WEBVTT

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<v Speaker 1>You're on the bus an hour from home and bumper

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<v Speaker 1>to bumper traffic creeping forward a few inches at a time.

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<v Speaker 1>Someone's kids are screaming, and suddenly your back is too. Luckily,

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<v Speaker 1>Panadal extra film coated tablets are boosted by caffeine and

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<v Speaker 1>they get to work in as little as ten minutes

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<v Speaker 1>for powerful relief. That's more than just paracetamol. That's one

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<v Speaker 1>for panadal speed based on absorption data. Contains paracetamol. Always

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<v Speaker 1>read the label or leaflet.

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<v Speaker 2>Oh hey, hi, there, it's your weird step cousin Ali

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<v Speaker 2>Ward rumbling up to the family barbecue in a transam

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<v Speaker 2>and offering you your first room temperature beer. Are you

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<v Speaker 2>ready to get yeasty? Okay, good? So this episode touches

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

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

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<v Speaker 2>the planet. Yeast. It's also in beer. And I got

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<v Speaker 2>a hot tip by being alive that people like beer

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<v Speaker 2>and so. On a recent trip to Portland, I was

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<v Speaker 2>very generously chauffeured through the woods and to the shore

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<v Speaker 2>on a road trip by the wonderful Sister Duo and

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<v Speaker 2>my own personal merch queens Shannon Feltis and Bonnie Dutch

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<v Speaker 2>and they had an inn at Rogue Brewery in Newport, Oregon.

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

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

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

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<v Speaker 2>you take a sack of grain and water and turn

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

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

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

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<v Speaker 2>beer on myself as a child in the shower. More

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<v Speaker 2>on not in a minute. Number Two, I read all

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

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

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<v Speaker 2>one hundred percent independently made a lot of people I

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<v Speaker 2>guess didn't know that. So listeners pay to keep it

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<v Speaker 2>going through life sustaining Patreon donations at patreon dot com,

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

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

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

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<v Speaker 2>It helps the podcast get seen by other people. So

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<v Speaker 2>we've remained in the top thirty or so science podcast

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

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<v Speaker 2>broke its own download record. It truly means a world

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<v Speaker 2>to me, and this project is my favorite thing I've

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<v Speaker 2>ever worked on. So I love that you guys love

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<v Speaker 2>the show and are spreading the word. So each week

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<v Speaker 2>I read a snippet of a review that really made

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<v Speaker 2>my day, and at Lease ten twenty one said I

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<v Speaker 2>love this podcast so much. Some episodes I start listening

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<v Speaker 2>to and have no interest in the topic, and by

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<v Speaker 2>the end I'm so fascinated and intrigued. For example, I

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<v Speaker 2>almost skipped Ichthyology because fish who Cares? And that was

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<v Speaker 2>my favorite episode to date. Okay, back to Zimology. So

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<v Speaker 2>the word comes from the Greek naturally for the workings

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<v Speaker 2>of fermentation, it's pretty straightforward Zimo and Louis Pastor was

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<v Speaker 2>the first zymologist. He was the first person to get

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<v Speaker 2>the yeasts were making fermentation happen.

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<v Speaker 1>Oh.

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<v Speaker 2>Also, the reason I showered myself in course as a

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<v Speaker 2>child is because beer was supposed to make hair shiny,

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<v Speaker 2>and I had Lama hair, and even my parents were like, sure, man,

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

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

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<v Speaker 2>I have mad respect for the craft of it and

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

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<v Speaker 2>the history and the role that beer plays in good

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<v Speaker 2>old American culture. So I visited this brewery to find

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<v Speaker 2>out how beer is made in both small and big

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<v Speaker 2>scale batches, and to chat with someone who's truly deeply

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<v Speaker 2>knowledgeable about tiny funguses. So, amid some forklift beeping and

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<v Speaker 2>tasting room holler in the background, we walked through a

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<v Speaker 2>maze of like these twenty foot metal tanks storing and

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<v Speaker 2>fermenting beers. That's a lot of bruskies. Did we learned

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<v Speaker 2>some basics.

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<v Speaker 3>How familiar are with homebrewing?

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<v Speaker 1>No?

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<v Speaker 3>None, zero, that's basically all the CO two blowoff so

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<v Speaker 3>is experimenting.

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

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<v Speaker 3>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 blitzed or what? Finally

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

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

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<v Speaker 2>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 3>Well, my first name is John, actually, so I go

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<v Speaker 3>my middle name, So yeah, my phone name is John

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<v Speaker 3>Quentin Sturgeon. It's not a weak name.

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<v Speaker 2>No, it's not tell me what your title is here.

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<v Speaker 3>QAQC, manager or lead, but my actual title is a

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<v Speaker 3>Minister of Truth.

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

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<v Speaker 3>It was? Yeah, but it was kind of given to me.

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<v Speaker 3>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 3>You know, most people pick them themselves, so it's like a

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<v Speaker 3>self given nickname. And it wasn't. I wasn't given to me.

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<v Speaker 3>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?

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<v Speaker 3>Uh? Oh, I just don't ever be wrong. But no, no,

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<v Speaker 3>of course doesn't mean I'm correct. Means I'm just telling

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<v Speaker 3>the truth as best I know it, your truth, my

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<v Speaker 3>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?

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<v Speaker 3>So my bachelor's was in food science at Universe Idaho,

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<v Speaker 3>and then I made the epic eight mile track across

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<v Speaker 3>state border to Washington State and got a master's in

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<v Speaker 3>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 3>A laborious project that includes everything from sensory to microbiology.

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<v Speaker 3>A lot of biochemistry at a resurrect and old HPOC.

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<v Speaker 3>What's an HPC, 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 eighteen hundreds after Louis Pastor that we even knew

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<v Speaker 2>that a living organism, a fungus, was instrumental in brewing

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<v Speaker 2>and baking bread. And we put some shit under microscopes,

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<v Speaker 2>we were like, whoa huh, well, why do you look

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<v Speaker 2>at that? Now? A common bruise yeast to make ales

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<v Speaker 2>in particular is a single round, smooth, flat cell and

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

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<v Speaker 2>something like that, which translates to sugar fungus of beer.

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

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<v Speaker 2>So what is happening? Can you walk me through what

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<v Speaker 2>fermentation is like? Just for ten I'm an alien that

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<v Speaker 2>just landed on a spaceship and my first question is like,

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<v Speaker 2>how y'all make booze?

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<v Speaker 3>Yeah? Well, and basically you can choose something up and

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<v Speaker 3>spit into a bucket or really it's the conversion of

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<v Speaker 3>sugar and starch. Well, starch goes to sugar into ethanol

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<v Speaker 3>and carbon dioxide, and that.

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<v Speaker 2>Is done by intro. You seeing a little tiny single

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<v Speaker 2>cell critter.

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<v Speaker 3>Yep one sold little fun guy Sacrimices, and we'd like

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<v Speaker 3>to use sacramice the service because it's more consistent and

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<v Speaker 3>not nearly as temperamental and pissy as all the other eastrains.

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<v Speaker 3>So that's why you see that Sacrimices servicea as the

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<v Speaker 3>go to yeast.

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

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<v Speaker 3>Wine and beer, but they are different strains.

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

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<v Speaker 3>To use. So that's actually that was what I did

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<v Speaker 3>after grad school. That was ninety percent of my job

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<v Speaker 3>was because all there's all sorts of east vendors out there.

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<v Speaker 3>All these vendors have all this yeast. You don't know

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<v Speaker 3>what is 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 3>Basically the best way to do it if you're going

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<v Speaker 3>to be doing like I think I did one hundred

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<v Speaker 3>and fifty something strains when I was there in just

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<v Speaker 3>over a year in triplicate with little bioreactors that are

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<v Speaker 3>temperature controlled. You takes ger old juice and you dump

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<v Speaker 3>in the exact amount of yeast three times, and then

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<v Speaker 3>you ferment it and you track everything you can chemically

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<v Speaker 3>before and after enduring, and then you try it at

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<v Speaker 3>the end. And basically that's it. Because you worked off

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<v Speaker 3>the same juice for all those U strains, You've got

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<v Speaker 3>the same baseline. And all right, this one was farty.

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<v Speaker 3>That one's awesome party is a term?

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<v Speaker 2>Is it really?

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<v Speaker 3>Yeah? H twos? Yeah, it is a nasty It smells

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<v Speaker 3>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 3>I have already? It depends on how lax the panel

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<v Speaker 3>would be. Okay, but yeah, I mean everything from rotten

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<v Speaker 3>cabbage sewerdrade and oh yeah, since your terms get fun? Yeah,

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<v Speaker 3>and how do you how do baby vomit?

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<v Speaker 2>Is one that baby vomit? When you're fermenting something and

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<v Speaker 2>it smells like baby vomit or cabbage farts or whatever,

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

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

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

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<v Speaker 3>So, I mean, the human knows eve. Unless you can

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<v Speaker 3>relate it in sensory terms, it's useless. Right, you tell somebody,

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<v Speaker 3>all right, cool, you have x and x milligrams per

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<v Speaker 3>leader of vanilla. Well, vanilla's one vanilla. That's pretty simple.

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<v Speaker 3>Then you say, isopleuric acid? Oh?

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

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<v Speaker 3>Yeah? Exactly? So I mean that's just it alor like yeah,

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<v Speaker 3>some of these terms, and when they get just down

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<v Speaker 3>to chemicals, I don't know what the hell does that

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<v Speaker 3>mean or where did that come from? How do I control?

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<v Speaker 3>Is it a good or a bad thing? It gets

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<v Speaker 3>way too complex when you just do on the chemistry,

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<v Speaker 3>so you focus it down into flavor buckets and just

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<v Speaker 3>make it easy. But sensory, I don't know. Your nose

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<v Speaker 3>is still amazing. And if you can train yourself to

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<v Speaker 3>be as good of a machine as possible, setting yourself

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<v Speaker 3>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 look up and smell

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<v Speaker 2>is linked intimately to parts of the brain that deal

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<v Speaker 2>with emotion. So you have an old factory bulb that's

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<v Speaker 2>part of the limbic system that includes the amygdala and

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<v Speaker 2>the hippocampus of the brain. Those also deal with memory,

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<v Speaker 2>learning and your emotions. So in order to identify a smell,

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<v Speaker 2>you may find that first you have to figure out

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<v Speaker 2>what does this remind me of before you can figure

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<v Speaker 2>out what the smell is. So humans have about six

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<v Speaker 2>million ol factory receptors, and scientists recently learned that we

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<v Speaker 2>can smell up to a trillion smells. But your dog,

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<v Speaker 2>see your dog over there, Your dog has not six million,

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<v Speaker 2>three hundred million compared to our six million, So every

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<v Speaker 2>butt sniff is like Shakespeare to them. I would now

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<v Speaker 2>like you to imagine a dog in a lab coat, because,

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<v Speaker 2>as a food scientist sniffing stuff in this case yeast,

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<v Speaker 2>super important, dogs would be excellent. And so when you

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<v Speaker 2>applied for this particular job, did you come in saying

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<v Speaker 2>I have a lot of experience testing the yeast and

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<v Speaker 2>they were like, we need you on our team.

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<v Speaker 3>Uh, I have enough jack of all trades background to

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<v Speaker 3>be able to do something like this, but yeah, a

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<v Speaker 3>ton of lab and micro experience. So it was like, cool,

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<v Speaker 3>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 3>Like, oh god, it is literally one third microbiology, one

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<v Speaker 3>third chemistry, and one third sensory and then trying to

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<v Speaker 3>make sure we don't kill anybody by making beer or

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<v Speaker 3>exploading 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 3>Not so much the chemistry, the microbiology, because then you've

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<v Speaker 3>got potential for secondary fermentation, So when you pop that top,

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<v Speaker 3>you might shoot a cap into the ceiling, or it

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<v Speaker 3>will just build up so much pressure that the glass

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<v Speaker 3>itself will shatter. And then, yeah, I mean that's the worse, worst,

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<v Speaker 3>worst case scenario. I don't know if that happening here.

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<v Speaker 3>That's good.

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<v Speaker 2>Can you walk me through the basics of like, in

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

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<v Speaker 3>So malt is the sugar source. Our starch converts starch

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<v Speaker 3>into sugars, which the yeast, which we'd then later add,

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<v Speaker 3>chomps up and converts through its own metabolism from glucose

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<v Speaker 3>and sucrosa maltose into ethanol and carbon dioxide. So then

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<v Speaker 3>you get basically, beer is yeast farts and piss and

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<v Speaker 3>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

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<v Speaker 2>about you can just tell them this, okay.

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<v Speaker 1>Cool.

