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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm any Reason, I'm Lauren Vogelbaum, and today we have

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Speaker 1: an episode for you about barley wine, Yes, which I

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Speaker 1: did not know much about and also I kept misspelling

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Speaker 1: it barely want, which I guess is kind of close

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Speaker 1: to accurate. I guess depending on your definition of barely. Um, sure, yeah, maybe, yeah,

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Speaker 1: maybe I will take it. As always with these episodes,

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Speaker 1: drink responsibly. Um, I'm very determined to try some of

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Speaker 1: what feels like kind of an overwhelming and wide category. Yeah,

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Speaker 1: it's it's a style that I really love. Um. I

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Speaker 1: I I gravitate and no pun intended towards heavier alcohol

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Speaker 1: content beers. Like if I'm we're we're very lucky here

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Speaker 1: in Atlanta to have a number of beer focused pubs

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Speaker 1: that have just amazing, amazing beer lists from um from

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Speaker 1: all around the world. And if I'm not paying attention

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Speaker 1: to the A B V, the the alcohol by volume

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Speaker 1: and I'm just reading the flavor notes on a beer,

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Speaker 1: I will almost without fail, pick something that's like a

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Speaker 1: heck and eleven percent a B B and then go

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Speaker 1: like Lauren, like you're very small and you're not trying

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Speaker 1: to be drunk, like could you could you calm down

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Speaker 1: on that? But they always sound so good. I'm like,

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Speaker 1: oh yeah, like like look like biscuity and hetty and

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Speaker 1: fruity and all of these big words. I don't know. Yeah,

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Speaker 1: I mean I feel like, in a the several past

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Speaker 1: episodes we've been talking about sort of this homeye comforting

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Speaker 1: nature of ingredients that sound kind of simple but are

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Speaker 1: just so warming. And I feel like the kind of

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Speaker 1: flavored descriptors you just described would fit into that of

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Speaker 1: like this just kind of soul boosting almost. Yeah, And

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Speaker 1: that's that's why I wanted to do this this episode, UM,

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Speaker 1: because I was right. I was just trying to think

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Speaker 1: about like like good kind of warming, wintry sort of

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Speaker 1: drinks and this one, this one came to mind. Well,

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Speaker 1: it is certainly an interesting one, um. And you can

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Speaker 1: see our past episodes that we've done. We've done several

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Speaker 1: episodes now on beer, types of beer, UM, so you

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Speaker 1: can check those out also, I guess wine and many

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Speaker 1: other things. You know, I'm not going to limit you

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Speaker 1: into what you can check out of our past you know,

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Speaker 1: just go ahead and start at the first episode and

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Speaker 1: you know, catch up us know agether, Yeah, sparking wine.

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Speaker 1: Let us know when you get here, give us a

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Speaker 1: note and please, you know, forgive especially my early past,

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Speaker 1: both of us. No, I maybe don't start at the

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Speaker 1: first one. Maybe start you gotta do it. It's like

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Speaker 1: it's good in the second season. You've gotta gotta move on.

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Speaker 1: It's part of the experience. Oh, I see, I see.

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Speaker 1: We We do probably have like like running jokes or

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Speaker 1: references that we've been doing since the early days. So

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Speaker 1: who knows, who knows? I think so, I think we.

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Speaker 1: I think we said mysteries history in the very first

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Speaker 1: mm hm heck indeed, Lauren, But whenever you arrived to

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Speaker 1: this episode, listener, fair, listener, um. This brings us to

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Speaker 1: our questions. Barley wine. What is it? Well, barley wine

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Speaker 1: is not wine. It's a type of strong ale or

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Speaker 1: old ale, depending on your definition. It's a beer that's

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Speaker 1: brewed from barley and maybe other grains to somewhere near

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Speaker 1: the strength of a wine. But let's unpack that a

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Speaker 1: little bit. Okay, So the A b V the alcohol

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Speaker 1: by volume of your average wine is around twelve um.

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Speaker 1: The average for beer is more like five percent um.

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Speaker 1: Barley wines hit between eight and like fift yeah yeah um.

