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Speaker 1: Hello, and welcome to Savor Predicture of iHeartRadio. I'm any

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Speaker 1: Race and.

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Speaker 2: I'm Lauren Vogelbaum, and today we have an episode for

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Speaker 2: you about Pilsner beer.

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Speaker 3: Indeed, we do.

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Speaker 1: Drink responsibly always always, uh huh always.

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Speaker 3: Was there a particular reason this was on your mind?

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Speaker 1: Lauren?

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Speaker 4: Uh?

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Speaker 2: Well, we are starting to get into some warmer weather

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Speaker 2: here in Atlanta, Georgia, and h Pilsner is a nice

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Speaker 2: warm weather beer. And also it has been on our

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Speaker 2: list for years and we have been staring at it askance,

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Speaker 2: with fear and respect, and uh yeah, I just went sure, heckett.

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Speaker 2: I think that we've covered enough other bases that we

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Speaker 2: can approach Pilsner.

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Speaker 1: Pilsner is the specter that has hung over every beer

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Speaker 1: episode we've ever done.

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Speaker 4: That's accurate, Yes, that is yep.

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Speaker 2: We have probably mentioned it in every single other beer

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Speaker 2: episode we've talked about because it's intense popularity. The word

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Speaker 2: I read more than once today was decimated other beer

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Speaker 2: styles true, but wo yeah, yeah, but.

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Speaker 4: Yeah, here we are.

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Speaker 2: It's honestly not my favorite style of beer, although a

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Speaker 2: really like you know, like in terms of like like

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Speaker 2: like sure, grab a pack of Miller Light. That's not

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Speaker 2: my favorite type of beer to drink. I would generally

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Speaker 2: rather just not have a beer at that juncture, and

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Speaker 2: like I could have a water and have a better time.

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Speaker 3: To be honest, but.

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Speaker 2: A really good one kind of like traditionally made with

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Speaker 2: a lot of care, is a lovely thing, and I

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Speaker 2: think I didn't discover that until I've mentioned this spot

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Speaker 2: in Atlanta before Halfway Crooks opened over in Summer Hill

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Speaker 2: a number of years back, making really nice traditional german

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Speaker 2: Ish style of beers.

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Speaker 1: Yeah, I think if you find a good one, Chris refreshing, lovely.

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Speaker 1: Oh yeah, oh yes, I had a couple of good

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Speaker 1: ones when I was in Europe. When I was like

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Speaker 1: the first time I went to Europe, I was lucky

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Speaker 1: enough to have somebody I was traveling with who was

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Speaker 1: like a beer Kndosse Oh cool, and.

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Speaker 3: He guided me as to what I should try.

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Speaker 2: Oh that's a really critical to be honest, Yes, especially

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Speaker 2: because I was younger, and when you're younger you do

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Speaker 2: kind of I don't know if make mistakes, but maybe

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Speaker 2: like go for the cheaper option.

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Speaker 3: You don't know, you.

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Speaker 2: Don't know what you're doing, You're you're you're acting at random.

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Speaker 1: Yeah, yes, exactly, so shout out to him. To this day,

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Speaker 1: I still drink some of the things he recommended me.

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Speaker 3: Oh yeah, yes.

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Speaker 2: Uh.

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Speaker 1: Well, as we said, you could pretty much listen to

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Speaker 1: every beer episode we've done.

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Speaker 3: And this is.

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Speaker 4: Related at least a little bit.

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Speaker 3: Yep, yep, exactly exactly. But I guess that brings us

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Speaker 3: to our question.

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Speaker 4: I think it does.

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Speaker 3: Pillsners. What are they?

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Speaker 2: Well, Pilsners are a category of logger beer with clean,

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Speaker 2: crisp like wheat cracker flavors, with a balanced bitterness and

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Speaker 2: a little bit of herbal or floral spice and a

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Speaker 2: lovely pale gold color, perfectly translucent with fine bubbles and

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Speaker 2: fluffy white foam or head. Brewers achieve this by using good,

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Speaker 2: simple ingredients, often just one malt and one hop, and

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Speaker 2: finessing the heck out of the production process. There are

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Speaker 2: different regional varieties that aim for slightly different iterations on

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Speaker 2: the concept, but pilsners are really a love letter to

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Speaker 2: the refined science and control of the brewing process. They're

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Speaker 2: consumed on their own or are nice paired with lots

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Speaker 2: of different snacks and meals. They can let fresh light

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Speaker 2: flavors shine or cut through fattier, heavier flavors. They've gotten

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Speaker 2: a bit of a wrap as like a basic beer.

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Speaker 2: And certainly they are easy sipping because they're so crisp

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Speaker 2: and hover right around like five percent alcohol by volume,

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Speaker 2: but they can have lots of delicate nuance to appreciate.

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Speaker 2: Pilsner's are very modern in the way that like gas

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Speaker 2: lights are modern. Okay, like they're technically old fashioned at

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Speaker 2: this point, but were once just a technological superlative in

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Speaker 2: their category and just so beautifully clear and golden with light.

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Speaker 3: Yeah, they changed the whole industry.

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Speaker 2: A culmination of everything that was going on in brewing

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Speaker 2: in Europe in the eighteen hundreds.

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Speaker 4: Yep, yep, yep.

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Speaker 2: Uh. You might sometimes see a Pilsner style beer labeled

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Speaker 2: a pills or a pill Center pill Center. Sure, I

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Speaker 2: don't know, and these are not just nicknames. They're actually

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Speaker 2: a nod of respect. The style originated in Pillsen in

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Speaker 2: what's now the Czech Republic, and Pilsner in fact means

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Speaker 2: from pills In. So tradition has only Pilsner style beers

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Speaker 2: made in pills In be labeled Pilsner, but not everyone

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Speaker 2: holds to that anyway. Okay, h beer one oh one

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Speaker 2: beer is an alcoholic beverage made from malted grain, water, yeast,

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Speaker 2: and usually hops. You boil the malt in water to

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Speaker 2: release its sugars, then add yeast, which eats those sugars

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Speaker 2: and poops carbon dioxide, alcohol and flavor yeast poop. And

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Speaker 2: during the process you can add other stuff to flavor beer,

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Speaker 2: like hops, which also kind of stabilizes it and balances

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Speaker 2: the sweet, rich flavors from the malt and the yeast.

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Speaker 2: There are a lot of ways to tweak this system

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Speaker 2: to get all kinds of different results. So let's unpack

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Speaker 2: all of this a little bit and see what's going

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Speaker 2: on with Pilsner's in particular. Okay, the malt malted just

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Speaker 2: means germinated and dried. So you take a grain and

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Speaker 2: create an environment in which it will start to germinate.

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Speaker 2: Grains or seeds, they contain proteins that code for growing

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Speaker 2: a plant, plus starches to feed that hypothetical growth, all

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Speaker 2: wrapped up in a sturdy and portable package. So, given

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Speaker 2: moisture and a pleasant temperature, a seed of grain will

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Speaker 2: start to grow a plant. And one of the very

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Speaker 2: first steps is breaking down those starches into sugars for

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Speaker 2: easy processing. So when you molt grains, you're using that

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Speaker 2: natural process to do some of your work for you,

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Speaker 2: creating those sugars that you want your yeasts to eat

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Speaker 2: so that they will create alcohol and stuff. Because you

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Speaker 2: don't want a whole plant, though, you stop the germination

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Speaker 2: process by drying out the grains in what's called kilning.