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<v Speaker 2>So, grain like barley or wheat is malted, and malted

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<v Speaker 2>means it's germinated just a wee bit and then it's

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<v Speaker 2>kilmed or heated, and that stops the germination. So doing

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<v Speaker 2>that germinating it and heating it breaks down some starch

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<v Speaker 2>into sugar. And next it's milled or crushed so that

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<v Speaker 2>the starches are more accessible and they're easily broken down.

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<v Speaker 2>Water is then added, and when it's added, it's called

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<v Speaker 2>a mash mashing. It's added to this big tank called

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<v Speaker 2>a mash ton, and it's mixed with hot water and

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<v Speaker 2>that activates the enzymes in the grain that helps turn

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<v Speaker 2>them from starch into sugar, and it makes this syrupy

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<v Speaker 2>sweet liquid called wart. And the wart is separated from

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<v Speaker 2>all the solids left over in the grain in a

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<v Speaker 2>process called watering, so many terms. So the wart is

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<v Speaker 2>then boiled for a few hours which sterilizes it, and

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<v Speaker 2>hops are added, giving it some bitterness, some essential oil,

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<v Speaker 2>some flavor, and this mix is whirlpooled to collect any

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<v Speaker 2>solids and then it's cooled down and finally, after malting, milling,

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<v Speaker 2>warting mashing. After all of that, it's ready for fungus.

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

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<v Speaker 2>cool downward. It's put in this big fermentor tank and

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

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

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<v Speaker 2>type of yeast will also determine if it's an ale

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<v Speaker 2>or a lagger.

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<v Speaker 3>I did not know that fermentation really in the bulk

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<v Speaker 3>of it actually happens in the first seventy two hours,

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<v Speaker 3>but generally we have tank times that range anywhere from

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<v Speaker 3>eight days to twenty plus.

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<v Speaker 2>Days, okay, And there are hoses that run out the

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<v Speaker 2>carbon dioxide and it sounds kind of like a rhino

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<v Speaker 2>farting in a bathtub. Fuck. That gurgle is very soothing.

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<v Speaker 2>And now you has beers almost.

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<v Speaker 3>And then basically you remove the yeast if you want,

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<v Speaker 3>and so you get a clear product, a more stable

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<v Speaker 3>product because of all sorts of biochemistry. But it is

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<v Speaker 3>much more stable than it was before the east took effect.

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<v Speaker 3>And so carbonated up for some good mouth feel and

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<v Speaker 3>fizz and there you go. That's beer. It is simple.

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

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<v Speaker 3>Yeah, yeah, So a good portion of the carbonation will

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<v Speaker 3>come from natural fermentation, but not enough. It's not that

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<v Speaker 3>lively bubble pain bubble break that you experienced with beer,

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<v Speaker 3>where soda has so much more carbonation. Yeah, because you

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<v Speaker 3>do that, that's a term, is bubble pain, and it's

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<v Speaker 3>we feel those like pop rocks right exploding on your tongue. Yeah,

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<v Speaker 3>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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00:17:28.279 --> 00:17:31.640
<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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00:17:43.400 --> 00:17:46.559
<v Speaker 2>it just hurts. They're like no, But I couldn't find

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00:17:46.759 --> 00:17:49.799
<v Speaker 2>much mention of the specific term bubble pain. I looked

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00:17:49.799 --> 00:17:50.920
<v Speaker 2>it up. I was like, I thought this was a

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00:17:51.039 --> 00:17:53.799
<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 soon super common

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<v Speaker 2>to Quentin in the way that as a Northern California native.

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<v Speaker 2>I thought everyone said hella all the time. And so

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

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

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<v Speaker 2>centrifuge for that.

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<v Speaker 3>We use our centerfuge, yeah, to just get rid of

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<v Speaker 3>it and clarifies the crap out of that beer. More

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00:18:19.480 --> 00:18:23.160
<v Speaker 3>typical you'll see a filter beforehand or after to really

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00:18:23.240 --> 00:18:25.400
<v Speaker 3>clarify it. And we do pretty well with our centerfuge,

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00:18:25.440 --> 00:18:26.440
<v Speaker 3>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 thanks.

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<v Speaker 3>It goes into a tote and then into a dump vessel.

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<v Speaker 3>But that's not to say that we haven't pulled off

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00:18:36.640 --> 00:18:39.519
<v Speaker 3>east before that. And we will reuse that YaST over

354
00:18:39.559 --> 00:18:42.559
<v Speaker 3>and over and so once we start with a little bit,

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00:18:42.640 --> 00:18:46.319
<v Speaker 3>it will grow and grow and grow many many babies,

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00:18:46.839 --> 00:18:48.759
<v Speaker 3>and we harvest it off and use it again.

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

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<v Speaker 2>I imagine something that looks like murky yellow whale blubber.

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00:18:55.960 --> 00:18:57.960
<v Speaker 3>That's I mean, so you're holding.

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00:18:57.799 --> 00:18:59.480
<v Speaker 2>Up a bottle of beer, so it's kind of the

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00:18:59.559 --> 00:19:02.160
<v Speaker 2>it's kind of that murky precipitate in there.

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<v Speaker 3>Yeah, Yeah, it just looks muddy, murky and hazy, just

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<v Speaker 3>kind of all sorts.

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00:19:06.240 --> 00:19:09.720
<v Speaker 2>To know good And do different beers use different yeasts

365
00:19:09.839 --> 00:19:11.680
<v Speaker 2>or do you use that one? Do you use that

366
00:19:11.680 --> 00:19:14.160
<v Speaker 2>one's species and genus but a different strain for say

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00:19:14.200 --> 00:19:15.319
<v Speaker 2>a logger ipa.

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<v Speaker 3>So yeah, we use anywhere from five to upwards of

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<v Speaker 3>whatever test patches we're doing of random idea of beer

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<v Speaker 3>strains here at Rogue. Pac Man is the one we

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<v Speaker 3>use by far and away. It is a workhorse of

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00:19:29.759 --> 00:19:32.079
<v Speaker 3>a yeast. It can just power through a huge amount

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<v Speaker 3>of sugar. But yeah, we definitely use them because they

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00:19:34.200 --> 00:19:37.160
<v Speaker 3>do different things. You know. Some are more phenolics, more

375
00:19:37.240 --> 00:19:40.319
<v Speaker 3>band aid, and more spice notes. Some are more fruity.

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00:19:40.960 --> 00:19:43.279
<v Speaker 3>Others are just clean and neutral, and sometimes you want that.

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00:19:43.400 --> 00:19:44.799
<v Speaker 3>It really depends on the style and what you're trying

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<v Speaker 3>to go for in the finished product.

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<v Speaker 2>So pac Man is the name of a special proprietary

380
00:19:49.640 --> 00:19:52.079
<v Speaker 2>strain that Rogue uses for a bunch of their beers,

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00:19:52.119 --> 00:19:55.279
<v Speaker 2>and it's supposed to be really robust and reliable. People

382
00:19:55.279 --> 00:19:57.960
<v Speaker 2>love this. I looked online and some people try to

383
00:19:58.079 --> 00:20:01.400
<v Speaker 2>use the dregs of other Rogue beer to culture their

384
00:20:01.440 --> 00:20:04.359
<v Speaker 2>own pac Man batch, and one message board I looked

385
00:20:04.359 --> 00:20:07.960
<v Speaker 2>at said this pac man is the most forgiving yeast ever.

386
00:20:08.359 --> 00:20:10.839
<v Speaker 2>I had to pitch some slurry that just finished a

387
00:20:10.880 --> 00:20:14.279
<v Speaker 2>cider ferment as an emergency measure, and it still got

388
00:20:14.359 --> 00:20:20.359
<v Speaker 2>like eighty percent attenuation in an all grain ward. What okay?

389
00:20:20.440 --> 00:20:23.039
<v Speaker 2>So thanks to Quentin, I kind of know what that

390
00:20:23.279 --> 00:20:27.559
<v Speaker 2>jargon casserole of a sentence means. So you can buy yeasts,

391
00:20:27.880 --> 00:20:30.440
<v Speaker 2>you can try to culture them from other beers, or

392
00:20:30.519 --> 00:20:33.079
<v Speaker 2>if you're like some wild animals, you can just wait

393
00:20:33.119 --> 00:20:36.519
<v Speaker 2>for fruit to rot. Evidently, moose and elk eat fallen

394
00:20:36.599 --> 00:20:39.720
<v Speaker 2>apples and they stumble around a bit, they get a

395
00:20:39.720 --> 00:20:44.039
<v Speaker 2>little crazy, and some monkeys will eat fermented fruit and

396
00:20:44.480 --> 00:20:48.839
<v Speaker 2>just lose it. Elephants, however, seem to be apocryphal drinkers.

397
00:20:49.079 --> 00:20:53.000
<v Speaker 2>It's more legend than lit because it would take so

398
00:20:53.200 --> 00:20:55.559
<v Speaker 2>much fruit to get them drunk. But if you've ever

399
00:20:55.680 --> 00:20:59.920
<v Speaker 2>brewed kombucha at home or wanted to, the yeast and

400
00:21:00.119 --> 00:21:04.759
<v Speaker 2>bacteria form this symbiotic colony. It looks like a slimy

401
00:21:04.799 --> 00:21:09.119
<v Speaker 2>pancake or a flap of skin from a dead sting, right,

402
00:21:09.440 --> 00:21:12.000
<v Speaker 2>And essentially all you need to do is convince a

403
00:21:12.079 --> 00:21:14.119
<v Speaker 2>hippie to give you some of their mother slop and

404
00:21:14.160 --> 00:21:16.119
<v Speaker 2>you dump it into a bucket of tea and sugar,

405
00:21:16.160 --> 00:21:18.400
<v Speaker 2>and boom, a few weeks later, you have an expensive

406
00:21:18.440 --> 00:21:22.200
<v Speaker 2>bucket of busy vinegar tea. I've done this and it

407
00:21:22.279 --> 00:21:24.559
<v Speaker 2>filled the void in my life where a pet or

408
00:21:24.599 --> 00:21:27.319
<v Speaker 2>an alien in the cupboard should be. It tastes good,

409
00:21:27.640 --> 00:21:30.480
<v Speaker 2>but it looks like a nightmare. Do you ever dream

410
00:21:30.480 --> 00:21:31.079
<v Speaker 2>about yeast?

411
00:21:32.160 --> 00:21:35.720
<v Speaker 3>I haven't lately. I have, Yeah, I mean, I've got

412
00:21:35.759 --> 00:21:39.960
<v Speaker 3>a stuffy yeast on my desk. Really, yeah, yeah, yeasty.

413
00:21:40.000 --> 00:21:44.039
<v Speaker 3>He's a stuffed one million size times size of a

414
00:21:44.319 --> 00:21:47.599
<v Speaker 3>sacha my servisier, and he's got dreepy little eyes and

415
00:21:47.599 --> 00:21:49.599
<v Speaker 3>he's got butting scars on the head. Well, I guess

416
00:21:49.640 --> 00:21:53.640
<v Speaker 3>she called mother cells and daughter cells, but yeah, yeasty.

417
00:21:54.079 --> 00:21:56.400
<v Speaker 3>When I was separated, when not separated, but my wife

418
00:21:56.440 --> 00:21:59.680
<v Speaker 3>was cross country. I was interning in California, she was

419
00:21:59.680 --> 00:22:01.519
<v Speaker 3>working in New York. I sent that to her as

420
00:22:01.519 --> 00:22:03.720
<v Speaker 3>a care package and she kept it and held it

421
00:22:03.839 --> 00:22:10.759
<v Speaker 3>like which, you know, it seems really really weird. I

422
00:22:10.799 --> 00:22:13.079
<v Speaker 3>guess I'm just that level of a nerd. But I

423
00:22:13.119 --> 00:22:15.359
<v Speaker 3>did propose to her after we saw each other that summer.

424
00:22:15.400 --> 00:22:17.480
<v Speaker 3>So yeah, yeah, yeah, and.

425
00:22:17.440 --> 00:22:19.359
<v Speaker 2>It's part of your wooing. You're like, here's a stuffed

426
00:22:19.400 --> 00:22:20.240
<v Speaker 2>east think about me.

427
00:22:21.400 --> 00:22:23.880
<v Speaker 3>Yeah, that's cute thinking about it. That's kind of weird.

428
00:22:24.039 --> 00:22:27.720
<v Speaker 2>No, it's a torrible Did you grow things and culture

429
00:22:27.720 --> 00:22:29.599
<v Speaker 2>things when you were a kid. What kind of kid

430
00:22:29.599 --> 00:22:29.839
<v Speaker 2>were you?

