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Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm

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Speaker 1: Annie Reese and I'm more in Vogelbaum and today we

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Speaker 1: have an episode for you about half of Vison. Yes,

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Speaker 1: very excited about this. I got some cravings, got some cravings.

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Speaker 1: Oh absolutely, Oh my gosh. Right, as always with these,

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Speaker 1: A drink responsibly. Um and yeah, just I have many

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Speaker 1: fond memories of a half of Eisen. I feel like

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Speaker 1: it was one of those beers I found early on

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Speaker 1: that I felt was a quote safe beer to order

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Speaker 1: before I really knew I liked so much. UM. So

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Speaker 1: I have a lot of good experience I had. I

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Speaker 1: spent a good amount of time in Belgium and Germany,

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Speaker 1: and I tried so many alps and they were so delicious.

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Speaker 1: Oh that's amazing. I've never I've never been um, but

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Speaker 1: for sure it was a style that it that, Yeah,

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Speaker 1: I was very fond of right when I kind of

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Speaker 1: first started getting into beer, beyond like Jiggling, which I

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Speaker 1: think was the first the first beer that I sort

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Speaker 1: of found a tolerable um and uh and yeah, yeah

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Speaker 1: it was. It's it's just it's just nice. It's nice.

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Speaker 1: It is nice. And even though I felt early on,

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Speaker 1: I felt comfortable getting it, like I was genuinely aware

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Speaker 1: what it would be. There's a lot of flavor notes

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Speaker 1: that can happen in a half of ion. Oh absolutely,

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Speaker 1: like like any other style. Um, the exact brewing process

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Speaker 1: is going to greatly influence what you wind up within

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Speaker 1: a glass. And and it's I mean we're gonna get

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Speaker 1: all all all up into that in a second here.

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Speaker 1: But but yeah, no, I I oh, I love it.

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Speaker 1: I love I love seeing what breweries do and how

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Speaker 1: they write really tweak stuff just just just the way

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Speaker 1: that they want it. So cool, Yes, it is. It

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Speaker 1: is very cool, you know, listeners, that's one of our

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Speaker 1: very favorite things to talk about. Uh. And speaking of

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Speaker 1: you can check out all of our beer episodes, um,

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Speaker 1: there have been very many there an and also beer

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Speaker 1: video that we did with local brewery Orpheus, which by

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Speaker 1: the way, I happened to randomly find some of these

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Speaker 1: videos the other day and they are so cute and weird.

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Speaker 1: I recommend them. We were doing things, we were trying

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Speaker 1: some things, and I was like, I love this, very

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Speaker 1: very experimental. Yes, it was quite man, send me send

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Speaker 1: me those lengths. I'll try to post them on Twitter

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Speaker 1: or something, so then all y'all can enjoy. Yes, they

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Speaker 1: are very very fun. I thought, Yeah, what a what

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Speaker 1: a strange job? Okay, yeah, yeah, so right, so you

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Speaker 1: can check out all of that. But but does this

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Speaker 1: perhaps bring us to our question? It does? Indeed, half

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Speaker 1: a vison what okay, well, is a type of vice

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Speaker 1: beer that is beer made from wheat. More on that

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Speaker 1: in a sec. Half a vison specifically is hazy and

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Speaker 1: pale yellow to gold in color, with lots of bubbles

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Speaker 1: that give it a sort of like full soft feeling

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Speaker 1: as you drink it. The flavor is bready and a

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Speaker 1: little fruity, too, spiced with these smooth notes of banana

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Speaker 1: and maybe bubblegum or or vanilla with a little clove

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Speaker 1: or maybe black pepper. It's like, um, it's like if

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Speaker 1: perfectly light and fluffy banana pancakes were a beer. Uh

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Speaker 1: no syrup on those pancakes, that would be that would

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Speaker 1: be too much. Um. It's it's like subtle banana bread pancakes,

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Speaker 1: but not sweet in bear form. Yes, I think that

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Speaker 1: is an excellent description, because you know, I struggled to

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Speaker 1: describe foods, but I've often the banana note. I can

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Speaker 1: detect and a lot of heavisin And I've said it

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Speaker 1: reminds me of like a less sweet banana bread. So

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Speaker 1: we are on the same page. Yeah, yeah, Uh. The

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Speaker 1: name half of visin literally means yeast wheat and that's

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Speaker 1: most of what we are dealing with here. Okay, very

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Speaker 1: brief beer basics. Yes, to get a beer, what you

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Speaker 1: do is a slightly germinate and then roast or otherwise

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Speaker 1: dry some grains. That's your malt. Then you boil your

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Speaker 1: malt with water, and that's your word. Thank you again

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Speaker 1: Sheldon for that pronunciation. Note worked like work work word um.