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Speaker 2: And kilning is this whole complex science slash art, but

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Speaker 2: very basically, in the case of Pilsner's, if you can

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Speaker 2: dry the grains out hot and quick, they'll remain pale

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Speaker 2: and clean tasting. They won't like turn dark colors and

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Speaker 2: take on any kind of toasty, roasty flavors, just nice

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Speaker 2: and clean. You can use all kinds of grains to

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Speaker 2: make malts, but the traditional one for Pilsners is barley,

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Speaker 2: and look a nice sweet barley at that. More on

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Speaker 2: that in the history section. Hops Hops are the flower

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Speaker 2: of a climbing plant that adds flavors, especially bitter, herbal, floral,

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Speaker 2: and kind of spice flavors to your beer super bonus.

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Speaker 2: They also inhibit the growth of unwanted microorganisms and especially bacteria.

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Speaker 2: They furthermore help stabilize beer's foam love that the traditional

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Speaker 2: one in pilsners is the sots hop. I think I'm

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Speaker 2: saying that correctly. It has these lovely woody floral aromatics

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Speaker 2: and and a relatively low bitterness on the palate.

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Speaker 3: Yeast.

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Speaker 2: Okay, I said the east is a lagger, and that

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Speaker 2: refers to the type of yeast that's used to brew it.

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Speaker 2: Laggers are made with yeasts that thrive at relatively cool temperatures,

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Speaker 2: about like forty to fifty degrees fahrenheit, which is about

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Speaker 2: five to ten celsius. These are sometimes called bottom fermenting

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Speaker 2: yeasts because they easily sink to the bottom of a

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Speaker 2: fermenting vessel, and traditionally we're collected from the bottom when

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Speaker 2: making the next batch of beer. In contrast, the yeasts

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Speaker 2: that make ales thrive at warmer temperatures like a whole

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Speaker 2: twenty degrees fahrenheit or fifteen degrees celsius warmer, and they

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Speaker 2: are top fermenting, meaning that they kick up more foam

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Speaker 2: at the top of the vessel and are collected from

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Speaker 2: the top when they're done. Anyway, those lower temperatures of

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Speaker 2: laggers mean that the fermentation process happens more slowly and

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Speaker 2: in the case of Pilsner's, you probably take like two

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Speaker 2: to three weeks to complete fermentation. The resulting beers, furthermore,

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Speaker 2: will really benefit from being aged a bit in cold condition.

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Speaker 2: This process is known as laggering, and for Pilsners it

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Speaker 2: can take another four to six weeks or more at

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Speaker 2: like near freezing temperatures. More specifically, the yeasts used for

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Speaker 2: laggers are varieties of a species called Sakramic's. Pastorianis in

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Speaker 2: honor of Louis Pastor's contributions to brewing, including his early

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Speaker 2: recognition the top dwelling and bottom dwelling yeasts were like

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Speaker 2: inherently distinct. For Pilsners, you're looking for a lagger yeast

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Speaker 2: with a high level of conversion of sugars to alcohol,

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Speaker 2: which is called attenuation. But uh yeah, a beer is

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Speaker 2: more than its ingredients. Exactly how you treat them matters,

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Speaker 2: As any brewer can and will tell you, there is

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Speaker 2: a lot of information out there about brewing Pilsners that's

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Speaker 2: a little bit beyond the scope of our episode today.

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Speaker 2: You know, like exactly how you cook the malt, the

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Speaker 2: exact strain of the yeast, the times and the temperatures

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Speaker 2: for everything, The thing that I read over and over

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Speaker 2: is that this is a beer that you have to

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Speaker 2: be patient and careful with because the ingredients are so

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Speaker 2: like simple and delicate that your mistakes will show. Oh yeah, yeah,

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Speaker 2: Like I said, there are a few different styles of

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Speaker 2: pilsner within the greater category. Check styles may have like richer,

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Speaker 2: multier flavors and might include like a tiny hint of

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Speaker 2: butter in there, not actual butter butter flavor, thank you.

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Speaker 2: German styles tend to be lighter and drier in flavor

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Speaker 2: and a little paler in color. Italian styles are more happy,

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Speaker 2: often being dry hopped during brewing. There are subcategories of

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Speaker 2: German styles, because of course there are the ones clower

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Speaker 2: to Chechia are more chechy.

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Speaker 4: I don't know.

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Speaker 2: American styles are traditionally close to German styles, except when

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Speaker 2: they're blander or when they use IPSS for something completely different.

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Speaker 2: New Zealand style does whatever it wants. I think it

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Speaker 2: can use ale yeasts. I don't know.

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Speaker 1: I'm once again overwhelmed and we've already completed this outline.

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Speaker 3: Oh my goodness.

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Speaker 2: Uh yeah, I really want to explore more of this now.

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Speaker 2: But okay, a final note in the what is it

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Speaker 2: category is that these are beers that are meant to

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Speaker 2: be consumed fresh, Like if you're buying pilsner's imported, attempt

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Speaker 2: to check.

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Speaker 4: Their expiry date.

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Speaker 2: This can come in the form of brood on dates

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Speaker 2: or best buy dates or codes that you'd have to

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Speaker 2: look up, which, to be honest, I just wouldn't. I

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Speaker 2: would just be like, well whatever, sure, but anyway, if

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Speaker 2: you can, you want something under six months old, like

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Speaker 2: you are not looking for the dustiest bottle in the

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Speaker 2: cellar in this case.

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Speaker 1: No, no, no, no no, all right, well what about

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Speaker 1: the nutrition drink responsibly? Yeah, yeah, we do have some

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Speaker 1: numbers for you.

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Speaker 4: We do.

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Speaker 2: Apparently pilsners are by far the most popular style of

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Speaker 2: beer worldwide, Like, well over half of all beers sold

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Speaker 2: our pilsner style. What like, the market is worth some

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Speaker 2: ninety three point six billion dollars a year.

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Speaker 3: WHOA so still hanging in there?

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Speaker 2: Oh yeah, oh yeah, although what you what you call

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Speaker 2: a pilsner is a little contentious sometimes, but but I

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Speaker 2: guess speaking of In twenty fifteen, the classic and indeed

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Speaker 2: original Czech beer pilsner or kel past two million.

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Speaker 3: Hecta leaders sold in a year h uh huh uh huh.

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Speaker 1: Yep, yep, it is fascinating to think of its Like

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Speaker 1: you said, how it was such a technological innovation when

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Speaker 1: it came out and now it feels kind of so

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Speaker 1: historical to us, and yet.

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Speaker 3: It clearly has this staying powers.

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Speaker 2: Oh yeah, oh yeah, And there are a lot of

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Speaker 2: historical reasons for that, which we will get into as

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Speaker 2: soon as we get back from a quick break.

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Speaker 3: For a word from our sponsors, and we're back, Thank

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Speaker 3: you sponsor.