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Speaker 1: And let's go into a little bit of beer basics,

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Speaker 1: very very basically, to make beer, you boil malted grains

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Speaker 1: and water to produce a sugary liquid called wart, and

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Speaker 1: then you add yeast to ferment that warrant um. The

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Speaker 1: yeasts will eat some of the sugars from the grains,

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Speaker 1: an excrete alcohol and carbon dioxide, which provides the bubbles

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Speaker 1: and other compounds that flavor the brew yeasedo um and

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Speaker 1: in general, the more sugars that are in your wart,

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Speaker 1: the more alcohol you'll wind up with in your finished beer.

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Speaker 1: If you have the yeasts working at full tilt and

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Speaker 1: you can bottle and drink your beer pretty soon after fermentation,

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Speaker 1: or you can age it in order to develop more

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Speaker 1: other flavors from either from from being in contact with

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Speaker 1: a wood barrel during aging, or from all of the

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Speaker 1: like post primary fermentation processes that can happen when you

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Speaker 1: age or condition a beer, um oxidation impact from secondary

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Speaker 1: yeasts or bacteria, etcetera, etcetera. Uh. Meanwhile, other flavors in

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Speaker 1: your beer are going to be imparted through what types

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Speaker 1: of grains you use and how they're treated before you

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Speaker 1: use them, and you can see are Our Stout slash

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Speaker 1: Porter episode for a bunch more on this, but but basically,

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Speaker 1: you can develop all kinds of interesting colors and flavors

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Speaker 1: in your beer by first developing those colors and flavors

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Speaker 1: in your grain by toasting or kiln ing it um

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Speaker 1: anywhere from like real gentle and pale to very roasty

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Speaker 1: and dark um. And that's during the malting process in

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Speaker 1: which you prepare the grain to be used for brewing.

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Speaker 1: Also impacting the flavor of your beer is the yeast

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Speaker 1: that you use, and ales like barley wine are fermented

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Speaker 1: using strains of Saca mices Sarah Vizier, which is like

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Speaker 1: the baseline hardy, high alcohol tolerant, warm fermentation process yeast.

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Speaker 1: It's the same stuff that most people use for bread.

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Speaker 1: It's been around for ages and ages and ages UM.

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Speaker 1: And that is opposed to um to slower, lower temperature

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Speaker 1: logger yeasts. But that is a whole other episode, not

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Speaker 1: going into it now. Nope, we're not talking about loggers.

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Speaker 1: Just forget I said the word logger. Yes, please please

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Speaker 1: please UM. Also also impacting the flavor is gonna be

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Speaker 1: hops um whether you're usually going to use hops. But

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Speaker 1: but whether and how much hops you add, and at

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Speaker 1: what stage in the process you add them. Adding hops

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Speaker 1: during the boiling stage of of the wart will give

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Speaker 1: you more bitterness. M Adding them after, called dry hopping,

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Speaker 1: will give you more other flavors than just bitterness. Um.

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Speaker 1: And and hops are flowers, so they can be floral

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Speaker 1: and fruity and citrusy, and they help balance the kind

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Speaker 1: of sweet toastiness of malts. All right, Um. Now, in

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Speaker 1: the case of barley wine, what you're doing is using

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Speaker 1: a whole bunch of relatively pale malted barley, and you're

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Speaker 1: boiling it for a long time in order to create

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Speaker 1: a wart with not just a lot of sugar but

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Speaker 1: also a lot of flavor. The preferred primary malt is

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Speaker 1: what's known as English pale, which is killed a little

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Speaker 1: bit darker and more like biscuity than American pale malts

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Speaker 1: to start with. Um, But that long boiled time will

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Speaker 1: cook that malt further, adding flavors from both caramelization and

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Speaker 1: the mayor reaction. Then, once you've got that that powerful wart,

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Speaker 1: you're using a lot of hardy yeast that will keep

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Speaker 1: thriving even as the alcohol content ticks up, you're probably

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Speaker 1: fermenting the beer for longer than the average time, and

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Speaker 1: you're probably dry hopping it and then probably aging it

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Speaker 1: for a while. And so all of this creates Yeah,

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Speaker 1: this big beer um, rich and sweet and tea and

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Speaker 1: kind of like chewy um, with flavors of dark fruits

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Speaker 1: and marmalade and toffee and toast um colors from warm

