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<v Speaker 1>Hi.

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<v Speaker 2>It's July twentieth, twenty twenty two, and this is an

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<v Speaker 2>encore episode of an ology I personally love. I don't

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<v Speaker 2>love beer, actually, but I love this ology. So it's

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<v Speaker 2>a great and often overlooked episode. So I'm taking a

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<v Speaker 2>week to plan your grandpad's burial and funeral and taking

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<v Speaker 2>a little bit of a break. I thought you might

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<v Speaker 2>enjoy just a hot app about cold beers. Get into it.

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<v Speaker 2>I love you. Oh hi, Hi, there it's your weird

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<v Speaker 2>step cousin Ali Ward, rumbling up to the family barbecue

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<v Speaker 2>in a transam and offering you your first room temperature beer.

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<v Speaker 2>Are you ready to get YEASTI okay, good. So this

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<v Speaker 2>episode touches on something that is all over and inside you,

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<v Speaker 2>devouring your garbage, single celled fungus that covers every surface

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<v Speaker 2>of the planet.

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<v Speaker 1>Yeast.

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<v Speaker 2>It's also in beer. And I got a hot tip

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<v Speaker 2>by being alive that people like beer and so on

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<v Speaker 2>a recent trip to Portland, I was very generously chauffeured

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<v Speaker 2>through the woods and to the shore on a road

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<v Speaker 2>trip by the wonderful Sister Duo and my own personal

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<v Speaker 2>merch Queen's Shannon Feltis and Bonnie Dutch and they had

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<v Speaker 2>an inn at Rogue Brewery in Newport, Oregon. I got

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<v Speaker 2>a tour and I sat down to chat with a

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<v Speaker 2>microbiologist and food scientist about zymology, the study and science

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<v Speaker 2>and practice of fermentation people, which is how you take

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<v Speaker 2>a sack of grain and water and turn it into

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<v Speaker 2>Dad's wash away the work day elixir. Now, before I

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<v Speaker 2>take you on a quick tour, I want to confess

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<v Speaker 2>two things. Number One, I used to pour beer on

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<v Speaker 2>myself as a child in the shower. More on not

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<v Speaker 2>in a minute. Number Two, I read all of your

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<v Speaker 2>reviews on iTunes and I silently thank each and every

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<v Speaker 2>one of you. So this podcast is a one hundred

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<v Speaker 2>percent independently made a lot of people I guess didn't

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<v Speaker 2>know that. So listeners pay to keep it going through

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<v Speaker 2>life sustaining Patreon donations at patreon dot com, slash ologies,

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<v Speaker 2>and also by buying merch at ologiesmirch dot com, and

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<v Speaker 2>also for supporting for free by rating and reviewing and

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<v Speaker 2>subscribing on iTunes, which boosts it in the charts. It

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<v Speaker 2>helps the podcast get seen by other people. So we've

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<v Speaker 2>remained in the top thirty or so science podcast totally

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<v Speaker 2>independently on iTunes since September, and last week Ologies broke

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<v Speaker 2>its own download record. It truly means a world to me,

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<v Speaker 2>and this project is my favorite thing I've ever worked on.

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<v Speaker 2>So I love that you guys love the show and

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<v Speaker 2>are spreading the word. So each week I read a

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<v Speaker 2>snippet of a review that really made my day, and

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<v Speaker 2>at least ten twenty one said I love this podcast

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<v Speaker 2>so much. Some episodes I start listening to and have

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<v Speaker 2>no interest in the topic, and by the end I'm

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<v Speaker 2>so fascinated and intrigued. For example, I almost skipped Ichthyology

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<v Speaker 2>because fish who Cares? And that was my favorite episode

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<v Speaker 2>to date. Okay, back to simology. So the word it

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<v Speaker 2>comes from the Greek naturally for the workings of fermentation,

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<v Speaker 2>it's pretty straightforward, Zimo and Louis Pastor was the first zymologist.

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<v Speaker 2>He was the first person to get the yeasts were

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<v Speaker 2>making fermentation happen. Oh. Also, the reason I showered myself

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<v Speaker 2>in course as a child is because beer was supposed

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<v Speaker 2>to make hair shiny, and I had lama hair and

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<v Speaker 2>even my parents were like, sure, man, try to do

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<v Speaker 2>whatever you gotta do, and it didn't work. And to

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<v Speaker 2>be honest, I've never really loved beer, but I have

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<v Speaker 2>mad respect for the craft of it and the bubbly,

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<v Speaker 2>yeasty science of it, and I'm fascinated by the history

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<v Speaker 2>and the role that beer plays in good old American culture.

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<v Speaker 2>So I visited this brewery to find out how beer

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<v Speaker 2>is made in both small and big scale batches, and

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<v Speaker 2>to chat with someone who's truly deeply knowledgeable about tiny funguses. So,

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<v Speaker 2>amid some forklift beeping and tasting room hollering in the background,

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<v Speaker 2>we walked through a maze of like these twenty foot

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<v Speaker 2>metal tanks storing and fermenting beers. That's a lot of bruskies.

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<v Speaker 2>Did We learned some basics.

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<v Speaker 1>How familiar are with homebrewing?

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<v Speaker 2>No?

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<v Speaker 1>None, zero, that's basically all the CO two blowoff so

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<v Speaker 1>is experimenting.

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<v Speaker 2>Yeah, so that's where it burbs and farts.

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<v Speaker 1>Yeah, pretty much.

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<v Speaker 2>I sniffed some yeasts. That's some ripe business. And I

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<v Speaker 2>learned that the staff of this brewery gets to pick

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<v Speaker 2>their own titles. So I was told this by a

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<v Speaker 2>guy named Jake, who is technically Rogues level ten spirits wizard.

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<v Speaker 2>It's on his business card. He showed me a warehouse

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<v Speaker 2>of aging whiskeys and charred oak barrels, and we won't

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<v Speaker 2>get into that much in this episode, but I will

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<v Speaker 2>leave you with the takeaway from him that the opening

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<v Speaker 2>of a barrel of aging spirits is called the bunghole,

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<v Speaker 2>and they smell delicious. I wanted to add scented candle

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<v Speaker 2>and in the flavor of bunghole. Then our group checked

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<v Speaker 2>out the yeast lab and sat down to a very

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<v Speaker 2>mellow tasting. Am I gonna get sir?

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<v Speaker 1>What?

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<v Speaker 2>Finally we went in for the interview and talked about

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<v Speaker 2>the history of cold ones and how beer goes from

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<v Speaker 2>a slurry of wet fungus in a bucket to a refreshing,

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<v Speaker 2>cool friend in a bottle, and the grossest things you

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<v Speaker 2>can culture and make into beers. There's some home brewing tips,

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<v Speaker 2>some food science triumphs, and some early names for light

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<v Speaker 2>beer that just didn't quite cut it. So get ready

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<v Speaker 2>to tip back this refreshing episode with zimologist Quentin Sturgeon.

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<v Speaker 1>Well, my first name is John, actually, so I go

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<v Speaker 1>my middle name, So yeah, my phone name is John

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<v Speaker 1>Quentin Sturgeon. It's not a weak name. Any means no, it's.

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<v Speaker 2>Not tell me what you're idol is here QAQC.

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<v Speaker 1>Manager or lead. But my actual title is a Minister

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<v Speaker 1>of Truth.

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<v Speaker 2>Did you get to pick that?

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<v Speaker 1>It was? Yeah, but it was kind of given to me.

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<v Speaker 1>They're like, yeah, you just you don't have a filter.

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<v Speaker 2>So truth is it kind of like a tribal name

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<v Speaker 2>where it's given to you based on your characteristics.

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<v Speaker 1>You know, most people pick them themselves, so it's like

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<v Speaker 1>a self given nickname. And it wasn't. I wasn't given

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<v Speaker 1>to me. Somebody actually mentioned it.

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<v Speaker 2>So every time you're wrong, does that really come back

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<v Speaker 2>to bite you? Uh?

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<v Speaker 1>Oh, I just don't ever be wrong. But no, no,

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<v Speaker 1>of course doesn't mean I'm correct. Means I'm just telling

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<v Speaker 1>the truth as best I know it, your true, my

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<v Speaker 1>version of the truth. Yes.

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<v Speaker 2>Now tell me about your degrees. What did you study?

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<v Speaker 2>How long did you study it?

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<v Speaker 1>Yeah? So my bachelor's was in food science at Universe Idaho,

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<v Speaker 1>and then I made the epic eight mile track across

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<v Speaker 1>state border to Washington State and got a master's in

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<v Speaker 1>food science.

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<v Speaker 2>What does that entail? Getting a master's in food science?

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<v Speaker 1>A laborious person, this project that includes everything from sensory

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<v Speaker 1>to microbiology, a lot of biochemistry. I had a resurrect

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<v Speaker 1>in old HPOC.

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<v Speaker 2>What's an HPLC.

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<v Speaker 1>It's a high performance liquid chromatography.

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<v Speaker 2>So Quentin has two degrees in food science, one of

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<v Speaker 2>masters that involved analyzing amino acids in wine fermentation. But

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<v Speaker 2>he had a history with beer and began home brewing

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<v Speaker 2>at nineteen in his fraternity's kitchen. And he's a burly dude.

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<v Speaker 2>He's very Pacific Northwest. He's like wearing a hoodie. He's

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<v Speaker 2>got a beard, those car hearts pants and a battered

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<v Speaker 2>ball cap. And Quinton's worked in wheat genetics, cheese, wine, beer, kombucha,

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<v Speaker 2>all involving, in his words, one cell critters that nobody

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<v Speaker 2>cares about. But hello, hi, if you like cheese and beer,

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<v Speaker 2>you have to care about these critters. They're so important.

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<v Speaker 2>So yeast r indeed single celled fungi. And it wasn't

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<v Speaker 2>until the late eighteen hundreds, after Louis Pastor, that we

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<v Speaker 2>even knew that a living organism, a fungus, was instrumental

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<v Speaker 2>in brewing and baking bread. And we put some shit

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<v Speaker 2>under microscopes, we were like, whoa huh, well, why do

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<v Speaker 2>you look at that? Now? A common bruise yeast to

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<v Speaker 2>make ales in particular is a single round, smooth, flat

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<v Speaker 2>cell and it's kind of a cream color. It's called

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<v Speaker 2>sachromiaces servasia something like that, which translates to sugar fungus

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<v Speaker 2>of beer. So not unlike Minister of Truth. It's a

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<v Speaker 2>good title. So what is happening? Can you walk me

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<v Speaker 2>through what fermentation is like? Just for tend I'm an

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<v Speaker 2>alien that just landed on a spaceship and my first

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<v Speaker 2>question is like, how y'all make booze?

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<v Speaker 1>Yeah? Well, and basically you can choose something up and

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<v Speaker 1>spit into a bucket or really it's the conversion of

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<v Speaker 1>sugar and starch. Well, starch goes to sugar into ethanol

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<v Speaker 1>and carbon dioxide, and that.

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<v Speaker 2>Is done by introducing a little tiny single cell critter one,

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<v Speaker 2>so little.

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<v Speaker 1>Fun guy, sacrimices, And we'd like to use sacramice the

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<v Speaker 1>SERVICEA because it's more consistent and not nearly as temperamental

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<v Speaker 1>and pissy as all the other eastrains. So that's why

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<v Speaker 1>you see that Sacrimices SERVICEA as the go to yeast.

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<v Speaker 2>Is that for wine and for beer?

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<v Speaker 1>Wine and beer, but they are different strains.

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<v Speaker 2>So how do you choose which strain to use?

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<v Speaker 1>So that's actually that was what I did after grad school.

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<v Speaker 1>That was ninety percent of my job was because all

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<v Speaker 1>there's all sorts of east vendors out there. All these

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<v Speaker 1>vendors have all this yeast. You don't know what is

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<v Speaker 1>sales and marketing and what's true.

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<v Speaker 2>Do you have to culture them and see what eats

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<v Speaker 2>what and what the byproducts are and what temperatures they

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<v Speaker 2>can withstands to hide.

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<v Speaker 1>Basically the best way to do it if you're going

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<v Speaker 1>to be doing like I think I did one hundred

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<v Speaker 1>and fifty something strains when I was there in just

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<v Speaker 1>over a year in triplicate with little bioreactors that are

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<v Speaker 1>temperature controlled. You take sterile juice and you dump in

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<v Speaker 1>the exact the amount of yeast three times, and then

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<v Speaker 1>you ferment it and you track everything you can chemically

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<v Speaker 1>before and after enduring, and then you try it at

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<v Speaker 1>the end. And basically that's it. Because you worked off

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<v Speaker 1>the same juice for all those YA strains, You've got

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<v Speaker 1>the same baseline. And all right, this one was farty.

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<v Speaker 1>That one's awesome party is a term?

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<v Speaker 2>Is it really?

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<v Speaker 1>Yeah? H twos? Yeah, it is a nasty it smells

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<v Speaker 1>like fart.

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<v Speaker 2>Wait, do you use that term professionally like this one

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<v Speaker 2>I have?

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<v Speaker 1>It depends on how lax the panel would be. Okay,

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<v Speaker 1>but yeah, I mean everything from rotten cabbage, sewerdrain. Oh yeah,

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<v Speaker 1>since your terms get fun? Yeah, and how do you

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<v Speaker 1>how do baby vomit is? One?

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<v Speaker 2>That baby vomited is when you're fermenting something and it

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<v Speaker 2>smells like baby vomit or cabbage farts or whatever. Are

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<v Speaker 2>you making notes on smell and compounds? Are you analyzing

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<v Speaker 2>them through your own senses or a combination of like

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<v Speaker 2>chemical determinants and your sense in both?

