1 00:00:07,280 --> 00:00:09,880 Speaker 1: Hello, and welcome to Savor. I'm Annie Rees and I'm 2 00:00:09,960 --> 00:00:14,040 Speaker 1: Lauren Vogelbaum, and today we're talking about I p a 3 00:00:14,280 --> 00:00:18,239 Speaker 1: S I p A S, which, in case you didn't know, 4 00:00:18,960 --> 00:00:22,239 Speaker 1: for India pale ale. Yes, it's a beer style and 5 00:00:22,280 --> 00:00:24,599 Speaker 1: it's a very popular beer style. It's sort of like 6 00:00:24,720 --> 00:00:27,600 Speaker 1: v beer style of the American craft scene, which is 7 00:00:27,600 --> 00:00:31,200 Speaker 1: why we wanted to talk about it during this Asheville 8 00:00:31,240 --> 00:00:35,000 Speaker 1: stravaganza that we are embarked upon. Did your trademark that 9 00:00:35,360 --> 00:00:38,160 Speaker 1: not yet? You better get on it. People are gonna 10 00:00:38,200 --> 00:00:42,760 Speaker 1: want that. I'm sure they are. They're rushing to the 11 00:00:42,840 --> 00:00:46,800 Speaker 1: Petton offices. I think that's how it works. Yeah, I 12 00:00:46,840 --> 00:00:50,080 Speaker 1: don't know. Sure. Well. I was telling Lauren before we 13 00:00:50,159 --> 00:00:52,560 Speaker 1: started recording that I've always been a person who said 14 00:00:52,600 --> 00:00:55,400 Speaker 1: I don't like I p a S. But doing the 15 00:00:55,440 --> 00:00:58,080 Speaker 1: research for this episode, I realized I do like I 16 00:00:58,240 --> 00:01:00,240 Speaker 1: p A S. But there was kind of is I 17 00:01:00,360 --> 00:01:03,120 Speaker 1: p A Arms race where they were everywhere and bad 18 00:01:03,160 --> 00:01:06,440 Speaker 1: ones were everywhere. Yeah, and it was too many. Yes, 19 00:01:07,000 --> 00:01:10,920 Speaker 1: So I think I just don't like bad ivys. But 20 00:01:11,000 --> 00:01:13,560 Speaker 1: there are some ipeas out there. For me, there's one 21 00:01:13,560 --> 00:01:15,520 Speaker 1: I always get because it reminds me of the day 22 00:01:15,560 --> 00:01:17,280 Speaker 1: I broke up, which is a weird thing that I do. 23 00:01:17,400 --> 00:01:19,440 Speaker 1: But it's a good IV. That is an interesting bit 24 00:01:19,480 --> 00:01:22,960 Speaker 1: of nostalgia. It is, isn't it. I like it? Yeah? 25 00:01:23,040 --> 00:01:26,680 Speaker 1: I remember that We've been researching nostalgia all day. Yeah, 26 00:01:26,760 --> 00:01:28,880 Speaker 1: and so I'm like, okay, I'm going to follow up 27 00:01:28,880 --> 00:01:32,440 Speaker 1: with you about this later. Oh, excellent, dive into my psyche. 28 00:01:33,120 --> 00:01:38,520 Speaker 1: That's a dark podcast. Alright. Moving on from that, let's 29 00:01:38,560 --> 00:01:47,039 Speaker 1: get to our our question, I pas what are they? Well? 30 00:01:47,400 --> 00:01:50,400 Speaker 1: India pale ales are a style of beer made from 31 00:01:50,440 --> 00:01:53,400 Speaker 1: a light roasted malt and lots of hops, which lets 32 00:01:53,440 --> 00:01:57,480 Speaker 1: the hops really shine and creates these bright, bitter flavors. 33 00:01:58,040 --> 00:02:01,120 Speaker 1: But let's get a little bit more granular than that. 34 00:02:01,520 --> 00:02:04,400 Speaker 1: And that's almost a pun because I'm about to talk 35 00:02:04,440 --> 00:02:08,640 Speaker 1: about grains. I'm working on it. Yeah, So okay. Beer. 36 00:02:09,080 --> 00:02:12,600 Speaker 1: Beer is an alcoholic beverage made from malted grain, water, 37 00:02:12,880 --> 00:02:16,280 Speaker 1: and yeast. You boil the malt in water to release sugars, 38 00:02:16,360 --> 00:02:19,120 Speaker 1: then add the yeast, which eats those sugars and poops 39 00:02:19,280 --> 00:02:26,679 Speaker 1: carbon dioxide, alcohol and flavor yeast. Yeah. You can also 40 00:02:26,720 --> 00:02:29,640 Speaker 1: add other stuff to flavor beer, like hops to balance 41 00:02:29,680 --> 00:02:32,360 Speaker 1: those sweet flavors from the malt and the yeast. Most 42 00:02:32,400 --> 00:02:35,760 Speaker 1: modern beer does contain hops, and hops are the flower 43 00:02:35,840 --> 00:02:38,840 Speaker 1: of this climbing plant that adds flavors to beer, especially 44 00:02:38,840 --> 00:02:43,400 Speaker 1: bitter flavors and super bonus. Inhibits the growth of unwanted microorganisms, 45 00:02:43,600 --> 00:02:48,959 Speaker 1: especially bacteria, in your beer. They also helps stabilize beer's foam. 46 00:02:49,040 --> 00:02:51,800 Speaker 1: And I really want to do a whole episode on hops. 47 00:02:51,840 --> 00:02:55,280 Speaker 1: Now this is a very paired down version of what 48 00:02:55,400 --> 00:02:59,120 Speaker 1: it is, but uh yes. Hops can be added to 49 00:02:59,280 --> 00:03:01,720 Speaker 1: beer right at the beginning of that boil with the 50 00:03:01,720 --> 00:03:04,560 Speaker 1: malt that's going to extract the maximum amount of acids 51 00:03:04,639 --> 00:03:07,239 Speaker 1: from the hops and thus the maximum bitterness. Or you 52 00:03:07,240 --> 00:03:09,080 Speaker 1: can add them towards the end of the boil for 53 00:03:09,360 --> 00:03:13,560 Speaker 1: more delicate oil based flavors, or after the boil entirely 54 00:03:13,560 --> 00:03:15,760 Speaker 1: when the liquid is cooled, for even more of those 55 00:03:15,800 --> 00:03:18,919 Speaker 1: fresh oil based flavors. That third one is called dry hopping. 56 00:03:18,919 --> 00:03:20,720 Speaker 1: By the way, if you've ever seen that phrase and 57 00:03:20,760 --> 00:03:24,040 Speaker 1: not understood what it meant, now you know knowing is 58 00:03:24,080 --> 00:03:27,200 Speaker 1: half the beering. You can also use a combination of 59 00:03:27,240 --> 00:03:31,000 Speaker 1: these three hop processes, and all will yield slightly different results. 60 00:03:31,080 --> 00:03:37,040 Speaker 1: With different varieties of hops. But in general, hops equal bitter. Yes, 61 00:03:37,400 --> 00:03:41,480 Speaker 1: we made a video with a local distillery that is 62 00:03:41,560 --> 00:03:45,080 Speaker 1: not right brewery called Orpheus, and they let us try 63 00:03:45,160 --> 00:03:48,880 Speaker 1: straight up hops and it was quite bitter. It was, yes, 64 00:03:49,920 --> 00:03:52,560 Speaker 1: video evidence of it. Oh yeah, I think for a 65 00:03:52,600 --> 00:03:56,320 Speaker 1: good like twenty minutes after I tasted that tiny little 66 00:03:56,360 --> 00:03:58,760 Speaker 1: granule of hop, like, I was like a cat trying 67 00:03:58,760 --> 00:04:02,280 Speaker 1: to like wipe the sad off of my face. Oh no, 68 00:04:02,480 --> 00:04:05,320 Speaker 1: what have I done? Yeah, it was like bitter soap. 69 00:04:05,440 --> 00:04:08,960 Speaker 1: It was like soap, but even more bitter. Yeah. I 70 00:04:09,200 --> 00:04:11,600 Speaker 1: mean I actually sort of enjoyed the sensation, But that 71 00:04:11,800 --> 00:04:16,320 Speaker 1: just says something about me. Probably. Anyway, how better are 72 00:04:16,360 --> 00:04:22,280 Speaker 1: we talking about