431
00:22:30.160 --> 00:22:34.119
<v Speaker 3>Uh No, I definitely I had a microscope, But I

432
00:22:34.160 --> 00:22:36.200
<v Speaker 3>was kind of like, well, these are like really funny

433
00:22:36.240 --> 00:22:39.720
<v Speaker 3>names and hard to remember. I wasn't all that interested,

434
00:22:39.960 --> 00:22:43.440
<v Speaker 3>is to be honest, I don't know. I didn't know

435
00:22:43.480 --> 00:22:45.920
<v Speaker 3>what the hell I wanted to do going in Well,

436
00:22:46.480 --> 00:22:48.920
<v Speaker 3>in high school, I don't know. I mowed lawns. I

437
00:22:48.920 --> 00:22:50.599
<v Speaker 3>mean I paid for my undergrad by mowing lawns.

438
00:22:50.640 --> 00:22:51.119
<v Speaker 2>Did you really?

439
00:22:51.200 --> 00:22:53.160
<v Speaker 3>Oh yeah, I was like eleven years old. My dad's like, hey,

440
00:22:53.200 --> 00:22:55.400
<v Speaker 3>you're going to pay for college, so right there, So

441
00:22:55.480 --> 00:22:57.640
<v Speaker 3>that's two things aside. Number one, I'm going to college,

442
00:22:57.920 --> 00:22:59.720
<v Speaker 3>that's not an option to not and I was gonna

443
00:22:59.720 --> 00:23:02.720
<v Speaker 3>pay for so all right, cool eleven year old wax

444
00:23:02.720 --> 00:23:05.240
<v Speaker 3>across the street starts a moment long, where did.

445
00:23:05.079 --> 00:23:06.759
<v Speaker 2>You put all the money into a banking account?

446
00:23:06.839 --> 00:23:10.720
<v Speaker 3>Yeah? Yeah, yeah, just straight savings and yeah, it's kind

447
00:23:10.720 --> 00:23:11.119
<v Speaker 3>of crazy.

448
00:23:11.440 --> 00:23:12.759
<v Speaker 2>Are your parents proud of what you do.

449
00:23:12.920 --> 00:23:13.400
<v Speaker 3>I think.

450
00:23:13.480 --> 00:23:16.519
<v Speaker 2>So that sound in the background is a level ten

451
00:23:16.759 --> 00:23:21.119
<v Speaker 2>spirits wizard cackling at Quentin. Your buddy is laughing.

452
00:23:21.359 --> 00:23:24.839
<v Speaker 3>I don't know, I haven't heard, like, we're proud of you, son.

453
00:23:25.759 --> 00:23:30.160
<v Speaker 3>You get everyone drunk, make the world a better place.

454
00:23:30.599 --> 00:23:31.559
<v Speaker 3>I'm so proud of you.

455
00:23:31.880 --> 00:23:35.359
<v Speaker 2>But you have a laboratory I do, and a master's

456
00:23:35.559 --> 00:23:36.400
<v Speaker 2>an master's degree.

457
00:23:36.480 --> 00:23:37.920
<v Speaker 3>Yeah, I mean, I don't think they have anything to

458
00:23:38.559 --> 00:23:41.000
<v Speaker 3>I think they're more proud of the grandkids of you.

459
00:23:41.200 --> 00:23:43.279
<v Speaker 2>Did your wife wish that she could just butt off

460
00:23:43.319 --> 00:23:44.880
<v Speaker 2>a baby like a yeast?

461
00:23:46.039 --> 00:23:50.279
<v Speaker 3>Yeah, pregnancy was rough, that's that wasn't fun. She hanon

462
00:23:50.319 --> 00:23:54.559
<v Speaker 3>deliberately like a champ. But yeah, oh yeah, like poster child.

463
00:23:54.680 --> 00:23:58.400
<v Speaker 3>But but no, pregnancy was rough.

464
00:23:58.519 --> 00:24:03.839
<v Speaker 2>Yeah, it was beer helpful afterward, some beer. She's not

465
00:24:03.880 --> 00:24:05.839
<v Speaker 2>a big drinker, she's not Your wife is not a

466
00:24:06.319 --> 00:24:07.079
<v Speaker 2>not a big drinker.

467
00:24:07.400 --> 00:24:09.279
<v Speaker 3>When she does, it's some more of the sour tart stuff,

468
00:24:09.279 --> 00:24:10.880
<v Speaker 3>which I mean, she can peel and eat a lemon,

469
00:24:11.759 --> 00:24:14.079
<v Speaker 3>but I know that's the face silet make when she

470
00:24:14.119 --> 00:24:17.880
<v Speaker 3>does it. It's like it's unbelievable. Good God, I just

471
00:24:17.920 --> 00:24:21.119
<v Speaker 3>hear your enamel screaming, but no, I mean we started

472
00:24:21.119 --> 00:24:24.160
<v Speaker 3>making a Paradise Pucker, which is a sour base and

473
00:24:25.079 --> 00:24:28.680
<v Speaker 3>she loves that beer. But she's just not a huge drinker.

474
00:24:28.759 --> 00:24:31.599
<v Speaker 3>So yeah, there's that you I know.

475
00:24:31.759 --> 00:24:35.839
<v Speaker 2>Right, I'm going to ask you some questions from listeners.

476
00:24:35.920 --> 00:24:36.359
<v Speaker 2>Is that tull?

477
00:24:36.480 --> 00:24:36.720
<v Speaker 3>Okay?

478
00:24:36.839 --> 00:24:40.240
<v Speaker 2>Because there's approximately one million of them. But before we

479
00:24:40.319 --> 00:24:43.039
<v Speaker 2>take questions from you, our beloved listeners, we're going to

480
00:24:43.119 --> 00:24:46.200
<v Speaker 2>take a quick break for sponsors of the show. Sponsors.

481
00:24:46.359 --> 00:24:48.400
<v Speaker 2>Why sponsors? You know what they do? They help us

482
00:24:48.440 --> 00:24:51.319
<v Speaker 2>give money to different charities every week. So if you

483
00:24:51.319 --> 00:24:53.799
<v Speaker 2>want to know where Ologies gives our money, you can

484
00:24:53.880 --> 00:24:56.440
<v Speaker 2>go to Aliward dot com and look for the tab

485
00:24:56.559 --> 00:25:00.000
<v Speaker 2>Ologies gives back. There's like one hundred and fifty chair

486
00:25:00.359 --> 00:25:03.279
<v Speaker 2>that we've given to already, with more every single week.

487
00:25:03.359 --> 00:25:05.000
<v Speaker 2>So if you need a place to go donate a

488
00:25:05.039 --> 00:25:06.599
<v Speaker 2>little bit of money but you're not sure where to go.

489
00:25:06.920 --> 00:25:10.200
<v Speaker 2>Those are all picked biologists who work in those fields,

490
00:25:10.559 --> 00:25:14.039
<v Speaker 2>and this ad break allows us to give a ton

491
00:25:14.039 --> 00:25:17.759
<v Speaker 2>of money to them. So thanks for listening and thank sponsors.

492
00:25:18.400 --> 00:25:21.240
<v Speaker 1>Okay, You're on the bus an hour from home and

493
00:25:21.319 --> 00:25:24.640
<v Speaker 1>bumper to bumper traffic creeping forward a few inches at

494
00:25:24.640 --> 00:25:28.519
<v Speaker 1>a time, someone's kids are screaming and suddenly your back

495
00:25:28.640 --> 00:25:33.839
<v Speaker 1>is too. Luckily, Panadal extra film coated tablets are boosted

496
00:25:33.880 --> 00:25:36.039
<v Speaker 1>by caffeine and they get to work in as little

497
00:25:36.039 --> 00:25:40.400
<v Speaker 1>as ten minutes for powerful relief. That's more than just paracetamol.

498
00:25:40.640 --> 00:25:45.240
<v Speaker 1>That's one for panadal speed based on absorption data contains paracetamol.

499
00:25:45.319 --> 00:25:47.119
<v Speaker 1>Always read the label or leaflet.

500
00:25:49.400 --> 00:25:52.680
<v Speaker 2>Your questions. This is a rapid fire around. Greg wants

501
00:25:52.680 --> 00:25:55.000
<v Speaker 2>to know any secret ease that might make for better

502
00:25:55.000 --> 00:25:55.839
<v Speaker 2>fermenting peers.

503
00:25:57.559 --> 00:26:00.400
<v Speaker 3>Try everything you can from where you can get it.

504
00:26:01.400 --> 00:26:03.920
<v Speaker 3>There's a lot at places at homebrew stores that Or

505
00:26:04.039 --> 00:26:06.720
<v Speaker 3>try culturing your own and see what's growing out in it. Yeah,

506
00:26:06.720 --> 00:26:09.319
<v Speaker 3>I see what happens. What's the worst. You just make

507
00:26:09.319 --> 00:26:12.079
<v Speaker 3>a terrible batch of beer and then you tump it,

508
00:26:12.160 --> 00:26:13.440
<v Speaker 3>clean everything and start over.

509
00:26:13.640 --> 00:26:15.079
<v Speaker 2>Well, how do you know that you even have use?

510
00:26:15.160 --> 00:26:17.480
<v Speaker 2>You put the wart out and see what happens.

511
00:26:17.519 --> 00:26:19.400
<v Speaker 3>Well there, I mean a couple of steps so you

512
00:26:19.400 --> 00:26:21.839
<v Speaker 3>can easily get stuff to get your own Peter dish

513
00:26:22.039 --> 00:26:24.319
<v Speaker 3>set up, and just to start culturing. I mean you

514
00:26:24.359 --> 00:26:26.880
<v Speaker 3>can be into it for less than fifty bucks. Whoa, Yeah,

515
00:26:26.920 --> 00:26:28.240
<v Speaker 3>I mean you just need a couple of glass where

516
00:26:28.440 --> 00:26:30.640
<v Speaker 3>and you just make a small little batch of warp,

517
00:26:31.279 --> 00:26:33.240
<v Speaker 3>set it out in an orchard or something like that,

518
00:26:34.119 --> 00:26:37.680
<v Speaker 3>and throw it on some dishes. And there's home technique

519
00:26:37.720 --> 00:26:39.559
<v Speaker 3>to it. But it's not impossible.

520
00:26:39.599 --> 00:26:40.960
<v Speaker 2>Wow, diy yeast.

521
00:26:42.400 --> 00:26:42.920
<v Speaker 3>It's a thing.

522
00:26:43.039 --> 00:26:45.400
<v Speaker 2>Bob Ogden wants to know when and where did hops

523
00:26:45.440 --> 00:26:48.319
<v Speaker 2>come from and brewing? Are hops used for any other purpose?

524
00:26:48.640 --> 00:26:50.440
<v Speaker 2>Do we even use hops? What are hops doing on

525
00:26:50.519 --> 00:26:51.319
<v Speaker 2>the rest of the time?

526
00:26:52.359 --> 00:26:54.799
<v Speaker 3>Good question. Well, I guess they're kind of an offshoot

527
00:26:54.839 --> 00:26:58.039
<v Speaker 3>of hemp, and so I believe they were at one

528
00:26:58.079 --> 00:27:01.720
<v Speaker 3>point used for rope those lines. They're also like a

529
00:27:01.759 --> 00:27:06.440
<v Speaker 3>subset of like pot. I think they're somehow related to marijuana,

530
00:27:06.480 --> 00:27:08.759
<v Speaker 3>but I don't. You're gonna have to fact check me

531
00:27:08.799 --> 00:27:08.960
<v Speaker 3>on that.

532
00:27:09.000 --> 00:27:17.839
<v Speaker 2>One side note, So hops aka humulus LULUs humuusless lupulous,

533
00:27:17.920 --> 00:27:21.920
<v Speaker 2>I think that's what they're called, and marijuana are indeed related,

534
00:27:22.039 --> 00:27:25.720
<v Speaker 2>but instead of getting you all stony boloney. Hops were

535
00:27:25.759 --> 00:27:29.319
<v Speaker 2>cultivated for use in beer as early as the ninth

536
00:27:29.440 --> 00:27:33.359
<v Speaker 2>century because they have these acids and essential oils that

537
00:27:33.440 --> 00:27:36.599
<v Speaker 2>prevent spoilage. They also give beer that traditional bitter taste

538
00:27:36.599 --> 00:27:38.279
<v Speaker 2>that a lot of people who are not me, Like,

539
00:27:38.920 --> 00:27:40.680
<v Speaker 2>is now an okay time to tell you I've never

540
00:27:40.720 --> 00:27:44.720
<v Speaker 2>finished a beer. Maybe once I finished a beer. I've

541
00:27:45.000 --> 00:27:48.799
<v Speaker 2>started a lot of beers, but I really appreciate the craftsmanship.