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Speaker 4: Yes, thank you.

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Speaker 3: So.

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Speaker 1: As mentioned in our previous beer episodes, beer is old,

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Speaker 1: like before humans invented the wheel, old.

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Speaker 2: Or maybe right around then. Alcohol is certainly older than

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Speaker 2: the wheel.

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Speaker 1: Yes, his stories believe that beer originated in ancient Mesopotamia.

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Speaker 1: Over time, different beer styles developed based on regional techniques

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Speaker 1: and ingredients. A lot of these early beers weren't consistent

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Speaker 1: in flavor because it was kind of up to the

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Speaker 1: ferment and other conditions like higher temperature required to get

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Speaker 1: the fermentation process rolling.

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Speaker 3: So you were sort of at the mercy of whatever

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Speaker 3: your environment was doing.

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Speaker 4: Yep. Yes.

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Speaker 1: When it comes to hops, wild and cultivated varieties existed

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Speaker 1: in Central Europe, which is mainly what we're talking about

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Speaker 1: when we're talking about Pilsner by the Middle Ages. Historical

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Speaker 1: text and archaeological finds suggests that hops were being used

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Speaker 1: for beer brewing in Central Europe by the ninth century CE.

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Speaker 1: It took until the thirteenth century before they became a

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Speaker 1: common ingredient, though, as people started to appreciate the preservative

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Speaker 1: properties of hops along with its flavor and aroma. Pilsen,

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Speaker 1: the home of the Pilsner, located in what is now

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Speaker 1: modern day Czech Republic, was founded in twelve ninety five

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Speaker 1: CE by King Winsol Sloss second, Did.

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Speaker 3: I get it right for it? Yes? Thank you.

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Speaker 1: It soon grew because it was long at least two

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Speaker 1: trade routes. The first known written mention of a brewery

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Speaker 1: in Pilsen appeared in thirteen oh seven.

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Speaker 2: And this area was historically known as Bohemia. It's fallen

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Speaker 2: under a bunch of different rules over the centuries, but

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Speaker 2: that is the subject for a whole different podcast.

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Speaker 3: Yes, indeed, it is.

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Speaker 1: Hops cultivation and what is now the Czech Republic expanded

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Speaker 1: in the fourteenth century with a growing demand for beer.

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Speaker 1: The thoughts hop, the type of hop primarily used in

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Speaker 1: the first Pilsners was being commercially cultivated by the mid

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Speaker 1: thirteen hundreds. The name comes from the German name for

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Speaker 1: a town outside of Prague that was a center of

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Speaker 1: cultivation for these hops.

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Speaker 2: Also around the thirteen hundreds, brewers a bit to the

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Speaker 2: west in what's now Germany then Bavaria, started the practice

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Speaker 2: of aging fresh beer in cold cellars. And this was

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Speaker 2: the beginning of laggering.

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Speaker 1: Yes, and this brings us to something else that comes

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Speaker 1: up in a lot of our beer episodes, German purity laws.

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Speaker 1: So German purity laws adopted in several other European countries

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Speaker 1: in fifteen sixteen dictated that beer can only have three

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Speaker 1: ingredients water, hops and barley.

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Speaker 3: Later yeast was added to the list.

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Speaker 2: Yeah, and this was also in Bavaria. Later in fifteen

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Speaker 2: fifty three, and adendum dictated when beer could be brewed,

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Speaker 2: and it cut out summertime brewing entirely like May through September,

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Speaker 2: which meant that for a while there, colder fermenting yeasts

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Speaker 2: would have started to have an edge. It's thought that

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Speaker 2: the logger yeasts that we know today evolved over the

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Speaker 2: next century and like really caught on with brewers in

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Speaker 2: the area. At this point in history, most beers would

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Speaker 2: have been dark in color due to the types of

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Speaker 2: fuels that were available for toasting or roasting malts. Starting

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Speaker 2: around the early seventeen hundreds, though, British maltsters started working

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Speaker 2: with a new fuel called coke. Folks working with coal

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Speaker 2: had derived it back in the sixteen hundreds, and it

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Speaker 2: burned just hotter and cleaner than anything anyone had ever

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Speaker 2: used before. It drove industrial development from iron to steel

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Speaker 2: to glass, and also made its way into brewing. Malts

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Speaker 2: with coke could be finished without so much smoke. It

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Speaker 2: was paler and tasted cleaner than malts roasted with wood

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Speaker 2: or whatever. The resulting very pale malts and British pale

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Speaker 2: ales were more expensive, but very posh and happened to

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Speaker 2: let the flavor of any hops that you added shine

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Speaker 2: through a little bit more clearly related to malt. In

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Speaker 2: another region of what's now the Czech Republic called Moravia,

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Speaker 2: this particular cultivar of barley was being developed sometime around

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Speaker 2: all this time. This barley, called hanna, had soft, sweet

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Speaker 2: flavors and was good for malting. So we have all

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Speaker 2: of these pieces of the puzzle that are just kind

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Speaker 2: of floating around waiting for someone to look at how

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Speaker 2: they go together.

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Speaker 3: Exactly.

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Speaker 1: The first Pilsner was released in October eighteen forty two

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Speaker 1: by a Bavarian brewer named Joseph Grohl. As the legend goes,

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Speaker 1: he was hired to come up with it after folks

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Speaker 1: and Pilsen got really riled up about the bitterness of

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Speaker 1: another brew in eighteen thirty eight, So they overturned the

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Speaker 1: barrels some thirty six kegsworth.

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Speaker 4: Yeah.

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Speaker 2: So what happened here, apparently is that like incoming shipments

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Speaker 2: of beer from Bavaria were like good, and what they

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Speaker 2: were brewing there was like not. And so yeah, so

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Speaker 2: some segment of the public overturned like thirty six kegs

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Speaker 2: of beer right in front of city.

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Speaker 3: Hall, in front of city hall, right.

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Speaker 1: Another version of this tale claims it was the brew

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Speaker 1: masters themselves who knocked over the barrels after a batch

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Speaker 1: of beer was spoiled, which was a come issue at

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Speaker 1: the time. To fix this very important beer problem, the

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Speaker 1: town hired it architect to build a brewery by the

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Speaker 1: name of Martin Steltzer and Groll to brew the beer

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Speaker 1: and said brewery. Steltzer had tourd breweries that were being

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Speaker 1: built or improved during the Industrial Revolution for this project.

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Speaker 2: Yeah, and he chose the specific location that he wound

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Speaker 2: up with because A it could be built out underground

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Speaker 2: to create loggering cellars, and B it had access to

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Speaker 2: like good fresh water, which I've read described as very

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Speaker 2: soft water. However, I tried to explain what that means scientifically,

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Speaker 2: and what I found out is that soft versus hard

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Speaker 2: water and brewing is really complicated because it has to

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Speaker 2: do with like types of minerality and also pH level.

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Speaker 2: And it's honestly a little bit beyond me today. So

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Speaker 2: this is already quite a bit we're tackling. Yes, another time,

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Speaker 2: I also, like, I don't have I don't have samples

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Speaker 2: of that water from that time period to test to

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Speaker 2: see whether this is accurate or not.