here? Yeah, well let's talk about IBU 73 00:04:22,640 --> 00:04:28,680 Speaker 1: or International bitterness units or bittering units. That is a 74 00:04:28,720 --> 00:04:30,560 Speaker 1: good way to know what beer you'll like on a menu. 75 00:04:30,640 --> 00:04:33,240 Speaker 1: I'll tell you that it's certainly helpful. It's a scale 76 00:04:33,279 --> 00:04:36,479 Speaker 1: that's meant to help brewers and drinkers gauge how bitter 77 00:04:36,560 --> 00:04:38,719 Speaker 1: a beer will taste. You might have seen it listed 78 00:04:38,720 --> 00:04:41,080 Speaker 1: next to beers on menus or on bottles. We certainly 79 00:04:41,080 --> 00:04:43,640 Speaker 1: saw this in Nashville. And it's a measurement of sort 80 00:04:43,640 --> 00:04:46,600 Speaker 1: of one type of bitterness in beer the parts per 81 00:04:46,640 --> 00:04:51,560 Speaker 1: million of several bittering compounds that beer contains, and these 82 00:04:51,600 --> 00:04:55,560 Speaker 1: compounds tend to come in with hops. Most beers you 83 00:04:55,560 --> 00:04:58,919 Speaker 1: will drink range from like five to a hundred and 84 00:04:58,960 --> 00:05:02,440 Speaker 1: twenty ib use, with the higher scores indicating higher content 85 00:05:02,520 --> 00:05:05,240 Speaker 1: of those bittering compounds. I p a s because of 86 00:05:05,279 --> 00:05:08,160 Speaker 1: their hop content, tend to veer towards the upper end 87 00:05:08,440 --> 00:05:13,040 Speaker 1: of that, and interestingly, I be used like Scoville units 88 00:05:13,120 --> 00:05:19,200 Speaker 1: technically go to infinity. Oh oh no, there have been 89 00:05:19,360 --> 00:05:23,720 Speaker 1: beers measured with over two thousand IBus. Did people survive 90 00:05:23,960 --> 00:05:28,640 Speaker 1: after drinking them? I haven't read reports back, but I 91 00:05:28,680 --> 00:05:31,240 Speaker 1: assume that they Yeah, I've read reviews, so they did 92 00:05:31,279 --> 00:05:33,800 Speaker 1: live to tell the tale, at least temporarily, at least 93 00:05:33,839 --> 00:05:37,159 Speaker 1: for a little bit. Yeah, But a lot of other 94 00:05:37,200 --> 00:05:40,360 Speaker 1: factors in your beer will influence how bitter the beer 95 00:05:40,400 --> 00:05:43,320 Speaker 1: will actually taste to you. You know, all kinds of 96 00:05:43,320 --> 00:05:45,840 Speaker 1: things can go into the experience, Like a stout can 97 00:05:45,839 --> 00:05:49,480 Speaker 1: technically have a higher IBU rating than a pale ale, 98 00:05:49,640 --> 00:05:52,359 Speaker 1: which you would think of you know, I don't know anyway, 99 00:05:52,520 --> 00:05:55,320 Speaker 1: but yeah, IBus can give you a good rough idea. Yeah, 100 00:05:55,760 --> 00:05:58,880 Speaker 1: and the food also can determine how bitter it is 101 00:05:58,880 --> 00:06:02,320 Speaker 1: too too if you're enjoying it with food, Oh share, absolutely, Yeah, 102 00:06:02,880 --> 00:06:05,400 Speaker 1: good spicy food is good with an i pa. Hear, 103 00:06:05,480 --> 00:06:09,600 Speaker 1: Oh it's lovely, Okay, great? Yeah. An Fitt and Glenn 104 00:06:09,640 --> 00:06:12,560 Speaker 1: talked about that when we were in Asheville. I really 105 00:06:12,600 --> 00:06:17,320 Speaker 1: love a super hoppy I p a with spicy Mexican 106 00:06:17,360 --> 00:06:21,080 Speaker 1: food because I mean, loggers are great with Mexican food, 107 00:06:21,080 --> 00:06:23,960 Speaker 1: but you can't taste them once you've got those chilies 108 00:06:24,040 --> 00:06:28,440 Speaker 1: on your palate, Whereas a bitter beer will actually cut 109 00:06:28,800 --> 00:06:32,000 Speaker 1: the intensity of the chilis, so every bit of chili 110 00:06:32,200 --> 00:06:35,760 Speaker 1: is like that much more intense, which I love. She's 111 00:06:35,800 --> 00:06:38,120 Speaker 1: a beer historian and we had a great conversation with her. 112 00:06:38,360 --> 00:06:41,159 Speaker 1: But yeah, let's talk about some of those styles of 113 00:06:41,200 --> 00:06:44,279 Speaker 1: i pa s, because there are a bunch. There are 114 00:06:44,320 --> 00:06:47,320 Speaker 1: a bunch. There are more than we included and more 115 00:06:47,320 --> 00:06:50,839 Speaker 1: than I've ever heard of, honestly. But here here's a 116 00:06:50,880 --> 00:06:54,479 Speaker 1: good rundown of them. First, we've got traditional i pa s. 117 00:06:54,680 --> 00:06:57,560 Speaker 1: Those are going to be your English i pas, made 118 00:06:57,600 --> 00:07:00,240 Speaker 1: with English yeast, malt and hops, and they tend to 119 00:07:00,240 --> 00:07:02,200 Speaker 1: be a little bit more gentle on the bitterness, even 120 00:07:02,240 --> 00:07:08,520 Speaker 1: perhaps toasty and stone fruity. No, not in an i 121 00:07:08,640 --> 00:07:16,400 Speaker 1: p A. Goodness me, you monster. They stand in stark 122 00:07:16,480 --> 00:07:20,200 Speaker 1: contrast to most American i PA s, the West Coast 123 00:07:20,240 --> 00:07:28,920 Speaker 1: i PA being the original. The original, these are usually fruitier, citrus, ere, floral, eier, pioneer, 124 00:07:29,160 --> 00:07:33,280 Speaker 1: pioneer ye usually very bitter and hoppy. Then you've got 125 00:07:33,280 --> 00:07:37,160 Speaker 1: East Coast i PA s because of course, like I 126 00:07:37,240 --> 00:07:41,480 Speaker 1: have some competition. These are more like English i pas. 127 00:07:41,480 --> 00:07:43,640 Speaker 1: They're a little bit more balanced between the sweetness of 128 00:07:43,640 --> 00:07:45,640 Speaker 1: the malt and the bitterness of the hops, but are 129 00:07:45,680 --> 00:07:49,520 Speaker 1: not to be confused with New England i pas also 130 00:07:49,640 --> 00:07:52,600 Speaker 1: called hazy i pas, and these are relatively new issh 131 00:07:52,600 --> 00:07:56,560 Speaker 1: style of IPA that are typically a bit juicier and hazier. 132 00:07:57,360 --> 00:08:01,200 Speaker 1: There was a whole thing where the Brewers Association had 133 00:08:01,240 --> 00:08:04,679 Speaker 1: to update their I p A guidelines to include juicy 134 00:08:04,760 --> 00:08:07,280 Speaker 1: and hazy i p a s, since the clear color 135 00:08:07,680 --> 00:08:09,960 Speaker 1: was a part of the way beer judges would mark 136 00:08:10,200 --> 00:08:14,880 Speaker 1: a beer and i p A. This happened in so 137 00:08:15,200 --> 00:08:18,280 Speaker 1: very recent breaking news. The hops associated with these i 138 00:08:18,400 --> 00:08:21,920 Speaker 1: PA s are mosaic Citra and galaxy, which are also 139 00:08:22,000 --> 00:08:25,360 Speaker 1: relatively Newish. The yeast used in New England I p 140 00:08:25,480 --> 00:08:28,840 Speaker 1: A s are different as well. They produce more esters 141 00:08:28,880 --> 00:08:31,960 Speaker 1: and in part a bit of a sweeter, fruitier taste. 