542
00:27:49.039 --> 00:27:51.079
<v Speaker 2>Adrian mcnabeles wants to know is it true that stouts

543
00:27:51.119 --> 00:27:53.880
<v Speaker 2>and porter are good sources of dietary item? I e.

544
00:27:54.079 --> 00:27:55.079
<v Speaker 2>Is my beer health food?

545
00:27:55.920 --> 00:27:58.200
<v Speaker 3>There was a guy who lived off nothing but guinness

546
00:27:58.599 --> 00:28:03.200
<v Speaker 3>for a month and it's totally doable. Yeah, especially unfiltered

547
00:28:03.200 --> 00:28:06.279
<v Speaker 3>because you have the pro and prebaticts of yeast. Okay,

548
00:28:06.319 --> 00:28:08.640
<v Speaker 3>so yeah, I mean you people have done it. It's

549
00:28:08.680 --> 00:28:12.880
<v Speaker 3>got a ton of nutrients in there. It's golly be

550
00:28:12.920 --> 00:28:15.119
<v Speaker 3>doing something weird your system after a while.

551
00:28:16.640 --> 00:28:19.119
<v Speaker 2>Did he take a sabbatical from pooping? What was the

552
00:28:19.160 --> 00:28:19.599
<v Speaker 2>deal there?

553
00:28:19.680 --> 00:28:21.880
<v Speaker 3>I don't know, Like, and you're on a juice diet.

554
00:28:21.880 --> 00:28:23.960
<v Speaker 3>You're not getting a lot of fiber that way. It

555
00:28:24.000 --> 00:28:25.039
<v Speaker 3>was all pure liquid.

556
00:28:25.359 --> 00:28:27.839
<v Speaker 2>So who was this guy? Was this someone you knew?

557
00:28:27.880 --> 00:28:30.799
<v Speaker 3>Or was this This is not Larry from my freshman year.

558
00:28:31.519 --> 00:28:34.519
<v Speaker 3>I had heard this and this is like, I don't know,

559
00:28:34.880 --> 00:28:35.799
<v Speaker 3>it's a thing.

560
00:28:36.039 --> 00:28:38.440
<v Speaker 2>Oh yeah, I'll look it up. Okay, So the Guinness

561
00:28:38.440 --> 00:28:41.519
<v Speaker 2>diet is a thing. And though I found accounts of

562
00:28:41.559 --> 00:28:45.559
<v Speaker 2>one super devout Christian slash beer lover giving up food

563
00:28:45.920 --> 00:28:49.039
<v Speaker 2>in favor of beer for forty days of Lent. I

564
00:28:49.039 --> 00:28:51.839
<v Speaker 2>guess he was inspired by monks. He did not seem

565
00:28:51.839 --> 00:28:54.440
<v Speaker 2>to be drinking guinness per se. So with a Guinness

566
00:28:54.480 --> 00:28:57.759
<v Speaker 2>diet with a stout, you'd need to drink forty seven

567
00:28:57.799 --> 00:29:01.400
<v Speaker 2>pints of guinness a day to get your gloric needs met.

568
00:29:01.519 --> 00:29:04.599
<v Speaker 2>This was calculated by a one hundred and seventy pound

569
00:29:04.680 --> 00:29:08.480
<v Speaker 2>dude who tried it. Plus to fulfill your daily nutritional requirements,

570
00:29:08.480 --> 00:29:10.160
<v Speaker 2>you would need to drink a glass of orange juice

571
00:29:10.160 --> 00:29:13.200
<v Speaker 2>for vitamin C and two glasses of milk for calcium.

572
00:29:13.279 --> 00:29:15.240
<v Speaker 2>So I looked up records of people who have tried this,

573
00:29:15.400 --> 00:29:18.480
<v Speaker 2>and one account, which ran in a newspaper article in

574
00:29:18.480 --> 00:29:22.279
<v Speaker 2>the Sonoma Sun, contained a diary from which I will

575
00:29:22.279 --> 00:29:26.720
<v Speaker 2>read an excerpt day three. At one point, after enough

576
00:29:26.759 --> 00:29:28.680
<v Speaker 2>people told me that I look like I'm dying, it

577
00:29:28.720 --> 00:29:31.240
<v Speaker 2>all became clear. I know what hell is. Hell is

578
00:29:31.279 --> 00:29:33.240
<v Speaker 2>a giant party where you can drink all the guinness

579
00:29:33.319 --> 00:29:36.079
<v Speaker 2>you want, but only your friends can eat the delicious feast,

580
00:29:36.160 --> 00:29:38.160
<v Speaker 2>and they will laugh at you, and they will constantly

581
00:29:38.160 --> 00:29:41.680
<v Speaker 2>make comments like you look like you're dying. Another man

582
00:29:41.720 --> 00:29:44.359
<v Speaker 2>tried the Guinness diet and reported that after having a

583
00:29:44.359 --> 00:29:47.720
<v Speaker 2>couple of lunch beers, quote, my stomach was starting to

584
00:29:47.720 --> 00:29:51.359
<v Speaker 2>make noises comparable to the dragons on Game of Thrones. Now,

585
00:29:51.400 --> 00:29:54.079
<v Speaker 2>it should be noted that both dudes who wrote their

586
00:29:54.160 --> 00:29:57.559
<v Speaker 2>trials up of this broke down around day four or

587
00:29:57.599 --> 00:30:01.559
<v Speaker 2>five and ravenously purchased and bought candy bars. One was

588
00:30:01.559 --> 00:30:03.880
<v Speaker 2>a Snickers and one was a Mars bar. So unless

589
00:30:03.920 --> 00:30:06.799
<v Speaker 2>you are deeply alcoholic or religious, you may want to

590
00:30:06.839 --> 00:30:09.440
<v Speaker 2>just do like slim fast or step up the cardio.

591
00:30:09.480 --> 00:30:12.559
<v Speaker 2>Buddy Caitlin Thomas wants to know why does beer have

592
00:30:12.599 --> 00:30:15.759
<v Speaker 2>to have so many carbs?

593
00:30:17.359 --> 00:30:19.400
<v Speaker 3>Well, that's the whole idea between it light and beer, right,

594
00:30:19.440 --> 00:30:22.319
<v Speaker 3>you're trying to get those carves out. It's just a

595
00:30:22.319 --> 00:30:24.480
<v Speaker 3>matter of what you use or your sugar sores and

596
00:30:24.640 --> 00:30:26.880
<v Speaker 3>what's going to be left over. The yeast is not

597
00:30:26.960 --> 00:30:29.440
<v Speaker 3>going to consume, and so it's one of those factors.

598
00:30:29.480 --> 00:30:31.839
<v Speaker 3>If you want to have less carbs in your beer,

599
00:30:32.920 --> 00:30:35.039
<v Speaker 3>you've got to use the yastrain and set it up

600
00:30:35.079 --> 00:30:37.599
<v Speaker 3>that it's going to ferment out pretty dry. But at

601
00:30:37.599 --> 00:30:39.880
<v Speaker 3>the same time carbs are a complete balance with all

602
00:30:39.880 --> 00:30:42.279
<v Speaker 3>the other flavors. So without carbs, you're just going to

603
00:30:42.359 --> 00:30:49.480
<v Speaker 3>have a boozy, watered down, unbalanced hop mess. Yeah, like

604
00:30:50.160 --> 00:30:55.440
<v Speaker 3>that is totally They're necessary. I mean, it's the sugar.

605
00:30:55.480 --> 00:30:57.640
<v Speaker 3>It's all the sweet and a lot of the multi

606
00:30:57.640 --> 00:31:00.640
<v Speaker 3>biscuit flavor. It's all from the mall and the cars.

607
00:31:01.079 --> 00:31:03.960
<v Speaker 2>Do light beers have they been fermenting longer or do

608
00:31:04.039 --> 00:31:05.799
<v Speaker 2>they just add water to a regular beer.

609
00:31:06.160 --> 00:31:09.480
<v Speaker 3>It's a different sugar source, so fermends out cleaner, and

610
00:31:09.519 --> 00:31:12.119
<v Speaker 3>so you end up having just more ethanol and more

611
00:31:12.160 --> 00:31:15.119
<v Speaker 3>CO two so it's more efficiently converted. Okay, I mean

612
00:31:15.160 --> 00:31:17.279
<v Speaker 3>there's a lot of other technology into it, but I mean,

613
00:31:17.279 --> 00:31:18.640
<v Speaker 3>so that's why it was a big thing when it

614
00:31:18.720 --> 00:31:21.519
<v Speaker 3>hit the market. I think Miller Lte was the first one.

615
00:31:21.720 --> 00:31:24.519
<v Speaker 2>Yeah, I said, yeah, like I knew what he was

616
00:31:24.519 --> 00:31:26.880
<v Speaker 2>talking about, but I did not know. However, after doing

617
00:31:26.960 --> 00:31:31.119
<v Speaker 2>some light googling, I have learned that this beer, Miller Light,

618
00:31:31.279 --> 00:31:34.920
<v Speaker 2>was invented in nineteen sixty seven, but was originally called

619
00:31:35.480 --> 00:31:40.759
<v Speaker 2>Gabblinger's Diet Beer. So they tweaked the marketing because I mean,

620
00:31:41.079 --> 00:31:41.400
<v Speaker 2>it was.

621
00:31:41.480 --> 00:31:43.599
<v Speaker 3>Pretty revolutionary to actually be able to have a beer

622
00:31:44.279 --> 00:31:45.839
<v Speaker 3>around one hundred galleries.

623
00:31:45.599 --> 00:31:48.519
<v Speaker 2>Right, I love it, Like make a lob ultras Like

624
00:31:48.680 --> 00:31:52.559
<v Speaker 2>if you like CrossFit and beer're like okay, it's like no.

625
00:31:52.880 --> 00:31:54.880
<v Speaker 3>I'm sorry those you don't exist.

626
00:31:55.480 --> 00:31:59.039
<v Speaker 2>Brittany Chrissa wants to know what ingredient is it that

627
00:31:59.039 --> 00:32:01.559
<v Speaker 2>makes the yeast occasionally go seemingly crazy and foam up

628
00:32:01.559 --> 00:32:05.440
<v Speaker 2>and explode during first fermentation, asking for a friend. Also,

629
00:32:05.519 --> 00:32:08.160
<v Speaker 2>do you have any tips for new brewers or book recommendations.

630
00:32:08.440 --> 00:32:13.000
<v Speaker 3>Yeah, so that explosive early fermentation we have it. I

631
00:32:13.039 --> 00:32:15.880
<v Speaker 3>mean we'll blow over our tubs and we use fifty

632
00:32:15.920 --> 00:32:19.640
<v Speaker 3>five gallon drums as are blowoff. But it depends largely

633
00:32:19.680 --> 00:32:21.920
<v Speaker 3>on how much protein was in the initial fermentation and

634
00:32:21.960 --> 00:32:23.839
<v Speaker 3>then how much yeast they added. If they added just

635
00:32:23.839 --> 00:32:28.039
<v Speaker 3>too much, your fermentation just went crazy and that yeast

636
00:32:28.079 --> 00:32:30.839
<v Speaker 3>is just really, really, really active. So there's a couple

637
00:32:30.839 --> 00:32:32.599
<v Speaker 3>of ways to get around that. Is, get a bigger

638
00:32:32.680 --> 00:32:36.400
<v Speaker 3>vessel so all that foam breaks off or just stays

639
00:32:36.440 --> 00:32:41.799
<v Speaker 3>in the vessel, or had as much yeast, or keep

640
00:32:41.839 --> 00:32:44.079
<v Speaker 3>it in a bathtub with some ice chill it down,

641
00:32:44.279 --> 00:32:46.000
<v Speaker 3>because I mean during the fermentation there's a lot of

642
00:32:46.000 --> 00:32:48.160
<v Speaker 3>heat generated as well, so you have to chill that

643
00:32:48.240 --> 00:32:52.079
<v Speaker 3>down otherwise it will just run off and go real fast.

644
00:32:52.559 --> 00:32:55.000
<v Speaker 2>Is it better to homebrew if you're new at it

645
00:32:55.079 --> 00:32:56.880
<v Speaker 2>during the winter months than in the summer.