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<v Speaker 1>So, I mean the human knows unless you can in

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<v Speaker 1>sensory terms, it's useless. Right. You tell somebody, all right, cool,

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<v Speaker 1>you have x and x milligrams per leader of vanilla. Well,

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<v Speaker 1>vanilla's one vanilla. That's pretty simple. Then you say, isopluric acid?

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<v Speaker 2>Yeah? Where the hell's that?

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<v Speaker 1>Yeah? Exactly? So I mean that's just it alor like yeah,

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<v Speaker 1>some of these terms, and when they get just down

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<v Speaker 1>to chemicals, I don't know what the hell does that

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<v Speaker 1>mean or where did that come from? How do I

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<v Speaker 1>control is it a good or a bad thing? It

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<v Speaker 1>gets way too complex when you just do on the chemistry,

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<v Speaker 1>so you focus it down into flavor buckets and just

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<v Speaker 1>make it easy. But sensory, I don't know. Your nose

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<v Speaker 1>is still amazing. And if you can train yourself to

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<v Speaker 1>be as good of a machine as possible, setting yourself

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<v Speaker 1>up pretty well.

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<v Speaker 2>Side note, isn't it weird how you smell something and

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<v Speaker 2>it usually reminds you of your past in some way,

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<v Speaker 2>Like if you huff a perfume your freshman year of college,

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<v Speaker 2>like forget about it, Like you are a slave to

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<v Speaker 2>nostalgia for the rest of the day. So why is that?

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<v Speaker 2>Why does that happen? So I looked it up, and

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<v Speaker 2>smell is linked in intimately to parts of the brain

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<v Speaker 2>that deal with emotion. So you have an old factory

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<v Speaker 2>bulb that's part of the limbic system that includes the

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<v Speaker 2>amygdala and the hippocampus of the brain. Those also deal

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<v Speaker 2>with memory, learning and your emotions. So in order to

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<v Speaker 2>identify a smell, you may find that first you have

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<v Speaker 2>to figure out what does this remind me of before

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<v Speaker 2>you can figure out what the smell is. So humans

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<v Speaker 2>have about six million ol factory receptors, and scientists recently

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<v Speaker 2>learned that we can smell up to a trillion smells.

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<v Speaker 2>But your dog, see your dog over there, Your dog

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<v Speaker 2>has not six million, three hundred million compared to our

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<v Speaker 2>six million, So every butt sniff is like Shakespeare to them.

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<v Speaker 2>I would now like you to imagine a dog in

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<v Speaker 2>a lab coat, because, as a food scientist sniffing stuff

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<v Speaker 2>in this case yeast, super important. Dogs would be excellent

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<v Speaker 2>at this. So when you applied for this particular job,

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<v Speaker 2>did you come in saying I have a lot of

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<v Speaker 2>experience testing the yeast and they were like, we need

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<v Speaker 2>you on our team.

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<v Speaker 1>Uh, I have enough jack of all trades background to

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<v Speaker 1>be able to do something like this, but yeah, a

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<v Speaker 1>ton of lab and micro experience. So it was like, cool,

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<v Speaker 1>we can shove this guy in there and leave him alone.

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<v Speaker 2>What's your day to day job?

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<v Speaker 1>Like, oh god, it is literally one third microbiology, one

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<v Speaker 1>third chemistry, and one third century and then trying to

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<v Speaker 1>make sure we don't kill anybody by making beer or

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<v Speaker 1>floating bottles and that kind of stuff.

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<v Speaker 2>So if you have the chemistry wrong, your bottles will explode.

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<v Speaker 1>Not so much the chemistry, the microbiology, because then you've

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<v Speaker 1>got potential for secondary fermentation. So when you pop that top,

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<v Speaker 1>you might shoot a cap into the ceiling, or it

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<v Speaker 1>will just build up so much pressure that the glass

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<v Speaker 1>itself will shatter. And then, yeah, I mean that's the worse, worst,

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<v Speaker 1>worst case scenario. I don't know if that happening here.

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<v Speaker 1>So that's good.

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<v Speaker 2>Can you want through the basics of like, in an

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<v Speaker 2>absolute nutshell, how is beer made?

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<v Speaker 1>So malt is the sugar source. Our starch converts starch

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<v Speaker 1>into sugars, which the yeast, which we'd then later add,

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<v Speaker 1>chomps up and converts, through its own metabolism from glucose

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<v Speaker 1>and sucrosa maltose into ethanol and carbon dioxide. So then

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<v Speaker 1>you get basically, beer is yeast farts and piss and

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<v Speaker 1>other flavorings.

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<v Speaker 2>Okay, how much do you already love this guy? Now?

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<v Speaker 2>I'm going to recap and give you some basics because

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<v Speaker 2>I had to look this up after our interview and

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<v Speaker 2>after the tour because I still didn't get it. I'm

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<v Speaker 2>gonna break it down. You're about to understand how beer

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<v Speaker 2>is made? Are you ready? You're never gonna look at

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<v Speaker 2>beer the same way again. And next time you're at

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<v Speaker 2>a barbecue and you have nothing to talk to anyone about,

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<v Speaker 2>you can just tell them this okay. Cool, So grain

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<v Speaker 2>like barley or wheat is malted, and malted means it's

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<v Speaker 2>germinated just a wee bit and then it's kilmed or heated,

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<v Speaker 2>and that stops the germination. So doing that german and

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<v Speaker 2>heating it breaks down some starch into sugar. And next

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<v Speaker 2>it's milled or crushed so that the starches are more

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<v Speaker 2>accessible and they're easily broken down. Water is then added,

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<v Speaker 2>and when it's added, it's called a mash mashing. It's

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<v Speaker 2>added to this big tank called a mash ton, and

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<v Speaker 2>it's mixed with hot water and that activates the enzymes

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<v Speaker 2>in the grain that helps turn them from starch into sugar,

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<v Speaker 2>and it makes this syrupy sweet liquid called wart. And

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<v Speaker 2>the wart is separated from all the solids left over

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<v Speaker 2>in the grain in a process called watering, so many terms.

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<v Speaker 2>So the wart is then boiled for a few hours

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<v Speaker 2>which sterilizes it, and hops are added, giving it some bitterness,

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<v Speaker 2>some essential oil, some flavor. And this mix is whirlpooled

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<v Speaker 2>to collect any solids, and then it's cooled down and finally,

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<v Speaker 2>after malting, milling, warting, mashing, after all of that, it's

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<v Speaker 2>ready for fungus. It's fungus o'clock. This is called pitching.

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<v Speaker 2>Now the cooled downward, it's put in this big fermentor

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<v Speaker 2>tank and yeast is added and it ferments anywhere from

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<v Speaker 2>a few days to a month, depending on the beer,

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<v Speaker 2>and the type of yeast will also determine if it's

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<v Speaker 2>an ale or a lagger.

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<v Speaker 1>I did not know that fermentation really in the bulk

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<v Speaker 1>of it actually happens in the first seventy two hours,

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<v Speaker 1>but generally we have tank times that range anywhere from

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<v Speaker 1>eight days to twenty plus days.

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<v Speaker 2>Okay, And there are hoses that run out the carbon dioxide.

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<v Speaker 2>And it sounds kind of like a rhino farting in

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<v Speaker 2>a bathtub. Fuck. That gurgle is very soothing. And now

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<v Speaker 2>you has beers almost.

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<v Speaker 1>And then basically you remove the yeast if you want,

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<v Speaker 1>and so you get a clear product, a more stable

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<v Speaker 1>product because of all sorts of biochemistry. But it is

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<v Speaker 1>much more stable than it was before the east took effect.

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<v Speaker 1>And so carbonated up for some good mouth feel and

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<v Speaker 1>fizz and there you go. That's beer. It is simple.

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<v Speaker 2>So you carbonated after the fact, yeah.

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<v Speaker 1>Yeah, So a good portion of the carbonation will come

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<v Speaker 1>from natural fermentation, but not enough. It's not that lively

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<v Speaker 1>bubble pain bubble break that you experienced with beer, where

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<v Speaker 1>soda has so much more carbonation. Yeah, because you do that,

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00:17:12.000 --> 00:17:15.599
<v Speaker 1>that's a term, is bubble pain, and it's I feel

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<v Speaker 1>those like pop rocks right exploding on your tongue. Yeah,

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<v Speaker 1>that's the kind of thing as.

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<v Speaker 2>A person who's literally drinking a lacroix right now and

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<v Speaker 2>trying not to burp into the microphone. I was greatly

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<v Speaker 2>enthused about bubble pain as a term, and I looked

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<v Speaker 2>it up. Gidaly and carbonation does thrill us because it

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<v Speaker 2>triggers pain receptors on the tongue, the same ones that

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<v Speaker 2>respond to like wasabi. Now, some people hate carbonation because

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00:17:40.920 --> 00:17:44.079
<v Speaker 2>it just hurts. They're like no, But I couldn't find

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00:17:44.279 --> 00:17:47.319
<v Speaker 2>much mention of the specific term bubble pain. I looked

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00:17:47.319 --> 00:17:48.440
<v Speaker 2>it up. I was like, I thought this was a

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00:17:48.559 --> 00:17:51.319
<v Speaker 2>term until I came across an article about it. But

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<v Speaker 2>it was published by a researcher at Quentin's alma mater.

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<v Speaker 2>So it's possible that this term is super common to

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<v Speaker 2>Quentin in the way that as in Northern California. I

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<v Speaker 2>thought everyone said Hella all the time, and so you

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<v Speaker 2>have to strain off the yeast when you're done fermenting

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<v Speaker 2>it to where you want it. You've used a centrifuge

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<v Speaker 2>for that.

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<v Speaker 1>We use our s interfuge, yeah, to just get rid

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00:18:14.160 --> 00:18:16.039
<v Speaker 1>of it, and the clarifies the crap out of that beer.

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00:18:16.480 --> 00:18:19.960
<v Speaker 1>More typical you'll see a filter beforehand or after to

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00:18:20.119 --> 00:18:22.640
<v Speaker 1>really clarify it. And we do pretty well with our senterfuge,

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<v Speaker 1>and we just run with that.

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<v Speaker 2>What happens to the yeast once you're like a later

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<v Speaker 2>day is.

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<v Speaker 1>Thanks, it goes into a tote and then into a

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<v Speaker 1>dump vessel. But that's not to say that we haven't

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<v Speaker 1>pulled off east before that. And we will reuse that

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00:18:36.240 --> 00:18:39.319
<v Speaker 1>yeast over and over, and so once we start with

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00:18:39.319 --> 00:18:41.200
<v Speaker 1>a little bit, it will grow and grow and grow

356
00:18:42.599 --> 00:18:45.640
<v Speaker 1>many many babies, and we harvest that off and use

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<v Speaker 1>it again.

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<v Speaker 2>What does it look like? Is it like a murky

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00:18:48.799 --> 00:18:52.519
<v Speaker 2>I imagine something that looks like murky yellow whale blubber.

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00:18:53.160 --> 00:18:54.000
<v Speaker 1>That's I mean, so.

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<v Speaker 2>You're holding up a bottle of beer, so it's kind

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00:18:56.519 --> 00:18:59.319
<v Speaker 2>of the it's kind of that murky precipitate in there.

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00:18:59.400 --> 00:19:02.759
<v Speaker 1>Yeah. Yeah, it just looks muddy murky and hazy, just

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00:19:02.839 --> 00:19:03.599
<v Speaker 1>kind of all sorts.

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<v Speaker 2>To know good and do different beers use different yeasts

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<v Speaker 2>or do you use that one? Do you use that

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00:19:08.880 --> 00:19:11.319
<v Speaker 2>one's species and genus but a different strain for say

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<v Speaker 2>a logger ipa.

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<v Speaker 1>So yeah, we use anywhere from five to upwards of

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<v Speaker 1>whatever test patches we're doing of random idea of beer

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<v Speaker 1>strains here at Rogue. Pac Man is the one we

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<v Speaker 1>use by far and away. It is a workhourse of

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<v Speaker 1>a yeast. They can just power through a huge amount

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<v Speaker 1>of sugar. But yeah, we definitely use them because they

375
00:19:31.400 --> 00:19:34.359
<v Speaker 1>do different things. You know. Some are more phenolic, more

376
00:19:34.440 --> 00:19:38.440
<v Speaker 1>band aid, more spice notes, some are more fruity. Others

377
00:19:38.440 --> 00:19:40.480
<v Speaker 1>are just clean and neutral, and sometimes you want that.

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00:19:40.559 --> 00:19:42.000
<v Speaker 1>It really depends on the style and what you're trying

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00:19:42.000 --> 00:19:43.000
<v Speaker 1>to go for in the finished product.

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00:19:43.240 --> 00:19:46.759
<v Speaker 2>So pac Man is the name of a special proprietary

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<v Speaker 2>strain that Rogue uses for a bunch of their beers,

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00:19:49.319 --> 00:19:52.440
<v Speaker 2>and it's supposed to be really robust and reliable. People

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00:19:52.480 --> 00:19:55.160
<v Speaker 2>love this. I looked online and some people try to

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00:19:55.240 --> 00:19:58.599
<v Speaker 2>use the dregs of other Rogue beers to culture their

385
00:19:58.599 --> 00:20:01.519
<v Speaker 2>own pac Man batch. And one message board I looked

386
00:20:01.559 --> 00:20:05.200
<v Speaker 2>at said this pac Man is the most forgiving yeast ever.

387
00:20:05.519 --> 00:20:08.000
<v Speaker 2>I had to pitch some slurry that just finished a

388
00:20:08.079 --> 00:20:11.480
<v Speaker 2>cider ferment as an emergency measure, and it still got

389
00:20:11.519 --> 00:20:17.559
<v Speaker 2>like eighty percent attenuation in an all grain ward. What okay?