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Speaker 1: Alas, what are we to do when it comes to

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Speaker 1: the beer itself. It was a bottom fermented beer and

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Speaker 1: brewed at lower temperatures with lagger yeast. Allegedly, Grohl learned

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Speaker 1: about bottom fermentation and brewing from his father's own brewing experiments.

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Speaker 4: Back in Bavaria.

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Speaker 2: Right And Yeah, as we've kind of said, right like before, refrigeration.

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Speaker 2: People would have been using whichever type of yeast they

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Speaker 2: could get to work in their beer. But right Grohl

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Speaker 2: took his knowledge of Bavarian laggering and logger yeasts, and

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Speaker 2: he also toured a bunch of breweries and learned about

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Speaker 2: malting from British maltsters before he started up here. He

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Speaker 2: wound up selecting a local Hannah Barley Tu malt and

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Speaker 2: the satz Hop And Yeah, in the fall of eighteen

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Speaker 2: forty two, the new Citizens Brewery of Pilsen debuted there

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Speaker 2: Pilsner and it was an instant hit.

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Speaker 1: Yes, this type of beer was pretty quickly embraced by

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Speaker 1: the Czech Republic and Germany not long after. The color

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Speaker 1: and lightness of the beer was a game changer and

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Speaker 1: went on to really impact brewing and the types of

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Speaker 1: beers being made. It also spawned imitators, and many of

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Speaker 1: them of lesser quality. Pilsners were featured at the eighteen

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Speaker 1: seventy three Vienna World Fair, introducing the beverage to a

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Speaker 1: larger international audience. Yes, this style of beer soon experienced

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Speaker 1: so much gross in the nineteenth century that brewers had

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Speaker 1: to start purchasing ingredients from international markets.

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Speaker 4: Yep, yep.

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Speaker 1: And when it comes to the success of the pilsner,

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Speaker 1: there are a couple of factors.

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Speaker 4: Just a couple.

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Speaker 2: Yeah, so okay. You know, first of all, you've got

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Speaker 2: the beer itself and this water, these hops, the pale malt,

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Speaker 2: the lagger, yeast, and process all just came together to

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Speaker 2: make a delicate and attractive beer. No one had ever

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Speaker 2: seen a pale gold beer before ever. I mean that

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Speaker 2: just that was a pale gold blogger before ever?

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Speaker 4: Like this was it? So wow.

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Speaker 2: Furthermore, glassware became more affordable simultaneously to all of this,

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Speaker 2: thanks to those innovations in fuel and heating technology, because previously,

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Speaker 2: like metal or ceramics would have been used to serve

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Speaker 2: beer in You've got this new style of beer that

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Speaker 2: is fashionably pale, and you've got the drink wear to

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Speaker 2: really show it off.

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Speaker 1: Yes, it didn't hurt that at the time, technology around refrigeration, transportation,

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Speaker 1: and pasteurization were improving. It was around this time that

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Speaker 1: a lot of beer styles were being standardized and production industrialized.

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Speaker 1: On top of that, scientists were also learning more about

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Speaker 1: how fermentation worked. Some breweries set up labs to study

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Speaker 1: the process and how it related to Beer. This information

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00:25:36,240 --> 00:25:38,080
Speaker 1: was published and circulated.

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Speaker 2: Oh yeah, yeah, Carlsberg Labs, we definitely need to do

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Speaker 2: an episode on at some point. And yeah, it's just

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Speaker 2: it's all really fascinating to me, Like the know how

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Speaker 2: an ingredients of the time and place all came together

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Speaker 2: to make this really good beer, and the momentum of

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Speaker 2: the era just made it like wildly and broadly popular,

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Speaker 2: just a whole bunch of cascade like right place, right times.

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Speaker 3: Yes.

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Speaker 1: Absolutely, the original brewery changed the name of their beer

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Speaker 1: to Pilsner Erkel or from the source original to differentiate themselves.

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00:26:15,080 --> 00:26:17,800
Speaker 1: They got the trademark for it in eighteen ninety eight.

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00:26:18,440 --> 00:26:20,479
Speaker 1: As we said, they had a bunch of imitators, so

403
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Speaker 1: they were trying to lock that down.

404
00:26:24,200 --> 00:26:27,359
Speaker 3: They updated the name of their brewery to Pilsner or

405
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Speaker 3: Akel Brewery too.

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Speaker 2: Yeah, And this came amidst a court case that Citizens

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Speaker 2: Brewery as they were called at the time, brought against

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Speaker 2: this other local brewery that was calling a pale logger

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Speaker 2: a pilsner and Citizens Brewery, you know, wanted ownership of

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Speaker 2: the term pilsner, but the court basically said, like, nah,

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Speaker 2: your style has been too successful, like Pilsner's belonged to

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Speaker 2: everyone now, so they're brand and trademark of Pilsner or

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00:27:02,600 --> 00:27:06,520
Speaker 2: Keel were like basically what protection they could obtain?

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Speaker 4: Yeah, mm hmm.

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Speaker 1: So Germans arriving in America and the mid eighteen hundreds

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Speaker 1: to early nineteen hundreds brought this style of beer with them,

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Speaker 1: though they had to adjust to America's barley and add

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Speaker 1: corn into the mix sometimes. It took some time, but

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Speaker 1: pilsner did gain popularity alongside German foods and beer halls

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Speaker 1: up until prohibition in nineteen twenty. A few big breweries

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Speaker 1: felt certain prohibition was temporary, though, and they shored up

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00:27:40,480 --> 00:27:43,920
Speaker 1: their profits with products like ice cream, and then once

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Speaker 1: prohibition was repealed, they were the ones ready to resume

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Speaker 1: brewing pretty much immediately, and Pilsner was a good go to.

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Speaker 1: This propelled Pilsner's to becoming even more consistent amongst these

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Speaker 1: breweries with the help of new technology, and it sort

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00:28:02,600 --> 00:28:06,679
Speaker 1: of became a standardized, reliable beer in the US. That

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00:28:06,760 --> 00:28:09,960
Speaker 1: meant that it didn't get a lot of love necessarily,

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00:28:10,560 --> 00:28:13,560
Speaker 1: like people purchased it, oh yeah, but it was so

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00:28:13,720 --> 00:28:16,200
Speaker 1: common that they didn't really think about it too much.

431
00:28:16,880 --> 00:28:21,480
Speaker 1: Like nothing special in their minds, but something they would buy.

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Speaker 2: Oh yeah, yeah, not because you know, oh man, it's

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Speaker 2: mind blowing, but because, ah man, I just mowed the lawn.

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Speaker 4: I want a beer.

435
00:28:30,040 --> 00:28:30,840
Speaker 3: Yeah exactly.

436
00:28:31,080 --> 00:28:39,320
Speaker 1: Yeah. The World Wars fundamentally changed Central Europe, including the

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00:28:39,360 --> 00:28:44,000
Speaker 1: collapse of the Austro Hungarian Empire and the creation of Czechoslovakia.

