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Speaker 1: Hello, and welcome to Saber Protection of iHeart Radio. I'm

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Speaker 1: Anni Reese.

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

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Speaker 2: for you about coult. Oh.

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Speaker 1: No, I've always said Colsh cult.

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Speaker 2: Yes, I've always said Colsh as well. But I'm American

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Speaker 2: and I don't really know what umlats mean. And so yes,

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Speaker 2: here we are. This is going to be a fun

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Speaker 2: with German pronunciation one speaking of Welcome to Octoberfest and

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Speaker 2: drink responsibly.

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Speaker 1: Yes always, and yes, I feel like a lot of

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Speaker 1: people get confused, but october Fest generally happens kind of

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Speaker 1: in September. But I am going to guess, and I

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Speaker 1: feel pretty confident in this. Guess that that's why you.

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Speaker 2: Chose this topic, yippers, that is why I was like, well,

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Speaker 2: it's Octoberfest, let's find a beer to talk about that

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Speaker 2: we have not talked about yet. And here it was.

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Speaker 1: And I could have sworn up and down we had

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Speaker 1: already talked about it. Oh my gosh. Also, Lauren and

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Speaker 1: I have just gotten back from a whirlwind trip. Oh

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Speaker 1: my good Vegas.

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Speaker 2: Yeah, apparently all of our trips to Las Vegas are

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Speaker 2: whirlwind trips. We have not been there more than forty

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Speaker 2: eight hours at any given time. But yeah, yeah, yeah,

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Speaker 2: if y'all heard our last episode about Lahunt and Cutbrote Trout,

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Speaker 2: we were recording that live from a music festival, which

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Speaker 2: was a bizarre and wonderful experience.

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Speaker 1: I have to say, like toot our own horn. Listening

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Speaker 1: back to it, it sounds like a pretty regular episode

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Speaker 1: other than you can hear the Foo Fighters at the background.

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Speaker 2: Yeah, yeah, we held it together decently well. Towards the

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Speaker 2: end of the session, there was the moment where, like, like,

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Speaker 2: I think that if we had gone on much longer,

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Speaker 2: or if the Foo Fighters had started playing much earlier,

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Speaker 2: there might have been a distraction issue. But because like

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Speaker 2: the only time that like we did not totally hold

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Speaker 2: it together was when Annie almost started cracking up during

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Speaker 2: like the tail end of the listener mail session. And

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Speaker 2: as it turns out, it was because the Food Fighters

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Speaker 2: had started playing very loudly in the.

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Speaker 1: Background The best of You. Uh huh. I look, I

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Speaker 1: drove to high school every day during an emo period

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Speaker 1: of my life, and I played that song just on repeat.

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Speaker 1: So when I heard it, it took everything I had

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Speaker 1: to not just post out. But we did it. We

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Speaker 1: did it, and I feel like we should maybe post pictures.

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Speaker 1: We have some pictures just so you get the like feel.

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Speaker 2: Yeah, yeah, we described the situation, but the photographs are

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Speaker 2: quite revealing, Yes they are.

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Speaker 1: They are very very revealing. But here we are back

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Speaker 1: in our home studios. We know the fighters blasting in

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Speaker 1: the background spiritually maybe, but not not literally always. You

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Speaker 1: can see our past beer episodes, maybe Grout especially m Also.

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Speaker 2: I pas intersect a little bit with this one and Natson.

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Speaker 2: I think I'm saying that, right, you can't have fun

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Speaker 2: with fun with German pronunciation.

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Speaker 1: It's been a while since i've you know, had to

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Speaker 1: know that one episode. Oh this is gonna be fun.

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Speaker 1: Yes right, Oh well, speaking of I guess that branks

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Speaker 1: us to our question coat. What is it?

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Speaker 2: Well? A colt is a type of ale that is pale,

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Speaker 2: crisp gold in color and flavor. It's meant to be

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Speaker 2: served in a tall, straight sided glass called a a stung.

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Speaker 2: I think that shows off. It's like light sunny color,

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Speaker 2: and it's near transparent clarity, and it's minimal, like bright

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Speaker 2: white foam or head. It smells a little bit fruity

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Speaker 2: or even whiny, but tastes light and dry and a

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Speaker 2: little bitter, maybe a little mineral, maybe a tiny bit puckery,

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Speaker 2: with like a good snap of carbonation. It doesn't really

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Speaker 2: taste either malty or hoppy.

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Speaker 1: It's just crisp.

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Speaker 2: I'd say it's a really good beer if you don't

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Speaker 2: like beer, but it's also a really good beer if

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Speaker 2: you love beer. Like It's delicate but complex, like a

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Speaker 2: slightly more flavorful pilsner. It's like the sound of a

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Speaker 2: gold coin ringing as it bounces in a glass.

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Speaker 1: Once again, a beautiful description. I can taste that kind

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Speaker 1: of sharp, clear chime.

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Speaker 2: Yeah, okay, beer one oh one. So, generally speaking, to

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Speaker 2: get a beer, what you do is you take some

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Speaker 2: grains and slightly germinate and then roast or otherwise dry them.