390
00:20:17.640 --> 00:20:20.240
<v Speaker 2>So thanks to Quentin, I kind of know what that

391
00:20:20.440 --> 00:20:24.759
<v Speaker 2>jargon casserole of a sentence means. So you can buy yeasts,

392
00:20:25.079 --> 00:20:27.640
<v Speaker 2>you can try to culture them from other beers, or

393
00:20:27.720 --> 00:20:30.279
<v Speaker 2>if you're like some wild animals, you can just wait

394
00:20:30.319 --> 00:20:33.720
<v Speaker 2>for fruit to rot. Evidently, moose and elk eat fallen

395
00:20:33.759 --> 00:20:36.920
<v Speaker 2>apples and they stumble around a bit, they get a

396
00:20:36.920 --> 00:20:41.200
<v Speaker 2>little crazy, and some monkeys will eat fermented fruit and

397
00:20:41.640 --> 00:20:46.039
<v Speaker 2>just lose it. Elephants, however, seem to be apocryphal drinkers.

398
00:20:46.279 --> 00:20:50.200
<v Speaker 2>It's more legend than lit because it would take so

399
00:20:50.400 --> 00:20:52.720
<v Speaker 2>much fruit to get them drunk. But if you've ever

400
00:20:52.880 --> 00:20:57.200
<v Speaker 2>brewed kombucha at home or wanted to, the yeast and

401
00:20:57.279 --> 00:21:01.960
<v Speaker 2>bacteria form this symbiotic colony. It looks like a slimy

402
00:21:02.000 --> 00:21:06.319
<v Speaker 2>pancake or a flap of skin from a dead sting, right,

403
00:21:06.640 --> 00:21:09.200
<v Speaker 2>And essentially all you need to do is convince a

404
00:21:09.279 --> 00:21:11.319
<v Speaker 2>hippie to give you some of their mother slop and

405
00:21:11.359 --> 00:21:13.279
<v Speaker 2>you dump it into a bucket of tea and sugar,

406
00:21:13.359 --> 00:21:15.599
<v Speaker 2>and boom, A few weeks later, you have an expensive

407
00:21:15.640 --> 00:21:19.400
<v Speaker 2>bucket of busy vinegar tea. I've done this and it

408
00:21:19.480 --> 00:21:21.759
<v Speaker 2>filled the void in my life where a pet or

409
00:21:21.799 --> 00:21:24.519
<v Speaker 2>an alien in the cupboard should be. It tastes good,

410
00:21:24.839 --> 00:21:27.640
<v Speaker 2>but it looks like a nightmare. Do you ever dream

411
00:21:27.680 --> 00:21:28.279
<v Speaker 2>about yeast?

412
00:21:29.359 --> 00:21:32.920
<v Speaker 1>I haven't lately I have, Yeah, I mean, I've got

413
00:21:32.920 --> 00:21:37.160
<v Speaker 1>a stuffy yeast on my desk really yeah, yeah, yeasty.

414
00:21:37.200 --> 00:21:41.279
<v Speaker 1>He's a stuffed one million size times size of a

415
00:21:41.519 --> 00:21:44.759
<v Speaker 1>sach My service and he's got dreepy little eyes and

416
00:21:44.799 --> 00:21:46.799
<v Speaker 1>he's got butting scars on the head. Well, I guess

417
00:21:46.839 --> 00:21:50.839
<v Speaker 1>she called mother cells and daughter cells, but yeah, yeasty.

418
00:21:51.279 --> 00:21:53.599
<v Speaker 1>When I was separated, when not separated, but my wife

419
00:21:53.599 --> 00:21:56.839
<v Speaker 1>was cross country. I was interning in California and she

420
00:21:56.839 --> 00:21:58.559
<v Speaker 1>was working in New York. I sent that to her

421
00:21:58.599 --> 00:22:00.920
<v Speaker 1>as a care package and kept it and held it

422
00:22:01.039 --> 00:22:08.000
<v Speaker 1>like which, you know, it seems really really weird. I

423
00:22:08.000 --> 00:22:10.279
<v Speaker 1>guess I'm just that level of a nerd. But I

424
00:22:10.319 --> 00:22:12.119
<v Speaker 1>did propose to you or after we saw each other

425
00:22:12.119 --> 00:22:14.960
<v Speaker 1>that summer, so yeah, yeah, yeah, And it's.

426
00:22:14.880 --> 00:22:16.799
<v Speaker 2>Part of your wooing. You're like, here's a stuffed YaST

427
00:22:16.839 --> 00:22:17.440
<v Speaker 2>think about me.

428
00:22:18.599 --> 00:22:21.079
<v Speaker 1>Yeah, that's cute thinking about it. That's kind of weird.

429
00:22:21.240 --> 00:22:24.920
<v Speaker 2>No, it's a torrible Did you grow things and culture

430
00:22:24.920 --> 00:22:26.799
<v Speaker 2>things when you were a kid. What kind of kid

431
00:22:26.799 --> 00:22:27.039
<v Speaker 2>were you?

432
00:22:27.359 --> 00:22:31.319
<v Speaker 1>Uh no, I definitely I had a microscope. But I

433
00:22:31.359 --> 00:22:33.359
<v Speaker 1>was kind of like, well, these are like really funny

434
00:22:33.440 --> 00:22:36.920
<v Speaker 1>names and hard to remember. I wasn't all that interested.

435
00:22:37.119 --> 00:22:40.640
<v Speaker 1>Is to be honest, I don't know. I didn't know

436
00:22:40.680 --> 00:22:43.119
<v Speaker 1>what the hell I wanted to do going in Well,

437
00:22:43.680 --> 00:22:46.039
<v Speaker 1>in high school, I don't know. I mowed lawns. I

438
00:22:46.119 --> 00:22:47.759
<v Speaker 1>mean I paid for my undergrad by mowing lawns.

439
00:22:47.839 --> 00:22:48.359
<v Speaker 2>Did you really?

440
00:22:48.400 --> 00:22:50.400
<v Speaker 1>Oh yeah, I was like eleven years old. My dad's like, hey,

441
00:22:50.400 --> 00:22:52.839
<v Speaker 1>you're going to pay for college. So right there, it's

442
00:22:52.880 --> 00:22:55.319
<v Speaker 1>two things aside. Number one, I'm going to college, that's

443
00:22:55.400 --> 00:22:56.960
<v Speaker 1>not an option to not. And I was going to

444
00:22:57.000 --> 00:22:59.680
<v Speaker 1>pay for it. So all right, cool, eleven year old

445
00:22:59.720 --> 00:23:02.440
<v Speaker 1>walks cross the streets. Hurts a moment, law, Where did.

446
00:23:02.279 --> 00:23:03.960
<v Speaker 2>You put all the money into a banking account?

447
00:23:04.039 --> 00:23:07.920
<v Speaker 1>Yeah? Yeah, yeah, just straight savings and yeah, it's kind

448
00:23:07.920 --> 00:23:08.279
<v Speaker 1>of crazy.

449
00:23:08.640 --> 00:23:10.559
<v Speaker 2>Are your parents proud of what you do? I think

450
00:23:10.680 --> 00:23:13.720
<v Speaker 2>so that sound in the background is a level ten

451
00:23:13.920 --> 00:23:18.240
<v Speaker 2>spirits wizard cackling at Quentin. Your buddy is laughing.

452
00:23:18.559 --> 00:23:22.039
<v Speaker 1>I don't know, I haven't heard. Like, we're proud of you, son.

453
00:23:22.960 --> 00:23:27.359
<v Speaker 1>You can get everyone drunk, make the world a better place.

454
00:23:27.759 --> 00:23:28.720
<v Speaker 1>I'm so proud of you.

455
00:23:29.079 --> 00:23:32.559
<v Speaker 2>But you have a laboratory I do, and a master's

456
00:23:32.759 --> 00:23:33.599
<v Speaker 2>an master's degree.

457
00:23:33.640 --> 00:23:35.119
<v Speaker 1>Yeah, I mean, I don't think they have anything to

458
00:23:35.759 --> 00:23:38.200
<v Speaker 1>I think they're more proud of the grandkids of you.

459
00:23:38.359 --> 00:23:40.480
<v Speaker 2>Did your wife wish that she could just butt off

460
00:23:40.519 --> 00:23:42.079
<v Speaker 2>a baby like a yeast?

461
00:23:43.240 --> 00:23:47.519
<v Speaker 1>Yeah, pregnancy was rough, that's not It wasn't fun. Shannon's

462
00:23:47.519 --> 00:23:51.759
<v Speaker 1>deliberately like a champ. But yeah, oh yeah, like poster child.

463
00:23:51.880 --> 00:23:55.599
<v Speaker 1>But but no, pregnancy was rough.

464
00:23:55.720 --> 00:24:01.039
<v Speaker 2>Yeah, it was beer helpful afterward, some beer. She's not

465
00:24:01.079 --> 00:24:03.359
<v Speaker 2>a big drinker, she's not your wife is not abuser,

466
00:24:03.519 --> 00:24:04.279
<v Speaker 2>not a big drinker.

467
00:24:04.559 --> 00:24:06.480
<v Speaker 1>When she does, it's more of the sour tart stuff,

468
00:24:06.480 --> 00:24:08.079
<v Speaker 1>which I mean she can peel and eat a lemon,

469
00:24:08.960 --> 00:24:11.279
<v Speaker 1>but I know that's the face silt make when she

470
00:24:11.319 --> 00:24:14.799
<v Speaker 1>does it. It's like it's unbelievable and good God, I

471
00:24:14.960 --> 00:24:17.960
<v Speaker 1>just hear your enamel screaming. But no, I mean we

472
00:24:18.000 --> 00:24:21.119
<v Speaker 1>started making a Paradise pucker, which is a sour base

473
00:24:21.279 --> 00:24:24.720
<v Speaker 1>and she loves that beer, but she's just not a

474
00:24:24.920 --> 00:24:29.319
<v Speaker 1>huge drinker. So yeah, there's that you I know right.

475
00:24:31.400 --> 00:24:33.160
<v Speaker 2>I'm going to ask you some questions from listeners, is

476
00:24:33.200 --> 00:24:36.200
<v Speaker 2>that Tully, because there's approximately one million of them, this

477
00:24:36.279 --> 00:24:39.079
<v Speaker 2>is a rapid fire around. But before your questions, let's

478
00:24:39.119 --> 00:24:42.759
<v Speaker 2>toss back some money to a charity of the ologists choosing,

479
00:24:42.839 --> 00:24:45.599
<v Speaker 2>and this week it's going to the Rogue Foundation, which

480
00:24:45.759 --> 00:24:48.759
<v Speaker 2>since its inception, has donated millions of dollars to charity,

481
00:24:48.799 --> 00:24:52.359
<v Speaker 2>including acts like donating all the Juneteenth pump sales to

482
00:24:52.400 --> 00:24:55.079
<v Speaker 2>the Coalition of Communities of Color. They donated beer to

483
00:24:55.119 --> 00:24:58.640
<v Speaker 2>Project Pooch and the Oregon Zoo and the Newport Symphony.

484
00:24:59.000 --> 00:25:02.359
<v Speaker 2>They renovated ask Gate Park in pouls In, Montana, where

485
00:25:02.400 --> 00:25:05.799
<v Speaker 2>I happen to have many relatives. Hey, Paulson and Rogue

486
00:25:05.880 --> 00:25:08.559
<v Speaker 2>Foundation is also sponsored beach and riverside cleanups in and a

487
00:25:08.559 --> 00:25:10.640
<v Speaker 2>bunch more so, we will make a donation to them

488
00:25:10.720 --> 00:25:12.720
<v Speaker 2>thanks to sponsors of the show, which you mean you're

489
00:25:12.720 --> 00:25:18.559
<v Speaker 2>about now? Okay, your curiosity is a bruin. Greg wants

490
00:25:18.559 --> 00:25:20.839
<v Speaker 2>to know any secret ease that might make for better

491
00:25:20.839 --> 00:25:22.160
<v Speaker 2>fermenting beers.

492
00:25:23.440 --> 00:25:26.279
<v Speaker 1>Try everything you can from wherever you can get it.

493
00:25:27.279 --> 00:25:29.799
<v Speaker 1>There's a lot of places at homebrew stores that or

494
00:25:29.920 --> 00:25:32.559
<v Speaker 1>try culturing your own and see what's growing out. Yeah,

495
00:25:32.599 --> 00:25:35.160
<v Speaker 1>I see what happens. What's the worst? You just make

496
00:25:35.200 --> 00:25:38.240
<v Speaker 1>a terrible batch of beer and then you trumpet clean

497
00:25:38.279 --> 00:25:39.279
<v Speaker 1>everything and start over.

498
00:25:39.519 --> 00:25:40.680
<v Speaker 2>Well, how do you know that you even have?

499
00:25:40.799 --> 00:25:40.839
<v Speaker 1>You?

500
00:25:40.920 --> 00:25:43.279
<v Speaker 2>So you put the work out and see what happens.

501
00:25:43.359 --> 00:25:45.400
<v Speaker 1>Well, there, I mean a couple of steps. You can

502
00:25:45.440 --> 00:25:48.079
<v Speaker 1>easily get stuff to get your own Peter dish set

503
00:25:48.119 --> 00:25:50.359
<v Speaker 1>up and just to start culturing. I mean you can

504
00:25:50.440 --> 00:25:52.759
<v Speaker 1>be into it for less than fifty bucks. Well yeah,

505
00:25:52.799 --> 00:25:54.079
<v Speaker 1>I mean you just need a couple of glass where

506
00:25:54.279 --> 00:25:56.480
<v Speaker 1>and you just make a small little batch of work,

507
00:25:57.119 --> 00:25:59.160
<v Speaker 1>set it out in an orchard or something like that,

508
00:25:59.799 --> 00:26:03.559
<v Speaker 1>and throw it on some dishes. And there's home technique

509
00:26:03.599 --> 00:26:05.440
<v Speaker 1>to it. But it's not impossible.