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Speaker 1: And then uh, then add yeast in some way to

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Speaker 1: your work to get it to ferment. The yeasts eat

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Speaker 1: some of these sugars that you've released from the grains

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Speaker 1: through that germination and that boiling, and they excrete alcohol,

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Speaker 1: carbon dioxide. That's the beer's bubbles and flavor. So yeast food. Yeah,

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Speaker 1: and this is a pretty broad, simple template. And like

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Speaker 1: all the different ways that you can tweak that recipe

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Speaker 1: with different grains, different roasting processes, different yeasts or other

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Speaker 1: friendly microbes, different finishing processes, um, and adding different other

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Speaker 1: stuff at various stages of stuff like hops or fruit

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Speaker 1: or flavorings what will give you all of the wildly

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Speaker 1: different styles of beer that are out there. But okay,

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Speaker 1: back to vice beer. Um. Vice beer literally translates from

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Speaker 1: the German to white beer is a category of beers

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Speaker 1: made with a significant portion of wheat in the grain mix.

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Speaker 1: Anomology side note, the words wheat and white shares and

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Speaker 1: etymology like the proto Germanic root of wheat meant literally

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Speaker 1: that which is white. So there you go. That's why

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Speaker 1: it's uh not wheat beer but white beer. Yeah anyway cool?

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Speaker 1: Uh so yes uh. Vice beer is a category that

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Speaker 1: covers a lot of ground varieties include some stuff that

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Speaker 1: we've talked about before, like some wild fermented sour beers

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Speaker 1: like lamb Bi and Goza and Berlin advice um and

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Speaker 1: also Belgian wheat beer like hoe garden. When you're making

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Speaker 1: half of isson though, okay, traditionally at least half of

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Speaker 1: your grain is going to be wheat, usually more like

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Speaker 1: six and since you're looking for a a yellowish and

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Speaker 1: and relatively pale color in your finished beer, you're gonna

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Speaker 1: roast that wheat and any other grains that you're adding

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Speaker 1: barley being the most common, very gently um like, you

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Speaker 1: don't want them to darken up, so like a nice

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Speaker 1: clean pilsner malt is typical. Half of vison isn't supposed

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Speaker 1: to be particularly better, so you're also being gentle with

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Speaker 1: your addition of hops. You just want to just balance

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Speaker 1: the sweetness of the grains. Where you're getting most of

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Speaker 1: your flavor, though, is from your yeast and how you

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Speaker 1: treat your yeast. There are yeast strains that are traditional

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Speaker 1: to half of isison and other wheat beers because they

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Speaker 1: are known to produce these banana and clove flavor molecules,

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Speaker 1: especially when you give them wheat um and higher temperatures

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Speaker 1: than usual to live in. And another fun side note here,

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Speaker 1: not about etymology this time, Okay. The the yeast species

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Speaker 1: usually employed in beer making is Sacra mices sarah bzier,

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Speaker 1: and some strains of it can indeed produce these banana

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Speaker 1: and clove flavors. But there's another species of yeast used

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Speaker 1: in fermentation um pretty often in the wine industry, or

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Speaker 1: sometimes in the wine industry called to rule a spora

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Speaker 1: del brew ECKII. We're gonna go with that, yes, At

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Speaker 1: any rate, this the other type of yeast is also

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Speaker 1: super good at making those particular flavor molecules, and apparently

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Speaker 1: it's not always specified which you're getting when you buy

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Speaker 1: wheat beer yeast question mark question mark m hm Um.

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Speaker 1: I saw I saw a lot of like very specific,

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Speaker 1: like yes, this is as Sarah Busier. Um, but I

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Speaker 1: also saw some that were just like, I don't know. Yeah.