646
00:32:57.240 --> 00:33:00.200
<v Speaker 3>If you've got an inkling to do it at all,

647
00:33:00.200 --> 00:33:02.079
<v Speaker 3>just do it. But I mean, as first, going back

648
00:33:02.119 --> 00:33:06.559
<v Speaker 3>to the tips for Homer, sanitation gotta be clean. And

649
00:33:06.839 --> 00:33:10.839
<v Speaker 3>if you think you're clean, do it again. I've had

650
00:33:11.000 --> 00:33:16.200
<v Speaker 3>so much bad homebrew because they didn't clean something properly,

651
00:33:17.200 --> 00:33:22.200
<v Speaker 3>or they oh no, I just ran bleached through it. No, well,

652
00:33:22.240 --> 00:33:24.400
<v Speaker 3>it's just not enough, and you gotta do it right.

653
00:33:24.480 --> 00:33:26.519
<v Speaker 2>What happens if you don't brew it clean? Does it

654
00:33:26.559 --> 00:33:30.039
<v Speaker 2>start to does the wrong thing ferment? Does it smell skunky?

655
00:33:30.119 --> 00:33:32.759
<v Speaker 3>Okay, So you set yourself up for any and everything

656
00:33:32.799 --> 00:33:35.519
<v Speaker 3>to have access to all that sugar, all those free

657
00:33:35.519 --> 00:33:40.119
<v Speaker 3>amino and amino acids, and they're going to go crazy.

658
00:33:40.720 --> 00:33:43.400
<v Speaker 3>And so that's why sack mice ser basically started to use.

659
00:33:43.440 --> 00:33:46.240
<v Speaker 3>Because it's such an active fermenter. It'll just attack and

660
00:33:46.319 --> 00:33:50.400
<v Speaker 3>it'll drive out now compete most other things. So that's

661
00:33:50.400 --> 00:33:53.319
<v Speaker 3>why it's really really beneficial to use a good healthy yeast.

662
00:33:53.599 --> 00:33:57.640
<v Speaker 3>But sanitation, yeah, it's kind of key because you don't want,

663
00:33:58.119 --> 00:34:04.319
<v Speaker 3>like ancetobacter aceta bactery makes acetic acid, which is vinegar,

664
00:34:06.559 --> 00:34:10.159
<v Speaker 3>or like lactic acid bacteria or Pediacoccus which makes lactic acid.

665
00:34:10.199 --> 00:34:12.639
<v Speaker 3>It's not as tart, but it's still a will ruin

666
00:34:12.679 --> 00:34:15.039
<v Speaker 3>a beer and it's like sour milk is.

667
00:34:15.719 --> 00:34:22.079
<v Speaker 2>Pedia Coccus, pediacoccus, my shitless. Yeah, are you clean at home?

668
00:34:22.119 --> 00:34:23.920
<v Speaker 2>Are you a neat freak at home? Are you like not?

669
00:34:24.320 --> 00:34:27.760
<v Speaker 3>No? Like, the worst is the kitchen sink, and my

670
00:34:27.760 --> 00:34:30.800
<v Speaker 3>wife will rip, she does totally rip me. Anyone is

671
00:34:30.840 --> 00:34:31.880
<v Speaker 3>the dirtiest place in your house?

672
00:34:32.559 --> 00:34:37.320
<v Speaker 2>Oh? Say it isn't so no, okay, So I have

673
00:34:37.400 --> 00:34:39.760
<v Speaker 2>often heard and feared this about kitchen sinks, and I

674
00:34:39.760 --> 00:34:42.480
<v Speaker 2>had to look it up. Well. And according to doctor

675
00:34:42.559 --> 00:34:47.639
<v Speaker 2>Charles Gerba, one microbiologist who's been studying invisible American domestic

676
00:34:47.760 --> 00:34:52.599
<v Speaker 2>filth for decades, your sink and sponge are like bonnaroo,

677
00:34:53.239 --> 00:34:58.719
<v Speaker 2>a witch's brew of fecal bacteria, protozoans, and viruses. So

678
00:34:58.880 --> 00:35:02.039
<v Speaker 2>he says that that the cleanest looking kitchens are often

679
00:35:02.079 --> 00:35:06.400
<v Speaker 2>the dirtiest because clean people wipe up so frequently. It's

680
00:35:06.480 --> 00:35:10.159
<v Speaker 2>like painting a swath of bacteria like Bob Ross laying

681
00:35:10.199 --> 00:35:12.880
<v Speaker 2>down the background of a gorgeous landscape.

682
00:35:12.960 --> 00:35:13.119
<v Speaker 3>Now.

683
00:35:13.159 --> 00:35:16.960
<v Speaker 2>Amusingly, some of the cleanest kitchens, doctor Gerba claims are

684
00:35:17.039 --> 00:35:20.440
<v Speaker 2>in the homes of bachelors who rarely wipe up their countertops.

685
00:35:20.519 --> 00:35:22.840
<v Speaker 2>He says, in most cases, it's safer to make a

686
00:35:22.920 --> 00:35:26.400
<v Speaker 2>salad on a toilet seat than it is to make

687
00:35:26.440 --> 00:35:28.719
<v Speaker 2>one on a cutting board. So what are we supposed

688
00:35:28.719 --> 00:35:33.679
<v Speaker 2>to do? Uh, Well, you can either microwave or sponge

689
00:35:33.679 --> 00:35:35.400
<v Speaker 2>for a few minutes and kill all that stuff, or

690
00:35:35.440 --> 00:35:38.480
<v Speaker 2>you can survive off beer and snickers. I'm going to

691
00:35:38.559 --> 00:35:39.119
<v Speaker 2>leave it up to you.

692
00:35:39.840 --> 00:35:41.719
<v Speaker 3>But in your lab, oh in the lab, Yeah, that's

693
00:35:41.719 --> 00:35:43.599
<v Speaker 3>a completely different story. So I get all my neat

694
00:35:43.639 --> 00:35:46.440
<v Speaker 3>freak out of my system here and then go home

695
00:35:46.519 --> 00:35:47.400
<v Speaker 3>and she's like a slob.

696
00:35:47.840 --> 00:35:50.360
<v Speaker 2>Oh God, that would drive me crazy, that would because

697
00:35:50.400 --> 00:35:52.760
<v Speaker 2>it's be like, I know you have a master's in science,

698
00:35:52.800 --> 00:35:54.519
<v Speaker 2>Like I know you know how to wash these dishes?

699
00:35:54.639 --> 00:35:54.800
<v Speaker 3>Uh.

700
00:35:54.840 --> 00:35:56.480
<v Speaker 2>Megan Gerard wants to know. I heard that we have

701
00:35:56.599 --> 00:36:00.960
<v Speaker 2>found ancient civilizations had beer recipes. Do we know if

702
00:36:01.000 --> 00:36:02.679
<v Speaker 2>that was because they couldn't prevent it, like there was

703
00:36:02.679 --> 00:36:05.519
<v Speaker 2>no refrigeration, or do they do it on purpose? Are

704
00:36:05.519 --> 00:36:08.559
<v Speaker 2>they any good ancient beer, I understand was because the

705
00:36:08.599 --> 00:36:10.719
<v Speaker 2>water was so disgusting that they're like, we got to

706
00:36:10.719 --> 00:36:12.159
<v Speaker 2>have this stuff that has alcohol in it so you

707
00:36:12.199 --> 00:36:13.639
<v Speaker 2>can kill the bacteria. Is that correct?

708
00:36:13.800 --> 00:36:18.039
<v Speaker 3>Yeah? I mean I actually do. Really you help yourself

709
00:36:18.039 --> 00:36:20.559
<v Speaker 3>out from you killing like things like Interobacter.

710
00:36:20.400 --> 00:36:23.440
<v Speaker 2>Equal I side note them. Bacteria's pooh, that.

711
00:36:23.519 --> 00:36:25.119
<v Speaker 3>Kind of stuff, because it can't survive in that low

712
00:36:25.199 --> 00:36:27.119
<v Speaker 3>pH You can't survive with a little bit of alcohol

713
00:36:27.159 --> 00:36:30.559
<v Speaker 3>on there. Hops were added way after the fact. I

714
00:36:30.639 --> 00:36:34.000
<v Speaker 3>mean we're talking beer. It's four thousand years old at least.

715
00:36:34.519 --> 00:36:36.159
<v Speaker 3>We haven't known what the hell we were doing, except

716
00:36:36.280 --> 00:36:38.519
<v Speaker 3>until past year came by kind of like, oh wait, no,

717
00:36:38.679 --> 00:36:42.400
<v Speaker 3>this is not just God blessing you with this alcohol.

718
00:36:42.840 --> 00:36:46.800
<v Speaker 3>It's no, it's yeast. It's yeast pissing farts.

719
00:36:47.360 --> 00:36:50.199
<v Speaker 2>That's what you get a little tiny, single self.

720
00:36:51.599 --> 00:36:53.679
<v Speaker 3>But I don't know. I have heard some people trying

721
00:36:53.679 --> 00:36:56.320
<v Speaker 3>to recreate really ancient beers and then kind of being

722
00:36:57.719 --> 00:36:59.880
<v Speaker 3>so so yeah, but you also kind of like I

723
00:37:00.280 --> 00:37:01.880
<v Speaker 3>don't really know how they did it.

724
00:37:02.119 --> 00:37:05.559
<v Speaker 2>Okay, So a little beer history. It could have been

725
00:37:05.599 --> 00:37:08.880
<v Speaker 2>invented up to ten thousand years ago, when agriculture was

726
00:37:09.039 --> 00:37:14.920
<v Speaker 2>first starting out around Mesopotamia, and bread yeasts were fermented

727
00:37:15.039 --> 00:37:19.599
<v Speaker 2>into this drinkable potable. I guess I used that loosely concoction.

728
00:37:20.159 --> 00:37:23.480
<v Speaker 2>So early beers were often really thick, like more of

729
00:37:23.559 --> 00:37:27.880
<v Speaker 2>a gruel, like a soupy oatmeal, and drinking straws were

730
00:37:28.000 --> 00:37:31.079
<v Speaker 2>used so that you wouldn't get the chunky bits. How

731
00:37:31.199 --> 00:37:34.800
<v Speaker 2>gross is that? According to Wikipedia, though in ancient Mesopotamia

732
00:37:35.039 --> 00:37:38.519
<v Speaker 2>the majority of brewers were probably ladies. Brewing was a

733
00:37:38.679 --> 00:37:42.000
<v Speaker 2>fairly well respected occupation during the time, and then at

734
00:37:42.039 --> 00:37:46.119
<v Speaker 2>some point it became less chunky and I guess more

735
00:37:46.559 --> 00:37:50.079
<v Speaker 2>manly from a societal standpoint. Brian Edge wants to know,

736
00:37:50.199 --> 00:37:52.199
<v Speaker 2>is it true that there's a hops shortage or an

737
00:37:52.199 --> 00:37:54.639
<v Speaker 2>impending one, and if so, what effect does that I

738
00:37:54.639 --> 00:37:55.599
<v Speaker 2>have on the brewing industry?

739
00:37:55.800 --> 00:38:00.159
<v Speaker 3>There certainly was I think was it Yakamaara six ten

740
00:38:00.239 --> 00:38:04.440
<v Speaker 3>years ago, somewhere in that range. One warehouse had I

741
00:38:04.480 --> 00:38:09.360
<v Speaker 3>think one third of the entire United States hop harvest

742
00:38:09.599 --> 00:38:12.159
<v Speaker 3>in just the one building, and it burnt down. Oh

743
00:38:12.239 --> 00:38:17.599
<v Speaker 3>my god, or night everyone's scrambling and host umm. Yeah,

744
00:38:17.679 --> 00:38:20.280
<v Speaker 3>so that immediately bumps beer prices up and they just

745
00:38:20.360 --> 00:38:21.320
<v Speaker 3>have never really gone down.

746
00:38:21.599 --> 00:38:24.760
<v Speaker 2>How insane? Is that okay? Well, evidently it happened again

747
00:38:25.280 --> 00:38:29.559
<v Speaker 2>just this past December in another hops warehouse in Yakima. Now,

748
00:38:29.679 --> 00:38:33.440
<v Speaker 2>before you open up your own arson investigation detective agency,

749
00:38:33.639 --> 00:38:36.920
<v Speaker 2>apparently these things just happen acids in the hops break

750
00:38:37.000 --> 00:38:39.000
<v Speaker 2>down and the hops heat up to the point where

751
00:38:39.000 --> 00:38:41.800
<v Speaker 2>they just burst into flames. So things like this are

752
00:38:41.840 --> 00:38:44.400
<v Speaker 2>why beer can cost you some money. Is it cheaper

753
00:38:44.440 --> 00:38:45.239
<v Speaker 2>to bring your own beer?