510
00:26:05.480 --> 00:26:06.839
<v Speaker 2>Wow, diy yeast.

511
00:26:08.279 --> 00:26:08.759
<v Speaker 1>It's a thing.

512
00:26:08.880 --> 00:26:11.279
<v Speaker 2>Bob Ogden wants to know when and where did hops

513
00:26:11.279 --> 00:26:14.200
<v Speaker 2>come from in brewing? Are hops used for any other purpose?

514
00:26:14.480 --> 00:26:16.319
<v Speaker 2>Do we even use hops? What are hops doing on

515
00:26:16.400 --> 00:26:17.240
<v Speaker 2>the rest of the time?

516
00:26:18.240 --> 00:26:20.680
<v Speaker 1>Good question. Well, I guess they're kind of an offshoot

517
00:26:20.680 --> 00:26:23.920
<v Speaker 1>of hemp and so I believe they were at one

518
00:26:23.920 --> 00:26:27.480
<v Speaker 1>point used for rope along those lines. They're also like

519
00:26:27.480 --> 00:26:31.640
<v Speaker 1>a subset of like pot. I think they're somehow related

520
00:26:31.680 --> 00:26:34.319
<v Speaker 1>to marijuana, but I don't. You're gonna have to fact

521
00:26:34.359 --> 00:26:34.839
<v Speaker 1>check me on that.

522
00:26:34.880 --> 00:26:43.720
<v Speaker 2>One side note, so hops aka humulus ulus humuusless lupulous,

523
00:26:43.759 --> 00:26:47.759
<v Speaker 2>I think that's what they're called, and marijuana are indeed related,

524
00:26:47.880 --> 00:26:51.599
<v Speaker 2>but instead of getting you all stony boloney hops were

525
00:26:51.640 --> 00:26:55.200
<v Speaker 2>cultivated for use in beer as early as the ninth

526
00:26:55.319 --> 00:26:59.240
<v Speaker 2>century because they have these acids and essential oils that

527
00:26:59.319 --> 00:27:02.480
<v Speaker 2>prevent oil. They also give beer that traditional bitter taste

528
00:27:02.480 --> 00:27:04.119
<v Speaker 2>that a lot of people who are not me like,

529
00:27:04.799 --> 00:27:06.519
<v Speaker 2>is now an okay time to tell you I've never

530
00:27:06.559 --> 00:27:09.720
<v Speaker 2>finished a beer. I've maybe once I finished a beer.

531
00:27:10.359 --> 00:27:13.759
<v Speaker 2>I've started a lot of beers, but I really appreciate

532
00:27:13.759 --> 00:27:16.480
<v Speaker 2>the craftsmanship. Adrian mcnabeles wants to know is it true

533
00:27:16.480 --> 00:27:19.160
<v Speaker 2>that stouts and porter are good sources of dietary item

534
00:27:19.480 --> 00:27:20.960
<v Speaker 2>I eat? Is my beer health food?

535
00:27:21.759 --> 00:27:24.079
<v Speaker 1>There was a guy who lived off nothing but guinness

536
00:27:24.480 --> 00:27:28.519
<v Speaker 1>for a month. Really and it's totally doable. Yeah, especially

537
00:27:28.599 --> 00:27:32.119
<v Speaker 1>unfiltered because you have the pro and prebatics of yeast. Okay,

538
00:27:32.160 --> 00:27:34.519
<v Speaker 1>so yeah, I mean you people have done it. It's

539
00:27:34.519 --> 00:27:38.640
<v Speaker 1>got a ton of nutrients in there. It's got to

540
00:27:38.640 --> 00:27:41.000
<v Speaker 1>be doing something weird your system after a while.

541
00:27:42.519 --> 00:27:44.960
<v Speaker 2>Did he take a sabbatical from pooping? What was the

542
00:27:45.039 --> 00:27:45.480
<v Speaker 2>deal there?

543
00:27:45.519 --> 00:27:47.880
<v Speaker 1>I don't know. And you're on a juice diet. You're

544
00:27:47.880 --> 00:27:50.079
<v Speaker 1>not getting a lot of fiber that way, it's all

545
00:27:50.160 --> 00:27:50.920
<v Speaker 1>pure liquid.

546
00:27:52.160 --> 00:27:53.680
<v Speaker 2>Who was this guy? Was this someone you knew?

547
00:27:53.759 --> 00:27:56.680
<v Speaker 1>Or was this? This is not Larry from my freshman year?

548
00:27:56.759 --> 00:27:59.799
<v Speaker 1>Now I've I had heard this. This is like this.

549
00:28:00.039 --> 00:28:01.640
<v Speaker 1>I don't know a thing.

550
00:28:01.920 --> 00:28:04.279
<v Speaker 2>Oh yeah, I'll look it up. Okay, So the Guinness

551
00:28:04.319 --> 00:28:07.359
<v Speaker 2>diet is a thing. And though I found accounts of

552
00:28:07.400 --> 00:28:11.400
<v Speaker 2>one super devout Christian slash beer lover giving up food

553
00:28:11.799 --> 00:28:14.920
<v Speaker 2>in favor of beer for forty days of Lent, I

554
00:28:14.920 --> 00:28:17.640
<v Speaker 2>guess he was inspired by monks, he did not seem

555
00:28:17.720 --> 00:28:20.240
<v Speaker 2>to be drinking guinness per se. So with a Guinness

556
00:28:20.319 --> 00:28:23.640
<v Speaker 2>diet with a stout, you'd need to drink forty seven

557
00:28:23.680 --> 00:28:27.200
<v Speaker 2>pints of guinness a day to get your caloric needs met.

558
00:28:27.400 --> 00:28:30.519
<v Speaker 2>This was calculated by a one hundred and seventy pounds

559
00:28:30.559 --> 00:28:34.279
<v Speaker 2>dude who tried it plus to fulfill your daily nutritional requirements,

560
00:28:34.319 --> 00:28:36.000
<v Speaker 2>you would need to drink a glass of orange juice

561
00:28:36.000 --> 00:28:39.039
<v Speaker 2>for vitamin C and two glasses of milk for calcium.

562
00:28:39.160 --> 00:28:41.160
<v Speaker 2>So I looked up records of people who've tried this,

563
00:28:41.240 --> 00:28:44.359
<v Speaker 2>and one account, which ran in a newspaper article in

564
00:28:44.359 --> 00:28:48.119
<v Speaker 2>the Sonoma Sun, contained a diary from which I will

565
00:28:48.160 --> 00:28:52.599
<v Speaker 2>read an excerpt. Day three. At one point, after enough

566
00:28:52.599 --> 00:28:54.519
<v Speaker 2>people told me that I look like I'm dying, it

567
00:28:54.559 --> 00:28:57.119
<v Speaker 2>all became clear. I know what hell is. Hell is

568
00:28:57.119 --> 00:28:59.119
<v Speaker 2>a giant party where you can drink all the guinness

569
00:28:59.160 --> 00:29:01.880
<v Speaker 2>you want. Only your friends can eat the delicious feast,

570
00:29:02.039 --> 00:29:04.000
<v Speaker 2>and they will laugh at you, and they will constantly

571
00:29:04.039 --> 00:29:07.519
<v Speaker 2>make comments like you look like you're dying. Another man

572
00:29:07.559 --> 00:29:10.240
<v Speaker 2>tried the Guinness diet and reported that, after having a

573
00:29:10.240 --> 00:29:13.559
<v Speaker 2>couple of lunch beers, quote, my stomach was starting to

574
00:29:13.599 --> 00:29:17.240
<v Speaker 2>make noises comparable to the dragons on Game of Thrones. Now,

575
00:29:17.240 --> 00:29:19.920
<v Speaker 2>it should be noted that both dudes who wrote their

576
00:29:20.000 --> 00:29:23.400
<v Speaker 2>trials up of this broke down around day four or

577
00:29:23.440 --> 00:29:27.400
<v Speaker 2>five and ravenously purchased and bought candy bars. One was

578
00:29:27.440 --> 00:29:29.720
<v Speaker 2>a Snickers and one was a Mars bar. So, unless

579
00:29:29.759 --> 00:29:32.640
<v Speaker 2>you are deeply alcoholic or religious, you may want to

580
00:29:32.680 --> 00:29:35.279
<v Speaker 2>just do like slim fast or step up the cardio.

581
00:29:35.319 --> 00:29:38.400
<v Speaker 2>Buddy Caitlin Thomas wants to know why does beer have

582
00:29:38.480 --> 00:29:41.680
<v Speaker 2>to have so many carbs?

583
00:29:43.240 --> 00:29:45.279
<v Speaker 1>Well, that's the whole idea of between it light and beer, right,

584
00:29:45.279 --> 00:29:48.160
<v Speaker 1>you're trying to get those carves out. It's just a

585
00:29:48.200 --> 00:29:50.359
<v Speaker 1>matter of what you use. Are your sugar sores and

586
00:29:50.519 --> 00:29:52.759
<v Speaker 1>what's going to be left over. The YaST is not

587
00:29:52.839 --> 00:29:55.319
<v Speaker 1>going to consume, and so it's one of those factors.

588
00:29:55.359 --> 00:29:57.680
<v Speaker 1>If you want to have less carbs in your beer,

589
00:29:58.799 --> 00:30:00.720
<v Speaker 1>you got to use the U strain and set it

590
00:30:00.799 --> 00:30:03.319
<v Speaker 1>up that it's going to ferment out pretty dry. But

591
00:30:03.359 --> 00:30:05.599
<v Speaker 1>at the same time, carbs are a complete balance with

592
00:30:05.640 --> 00:30:08.039
<v Speaker 1>all the other flavors. So without carbs, you're just going

593
00:30:08.119 --> 00:30:15.000
<v Speaker 1>to have a boozy, watered down, unbalanced hop mess. Yeah,

594
00:30:15.240 --> 00:30:21.319
<v Speaker 1>like that is totally They're necessary. I mean, it's the sugar.

595
00:30:21.319 --> 00:30:23.440
<v Speaker 1>It's all the sweet and a lot of the multi

596
00:30:23.480 --> 00:30:26.519
<v Speaker 1>biscuit flavor. It's all from the mall and the carbs.

597
00:30:26.920 --> 00:30:29.839
<v Speaker 2>Do light beers have they been fermenting longer or do

598
00:30:29.880 --> 00:30:31.640
<v Speaker 2>they just add water to a regular beer.

599
00:30:32.000 --> 00:30:35.119
<v Speaker 1>It's a different sugar source, so it fermends out cleaner,

600
00:30:35.240 --> 00:30:37.799
<v Speaker 1>and so you end up having just more ethanol and

601
00:30:37.839 --> 00:30:40.839
<v Speaker 1>more CO two, so it's more efficiently converted. Okay, I

602
00:30:40.880 --> 00:30:42.839
<v Speaker 1>mean there's a lot of other technology into it, but

603
00:30:42.880 --> 00:30:44.279
<v Speaker 1>I mean, so that's why it was a big thing

604
00:30:44.319 --> 00:30:46.839
<v Speaker 1>when it hit the market. I think Miller Light was

605
00:30:46.880 --> 00:30:47.400
<v Speaker 1>the first one.

606
00:30:47.559 --> 00:30:50.359
<v Speaker 2>Yeah, I said, yeah, like I knew what he was

607
00:30:50.400 --> 00:30:52.799
<v Speaker 2>talking about, but I did not know. However, after doing

608
00:30:52.839 --> 00:30:57.000
<v Speaker 2>some light googling, I have learned that this beer, Miller Light,

609
00:30:57.119 --> 00:31:00.759
<v Speaker 2>was invented in nineteen sixty seven, but was originally called

610
00:31:01.319 --> 00:31:06.640
<v Speaker 2>Gabblinger's Diet Beer. So they tweaked the marketing because, I mean,

611
00:31:06.960 --> 00:31:07.279
<v Speaker 2>it was.

612
00:31:07.319 --> 00:31:09.480
<v Speaker 1>Pretty revolutionary to actually be able to have a beer

613
00:31:10.119 --> 00:31:11.640
<v Speaker 1>around one hundred galleries.

614
00:31:11.440 --> 00:31:14.359
<v Speaker 2>Right, I love it, Like make a lobe ultras Like

615
00:31:14.519 --> 00:31:18.200
<v Speaker 2>if you like crossbit and beer, you're like, okay, Like.

616
00:31:18.240 --> 00:31:20.319
<v Speaker 1>No, I'm sorry those you don't exist.

617
00:31:21.359 --> 00:31:24.880
<v Speaker 2>Brittany Krassa wants to know what ingredient is it that

618
00:31:24.920 --> 00:31:27.400
<v Speaker 2>makes the yeast occasionally go seemingly crazy and foam up

619
00:31:27.400 --> 00:31:31.240
<v Speaker 2>and explode during first fermentation, asking for a friend, Also,

620
00:31:31.359 --> 00:31:34.000
<v Speaker 2>do you have any tips for new brewers or book recommendations?