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Speaker 1: At any rate, Um, the whichever type of yeast you've

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Speaker 1: got in there, you're also partially depending on that yeast

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Speaker 1: to create the hazy appearance and the carbonation level of

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Speaker 1: the beer to make a really clear beer, something that

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Speaker 1: you could just see straight through. Um, you're filtering the

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Speaker 1: yeast out after they've finished working. So you are not

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Speaker 1: doing that here, because right you want it. You wanted

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Speaker 1: to to look look like a like a like a

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Speaker 1: glass of unfiltered orange juice. Yeah. Um. And for the bubbles,

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Speaker 1: you're probably also adding a little bit more sugar and

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Speaker 1: yeast to the beer when you bottle it, the same

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Speaker 1: way that you would with a sparkling wine. Um, to

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Speaker 1: give it a real good crisp pop of carbonation. Yeah,

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Speaker 1: this is a type of beer that's meant to be enjoyed.

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Speaker 1: Fresh within like six months or so of packaging and

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Speaker 1: uh serving wise. Sometimes, especially in America, helf of vis

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Speaker 1: and and other vice beer are served with a slice

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Speaker 1: of lemon or orange to set off the fruity flavors

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Speaker 1: of the beer and add you know, like like cute

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Speaker 1: little visual interest. Everyone likes visual interest. I think partially

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Speaker 1: because of this, it's sometimes considered a girly beer here

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Speaker 1: in the States. Um, I've read that. Meanwhile, it's got

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Speaker 1: like like Grandmama connotations in South Germany, UM, which is

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Speaker 1: where the style as we know it today is from.

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Speaker 1: I right in, let me know, yes, please, Yeah, they

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Speaker 1: are not served with lemon or orange in Germany, but

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Speaker 1: these types of beer are also sometimes mixed with um

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Speaker 1: with I think sparkling lemonade to create like a low

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Speaker 1: alcohol sort of beer cocktail called a rattler super tasty

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Speaker 1: so nice, yes, oh yes, indeed, Well what about the

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Speaker 1: nutrition drink responsibly? Yeah, I will say that this category

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Speaker 1: tends to be like low to mid in terms of

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Speaker 1: alcohol content, about four to seven alcohol bi volume. That's

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Speaker 1: seven is is rare, Like you're usually looking like right

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Speaker 1: around like like four four and a half to five

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Speaker 1: and a half. So yeah, not not very heavy, not

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Speaker 1: very sugary. Any sweetness that you're tasting in that beer

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Speaker 1: isn't really because it's a sweet sugary beer, but rather

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Speaker 1: because it's so not better um that the sweetness of

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Speaker 1: the of the grains comes forward. Mm hmmm. Uh. Well,

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Speaker 1: we do have some numbers for you. We have like

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Speaker 1: literally one number okay, um. Beer advocate dot com uh

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Speaker 1: lists two thousand, two hundred and twenty six examples of

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Speaker 1: the half of Vison style and its records. Okay, um,

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Speaker 1: And I will say if you're if you're interested in

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Speaker 1: trying one, um uh, if you're in the United States anyway, uh,

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Speaker 1: the highest rated that I saw in a bunch of places, um,

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Speaker 1: not just on Beer Advocate, but but all around the internet.

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Speaker 1: Um are interestingly to me, um, one very old one

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Speaker 1: and one very new one. So that that old one

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Speaker 1: being um V hence to Fawner half of ice Beer,

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Speaker 1: hence to faun being a very long running brewery in Bavaria.

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Speaker 1: And then uh live Oak half of Vison from Austin, Texas.

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Speaker 1: Oh yeah, that is a fun dichotomy. Yeah, okay, okay, Uh,

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Speaker 1: well that brings us to the history and we've got

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Speaker 1: quite a bit of it. Oh goodness. We always do

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Speaker 1: with these, with these beer episodes. But we are going

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Speaker 1: to get into that as soon as we get back

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Speaker 1: from a quick break for a word from our sponsor,

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

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Speaker 1: beer is old, I said, that's several several times. You

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Speaker 1: always like to throw in the fact, Lauren, we we

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Speaker 1: had beer before we had wheels. Yeah, we we created

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Speaker 1: alcohol before we created wheels. Not not like Annie, And

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Speaker 1: I like, right, you don't know, yeah, yeah, of course.