142 00:08:32,960 --> 00:08:35,840 Speaker 1: Then there's the double imperial I p A a double 143 00:08:35,960 --> 00:08:39,560 Speaker 1: or imperial. Yes, yes, not the double imperial almost that 144 00:08:39,720 --> 00:08:42,520 Speaker 1: kind of does exist. Yeah, I guess you could do 145 00:08:42,600 --> 00:08:45,640 Speaker 1: a quadruple I p A if you wanted to. Think 146 00:08:45,720 --> 00:08:49,080 Speaker 1: people have We haven't. We didn't include it, but I 147 00:08:49,120 --> 00:08:52,600 Speaker 1: believe it exists. The double or imperial came about as 148 00:08:52,640 --> 00:08:56,360 Speaker 1: American brewers got more and more heavy handed with their hops, 149 00:08:56,400 --> 00:08:58,800 Speaker 1: and we got a new category of I PA. And 150 00:08:58,800 --> 00:09:01,040 Speaker 1: then there's of course triple i pas, which are even 151 00:09:01,080 --> 00:09:03,319 Speaker 1: more hops, even higher A b v s And I 152 00:09:03,360 --> 00:09:05,319 Speaker 1: think I've used that a couple of times without explaining it. 153 00:09:05,440 --> 00:09:08,800 Speaker 1: A b V stands for alcohol by volume. Yes, yes, 154 00:09:08,960 --> 00:09:12,520 Speaker 1: there are session i pas, which are lower A BV lighter, 155 00:09:12,720 --> 00:09:17,240 Speaker 1: easier drinking, Belgian i pas which are usually not from Belgium, 156 00:09:17,320 --> 00:09:19,760 Speaker 1: but they will use Belgian ye strains after bottling to 157 00:09:19,920 --> 00:09:23,520 Speaker 1: create carbonation and that kind of Belgian ee sweet flavor 158 00:09:25,760 --> 00:09:28,280 Speaker 1: you've got. Black i PA s a k A. Cascadian 159 00:09:28,360 --> 00:09:30,839 Speaker 1: dark ales. These are dry and dark with a kind 160 00:09:30,840 --> 00:09:34,080 Speaker 1: of chocolate or coffee bitterness. In addition to the usual 161 00:09:34,160 --> 00:09:38,199 Speaker 1: citrus bitterness. Thanks to some roasted malt, you've got white 162 00:09:38,200 --> 00:09:41,720 Speaker 1: I pas, red I pas, brown, rye, oat, lactose, bread, 163 00:09:41,840 --> 00:09:44,800 Speaker 1: fruited sour. Anything that you can do to a beer, 164 00:09:45,000 --> 00:09:46,280 Speaker 1: you can do to an I p A. And then 165 00:09:46,280 --> 00:09:49,559 Speaker 1: it creates a new little subcategory. It's sort of like gremlins. 166 00:09:49,600 --> 00:09:51,199 Speaker 1: It's sort of they just sort of all just pop 167 00:09:51,240 --> 00:09:54,559 Speaker 1: off from the main What happens if you give a 168 00:09:54,600 --> 00:09:59,000 Speaker 1: gremlin and PA after mid by shut out to things. 169 00:10:00,280 --> 00:10:04,320 Speaker 1: Someone researched that. Now. Other terms that you might come 170 00:10:04,360 --> 00:10:07,320 Speaker 1: across in I p A s are single hopped and 171 00:10:07,440 --> 00:10:09,959 Speaker 1: fresh hupped. Single hupped is what it says on the box, 172 00:10:10,280 --> 00:10:12,640 Speaker 1: Just a single variety of hops were used in making 173 00:10:12,679 --> 00:10:15,679 Speaker 1: that beer instead of a blend, and fresh hopped beers 174 00:10:15,720 --> 00:10:17,880 Speaker 1: are made using hops that have been picked within the 175 00:10:17,920 --> 00:10:21,800 Speaker 1: past twenty four hours, so they have like a lot 176 00:10:21,840 --> 00:10:24,920 Speaker 1: of fresh, bold flavor, and they're usually meant to be 177 00:10:25,160 --> 00:10:28,520 Speaker 1: consumed right away to get like that just mouthful of 178 00:10:28,559 --> 00:10:32,320 Speaker 1: grass that you might be looking for. Sure. One of 179 00:10:32,320 --> 00:10:34,240 Speaker 1: our first stops when we went to Asheville was that 180 00:10:34,800 --> 00:10:41,120 Speaker 1: Sierra Nevada's Brewery, their outpost in Asheville, right, And I 181 00:10:41,160 --> 00:10:43,439 Speaker 1: can't remember. I know I got one that when I 182 00:10:43,559 --> 00:10:46,680 Speaker 1: tasted it, it could evolve and in my head. But 183 00:10:46,800 --> 00:10:50,319 Speaker 1: the hops tasted very fresh and like bright and grassy. 184 00:10:50,440 --> 00:10:52,880 Speaker 1: It was nice. Yeah, if you're into that sort of thing, 185 00:10:52,960 --> 00:10:55,559 Speaker 1: it can be quite nice. If you're not, it can 186 00:10:55,640 --> 00:11:02,760 Speaker 1: be quite disgusting, bracing, very racing, indeed, But that did 187 00:11:02,840 --> 00:11:05,720 Speaker 1: not stop folks from making i PA s. I don't 188 00:11:05,720 --> 00:11:08,160 Speaker 1: think we can stress enough how much growth i pas 189 00:11:08,200 --> 00:11:12,079 Speaker 1: have experienced in the past few decades. In the early nineties, 190 00:11:12,160 --> 00:11:15,319 Speaker 1: bartenders might not have known what you were talking about 191 00:11:15,440 --> 00:11:18,920 Speaker 1: when you asked for one. Craft brewing has a lot 192 00:11:18,960 --> 00:11:21,599 Speaker 1: to do with our increased societal awareness around I p 193 00:11:21,760 --> 00:11:25,720 Speaker 1: a s and are increased options. Oh yeah, The growth 194 00:11:25,720 --> 00:11:28,040 Speaker 1: of craft beer and i p s have gone pretty 195 00:11:28,040 --> 00:11:30,320 Speaker 1: hand in hand. If you look at the period of 196 00:11:30,360 --> 00:11:34,880 Speaker 1: two thousand, the production of craft beer in the United 197 00:11:34,920 --> 00:11:38,560 Speaker 1: States tripled in volume during that time. I PA in 198 00:11:38,600 --> 00:11:41,120 Speaker 1: two thousand eight we're just eight percent of the craft market, 199 00:11:42,000 --> 00:11:45,800 Speaker 1: but sales of craft I p a s rosetent over 200 00:11:45,800 --> 00:11:49,000 Speaker 1: the course of twelve a loan, becoming sixteen percent of 201 00:11:49,000 --> 00:11:51,480 Speaker 1: the market by the end of that year, and then 202 00:11:51,520 --> 00:11:54,360 Speaker 1: they rose again fifty on top of that over the course, 203 00:11:55,720 --> 00:11:58,920 Speaker 1: at the end, they were pent of the craft market, 204 00:11:59,000 --> 00:12:02,720 Speaker 1: and they were not growing of the US craft beer market. 205 00:12:03,120 --> 00:12:08,080 Speaker 1: I pas accounted for thirty of that and up and up. 206 00:12:08,240 --> 00:12:10,920 Speaker 1: This means that production of I p a S multiplied 207 00:12:10,920 --> 00:12:13,760 Speaker 1: by more than ten times in just seven years, and 208 00:12:13,800 --> 00:12:16,720 Speaker 1: they are still the biggest category of craft beer in 209 00:12:16,760 --> 00:12:19,720 Speaker 1: the United States. We got a lot of I P s, 210 00:12:19,960 --> 00:12:24,319 Speaker 1: we do. But how did this happen? I don't know, No, 211 00:12:24,480 --> 00:12:27,320 Speaker 1: I do, yeah, pretty much. Yes, Yes, we've got some 212 00:12:27,400 --> 00:12:29,760 Speaker 1: history for you, but first we've got a quick break 213 00:12:29,760 --> 00:12:41,880 Speaker 1: for a word from our sponsor, and we're back. Thank you, Yes, 214 00:12:41,960 --> 00:12:44,440 Speaker 1: thank you. I would wager that a lot of you 215 00:12:44,559 --> 00:12:47,319 Speaker 1: listeners have probably heard some version of the I P 216 00:12:47,600 --> 00:12:50,080 Speaker 1: S history. A lot of you have probably heard some 217 00:12:50,280 --> 00:12:53,440 Speaker 1: version of the same type of story. But I'm going 218 00:12:53,480 --> 00:12:56,280 Speaker 1: to be straight with your listeners. I don't know for 219 00:12:56,480 --> 00:12:59,199 Speaker 1: sure how much of that is true. Yeah, it's one 220 00:12:59,240 --> 00:13:02,840 Speaker 1: of those serious mysteries of history kind of kind of things. 