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Speaker 1: copper to ruby to kind of earthy brown. It's going

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Speaker 1: to be warm with alcohol and uh, and balanced with

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Speaker 1: a hint of bitterness and and a finish that's often

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Speaker 1: moderately dry instead of sweet like. It's not like sticky

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Speaker 1: but um, but but often a little bit dry. And

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Speaker 1: it can be described as like sherry like, although I

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Speaker 1: think that sherry is an alcohol that a lot of

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Speaker 1: humans uh these days aren't familiar with are only becoming

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Speaker 1: familiar with again. Um, but that's that's what it's often

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Speaker 1: described as. American varieties do tend to be happier than

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Speaker 1: English varieties. But I think that that's sort of a

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Speaker 1: general statement about American beers at this current juncture. Yeah, yeah, golly,

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Speaker 1: I have got so much exploring to do. I guess,

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Speaker 1: speaking of what about the nutrition. Drink responsibly us drink

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Speaker 1: some water, always always drink some water, eat a food. Heck,

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Speaker 1: it's so good to do both of those things. Um, well,

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Speaker 1: we do have a solitary young for you. Oh I tried, y'all.

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Speaker 1: I was really I and I kept like all of

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Speaker 1: my common search terms for coming up with with with

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Speaker 1: numbers um in terms of like sales and popularity and

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Speaker 1: all of that stuff came up with nothing. Like. People

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Speaker 1: were just like, here some varieties of barley wine that

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Speaker 1: you might want to try, and I was like, you're

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Speaker 1: not wrong, but this is not what I'm looking for. UM,

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Speaker 1: so yes, my singular number for you is that beer

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Speaker 1: advocate dot com, which is a great a great website,

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Speaker 1: lists nine and fifteen examples of the barley wine style,

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Speaker 1: about about half and half from America and uh in England. Wow. Okay,

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Speaker 1: that's like over time, like like breweries that have created

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Speaker 1: even like a one off of this kind of right

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Speaker 1: yeah right right right yeah, And I think, um, we've

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Speaker 1: spoken about this in past episodes in past episodes on beer,

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Speaker 1: but people are trying to recreate these ancient recipes um,

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Speaker 1: which will often result in a sort of one off situation.

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Speaker 1: But there's a really there's a couple of few interesting

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Speaker 1: examples of that happening for barley wine. Yeah, yeah, because

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Speaker 1: it is it is a more traditional type of brew. Um.

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Speaker 1: And we are going to get into that history. But

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Speaker 1: first we're going to get into a quick break for

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Speaker 1: a word from our sponsors, and we're back. Thank you sponsoring, Yes,

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Speaker 1: thank you. So. Yes beer is old, old um. And

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Speaker 1: this beer and specific was difficult to track down, difficult

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Speaker 1: to trace just because it has gone by a lot

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Speaker 1: of a lot of names throughout time. But going back

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Speaker 1: to what I was saying about people trying to recreate

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Speaker 1: these um ancient recipes. According to Dr Patrick McGovern, the

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Speaker 1: so called a beer archaeologist, and I mean so called

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Speaker 1: and like I totally believe you are, that wasn't condescending, please, Um,

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Speaker 1: the oldest known barley beer dates back to three thousand,

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Speaker 1: four hundred b c. E Iran. Again, this is sort

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Speaker 1: of complicated because of the definitions people use. Sure the right, right, um,

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Speaker 1: but but right so so barley has been used in

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Speaker 1: beer right for quite a while. M hm. Yes, And

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Speaker 1: that's sort of what tripped me up, is because I

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Speaker 1: couldn't tell for sure if we were just saying barley

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Speaker 1: was used this beverage, or if it was the style

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Speaker 1: um that we think of when we think of barley

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Speaker 1: wine today. But still interesting fact. Nonetheless, English barley wine

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Speaker 1: as a distinct style is fairly new. The first style

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Speaker 1: description that we know of appeared in nineteen o three,

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Speaker 1: when Bass Brewing added the descriptor onto their number one

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Speaker 1: burden ale as a marketing ploy in hopes of boosting sales. Yeah. However,

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Speaker 1: the descriptor itself, outside of the specific style had probably

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Speaker 1: been in use long before that, perhaps in cases where