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Speaker 1: Now I again, I cannot say whether or not I

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Speaker 1: am an eternal vampire. So I will be impressed if

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Speaker 1: you'd lived that long as a vampire, or I honestly

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Speaker 1: just impressed with you, that's all. And beer is often

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Speaker 1: tied to our history with wheat and perhaps trying to

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Speaker 1: make bread like things. UM. So the oldest instance of

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Speaker 1: wheat brewing may have taken place ten thousand years ago,

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Speaker 1: and probably even further back than that. Um. People like

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Speaker 1: to argue a lot about beer. I bet that surprises

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Speaker 1: no one. UM. And some argue that because of this

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Speaker 1: wheat style, beer is one of the oldest styles of

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Speaker 1: beer in existence, and this was likely due to farmers

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Speaker 1: gathering grains and letting them ferment. It was kind of

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Speaker 1: this accidental thing that just happened because we're around before

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Speaker 1: we had even really domesticated those grains exactly, not us

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Speaker 1: the mysteries of histories, that's what some historians think. Uh.

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Speaker 1: Europe's history of the fermentation of wheat dates back to

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Speaker 1: at least eight hundred BC, eatsicly to Bavaria um and

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Speaker 1: from this it didn't take long for wheat based brewing

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Speaker 1: to take hold in Europe, though there were major ebbs

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Speaker 1: and flows of this whole thing. Um. Some say that

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Speaker 1: similar styles may have been brewed at the the hinged

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Speaker 1: to fun and or v hinged to fun. And I

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Speaker 1: told Lauren what to say, so if she got it wrong,

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Speaker 1: it's my fault. But this is just what I've always

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Speaker 1: heard brewery and tin forty c um undreds was when

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Speaker 1: it really started showing up in the historical record these

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Speaker 1: types of beers, especially in Germany where wheat grain was

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Speaker 1: fairly abundant. Um And as we've discussed in previous beer episodes,

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Speaker 1: there was a lot of taxation going on around beer

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Speaker 1: in Europe um and the same is true for help

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Speaker 1: of visance that's like a whole every time I have

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Speaker 1: to read these like tax documents about beer, in my

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Speaker 1: brain is just like no, can't, we can't do. It

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Speaker 1: is too much. It is simply too much, and I

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Speaker 1: think that it was designed specifically that way on purpose.

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Speaker 1: I I agree with you, I do. UM. According to

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Speaker 1: a few sources, the ruling clan of Dagenburger the Daigenberger

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Speaker 1: region of Bavaria where the first to commercially brew wheat

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Speaker 1: beers in that area, and they monopolize the business by

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Speaker 1: requiring a royal license for anyone else who wanted to

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Speaker 1: brew it, which I understand that they really didn't give

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Speaker 1: out so again making things complicated for people. UM. When

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Speaker 1: their line died out in the sixteen hundreds, that license

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Speaker 1: passed to Duke Maximilian the First, who sought to extend

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Speaker 1: the license to all lands in Bavaria UM and through

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Speaker 1: this the first vice brewery and Munich opened soon after

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Speaker 1: he took control. However, this is one of a handful

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Speaker 1: that we're operating in Europe over the next two hundred years,

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Speaker 1: and from what I understand, at least in the historical record,

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Speaker 1: was like the one of one for all the time. Yeah, yeah,

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Speaker 1: there weren't many. There weren't many. Um. But okay, let

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Speaker 1: us step back a bit to a huge beer event

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Speaker 1: we've discussed in a lot of our beer episodes because

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Speaker 1: frequently we're like, well, this style almost died out, and

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Speaker 1: this is one of the reasons. Yep uh, and the

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Speaker 1: reason being the fifteen sixteen German Purity law right height

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Speaker 1: skabat ryan he sat. Let's hope I didn't butcher that completely. Um.