754
00:38:45.719 --> 00:38:49.800
<v Speaker 3>Yeah, totally depends on what you throw into it. If

755
00:38:49.880 --> 00:38:53.199
<v Speaker 3>you're throwing in like rice rup solids as your base

756
00:38:53.239 --> 00:38:55.639
<v Speaker 3>fermentable as, it's fairly cheap. Okay, Well you're not gonna

757
00:38:55.639 --> 00:38:57.280
<v Speaker 3>get a lot of flavor out of that, And so

758
00:38:58.760 --> 00:39:00.599
<v Speaker 3>you get what you pay for and you get what

759
00:39:00.719 --> 00:39:02.039
<v Speaker 3>you pay to put into it too.

760
00:39:02.199 --> 00:39:04.800
<v Speaker 2>PJ. Anderer wants to know what's happening to a beer

761
00:39:05.599 --> 00:39:07.480
<v Speaker 2>When I bury it in my yard and wait to

762
00:39:07.559 --> 00:39:08.880
<v Speaker 2>drink it for several years.

763
00:39:10.119 --> 00:39:12.320
<v Speaker 3>It's probably not going to taste all that good. Okay,

764
00:39:12.880 --> 00:39:16.039
<v Speaker 3>it's just because the aging cycle is not good. Time

765
00:39:16.159 --> 00:39:16.800
<v Speaker 3>is not good to beer.

766
00:39:17.119 --> 00:39:17.400
<v Speaker 2>Okay.

767
00:39:17.800 --> 00:39:22.079
<v Speaker 3>There's a couple of places that on the labels best yesterday,

768
00:39:23.400 --> 00:39:25.440
<v Speaker 3>you know, it was just totally true. I mean, the

769
00:39:25.559 --> 00:39:27.320
<v Speaker 3>best way to have the best beer is keep it

770
00:39:27.400 --> 00:39:30.719
<v Speaker 3>cold and drink it fast. I mean, some beers are

771
00:39:30.800 --> 00:39:32.119
<v Speaker 3>men to age, like a barley wine.

772
00:39:32.400 --> 00:39:34.760
<v Speaker 2>Side note, I did not know what barley wine was.

773
00:39:35.360 --> 00:39:37.199
<v Speaker 2>I pretended to during the interview, but I just looked

774
00:39:37.199 --> 00:39:39.760
<v Speaker 2>it up and it's technically a beer. It just has

775
00:39:39.880 --> 00:39:43.280
<v Speaker 2>such a high alcohol concentration, like eight to twelve percent,

776
00:39:43.639 --> 00:39:47.679
<v Speaker 2>that is called a wine. So barley wine, barreley wine.

777
00:39:48.519 --> 00:39:52.239
<v Speaker 3>We did a flight of barley wine or old Krusty.

778
00:39:53.039 --> 00:39:54.880
<v Speaker 3>I think the oldest bottle we opened was twenty years

779
00:39:54.920 --> 00:39:59.400
<v Speaker 3>old and we jumped every four years. So good, okay,

780
00:40:00.039 --> 00:40:00.400
<v Speaker 3>so good.

781
00:40:00.480 --> 00:40:01.360
<v Speaker 2>But that's on porpoise.

782
00:40:01.480 --> 00:40:03.639
<v Speaker 3>That was totally on purpose. Yeah. Yeah, if you bury

783
00:40:03.639 --> 00:40:06.199
<v Speaker 3>it in your yard, you're gonna have incredible temperature fluctuations.

784
00:40:08.239 --> 00:40:12.079
<v Speaker 3>Hell if it freezes if I just shatter that bottle. Yeah,

785
00:40:12.360 --> 00:40:13.960
<v Speaker 3>so that would be my concern on that one.

786
00:40:14.199 --> 00:40:18.760
<v Speaker 2>All right, So no buried treasure. Jude Kenny wants Jude

787
00:40:19.079 --> 00:40:21.000
<v Speaker 2>Kenny wants to know. Is there a particular region in

788
00:40:21.039 --> 00:40:24.360
<v Speaker 2>the US that's favorable for open fermentation, Like, are there

789
00:40:24.440 --> 00:40:26.599
<v Speaker 2>better airborne yeast in certain regions?

790
00:40:26.880 --> 00:40:29.360
<v Speaker 3>No? Well, yeah, it depends on what is around you.

791
00:40:29.639 --> 00:40:32.840
<v Speaker 3>I mean, if you're buy orchards and a lot of agriculture.

792
00:40:33.079 --> 00:40:36.519
<v Speaker 3>There's just a lot more stuff on those leaves, especially yeast.

793
00:40:36.840 --> 00:40:38.679
<v Speaker 3>So I mean, if you're near a vineyard, there's a

794
00:40:38.800 --> 00:40:41.000
<v Speaker 3>ton of yeast that lives outside of grapes, on the

795
00:40:41.119 --> 00:40:43.760
<v Speaker 3>surface of them. That stuff's going to get flown off

796
00:40:43.800 --> 00:40:45.760
<v Speaker 3>in the wind. So you got a better chance at.

797
00:40:45.719 --> 00:40:47.599
<v Speaker 2>Least getting a yeast, but capturing good ones.

798
00:40:47.679 --> 00:40:50.239
<v Speaker 3>Yeah, well also bad ones. So that's a mixed bag.

799
00:40:51.119 --> 00:40:52.280
<v Speaker 2>Oh, that's risky.

800
00:40:52.519 --> 00:40:55.360
<v Speaker 3>It is super risky. I mean, open fermentations are very

801
00:40:55.920 --> 00:40:58.000
<v Speaker 3>They're just risky because you don't know what you ain't get,

802
00:40:58.480 --> 00:40:59.960
<v Speaker 3>and you're also going to get a lot of backteria.

803
00:41:00.320 --> 00:41:04.280
<v Speaker 2>Okay, quick aside. In twenty thirteen, Rogue Brewery was looking

804
00:41:04.360 --> 00:41:06.719
<v Speaker 2>to make a beer with a wild yeast, and they

805
00:41:06.800 --> 00:41:10.280
<v Speaker 2>tried some open fermentations and some nearby orchards, but didn't

806
00:41:10.280 --> 00:41:12.159
<v Speaker 2>come up with much. They were like, so it's a

807
00:41:12.239 --> 00:41:15.960
<v Speaker 2>semi joke. They tried to culture some yeast using twelve

808
00:41:16.119 --> 00:41:19.960
<v Speaker 2>beard hairs of their brew master. This wild yeast, the

809
00:41:20.119 --> 00:41:22.960
<v Speaker 2>wildest of yeasts, really ended up being a pretty good

810
00:41:23.039 --> 00:41:25.880
<v Speaker 2>fit to culture and genetically. They found out it was

811
00:41:25.920 --> 00:41:29.440
<v Speaker 2>a hybrid between the breweries pac Man yeast and some

812
00:41:29.960 --> 00:41:32.800
<v Speaker 2>new strain, so they made a beer out of it.

813
00:41:33.199 --> 00:41:36.280
<v Speaker 2>They put the beer on the market and people liked it,

814
00:41:37.000 --> 00:41:41.599
<v Speaker 2>saying it had a sweet, bready, pineappoly and oddly olive

815
00:41:41.920 --> 00:41:44.920
<v Speaker 2>like notes. So the idiom to get a wild hair

816
00:41:45.000 --> 00:41:47.400
<v Speaker 2>will never be the same to me. But you can

817
00:41:47.599 --> 00:41:51.519
<v Speaker 2>open ferment or try wild strains. It just might not

818
00:41:51.639 --> 00:41:54.280
<v Speaker 2>be for beginners. Is it better to get a kit

819
00:41:54.400 --> 00:41:56.559
<v Speaker 2>and try to culture something and see what happens?

820
00:41:56.679 --> 00:41:59.000
<v Speaker 3>It is definitely if you're just getting started, to buy

821
00:41:59.079 --> 00:42:01.440
<v Speaker 3>something that's already culture and that way you can't really

822
00:42:01.559 --> 00:42:05.039
<v Speaker 3>screw it up. Okay, you can stress slow, but yeah,

823
00:42:05.559 --> 00:42:08.960
<v Speaker 3>get into it and then to culture your own east

824
00:42:09.000 --> 00:42:13.199
<v Speaker 3>that's like just jumping in. That's a couple of steps.

825
00:42:13.760 --> 00:42:16.440
<v Speaker 2>But in general near an orchard would be a good

826
00:42:16.440 --> 00:42:17.599
<v Speaker 2>place formation.

827
00:42:17.800 --> 00:42:18.400
<v Speaker 3>Okay, Yeah.

828
00:42:20.280 --> 00:42:23.440
<v Speaker 2>Carrie Steward wants to know to craft brewers maintain their

829
00:42:23.480 --> 00:42:26.239
<v Speaker 2>own hops and yeast strains like proprietary blends or are

830
00:42:26.280 --> 00:42:28.480
<v Speaker 2>they like sourdough starters that get passed around and shared

831
00:42:28.480 --> 00:42:29.239
<v Speaker 2>among other brewers.

832
00:42:30.800 --> 00:42:33.880
<v Speaker 3>So you can buy a pack man, Yeah, you can

833
00:42:33.920 --> 00:42:35.800
<v Speaker 3>actually go buy the use that we use from the

834
00:42:35.880 --> 00:42:39.239
<v Speaker 3>majority of our beers and use it in homebrew. Yeah,

835
00:42:39.400 --> 00:42:42.679
<v Speaker 3>but it is like something that we definitely use others.

836
00:42:43.079 --> 00:42:45.639
<v Speaker 3>I think Beard was the only one that was proprietary.

837
00:42:46.639 --> 00:42:48.719
<v Speaker 3>We don't do that here, but a lot of breweris

838
00:42:48.760 --> 00:42:51.199
<v Speaker 3>will and they will make their own yeast and keep

839
00:42:51.239 --> 00:42:54.000
<v Speaker 3>it completely in house. They'll go from frozen culture all

840
00:42:54.039 --> 00:42:57.079
<v Speaker 3>the way to pitch and use that and never have

841
00:42:57.199 --> 00:42:58.559
<v Speaker 3>to buy yeast from anywhere else.

842
00:42:58.760 --> 00:43:02.000
<v Speaker 2>So remember to pitch just means to add yeast. Just

843
00:43:02.119 --> 00:43:04.760
<v Speaker 2>so many terms, but now you can throw them around

844
00:43:04.800 --> 00:43:07.119
<v Speaker 2>like you know what they mean. Old word over here

845
00:43:07.239 --> 00:43:10.880
<v Speaker 2>will not blow your cover. Sarah Michelle Welch wants to

846
00:43:10.960 --> 00:43:13.679
<v Speaker 2>know why do beers have different percentages of alcoholics them

847
00:43:14.679 --> 00:43:15.280
<v Speaker 2>different styles.

848
00:43:15.320 --> 00:43:18.239
<v Speaker 3>It's appropriate and they will match better with the flavor,

849
00:43:18.400 --> 00:43:20.800
<v Speaker 3>will profile the balance of it. So some will have

850
00:43:20.960 --> 00:43:23.880
<v Speaker 3>a little bit more molt and that can handle a

851
00:43:23.960 --> 00:43:25.760
<v Speaker 3>little more alcohol, or a little more sugar that can

852
00:43:25.800 --> 00:43:28.199
<v Speaker 3>handle more alcohol. It does change up the mouthfeel as well.

853
00:43:28.280 --> 00:43:32.159
<v Speaker 2>And then so mouthfeel is the viscosity and bubble pain

854
00:43:32.440 --> 00:43:35.639
<v Speaker 2>is the carbonation. Yeah, these are good terms. Any other

855
00:43:35.679 --> 00:43:36.800
<v Speaker 2>weird terms I should know about?

856
00:43:37.000 --> 00:43:42.039
<v Speaker 3>Oh see drinkability, What the hell does that mean? Exactly? See,

857
00:43:42.039 --> 00:43:43.360
<v Speaker 3>that's why I had to take it off the century

858
00:43:43.360 --> 00:43:45.000
<v Speaker 3>for them because everyone kept like, well, yeah, I could

859
00:43:45.079 --> 00:43:48.519
<v Speaker 3>pound six of these, That's not what that means.

860
00:43:49.679 --> 00:43:53.320
<v Speaker 2>So drinkability does not mean pound ability, but rather what

861
00:43:53.519 --> 00:43:56.239
<v Speaker 2>is the arc of the beer when you first first

862
00:43:56.320 --> 00:43:58.360
<v Speaker 2>take a sip and then when it warms up a

863
00:43:58.400 --> 00:44:01.559
<v Speaker 2>little on your tongue, and then the lingering after taste

864
00:44:01.679 --> 00:44:05.119
<v Speaker 2>and is it all good? Great? That's drink ability. Also,

865
00:44:05.239 --> 00:44:07.679
<v Speaker 2>while editing this, I started to imagine that Quentin was

866
00:44:07.719 --> 00:44:11.000
<v Speaker 2>a muppet. I think his voice learns itself well to muppetness.