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Speaker 2: That's going to be your malt. Then boil your malt

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Speaker 2: with water that's your wort, and then add yeast in

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Speaker 2: some way to your wort to get it to ferment.

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Speaker 2: The yeasts eat some of the sugars you've released from

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Speaker 2: the grains through germination and boiling, and they excrete alcohol,

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Speaker 2: carbon dioxide, which is beer's bubbles and flavor. Yeast, and

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Speaker 2: this is a pretty broad simple template and all of

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Speaker 2: the different ways that you can tweak the recipe with

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Speaker 2: different grains, different processes, different yeasts and or other friendly microbes.

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Speaker 2: You know, Adding different other stuff at various stages, like

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Speaker 2: hops or fruit or flavorings will give you all of

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Speaker 2: the wildly different styles of beer that are out there.

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Speaker 2: In the case of cult, what you're looking to do

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Speaker 2: is take simple, straightforward ingredients and like not heck them up.

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Speaker 2: The grain that you use is going to be a

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Speaker 2: pale malted barley. This means barley that's been just very

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Speaker 2: lightly roasted, like hot and quick to a soft blonde

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Speaker 2: color and a mild flavor. Pale ale or Pilsner malts

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Speaker 2: are common here, and you're usually using just one. Yeah,

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Speaker 2: you boil that malt for a bit and then add

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Speaker 2: your hops. You're looking for like more subtle German varieties

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Speaker 2: that fall under the noble category, though that's a complicated term.

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Speaker 2: Not that's a different episode. But these tend to be

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Speaker 2: like woody, herbal spiced in flavor as opposed to in

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Speaker 2: American hops, the like fruity, citrusy, piny flavors that you

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Speaker 2: get your grains. Hops are going to work together to

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Speaker 2: give a balance of like slight sweetness and twinges of

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Speaker 2: bitterness to the final beer. The yeast that you use

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Speaker 2: is going to be an ale yeast, which thrive at

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Speaker 2: relatively warm temperatures and are called top fermenting, meaning that

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Speaker 2: they kick up foam at the top of the vessel

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Speaker 2: that they're fermenting in while they're working, and are then

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Speaker 2: collected from the top when they're done working, traditionally to

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Speaker 2: help you make the next batch of beer. The other

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Speaker 2: kind of yeast logger yeasts, by comparison, thrive at cooler

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Speaker 2: temperatures and are bottom fermenting because they easily sink to

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Speaker 2: the bottom of the fermenting vessel and were traditionally collected

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Speaker 2: from the bottom when they were done. Yeast producers do

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Speaker 2: make cold specific yeasts, and this is where you're going

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Speaker 2: to get a little bit of fruity scent like pear

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Speaker 2: or apple, and maybe a little bit of whiny pucker

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Speaker 2: and or mineral flavor.

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Speaker 1: Yeah.

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Speaker 2: You then cold store the beer at near freezing temperatures

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Speaker 2: to help with clarity. That's because the stuff in beer

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Speaker 2: settles or precipitates out more easily at colder temperatures. This

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Speaker 2: process is called laggering and is most typically used for laggers,

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Speaker 2: not ales, makes sense, Yeah, even though this is an ale. Yeah,

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Speaker 2: so it's a slightly finicky style to make, like well,

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Speaker 2: because it's such a delicate balance of delicate stuff and

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Speaker 2: it's kind of weird. It's kind of like living in

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Speaker 2: this halfway point between ales and laggers. And yeah, you

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Speaker 2: can just like see and or taste all your work

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Speaker 2: in the finished product, which is great if it went well,

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Speaker 2: and apparent when it, you know, didn't go so well. Furthermore,

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Speaker 2: this is not the kind of beer that you want

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Speaker 2: to buy and seller to save for later. Drink it fresh,

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Speaker 2: it'll flatten out in flavor if allowed to sit. So

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Speaker 2: kind of like look for local breweries that are maybe

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Speaker 2: doing this style in your area. If you happen to

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Speaker 2: be in Atlanta, both Wrecking Bar and Halfway Crooks do

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Speaker 2: a good job on uncles and apparently in Cologne, Germany,

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Speaker 2: where the beer is from pubs serve it sort of

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Speaker 2: akin to like Rhodesio style, you know, like like the

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Speaker 2: meat at a trascaria like Fogeta chow. Yeah, so, like

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Speaker 2: servers will carry around full trays or racks of fresh

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Speaker 2: glasses of beer and if yours is empty, they'll switch

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Speaker 2: it out for a new one. There. They're smallish glasses,

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Speaker 2: only like a fifth of a leader that's like six ounces,

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Speaker 2: and they'll keep a tally on your coaster and then

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Speaker 2: when you're done, you put your coaster on top of

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Speaker 2: your glass and then they tap you out. I have

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Speaker 2: not been to there, but this is what I have

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Speaker 2: read in multiple places. If you have primary experience, please

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Speaker 2: write in and let us know this sounds delightful.

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Speaker 1: It does does.

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Speaker 2: Yeah, and yes, the name culture like literally means of cologne,

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Speaker 2: so yep, that's where it's fun.

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Speaker 1: Mm hmm. Well what about the nutrition.

