Speaker 1: of the style of beer, and so it became more

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Speaker 1: and more popular. Sometimes during the nineteenth century, the area

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Speaker 1: and the brewery was taken over by the House of

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Speaker 1: Russ and the brewery was called the Princely Costitza Brewery,

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Speaker 1: which I love. Heck yeah, brewers weren't always allowed to

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Speaker 1: do as they wanted. This comes up in a lot

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Speaker 1: of our beer episodes. Laws determined some of what they

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Speaker 1: did too. We've talked about the weren Heitskabat, a fifteen

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Speaker 1: sixteen German beer purity law that limited beer ingredients to malt, hops, water,

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Speaker 1: and yeast. In the Bavarian region. The law was originally

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Speaker 1: enacted because producers were not being completely honest about their products,

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Speaker 1: sometimes even using dangerous ingredients. There's also like taxation usually

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Speaker 1: involved stuff like that. Yeah.

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Speaker 2: Also, apparently these were not the only brewery laws that

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Speaker 2: came into existence vaguely around this time. Cities and Thuringia

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Speaker 2: actually had their own like malt hops water yeast laws

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Speaker 2: for beer going back to thirteen forty eight.

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Speaker 1: Apparently yep, yep, pip yep. Going jumping ahead a little bit,

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Speaker 1: more modern traditions around black beer brewing likely solidified in

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Speaker 1: the nineteenth century, and some speculate that this is when

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Speaker 1: brewers started using lagger yeast in their process consistently.

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Speaker 2: Anyway, Yeah, because before refrigeration technologies started kicking up in

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Speaker 2: the mid eighteen hundreds or so, people would have been

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Speaker 2: using whichever type of yease they could get to work

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Speaker 2: to be fair in this cooler region, it may often

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Speaker 2: have been logger yeasts to begin with. Today it is

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Speaker 2: only logger yeasts. Another technological leap helped develop dark beer

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Speaker 2: styles starting around the same time, back into the seventeen

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Speaker 2: huns reads a little bit. Innovations in fuel that allowed

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Speaker 2: for more controlled malt roasting, a product of coal called

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Speaker 2: coke gave us both non smoky dark malts and also

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Speaker 2: these new crisp pale malts.

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Speaker 1: Yes, but this is also when the popularity of the

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Speaker 1: pilsner almost eliminated all other beer styles are ghost.

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Speaker 2: Yeah, yes, yes, because those pale malts came into the

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Speaker 2: scene and people were like, whoa, this is new, I

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Speaker 2: like this one, yes yeah yes, oh yeah. And also

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Speaker 2: microbiology was starting to develop as a field, and so

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Speaker 2: we started figuring out how to better control the process,

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Speaker 2: and so you got you got to have these very

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Speaker 2: clean tasting beers.

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Speaker 1: Yeah, right, future episode, but all the pieces are Nonetheless,

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Speaker 1: a schwartzpear almost died out in Germany during World War

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Speaker 1: Two and after when Germany was split into East and West.

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Speaker 1: The Coast Stritzer Brewery may have actually benefited from this

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Speaker 1: because it ended up on the East side where the

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Speaker 1: brewery was nationalized, and some people think that if it

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Speaker 1: hadn't been for that, like they wouldn't have kept making

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Speaker 1: this type of beer. Yeah. The situation turned around after

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Speaker 1: German reunification in nineteen ninety ninety one, when more and

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Speaker 1: more brewers started producing schwartz beeer, not just in Germany

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Speaker 1: but across Europe. Sometime soon after Schwartzpear made the trip

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Speaker 1: overseas to the.

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Speaker 2: US in the early two thousands, new regulations sort of

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Speaker 2: tightened the production laws for bottom fermented beers in Germany,

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Speaker 2: unless you're making beers for export, in which case it's

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Speaker 2: a little bit looser. But yeah, if you're going to

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Speaker 2: sell bottom fermented beer in Germany, you now have to

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Speaker 2: make it with barley, no other molts allowed.