221 00:13:03,120 --> 00:13:06,520 Speaker 1: But we're going to walk through some of the legends here. Yeah, 222 00:13:06,720 --> 00:13:10,120 Speaker 1: and and there are certainly some facts where all of 223 00:13:10,160 --> 00:13:16,520 Speaker 1: this spring from. Um, so yeah, we'll go over the 224 00:13:16,559 --> 00:13:20,400 Speaker 1: main stories you're likely to find the pa. But first 225 00:13:20,440 --> 00:13:23,680 Speaker 1: a little bit of set up. Yes, So, by the 226 00:13:23,720 --> 00:13:26,800 Speaker 1: mid seventeen hundreds, pale ales were all the rage in 227 00:13:26,840 --> 00:13:31,199 Speaker 1: England thanks to this new heating technology. Prior to that time, 228 00:13:31,280 --> 00:13:34,239 Speaker 1: a wood or pete or charcoal where the fuel sources 229 00:13:34,400 --> 00:13:37,480 Speaker 1: used to roast malt, and this gave beers a dark 230 00:13:37,559 --> 00:13:40,480 Speaker 1: color and sort of deep smoky flavors. But back in 231 00:13:40,480 --> 00:13:43,840 Speaker 1: the sixteen hundreds, folks working with coal had derived a 232 00:13:43,840 --> 00:13:47,600 Speaker 1: new fuel called coke, which burned hotter and faster than 233 00:13:47,640 --> 00:13:51,520 Speaker 1: anything anyone had seen before. It drove industrial development from 234 00:13:51,559 --> 00:13:54,640 Speaker 1: iron to steel to glass and also made its way 235 00:13:54,679 --> 00:13:58,680 Speaker 1: into brewing. Malt could be finished without so much smoke 236 00:13:58,840 --> 00:14:02,840 Speaker 1: by using The resulting malt was paler and tasted cleaner 237 00:14:02,920 --> 00:14:06,040 Speaker 1: than malts roasted with wood or whatever, And so the 238 00:14:06,080 --> 00:14:09,720 Speaker 1: resulting pale ales using these malts were more expensive, but 239 00:14:09,920 --> 00:14:12,640 Speaker 1: very posh and let the flavor of any hops you 240 00:14:12,679 --> 00:14:17,200 Speaker 1: added shine through more clearly. Right, But when it comes 241 00:14:17,240 --> 00:14:21,560 Speaker 1: to India and the British Empire's presence in India, the 242 00:14:21,600 --> 00:14:24,880 Speaker 1: temperature there was not ideal for beer brewing. No, it 243 00:14:25,000 --> 00:14:28,680 Speaker 1: was too hot. On top of that, the journey took 244 00:14:28,760 --> 00:14:31,280 Speaker 1: about six months from Britain to India, so you had 245 00:14:31,320 --> 00:14:33,680 Speaker 1: to factor in that travel time to whatever you were 246 00:14:33,680 --> 00:14:36,960 Speaker 1: planning on surviving that trip in good shape because there 247 00:14:37,000 --> 00:14:41,760 Speaker 1: were no refrigerators. Yes, good reminder when it comes to beer, 248 00:14:41,920 --> 00:14:45,960 Speaker 1: that means more hops. Hops act as a preservative. A 249 00:14:46,080 --> 00:14:49,800 Speaker 1: brewer out of seventeen eighties London, George Hodgson, came up 250 00:14:49,800 --> 00:14:53,720 Speaker 1: with the idea for a heavily hopped beer called october Ale, 251 00:14:54,080 --> 00:14:56,760 Speaker 1: which normally would have been aged sort of like wine 252 00:14:57,520 --> 00:15:01,040 Speaker 1: when it reached India. Turns out it didn't proved with age, 253 00:15:01,680 --> 00:15:04,720 Speaker 1: uh because India was so much hotter than Britain. It 254 00:15:04,760 --> 00:15:09,160 Speaker 1: eventually was modified to be paler and lighter, or depending 255 00:15:09,160 --> 00:15:11,360 Speaker 1: on what story you hear, the extra hops mass the 256 00:15:11,440 --> 00:15:16,680 Speaker 1: fact that the beer is rotten. Brewmaster George spiro Over 257 00:15:16,720 --> 00:15:19,320 Speaker 1: at C. H. Evans Brewing Company said of the higher 258 00:15:19,360 --> 00:15:23,080 Speaker 1: alcohol content in this I p a the october Ale quote, 259 00:15:23,360 --> 00:15:25,720 Speaker 1: it probably kept the people on the other end happy 260 00:15:25,760 --> 00:15:28,880 Speaker 1: that they were drinking it. You'll get intoxicated much faster 261 00:15:29,000 --> 00:15:31,840 Speaker 1: and maybe forget you are posted far from home in India. 262 00:15:32,640 --> 00:15:36,240 Speaker 1: Or it could be because alcohol is a preservative. Could 263 00:15:36,240 --> 00:15:41,200 Speaker 1: be sure sure, that's one version of the story. Another 264 00:15:41,360 --> 00:15:45,120 Speaker 1: version is that dark Porters, which were popular in London 265 00:15:45,640 --> 00:15:49,600 Speaker 1: where the weather was cooler, were the beer that British 266 00:15:49,640 --> 00:15:52,240 Speaker 1: posted in India were stuck with for a while, and 267 00:15:52,280 --> 00:15:56,560 Speaker 1: stuck with because porters aren't exactly the best the drink 268 00:15:56,600 --> 00:15:59,480 Speaker 1: of choice. Will say for hot weather situation, you think 269 00:15:59,520 --> 00:16:02,200 Speaker 1: of them more a cool weather beer, shure, yes. And 270 00:16:02,240 --> 00:16:05,960 Speaker 1: on top of that, they arrived lukewarm, which apparently was 271 00:16:06,320 --> 00:16:11,000 Speaker 1: not not ideal either. Hodgson was a supplier uh and 272 00:16:11,120 --> 00:16:14,040 Speaker 1: he tried all sorts of things to improve the quality 273 00:16:14,200 --> 00:16:18,040 Speaker 1: of his product and keep his eighteen month contract that 274 00:16:18,080 --> 00:16:22,160 Speaker 1: he had with the East India company. He sent unfermented 275 00:16:22,200 --> 00:16:24,080 Speaker 1: beer and would add the East once it arrived at 276 00:16:24,120 --> 00:16:27,920 Speaker 1: its destination. That didn't really work. He sent beer concentrate 277 00:16:28,120 --> 00:16:31,160 Speaker 1: to be deluded when it arrived. I didn't really work. 278 00:16:31,640 --> 00:16:33,480 Speaker 1: Then he came up with the idea of sending a 279 00:16:33,600 --> 00:16:37,840 Speaker 1: pale ale that October Ale instead. The name comes from 280 00:16:37,880 --> 00:16:40,040 Speaker 1: a month and time it was brewed. It was invented 281 00:16:40,080 --> 00:16:43,640 Speaker 1: as a way to lessen the reliance on wine from France, 282 00:16:44,640 --> 00:16:47,080 Speaker 1: you know, in case you're feuding with the French, as 283 00:16:47,120 --> 00:16:52,120 Speaker 1: England does. Occasionally occasionally. Because this beer was meant to 284 00:16:52,160 --> 00:16:54,440 Speaker 1: sub for wine, it was brewed to be very rich 285 00:16:54,760 --> 