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Speaker 1: cultures transformed the taste of beer into something wine like

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Speaker 1: cultures as in like bacteria and stuff not you know,

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Speaker 1: I guess both could apply human cultures and bacterial and

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Speaker 1: cultures both. Yes. Yeah, but that that also adds to

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Speaker 1: the complication that that was sort of that descriptor was

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Speaker 1: used for a lot of different things that we wouldn't

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Speaker 1: count as bar wine today. Yeah, the modern definition sort

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Speaker 1: of came about in three Yes. However, Brewer's Bass, Ratcliffe

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Speaker 1: and Graton Limited released a single brew barley wine that

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Speaker 1: was pale in color in eighteen fifty four, which they

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Speaker 1: called Bass Number one. At that time, they trademarked it

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Speaker 1: under Red Diamond in eighteen seventy six, only the second

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Speaker 1: trademark registered in Britain. Um. I didn't get to dig

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Speaker 1: into that too deeply, so I can't like one about

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Speaker 1: for the veracity of it, but I like the idea,

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Speaker 1: and it was mentioned in several sources. All right, Yeah, Um,

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Speaker 1: it was pretty much in continuous production up until and

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Speaker 1: it's still sometimes brewed for beer festivals. Um. And then

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Speaker 1: stepping back even further as far back as three to

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Speaker 1: four hundred BC, Xenophon's work and a bassist described a

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Speaker 1: beer he encountered on his travels as barley wine. In

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Speaker 1: the fourteen hundreds, with the increasing popularity of hops in Europe,

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Speaker 1: stronger ale styles were often labeled as a wine, also

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Speaker 1: confusing UM. At this time, without refrigeration, brewing was largely

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Speaker 1: dictated by seasons and mostly done from October to March,

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Speaker 1: and aging was kind of out of the question. Yeah,

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Speaker 1: or I mean, like you could age beers, but they

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Speaker 1: had to be very high in alcohol content um, which

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Speaker 1: especially at the time, also meant that they were very

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Speaker 1: sweet and that alcohol and that sugar might help prevent spoilage.

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Speaker 1: But but yeah, you were going to be dealing with

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Speaker 1: a pretty sticky beer on the finished end mm hmmm um.

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Speaker 1: And the preserved of qualities of hops helped change that,

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Speaker 1: and the practice of storing and keeping beers for drinking

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Speaker 1: during summer and winter or all year round really became

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Speaker 1: more common. The English especially really leaned into these strong

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Speaker 1: end of season beers from the late fifteen hundreds to

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Speaker 1: the early seventeen hundreds, or you know that's what records. Yeah,

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Speaker 1: it's possible. This was partly England's response to wine, um,

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Speaker 1: since they so often got into conflicts with wine producing countries,

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Speaker 1: to the point it was seen as more patriotic for

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Speaker 1: the English to drink ale as opposed to wine. Yeah.

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Speaker 1: The London and Country brewers mentioned strong ales that were

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Speaker 1: vinus in nature in sevent thirty six. These beers also

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Speaker 1: would have been more expensive than lower alcohol beers because

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Speaker 1: they required more grain and more time and care. Um.

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Speaker 1: So it was a sort of a sort of a

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Speaker 1: prestige drink. Yeah. Yeah. This was also an era when

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Speaker 1: a system of brewing called I'm not sure how to

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Speaker 1: pronounce this a party guile I think was in wide use. Uh.

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Speaker 1: And and in this system, brewers would drain the finished

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Speaker 1: wart off of a grain match and then um use

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Speaker 1: a fresh batch of water to to to cook on

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Speaker 1: top of that same grain mash a second time, creating

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Speaker 1: a second weaker run of wart, and and these runs

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Speaker 1: could either be used separately or blended. UM. This is

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Speaker 1: now relatively uncommon, but still in practice in some places,

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Speaker 1: for example, in a London's Fuller Brewery brewery, yes that

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Speaker 1: word brewery. Forget this, No barley wine to be had

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Speaker 1: between us. In these early days, barley wine typically denoted

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Speaker 1: something aged and above eight percent alcohol. But to add

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Speaker 1: to the vague definition confusion, several words were used to

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Speaker 1: mean the same thing, like a strong old double double double,

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Speaker 1: stale and stock yeah so stale ale or strong ale.