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Speaker 1: Okay. Well, here in the US, Schwartzpear saw an increase

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Speaker 1: in popularity during the craft brewery movement. As you mentioned, Lauren,

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Speaker 1: a bunch of places, well, I say, a good handful

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Speaker 1: of places offer one now.

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Speaker 2: Yeah.

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Speaker 1: Yeah, and other countries like Japan brew blackloggers as well,

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Speaker 1: so that is also a whole other thing.

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Speaker 2: Oh yeah, yeah, there are plenty of other things that

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Speaker 2: fall into the category of darker black laggers. And it's

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Speaker 2: it's a it is a really interesting style because right

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Speaker 2: like it's a little bit more forgiving, or you can

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Speaker 2: be a little bit more playful perhaps than you can

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Speaker 2: with the pale logger, which in which case you're usually

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Speaker 2: going for something very straightforward. And and yeah, yeah, you

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Speaker 2: can get a little bit funky, a little bit, a

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Speaker 2: little bit more funky, I think with a with a

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Speaker 2: Schwartz your type style.

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Speaker 1: Love it. I'm going to be on on the lookout.

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Speaker 1: But also people, people of you listeners, if you have

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Speaker 1: experience with this, if you're from another country like Japan,

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Speaker 1: which does seem to have a big blacklogger scene, please

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Speaker 1: write in.

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Speaker 2: Yeah, or if you've if you've been to any of

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Speaker 2: these breweries that we mentioned, or yeah, anything, anything at all,

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Speaker 2: We would love to hear about it. In the meanwhile,

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Speaker 2: we do already have some listener mail for you, and

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Speaker 2: we are going to get into that as soon as

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Speaker 2: we get back from one more quick break forward from

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Speaker 2: our sponsors.

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Speaker 1: And we're back. Thank you sponsors, Yes, thank you, And

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Speaker 1: we're back with the listening. Falling Leaves. Yeah, yes, oh

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Speaker 1: I'm ready.

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Speaker 2: You were ready in like April, I.

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Speaker 1: Know, I know. And I have friends who are like

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Speaker 1: dread this time because they hate winter. Fall sort of

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Speaker 1: just negatively associated with winter. Yeah, but I'm like, fall

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Speaker 1: is my favorite. Yeah, falls favorite. I will admit it's

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Speaker 1: not long enough in Atlanta, but it is not. It

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Speaker 1: is not. It's a very short season, but I love

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Speaker 1: it while it's here. M Joy wrote in your Yuzuo episode,

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Speaker 1: you ask her stories of experience with fresh yuzoo. I

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Speaker 1: have one. When I was teaching English and Japan, I

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Speaker 1: bought a large bag of fresh yu zoo at a

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Speaker 1: fruit stand in a rural town on the Yazoo Peninsula

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Speaker 1: for the amazing price of one hundred yen. I would

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Speaker 1: peel them like oranges and eat them for the vitamin C.

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Speaker 1: The flavor was basically a packet of pure sour notes.

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Speaker 1: When my Japanese coworker found found out how I was

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Speaker 1: eating them, she was amused. She said people use uzu

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Speaker 1: for zest and to float them in their ofuru, the deep,

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Speaker 1: narrow Japanese bathtubs used for relaxation rather than washing because

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Speaker 1: it's too sour to eat fresh. I didn't stop eating once.

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Speaker 1: I didn't use for yuzub baths anyway. Hey, some people

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Speaker 1: love that sour taste.

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Speaker 2: Oh yeah, I will definitely pluck a lemon wedge out

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Speaker 2: of my beverage and just like bite down on it

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Speaker 2: so I get you.

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Speaker 1: My niece used to at the time. I couldn't tell

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Speaker 1: if it was for shock factor. She seemed to actually

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Speaker 1: enjoy it. She would eat lemon Oh wow, just would

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Speaker 1: eat eat it? Yeah? So you do you? Yeah, and

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Speaker 1: I'm glad also you get to use it for relaxing baths.