00:16:58,680 Speaker 1: and sort of soften in flavor as time passed. There 286 00:16:58,760 --> 00:17:01,280 Speaker 1: was even a tradition am rich people of having a 287 00:17:01,320 --> 00:17:04,159 Speaker 1: batch brewed up when their first son was born for 288 00:17:04,240 --> 00:17:08,000 Speaker 1: him to drink when he turned eighteen. I love this idea. 289 00:17:08,080 --> 00:17:11,360 Speaker 1: By the way, I'm not sure about babies, but man, 290 00:17:11,600 --> 00:17:15,720 Speaker 1: if I have any, you're doing this for sure, So 291 00:17:15,920 --> 00:17:20,040 Speaker 1: put one in the positive column one market. I guess 292 00:17:20,040 --> 00:17:21,600 Speaker 1: I could just make a beer and save it for 293 00:17:21,640 --> 00:17:25,000 Speaker 1: eighteen years, but you could maybe after eighteen years of 294 00:17:25,040 --> 00:17:30,760 Speaker 1: doing this show oh heck, okay, plans for the future. Yes, 295 00:17:31,480 --> 00:17:35,080 Speaker 1: These beers were loaded up with fresh hops up to 296 00:17:35,240 --> 00:17:38,959 Speaker 1: ten pounds of barrel. Hodgeton took inspiration from this and 297 00:17:39,160 --> 00:17:42,280 Speaker 1: shipped some of this style of beer to India, and 298 00:17:42,359 --> 00:17:47,040 Speaker 1: the first batch arrived to that country in January. Folks 299 00:17:47,040 --> 00:17:50,840 Speaker 1: were so excited about it. Quote Hodgson's warranted prime picked 300 00:17:50,880 --> 00:17:54,679 Speaker 1: ale of the genuine October brewing, fully equal, if not 301 00:17:54,760 --> 00:17:58,600 Speaker 1: superior to any ever before received in the settlement. That's 302 00:17:58,640 --> 00:18:03,800 Speaker 1: pretty strong. Yeah. As other bigger brewers started imitating Hodgson 303 00:18:03,880 --> 00:18:06,879 Speaker 1: and the beer grew weaker, you know, to save money 304 00:18:06,880 --> 00:18:10,960 Speaker 1: and all that stuff. Pale ale for British consumption went up. 305 00:18:11,440 --> 00:18:16,080 Speaker 1: But Hodgson's sons Mark and Frederick did not mess around. 306 00:18:16,240 --> 00:18:18,760 Speaker 1: If they got even a whiff that another brewer was 307 00:18:18,840 --> 00:18:22,119 Speaker 1: looking to make a similar product to theirs, they release 308 00:18:22,200 --> 00:18:25,560 Speaker 1: a ton of their beer and lower their prices to 309 00:18:25,720 --> 00:18:29,159 Speaker 1: deter any competition. They did away with the middleman. And 310 00:18:29,240 --> 00:18:32,439 Speaker 1: here the middleman is the East India Company, and they 311 00:18:32,480 --> 00:18:36,199 Speaker 1: shipped their beer directly to India. Oh but I have 312 00:18:36,280 --> 00:18:40,920 Speaker 1: a feeling that somebody didn't like this, that somebody being 313 00:18:41,359 --> 00:18:46,000 Speaker 1: the East India Company. Your feelings are correct, Lauren. In 314 00:18:46,040 --> 00:18:50,440 Speaker 1: the twenties, the East Indian Company's director Campbell MAJORA Banks 315 00:18:51,320 --> 00:18:53,119 Speaker 1: and I laughed aloud when I read his name the 316 00:18:53,160 --> 00:18:55,720 Speaker 1: first time, and I just laughed aloud again. Apologies to 317 00:18:55,800 --> 00:18:58,600 Speaker 1: Mr Madure Bigs. He got his hand on a bottle 318 00:18:58,600 --> 00:19:01,639 Speaker 1: of Hodgins October beer and took it to a competitor 319 00:19:02,160 --> 00:19:07,560 Speaker 1: and asked them to make a replica. The competitor, all 320 00:19:07,720 --> 00:19:11,440 Speaker 1: stop thought the beer was gross. Legend has it he 321 00:19:11,560 --> 00:19:14,560 Speaker 1: spit it out when he first tried it. But he 322 00:19:14,640 --> 00:19:17,720 Speaker 1: did set about making it, and he spared no expense. 323 00:19:18,160 --> 00:19:22,320 Speaker 1: He tasked the guy behind his malts to find the freshest, lightest, 324 00:19:22,359 --> 00:19:25,600 Speaker 1: and finest hops in all the land, which were then 325 00:19:25,880 --> 00:19:29,240 Speaker 1: barely killed. Another legend goes that the brewer tried to 326 00:19:29,280 --> 00:19:32,720 Speaker 1: test batch in a tea kettle to make sure you 327 00:19:32,760 --> 00:19:36,480 Speaker 1: didn't waste me these really expensive hops, and the test 328 00:19:36,600 --> 00:19:40,480 Speaker 1: was a success. One fellow described the beer as quote 329 00:19:41,000 --> 00:19:45,000 Speaker 1: heavenly compound, with an amber color and a very peculiar 330 00:19:45,119 --> 00:19:49,720 Speaker 1: fine flavor. But possibly a lot of this isn't true. 331 00:19:51,840 --> 00:19:54,600 Speaker 1: It is the popular origin story of the I p A. 332 00:19:55,240 --> 00:19:58,960 Speaker 1: Records do show that at least by the seventeen sixties, 333 00:19:59,160 --> 00:20:03,080 Speaker 1: brewers were being hold that it was quote absolutely necessary 334 00:20:03,200 --> 00:20:06,520 Speaker 1: to put extra hops in beer that were destined for 335 00:20:07,080 --> 00:20:11,159 Speaker 1: somewhere warmer like India. Pale Ale was being advertised in 336 00:20:11,160 --> 00:20:14,640 Speaker 1: India by seventeen eighty four, and about a decade later 337 00:20:14,680 --> 00:20:19,760 Speaker 1: you could find advertisements for Hodgson's pale Ale. Specifically whether 338 00:20:19,840 --> 00:20:22,400 Speaker 1: or not it had those extra hops, that's hard to say. 339 00:20:23,240 --> 00:20:25,840 Speaker 1: The first known recipe for an I p A didn't 340 00:20:25,880 --> 00:20:30,080 Speaker 1: appear until one quote. It is well known that other 341 00:20:30,119 --> 00:20:32,920 Speaker 1: things being equal, the liquor keeps in proportion to the 342 00:20:33,000 --> 00:20:36,159 Speaker 1: quantity of hops. Fresh beer may have from a pound 343 00:20:36,200 --> 00:20:38,239 Speaker 1: to a pound and a half to a barrel of 344 00:20:38,280 --> 00:20:41,440 Speaker 1: thirty two gallons June beer two pounds and a half. 345 00:20:41,680 --> 00:20:44,560 Speaker 1: Beer for the month of August three pounds, and for 346 00:20:44,640 --> 00:20:47,840 Speaker 1: a second summer three and a half. For India voyages 347 00:20:48,720 --> 00:20:54,439 Speaker 1: four pounds. Austin recipe was called quote the best and 348 00:20:54,480 --> 00:20:58,160 Speaker 1: most sought after an India in eighteen twenty nine. Ten 349 00:20:58,240 --> 00:21:01,439 Speaker 1: years later and it was described as Hodgson's Ale, the 350 00:21:01,520 --> 00:21:05,359 Speaker 1: universal and favorite beverage of our vast Indian territories. The 351 00:21:05,400 --> 00:21:07,719 Speaker 1: first written instance of I p A that we know 352 00:21:07,840 --> 00:21:12,480 Speaker 1: of was an eight AD for Hodgson's Quote East India 353 00:21:12,520 --> 00:21:16,520 Speaker 1: pale Ale. Then in eighteen sixty nine we get the 354 00:21:16,520 --> 00:21:20,080 Speaker 1: first written documentation claiming that Hodgson invented the I p 355 00:21:20,240 --> 00:21:23,800 Speaker 1: A quote. The origin of India Ale is by common 356 00:21:23,840 --> 00:21:27,440 Speaker 1: consent accredited to a London brewer named Hodgson. The brewer 357 00:21:27,520 --> 00:21:30,600 Speaker 1: where pale ale was first brewed, according to popular opinion, 358 00:21:31,200 --> 00:21:35,360 Speaker 1: was the old Bow Brewery, or it could be Bow Brewery. Oh, 359 00:21:35,400 --> 00:21:37,720 Speaker 1: I'm not sure, not sure about a lot of things, 360 00:21:39,000 --> 00:21:43,040 Speaker 1: and a lot of historians aren't sure about that popular 361 00:21:43,080 --> 00:21:46,640 Speaker 1: opinion thing. Yeah, because there were a couple other breweries 362 00:21:46,640 --> 00:21:49,200 Speaker 1: that it started making. I think Bass had one kind 363 00:21:49,200 --> 00:21:51,280 Speaker 1: of early on, and oh one other than I'm forgetting 364 00:21:51,320 --> 00:21:55,560 Speaker 1: the name of. But yeah, they were popular in India. 