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Speaker 2: Drink responsibly? Yeah, I will say cold style beers tend

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Speaker 2: to hover right around like five percent ABV, like four

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Speaker 2: point eight percent traditionally, so that's a that's a nice, easy,

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Speaker 2: nice easy beer.

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Speaker 1: Yeah, we do have a few numbers for you, a couple.

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Speaker 2: Yeah, okay, So cult makes up less than three percent

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Speaker 2: of the overall German beer market, so it's kind of niche.

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Speaker 2: That being said, approximately two hundred and sixty million liters

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Speaker 2: of official cologne made Colch is brewed every year. That's

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Speaker 2: about ninety two point four million gallons, and that's coming

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Speaker 2: from only about a dozen breweries, and apparently a lot

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Speaker 2: of it is consumed fresh at local pubs.

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Speaker 1: I do, like a good coach. I feel like it's

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Speaker 1: a It's definitely something I get at a bar, less

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Speaker 1: than something I buy and bring home. Yeah.

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Speaker 2: Yeah, I if I see one on a menu at

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Speaker 2: a brewery, I'm almost guaranteed to eat. Either me or

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Speaker 2: my buddy Jed, who's the one who I'm usually breweries with,

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Speaker 2: is pretty much guaranteed to get just to see what

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Speaker 2: they're doing.

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Speaker 1: Yeah. Well, the history of the cult is actually it's

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Speaker 1: both longer and shorter than thought I was going to be.

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Speaker 2: Yes, yes, yeah, this one is fun and we are

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

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Speaker 2: back from a quick break forward from our sponsors, and

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Speaker 2: we're back.

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Speaker 1: Thank you sponsor, Yes, thank you, And again see our

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Speaker 1: many beer episodes. But in this particular case, while beer

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Speaker 1: does have a very long, a long history, and a

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Speaker 1: long history in Germany in particular that is important to

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Speaker 1: this conversation, the word cult doesn't appear in writing until

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Speaker 1: nineteen eighteen, pretty recent. Yeah right right, yes, and this

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Speaker 1: was at the Sennier Cennaire. Oh fun with German brewery

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Speaker 1: one of about forty breweries in Cologne before World War Two.

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Speaker 2: Yeah, I think that was the first time that someone

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Speaker 2: had ever labeled a beer as that thing.

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Speaker 1: Yes. Yes, and Cologne, often agreed upon as the birthplace

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Speaker 1: of culture, goes back to ancient Roman times. It was

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Speaker 1: allegedly established in the first century CE, though some argue

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Speaker 1: even earlier than that. Meanwhile, Dusseldorf, often seen as sort

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Speaker 1: of a nemesis in terms of the beer in the region,

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Speaker 1: was firmly established during the Industrial Revolution and became the

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Speaker 1: capital of the region that included Cologne. So we've got

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Speaker 1: these kind of competing forces here. Yes, and there is

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Speaker 1: a long history of brewing in this area, over one

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Speaker 1: thousand years worth. Records indicate that the people of Cologne

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Speaker 1: really valued old style brewing methods, to the point that

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Speaker 1: in sixteen oh three it was decided that they wouldn't

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Speaker 1: participate in the popular lagger style brewing methods of the time.

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Speaker 1: No thanks. They went as far as to pass a

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Speaker 1: law declaring brewers produce only top permentted beers, essentially ales.

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Speaker 1: The reason for that is not entirely clear, though some

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Speaker 1: speculate that it has to do with the lack of refrigeration.

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Speaker 2: Sure right, because okay, refrigeration technology wouldn't come along for

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Speaker 2: another couple centuries, so at the time, your local climate

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Speaker 2: was kind of what you had to work with. The

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Speaker 2: then newly popular lagger style beers are made with yeasts

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Speaker 2: that thrive at those cooler temperatures. It might have just

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Speaker 2: been too warm to really make laggers work there. Hence

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Speaker 2: they stick put ales the yeasts for which are happier

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Speaker 2: warmer temperatures. I might have also just been like a

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Speaker 2: tradition and local pride kind of thing. More on all

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Speaker 2: of this in a few minutes.

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Speaker 1: Yes, many attribute the invention of culture to these limitations

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Speaker 1: and laws the beers that came from them. But to

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Speaker 1: let us step back a bit, monks in the area

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Speaker 1: came together to brew the style of beer and to

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Speaker 1: protect it. As far back as thirteen ninety six, twenty

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Speaker 1: two breweries apparently came together to form a union to

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Speaker 1: protect themselves from things like taxes. The first mention of

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Speaker 1: hops in culture goes back to fourteen oh eight. Due

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Speaker 1: to this guild that had been formed and the rules

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Speaker 1: around it, there were sort of two different branches of

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Speaker 1: beer going on in the area. Barley groot beers and

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Speaker 1: wheat and barley beers called cute beer. Brewers who made

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Speaker 1: this type were allowed to brew, but not allowed in

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Speaker 1: the guild until the popularity allowed them admission in fourteen

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Speaker 1: seventy one. This meant that members of the guild grew

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Speaker 1: to about ninety and groot, which see that episode again,

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Speaker 1: oh yeah, was more and more phased out for hops

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Speaker 1: in this region.