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Speaker 1: Basically this prohibited the brewing of beers that used non

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Speaker 1: barley grains and additives, including wheat beers, in part for

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Speaker 1: safety and in part simply for control. UM. Bavaria adopted

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Speaker 1: this this law too, but a lot of brewers weren't

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Speaker 1: too happy about it because oftentimes the resulting beers were

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Speaker 1: low quality. UM. So some started to defy the law

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Speaker 1: doing their own thing, including brewing wheat beers. They had

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Speaker 1: something going in their favor to wheat beers were popular

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Speaker 1: amongst royalty. Uh, it's always good. So in the fifteen twenties,

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Speaker 1: a single brewery in Bavaria was allowed to brew to

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Speaker 1: brew this kind of wheat beer at first, um, but

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Speaker 1: the number did grow grow more than one. Yes, yes, However,

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Speaker 1: that period was followed by a declining and popularity of

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Speaker 1: these styles of beers, as dark loggers became the beer

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Speaker 1: of choice, and that declining popularity hit those handfuls of

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Speaker 1: breweries hard that we're making this wheat style beer. Um.

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Speaker 1: Many of them ended up closing during the seventeen hundreds.

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Speaker 1: That Munich bury that we mentioned it remained open and

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Speaker 1: continued to offer wheat beers, but at a much lower output,

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Speaker 1: and eventually it resorted to contracting out the brewing of it,

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Speaker 1: so they weren't even doing it anymore. Um. By eighteen twelve,

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Speaker 1: the number of breweries producing this style may have been

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Speaker 1: as little as two wo Yeah, I almost died out indeed. Um.

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Speaker 1: Because of this, the royalty that owned the license of

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Speaker 1: brewing Heap of Viisens, gave it up in seventeen eight

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Speaker 1: making this brewing style public. Several breweries began experimenting with

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Speaker 1: the style on smaller scales, offering it alongside more popular

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Speaker 1: options in Europe like loggers Loggers. At the time. However,

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Speaker 1: a brewer named George Schneider often gets the credit for

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Speaker 1: reinvigorating this style after he purchased a brewery in Munich

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Speaker 1: and really started pumping out these wheat style beers, allegedly

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Speaker 1: tripling the brewery's output. Um. So he was really into it. Yeah,

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Speaker 1: m h. When European colonists round to North America, the

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Speaker 1: heav of Vison style of beer came with them. However,

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Speaker 1: most say that the nineteen eighties, so that's a huge jump,

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Speaker 1: um is when American brewers really started testing the style

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Speaker 1: out um, which we've talked about in a lot of

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Speaker 1: our beer episodes as sort of this like craft revival

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Speaker 1: after Prohibition and those like really sugary cocktails of the eighties.

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Speaker 1: M h. Um. In n six, Portland based Bidmer Brothers

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Speaker 1: Brewing launched their heav A Bison style beer, and it

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Speaker 1: helped make sure that the heavy vison style how to

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Speaker 1: space as this craft beer movement in the United States

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Speaker 1: was revitalized. Um. And this this beer is often called

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Speaker 1: the start of the American heav A vison Yeah. Um.

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Speaker 1: And the wide Mere or Vidmir Brothers Brewery we're working,

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Speaker 1: you know, like with the equipment and the ingredients that

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Speaker 1: they had. Um. So the first American half of visin

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Speaker 1: were a little bit different, made with other strains of

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Speaker 1: top fermenting ale yeast um other than the traditional vice

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Speaker 1: beer ones um. And they were and so they so

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Speaker 1: they weren't getting, um, those kind of fruity flavors that

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Speaker 1: you expect from a half of vis and so instead

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Speaker 1: they were using carefully chosen hops to help add those

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Speaker 1: fruity flavors that that you're looking for. Um. So the

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Speaker 1: American styles definitely started out a little bit more like

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Speaker 1: bitter or or bracing or like juicy um than Bavarian

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Speaker 1: half of visin As the craft beer moved picked up, though,

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Speaker 1: Vice beer yeast became available here and so yeah, options

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Speaker 1: school are now Oh goodness, oh my goodness, yes, mm hmmm,

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Speaker 1: it's amazing how it went from here. Are these two

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Speaker 1: breweries that we knew of at one time too? So

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Speaker 1: many Yeah, yeah, it's it's it's a it's such an

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Speaker 1: interesting style to me because I think it has a

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Speaker 1: lot to offer. It can be such a beautiful beer. Um.