867
00:44:11.719 --> 00:44:14.119
<v Speaker 2>Just picture it. He has a high degree of listenability.

868
00:44:14.320 --> 00:44:17.400
<v Speaker 2>When you're having to test beers for your job, are

869
00:44:17.480 --> 00:44:19.519
<v Speaker 2>you spitting them? Or are you getting hammered at two

870
00:44:19.599 --> 00:44:20.800
<v Speaker 2>in the afternoon for well.

871
00:44:22.599 --> 00:44:25.000
<v Speaker 3>Good call on the time. That's actually when we do it. No,

872
00:44:25.199 --> 00:44:28.920
<v Speaker 3>we only give two ounces and six samples among eight

873
00:44:29.000 --> 00:44:31.239
<v Speaker 3>samples at max. So okay, at most you've got ten

874
00:44:31.320 --> 00:44:34.000
<v Speaker 3>ounces and you're not getting hammered. Okay, No, I mean

875
00:44:34.039 --> 00:44:38.360
<v Speaker 3>nobody walks around here annihilated afterwards. I And there's always pitcups.

876
00:44:38.440 --> 00:44:40.519
<v Speaker 3>We always have to give spitcups, just in case, just in.

877
00:44:40.559 --> 00:44:42.920
<v Speaker 2>Case someone wants to just in case, it seems insulting.

878
00:44:45.199 --> 00:44:48.039
<v Speaker 2>Stephan Titus wants to know how do you keep your

879
00:44:48.119 --> 00:44:51.239
<v Speaker 2>records organized? And are you a naturally organized person? We

880
00:44:51.280 --> 00:44:53.400
<v Speaker 2>did talk about your cleanliness, but how do you do

881
00:44:53.440 --> 00:44:56.400
<v Speaker 2>you have log books? It's happening, So how do you

882
00:44:56.559 --> 00:45:00.760
<v Speaker 2>keep track of millions of yeast pets or guess livestock

883
00:45:00.960 --> 00:45:02.079
<v Speaker 2>if you want to look at them that way?

884
00:45:02.480 --> 00:45:05.440
<v Speaker 3>Yeah? No, so it depends on every company, does it

885
00:45:05.440 --> 00:45:07.960
<v Speaker 3>a little different. We're still on the Excel paper, okay,

886
00:45:08.519 --> 00:45:10.039
<v Speaker 3>and we definitely want to get away from that as

887
00:45:10.079 --> 00:45:12.599
<v Speaker 3>soon as possible because it is kind of a nightmare

888
00:45:12.639 --> 00:45:15.159
<v Speaker 3>of this Sixcel file labeled this and YadA yah. I

889
00:45:15.199 --> 00:45:17.840
<v Speaker 3>mean Excel is great for what it does. It's not

890
00:45:17.920 --> 00:45:21.079
<v Speaker 3>a good database. Yeah, it can't handle a lot of data.

891
00:45:21.159 --> 00:45:22.920
<v Speaker 2>But database is on your Christmas list.

892
00:45:23.119 --> 00:45:25.159
<v Speaker 3>Lab Information Management system is on my wish list.

893
00:45:25.280 --> 00:45:27.440
<v Speaker 2>Caitlin Plate wants to know our food scientists common to

894
00:45:27.480 --> 00:45:29.519
<v Speaker 2>find working in breweries or is it still overrun by

895
00:45:29.559 --> 00:45:33.119
<v Speaker 2>a lot of engineers. She's a future food scientist who

896
00:45:33.159 --> 00:45:36.599
<v Speaker 2>would love a job at a brewery. Fishing smiley face.

897
00:45:38.920 --> 00:45:41.320
<v Speaker 3>You know. Actually there's more and more. University is actually

898
00:45:41.360 --> 00:45:45.280
<v Speaker 3>coming out with specific brewing programs. Oh Yeah. When I

899
00:45:45.679 --> 00:45:47.960
<v Speaker 3>was going to undergrad, I really wasn't thinking of brewing

900
00:45:48.079 --> 00:45:49.599
<v Speaker 3>right off the gate. I was thinking of med school.

901
00:45:49.639 --> 00:45:51.199
<v Speaker 3>And then I realized I didn't like people that much.

902
00:45:52.360 --> 00:45:53.360
<v Speaker 3>And then I was like, all right, what am I

903
00:45:53.360 --> 00:45:54.880
<v Speaker 3>going to do with a microbiology degree? And so I

904
00:45:54.920 --> 00:45:57.800
<v Speaker 3>hopped into food science because I just you could be

905
00:45:57.880 --> 00:46:00.559
<v Speaker 3>an ice cream scientist. Come on, you can do that.

906
00:46:00.760 --> 00:46:02.760
<v Speaker 3>Hell's yeah, somebody's got to do that. Actually, ice cream

907
00:46:02.800 --> 00:46:04.440
<v Speaker 3>is really complex as a food base. It is a

908
00:46:04.519 --> 00:46:07.519
<v Speaker 3>good jack of all trades. Degree is to do food science.

909
00:46:07.559 --> 00:46:12.320
<v Speaker 3>You've got physics, microbiology, chemistry, and just and a lot

910
00:46:12.360 --> 00:46:15.239
<v Speaker 3>of sensory so you can kind of walk in anywhere.

911
00:46:15.320 --> 00:46:17.559
<v Speaker 2>Oh, this is a good question about selecting a beer.

912
00:46:17.639 --> 00:46:19.360
<v Speaker 2>Becca wants to know. With a vast number of beers

913
00:46:19.400 --> 00:46:22.440
<v Speaker 2>these days, how do I navigate them all? My BF

914
00:46:22.800 --> 00:46:25.000
<v Speaker 2>either best friend or boyfriend and I were talking last

915
00:46:25.039 --> 00:46:27.159
<v Speaker 2>night and he said, there are too many beers, so

916
00:46:27.360 --> 00:46:29.880
<v Speaker 2>much is good that nothing is standing out anymore. So

917
00:46:29.920 --> 00:46:32.599
<v Speaker 2>how does one make choices in this oversaturated market of

918
00:46:32.679 --> 00:46:35.960
<v Speaker 2>local breweries, microbreweries and limited editions? Too much of a

919
00:46:36.000 --> 00:46:37.559
<v Speaker 2>good thing? What's to be done?

920
00:46:38.119 --> 00:46:42.239
<v Speaker 3>Pick a brewery? Just stick there? Yeah, rogue has everything

921
00:46:42.280 --> 00:46:42.519
<v Speaker 3>you need.

922
00:46:42.880 --> 00:46:46.280
<v Speaker 2>Kidding aside, both Jake and Quentin essentially say try to

923
00:46:46.360 --> 00:46:49.880
<v Speaker 2>fund the local guys. That's one angle. Two more questions,

924
00:46:50.679 --> 00:46:53.559
<v Speaker 2>what do you hate about your job or your life

925
00:46:53.800 --> 00:46:58.159
<v Speaker 2>or brewing or yeast? Or is there a certain moment

926
00:46:59.599 --> 00:47:01.159
<v Speaker 2>or is there a thing your fuck this?

927
00:47:01.599 --> 00:47:04.199
<v Speaker 3>Yeah, there's one moment every damn morning when I show

928
00:47:04.280 --> 00:47:06.440
<v Speaker 3>up and I have to open the incubator and look

929
00:47:06.480 --> 00:47:09.719
<v Speaker 3>at those peacher dishes. We got anything?

930
00:47:10.039 --> 00:47:10.199
<v Speaker 2>Yeah?

931
00:47:10.280 --> 00:47:13.280
<v Speaker 3>Yeah, I hope not. I mean it really basically, the

932
00:47:13.320 --> 00:47:16.559
<v Speaker 3>way I set up the quality program, it's if something grows,

933
00:47:16.639 --> 00:47:19.199
<v Speaker 3>it probably shouldn't have been there unless it was the

934
00:47:19.320 --> 00:47:20.920
<v Speaker 3>yeast we were looking for. And that's when we were

935
00:47:20.960 --> 00:47:23.920
<v Speaker 3>making the beard yeast or beard beer. That bastard it

936
00:47:24.119 --> 00:47:27.239
<v Speaker 3>was technically a wild East, and so it was resistant

937
00:47:27.280 --> 00:47:29.000
<v Speaker 3>to all the plates I would put it on. If

938
00:47:29.000 --> 00:47:31.039
<v Speaker 3>I didn't know exactly what it looked like, that crusty

939
00:47:31.079 --> 00:47:35.280
<v Speaker 3>little bastard, huh uh, I would have a freak out

940
00:47:35.400 --> 00:47:37.440
<v Speaker 3>and like a condition fit, Like we've got a wild

941
00:47:37.519 --> 00:47:40.039
<v Speaker 3>East and it's gone through the package line, and oh

942
00:47:40.159 --> 00:47:42.079
<v Speaker 3>my god, every gas get in the building is gonna

943
00:47:42.079 --> 00:47:43.760
<v Speaker 3>have to be completely replaced, and we're gonna be shut

944
00:47:43.800 --> 00:47:45.559
<v Speaker 3>down for weeks, and I'd have that little moment. By

945
00:47:45.559 --> 00:47:47.440
<v Speaker 3>the time I something grow on a Peter dish, it

946
00:47:47.480 --> 00:47:48.480
<v Speaker 3>could be in North Carolina.

947
00:47:48.639 --> 00:47:51.039
<v Speaker 2>So for quality control, which is a huge part of

948
00:47:51.159 --> 00:47:54.679
<v Speaker 2>Quentin's job, he has to keep reference samples of every

949
00:47:54.840 --> 00:47:57.679
<v Speaker 2>batch that goes into a bottle or can so he

950
00:47:57.800 --> 00:48:00.119
<v Speaker 2>can verify in case they do have an issue you

951
00:48:00.199 --> 00:48:02.599
<v Speaker 2>with one. So they have an area of the brewery

952
00:48:02.719 --> 00:48:05.760
<v Speaker 2>that's like a library of beers, and they have samples

953
00:48:05.800 --> 00:48:07.960
<v Speaker 2>of a bunch of recent bruise in the lab. So

954
00:48:08.079 --> 00:48:10.480
<v Speaker 2>when you open up that thing, you're just hoping. It's

955
00:48:10.639 --> 00:48:11.320
<v Speaker 2>like anxiety.

956
00:48:11.400 --> 00:48:13.599
<v Speaker 3>Yeah, I don't want to smell anything funky, that's for

957
00:48:13.719 --> 00:48:14.159
<v Speaker 3>damn sure.

958
00:48:14.400 --> 00:48:16.639
<v Speaker 2>One of the things that might be funky is something

959
00:48:16.719 --> 00:48:20.760
<v Speaker 2>called for ethyl phenol, which is created by a spoilage yeast.

960
00:48:21.400 --> 00:48:22.400
<v Speaker 3>Was that not like poop?

961
00:48:22.719 --> 00:48:23.000
<v Speaker 2>Okay?

962
00:48:23.199 --> 00:48:24.480
<v Speaker 3>Yeah, it's like straight poop.

963
00:48:27.639 --> 00:48:29.360
<v Speaker 2>There's so many reasons why you don't want to smell that.

964
00:48:29.400 --> 00:48:33.840
<v Speaker 3>In the more baby vomit or britannamices, it is a really,

965
00:48:33.880 --> 00:48:36.320
<v Speaker 3>really bad one because it's just a bugger to get

966
00:48:36.400 --> 00:48:39.440
<v Speaker 3>rid of it. If we ever had it. It's horse

967
00:48:39.480 --> 00:48:43.920
<v Speaker 3>blanket and band aid and Barnyard. Oh yeah, it's a

968
00:48:43.960 --> 00:48:47.440
<v Speaker 3>whole bunch of bad and it has shut down wineries.

969
00:48:47.480 --> 00:48:48.960
<v Speaker 3>So I mean, there's a hit list of crap I

970
00:48:49.079 --> 00:48:52.360
<v Speaker 3>don't want to ever see in this brewery. That's one

971
00:48:52.400 --> 00:48:53.719
<v Speaker 3>of them that's on my shit list.

972
00:48:54.239 --> 00:48:55.960
<v Speaker 2>What's the best part of your job.

973
00:48:57.199 --> 00:49:02.320
<v Speaker 3>The complete randomness of the day. Well, I mean, I've

974
00:49:02.320 --> 00:49:05.519
<v Speaker 3>got it structured so when it is daned out like

975
00:49:06.119 --> 00:49:09.599
<v Speaker 3>that's really really awesome. But I never know what new

976
00:49:09.639 --> 00:49:13.559
<v Speaker 3>project can throw at me. So I got pulled in

977
00:49:13.599 --> 00:49:15.079
<v Speaker 3>all sorts of different directions, and I kind of have

978
00:49:15.159 --> 00:49:16.440
<v Speaker 3>to be the master of all ground here.