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Speaker 1: All of all of these words were kind of being

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Speaker 1: used to describe similar things. UM. Originally I have read

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Speaker 1: double and double double were descriptors indicating that um, that

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Speaker 1: that not this party guile system had been used, but

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Speaker 1: rather that the first run of wart drained off of

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Speaker 1: the grain mash would be poured back over it once

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Speaker 1: for double or even twice for double double to make

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Speaker 1: it stronger. In England, I'm pretty sure anyway, I think

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Speaker 1: that over in Belgium, where strong ales were also being brewed. Um,

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Speaker 1: I've seen it theorized at any rate that party guile

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Speaker 1: was at hand to create doubles meaning the first run,

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Speaker 1: and singles meaning the second run with about half the

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Speaker 1: sugar content. But I think mystery's history is is what

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Speaker 1: we're running into here. This was also round about when

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Speaker 1: the use of xes on barrel labels emerged to indicate

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Speaker 1: the strength, like the more x is, the stronger the beer.

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Speaker 1: Oh okay. I always just assumed that that was because

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Speaker 1: cartoons didn't want to put like like beer on the

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Speaker 1: side of a barrel. But no, that was that was

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Speaker 1: a thing excess on barrels. Yeah, wow, so we know

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Speaker 1: mouse mice don't actually like cheese. Put exs on barrels

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Speaker 1: is a real thing. We're doing some side a side

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Speaker 1: gig of myth busting cartoons stuff. Here, are we all?

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Speaker 1: I like it? Yeah? Me too? Me too? Um oh,

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Speaker 1: I mean throwing the popeye thing the spinach? We are

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Speaker 1: we are on fire here? Yes? Okay? Well back to

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Speaker 1: barley wine. Yes, Brewers in a town in England called

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Speaker 1: Burton upon Trent started exporting a strong, dark, sweet, dry

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Speaker 1: hopped cast ale called Burton Ale to the Baltic regions

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Speaker 1: in the mid seventeen hundreds, when Russia put a high

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Speaker 1: tariff on beer imports, in this trade came to a halt.

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Speaker 1: Burton brewers started exporting to other countries like Indian instead,

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Speaker 1: and as part of that, started making a beer that

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Speaker 1: was lighter and more bitter, which in turn led to

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Speaker 1: a decline in the popularity of these darker barley wine

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Speaker 1: type a. However, it didn't fade completely and was sometimes

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Speaker 1: prescribed or used as a believed cold cure um and

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Speaker 1: on three different Arctic expeditions it was used to combat

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Speaker 1: scurvy or at least three that what you know of

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Speaker 1: who knows um. One of these was Sir Edward Belcher's

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Speaker 1: eighteen fifty two expedition to locate the lost expedition of

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Speaker 1: Sir John Franklin. The barley wine like beer on this

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Speaker 1: journey was called Arctic Aale. All right, Yeah, I could

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Speaker 1: see that today. I could see a beer being called

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Speaker 1: that today, And with the craft beer renaissance of recent decades,

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Speaker 1: more and more brewers are trying their hand at a

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Speaker 1: barley wine. And even yes these very historically accurate ones,

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Speaker 1: many sources I read pointed to the nineteen seventies as

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Speaker 1: the beginning of experimentation with barley wine in the United States. Yeah.

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Speaker 1: This was in part due to deregulation of brewing that

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Speaker 1: began around that time, allowing for small breweries to start

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00:21:02,359 --> 00:21:05,720
Speaker 1: up and higher alcohol beers to be brewed and sold.

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Speaker 1: Anchor Brewing Company released what may have been the first

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Speaker 1: American barley wine in nineteen seventy five, called Old fog Horn.

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Speaker 1: Old fog Horn, I like that right. In two thousand

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00:21:24,280 --> 00:21:28,000
Speaker 1: and six, several previously undiscovered beers were found at Worthington

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Speaker 1: White Shield Brewery, including a version of that Bass Brewing

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Speaker 1: number one called Radcliffe Ale that was brewed for a

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Speaker 1: special occasion in eighteen sixty nine. WHOA, Yes, it was

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00:21:39,600 --> 00:21:45,159
Speaker 1: named the oldest drinkable beer to date. Wow, so they

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Speaker 1: drank it. Yeah, that's wonderful. That is delightful. I'll never forget.