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Speaker 2: Yes, lovely, it really does sound so nice. Oh I've

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Speaker 2: been I've been craving a bath. It's I I feel

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Speaker 2: like the cleanup of a bath is so much of

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Speaker 2: a pain that I'm like, why did I just take

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Speaker 2: a bath? Like now?

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Speaker 1: It's stressful?

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Speaker 2: About that anyway that I think that tells a lot

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Speaker 2: about our states of mind, because I'm similar this thing

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Speaker 2: that's supposed to be relaxing I've now made into a stressor. Yeah. No, oops,

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Speaker 2: well that sounds terrific, Carly wrote. You put out a

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Speaker 2: request a while ago for people to write in about

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Speaker 2: their fermentation projects. I've been making my own yogurt for

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Speaker 2: about eight years now, and I've gotten really good at

355
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Speaker 2: making a consistent match every time. I also got super

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Speaker 2: into kaffir a couple of years ago, both water kafir

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Speaker 2: and milk Kafir. When you had your episode on Kaffir,

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Speaker 2: I was almost shocked when it was not titled key

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Speaker 2: for Madness, a riff off of reefer Madness, but then

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Speaker 2: learned from you guys that it was not pronounced that way.

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Speaker 1: Oops.

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Speaker 2: For my milk kaffir, I found it really interesting how

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Speaker 2: much the room temperature would affect the length of the

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Speaker 2: fermentation process as well as the fluffy feeling of it.

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Speaker 2: For me in Arizona, I found that the spring batches

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Speaker 2: are my favorite, but I'm not too proud to drink

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Speaker 2: my over fermented cottage cheese like batches that I let

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Speaker 2: go too long in the summer. For my water caffeir,

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Speaker 2: I almost always do my second fermentation, either with lemon

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Speaker 2: or lemonon lime. I've tried other fruits, but I just

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Speaker 2: love these flavors the best. When I first started making

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Speaker 2: the water kaffir, there were a few times when I

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Speaker 2: accidentally over fermented it and got a little buzzed. I've

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Speaker 2: also made my own olives, and in the winter I

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Speaker 2: make my own sour crowd as well. Ye mean, all

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Speaker 2: of that being said, last year, when I was pregnant,

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Speaker 2: I got pretty bad morning sickness for maybe four months.

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Speaker 2: That coupled with the new baby shortly thereafter, meant all

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Speaker 2: my fermentation projects when on hold. The yogurt I was

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Speaker 2: not concerned with because even though I would need to

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Speaker 2: start from scratch, I knew that one well enough to

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Speaker 2: confidently restart it when whenever time permits, hopefully soon. The

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00:24:01,000 --> 00:24:03,600
Speaker 2: milk and water kaffir I had put in my fridge

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Speaker 2: when I could not think about food, hoping they would last.

385
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Speaker 2: When I tried to revive the milk kafir, I made

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Speaker 2: a few batches, throwing them out to be safe, then

387
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Speaker 2: let my kitty try a batch. When he approved, I

388
00:24:14,680 --> 00:24:17,800
Speaker 2: thought I was safe, but nope, it tasted like vomit.

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Speaker 2: I had to let that one go. The water kaffir shockingly,

390
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Speaker 2: when I revived that one was perfectly fine and happy.

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Speaker 1: What a champ.

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Speaker 2: And the sour kraut that had been in my fridge

393
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Speaker 2: for like a year and a half, shockingly fine and

394
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Speaker 2: super tender. Yay Mi g robes. Also, I loved the

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Speaker 2: prickly pear episode. I rarely see the nopalace in the

396
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Speaker 2: grocery stores, but will sometimes get some in my CSA

397
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Speaker 2: or forage for them. I learned from a forager that

398
00:24:42,760 --> 00:24:44,880
Speaker 2: you should cut the spines off with the knife near

399
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Speaker 2: flat against the pad and going up away from the base,

400
00:24:49,080 --> 00:24:53,160
Speaker 2: cut the edges off, and thoroughly inspect before consuming. I

401
00:24:53,240 --> 00:24:55,119
Speaker 2: liked to put mine in my scrambled eggs, or just