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Speaker 2: Yeah, groot being a mixture of herbs and spices that

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Speaker 2: were added to beer before hops really came onto the scene,

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Speaker 2: which would have flavored the beer, but also more importantly

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Speaker 2: helped control some of the microbial activity that was going on,

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Speaker 2: not that they knew what that was at that point

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Speaker 2: in time, but yeah, speaking of okay, there were just

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Speaker 2: a whole bunch of beer laws being created in the

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Speaker 2: Bavarian region around that time, starting in the fourteen twenties

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Speaker 2: and sort of increasing in intensity through fifteen fifty three,

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Speaker 2: and they were really well meaning. Like the idea was

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Speaker 2: that beer is an important product that needs to be

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Speaker 2: regulated for both the safety of the people and also

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Speaker 2: the quality of this product. That is or I was

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Speaker 2: and is ely important to the region. And like, remember,

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Speaker 2: all of this was like a solid three hundred years

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Speaker 2: before Louis Pasteur and and you know, various breakthroughs about

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Speaker 2: what yeast and bacteria are and what they do in

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Speaker 2: beer and elsewhere. So okay. One of the specific laws

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Speaker 2: that was passed, the one from fifteen to fifty three,

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Speaker 2: straight up outlawed brewing beer from May through September. This

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Speaker 2: was based on the fact that during these warm months,

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Speaker 2: beer produced was way likely to have these like off,

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Speaker 2: funky sour flavors, so right, so it was trying. It

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Speaker 2: was like a quality control issue. The practical effect was

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Speaker 2: that you could not make top fermenting ales because those

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Speaker 2: yeasts go dormant below like forty five degrees fahrenheit or

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Speaker 2: or seven celsius. So in that climate winter brewing was

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Speaker 2: right out. You couldn't get the yeast to work. So

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Speaker 2: suddenly all beer in Bavaria was pretty much going to

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Speaker 2: be a lagger. So it was like a rebellion of

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Speaker 2: sorts to say, you know, nah, we're not doing that.

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Speaker 2: We are sticking with the top fermenting ales that we've

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Speaker 2: always made. Other areas did fight back with other laws,

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Speaker 2: like the use of wheat, which gave us heff of icon.

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Speaker 2: For example, and a fun fact, the no summer thing

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Speaker 2: led to the proliferation of matzen, which is brewed in

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Speaker 2: the spring before the cutoff and ready to drink by

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Speaker 2: the late summer early fall. It helped like fill the

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Speaker 2: gap in the lack of brewing work that was happening

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Speaker 2: for those months anyway. Meanwhile, starting in the sixteen hundreds,

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Speaker 2: new fuel technology allowed beers like cologne ales to become

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Speaker 2: paler in color and kind of crisper in taste. Prior

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Speaker 2: to this time wood or pete or charcoal where the

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Speaker 2: fuel sources use two roast malts, this gave beers a

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Speaker 2: dark color and these like deep smoky flavors. But in

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Speaker 2: the sixteen hundreds, folks working with coal had derived a

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Speaker 2: new fuel called coke, which burned hotter and faster than

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Speaker 2: anything that anyone had ever seen before. It drove industrial

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Speaker 2: development from products like iron to steel to glass, but

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Speaker 2: also made its way into brewing. Malt could be finished

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Speaker 2: without so much smoke, so it could be paler and

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Speaker 2: taste cleaner than malts roasted with wood or whatever, and

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Speaker 2: this resulted in this like sudden huge popularity of these

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Speaker 2: clean golden laggers and bright pale ales that let hops

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Speaker 2: shine through and in this specific kind of weirdo case,

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Speaker 2: the development of this non hoppy pale ale that kind

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Speaker 2: of defies both styles. Yes, skipping ahead a little bit,

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Speaker 2: the modern iteration of the Cologne Brews Association first registered

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Speaker 2: themselves and a number of rules about brewing in nineteen nineteen,

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Speaker 2: with seventeen member breweries at the time.

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Speaker 1: Right and when this beer cult has labeled such a

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Speaker 1: first debut in Germany, it had a lighter taste than

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Speaker 1: most preferred, and it took several decades until the nineteen

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Speaker 1: sixties before it truly garnered some popularity. On top of that,

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Speaker 1: as mentioned, World War Two did a number on the

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Speaker 1: beer buring industry of Cologne, including on coulsh By some accounts,

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Speaker 1: about ninety percent of the city was destroyed. Who yeah,

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Speaker 1: and it wasn't until the sixties they started to get

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Speaker 1: back on their feet. According to some sources, fifty million

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Speaker 1: liders were produced in Germany in nineteen sixty. Over the

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Speaker 1: next two decades that number rose to three hundred and

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Speaker 1: seventy million leaders so growth yeah, yeah yeah. In nineteen

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Speaker 1: eighty six, the twenty four members of the Cologne Brewers

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Speaker 1: Association determined that cult. To be cult must be brewed

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Speaker 1: in Cologne. This was particularly notable because the history of

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Speaker 1: cult is relatively recent and other older beers don't have

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Speaker 1: the same protections and regulations.