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00:28:45,440 --> 00:28:51,320
Speaker 2: Yeah. Uh, and European breweries suffered a similar disruption and

439
00:28:51,440 --> 00:28:56,000
Speaker 2: consolidation post war that the US did due to prohibition

440
00:28:56,760 --> 00:29:01,040
Speaker 2: and so right, just these like kind of standardized, light flavored,

441
00:29:01,840 --> 00:29:07,920
Speaker 2: low alcohol, inexpensive versions of pilsner watered down sometimes literally

442
00:29:07,920 --> 00:29:10,080
Speaker 2: at this point to really just mean like a pale logger,

443
00:29:10,960 --> 00:29:17,800
Speaker 2: just absolutely proliferated. These versions of pilsner are sometimes termed

444
00:29:18,000 --> 00:29:25,280
Speaker 2: international Pilsners or international loggers by the brewing community. But yeah,

445
00:29:25,440 --> 00:29:30,720
Speaker 2: the fact that the original Citizens Brewery hadn't been able

446
00:29:30,760 --> 00:29:33,720
Speaker 2: to control the term pilsner in the way that like

447
00:29:34,600 --> 00:29:39,840
Speaker 2: the term champagne is controlled is basically I mean, it's

448
00:29:39,880 --> 00:29:43,080
Speaker 2: one of the reasons why pilsners are the biggest category today.

449
00:29:47,920 --> 00:29:51,479
Speaker 1: Well, and going back to the United States, in nineteen

450
00:29:51,560 --> 00:29:56,560
Speaker 1: ninety six, Pennsylvania's Victory Brewing debuted their craft pilsner called

451
00:29:56,680 --> 00:30:01,400
Speaker 1: Prima Pills, which kick started a movement amongst other breweries.

452
00:30:02,120 --> 00:30:06,160
Speaker 1: These new pilsners reminded folks of just how refreshing and

453
00:30:06,240 --> 00:30:11,400
Speaker 1: not boring a pilsner could be. This was also when

454
00:30:11,680 --> 00:30:14,720
Speaker 1: the craft brewing movement in the US in general was

455
00:30:14,760 --> 00:30:15,320
Speaker 1: taking off.

456
00:30:15,800 --> 00:30:21,920
Speaker 2: Yeah, science note for you. In twenty nineteen, a study

457
00:30:21,960 --> 00:30:25,680
Speaker 2: out of the Netherlands found that all lagger yeasts traced

458
00:30:25,720 --> 00:30:29,880
Speaker 2: to a single hybridization event about five hundred years ago

459
00:30:30,680 --> 00:30:36,080
Speaker 2: between like typical bakers or brewers yeast sachromics saravca, and

460
00:30:36,400 --> 00:30:41,640
Speaker 2: a strain of wild yeast wild cold fermenting yeast. Today

461
00:30:41,640 --> 00:30:44,920
Speaker 2: there are two groups of lagger yeasts, and at the

462
00:30:44,920 --> 00:30:47,680
Speaker 2: time of the study they weren't sure whether those had

463
00:30:47,760 --> 00:30:50,400
Speaker 2: evolved independently. But yeah, it looks like they all root

464
00:30:50,480 --> 00:30:55,680
Speaker 2: from the same genetic source. I also read a hypothesis

465
00:30:55,720 --> 00:31:01,880
Speaker 2: about like this specific brewery in which this occurred, but

466
00:31:02,160 --> 00:31:04,560
Speaker 2: I'll have to look into that more for another day.

467
00:31:06,440 --> 00:31:06,680
Speaker 4: And then.

468
00:31:06,720 --> 00:31:10,560
Speaker 2: Yeah. In twenty twenty three, SATs hops in the area

469
00:31:10,600 --> 00:31:19,480
Speaker 2: where they're from were inscribed in the UNESCO World Heritage List.

470
00:31:20,040 --> 00:31:23,960
Speaker 1: It's such a history and it's still being written yes,

471
00:31:25,520 --> 00:31:28,520
Speaker 1: Oh my gosh, I'm such a nerd about stuff like that.

472
00:31:28,520 --> 00:31:29,360
Speaker 3: It's so cool.

473
00:31:32,080 --> 00:31:36,720
Speaker 2: Yeah, it's it's always so wild when you know, like

474
00:31:36,720 --> 00:31:39,800
Speaker 2: like these things were happening relatively recently. You know, this

475
00:31:39,920 --> 00:31:42,560
Speaker 2: wasn't like ancient times, this wasn't thousands of years ago.

476
00:31:42,640 --> 00:31:43,560
Speaker 4: It's still like a lot of.

477
00:31:43,560 --> 00:31:45,120
Speaker 2: It is kind of like, I don't know, nobody wrote

478
00:31:45,160 --> 00:31:48,080
Speaker 2: it down, so we're not sure. They didn't know what

479
00:31:48,120 --> 00:31:51,120
Speaker 2: microbes were at that point, so they couldn't test for them.

480
00:31:51,480 --> 00:31:53,760
Speaker 4: Yeah. Yeah, really fun.

481
00:31:54,760 --> 00:32:02,120
Speaker 1: Yeah, obviously a huge category, and I suspect research will continue.

482
00:32:02,560 --> 00:32:04,480
Speaker 1: Oh yeah, we shall learn more.

483
00:32:04,920 --> 00:32:10,080
Speaker 2: Yes, yes, Oh but if any of y'all have have

484
00:32:10,160 --> 00:32:15,200
Speaker 2: a favorite pilsner, a least favorite pilsner, a pilsner memory,

485
00:32:16,040 --> 00:32:17,000
Speaker 2: we would love to hear from you.

486
00:32:17,720 --> 00:32:21,040
Speaker 1: Yes, absolutely, But I think that's what we have to

487
00:32:21,080 --> 00:32:22,440
Speaker 1: say about pillsners for now.

488
00:32:23,160 --> 00:32:23,680
Speaker 4: It is.

489
00:32:24,240 --> 00:32:26,560
Speaker 2: We do already have some listener mail for you, though,

490
00:32:26,600 --> 00:32:28,080
Speaker 2: and we are going to get into that as soon

491
00:32:28,080 --> 00:32:29,720
Speaker 2: as we get back from one more quick break for

492
00:32:29,720 --> 00:32:30,840
Speaker 2: a word from our sponsors.

493
00:32:40,560 --> 00:32:41,120
Speaker 3: And we're back.

494
00:32:41,160 --> 00:32:42,920
Speaker 4: Thank you, sponsor, Yes, thank you.

495
00:32:43,600 --> 00:32:55,120
Speaker 3: And we're back with a listener yes, refreshing.

496
00:32:55,600 --> 00:33:01,880
Speaker 1: Yeah right, okay, okay, so our first message has a

497
00:33:01,880 --> 00:33:07,040
Speaker 1: couple of pictures. I'm gonna read it and then we'll

498
00:33:07,080 --> 00:33:08,280
Speaker 1: describe the pictures.

499
00:33:08,480 --> 00:33:09,800
Speaker 4: Okay, yeah, yeah, I.