621
00:31:34.279 --> 00:31:39.000
<v Speaker 1>Yeah, so that explosive early fermentation we have it I mean,

622
00:31:39.039 --> 00:31:41.960
<v Speaker 1>we'll blow over our tubs and we use fifty five

623
00:31:41.960 --> 00:31:45.519
<v Speaker 1>gallon drums as are blowoff. But it depends largely on

624
00:31:45.559 --> 00:31:47.920
<v Speaker 1>how much protein was in the initial frumentation and then

625
00:31:47.960 --> 00:31:50.160
<v Speaker 1>how much yeast they added. If they added just too much,

626
00:31:50.519 --> 00:31:54.960
<v Speaker 1>your fermentation just went crazy and that yeast is just really, really,

627
00:31:54.960 --> 00:31:57.119
<v Speaker 1>really active. So there's a couple of ways to get

628
00:31:57.119 --> 00:32:00.680
<v Speaker 1>around that is, get a bigger vessel saw that foam

629
00:32:00.960 --> 00:32:05.640
<v Speaker 1>breaks off or just stays in the vessel, or don't

630
00:32:05.720 --> 00:32:08.680
<v Speaker 1>had as much yeast, or keep it in a bathtub

631
00:32:08.720 --> 00:32:10.839
<v Speaker 1>with some ice. Chill it down because I mean, during

632
00:32:10.880 --> 00:32:12.799
<v Speaker 1>your fermentation there's a lot of heat generated as well,

633
00:32:13.039 --> 00:32:15.839
<v Speaker 1>so you have to chill that down otherwise it will

634
00:32:15.880 --> 00:32:17.960
<v Speaker 1>just run off and go real fast.

635
00:32:18.400 --> 00:32:20.839
<v Speaker 2>Is it better to homebrew if you're new at it

636
00:32:20.920 --> 00:32:22.720
<v Speaker 2>during the winter months than in the summer.

637
00:32:23.079 --> 00:32:25.960
<v Speaker 1>If you've got an inkling to do it at all,

638
00:32:26.039 --> 00:32:27.759
<v Speaker 1>just do it. But I mean, as far as going

639
00:32:27.799 --> 00:32:31.720
<v Speaker 1>back to the tips for homeber, sanitation got to be clean,

640
00:32:32.160 --> 00:32:36.440
<v Speaker 1>and if you think you're clean, do it again. I've

641
00:32:36.519 --> 00:32:42.039
<v Speaker 1>had so much bad homebrew because they didn't clean something properly,

642
00:32:43.039 --> 00:32:48.000
<v Speaker 1>or they oh no, I just ran bleached through it. No, Well,

643
00:32:48.079 --> 00:32:50.240
<v Speaker 1>it's just not enough. You gotta do it right.

644
00:32:50.319 --> 00:32:52.400
<v Speaker 2>What happens if you don't brew it clean? Does it

645
00:32:52.400 --> 00:32:56.279
<v Speaker 2>start to does the wrong thing? Ferment? Does it smell skunky? Okay?

646
00:32:56.519 --> 00:32:58.720
<v Speaker 1>So you set yourself up for any and everything to

647
00:32:59.359 --> 00:33:01.680
<v Speaker 1>have access to all that sugar, all those free amino

648
00:33:02.359 --> 00:33:07.119
<v Speaker 1>amino acids, and they're gonna go crazy. And so that's

649
00:33:07.200 --> 00:33:09.680
<v Speaker 1>why you sack mice service started to use because it's

650
00:33:09.720 --> 00:33:12.480
<v Speaker 1>such an active from enter it'll just attack and it'll

651
00:33:12.680 --> 00:33:16.400
<v Speaker 1>drive out now compete most other things. So that's why

652
00:33:16.440 --> 00:33:19.200
<v Speaker 1>it's really really beneficial to use a good healthy yeast.

653
00:33:19.480 --> 00:33:23.119
<v Speaker 1>But sanitation, yeah, it's kind of key because you don't

654
00:33:23.240 --> 00:33:28.240
<v Speaker 1>want like a cedar bacter. A seedar bacter makes acetic acid,

655
00:33:29.400 --> 00:33:34.039
<v Speaker 1>which is vinegar, or like a lactic acid bacteria or

656
00:33:34.119 --> 00:33:37.319
<v Speaker 1>pediacccus which makes lactic acid, Whi's not as tart, but

657
00:33:37.440 --> 00:33:40.119
<v Speaker 1>it still will ruin a beer and it's like sour milk.

658
00:33:40.680 --> 00:33:46.319
<v Speaker 2>Is Laia coccus pediacccus, my shitless.

659
00:33:46.440 --> 00:33:46.759
<v Speaker 1>Yeah.

660
00:33:46.960 --> 00:33:48.480
<v Speaker 2>Are you a clean at home? Are you a neat

661
00:33:48.480 --> 00:33:49.799
<v Speaker 2>freak at home? Or are you like not?

662
00:33:50.160 --> 00:33:53.599
<v Speaker 1>No, Like the worst is the kitchen sink and my

663
00:33:53.640 --> 00:33:56.640
<v Speaker 1>wife will rip she does totally rip anyone. It is

664
00:33:56.680 --> 00:33:57.759
<v Speaker 1>the dirtiest place in your house.

665
00:33:58.400 --> 00:34:02.920
<v Speaker 2>Oh say it is so? Oh? No? Ugh? Okay, So

666
00:34:03.000 --> 00:34:05.359
<v Speaker 2>I have often heard and feared this about kitchen sinks,

667
00:34:05.400 --> 00:34:06.759
<v Speaker 2>and I had to look it up with all and

668
00:34:07.079 --> 00:34:11.360
<v Speaker 2>according to doctor Charles Gerba, one microbiologist who's been studying

669
00:34:11.599 --> 00:34:17.000
<v Speaker 2>invisible American domestic filth for decades, your sink and sponge

670
00:34:17.039 --> 00:34:23.039
<v Speaker 2>are like bonnaroo, a witch's brew of fecal bacteria, protozoans,

671
00:34:23.320 --> 00:34:27.480
<v Speaker 2>and viruses. So he says that the cleanest looking kitchens

672
00:34:27.519 --> 00:34:31.440
<v Speaker 2>are often the dirtiest because clean people wipe up so frequently.

673
00:34:32.039 --> 00:34:35.679
<v Speaker 2>It's like painting a swath of bacteria, like Bob Ross

674
00:34:35.760 --> 00:34:39.599
<v Speaker 2>laying down the background of a gorgeous landscape. Now. Amusingly,

675
00:34:39.920 --> 00:34:42.960
<v Speaker 2>some of the cleanest kitchens, doctor Gerba claims are in

676
00:34:43.039 --> 00:34:46.320
<v Speaker 2>the homes of bachelors who rarely wipe up their countertops.

677
00:34:46.360 --> 00:34:48.719
<v Speaker 2>He says, in most cases, it's safer to make a

678
00:34:48.760 --> 00:34:52.280
<v Speaker 2>salad on a toilet seat than it is to make

679
00:34:52.320 --> 00:34:54.559
<v Speaker 2>one on a cutting board. So what are we supposed

680
00:34:54.599 --> 00:34:59.519
<v Speaker 2>to do? Uh? Well, you can either microwave or sponge

681
00:34:59.519 --> 00:35:01.239
<v Speaker 2>for a few minutes and kill all that stuff, or

682
00:35:01.280 --> 00:35:04.320
<v Speaker 2>you can survive off beer and snickers. I'm going to

683
00:35:04.440 --> 00:35:04.960
<v Speaker 2>leave it up to you.

684
00:35:05.679 --> 00:35:07.559
<v Speaker 1>But in your lab, oh, in the lab, Yeah, that's

685
00:35:07.559 --> 00:35:09.480
<v Speaker 1>a completely different story. So I get all my neat

686
00:35:09.480 --> 00:35:12.360
<v Speaker 1>freak out of my system here and then go home.

687
00:35:12.360 --> 00:35:13.280
<v Speaker 1>It's just like a slob.

688
00:35:13.679 --> 00:35:16.239
<v Speaker 2>Oh God, that would drive me crazy, that would because

689
00:35:16.239 --> 00:35:18.760
<v Speaker 2>it's be like, I know you have a master's in science, Like,

690
00:35:18.800 --> 00:35:20.960
<v Speaker 2>I know you know how to wash these dishes. Megan

691
00:35:20.960 --> 00:35:22.800
<v Speaker 2>Gerard wants to know. I heard that we have found

692
00:35:22.880 --> 00:35:26.960
<v Speaker 2>ancient civilizations had beer recipes. Do we know if that

693
00:35:27.000 --> 00:35:29.280
<v Speaker 2>was because they couldn't prevent it, like there was no refrigeration,

694
00:35:29.760 --> 00:35:31.719
<v Speaker 2>or do they do it on purpose? Are they any

695
00:35:31.719 --> 00:35:34.920
<v Speaker 2>good ancient beer? I understand was because the water was

696
00:35:35.000 --> 00:35:36.760
<v Speaker 2>so disgusting that they're like, we got to have this

697
00:35:36.760 --> 00:35:38.360
<v Speaker 2>stuff that has alcohol in it so you can kill

698
00:35:38.400 --> 00:35:39.559
<v Speaker 2>the bacteria. Is that correct?

699
00:35:39.639 --> 00:35:43.880
<v Speaker 1>Yeah? I mean I actually do really you help yourself

700
00:35:43.880 --> 00:35:46.559
<v Speaker 1>out from you killing like things like interobackter e coal.

701
00:35:46.639 --> 00:35:49.320
<v Speaker 2>I side note them bacteria's pooh that.

702
00:35:49.360 --> 00:35:51.039
<v Speaker 1>Kind of stuff, because it can't survive in that low

703
00:35:51.039 --> 00:35:52.960
<v Speaker 1>pH You can't survive with a little bit of alcohol

704
00:35:53.000 --> 00:35:56.440
<v Speaker 1>on there. Hops were added way after the fact. I

705
00:35:56.480 --> 00:35:59.880
<v Speaker 1>mean we're talking beer. It's four thousand years old. At least,

706
00:36:00.400 --> 00:36:02.039
<v Speaker 1>we haven't known what the hell we were doing, except

707
00:36:02.119 --> 00:36:04.480
<v Speaker 1>until past year came by kind of like, oh wait, no,

708
00:36:04.519 --> 00:36:08.320
<v Speaker 1>this is not just God blessing you with this alcohol.

709
00:36:08.679 --> 00:36:13.559
<v Speaker 1>It's no, it's yeast. It's yeast pissing farts. That's what

710
00:36:13.599 --> 00:36:18.079
<v Speaker 1>you get, little tiny, single cell But I don't know.

711
00:36:18.119 --> 00:36:20.480
<v Speaker 1>I have heard of some people trying to recreate really

712
00:36:20.519 --> 00:36:24.480
<v Speaker 1>ancient beers and then kind of being so so yeah,

713
00:36:24.559 --> 00:36:26.960
<v Speaker 1>but you also kind of like, I don't really know

714
00:36:27.119 --> 00:36:27.840
<v Speaker 1>how they did it.

715
00:36:28.000 --> 00:36:31.440
<v Speaker 2>Okay, So a little beer history. It could have been

716
00:36:31.480 --> 00:36:34.760
<v Speaker 2>invented up to ten thousand years ago when agriculture was

717
00:36:34.880 --> 00:36:40.840
<v Speaker 2>first starting out around Mesopotamia and bread yeasts were fermented

718
00:36:40.920 --> 00:36:45.519
<v Speaker 2>into this drinkable potable I guess I used that loosely concoction.

719
00:36:46.000 --> 00:36:49.400
<v Speaker 2>So early beers were often really thick, like more of

720
00:36:49.440 --> 00:36:53.760
<v Speaker 2>a gruel like a soupy oatmeal, and drinking straws were

721
00:36:53.880 --> 00:36:57.000
<v Speaker 2>used so that you wouldn't get the chunky bits. How

722
00:36:57.039 --> 00:37:00.840
<v Speaker 2>gross is that? According to Wikipedia, though in ancient Mesopotamia

723
00:37:00.920 --> 00:37:04.480
<v Speaker 2>the majority of brewers were probably ladies, Brewing was a

724
00:37:04.519 --> 00:37:07.920
<v Speaker 2>fairly well respected occupation during the time. And then at

725
00:37:07.920 --> 00:37:12.840
<v Speaker 2>some point it became less chunky and I guess more manly.

726
00:37:13.280 --> 00:37:16.119
<v Speaker 2>From a societal standpoint, Brian Edge wants to know, is

727
00:37:16.159 --> 00:37:18.840
<v Speaker 2>it true that there's a hops shortage or an impending one,

728
00:37:19.159 --> 00:37:20.800
<v Speaker 2>and if so, what effect does that have on the

729
00:37:20.800 --> 00:37:21.519
<v Speaker 2>brewing industry?

730
00:37:21.639 --> 00:37:25.960
<v Speaker 1>There certainly was I think was it Yakama six ten

731
00:37:26.039 --> 00:37:30.280
<v Speaker 1>years ago, somewhere in that range. One warehouse had I

732
00:37:30.360 --> 00:37:35.239
<v Speaker 1>think one third of the entire United States hop harvest

733
00:37:35.480 --> 00:37:38.079
<v Speaker 1>in just the one building and it burnt down. Oh

734
00:37:38.119 --> 00:37:43.639
<v Speaker 1>my god, overnight. Everyone's scrambling and host umm. Yeah. So

735
00:37:43.679 --> 00:37:46.280
<v Speaker 1>that immediately bumped beer prices up and they just have

736
00:37:46.400 --> 00:37:47.239
<v Speaker 1>never really gone down.

737
00:37:47.440 --> 00:37:50.679
<v Speaker 2>How insane is that? Okay, Well, evidently it happened again

738
00:37:51.159 --> 00:37:55.480
<v Speaker 2>just this past December in another hops warehouse in Yakama. Now,

739
00:37:55.519 --> 00:37:59.360
<v Speaker 2>before you open up your own arson investigation detective agency,

740
00:37:59.480 --> 00:38:02.800
<v Speaker 2>apparently these things just happen acids in the hops break

741
00:38:02.840 --> 00:38:04.880
<v Speaker 2>down and the hops heat up to the point where

742
00:38:04.880 --> 00:38:07.679
<v Speaker 2>they just burst into flames. So things like this are

743
00:38:07.679 --> 00:38:10.320
<v Speaker 2>why beer can cost you some money. Is it cheaper

744
00:38:10.320 --> 00:38:11.159
<v Speaker 2>to bring your own beer?