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Speaker 2: Yeah, this set of rules that they laid out are

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Speaker 2: called the Cult Convention. It's really like a renewal or

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Speaker 2: revamping of the original rules that were set out in

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Speaker 2: nineteen nineteen. They were further revised in nineteen sixty four.

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Speaker 2: But yeah, this nineteen eighty six, eighty five, eighty six

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Speaker 2: version kind of cemented them. Meanwhile, the Cologne Brewers Association

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Speaker 2: celebrated its six hundredth anniversary in nineteen ninety six. There's

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Speaker 2: a few extensions of there's some family tree branching involved,

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Speaker 2: but yeah, yeah, six hundred years of brewing in Cologne.

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Speaker 1: Yeah.

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Speaker 2: Then in nineteen ninety eight, those regulations around what makes

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Speaker 2: cult were extended to the rest of the European Union

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Speaker 2: that the beer now has a protected Geographical Indication or PGI,

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Speaker 2: similar to Champagne. Breweries outside of the EU do sometimes

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Speaker 2: call the beers cult, though it's considered like a little

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Speaker 2: bit more respectful to label them cult style. Yeah, and

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Speaker 2: also I wanted to put in that there are like most,

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Speaker 2: most of this refers to brewers within the greater Cologne

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Speaker 2: metro area, but a few breweries outside of that immediate

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Speaker 2: concept are allowed to use the moniker thanks to just tradition,

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Speaker 2: Like they've just been doing it for long enough that

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Speaker 2: the Brewers Association is like, well, okay, you're good.

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Speaker 1: Yeah, yes, got it. Well as always, listeners, please let

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Speaker 1: us know, oh yes, this is a very It would

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Speaker 1: be useful to hear from people who live in this

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Speaker 1: area have experienced these things for this, Yeah, yeah, I would.

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Speaker 2: And if you, if you do have a local brewery

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Speaker 2: who's doing a good job of one, let us know.

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Speaker 1: Yeah. Yeah, well, I think that's what we have to

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Speaker 1: say about this for now, though.

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Speaker 2: It is it is. We do already have some listening

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Speaker 2: mail for you, though, and we are going to get

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Speaker 2: into that as soon as we get back from one

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Speaker 2: more quick break for a word from our sponsors.

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Speaker 1: They we're back, thank you, sponsor, Yes, thank you, And

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Speaker 1: I are back with listeners yes October Fest. Ah okay

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Speaker 1: yeah sure, okay. So I want to shout out two things. One,

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Speaker 1: Lauren and I if you listen to our episode we

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Speaker 1: did in Vegas. We got to do that in person

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Speaker 1: live for.

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Speaker 2: The first time in a very long time.

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Speaker 1: Very long time, and I think it went pretty well.

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Speaker 1: I think it did, but it was a different experience. Also,

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Speaker 1: like I feel like we explained it, You've explained it

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Speaker 1: very well in the episode. But people could listen in

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Speaker 1: at any point to this. There were heads outside of

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Speaker 1: our booths where people could just like put them on

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Speaker 1: and take them off anytime.

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Speaker 2: Yeah. Yeah, and outside of our of our visual perbia

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Speaker 2: like like we couldn't tell when this was occurring.

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Speaker 1: No, so I like to think someone just picked them

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Speaker 1: up right at that moment, So what is this? But

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Speaker 1: also Lauren was very kind and uh filled in and

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Speaker 1: guested on stuff we never told you. Oh yeah, we

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Speaker 1: talked about the X Files.

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Speaker 2: Yeah we did. Yes, we heck and did. What a

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Speaker 2: what a bizarre and wonderful experience that was? Yes, yeah, yeah.

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Speaker 2: So if y'all appreciate the nerd stuff, then feel free

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Speaker 2: to go over to stuff mom that we told you

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Speaker 2: and listen to that episode.

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Speaker 1: It is.

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Speaker 2: It is wonderful as.

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Speaker 1: It is, absolutely because that was the first one we did,

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Speaker 1: and I feel like for me in particular, I was

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Speaker 1: trying to adjust really hard to the fact that they

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Speaker 1: were just people.

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Speaker 2: And yep, yeah, yeah, but I feel I was We

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Speaker 2: did we did, Okay, Yeah, absolutely I did the thing.

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Speaker 2: I happened to be wearing a top that had little

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Speaker 2: little thumb hoole keyholes, you know. Yeah, And and I

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Speaker 2: just like as a measure of extra protection, I just

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00:24:31,640 --> 00:24:33,600
Speaker 2: like pulled them up over. I hadn't been wearing the

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Speaker 2: sleeves like that the rest of the day, but I

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Speaker 2: like pulled them up over my hands so that I

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Speaker 2: don't know, like, yes, please shield me from all of

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Speaker 2: the sensory stimulation.

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Speaker 1: It was quite a bit. It was quite a bit.

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Speaker 1: But we had a good time. We did.