500
00:33:09,800 --> 00:33:14,480
Speaker 1: Think that's the best way to go about this, Victoria wrote,

501
00:33:14,920 --> 00:33:17,520
Speaker 1: I wanted to write and share my experience of making

502
00:33:17,560 --> 00:33:20,520
Speaker 1: slow gin. I live in the UK, and I'm very

503
00:33:20,560 --> 00:33:23,240
Speaker 1: fortunate to live somewhere that has a lot of sloes,

504
00:33:23,320 --> 00:33:26,640
Speaker 1: and the hedge grows growing wild, so we get a

505
00:33:26,680 --> 00:33:30,120
Speaker 1: glut of them every autumn. One year, I decided to

506
00:33:30,120 --> 00:33:33,360
Speaker 1: take advantage of this. We don't have a family recipe

507
00:33:33,360 --> 00:33:36,840
Speaker 1: for slow gin. I used one I found on the internet.

508
00:33:37,400 --> 00:33:41,360
Speaker 1: It required gin, of course, sloes, and lots and lots

509
00:33:41,440 --> 00:33:46,000
Speaker 1: of golden castor sugar. I harvested the sloes while on

510
00:33:46,080 --> 00:33:50,680
Speaker 1: a walk with my dog, tacks attached and froze them,

511
00:33:50,840 --> 00:33:52,959
Speaker 1: which I'm told is a good way to simulate a

512
00:33:53,000 --> 00:33:55,960
Speaker 1: harsh frost, and split the skins so you get more

513
00:33:56,000 --> 00:33:59,120
Speaker 1: flavor from them. I added them to the jars with

514
00:33:59,200 --> 00:34:01,800
Speaker 1: the sugar and and turned them once a day for

515
00:34:01,880 --> 00:34:04,960
Speaker 1: a week. I recently won two bottles of gin in

516
00:34:04,960 --> 00:34:09,080
Speaker 1: a raffle, one regular London dry and one pink, so

517
00:34:09,120 --> 00:34:12,520
Speaker 1: I decided to try a batch with each. Below is

518
00:34:12,560 --> 00:34:15,040
Speaker 1: a picture of how they looked when I first mixed

519
00:34:15,040 --> 00:34:20,840
Speaker 1: them up, like frogspawn. My family commented, then, after a

520
00:34:20,880 --> 00:34:24,320
Speaker 1: week of turning every day, look at that color already.

521
00:34:25,040 --> 00:34:28,960
Speaker 1: And finally, after three months of sitting in the dark

522
00:34:29,080 --> 00:34:34,640
Speaker 1: in the garage, filtered and put into bottles, it tastes delicious.

523
00:34:35,520 --> 00:34:39,160
Speaker 1: I love having a small glass every so often. I'd

524
00:34:39,560 --> 00:34:43,120
Speaker 1: never mix it. The one made with pink gin is

525
00:34:43,200 --> 00:34:46,040
Speaker 1: quite a bit sweeter and has more berry notes, but

526
00:34:46,120 --> 00:34:50,279
Speaker 1: both are good. I have never tried a commercially made slowjin,

527
00:34:50,440 --> 00:34:53,759
Speaker 1: so I have no comparison. But since the only thing

528
00:34:53,840 --> 00:34:57,239
Speaker 1: this cost me was sugar and thyme, I'll take that

529
00:34:57,400 --> 00:35:01,880
Speaker 1: over a shop bottle any day. So this has become

530
00:35:02,000 --> 00:35:05,880
Speaker 1: something I do every year. I'm quite tempted to try

531
00:35:05,920 --> 00:35:09,399
Speaker 1: brewing with a mix of sloes and damsons as they

532
00:35:09,440 --> 00:35:13,200
Speaker 1: grow near each other. I have fortunately never been stabbed

533
00:35:13,239 --> 00:35:18,000
Speaker 1: by the thorny black thorn. I am very careful. The

534
00:35:18,120 --> 00:35:21,480
Speaker 1: thorns are widely spaced and the fruits come off easily

535
00:35:21,520 --> 00:35:24,880
Speaker 1: when ripe, so it's easy to avoid them. I also

536
00:35:24,920 --> 00:35:27,640
Speaker 1: tried my hand at kimbucha, but this was not such

537
00:35:27,640 --> 00:35:28,960
Speaker 1: a tasty experience.

538
00:35:30,520 --> 00:35:36,560
Speaker 2: Hmm. Okay, goodness, goodness, and okay, so so the photos.

539
00:35:37,320 --> 00:35:41,640
Speaker 2: So yeah, first photo, the frog spawn. That's what it

540
00:35:41,640 --> 00:35:44,680
Speaker 2: looks like. Yes, this looks like something the grogu would

541
00:35:44,680 --> 00:35:47,040
Speaker 2: try to eat. That's that's what's.

542
00:35:46,960 --> 00:35:47,560
Speaker 4: Going on here.

543
00:35:47,600 --> 00:35:50,480
Speaker 2: It's just two ball jars filled with like, yeah, like

544
00:35:50,520 --> 00:35:54,080
Speaker 2: little black plum buddies and kind of murky water.

545
00:35:54,200 --> 00:35:54,879
Speaker 4: And that's yep.

546
00:35:56,800 --> 00:36:02,240
Speaker 2: After only a week, it's this like margeous ruby violet color.

547
00:36:04,320 --> 00:36:08,840
Speaker 1: It's beautiful the light hitting it, oh gosh.

548
00:36:08,920 --> 00:36:13,120
Speaker 2: Yeah, and then finished in the bottles, it's like a

549
00:36:13,160 --> 00:36:18,120
Speaker 2: really bright wine color, like like if you've ever had

550
00:36:18,120 --> 00:36:19,200
Speaker 2: like just a really.

551
00:36:19,000 --> 00:36:24,040
Speaker 4: Light colored wine. Yeah, like a like a pomegranate seed.

552
00:36:25,480 --> 00:36:29,520
Speaker 3: Yeah. And I love that this experiment worked out for

553
00:36:29,560 --> 00:36:31,279
Speaker 3: you and you can. Yeah.

554
00:36:31,440 --> 00:36:34,320
Speaker 1: I'm also really curious how you won these two bottles

555
00:36:34,360 --> 00:36:37,000
Speaker 1: of gin and fascinated by that part of the story.

556
00:36:38,040 --> 00:36:44,200
Speaker 2: But yeah, yeah, for anyone unfamiliar, damsons are another type

557
00:36:44,200 --> 00:36:48,560
Speaker 2: of plum, so yeah, yeah, uh one I don't have

558
00:36:48,640 --> 00:36:54,239
Speaker 2: experience with. But also, uh, a dog dog tex h

559
00:36:54,400 --> 00:36:59,600
Speaker 2: photo photo of dog is attached. Dog is uh some

560
00:36:59,680 --> 00:37:06,520
Speaker 2: kind of like German shepherd forward mix, really really regal

561
00:37:06,960 --> 00:37:09,680
Speaker 2: and handsome with a really good, like like neck rough

562
00:37:09,920 --> 00:37:15,719
Speaker 2: fluf yeah, yes, and very alert years many toys in

563
00:37:15,800 --> 00:37:24,239
Speaker 2: a pile like a like a little dragon hoarde.

564
00:37:22,080 --> 00:37:23,560
Speaker 3: On a beautiful green field.