745
00:38:11.599 --> 00:38:15.719
<v Speaker 1>Yeah, totally depends on what you throw into it. If

746
00:38:15.719 --> 00:38:19.119
<v Speaker 1>he's throwing in like rice syrup, solids as your base

747
00:38:19.119 --> 00:38:21.480
<v Speaker 1>fermentable as it's fairly cheap. Okay, well you're not gonna

748
00:38:21.480 --> 00:38:23.199
<v Speaker 1>get a lot of flavor out of that, and so

749
00:38:24.599 --> 00:38:26.559
<v Speaker 1>you get what you pay for and you get what

750
00:38:26.599 --> 00:38:27.960
<v Speaker 1>you pay to put into it too.

751
00:38:28.039 --> 00:38:30.719
<v Speaker 2>PJ. Anderer wants to know what's happening to a beer.

752
00:38:31.480 --> 00:38:33.360
<v Speaker 2>When I bury it in my yard and wait to

753
00:38:33.440 --> 00:38:34.480
<v Speaker 2>drink it for several.

754
00:38:34.280 --> 00:38:38.239
<v Speaker 1>Years, it's probably not gonna taste all that good. Okay,

755
00:38:38.760 --> 00:38:41.920
<v Speaker 1>it's just because the aging cycle is not good. Time

756
00:38:42.039 --> 00:38:42.719
<v Speaker 1>is not good to beer.

757
00:38:43.000 --> 00:38:43.280
<v Speaker 2>Okay.

758
00:38:43.679 --> 00:38:46.679
<v Speaker 1>There's a couple of places that on the label is

759
00:38:47.119 --> 00:38:51.239
<v Speaker 1>best yesterday. You know it was just totally true. I mean,

760
00:38:51.280 --> 00:38:53.119
<v Speaker 1>the best way to have the best beer is keep

761
00:38:53.119 --> 00:38:56.480
<v Speaker 1>it cold and drink it fast. I mean, some beers

762
00:38:56.480 --> 00:38:58.000
<v Speaker 1>are men to age, like a barley wine.

763
00:38:58.239 --> 00:39:00.719
<v Speaker 2>Side note, I did not know what barle wine was.

764
00:39:01.199 --> 00:39:03.039
<v Speaker 2>I pretended to during the interview, but I just looked

765
00:39:03.079 --> 00:39:05.639
<v Speaker 2>it up and it's technically a beer. It just has

766
00:39:05.760 --> 00:39:09.199
<v Speaker 2>such a high alcohol concentration, like eight to twelve percent,

767
00:39:09.480 --> 00:39:13.679
<v Speaker 2>that is called a wine. So barley wine barely wine.

768
00:39:14.400 --> 00:39:18.159
<v Speaker 1>We did a flight of barley wine or Old Krusty.

769
00:39:18.920 --> 00:39:21.159
<v Speaker 1>I think the oldest bottle we opened was twenty years old. Oh,

770
00:39:21.760 --> 00:39:26.280
<v Speaker 1>we jumped every four years. So good. Okay, they're so good.

771
00:39:26.320 --> 00:39:27.280
<v Speaker 2>But that's on porpoise.

772
00:39:27.639 --> 00:39:29.480
<v Speaker 1>That was totally on purpose. Yeah. Yeah, if you bury

773
00:39:29.480 --> 00:39:32.119
<v Speaker 1>it in your yard, you're gonna have incredible temperature fluctuations.

774
00:39:34.119 --> 00:39:37.039
<v Speaker 1>Hell if it freezes. If I just shattered that bottle.

775
00:39:36.920 --> 00:39:37.559
<v Speaker 2>That's good point.

776
00:39:37.719 --> 00:39:39.880
<v Speaker 1>Yeah, so that would be my concern on that one.

777
00:39:40.079 --> 00:39:44.719
<v Speaker 2>All right, So no buried treasure. Jude Kenny wants Jude

778
00:39:44.960 --> 00:39:46.920
<v Speaker 2>Kenny wants to know is there a particular region in

779
00:39:46.920 --> 00:39:50.239
<v Speaker 2>the US that's favorable for open fermentation, Like, are there

780
00:39:50.280 --> 00:39:52.480
<v Speaker 2>better airborne yeast in certain regions?

781
00:39:52.719 --> 00:39:55.719
<v Speaker 1>No, Well, it depends on what is around you. I mean,

782
00:39:55.719 --> 00:39:59.159
<v Speaker 1>if you're buy orchards and a lot of agriculture, there's

783
00:39:59.239 --> 00:40:02.599
<v Speaker 1>just a lot more stuff on those leaves, especially yeast. Now,

784
00:40:02.719 --> 00:40:04.639
<v Speaker 1>so I mean, if you're near a vineyard, there's a

785
00:40:04.639 --> 00:40:06.880
<v Speaker 1>ton of yeast that lives outside of grapes on the

786
00:40:07.000 --> 00:40:09.679
<v Speaker 1>surface of them. That stuff's going to get flown off

787
00:40:09.679 --> 00:40:11.400
<v Speaker 1>in the wind. I see, you got a better chance

788
00:40:11.400 --> 00:40:13.719
<v Speaker 1>at least getting a yeast, but capturing good ones yeah,

789
00:40:13.760 --> 00:40:16.159
<v Speaker 1>well also bad ones. So that's a mixed bag.

790
00:40:17.000 --> 00:40:18.159
<v Speaker 2>Oh, that's risky.

791
00:40:18.360 --> 00:40:21.400
<v Speaker 1>It is super risky. I mean, open fermentations are very

792
00:40:21.800 --> 00:40:23.440
<v Speaker 1>They're just a risky because you don't know what you

793
00:40:23.519 --> 00:40:25.519
<v Speaker 1>ain't yet and you're also going to get a lot

794
00:40:25.519 --> 00:40:26.119
<v Speaker 1>of bacteria.

795
00:40:26.199 --> 00:40:30.159
<v Speaker 2>Okay, quick aside. In twenty thirteen, Rogue Brewery was looking

796
00:40:30.199 --> 00:40:32.639
<v Speaker 2>to make a beer with a wild yeast and they

797
00:40:32.639 --> 00:40:36.119
<v Speaker 2>tried some open fermentations and some nearby orchards but didn't

798
00:40:36.119 --> 00:40:38.079
<v Speaker 2>come up with much. They were like, so it's a

799
00:40:38.079 --> 00:40:41.920
<v Speaker 2>semi joke. They tried to culture some yeast using twelve

800
00:40:42.000 --> 00:40:45.960
<v Speaker 2>beard hairs of their brew master. This wild yeast, the

801
00:40:46.000 --> 00:40:48.840
<v Speaker 2>wildest of yeasts, really ended up being a pretty good

802
00:40:48.880 --> 00:40:51.760
<v Speaker 2>fit to culture and genetically. They found out it was

803
00:40:51.800 --> 00:40:55.440
<v Speaker 2>a hybrid between the breweries pac Man yeast and some

804
00:40:55.840 --> 00:40:58.760
<v Speaker 2>new strain, so they made a beer out of it.

805
00:40:59.039 --> 00:41:00.960
<v Speaker 2>They put the beer on the mark it and people

806
00:41:01.920 --> 00:41:06.440
<v Speaker 2>liked it, saying it had a sweet, ready, pineappoly and

807
00:41:06.519 --> 00:41:10.280
<v Speaker 2>oddly olive like notes. So the idiom to get a

808
00:41:10.320 --> 00:41:12.480
<v Speaker 2>wild hair will never be the same to me. But

809
00:41:12.960 --> 00:41:16.880
<v Speaker 2>you can open ferment or try wild strains, it just

810
00:41:17.079 --> 00:41:19.840
<v Speaker 2>might not be for beginners. Is it better to get

811
00:41:19.880 --> 00:41:22.480
<v Speaker 2>a kit and try to culture something and see what happens?

812
00:41:22.559 --> 00:41:24.920
<v Speaker 1>It is definitely if you're just getting started to buy

813
00:41:24.960 --> 00:41:27.360
<v Speaker 1>something that's already cultured, and that way you can't really

814
00:41:27.400 --> 00:41:31.639
<v Speaker 1>screw it up. You can start slow, but yeah, get

815
00:41:31.679 --> 00:41:35.079
<v Speaker 1>into it. And then to culture your own east, that's

816
00:41:35.119 --> 00:41:39.119
<v Speaker 1>like just jumping in. That's a couple of steps.

817
00:41:39.639 --> 00:41:42.280
<v Speaker 2>But in general near an orchard would be a good

818
00:41:42.320 --> 00:41:47.920
<v Speaker 2>place for excermation. Okay, Carrie Stewart wants to know to

819
00:41:48.000 --> 00:41:50.760
<v Speaker 2>craft brewers maintain their own hops and yete strains like

820
00:41:50.800 --> 00:41:53.199
<v Speaker 2>proprietary blends or are they like sour dough starters that

821
00:41:53.280 --> 00:41:55.480
<v Speaker 2>get passed around and shared among other brewers.

822
00:41:56.639 --> 00:41:59.559
<v Speaker 1>So you can buy a pack man yea, yeah, you

823
00:41:59.559 --> 00:42:01.719
<v Speaker 1>can actually by the use that we use from the

824
00:42:01.760 --> 00:42:05.159
<v Speaker 1>majority of our beers and use it in homebrew. Yeah,

825
00:42:05.239 --> 00:42:08.679
<v Speaker 1>but it is like something that we definitely use others.

826
00:42:08.960 --> 00:42:11.559
<v Speaker 1>I think Beard was the only one that was proprietary.

827
00:42:12.480 --> 00:42:14.840
<v Speaker 1>We don't do that here, but a lot of brewers will,

828
00:42:14.960 --> 00:42:17.280
<v Speaker 1>and they will make their own yeast and keep it

829
00:42:17.320 --> 00:42:19.960
<v Speaker 1>completely in house. They'll go from frozen culture all the

830
00:42:20.000 --> 00:42:23.119
<v Speaker 1>way to pitch and use that and never have to

831
00:42:23.199 --> 00:42:24.440
<v Speaker 1>buy yeast from anywhere else.

832
00:42:24.639 --> 00:42:28.119
<v Speaker 2>So remember to pitch just means to add yeast. So

833
00:42:28.119 --> 00:42:30.760
<v Speaker 2>many terms. But now you can throw them around like

834
00:42:30.800 --> 00:42:33.280
<v Speaker 2>you know what they mean. Old word over here will

835
00:42:33.280 --> 00:42:36.920
<v Speaker 2>not blow your cover. Sarah Michelle Welch wants to know

836
00:42:37.039 --> 00:42:41.159
<v Speaker 2>why do beers have different percentages of alcoholics them different styles.

837
00:42:41.159 --> 00:42:44.159
<v Speaker 1>It's appropriate and they will match better with the flavor

838
00:42:44.440 --> 00:42:46.920
<v Speaker 1>profile the balance of it. So some will have a

839
00:42:46.920 --> 00:42:50.039
<v Speaker 1>little bit more malt and that can handle a little

840
00:42:50.119 --> 00:42:51.960
<v Speaker 1>more alcohol, or a little more sugar that can handle

841
00:42:51.960 --> 00:42:54.119
<v Speaker 1>more alcohol. It does change up the mouthfeel as well.

842
00:42:54.119 --> 00:42:58.039
<v Speaker 2>And then so mouthfeel is the viscosity and bubble pain

843
00:42:58.320 --> 00:43:01.519
<v Speaker 2>is the carbonation. Yeah, these are good terms. Any other

844
00:43:01.559 --> 00:43:02.679
<v Speaker 2>weird terms I should know about?

845
00:43:02.880 --> 00:43:05.280
<v Speaker 1>Oh see, uh drinkability?

846
00:43:05.760 --> 00:43:06.960
<v Speaker 2>What the hell does that mean?

847
00:43:07.239 --> 00:43:08.840
<v Speaker 1>Exactly? So that's why I had to take it off

848
00:43:08.880 --> 00:43:10.639
<v Speaker 1>the century for him, because everyone kept like, well, yeah,

849
00:43:10.639 --> 00:43:15.039
<v Speaker 1>I could pound six of these. That's not what that means.

850
00:43:15.559 --> 00:43:19.199
<v Speaker 2>So drinkability does not mean pound ability, but rather what

851
00:43:19.360 --> 00:43:22.159
<v Speaker 2>is the arc of the beer when you first first

852
00:43:22.199 --> 00:43:24.280
<v Speaker 2>take a sip and then when it warms up a

853
00:43:24.280 --> 00:43:27.639
<v Speaker 2>little on your tongue, and then the lingering aftertaste and

854
00:43:27.760 --> 00:43:31.840
<v Speaker 2>is it all good? Great? That's drinkability. Also, while editing this,

855
00:43:31.960 --> 00:43:34.679
<v Speaker 2>I started to imagine that Quentin was a muppet. I

856
00:43:34.679 --> 00:43:38.199
<v Speaker 2>think his voice lends itself well to muppetness. Just picture it.

857
00:43:38.280 --> 00:43:40.880
<v Speaker 2>He has a high degree of listenability. When you're having

858
00:43:40.920 --> 00:43:44.079
<v Speaker 2>to test beers for your job, are you spitting them?

859
00:43:44.119 --> 00:43:46.079
<v Speaker 2>Or are you getting hammered at two in the afternoon

860
00:43:46.159 --> 00:43:46.719
<v Speaker 2>for well.