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Speaker 1: When we were talking to our friend the brewer, Oh,

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Speaker 1: I mean that's a throwback to our early episodes. Yeah. Yeah,

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Speaker 1: And he said he had access to some of the

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Speaker 1: champagne that was discovered in the wreckage of the Titanic, right,

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Speaker 1: but he was waiting to develop his palette more to

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Speaker 1: appreciate it. Yeah. I remember looking at him and thinking,

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Speaker 1: if you have to develop right, yeah, yeah, that would

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00:22:26,640 --> 00:22:32,040
Speaker 1: I should probably just not try to drink that. Yeah yeah,

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Speaker 1: I think that's a wise decision. But it was definitely

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Speaker 1: a learning moment for me. And I feel like the

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Speaker 1: same with this beer, like maybe give me a sip,

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Speaker 1: but don't give me I can't appreciate the full Oh

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Speaker 1: I think, I think with any kind of and I did.

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Speaker 1: It was so it was so funny to me because

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Speaker 1: this is to me, like such a favorite and delicious

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Speaker 1: and in a lot of ways approachable beer because it's

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00:22:59,240 --> 00:23:02,240
Speaker 1: so interesting. I don't know, Like I don't know, um,

335
00:23:02,320 --> 00:23:03,720
Speaker 1: but but a lot of the things that I was

336
00:23:03,760 --> 00:23:06,920
Speaker 1: reading was like this is a challenging beard, like it's

337
00:23:06,920 --> 00:23:09,840
Speaker 1: going to really hit your palette in weird ways, like

338
00:23:09,960 --> 00:23:12,560
Speaker 1: not a lot of people are super fond of it.

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00:23:12,680 --> 00:23:17,560
Speaker 1: And I was like, what really, okay, um, but yeah,

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Speaker 1: I don't know if you're if you if you're interested

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00:23:20,880 --> 00:23:24,359
Speaker 1: in trying, um, I mean anything, honestly, like I would

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00:23:24,440 --> 00:23:27,439
Speaker 1: I would always recommend getting like a small portion of it,

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Speaker 1: you know, not like overwhelming yourself with In the case

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Speaker 1: of beer, like a like a full pour or something

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00:23:33,960 --> 00:23:35,760
Speaker 1: like that. But does you know like a little a

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00:23:35,760 --> 00:23:37,439
Speaker 1: little bit like like enough to have like a like

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00:23:37,480 --> 00:23:40,159
Speaker 1: a few SIPs or a few bites and kind of

348
00:23:40,200 --> 00:23:44,080
Speaker 1: just like deal with the first reaction and then you're

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00:23:44,280 --> 00:23:50,320
Speaker 1: continuing reaction to it over another few tries. Yeah, I

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Speaker 1: think that's good advice. That's good advice, Lauren, because sometimes

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00:23:53,600 --> 00:23:57,760
Speaker 1: you're just I think that anticipation level of how you

352
00:23:57,800 --> 00:24:00,359
Speaker 1: think something should taste versus how it does and really

353
00:24:00,400 --> 00:24:03,560
Speaker 1: mess with your perception of whether or not you like it.

354
00:24:03,880 --> 00:24:08,679
Speaker 1: Oh yeah, yeah, yeah, and and right. So it's kind

355
00:24:08,680 --> 00:24:11,080
Speaker 1: of similar to how like a like a perfume develops

356
00:24:11,080 --> 00:24:13,800
Speaker 1: on your skin, Like you're you're going to get different

357
00:24:14,000 --> 00:24:17,520
Speaker 1: notes hitting you the first time that you taste something

358
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Speaker 1: versus like another couple of bites in or SIPs in. Yes, yes,

359
00:24:22,920 --> 00:24:27,879
Speaker 1: for sure. Well, on that note, I think that's what

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Speaker 1: we have to say about Barley Wine from now it is.