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Speaker 2: We did, We did, and and I and I will

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Speaker 2: say that this is like I am no longer being

399
00:24:54,119 --> 00:24:58,600
Speaker 2: paid by Bows to say this, but but those headphones

400
00:24:58,640 --> 00:25:00,960
Speaker 2: that they gave us to wear, which was part of

401
00:25:00,960 --> 00:25:02,920
Speaker 2: the whole sponsorship deal, like the reason we were there,

402
00:25:03,080 --> 00:25:06,040
Speaker 2: were very comfortable. I was in that recording booth for

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Speaker 2: a solid two to three hours and like they were

404
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Speaker 2: company the whole time.

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Speaker 1: Yeah, because Lauren did brain stuff. I went I went

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Speaker 1: off and watched thirty seconds from marrowsby mess Out. I

407
00:25:16,720 --> 00:25:21,639
Speaker 1: was waiting for her to get done. But uh, you

408
00:25:21,760 --> 00:25:24,320
Speaker 1: were still in there. Oh yeah, yeah.

409
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Speaker 2: Just talking about why school buses are yellow and stuff

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Speaker 2: like that.

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Speaker 1: Yeah, what a weird What a weird day it was.

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Speaker 1: It's very interesting. But anyway, no one else I'd rather

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Speaker 1: do it. Oh exactly too, thank you. So we do

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Speaker 1: have two messages for you. First, Hallie wrote, I hope

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Speaker 1: it's Hallie, it might be Hayley. Correct me if I'm wrong, Yeah,

416
00:25:51,400 --> 00:25:54,720
Speaker 1: wrote Savor is my favorite podcast. I've been listening for

417
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Speaker 1: a couple of years now and never get tired of

418
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Speaker 1: pestering people with weird food facts. One of my favorite

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Speaker 1: parts of the show is laurence poetic descriptions of each food.

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Speaker 1: I've been having not a great day or a month,

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Speaker 1: but just pulled a giant mango out of the fridge.

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Speaker 1: My parents brought it for me from a Washington farmer's market.

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Speaker 1: This thing is the size of my head. I find

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Speaker 1: that sometimes the overly large produce doesn't have as much

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Speaker 1: flavor as the regular sized ones, but this was one

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Speaker 1: of the best mangoes I've ever had. As I was

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Speaker 1: scooping up ice cold spoonfuls and shoving them into my mouth,

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Speaker 1: I found myself trying to describe the mango, like Laura would,

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Speaker 1: I settled on it like a tropical beach lovingly made

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Speaker 1: me a panna cotta. Oh somewhere between the delicious mango

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Speaker 1: and the thought of a warm beach, my dreary day

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Speaker 1: got a little brighter. Your voices have been a constant

433
00:26:57,040 --> 00:26:59,479
Speaker 1: comfort and helped me through lots of tep times, and

434
00:26:59,560 --> 00:27:02,280
Speaker 1: every day I find myself refreshing the feed to see

435
00:27:02,320 --> 00:27:05,159
Speaker 1: what I get to learn about next. Thank you so

436
00:27:05,280 --> 00:27:06,960
Speaker 1: much for what you do, and I hope lots of

437
00:27:07,000 --> 00:27:12,800
Speaker 1: market things are coming your way. Oh that's an excellent description.

438
00:27:13,000 --> 00:27:16,280
Speaker 2: I mean, yeah, that is That is a really that

439
00:27:16,359 --> 00:27:20,159
Speaker 2: is that is evocative and absolutely appropriate to the experience

440
00:27:20,160 --> 00:27:21,320
Speaker 2: of eating a really good mango.

441
00:27:21,960 --> 00:27:24,760
Speaker 1: It paints a picture like that's the thing is when

442
00:27:24,760 --> 00:27:28,520
Speaker 1: it can transport you because because now I'm like on

443
00:27:28,720 --> 00:27:32,040
Speaker 1: the beach, but it's a because a panicotta to me

444
00:27:32,160 --> 00:27:36,400
Speaker 1: is like the texture and the flavor is like subtle

445
00:27:36,640 --> 00:27:41,880
Speaker 1: but lovely. Oh see, you've done an excellent job. You've

446
00:27:41,880 --> 00:27:42,880
Speaker 1: done an excellent job.

447
00:27:47,000 --> 00:27:51,200
Speaker 2: Ah and hoof I we all we all understand having

448
00:27:51,359 --> 00:27:56,320
Speaker 2: not great days and or months here, so we we hope,

449
00:27:56,320 --> 00:28:00,399
Speaker 2: we hope things are are getting better, get better, in

450
00:28:00,440 --> 00:28:03,360
Speaker 2: the future. They tend to do that, but rough ones

451
00:28:03,359 --> 00:28:05,880
Speaker 2: are rough. So I'm glad that we could. We could

452
00:28:05,880 --> 00:28:07,000
Speaker 2: bring you, bring you a little bit.

453
00:28:07,000 --> 00:28:11,399
Speaker 1: Of joy uplifts. Yeah. Yeah. Also weird food facts to

454
00:28:11,520 --> 00:28:13,560
Speaker 1: pester other people with. We're good at that part.

455
00:28:14,400 --> 00:28:15,240
Speaker 2: Absolutely.