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Speaker 1: I mean not not flavor wise, um, it's just it's

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Speaker 1: just nice and kind of clean and crisp um, but

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Speaker 1: it has that haze and that little bit of fruitiness

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Speaker 1: and spiciness to it, and so like like I I

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Speaker 1: really like it, but but I think that right, it's

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Speaker 1: got this reputation as being either girly or like too

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Speaker 1: easy drinking because it doesn't hit you in the face

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Speaker 1: with hops um. And so you know, like and since

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Speaker 1: it's right less bitter, it's like, oh man, like that's

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Speaker 1: a that's a beer for inexperienced drinkers. Um. And I

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Speaker 1: guess you know, both of us were staying at the

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Speaker 1: top that it's something that we got into early on

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Speaker 1: in our exploration of the world of beer. So maybe

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Speaker 1: maybe there's a little bit of something to that. Like,

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Speaker 1: but just because something is like like for like okay

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Speaker 1: for beginners, doesn't mean that it's not good for everyone else.

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Speaker 1: Oh yeah, I mean I think there's a reason something

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Speaker 1: is easy drinking and that's not bout um. And also

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Speaker 1: like I love fruity elements. Yeah, not bad. And some

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Speaker 1: of the best beers I've ever had, even as a

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Speaker 1: more experienced beer drinker, have been half of vison um.

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Speaker 1: I think they can just have a lot of subtleties

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Speaker 1: and flavors and a lot of very interesting flavor combinations

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Speaker 1: um that are going on. And also like this might

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Speaker 1: be particular to me, but there was this kind of

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Speaker 1: guy who took me under his wing. He was a

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Speaker 1: big beer drinker. Um, really great guy, but I'm making

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Speaker 1: this sounds so much stranger than it is. He just

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Speaker 1: he really he was really into beer. And I contacted

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Speaker 1: him when I turned twenty one, and I was like,

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Speaker 1: what should I do? He loved hef advice, and so

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Speaker 1: part of that was for me as a new drinker.

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Speaker 1: He was just like, these are these are some are

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Speaker 1: really like and he still liked them even as an

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Speaker 1: experience beer drinker, but he knew that they were also

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Speaker 1: like approachable. Yeah, exactly, exactly. Cheers to that guy. I

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Speaker 1: still remember that. Thank you. Oh goodness. Um yeah, if

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Speaker 1: if y'all have any favorite favorite breweries of half of

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Speaker 1: Bison or other vice beer or of whatever or uh yeah,

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Speaker 1: any other any other personal experience with it, especially, oh goodness,

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Speaker 1: I would love to hear. I would love to hear

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Speaker 1: from someone who has experience hanging out in southern Germany

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Speaker 1: and and what the attitude towards these beers is there? Yes, yeah,

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Speaker 1: please let us know, because that's what we have to

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Speaker 1: say about help a Visor for now. It is. We

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Speaker 1: do have some listener mail for you, though, and we

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Speaker 1: are going to get into that as soon as we

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Speaker 1: get back from one more quick break for a word

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

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Speaker 1: thank you, and we're back with me like bubbles Carbonation.

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Speaker 1: I your audio cut out immediately when you started doing that,

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Speaker 1: so I have no idea what it sounded like, but

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Speaker 1: the visual was good. Thank you. Yeah, I hope. I'm

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Speaker 1: sure it's interesting. I'm sorry. I'm sure it's interesting. They

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Speaker 1: usually are. They usually are. Well. I could hear you

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Speaker 1: and it sounded good, so we'll see. We'll see what happens. Ben.

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Speaker 1: I hope you're both doing well. Just finished listening to

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Speaker 1: the Doctor Who episode, which brought back a lot of

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Speaker 1: nostalgia for me. I haven't watched it in a number

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Speaker 1: of years, but we'll always remember fish fingers and custards.

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Speaker 1: I want to respond with a couple of things. On

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Speaker 1: the Guinness storehouse, the room you remember, Annie that's all

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Speaker 1: white with the smoke is the tasting room where they

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Speaker 1: explain the various ingredients, and the smoke comes from the aroma.

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Speaker 1: Izers may have that word wrong, as may I um.