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Speaker 1: We do have some listener mail for you, but first

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Speaker 1: we have one more quick break for award from our sponsors,

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Speaker 1: and we're back, Thank you sponsored, Yes, thank you, And

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Speaker 1: we're back with mail looking above breaking song. Yeah, it's

365
00:25:01,720 --> 00:25:04,560
Speaker 1: getting very gassed on vibes from that. Yeah, yeah, yeah,

366
00:25:04,560 --> 00:25:11,040
Speaker 1: there was some moving of the tank tankard, tankard, Yeah yeah,

367
00:25:11,359 --> 00:25:13,480
Speaker 1: I was thinking of you know, the green Dragon, Lord

368
00:25:13,520 --> 00:25:21,359
Speaker 1: of the Rings. Oh yeah, yeah, Okay, Nathan wrote, I

369
00:25:21,400 --> 00:25:23,480
Speaker 1: hope you and your family has had a wonderful holiday

370
00:25:23,520 --> 00:25:27,359
Speaker 1: and New Year's cue. Have either of you tried American

371
00:25:27,440 --> 00:25:30,720
Speaker 1: jin sing. It's in the same genus as Chinese jen sing,

372
00:25:30,720 --> 00:25:33,520
Speaker 1: but American jensing is native to North America. The tea

373
00:25:33,600 --> 00:25:37,080
Speaker 1: taste like black pepper we all have weird grapings, and

374
00:25:37,320 --> 00:25:41,199
Speaker 1: goes well with some lemon juice. The mildly psychoactive and

375
00:25:41,359 --> 00:25:45,119
Speaker 1: completely legal herb is quite relaxing, and I highly recommend

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00:25:45,160 --> 00:25:47,520
Speaker 1: it as a healthy beverage to unwind after a day

377
00:25:47,520 --> 00:25:49,879
Speaker 1: at work. The effects are no more intense than a

378
00:25:49,920 --> 00:25:52,760
Speaker 1: cup of coffee or green tea, but are fairly different.

379
00:25:53,040 --> 00:25:55,119
Speaker 1: As with all herbs, I recommend reading up on it

380
00:25:55,160 --> 00:25:59,640
Speaker 1: before trying to ensure no conflicts with medication. Always great

381
00:25:59,640 --> 00:26:04,040
Speaker 1: a defy, yes, yes, yes, fitting with our Sabers slogan.

382
00:26:05,359 --> 00:26:09,600
Speaker 1: I have not shared this to my knowledge, but I

383
00:26:09,640 --> 00:26:14,640
Speaker 1: am very, very very interested in learning more, both research

384
00:26:14,680 --> 00:26:18,960
Speaker 1: wise and trying it wise. Yeah, I know that I've

385
00:26:19,000 --> 00:26:24,480
Speaker 1: had jin sing in other t blends, but I don't

386
00:26:24,480 --> 00:26:29,720
Speaker 1: think I've experimented with it just on its own. UM.

387
00:26:29,800 --> 00:26:37,000
Speaker 1: And it sounds lovely, it does, it does I with love.

388
00:26:36,840 --> 00:26:40,480
Speaker 1: I've enjoyed hearing all these sort of hot toddy recipes

389
00:26:40,520 --> 00:26:45,560
Speaker 1: from people and these relaxed love sense UM. So I'm

390
00:26:45,600 --> 00:26:48,959
Speaker 1: I definitely want to try it and we'll add it

391
00:26:49,119 --> 00:26:57,000
Speaker 1: to our huge but newly organized list of suggestions. Always

392
00:26:57,560 --> 00:27:00,639
Speaker 1: always making an effort on the organization at you know.

393
00:27:00,880 --> 00:27:03,080
Speaker 1: And that was my like spring cleaning for the year.

394
00:27:03,119 --> 00:27:06,320
Speaker 1: I was like, I shall tame this list of ideas

395
00:27:06,880 --> 00:27:12,920
Speaker 1: a little, a tiny bit spreadsheet. We must tame the spreadsheet. Goodness,

396
00:27:13,480 --> 00:27:15,240
Speaker 1: it was getting out a hand, yeall, it really was.

397
00:27:15,520 --> 00:27:18,920
Speaker 1: UM at any rate, Alex wrote, I wanted to write

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00:27:18,920 --> 00:27:20,639
Speaker 1: in with a fun fact you may have missed on

399
00:27:20,680 --> 00:27:25,679
Speaker 1: your recent Tupperware episode. Earl Tupper attended Bryant College now University,

400
00:27:25,800 --> 00:27:28,679
Speaker 1: which at the time was located in Providence, Rhode Island.