456
00:28:16,040 --> 00:28:17,800
Speaker 1: It was funny. And when we were in Vegas, we

457
00:28:17,880 --> 00:28:20,840
Speaker 1: had a guest producer, Tyler, who's a friend of ours,

458
00:28:21,680 --> 00:28:25,880
Speaker 1: works with you on brain stuff, and we told him

459
00:28:25,880 --> 00:28:29,320
Speaker 1: what we were talking about, which was the Lahontan cuttroat trout,

460
00:28:30,400 --> 00:28:32,480
Speaker 1: and it was just so funny because we were like

461
00:28:32,520 --> 00:28:36,280
Speaker 1: in Vegas at this big music festival and we're talking

462
00:28:36,280 --> 00:28:40,480
Speaker 1: about like conservation and sustainability and sad stuff. And afterwards

463
00:28:40,560 --> 00:28:42,000
Speaker 1: he was like, well, now I'm going to be thinking

464
00:28:42,080 --> 00:28:48,240
Speaker 1: about freshwater fish. Yeah.

465
00:28:49,280 --> 00:28:52,959
Speaker 2: Yeah, yeah, just totally normal stuff.

466
00:28:53,040 --> 00:29:01,720
Speaker 1: Yeah. So we're good for that part. Yeah.

467
00:29:01,800 --> 00:29:04,160
Speaker 2: I keep thinking of the fact that that those trout

468
00:29:04,240 --> 00:29:07,040
Speaker 2: have teeth on the back of their tongue. That's uh huh,

469
00:29:07,080 --> 00:29:09,480
Speaker 2: so just fine, that's just fine.

470
00:29:09,480 --> 00:29:10,080
Speaker 1: I'm fine with that.

471
00:29:10,320 --> 00:29:14,600
Speaker 2: Yeah. Nature is fine. So doing great stuff over here. Nature.

472
00:29:14,800 --> 00:29:19,400
Speaker 1: Yes, that's a great random food fact and also a

473
00:29:19,440 --> 00:29:22,760
Speaker 1: fun terrifying fact. As we move in to October.

474
00:29:23,400 --> 00:29:29,640
Speaker 2: Yes, yes, huh okay, all right, we probably have some

475
00:29:29,680 --> 00:29:33,560
Speaker 2: weird spooky season stuff on the way for y'all. Anyway.

476
00:29:33,840 --> 00:29:37,040
Speaker 2: In the meanwhile, Eric wrote, I like the idea of

477
00:29:37,080 --> 00:29:40,440
Speaker 2: blanket Ford Studios. We should all have blanket fort studios.

478
00:29:41,440 --> 00:29:44,720
Speaker 2: Has a clock been started on gray cat locking, Lauren out?

479
00:29:47,000 --> 00:29:50,880
Speaker 2: I guess it is now. I just made a COCCIOI

480
00:29:50,920 --> 00:29:53,680
Speaker 2: pepe the other night with a ton of fresh cracked pepper.

481
00:29:54,560 --> 00:29:57,120
Speaker 2: Also did something I learned about where I lightly toasted

482
00:29:57,120 --> 00:30:01,000
Speaker 2: the peppercorns before grinding and it really picks up. Definitely

483
00:30:01,000 --> 00:30:05,520
Speaker 2: something to try. And Dijon mustard my first choice, especially

484
00:30:05,520 --> 00:30:08,640
Speaker 2: whole grain, nice bite, nice crunch, just an all around

485
00:30:08,680 --> 00:30:11,680
Speaker 2: great addition to things. If you make your own barbecue

486
00:30:11,680 --> 00:30:14,520
Speaker 2: with a dry rub, try stone ground Dijon on the

487
00:30:14,560 --> 00:30:17,400
Speaker 2: meat before applying the rub instead of the standard yellow

488
00:30:17,520 --> 00:30:20,200
Speaker 2: and it will go up nicely. I've made the honey

489
00:30:20,240 --> 00:30:23,400
Speaker 2: dijon chicken from the site and linked it as well,

490
00:30:23,480 --> 00:30:25,360
Speaker 2: and it is one way to have it.

491
00:30:26,760 --> 00:30:29,640
Speaker 1: I grasped at my chest is a second.

492
00:30:30,560 --> 00:30:37,560
Speaker 2: Oh yes, yeah, yeah, yeah, that oh right, stone ground

493
00:30:37,680 --> 00:30:45,600
Speaker 2: dijon dry rub on a barbecue. My gosh, yeah, yeah.

494
00:30:45,400 --> 00:30:48,480
Speaker 1: So good. I love the I love the I like

495
00:30:48,520 --> 00:30:50,560
Speaker 1: all djon mustard if I'm honest, But I really like

496
00:30:50,600 --> 00:30:54,560
Speaker 1: a good course, like the grains and you bite into them.

497
00:30:54,720 --> 00:30:55,880
Speaker 2: Yeah, they're like little boba.

498
00:30:56,080 --> 00:30:59,320
Speaker 1: Yeah, yes, I love that. So I can see that

499
00:30:59,360 --> 00:31:03,080
Speaker 1: working really well. Definitely. Well, why don't you let us know, Lauren,

500
00:31:03,120 --> 00:31:05,760
Speaker 1: how is the cat? How's great cat adjusting?