365 00:21:55,880 --> 00:21:58,520 Speaker 1: They were, and they became popular back home as well, 366 00:21:58,800 --> 00:22:02,840 Speaker 1: supposedly thanks to a a breck. This is another one 367 00:22:02,840 --> 00:22:05,159 Speaker 1: of those legends that I'm not sure the veracity of what. 368 00:22:05,240 --> 00:22:07,160 Speaker 1: I'm tickled by it. So a hall of i Pa 369 00:22:07,280 --> 00:22:09,320 Speaker 1: was headed out to India, the story goes, but the 370 00:22:09,320 --> 00:22:12,119 Speaker 1: ship wrecked in the Irish Sea and the salvaged cargo 371 00:22:12,240 --> 00:22:15,439 Speaker 1: was auctioned off in Liverpool. And after that people got 372 00:22:15,520 --> 00:22:18,080 Speaker 1: a taste for it, and it was produced widely for 373 00:22:18,160 --> 00:22:22,800 Speaker 1: home markets as well as overseas. I hope that's true. 374 00:22:23,560 --> 00:22:26,560 Speaker 1: That's great. I remember when we first started this show, 375 00:22:26,600 --> 00:22:29,720 Speaker 1: we wanted to talk about shipwrecks. I don't know why, 376 00:22:30,240 --> 00:22:32,520 Speaker 1: but oh, they're great. I think it was it because 377 00:22:32,520 --> 00:22:35,840 Speaker 1: of Champagne. I think so, yeah, that was the first one. 378 00:22:35,920 --> 00:22:39,280 Speaker 1: Then great Champagne stories about shipwrecks. This is true. The 379 00:22:39,280 --> 00:22:42,120 Speaker 1: pressure underwater keeps it in the bottle. It's been pulled 380 00:22:42,160 --> 00:22:45,440 Speaker 1: up from the Titanic. It has Perhaps we will one 381 00:22:45,480 --> 00:22:49,240 Speaker 1: day do our shipwreck episode finally, but first we must 382 00:22:49,240 --> 00:22:52,800 Speaker 1: finish this I PA episode. What about I p A 383 00:22:52,960 --> 00:22:55,560 Speaker 1: s in the U s of A. We'll get into 384 00:22:55,600 --> 00:22:57,800 Speaker 1: that after one more quick break for a word from 385 00:22:57,840 --> 00:23:13,120 Speaker 1: our sponsor, and we're back. Thank you, sponsor, Yes, thank you. Okay. 386 00:23:13,160 --> 00:23:16,560 Speaker 1: So I p A S in the USA, they were 387 00:23:16,560 --> 00:23:20,000 Speaker 1: being brewed in the US by eighteen seventy eight. Of 388 00:23:20,119 --> 00:23:25,000 Speaker 1: note is New Jersey's Ballantine or Balantine Brewery, who were 389 00:23:25,080 --> 00:23:29,359 Speaker 1: making the same I P A until Yeah, but we 390 00:23:29,440 --> 00:23:33,400 Speaker 1: got to talk about refrigeration. Pretty important, yes, because once 391 00:23:33,480 --> 00:23:36,520 Speaker 1: it came around India, pale ales were sort of viewed 392 00:23:36,560 --> 00:23:38,800 Speaker 1: as a thing of the past. We don't need to 393 00:23:38,800 --> 00:23:41,359 Speaker 1: worry about those anymore. I right, no need for a 394 00:23:41,359 --> 00:23:44,040 Speaker 1: beer to survive a journey on a boat unrefrigerated for 395 00:23:44,200 --> 00:23:49,879 Speaker 1: six months, posh, poppy cock. The popularity of the Czech 396 00:23:49,920 --> 00:23:52,760 Speaker 1: pilsner didn't help either. I read in a lot of 397 00:23:52,760 --> 00:23:55,800 Speaker 1: places that the pilsner was so popular it endangered a 398 00:23:55,840 --> 00:23:59,560 Speaker 1: lot of other beers. All of the research into microorganisms 399 00:23:59,600 --> 00:24:01,040 Speaker 1: that were happy at the time, and all of these 400 00:24:01,119 --> 00:24:03,479 Speaker 1: clean beers that came out, people had never tasted anything 401 00:24:03,480 --> 00:24:06,080 Speaker 1: like them because they had never been able to make 402 00:24:06,119 --> 00:24:07,879 Speaker 1: such a clean beer before so that they were like, 403 00:24:07,920 --> 00:24:11,000 Speaker 1: oh this, I want more of this. And all the 404 00:24:11,040 --> 00:24:14,920 Speaker 1: time pale ales still were around, but in the appale 405 00:24:14,920 --> 00:24:19,480 Speaker 1: ales not so much. The temperance movement increased A b V. Taxes. 406 00:24:19,800 --> 00:24:22,080 Speaker 1: There are a lot of things working against the I 407 00:24:22,200 --> 00:24:26,000 Speaker 1: p A and that didn't change until the nineteen seventies 408 00:24:26,080 --> 00:24:30,760 Speaker 1: when Americans got into brewing in a big way. First 409 00:24:30,840 --> 00:24:33,920 Speaker 1: in nineteen seventy two when the Oregon State University's U 410 00:24:34,040 --> 00:24:37,359 Speaker 1: s d A Breeding program released the Cascade Hop. That 411 00:24:37,440 --> 00:24:41,080 Speaker 1: was an important step, Kraffrere said about bring all kinds 412 00:24:41,080 --> 00:24:44,240 Speaker 1: of old school European style beers, the I p A 413 00:24:44,680 --> 00:24:47,480 Speaker 1: being one of them. Also importantly, this was the time 414 00:24:47,480 --> 00:24:51,639 Speaker 1: when laws came in allowing craft brewing to happen. Yes, 415 00:24:51,920 --> 00:24:56,880 Speaker 1: very important, but with more hops and more alcohol because America, 416 00:24:57,080 --> 00:24:59,200 Speaker 1: that's what we were doing with I p A. S. 417 00:24:59,200 --> 00:25:02,719 Speaker 1: San Francisco Anchor Brewing brewed what's seen as the first 418 00:25:02,960 --> 00:25:06,800 Speaker 1: modern American I p A in nineteen seventy five, called 419 00:25:07,240 --> 00:25:10,640 Speaker 1: Liberty Ale. The first awards for i pas any ms 420 00:25:10,720 --> 00:25:14,520 Speaker 1: were given out in nineteen eighty nine. The first official 421 00:25:14,560 --> 00:25:17,600 Speaker 1: double i PA came out in nineteen four by the 422 00:25:17,640 --> 00:25:21,960 Speaker 1: same brewer that released Plenty of the Elder six years later. 