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Speaker 1: They then give you a tiny glass of Guinness which

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Speaker 1: you take through to another room decorated to look like

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Speaker 1: Arthur Guinness's study and they teach you how to drink

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Speaker 1: a Guinness. The complimentary pint is given to you in

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Speaker 1: the gravity bar, which is the top floor and is

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Speaker 1: all glass. They have recently in early two. I think

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00:24:43,920 --> 00:24:46,040
Speaker 1: double this in size and you can get a full

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Speaker 1: three sixty degree you across Dublin on the three days

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Speaker 1: a year when it's not cloudy or raining. So glad

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Speaker 1: to hear you both want to visit Ireland. And if

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Speaker 1: you need any more incentive, I promise I will get

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Speaker 1: my partner to make you fresh Guinness bread. Hers is

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Speaker 1: the best in my opinion, as she adds treacle which

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00:25:03,359 --> 00:25:05,720
Speaker 1: makes it richer and cake here and it is so

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Speaker 1: good fresh out of the oven. I hope you both

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Speaker 1: can make it to the Emerald Aisle one day. Oh

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Speaker 1: us too, And I mean you're promising as bread get

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Speaker 1: us bread. That's like I mean I wanted to go before,

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00:25:23,160 --> 00:25:27,160
Speaker 1: but there's bread involved, Yes, fresh bread. Yeah that does

401
00:25:27,200 --> 00:25:31,600
Speaker 1: sound that does sound really delightful. Um uh, thank you,

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Speaker 1: thank you for the extra details about I love I

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Speaker 1: love kind of goofy tourist and stuff like that. I

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Speaker 1: I really I really want to go to there. Yes,

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Speaker 1: oh I think we'd have a great time. I told

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Speaker 1: you I was really impressed. I was kind of like overwhelmed,

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Speaker 1: which I think is what they're going for. Okay, but

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00:25:49,200 --> 00:25:54,639
Speaker 1: in a in a way that was manageable. Good, that's great. Overwhelmed.

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Speaker 1: But yes, I'm glad you reminded me of what that

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Speaker 1: because I remember the white smoke room, but I couldn't

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Speaker 1: quite recall was going on there. So thank you, thank you.

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Speaker 1: Oh heck uh, Swat wrote, I started listening to y'all

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Speaker 1: when the podcast started as food Stuff. In fact, I

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Speaker 1: found the podcast only a couple of weeks after you

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Speaker 1: launched it. In March of seventeen, I moved to Washington,

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Speaker 1: d C. From California to do an exchange program for

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Speaker 1: the spring and summer semesters. This temporary move was a

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Speaker 1: big deal for me, as it gave me the opportunity

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Speaker 1: to attend a school I had fallen in love with

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Speaker 1: three years prior, but unfortunately could not attend. When the

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Speaker 1: opportunity to do this study abroad came up, I jumped

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Speaker 1: at the chance to go back to a place that

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Speaker 1: made me feel at peace. During this time, I started

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Speaker 1: commuting to work every day because I got an internship

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Speaker 1: in the city. However, I didn't know how to occupy

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00:26:47,840 --> 00:26:50,879
Speaker 1: the fifteen minute walk and twenty minute train ride. That's

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00:26:51,040 --> 00:26:54,080
Speaker 1: where y'all came in. From the beginning. Both of you

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00:26:54,160 --> 00:26:56,360
Speaker 1: kept me company as I commuted to work and got

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00:26:56,359 --> 00:26:58,080
Speaker 1: a taste of what it was like to live in

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00:26:58,119 --> 00:27:00,439
Speaker 1: my dream city. I had to leave to see to

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00:27:00,440 --> 00:27:02,560
Speaker 1: go back to school in San Francisco, but I still

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00:27:02,560 --> 00:27:05,399
Speaker 1: had wonderful memories. Both of you have kept me company

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00:27:05,440 --> 00:27:08,640
Speaker 1: through graduating college, the pandemic, a new job, and a

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00:27:08,760 --> 00:27:13,200
Speaker 1: multitude of adulty responsibilities. In fact, every time I heard

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00:27:13,200 --> 00:27:15,280
Speaker 1: your voices it reminded me of the joy I felt

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00:27:15,320 --> 00:27:18,439
Speaker 1: when I was finally in d C. I decided that

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00:27:18,480 --> 00:27:20,320
Speaker 1: this year I was going to throw it to the

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00:27:20,400 --> 00:27:23,160
Speaker 1: universe and apply for the MBA program at my dream

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00:27:23,200 --> 00:27:27,320
Speaker 1: school in d c Lo And behold, I actually got in.