501
00:31:06,640 --> 00:31:07,440
Speaker 2: Great? Cat's doing?

502
00:31:07,440 --> 00:31:07,920
Speaker 1: Okay?

503
00:31:08,040 --> 00:31:11,920
Speaker 2: He he actually has not been He was raised an

504
00:31:11,920 --> 00:31:15,800
Speaker 2: indoor outdoor cat, and so we've moved around a lot

505
00:31:15,880 --> 00:31:20,520
Speaker 2: the past year to year three as housing situations have

506
00:31:20,600 --> 00:31:25,160
Speaker 2: been wonky. But yeah, he's kind of This is the

507
00:31:25,160 --> 00:31:27,480
Speaker 2: first house that we've been in that he hasn't within

508
00:31:27,840 --> 00:31:30,520
Speaker 2: like a week or so, started like begging to go

509
00:31:30,640 --> 00:31:35,400
Speaker 2: out all the time. So I'm like, either that shoe

510
00:31:35,440 --> 00:31:41,200
Speaker 2: is gonna drop and then he's going to lock me out,

511
00:31:41,680 --> 00:31:43,840
Speaker 2: or or maybe he's an indoor cat now and that

512
00:31:43,880 --> 00:31:46,760
Speaker 2: would be that would make me very happy personally. It's

513
00:31:46,800 --> 00:31:49,040
Speaker 2: just a lot safer for both him and the local

514
00:31:49,040 --> 00:31:52,800
Speaker 2: wildlife if he stays indoors. So because he is a

515
00:31:52,800 --> 00:31:59,040
Speaker 2: fuzzy little murderer, oh my goodness. Yeah, yeah, but yeah, no,

516
00:31:59,120 --> 00:32:01,560
Speaker 2: he's he's doing. He's went really well. He was very

517
00:32:01,600 --> 00:32:04,520
Speaker 2: mad that I went to Vegas for forty eight hours.

518
00:32:05,320 --> 00:32:13,400
Speaker 2: Too long, too long, unacceptable. But his blanket Ford studio

519
00:32:13,480 --> 00:32:20,760
Speaker 2: is gonna do without you collapse probably literally.

520
00:32:20,880 --> 00:32:29,760
Speaker 1: Heck yeah, honestly, we have very haphazard studios.

521
00:32:30,000 --> 00:32:35,400
Speaker 2: Yeah, question, yeah, yeah, yeah, I definitely. Hm, it's gonna

522
00:32:35,440 --> 00:32:37,760
Speaker 2: be great when I get these things permanently attached to

523
00:32:37,800 --> 00:32:38,280
Speaker 2: my walls.

524
00:32:38,440 --> 00:32:41,560
Speaker 1: That's gonna be great. Oh, I mean, I can't wait

525
00:32:41,600 --> 00:32:47,000
Speaker 1: to see it. I will be me either. Heck, I'll

526
00:32:47,040 --> 00:32:50,960
Speaker 1: bring foods, yeah, yeah, watch a lot of stuff. We

527
00:32:51,000 --> 00:32:52,840
Speaker 1: have a we have a build up, We have a

528
00:32:52,880 --> 00:32:53,440
Speaker 1: long list.

529
00:32:53,560 --> 00:32:56,760
Speaker 2: Yeah, it's gonna have to be Yeah, you're you're gonna

530
00:32:56,800 --> 00:32:58,640
Speaker 2: You're probably gonna have to leave him come back at

531
00:32:58,640 --> 00:32:59,080
Speaker 2: some point.

532
00:33:00,040 --> 00:33:04,560
Speaker 1: Okay, Wow, life day is coming up, is all I'm saying. Okay, okay, yeah,

533
00:33:04,600 --> 00:33:12,680
Speaker 1: yeah absolutely, Verse seventeenth. Everybody, Well, we have a lot

534
00:33:12,720 --> 00:33:16,600
Speaker 1: to look forward to, as we do say always yes,

535
00:33:16,680 --> 00:33:18,920
Speaker 1: and we always look forward to hearing from you listeners.

536
00:33:19,000 --> 00:33:22,840
Speaker 1: Thanks to these listeners who wrote in, You can write in,

537
00:33:22,920 --> 00:33:25,960
Speaker 1: You can email us a hello at savorpod dot com.

538
00:33:26,280 --> 00:33:28,280
Speaker 1: We are also on social media. You can find us

539
00:33:28,280 --> 00:33:31,040
Speaker 1: on Twitter, Facebook, and Instagram at saver pod.

540
00:33:31,080 --> 00:33:33,120
Speaker 2: And we do hope to hear from you. Savor is

541
00:33:33,160 --> 00:33:35,960
Speaker 2: production of iHeartRadio. For more podcasts from my heart Radio,

542
00:33:36,120 --> 00:33:39,400
Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

543
00:33:39,440 --> 00:33:41,920
Speaker 2: you listen to your favorite shows. Thanks as always to

544
00:33:41,920 --> 00:33:44,960
Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

545
00:33:45,000 --> 00:33:46,680
Speaker 2: you for listening, and we hope that lots more good

546
00:33:46,720 --> 00:33:56,680
Speaker 2: things are coming your way