565
00:37:23,880 --> 00:37:26,560
Speaker 2: Yeah yeah. And and just a lot of lot of

566
00:37:26,600 --> 00:37:29,359
Speaker 2: tongue hanging out. Just a really good, really good mid

567
00:37:29,440 --> 00:37:35,360
Speaker 2: pant photography there. Yeah, excellent tax we accept.

568
00:37:35,200 --> 00:37:39,560
Speaker 4: Yes, thank you. Oh oh that sounds so good.

569
00:37:39,600 --> 00:37:43,799
Speaker 2: I've got a crop of a crop of wild blackberries

570
00:37:43,840 --> 00:37:46,840
Speaker 2: coming in around my house right now, and I'm I'm like,

571
00:37:46,880 --> 00:37:48,879
Speaker 2: maybe I should slow gin them, you know, like maybe

572
00:37:48,880 --> 00:37:52,719
Speaker 2: I should. Yeah, just step amos in gem Jen and

573
00:37:52,760 --> 00:37:54,759
Speaker 2: see what happens.

574
00:37:55,600 --> 00:37:58,520
Speaker 3: Yes, I love blackberries. I love Jen.

575
00:37:59,080 --> 00:38:01,879
Speaker 1: We're slowly trying to get our dungeons and Dragon's crew

576
00:38:01,960 --> 00:38:02,400
Speaker 1: back together.

577
00:38:02,600 --> 00:38:05,320
Speaker 4: Yeah, oh man.

578
00:38:05,080 --> 00:38:07,320
Speaker 3: Maybe this is something that should try.

579
00:38:07,239 --> 00:38:08,080
Speaker 4: All right for me.

580
00:38:08,560 --> 00:38:13,880
Speaker 2: Duly noted got you, got you all right? In the meanwhile,

581
00:38:14,080 --> 00:38:17,120
Speaker 2: Tom wrote, I just listened to your school lunch show

582
00:38:17,160 --> 00:38:19,360
Speaker 2: and felt compelled to write in. I grew up in

583
00:38:19,360 --> 00:38:22,480
Speaker 2: the nineteen seventies and eighties, attending first a private Catholic

584
00:38:22,480 --> 00:38:25,640
Speaker 2: school and then a small public high school in western Pennsylvania.

585
00:38:26,200 --> 00:38:28,680
Speaker 2: I've since spent my adult life working for private and

586
00:38:28,719 --> 00:38:32,040
Speaker 2: public schools and summer camps, so I've witnessed the morphing

587
00:38:32,120 --> 00:38:35,960
Speaker 2: and changing of the system over the years. During my

588
00:38:36,000 --> 00:38:39,000
Speaker 2: elementary years in Catholic schools, I remember a mom and

589
00:38:39,040 --> 00:38:42,319
Speaker 2: pop system of cafeteria food, often staffed by a group

590
00:38:42,400 --> 00:38:45,799
Speaker 2: of parents who rotated the duty. The food often left

591
00:38:45,880 --> 00:38:48,640
Speaker 2: much to be desired, especially for my ten year old self.

592
00:38:49,160 --> 00:38:52,200
Speaker 2: My most vivid memories are of peanut butter cups, which

593
00:38:52,239 --> 00:38:54,719
Speaker 2: were just that, a small paper cup filled with what

594
00:38:54,800 --> 00:38:57,640
Speaker 2: I have to believe was US government surplus peanut butter,

595
00:38:58,400 --> 00:39:02,439
Speaker 2: and a Hogy style sandwich consisting of an unidentifiable meat

596
00:39:02,480 --> 00:39:06,520
Speaker 2: mixture smothered in barbecue sauce and served hot, each sandwich

597
00:39:06,520 --> 00:39:12,160
Speaker 2: wrapped in aluminum foil. Truly mystery meat. My junior, high

598
00:39:12,160 --> 00:39:13,759
Speaker 2: and high school food memories.

599
00:39:13,480 --> 00:39:14,440
Speaker 3: Are more varied.

600
00:39:15,080 --> 00:39:18,200
Speaker 2: The food in the cafeteria was passable, if limited. The

601
00:39:18,239 --> 00:39:20,880
Speaker 2: district had a dietician who planned the menus and a

602
00:39:20,920 --> 00:39:24,000
Speaker 2: dedicated staff that prepared and served the food. It was

603
00:39:24,080 --> 00:39:27,440
Speaker 2: a steady rotation of meat, starch, and veg meals prepared

604
00:39:27,480 --> 00:39:30,879
Speaker 2: on site and usually from scratch. They even occasionally had

605
00:39:30,920 --> 00:39:35,600
Speaker 2: freshly baked things like bread, pastries or rolls. Our school

606
00:39:35,640 --> 00:39:38,120
Speaker 2: was situated in the center of the older area of

607
00:39:38,120 --> 00:39:41,160
Speaker 2: the city and surrounded mostly by homes, but there were

608
00:39:41,200 --> 00:39:44,960
Speaker 2: a few places to buy food, namely Greco's, a small

609
00:39:45,000 --> 00:39:50,600
Speaker 2: grocery store, and new Zaki's pizza shop. We had an

610
00:39:50,680 --> 00:39:54,120
Speaker 2: unlimited open campus policy during lunch, so many students left

611
00:39:54,160 --> 00:39:56,280
Speaker 2: at the beginning of lunch to buy either a sandwich

612
00:39:56,280 --> 00:39:58,560
Speaker 2: and chips at the grocery store or slices of pizza

613
00:39:58,680 --> 00:40:01,799
Speaker 2: at the pizza shop. The pizza was unique at the time.

614
00:40:02,280 --> 00:40:05,359
Speaker 2: Today we would probably call it Detroit style. To us,

615
00:40:05,440 --> 00:40:07,640
Speaker 2: it was just the local pie, and we loved it.

616
00:40:08,239 --> 00:40:10,200
Speaker 2: At either place, you could buy lunch for about the

617
00:40:10,239 --> 00:40:12,840
Speaker 2: same price as the cafeteria, about a dollar fifty to

618
00:40:12,880 --> 00:40:16,360
Speaker 2: two dollars. They were popular options and both were usually

619
00:40:16,400 --> 00:40:19,600
Speaker 2: swamped with business during lunch. You could bring your food

620
00:40:19,600 --> 00:40:21,880
Speaker 2: back to the cafeteria if you purchased it off site,

621
00:40:21,960 --> 00:40:24,480
Speaker 2: so the space was crowded and loud, though many of

622
00:40:24,520 --> 00:40:27,920
Speaker 2: us just ate outside during nicer weather. I could probably

623
00:40:27,960 --> 00:40:29,960
Speaker 2: write a lot more about the changes I've seen over

624
00:40:30,000 --> 00:40:32,279
Speaker 2: my career in schools and camps, but I think this

625
00:40:32,400 --> 00:40:35,800
Speaker 2: email is probably long enough already. Thanks for the wonderful

626
00:40:35,800 --> 00:40:38,359
Speaker 2: show I've listened since almost the start and always look

627
00:40:38,400 --> 00:40:44,600
Speaker 2: forward to new shows appearing in my feed. Oh thank you, yes,

628
00:40:44,800 --> 00:40:49,600
Speaker 2: Oh my goodness, Oh this is so cool. Also, thank

629
00:40:49,640 --> 00:40:53,440
Speaker 2: you so much for putting in a pronouncer. Yeah for

630
00:40:53,719 --> 00:40:57,200
Speaker 2: new Zaki's. I hope I didn't butcher it despite your pronouncer.