423 00:25:22,359 --> 00:25:25,439 Speaker 1: The beer is Plenty, the guy is Plenty. Yes, we 424 00:25:25,560 --> 00:25:28,720 Speaker 1: never know anymore. I think it's Pliny is the beer 425 00:25:29,119 --> 00:25:35,159 Speaker 1: and Plenty is the guy. It's all a mystery. We 426 00:25:35,200 --> 00:25:38,920 Speaker 1: didn't Plenty. We did a video on it, we tried it. 427 00:25:39,280 --> 00:25:42,800 Speaker 1: Who knows anyway, That happened six years after the first 428 00:25:42,880 --> 00:25:45,760 Speaker 1: Double Iba came out. Since then we've seen I b 429 00:25:45,920 --> 00:25:50,800 Speaker 1: U s of one thousand, apparently two thousand I pas 430 00:25:50,840 --> 00:25:53,560 Speaker 1: with a b v s of fifteen to I p 431 00:25:53,720 --> 00:25:56,159 Speaker 1: A s with four A b v s sour I 432 00:25:56,200 --> 00:25:58,879 Speaker 1: p a s milkshake p s. The I p A 433 00:25:59,119 --> 00:26:03,600 Speaker 1: is a space forrs to experiment, to push that bitterness envelope, 434 00:26:03,640 --> 00:26:08,200 Speaker 1: a way to push back against big beer. Although big 435 00:26:08,200 --> 00:26:10,920 Speaker 1: beer has gotten on the ip A train to oh 436 00:26:11,000 --> 00:26:15,239 Speaker 1: yeah yeah. And then, in that weird cyclical way that 437 00:26:15,400 --> 00:26:18,320 Speaker 1: history works, the American style i PA made its way 438 00:26:18,440 --> 00:26:21,000 Speaker 1: back to Britain, and now the British are making i 439 00:26:21,119 --> 00:26:24,520 Speaker 1: PA s again as well. As of this year, researchers 440 00:26:24,600 --> 00:26:27,919 Speaker 1: created a genetically modified strain of yeast that can produce 441 00:26:28,000 --> 00:26:30,600 Speaker 1: the bitter flavors of I p A s without you 442 00:26:30,680 --> 00:26:34,320 Speaker 1: needing to add any hops to the brew and like 443 00:26:34,440 --> 00:26:37,159 Speaker 1: speaking of big companies. So what the researchers did. They 444 00:26:37,160 --> 00:26:40,000 Speaker 1: spliced in genetic code from mint and basil. The yeast 445 00:26:40,040 --> 00:26:42,160 Speaker 1: eat the sugars in the malt and poop these bitter 446 00:26:42,200 --> 00:26:45,760 Speaker 1: compounds along with the alcohol and carbon dioxide. And the 447 00:26:45,800 --> 00:26:48,800 Speaker 1: researchers are thinking that commercial breweries could use yeasts like 448 00:26:48,880 --> 00:26:52,280 Speaker 1: these to create more consistent product in bulk, because you 449 00:26:52,280 --> 00:26:55,280 Speaker 1: wouldn't have to worry about the availability and the consistency 450 00:26:55,320 --> 00:26:57,600 Speaker 1: of hops, which, you know, being a natural product, have 451 00:26:58,160 --> 00:27:03,320 Speaker 1: natural differences. Crap crap h. I mean that sounds a 452 00:27:03,359 --> 00:27:08,240 Speaker 1: little bit heretical to me, but you know, I don't know. 453 00:27:08,320 --> 00:27:13,320 Speaker 1: Science is still cool. And as we talked about at 454 00:27:13,320 --> 00:27:16,040 Speaker 1: the top of the show, i pas really boomed after 455 00:27:16,080 --> 00:27:19,080 Speaker 1: the turn of the twenty one century, and since then 456 00:27:19,240 --> 00:27:22,199 Speaker 1: a lot of digital inc has been shed concerning the 457 00:27:22,240 --> 00:27:27,240 Speaker 1: popularity of the style. In one Andy Sparhawk, which is 458 00:27:27,240 --> 00:27:29,320 Speaker 1: a great name, he was writing for craft beer dot 459 00:27:29,359 --> 00:27:31,920 Speaker 1: com and he said that I p a s are 460 00:27:32,040 --> 00:27:35,679 Speaker 1: like surrealist art. They're very obvious and very bold and 461 00:27:35,720 --> 00:27:39,359 Speaker 1: can be a good entrance to interesting beers. You know, 462 00:27:39,400 --> 00:27:41,119 Speaker 1: once you start in on I p a s you 463 00:27:41,160 --> 00:27:44,280 Speaker 1: can start looking for more subtle and by his metaphor 464 00:27:44,320 --> 00:27:49,440 Speaker 1: more abstract flavors sort of like that. Yeah, and it's 465 00:27:49,440 --> 00:27:53,120 Speaker 1: a much nicer way than many other people put the 466 00:27:53,160 --> 00:27:59,080 Speaker 1: American obsession with I PAS. This is um and today, yeah, 467 00:27:59,160 --> 00:28:01,879 Speaker 1: craftloggers and sours are taking a bite out of I 468 00:28:01,960 --> 00:28:05,320 Speaker 1: p A sales, but industry experts still think that like 469 00:28:05,520 --> 00:28:09,399 Speaker 1: the next I P A is more I P A S. Yes, 470 00:28:10,200 --> 00:28:12,719 Speaker 1: And I know right now, I think this session I 471 00:28:12,800 --> 00:28:15,000 Speaker 1: P A is really popular, and that's the lower A PV. 472 00:28:15,560 --> 00:28:17,359 Speaker 1: And sometimes it has food in it as well, so 473 00:28:17,400 --> 00:28:20,679 Speaker 1: it's kind of like sours meat I P S. I 474 00:28:20,720 --> 00:28:24,480 Speaker 1: do love it. It's this field for experimentation and really 475 00:28:25,040 --> 00:28:29,080 Speaker 1: trying new things envelope. Yeah, I'm glad that more other 476 00:28:29,160 --> 00:28:32,320 Speaker 1: styles are coming up. I felt like for a good 477 00:28:32,359 --> 00:28:34,960 Speaker 1: couple of years there. Yeah, Like any brewery that I 478 00:28:34,960 --> 00:28:39,880 Speaker 1: walked into was nineteen p A S yeah and a pilsner, 479 00:28:39,960 --> 00:28:41,560 Speaker 1: and I was like, I don't want to drink any 480 00:28:41,600 --> 00:28:45,200 Speaker 1: of these right now. Yeah, I do love a variety. 481 00:28:45,480 --> 00:28:49,480 Speaker 1: I think that's I do. Yes. Doing the research for 482 00:28:49,520 --> 00:28:52,800 Speaker 1: this one, I made the mistake of reading the comments 483 00:28:53,720 --> 00:28:56,520 Speaker 1: and people have some serious thoughts about I p A S. 484 00:28:56,640 --> 00:29:02,040 Speaker 1: I mean, people have serious thoughts about everything. Yeah, that's wonderful. 485 00:29:02,160 --> 00:29:04,720 Speaker 1: It's wonderful that there are many beers and everyone can 486 00:29:04,720 --> 00:29:09,000 Speaker 1: have opinions about them. This is true. So we'd love 487 00:29:09,040 --> 00:29:11,960 Speaker 1: to know if any of you listeners are making I 488 00:29:12,080 --> 00:29:14,280 Speaker 1: p A s. Yeah, yeah, if you have any strong 489 00:29:14,280 --> 00:29:16,480 Speaker 1: opinions about them one way or another. If you have 490 00:29:16,520 --> 00:29:20,000 Speaker 1: a favorite one that we need to try, yes, always 491 00:29:20,000 --> 00:29:25,080 Speaker 1: send recommendations, always ongoing list. Yeah, and this was a 492 00:29:25,160 --> 00:29:28,680 Speaker 1: very thirsty episode like this was. I was doing most 493 00:29:28,720 --> 00:29:32,320 Speaker 1: of the research for this early in the morning and 494 00:29:32,320 --> 00:29:34,000 Speaker 1: and I was still like, man, I could use an 495 00:29:34,000 --> 00:29:37,280 Speaker 1: IPA right now. Morning beer used to be a tradition 496 00:29:37,320 --> 00:29:42,160 Speaker 1: and it still is in some places. And speaking of listeners, 497 00:29:42,760 --> 00:29:48,680 Speaker 1: this brings us too. It was a very cup of garage. 