401
00:27:29,160 --> 00:27:32,199
Speaker 1: In nineteen sixty seven, Tupper donated a large piece of

402
00:27:32,280 --> 00:27:36,200
Speaker 1: land in nearby Smithfield to the college, which relocated there.

403
00:27:36,400 --> 00:27:38,960
Speaker 1: I hope I just said that correctly. UM. As a

404
00:27:39,040 --> 00:27:42,119
Speaker 1: thank you, the college named the campus and later the

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00:27:42,160 --> 00:27:46,720
Speaker 1: mascot after him. While the Bryant Bulldogs aren't an original name,

406
00:27:47,119 --> 00:27:51,280
Speaker 1: one of fifteen collegiate bulldogs, Tupper the Bulldog certainly is

407
00:27:51,480 --> 00:27:55,240
Speaker 1: unique in while I was attending school there, Bryant got

408
00:27:55,280 --> 00:28:00,760
Speaker 1: its first real bulldog, iron clad Tupper. I'll so wanted

409
00:28:00,840 --> 00:28:03,440
Speaker 1: to say that. On a long road trip last year,

410
00:28:03,600 --> 00:28:06,119
Speaker 1: my wife and I actually tried to make our version

411
00:28:06,240 --> 00:28:10,639
Speaker 1: of the often discussed Savor podcast Bingo. The miles flew

412
00:28:10,720 --> 00:28:13,680
Speaker 1: by as we ticked through our favorite squares such as

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00:28:14,000 --> 00:28:20,240
Speaker 1: afro dsac something being nutritionally a treat, conflicting origin story,

414
00:28:20,359 --> 00:28:26,199
Speaker 1: slash histories, mysteries, bacteria, poop, and of course the free square.

415
00:28:27,040 --> 00:28:34,720
Speaker 1: What is it? I love that? That's so great, I've

416
00:28:34,720 --> 00:28:38,480
Speaker 1: got it helped you pass the hopefully with some fun

417
00:28:38,560 --> 00:28:46,560
Speaker 1: times goodness. And I had not heard this about the

418
00:28:46,600 --> 00:28:51,600
Speaker 1: Tupper iron clad Tupper mask off. That is delightful. That

419
00:28:51,800 --> 00:28:57,880
Speaker 1: is I am a fan. I'm a fan. Yes, you know,

420
00:28:58,000 --> 00:29:02,200
Speaker 1: we love a good mascot over Oh yeah, yeah, good mascot.

421
00:29:02,920 --> 00:29:05,280
Speaker 1: I love. I love a good animal. I am currently

422
00:29:05,320 --> 00:29:09,400
Speaker 1: podcasting with a cat in my lap. Um so that's

423
00:29:09,680 --> 00:29:14,520
Speaker 1: a surprisingly chillcat. He's usually not this chill. We're recording

424
00:29:14,520 --> 00:29:18,000
Speaker 1: a bit earlier. He's probably a bit confused. Yeah, oh yeah,

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00:29:18,000 --> 00:29:22,160
Speaker 1: he's like, you're You're usually not okay, all right, Still

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Speaker 1: naptime for me, though, you know, cat nap time. I'm

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Speaker 1: all for it. I'm all for it. Yes, Well, thanks

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Speaker 1: to both of those listeners for writing in. If you

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Speaker 1: would like to write to us, we would love to

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Speaker 1: hear from you. Our email is hello at saverpod dot com.

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Speaker 1: We're also on social media. You can find us on Twitter, Facebook,

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Speaker 1: and Instagram at saver pod and we do hope to

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Speaker 1: hear from you. Savor is a production of I Heart Radio.

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Speaker 1: For more podcasts my heart Radio, you can visit the

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Speaker 1: I Heart Radio app, Apple podcast, or wherever you listen

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Speaker 1: to your favorite shows. Thanks as always to our superproducers

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Speaker 1: Dylan Fagan and Andrew Howard. Thanks to you for listening,

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Speaker 1: and we hope that lots more good things are coming

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Speaker 1: your way. H