402
00:24:55,119 --> 00:24:57,960
Speaker 2: throw them into random dishes. I once had a Nopoles

403
00:24:58,000 --> 00:25:00,600
Speaker 2: taco that was divine. It almost had a bit of

404
00:25:00,600 --> 00:25:03,879
Speaker 2: a pickle flavor. I've only tried the fruit a couple

405
00:25:03,880 --> 00:25:06,280
Speaker 2: of times. I bought a prickly pear and put it

406
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Speaker 2: in a pot a couple of years ago so I

407
00:25:07,480 --> 00:25:09,560
Speaker 2: could eat some fruit. But most of the years it

408
00:25:09,640 --> 00:25:13,000
Speaker 2: just made new pads. But then it started flowering. But

409
00:25:13,359 --> 00:25:15,760
Speaker 2: that year the wind also blew it over several times

410
00:25:15,760 --> 00:25:18,800
Speaker 2: and decimated it. One time, when I bought some of

411
00:25:18,840 --> 00:25:21,240
Speaker 2: the fruit from a grocery store, the young cashier I

412
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Speaker 2: think was trying to show off for me and juggled them.

413
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Speaker 2: When I got home, I saw a lot of the

414
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Speaker 2: little thorns in there, so I know he must have

415
00:25:28,520 --> 00:25:30,760
Speaker 2: really regretted his life decision at that point.

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Speaker 1: Anyway, I love love.

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Speaker 2: Your show, and still often referred to it as food stuff.

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Speaker 2: Keep up the amazing work.

419
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Speaker 1: Oh that poor kid, Oh, oh honey bear.

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Speaker 2: Oh.

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Speaker 1: Immediately it was like I was gonna take a quick break.

422
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Speaker 2: I'm gonna go die quietly in the break room.

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Speaker 1: Oh we've all done it.

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00:25:56,760 --> 00:26:05,280
Speaker 2: If you're listening, who hasn't injured themselves? While flirting that

425
00:26:05,800 --> 00:26:18,320
Speaker 2: truth truth. Oh my gosh, under I understand. Well, this

426
00:26:18,359 --> 00:26:21,359
Speaker 2: is amazing. You have so many projects going on. I know.

427
00:26:21,720 --> 00:26:25,080
Speaker 2: Oh I love this, I love I love all of this.

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Speaker 1: I still don't.

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Speaker 2: I haven't even had water kaffir, so I'm really curious

430
00:26:28,720 --> 00:26:31,760
Speaker 2: about that. I did like laugh out loud when I

431
00:26:31,800 --> 00:26:34,520
Speaker 2: was reading this earlier and I read Reefer Madness that

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Speaker 2: that's one of my uh not the original, but the

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Speaker 2: musical making fun of the original is one of my

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Speaker 2: favorite things. So here we are.

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Speaker 1: Yeah, that's pretty good. That's an excellent pun. So good company.

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Speaker 1: And I've got to hear like, it's amazing that you're

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Speaker 1: things like your sour kraut. Yeah, just lasted, just chilling, amazing.

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Speaker 2: Literally, yeah, just hanging out. Just no problem.

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Speaker 1: So cool.

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Speaker 2: You'll you'll and you'll get the rest going again. It'll

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Speaker 2: be fine.

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Speaker 1: Yes, yes, keep us updated. Oh yeah, oh yeah that's updated.

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Speaker 1: But yes, thank you so much to both of these

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Speaker 1: listeners for writing in. If you would like to write

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Speaker 1: to us, you can Our email is hello at savorpod

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Speaker 1: dot com.

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00:27:19,040 --> 00:27:21,000
Speaker 2: We are also on social media. You can find us

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Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

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Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

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Speaker 2: For more podcasts from my heart Radio, you can visit

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Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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00:27:32,520 --> 00:27:35,360
Speaker 2: your favorite shows. Thanks us always to our super producers

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00:27:35,440 --> 00:27:38,159
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 2: and we hope that lots more good things are coming

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Speaker 2: your way