498 00:29:51,040 --> 00:29:53,280 Speaker 1: I think when you do that motion, that's just the 499 00:29:53,400 --> 00:29:56,400 Speaker 1: natural voice that follows and it no one can see 500 00:29:56,440 --> 00:29:58,000 Speaker 1: what motion we did, but it was as if we 501 00:29:58,000 --> 00:30:05,000 Speaker 1: were doing a drinking song. Yeah. Yeah, for this first one, Nicole, 502 00:30:05,280 --> 00:30:09,400 Speaker 1: Nicole sent us an edible gold poem. Yes, yes, we 503 00:30:09,520 --> 00:30:13,560 Speaker 1: asked for one, and we go in it's y'all are amazing, 504 00:30:13,720 --> 00:30:17,800 Speaker 1: you really are. I honestly never thought we would get one, 505 00:30:18,160 --> 00:30:21,160 Speaker 1: and she sent us a recording of herself saying it, 506 00:30:21,240 --> 00:30:27,560 Speaker 1: to which we will now play yes. Built to last, 507 00:30:28,400 --> 00:30:32,600 Speaker 1: to be passed from one generation, representing a nation for 508 00:30:32,640 --> 00:30:39,160 Speaker 1: all our descendants. Cast metal, a temple pendence, built to last, 509 00:30:39,640 --> 00:30:45,040 Speaker 1: inert yet imbibing, transcribing the history or unsolved mysteries of 510 00:30:45,080 --> 00:30:47,920 Speaker 1: a lost love found above in an attic on a 511 00:30:47,960 --> 00:30:52,360 Speaker 1: Sunday afternoon. Built to be worn to a dawn and 512 00:30:52,480 --> 00:30:55,280 Speaker 1: to tell a story of a grandmother's holiday when she 513 00:30:55,400 --> 00:30:59,920 Speaker 1: was sixteen. Built to preserve, to hold memories. Our legacy 514 00:31:00,120 --> 00:31:06,520 Speaker 1: is a gift for those after me. Unchanging, rare and precious, priceless, 515 00:31:07,040 --> 00:31:12,320 Speaker 1: Built to last, Forged in a star exploding, unloading all 516 00:31:12,440 --> 00:31:18,200 Speaker 1: its energy in hidden awe, discovered in all unreacting, pure, 517 00:31:19,480 --> 00:31:25,200 Speaker 1: Built to connect, spect on circuitry. This is our modernity 518 00:31:25,440 --> 00:31:29,680 Speaker 1: for g Built to be used, fused into our technology, 519 00:31:29,880 --> 00:31:33,200 Speaker 1: roots us from A to B and tracks us home safely. 520 00:31:34,160 --> 00:31:38,360 Speaker 1: Built to connect, to be hidden, barely known, and thrown 521 00:31:38,400 --> 00:31:44,440 Speaker 1: away when our contract ends. Built to be scarce, lusted after, trusted, 522 00:31:44,480 --> 00:31:49,160 Speaker 1: a stable investment, weighed and stored or worn in extravagance 523 00:31:49,360 --> 00:31:53,400 Speaker 1: in art not designed to imbibe or provide a memory, 524 00:31:53,760 --> 00:31:57,560 Speaker 1: just a moment of social dominance for supplementing the documented 525 00:31:57,680 --> 00:32:03,680 Speaker 1: testimonies built consume. Assuming you have more money than sense 526 00:32:04,440 --> 00:32:08,160 Speaker 1: and no need to commemorate with sentimental purity, to propagate 527 00:32:08,160 --> 00:32:12,480 Speaker 1: with certainty through the times. After you built a garnish 528 00:32:12,760 --> 00:32:16,520 Speaker 1: an ingredient of no nutrients, Let's use our humanity to 529 00:32:16,640 --> 00:32:20,920 Speaker 1: turn nature to our vanity, ingest mere flakes of priceless, 530 00:32:20,960 --> 00:32:24,720 Speaker 1: worthless gold. Let your body be told of the millennia 531 00:32:24,840 --> 00:32:28,320 Speaker 1: of its existence and the decades of advancement built to 532 00:32:28,400 --> 00:32:35,640 Speaker 1: accelerate the fate of our precious metals. Also, Amberley wrote, 533 00:32:36,160 --> 00:32:37,880 Speaker 1: I just wanted to let you know that I recently 534 00:32:37,920 --> 00:32:40,920 Speaker 1: tried celery juice while on a trip to Ukraine. I 535 00:32:40,960 --> 00:32:43,160 Speaker 1: found it on the menu at an Italian restaurant and 536 00:32:43,360 --> 00:32:45,959 Speaker 1: was really intrigued, so I had to try it. I 537 00:32:46,000 --> 00:32:48,160 Speaker 1: wasn't sure I would like it. I do like celery, though, 538 00:32:48,360 --> 00:32:51,480 Speaker 1: but it was amazing. They had fresh pressed celery juice 539 00:32:51,520 --> 00:32:54,160 Speaker 1: and it was so delicious. It had a really fresh, 540 00:32:54,480 --> 00:32:57,280 Speaker 1: sweet celery taste. So if you like celery, I would 541 00:32:57,280 --> 00:33:02,960 Speaker 1: suggest trying it, okay, Um, we were skeptical, were I 542 00:33:03,000 --> 00:33:05,680 Speaker 1: still am a little skeptical, but that's a pretty good review. 543 00:33:05,880 --> 00:33:09,680 Speaker 1: I'll give it a world I suppose. Yeah, I would 544 00:33:09,720 --> 00:33:15,560 Speaker 1: try it. Sure, I'll try anything, really, We'll try anything, really, 545 00:33:15,920 --> 00:33:20,800 Speaker 1: but don't put it to the test please. Yeah, there's 546 00:33:20,840 --> 00:33:22,880 Speaker 1: there's a couple of things that are on my maybe 547 00:33:22,880 --> 00:33:25,280 Speaker 1: not list and I'm not going to say what it 548 00:33:25,360 --> 00:33:27,720 Speaker 1: is because i don't want anyone to try to convince me. 549 00:33:27,720 --> 00:33:34,440 Speaker 1: And it taste it well. So yeah, thanks to both 550 00:33:34,480 --> 00:33:37,200 Speaker 1: of them for writing in. You would like to write 551 00:33:37,200 --> 00:33:40,360 Speaker 1: to us, you can or email is hello at savor 552 00:33:40,400 --> 00:33:43,320 Speaker 1: pod dot com. But if you email the all address, 553 00:33:43,360 --> 00:33:46,200 Speaker 1: it will come our way, it will fear. Yes, we're 554 00:33:46,240 --> 00:33:49,600 Speaker 1: also on social media. You can find us on Facebook, Twitter, 555 00:33:49,680 --> 00:33:54,440 Speaker 1: and Instagram at savor pod. Yes without a you no 556 00:33:54,440 --> 00:33:56,760 Speaker 1: no use in savor I know that that's confusing to 557 00:33:56,960 --> 00:34:00,280 Speaker 1: all of y'all international listeners. Also probably the rate which 558 00:34:00,320 --> 00:34:03,480 Speaker 1: I say the word y'all. That's got to be a thing. Yeah, 559 00:34:03,600 --> 00:34:08,920 Speaker 1: we should do like a little breakdown. Oh, I used 560 00:34:08,960 --> 00:34:12,120 Speaker 1: to I don't want to know anything about my speaking habits. 561 00:34:12,239 --> 00:34:14,000 Speaker 1: I used to do that at a bunch of Dolly 562 00:34:14,160 --> 00:34:16,920 Speaker 1: marks and number of curse words. For a second, it 563 00:34:16,960 --> 00:34:22,400 Speaker 1: was like a math formula. I kind of loved it. Actually, Oh, 564 00:34:22,560 --> 00:34:25,160 Speaker 1: now I'm curious anyway, Okay, yes, we do hope to 565 00:34:25,200 --> 00:34:27,600 Speaker 1: hear from you. Thank you as always to our amazing 566 00:34:27,600 --> 00:34:30,400 Speaker 1: super producer Dylan Fagan, Thank you to you for listening, 567 00:34:30,480 --> 00:34:32,200 Speaker 1: and we hope that lots more good things are coming 568 00:34:32,239 --> 00:34:33,560 Speaker 1: your way.