861
00:43:48.480 --> 00:43:50.960
<v Speaker 1>Good call on the time. That's actually when we do it. No,

862
00:43:51.039 --> 00:43:54.840
<v Speaker 1>we only give two ounces and six samples. That eight

863
00:43:54.880 --> 00:43:57.119
<v Speaker 1>samples at max. So okay, at most you've got ten

864
00:43:57.199 --> 00:44:00.400
<v Speaker 1>ounces and you're not getting hammered. Okay, No, he walks

865
00:44:00.440 --> 00:44:04.719
<v Speaker 1>around here annihilated afterwards. And there's always pitcups. You always

866
00:44:04.719 --> 00:44:06.480
<v Speaker 1>have to give spitcups, just in case, just in.

867
00:44:06.440 --> 00:44:08.800
<v Speaker 2>Case someone wants to, just in case it seems insulting.

868
00:44:11.039 --> 00:44:13.960
<v Speaker 2>Stephan Titus wants to know how do you keep your

869
00:44:13.960 --> 00:44:17.119
<v Speaker 2>records organized? And are you a naturally organized person? We

870
00:44:17.119 --> 00:44:19.320
<v Speaker 2>did talk about your cleanliness, but how do you do

871
00:44:19.320 --> 00:44:22.639
<v Speaker 2>you have log books happening? So how do you keep

872
00:44:22.679 --> 00:44:26.639
<v Speaker 2>track a millions of yeast pets or I guess livestock

873
00:44:26.840 --> 00:44:28.000
<v Speaker 2>if you want to look at them that way?

874
00:44:28.360 --> 00:44:31.239
<v Speaker 1>Yeah, no, So it's it depends on every company, does

875
00:44:31.239 --> 00:44:33.800
<v Speaker 1>it a little different. We're still on the Excel paper, okay,

876
00:44:34.360 --> 00:44:35.920
<v Speaker 1>and we definitely want to get away from that as

877
00:44:35.920 --> 00:44:38.039
<v Speaker 1>soon as possible, because it is the kind of a

878
00:44:38.119 --> 00:44:40.960
<v Speaker 1>nightmare of this Sixcel file labeled this and yeah, yeah,

879
00:44:41.000 --> 00:44:43.599
<v Speaker 1>I mean Excel is great for what it does. It's

880
00:44:43.679 --> 00:44:46.480
<v Speaker 1>not a good database. Yeah, it can't handle a lot

881
00:44:46.519 --> 00:44:46.960
<v Speaker 1>of data.

882
00:44:47.039 --> 00:44:48.840
<v Speaker 2>But database is on your Christmas list.

883
00:44:49.000 --> 00:44:51.039
<v Speaker 1>Lab Information management system is on my wish list.

884
00:44:51.119 --> 00:44:53.280
<v Speaker 2>Caitlin Plate wants to know our food scientists common to

885
00:44:53.360 --> 00:44:55.400
<v Speaker 2>fine working in breweries or is it still overrun by

886
00:44:55.440 --> 00:44:59.000
<v Speaker 2>a lot of engineers. She's a future food scientist who

887
00:44:59.039 --> 00:45:02.480
<v Speaker 2>would love a job at a brewery fishing smiley face.

888
00:45:04.800 --> 00:45:04.960
<v Speaker 2>You know.

889
00:45:05.000 --> 00:45:07.880
<v Speaker 1>Actually there's more and more universities actually coming out with

890
00:45:08.320 --> 00:45:12.559
<v Speaker 1>specific brewing programs. Oh yeah. When I was going to undergrad,

891
00:45:12.719 --> 00:45:14.480
<v Speaker 1>I really wasn't thinking of brewing right off the gate.

892
00:45:14.519 --> 00:45:16.079
<v Speaker 1>I was thinking of med school. And then I realized

893
00:45:16.079 --> 00:45:18.679
<v Speaker 1>I didn't like people that much. And then I was like,

894
00:45:18.719 --> 00:45:19.639
<v Speaker 1>all right, what am I going to do with a

895
00:45:19.639 --> 00:45:22.039
<v Speaker 1>microbiology degree? And so he hopped into food science because

896
00:45:22.280 --> 00:45:25.519
<v Speaker 1>I just you could be an ice cream scientist. Come on,

897
00:45:25.920 --> 00:45:28.239
<v Speaker 1>you can do that. Hell's yeah, somebody's got to do that. Actually,

898
00:45:28.239 --> 00:45:30.079
<v Speaker 1>ice cream is really complex as a food base. It

899
00:45:30.159 --> 00:45:32.519
<v Speaker 1>is a good jack of all trades degree is to

900
00:45:32.679 --> 00:45:37.239
<v Speaker 1>do food science. You've got physics, microbiology, chemistry, and just

901
00:45:37.800 --> 00:45:39.719
<v Speaker 1>and a lot of sensory so you can kind of

902
00:45:39.719 --> 00:45:41.119
<v Speaker 1>walk in anywhere.

903
00:45:41.199 --> 00:45:43.480
<v Speaker 2>Oh, this is a good question about selecting a beer.

904
00:45:43.480 --> 00:45:45.280
<v Speaker 2>Becca wants to know. With a vast number of beers

905
00:45:45.280 --> 00:45:48.400
<v Speaker 2>these days, how do I navigate them all? My BF

906
00:45:48.679 --> 00:45:50.840
<v Speaker 2>either best friend or boyfriend and I were talking last

907
00:45:50.920 --> 00:45:53.079
<v Speaker 2>night and he said there are too many beers, so

908
00:45:53.199 --> 00:45:55.800
<v Speaker 2>much is good that nothing is standing out anymore. So

909
00:45:55.800 --> 00:45:58.480
<v Speaker 2>how does one make choices in this oversaturated market of

910
00:45:58.519 --> 00:46:02.519
<v Speaker 2>local breweries and limited editions, too much of a good things?

911
00:46:02.679 --> 00:46:03.400
<v Speaker 2>What's to be done?

912
00:46:04.000 --> 00:46:08.119
<v Speaker 1>Pick a brewery? Just stick there? Yeah, road has everything

913
00:46:08.119 --> 00:46:08.480
<v Speaker 1>you need.

914
00:46:08.760 --> 00:46:12.159
<v Speaker 2>Kidding aside, both Jake and Quenton essentially say try to

915
00:46:12.199 --> 00:46:15.800
<v Speaker 2>fund the local guys. That's one angle. Two more questions,

916
00:46:16.519 --> 00:46:19.480
<v Speaker 2>what do you hate about your job or your life

917
00:46:19.639 --> 00:46:24.079
<v Speaker 2>or brewing or yeast? Or is there a certain moment

918
00:46:25.519 --> 00:46:27.079
<v Speaker 2>or is there a thing your fuck this?

919
00:46:27.480 --> 00:46:30.079
<v Speaker 1>Yeah, there's one moment every damn morning when I show

920
00:46:30.159 --> 00:46:32.320
<v Speaker 1>up and I have to open the incubator and look

921
00:46:32.320 --> 00:46:35.599
<v Speaker 1>at those peta dishes? We got anything?

922
00:46:35.920 --> 00:46:36.320
<v Speaker 2>Yeah? Yeah?

923
00:46:36.320 --> 00:46:39.159
<v Speaker 1>And I hope not. I mean it really Basically the

924
00:46:39.159 --> 00:46:42.440
<v Speaker 1>way I set up the quality program, it's if something grows,

925
00:46:42.480 --> 00:46:45.079
<v Speaker 1>it probably shouldn't have been there unless it was the

926
00:46:45.199 --> 00:46:46.800
<v Speaker 1>yeast we were looking for. And that's when we were

927
00:46:46.800 --> 00:46:49.639
<v Speaker 1>making the beard yeast or a beard beer. That bastard

928
00:46:49.719 --> 00:46:52.280
<v Speaker 1>it was technically a wild yeast, and so it was

929
00:46:52.679 --> 00:46:54.400
<v Speaker 1>resistant to all the plates I would put it on.

930
00:46:54.719 --> 00:46:56.440
<v Speaker 1>If I didn't know exactly what it looked like, that

931
00:46:56.559 --> 00:47:01.159
<v Speaker 1>crusty little bastard. Huh, I would have a freak out

932
00:47:01.239 --> 00:47:03.320
<v Speaker 1>and like a condition fit, Like we've got a wild

933
00:47:03.360 --> 00:47:05.960
<v Speaker 1>east and it's gone through the package line, and oh

934
00:47:06.000 --> 00:47:08.079
<v Speaker 1>my god, every gas getting the building's gonna have to

935
00:47:08.079 --> 00:47:10.199
<v Speaker 1>be completely replaced, and we're gonna be shut down for weeks.

936
00:47:10.199 --> 00:47:12.119
<v Speaker 1>And I'd have that little moment. By the time something

937
00:47:12.119 --> 00:47:13.719
<v Speaker 1>can grow on a Petter dish, it could be in

938
00:47:13.760 --> 00:47:14.400
<v Speaker 1>North Carolina.

939
00:47:14.519 --> 00:47:16.920
<v Speaker 2>So for quality control, which is a huge part of

940
00:47:17.000 --> 00:47:20.599
<v Speaker 2>Quentin's job, he has to keep reference samples of every

941
00:47:20.679 --> 00:47:23.559
<v Speaker 2>batch that goes into a bottle or can so he

942
00:47:23.639 --> 00:47:26.400
<v Speaker 2>can verify in case they do have an issue with one.

943
00:47:26.599 --> 00:47:28.880
<v Speaker 2>So they have an area of the brewery that's like

944
00:47:28.920 --> 00:47:31.880
<v Speaker 2>a library of beers, and they have samples of a

945
00:47:31.880 --> 00:47:34.280
<v Speaker 2>bunch of recent bruise in the lab. So when you

946
00:47:34.320 --> 00:47:37.199
<v Speaker 2>open up that thing, you're just hoping it's just like anxiety.

947
00:47:37.280 --> 00:47:39.480
<v Speaker 1>Yeah, I don't want to smell anything funky, that's for

948
00:47:39.559 --> 00:47:40.039
<v Speaker 1>damn sure.

949
00:47:40.239 --> 00:47:42.519
<v Speaker 2>One of the things that might be funky is something

950
00:47:42.559 --> 00:47:46.719
<v Speaker 2>called for ethyl phenol, which is created by a spoilage yeast.

951
00:47:47.239 --> 00:47:48.320
<v Speaker 1>Was that not like poop?

952
00:47:48.599 --> 00:47:48.920
<v Speaker 2>Okay?

953
00:47:49.039 --> 00:47:50.360
<v Speaker 1>Yeah, it's like straight poop.

954
00:47:53.480 --> 00:47:55.199
<v Speaker 2>There's so many reasons why you don't want to smell that.

955
00:47:55.280 --> 00:47:59.320
<v Speaker 1>In the more baby Vomit or partannamizes it is a

956
00:47:59.480 --> 00:48:02.199
<v Speaker 1>really really one because it's just a bugger to get

957
00:48:02.239 --> 00:48:05.320
<v Speaker 1>rid of it. If we ever at it. It's horse

958
00:48:05.320 --> 00:48:09.800
<v Speaker 1>blanket and band aid and barnyard. Oh yeah, it's a

959
00:48:09.840 --> 00:48:13.400
<v Speaker 1>whole bunch of bad and it has shut down wineries. So,

960
00:48:13.440 --> 00:48:15.199
<v Speaker 1>I mean, there's a hit list of crap I don't

961
00:48:15.199 --> 00:48:18.519
<v Speaker 1>want to ever see in this That's one of them

962
00:48:18.840 --> 00:48:19.639
<v Speaker 1>that's on my shit list.

963
00:48:20.079 --> 00:48:21.480
<v Speaker 2>What's the best part of your.

964
00:48:21.440 --> 00:48:28.000
<v Speaker 1>Job the complete randomness of the day. Well, I mean,

965
00:48:28.039 --> 00:48:31.199
<v Speaker 1>I've got it structured, so when it is danned out

966
00:48:31.320 --> 00:48:35.199
<v Speaker 1>like that's really really awesome. But I never know what

967
00:48:35.320 --> 00:48:39.360
<v Speaker 1>new project can throw at me. So I got pulled

968
00:48:39.360 --> 00:48:40.920
<v Speaker 1>in all sorts of different directions, and I kind of

969
00:48:40.920 --> 00:48:41.960
<v Speaker 1>have to be the master of all.

970
00:48:41.920 --> 00:48:43.400
<v Speaker 2>Ground here, so I think what I'm trying to say

971
00:48:43.400 --> 00:48:46.480
<v Speaker 2>that he likes the variety, even though it's part I

972
00:48:46.519 --> 00:48:49.599
<v Speaker 2>asked the Level ten Spirits wizard Jake Coleshue, and he

973
00:48:49.719 --> 00:48:52.719
<v Speaker 2>said that the coolest thing about being a distiller is

974
00:48:52.760 --> 00:48:55.480
<v Speaker 2>when he hosts a cocktail event or a whiskey release

975
00:48:55.519 --> 00:48:57.400
<v Speaker 2>and he gets to see a whole room of people

976
00:48:57.480 --> 00:49:01.559
<v Speaker 2>enjoying themselves as part of the fruit of his labor.

977
00:49:01.559 --> 00:49:03.440
<v Speaker 2>I guess the spoiled fruits of his labor put in

978
00:49:03.519 --> 00:49:05.840
<v Speaker 2>a good way. He says, that's more rewarding for me

979
00:49:05.880 --> 00:49:10.760
<v Speaker 2>than drinking himself. Although Jake also referenced that meme this

980
00:49:10.840 --> 00:49:12.679
<v Speaker 2>is what my friends think I do, this is what

981
00:49:12.679 --> 00:49:14.480
<v Speaker 2>my parents think I do. This is what I actually do,

982
00:49:14.880 --> 00:49:17.079
<v Speaker 2>and he says what he actually does is clean. Says,

983
00:49:17.079 --> 00:49:21.599
<v Speaker 2>whenever you look at brewing or distilling, controlling yeast and

984
00:49:21.679 --> 00:49:25.599
<v Speaker 2>bacterial growth is so important that brewers are almost just

985
00:49:25.800 --> 00:49:29.280
<v Speaker 2>glorified dishwashers. I'm going to quote him directly. He said,

986
00:49:29.719 --> 00:49:35.079
<v Speaker 2>I mean, we just clean, clean, clean, clean, clean, sanitize, clean,

987
00:49:35.320 --> 00:49:38.880
<v Speaker 2>and then we clean, then we sanitize and clean, and

988
00:49:38.920 --> 00:49:44.000
<v Speaker 2>then we sanitize. Quentin of course echoed this fact of zymology.