979
00:49:16.440 --> 00:49:17.719
<v Speaker 2>So I think what I'm trying to say that he

980
00:49:18.119 --> 00:49:21.039
<v Speaker 2>likes the variety, even though it's part I asked the

981
00:49:21.239 --> 00:49:24.239
<v Speaker 2>Level ten Spirits wizard Jake Holshu, and he said that

982
00:49:24.400 --> 00:49:27.159
<v Speaker 2>the coolest thing about being a distiller is when he

983
00:49:27.320 --> 00:49:29.840
<v Speaker 2>hosts a cocktail event or a whiskey release and he

984
00:49:29.880 --> 00:49:32.519
<v Speaker 2>gets to see a whole room of people enjoying themselves

985
00:49:32.599 --> 00:49:35.760
<v Speaker 2>as part of the fruits of his labor, or I

986
00:49:35.800 --> 00:49:37.679
<v Speaker 2>guess the spoiled fruits of his labor put in a

987
00:49:37.719 --> 00:49:40.119
<v Speaker 2>good way. He says, that's more rewarding for me than

988
00:49:40.199 --> 00:49:44.800
<v Speaker 2>drinking himself, although Jake also referenced that meme that this

989
00:49:44.960 --> 00:49:46.679
<v Speaker 2>is what my friends think I do, this is what

990
00:49:46.840 --> 00:49:48.480
<v Speaker 2>my parents think I do. This is what I actually do,

991
00:49:49.000 --> 00:49:51.199
<v Speaker 2>And he says what he actually does is clean. Says,

992
00:49:51.239 --> 00:49:55.679
<v Speaker 2>whenever you look at brewing or distilling, controlling yeast and

993
00:49:55.800 --> 00:49:59.679
<v Speaker 2>bacterial growth is so important that brewers are almost just

994
00:50:00.000 --> 00:50:03.400
<v Speaker 2>glorified dishwashers. I'm going to quote him directly. He said,

995
00:50:03.880 --> 00:50:09.159
<v Speaker 2>I mean we just clean, clean, clean, clean, clean, sanitize, clean,

996
00:50:09.440 --> 00:50:13.000
<v Speaker 2>and then we clean, then we sanitize and clean, and

997
00:50:13.039 --> 00:50:18.119
<v Speaker 2>then we sanitize. Quentin of course echoed this fact of zymology.

998
00:50:18.599 --> 00:50:19.880
<v Speaker 3>So like, I don't know if you're aware of, but

999
00:50:20.000 --> 00:50:22.239
<v Speaker 3>ninety percent of a brewer's job is cleaning stuff.

1000
00:50:22.880 --> 00:50:23.519
<v Speaker 2>I just heard.

1001
00:50:23.599 --> 00:50:28.360
<v Speaker 3>That is totally true. Uh, industry wide turnovers pretty high

1002
00:50:28.679 --> 00:50:30.440
<v Speaker 3>because everyone's like, I'm gonna work at a brewery and

1003
00:50:30.480 --> 00:50:32.599
<v Speaker 3>I'm gonna make beer, So I mean, somebody's got to

1004
00:50:32.639 --> 00:50:35.159
<v Speaker 3>clean those kegs, somebody's gonna make the cardboard box, and

1005
00:50:35.280 --> 00:50:38.519
<v Speaker 3>otherwise the whole thing collapses. And so you can never

1006
00:50:38.559 --> 00:50:41.039
<v Speaker 3>complain about working too hard because somebody else is doing

1007
00:50:41.639 --> 00:50:46.159
<v Speaker 3>another really hard job, especially around here, because yeah, you

1008
00:50:46.239 --> 00:50:48.519
<v Speaker 3>are cleaning stuff, you're moving stuff, you're lifting kegs.

1009
00:50:48.920 --> 00:50:51.119
<v Speaker 2>You're not just kicking back on a porch drinking beer

1010
00:50:51.199 --> 00:50:53.719
<v Speaker 2>all day. If you had any advice for someone who

1011
00:50:53.760 --> 00:50:56.440
<v Speaker 2>wants to be a professional brewer or rational food scientist

1012
00:50:56.639 --> 00:50:58.360
<v Speaker 2>in general, what's the most important piece?

1013
00:50:58.360 --> 00:50:59.360
<v Speaker 3>And then I'll let you go.

1014
00:50:59.440 --> 00:51:00.880
<v Speaker 2>Since seven as you a one million.

1015
00:51:00.719 --> 00:51:03.679
<v Speaker 3>Questions last week, I was here fifteen hours on Friday.

1016
00:51:03.880 --> 00:51:09.679
<v Speaker 3>Don't worry about it is Get into a lab or

1017
00:51:09.760 --> 00:51:12.199
<v Speaker 3>get into whatever you think you're going to do as

1018
00:51:12.239 --> 00:51:13.920
<v Speaker 3>soon as possible. Find out what your passion is, get

1019
00:51:14.000 --> 00:51:14.920
<v Speaker 3>involved as soon as possible.

1020
00:51:14.920 --> 00:51:18.400
<v Speaker 2>Will you ever call yourself a zymologist? I think you

1021
00:51:18.400 --> 00:51:18.920
<v Speaker 2>should start.

1022
00:51:18.960 --> 00:51:19.239
<v Speaker 3>I don't know.

1023
00:51:19.519 --> 00:51:21.559
<v Speaker 2>I love that you can call yourself the minister of

1024
00:51:21.639 --> 00:51:24.239
<v Speaker 2>truth or a wizard, but a zimologist is a stretch.

1025
00:51:24.480 --> 00:51:24.840
<v Speaker 3>I don't know.

1026
00:51:25.000 --> 00:51:27.559
<v Speaker 2>Well, you're the most knowledgeable zimologist I've ever met. So

1027
00:51:27.760 --> 00:51:32.280
<v Speaker 2>cheered to that. Thank you so much for being on. No, no, no,

1028
00:51:32.320 --> 00:51:34.760
<v Speaker 2>I'm glad we can turn out cheers to yeast.

1029
00:51:34.760 --> 00:51:36.400
<v Speaker 3>Yeah, absolutely and everything else in there.

1030
00:51:37.000 --> 00:51:40.599
<v Speaker 2>Don't say that. To see photos of me and Quentin Sturgeon,

1031
00:51:40.840 --> 00:51:44.519
<v Speaker 2>you can head to my Instagram at ologies. The podcast

1032
00:51:44.599 --> 00:51:47.039
<v Speaker 2>is also on Twitter at Ologies and I'm on both

1033
00:51:47.400 --> 00:51:50.440
<v Speaker 2>as Ali ward with one L. Thank you so much

1034
00:51:50.559 --> 00:51:53.519
<v Speaker 2>to Shannon Feltis and Bonnie Dutch again for hooking this

1035
00:51:53.679 --> 00:51:57.079
<v Speaker 2>interview up and driving me to Newport and hanging out

1036
00:51:57.440 --> 00:52:02.199
<v Speaker 2>and getting Dutch Brothers coffee, and and to Jakoleshue and

1037
00:52:02.400 --> 00:52:05.800
<v Speaker 2>Quentin Sturgeon for the fungus chats and the really memorable

1038
00:52:06.280 --> 00:52:09.000
<v Speaker 2>We'll Never Forget tour. Thank you also to everyone for

1039
00:52:09.119 --> 00:52:12.599
<v Speaker 2>supporting on Patreon again. It's an independent podcast and you

1040
00:52:12.679 --> 00:52:14.920
<v Speaker 2>can become a patron for as little as twenty five

1041
00:52:14.960 --> 00:52:17.800
<v Speaker 2>cents an episode, and you can have your questions asked

1042
00:52:17.960 --> 00:52:20.599
<v Speaker 2>to theologists. Plus you can see more photos from the

1043
00:52:20.719 --> 00:52:23.360
<v Speaker 2>rogue tour, and I put up videos every once in

1044
00:52:23.400 --> 00:52:25.639
<v Speaker 2>a while to say hi. You can also support the

1045
00:52:25.719 --> 00:52:29.199
<v Speaker 2>podcast by getting yourself some Ologies merch, like some awesome

1046
00:52:29.320 --> 00:52:32.880
<v Speaker 2>shirts and hats and toads and pins. That's at ologiesmerch

1047
00:52:33.000 --> 00:52:35.760
<v Speaker 2>dot com. You can join up with other ologites in

1048
00:52:35.800 --> 00:52:39.800
<v Speaker 2>the Facebook group. Thank you to Ernie and Hannah for admitting,

1049
00:52:40.280 --> 00:52:42.679
<v Speaker 2>and thank you as always to Stephen Ray Morris for

1050
00:52:42.760 --> 00:52:45.599
<v Speaker 2>doing a bang up job editing. As I record these

1051
00:52:45.639 --> 00:52:49.880
<v Speaker 2>asides several days later than usual because I was traveling

1052
00:52:49.920 --> 00:52:51.920
<v Speaker 2>for a family emergency. My folks were stuck in a

1053
00:52:52.079 --> 00:52:55.880
<v Speaker 2>bit of a blizzard up north and I got hella behind.

1054
00:52:56.840 --> 00:52:58.960
<v Speaker 2>Thank you again so much for listening if you like

1055
00:52:59.039 --> 00:53:02.800
<v Speaker 2>the podcast, and always support for free by rating and

1056
00:53:02.920 --> 00:53:05.719
<v Speaker 2>reviewing on iTunes. That helps so much. And please do

1057
00:53:05.880 --> 00:53:09.880
<v Speaker 2>remember just ask smart people downb questions, you guys, because

1058
00:53:09.960 --> 00:53:12.519
<v Speaker 2>if you're curious, it's never a dumb question, and someone

1059
00:53:12.559 --> 00:53:15.000
<v Speaker 2>else is probably wondering the exact same thing, and it's like, oh,

1060
00:53:15.039 --> 00:53:16.800
<v Speaker 2>I'm so glad you asked uh. And as a thank

1061
00:53:16.840 --> 00:53:18.639
<v Speaker 2>you for sticking it through to the credits, I usually

1062
00:53:18.719 --> 00:53:22.400
<v Speaker 2>reward you with one heinous secret for my life, and

1063
00:53:22.880 --> 00:53:25.239
<v Speaker 2>I'm going to tell you too. Number One, I love

1064
00:53:25.360 --> 00:53:28.559
<v Speaker 2>eating smoked oysters from a can. I think they're good.

1065
00:53:28.920 --> 00:53:31.960
<v Speaker 2>I love them. And two the last few houses and

1066
00:53:32.000 --> 00:53:35.320
<v Speaker 2>apartments I've lived in, I've written notes, and I've tucked

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00:53:35.320 --> 00:53:38.320
<v Speaker 2>them into hidden places, and I always wonder when someone

1068
00:53:38.360 --> 00:53:40.159
<v Speaker 2>will find them. And I hope at least like a

1069
00:53:40.280 --> 00:53:43.000
<v Speaker 2>decade goes by, because if you find like a two

1070
00:53:43.119 --> 00:53:47.280
<v Speaker 2>month old, wistful farewell note, it's this kind of embarrassing,

1071
00:53:47.639 --> 00:53:49.960
<v Speaker 2>like if you're pulling away the moving truck and like

1072
00:53:50.079 --> 00:53:53.920
<v Speaker 2>the new tenant finds this like it's the year twenty

1073
00:53:53.960 --> 00:53:56.400
<v Speaker 2>eighteen and I used to live here. Note like with

1074
00:53:56.559 --> 00:53:59.440
<v Speaker 2>still wet ink tucked behind a cupboard. That's just embarrassing.

1075
00:53:59.599 --> 00:54:01.480
<v Speaker 2>But I do wonder if anyone's found any of the

1076
00:54:01.519 --> 00:54:03.280
<v Speaker 2>notes I've hidden in any of the apartments or houses

1077
00:54:03.320 --> 00:54:07.039
<v Speaker 2>I've lived in. And I also wonder if there are

1078
00:54:07.079 --> 00:54:12.000
<v Speaker 2>any notes lurking behind any weird floorboards around me right now,

1079
00:54:12.239 --> 00:54:14.519
<v Speaker 2>within that weird Have you ever done that anyway? Okay,

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00:54:14.559 --> 00:54:28.239
<v Speaker 2>bye bye pacadermatology, hombiology, cryptozoology, lithologynology, meteorology and pology, ethology, zeriology, elithology,