631
00:40:58,760 --> 00:41:00,120
Speaker 3: Always appreciate it.

632
00:41:00,239 --> 00:41:05,279
Speaker 2: Yes, not not not a necessity, but yeah, uh but

633
00:41:05,400 --> 00:41:11,640
Speaker 2: yeah this I I'm really entertained by the peanut butter cup.

634
00:41:12,200 --> 00:41:14,400
Speaker 2: I feel like Annie would have been so happy as

635
00:41:14,400 --> 00:41:16,400
Speaker 2: a child to have received this or today, like I

636
00:41:16,440 --> 00:41:17,840
Speaker 2: could show up at her house and hand her this

637
00:41:17,920 --> 00:41:18,960
Speaker 2: and she'd be like thank you.

638
00:41:21,160 --> 00:41:22,040
Speaker 3: Yeah.

639
00:41:22,680 --> 00:41:26,400
Speaker 1: Yes, But given the context of what a lot of

640
00:41:26,400 --> 00:41:31,479
Speaker 1: people think a peanut butter cup is with Rees's, I

641
00:41:31,520 --> 00:41:37,080
Speaker 1: think I can see a disconnected joy in the level

642
00:41:37,120 --> 00:41:37,560
Speaker 1: of joy.

643
00:41:38,719 --> 00:41:40,680
Speaker 2: Yeah, I mean, I mean also like did it come

644
00:41:40,719 --> 00:41:43,400
Speaker 2: with like pretzel sticks or like carrot sticks or something

645
00:41:43,560 --> 00:41:44,560
Speaker 2: like apple slices?

646
00:41:44,680 --> 00:41:46,840
Speaker 4: I don't know, you know, like what was going on there?

647
00:41:48,000 --> 00:41:48,239
Speaker 3: Yes?

648
00:41:51,600 --> 00:41:55,840
Speaker 2: And yeah, oh the love that your that your public

649
00:41:55,880 --> 00:42:01,400
Speaker 2: schools had for all of it was that's great. I

650
00:42:01,400 --> 00:42:05,120
Speaker 2: feel like, man, like we really lost some freedom as

651
00:42:05,560 --> 00:42:09,000
Speaker 2: kids going into like the nineties and later. I'm really

652
00:42:09,080 --> 00:42:11,919
Speaker 2: jealous of y'all getting to just like tromp off through

653
00:42:11,920 --> 00:42:15,720
Speaker 2: the city. Oh yeah, and get some pizza. That sounds

654
00:42:15,719 --> 00:42:17,480
Speaker 2: so nice.

655
00:42:17,640 --> 00:42:19,680
Speaker 1: Like I said, we were not allowed to leave, nor

656
00:42:19,800 --> 00:42:22,200
Speaker 1: were we allowed to have something delivered to us, Like

657
00:42:22,239 --> 00:42:24,760
Speaker 1: my mom brought something to me once and they wouldn't

658
00:42:24,840 --> 00:42:25,120
Speaker 1: let her.

659
00:42:25,280 --> 00:42:27,320
Speaker 4: Oh wow, give it same dang.

660
00:42:29,800 --> 00:42:32,799
Speaker 1: So I'm really glad you sent this in. I hope

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00:42:32,800 --> 00:42:36,120
Speaker 1: a lot more listeners write in about yeah lunches.

662
00:42:36,480 --> 00:42:39,840
Speaker 2: Yeah, I mean it seems like, really I don't know

663
00:42:39,880 --> 00:42:43,640
Speaker 2: what's the word, like pedestrian memories, but they're so different

664
00:42:43,840 --> 00:42:47,680
Speaker 2: from probably what like any other given person had happened,

665
00:42:47,760 --> 00:42:48,680
Speaker 2: So I don't know.

666
00:42:48,760 --> 00:42:51,640
Speaker 4: It's fascinating, yes, and I do.

667
00:42:53,920 --> 00:42:58,680
Speaker 1: Love I'm interested by this the mystery meat, because that's

668
00:42:58,760 --> 00:43:02,360
Speaker 1: kind of a known thing with school lunches.

669
00:43:02,480 --> 00:43:05,359
Speaker 4: Is the joke being, Yeah, well kind of meat?

670
00:43:05,440 --> 00:43:05,640
Speaker 3: Is this?

671
00:43:05,800 --> 00:43:06,640
Speaker 4: It's mystery meat?

672
00:43:06,760 --> 00:43:07,000
Speaker 2: Yep?

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00:43:07,640 --> 00:43:13,000
Speaker 1: Yes, so yeah, listeners, please help us complete this picture less.

674
00:43:13,120 --> 00:43:15,319
Speaker 3: Yeah, let us have a conversation.

675
00:43:16,160 --> 00:43:19,840
Speaker 2: Oh sure, yeah, and follow follow up to that school

676
00:43:19,880 --> 00:43:21,000
Speaker 2: lunch episode forthcoming.

677
00:43:21,040 --> 00:43:24,640
Speaker 4: At some point I'll write it. I'll write it into my.

678
00:43:25,080 --> 00:43:28,200
Speaker 2: Spreadsheet to make sure that I have it on the

679
00:43:28,320 --> 00:43:30,840
Speaker 2: vague decades long schedule.

680
00:43:33,280 --> 00:43:37,440
Speaker 1: Yes, trust us, listeners, there's a schedule.

681
00:43:37,640 --> 00:43:42,960
Speaker 2: It's just oh, there's a there's a system of a schedule. Yeah, exactly,

682
00:43:44,719 --> 00:43:45,480
Speaker 2: that's what it is.

683
00:43:47,480 --> 00:43:51,719
Speaker 1: Well, thank you to both of these listeners for writing in.

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00:43:52,160 --> 00:43:54,040
Speaker 1: If you would like to write to us, you can.

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00:43:54,200 --> 00:43:57,120
Speaker 1: Our email is hello at favor pod dot com.

686
00:43:57,280 --> 00:44:01,279
Speaker 2: We're also hypothetically on social media. We are on Instagram

687
00:44:01,520 --> 00:44:04,319
Speaker 2: and blue Sky at savre pod, and we do hope

688
00:44:04,320 --> 00:44:07,400
Speaker 2: to hear from you. Savor is production of iHeartRadio. For

689
00:44:07,560 --> 00:44:10,840
Speaker 2: more podcasts from iHeartRadio, you can visit the iHeartRadio app,

690
00:44:11,000 --> 00:44:12,960
Speaker 2: Apple Podcasts, or wherever you listen to.

691
00:44:12,960 --> 00:44:13,880
Speaker 4: Your favorite shows.

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00:44:14,200 --> 00:44:16,880
Speaker 2: Thanks us always to our super producers Dylan Fagan and

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00:44:16,880 --> 00:44:19,439
Speaker 2: Andrew Howard. Thanks to you for listening, and we hope

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00:44:19,440 --> 00:44:29,280
Speaker 2: that lots more good things are coming your way