989
00:49:44.480 --> 00:49:45.719
<v Speaker 1>So like, I don't know if you're ware of this,

990
00:49:45.719 --> 00:49:48.159
<v Speaker 1>but ninety percent of a brewer's job is cleaning stuff.

991
00:49:48.760 --> 00:49:53.159
<v Speaker 1>I just heard that is totally true. Uh, Industry wide

992
00:49:53.159 --> 00:49:55.719
<v Speaker 1>turnover is pretty high because everyone's like, I'm gonna work

993
00:49:55.719 --> 00:49:57.880
<v Speaker 1>at a brewery and I'm gonna make beer. So I mean,

994
00:49:57.920 --> 00:50:00.800
<v Speaker 1>somebody's got clean those kegs, somebody's gonna make the cardboard box,

995
00:50:00.960 --> 00:50:04.239
<v Speaker 1>and otherwise the whole thing collapses. And so you can

996
00:50:04.239 --> 00:50:06.400
<v Speaker 1>never complain about working too hard because somebody else is

997
00:50:06.679 --> 00:50:11.960
<v Speaker 1>doing another really hard job, especially around here, because yeah,

998
00:50:12.000 --> 00:50:14.400
<v Speaker 1>you are cleaning stuff, you're removing stuff, you're lifting kegs.

999
00:50:14.800 --> 00:50:17.039
<v Speaker 2>You're not just kicking back on a porch drinking beer

1000
00:50:17.079 --> 00:50:19.639
<v Speaker 2>all day. If you had any advice for someone who

1001
00:50:19.639 --> 00:50:22.360
<v Speaker 2>wants to be a professional brewer or professional food scientist

1002
00:50:22.480 --> 00:50:24.719
<v Speaker 2>in general, what's the most important piece, and then I'll

1003
00:50:24.960 --> 00:50:26.760
<v Speaker 2>let you go, since I've been asking you a one million.

1004
00:50:26.599 --> 00:50:29.559
<v Speaker 1>Questions last week, I was here fifteen hours on Friday.

1005
00:50:29.760 --> 00:50:35.599
<v Speaker 1>Don't worry about it is get into a lab or

1006
00:50:35.599 --> 00:50:38.079
<v Speaker 1>get into whatever you think you're going to do as

1007
00:50:38.119 --> 00:50:39.800
<v Speaker 1>soon as possible. Find out what your passionate is get

1008
00:50:39.840 --> 00:50:40.760
<v Speaker 1>involved as soon as possible.

1009
00:50:40.800 --> 00:50:44.280
<v Speaker 2>Will you ever call yourself a zymologist? I think you

1010
00:50:44.280 --> 00:50:44.800
<v Speaker 2>should start.

1011
00:50:44.800 --> 00:50:45.239
<v Speaker 1>I don't know.

1012
00:50:45.360 --> 00:50:47.480
<v Speaker 2>I love that you can call yourself the minister of

1013
00:50:47.519 --> 00:50:50.159
<v Speaker 2>truth or a wizard, but a zimologist is a stretch.

1014
00:50:50.360 --> 00:50:50.719
<v Speaker 1>I don't know.

1015
00:50:50.880 --> 00:50:53.480
<v Speaker 2>Well, you're the most knowledgeable zimologist I've ever met. So

1016
00:50:53.599 --> 00:50:56.960
<v Speaker 2>cheered to that. Thank you so much.

1017
00:50:56.800 --> 00:50:59.039
<v Speaker 1>For being no, no, no, I'm glad we can turn

1018
00:50:59.119 --> 00:51:02.360
<v Speaker 1>out cheers to yees yeah, absolutely and everything else in there,

1019
00:51:02.880 --> 00:51:03.559
<v Speaker 1>don't say that.

1020
00:51:03.840 --> 00:51:06.960
<v Speaker 2>To see photos of me and Quentin's Sturgeon, you can

1021
00:51:07.000 --> 00:51:10.800
<v Speaker 2>head to my Instagram at ologies. The podcast is also

1022
00:51:10.840 --> 00:51:13.960
<v Speaker 2>on Twitter at ologies and I'm on both as Ali

1023
00:51:14.000 --> 00:51:17.039
<v Speaker 2>Ward with one L. Thank you so much to Shannon

1024
00:51:17.119 --> 00:51:20.159
<v Speaker 2>Feltis and Bonnie Dutch again for hooking this interview up

1025
00:51:20.239 --> 00:51:23.800
<v Speaker 2>and driving me to Newport and hanging out and getting

1026
00:51:24.159 --> 00:51:28.599
<v Speaker 2>Dutch Brothers coffee and burgers. And to Jakolshu and Quentin

1027
00:51:28.679 --> 00:51:32.400
<v Speaker 2>Sturgeon for the fungus chats and the really memorable We'll

1028
00:51:32.440 --> 00:51:35.400
<v Speaker 2>Never Forget tour. Thank you also to everyone for supporting

1029
00:51:35.400 --> 00:51:38.679
<v Speaker 2>on Patreon again. It's an independent podcast and you can

1030
00:51:38.679 --> 00:51:41.039
<v Speaker 2>become a patron for as little as twenty five cents

1031
00:51:41.039 --> 00:51:44.559
<v Speaker 2>an episode, and you can have your questions asked to theologists.

1032
00:51:44.719 --> 00:51:47.199
<v Speaker 2>You can also support the podcast by getting yourself some

1033
00:51:47.280 --> 00:51:51.000
<v Speaker 2>ologies merch, like some awesome shirts and hats and toats

1034
00:51:51.039 --> 00:51:54.559
<v Speaker 2>and pins. That's at ologiesmerch dot com. You can join

1035
00:51:54.639 --> 00:51:57.039
<v Speaker 2>up with other ologites in the Facebook group. Thank you

1036
00:51:57.119 --> 00:52:00.960
<v Speaker 2>to Ernie for admitting, and thank you as always to

1037
00:52:01.000 --> 00:52:03.840
<v Speaker 2>Stephen Ray Morris for doing a bang up job editing.

1038
00:52:03.960 --> 00:52:07.639
<v Speaker 2>As I record these asides several days later than usual

1039
00:52:08.079 --> 00:52:10.679
<v Speaker 2>because I was traveling for a family emergency. My folks

1040
00:52:10.679 --> 00:52:12.840
<v Speaker 2>were stuck in a bit of a blizzard up north

1041
00:52:13.079 --> 00:52:17.280
<v Speaker 2>and I got hella behind. Thank you again so much

1042
00:52:17.280 --> 00:52:19.760
<v Speaker 2>for listening. If you like the podcast, you can always

1043
00:52:19.800 --> 00:52:23.440
<v Speaker 2>support for free by rating and reviewing on iTunes. That

1044
00:52:23.480 --> 00:52:25.760
<v Speaker 2>helps so much. And as a thank you for sticking

1045
00:52:25.760 --> 00:52:27.719
<v Speaker 2>it through to the credits, I usually reward you with

1046
00:52:27.800 --> 00:52:31.559
<v Speaker 2>one heinous secret for my life, and I'm going to

1047
00:52:31.639 --> 00:52:35.199
<v Speaker 2>tell you too. Number one, I love eating smoked oysters

1048
00:52:35.239 --> 00:52:37.800
<v Speaker 2>from a can. I think they're good. I love them

1049
00:52:38.280 --> 00:52:41.360
<v Speaker 2>in two the last few houses and apartments I've lived in,

1050
00:52:41.639 --> 00:52:44.840
<v Speaker 2>I've written notes, and I've tucked them into hidden places,

1051
00:52:44.880 --> 00:52:47.400
<v Speaker 2>and I always wonder when someone will find them, And

1052
00:52:47.440 --> 00:52:50.159
<v Speaker 2>I hope at least like a decade goes by, because

1053
00:52:50.360 --> 00:52:54.119
<v Speaker 2>if you find like a two month old, wistful farewell note,

1054
00:52:54.239 --> 00:52:57.079
<v Speaker 2>it's this kind of embarrassing, like if you're pulling away

1055
00:52:57.199 --> 00:53:00.239
<v Speaker 2>the moving truck and like the new tenant. Fine, it's

1056
00:53:00.280 --> 00:53:03.480
<v Speaker 2>this like it's the year twenty eighteen and I used

1057
00:53:03.480 --> 00:53:06.039
<v Speaker 2>to live here. Note like with still wet ink tucked

1058
00:53:06.079 --> 00:53:08.719
<v Speaker 2>behind a cupboard. That's just embarrassing. But I do wonder

1059
00:53:08.800 --> 00:53:10.519
<v Speaker 2>if anyone's found any of the notes I've hidden in

1060
00:53:10.559 --> 00:53:14.360
<v Speaker 2>any of the apartments or houses I lived in. And

1061
00:53:14.440 --> 00:53:17.119
<v Speaker 2>I also wonder if there are any notes lurking behind

1062
00:53:17.199 --> 00:53:21.360
<v Speaker 2>any weird floorboards around me right now? Isn't that weird?

1063
00:53:21.480 --> 00:53:23.920
<v Speaker 2>Have you ever done that? Anyway? And this is now

1064
00:53:24.000 --> 00:53:26.159
<v Speaker 2>twenty twenty two to me, I'm just popping back in

1065
00:53:26.199 --> 00:53:29.639
<v Speaker 2>to say thank you for listening to these encores as

1066
00:53:29.760 --> 00:53:33.599
<v Speaker 2>I grieve and get through a funeral planning for my dad,

1067
00:53:33.960 --> 00:53:37.239
<v Speaker 2>who once building us a house when we lived in Tahoe,

1068
00:53:37.320 --> 00:53:39.480
<v Speaker 2>wrote a note that he hid on a board in

1069
00:53:39.519 --> 00:53:42.559
<v Speaker 2>a wall. And in twenty nineteen, my sister Janelle happened

1070
00:53:42.599 --> 00:53:45.159
<v Speaker 2>to take a day trip. Happened to see that they

1071
00:53:45.159 --> 00:53:47.519
<v Speaker 2>were remodeling that house, and happened to talk to the

1072
00:53:47.519 --> 00:53:51.599
<v Speaker 2>owner outside who had found the board like a week

1073
00:53:51.679 --> 00:53:54.559
<v Speaker 2>or so before and saved it. So he gave her

1074
00:53:54.599 --> 00:53:57.480
<v Speaker 2>the board, and for my parents' fiftieth wedding anniversary in

1075
00:53:57.480 --> 00:54:00.639
<v Speaker 2>twenty nineteen, my sister gifted them that like a time

1076
00:54:00.639 --> 00:54:02.840
<v Speaker 2>capsule from their past, and we all freaked out and

1077
00:54:02.880 --> 00:54:05.679
<v Speaker 2>we cried a lot. And my parents were actually building

1078
00:54:05.719 --> 00:54:08.519
<v Speaker 2>a small cottage in my sister's yard to live out

1079
00:54:08.559 --> 00:54:12.719
<v Speaker 2>their their final days this past few months, and it's

1080
00:54:12.800 --> 00:54:14.559
<v Speaker 2>due to be finished in a few weeks. And my

1081
00:54:14.639 --> 00:54:16.360
<v Speaker 2>dad's goal was to sit on the deck and drink

1082
00:54:16.360 --> 00:54:19.199
<v Speaker 2>a glass of wine before he passed away, and he

1083
00:54:19.239 --> 00:54:21.639
<v Speaker 2>almost made it. But we're going to be hanging that

1084
00:54:21.719 --> 00:54:24.000
<v Speaker 2>board that my sister found somewhere in the cottage. So

1085
00:54:24.480 --> 00:54:26.480
<v Speaker 2>I guess I got a thing for hanging notes or

1086
00:54:26.559 --> 00:54:29.559
<v Speaker 2>hiding notes in places. Thank you all so much for

1087
00:54:29.599 --> 00:54:32.039
<v Speaker 2>their critter picks for Grandpad's and I hope you're out

1088
00:54:32.039 --> 00:54:35.480
<v Speaker 2>there having a tiny ice cream and enjoying the day. Okay,

1089
00:54:37.159 --> 00:54:38.800
<v Speaker 2>bye bye, okay bye bye.

1090
00:54:38.960 --> 00:54:52.119
<v Speaker 3>Pacaderman College Hommeology, crypto Zoology, lithology, and Mathnology meteorology, pathology, apology, ceriology, elinology.

1091
00:55:01.440 --> 00:55:03.679
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1092
00:55:03.719 --> 00:55:06.800
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1093
00:55:06.840 --> 00:55:09.559
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1094
00:55:09.599 --> 00:55:12.519
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1095
00:55:12.599 --> 00:55:15.360
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1096
00:55:15.559 --> 00:55:19.280
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1097
00:55:19.400 --> 00:55:22.880
<v Speaker 4>and her mix of rainbow root vegetables and enjoyed Goozillionaire

1098
00:55:23.000 --> 00:55:26.199
<v Speaker 4>or Soldier caramel cheesecake. Can't argue with that shop in

1099
00:55:26.280 --> 00:55:30.079
<v Speaker 4>store or online. Tesco Every Little Helps available at most stores,

1100
00:55:30.119 --> 00:55:31.079
<v Speaker 4>Prices varying Express