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00:27:28,040 --> 00:27:30,920
Speaker 1: I packed up my entire life in California and made

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00:27:30,920 --> 00:27:33,240
Speaker 1: the journey across the country. I am now writing to

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00:27:33,280 --> 00:27:36,320
Speaker 1: you from Washington, d C. Where I finally get the

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00:27:36,400 --> 00:27:38,920
Speaker 1: chance to go to my dream school, all while riding

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00:27:38,920 --> 00:27:41,080
Speaker 1: a commute very similar to the one I had five

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00:27:41,160 --> 00:27:43,920
Speaker 1: years ago. Thank you both for keeping me company through

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00:27:43,960 --> 00:27:46,359
Speaker 1: the good times, the bad times, the hard times, and

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00:27:46,440 --> 00:27:49,399
Speaker 1: the sad times. You both and the podcast hold a

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00:27:49,400 --> 00:27:51,840
Speaker 1: special place in my heart because I associate it all

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00:27:51,840 --> 00:27:53,919
Speaker 1: with the time and place that made me feel the

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00:27:53,960 --> 00:28:02,000
Speaker 1: most at peace. Oh well, congratulations at something is congratulations.

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00:28:02,040 --> 00:28:07,040
Speaker 1: That is so cool. Yes, yes, and that's that's so

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00:28:07,080 --> 00:28:08,800
Speaker 1: lovely to hear. And I'm so glad we could have

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00:28:08,840 --> 00:28:12,000
Speaker 1: been there for you and all of these times, um

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00:28:12,040 --> 00:28:14,320
Speaker 1: and hopefully in the future. And we've always enjoyed hearing

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00:28:14,359 --> 00:28:17,000
Speaker 1: from you because you've read several times you have and

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00:28:17,040 --> 00:28:20,280
Speaker 1: thank you so good to have the update. Yeah exactly.

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00:28:20,680 --> 00:28:22,479
Speaker 1: I love the time when you wrote it about our

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00:28:22,480 --> 00:28:25,639
Speaker 1: burger episode and you're gonna talk about Bob's Burgers and

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00:28:25,640 --> 00:28:28,960
Speaker 1: we talked about Supernatural but we did eventually talk about

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00:28:28,960 --> 00:28:32,879
Speaker 1: Bob's Burgers. But yes, we appreciate you so much, um,

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00:28:32,920 --> 00:28:36,879
Speaker 1: and this this update was lovely and congratulations. Yes, uh,

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00:28:37,200 --> 00:28:41,320
Speaker 1: that's that's so good. You guys are doing so good. Yes, yes,

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00:28:41,400 --> 00:28:43,480
Speaker 1: we appreciate you all and love you all so much.

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00:28:43,680 --> 00:28:47,560
Speaker 1: Yeah um and yes, speaking of thanks to both of

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00:28:47,640 --> 00:28:49,480
Speaker 1: these listeners for writing. If you would like to write

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00:28:49,520 --> 00:28:51,360
Speaker 1: to us, we would love to hear from you. Our

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00:28:51,440 --> 00:28:54,280
Speaker 1: email is hello at saber pod dot com. We're also

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00:28:54,360 --> 00:28:56,920
Speaker 1: on social media. You can find us on Twitter, Facebook,

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00:28:56,960 --> 00:28:59,640
Speaker 1: and Instagram at saber pod and we do hope to

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00:28:59,680 --> 00:29:02,240
Speaker 1: hear from you. Savor is a production of I Heart Radio.

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00:29:02,400 --> 00:29:04,640
Speaker 1: For more podcasts my heart Radio, you can visit the

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00:29:04,640 --> 00:29:07,720
Speaker 1: I Heart Radio app, Apple Podcasts, or wherever you listen

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00:29:07,760 --> 00:29:10,320
Speaker 1: to your favorite shows. Thanks as always to our super

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00:29:10,360 --> 00:29:13,560
Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening,

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00:29:13,680 --> 00:29:15,320
Speaker 1: and we hope that lots more good things are coming

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00:29:15,360 --> 00:29:23,360
Speaker 1: your way