epidode 15 Beer emileigh

The main ideas from this information are: the transcript includes a conversation between two individuals discussing the sound quality of a recording, a slip and slide accident, a trip to St. Augustine, the history of beer brewing, the discovery of brewing techniques, the popularity of beer in various ancient civilizations, the types of beer brewed, and the blending of beer and wine. recording. Okay, let me get this down. Okay, hold on. Let me test that real quick. Is that too loud? Does this sound? Where do I sound good? Here? Is this too close? Okay. So, I can be about right here and that's fine. Okay. You sound? No, I don't think so. Here, get a little closer. Give me some reference. I don't think you might need to get just a hair closer. Yeah. If you can maybe get like a book or something under it. It just seems a little more crisp. Aha! Oh, that's good. Okay. I was about to be like, let's get into the skit. No, intro first. Stupid. Okay. We don't record for a month and I forget how to do it. Okay. All right. Three, two, one. Welcome to Illy Quiz History where two best friends tell you a story in history and we're not professionals, but we're going to do it anyway because it's fun. How you doing, Morgan? Well, I have once again entered myself on a 100 foot slip and slide and I'll give you the brief synopsis, listeners. Just imagine me, a beer in my hand and my four-year-old daughter in my lap going down a 100 foot slip and slide and definitely spraying the shit out of my ankle, hitting the hay bales at the end, trying not to squish my daughter and spill my beer. So, I didn't spill the beer and I didn't squish the daughter. Who really won here? It wasn't me. I can tell you that. One quick trip to the ER later. It's not broken, but it's been four days and I still can't walk on it. And it's the same one as last time. So, if y'all heard the pirate episode, I am one step closer to just becoming a pirate at this point. Yeah. How was your trip? What? Oh, my God. Oh, my God. When we went to that vegan restaurant, I'm pretty sure my breakfast was like $20. What? Oh, my God. Oh, my God. Yeah. Oh, my God. Oh, my God. That makes my heart so happy. Can I come too? Okay, thanks. That's amazing. I love that so much. Okay, thank you. Oh, my God. Tell her I will help her run it as an Airbnb, okay? That's my dream. I have lots of dreams. That's one of them. Yes. I did. I did. And it's not, okay, so I guess it's not as, you know, dramatic as going to Scotland, but St. Augustine, Florida is a place that is near and dear to my heart. I've been going there every year since I was six months old, sometimes a couple times a year. I had family that lived down there. And being a history buff, it's really cool, no matter how many times I go to see the Castillo de San Marcos and Fort Matanzas and the lighthouse. And, you know, maybe if you guys are really nice to us, I can tell you some ghost stories in October from those places. And so I took the kids for the first time since they've kind of been old enough to really recognize things like this. And my five-year-old son was walking around with his map. And he was telling me all the things he knew, which surprisingly was a lot, because we watched a lot of documentaries as a family. And it was just really cool to see him in his, like, element of history, just like we are. And my daughter was just like really wanting to get the little badge that they give you at the end. It was so cute. But if you guys are, I know, but if you guys are ever in the St. Augustine area and you're looking for something family-friendly, places like that are free for kids. So the kids were free. I was only, I think, $15. And it's for the whole week. So you can go as many times as you want to for $15. So if it gets too hot or you don't want to walk through the whole thing at one time, you can leave and come back as many times as you want to that week. It's awesome. And the Fort Matanzas, you actually take a little pontoon boat across. And it's completely free. They just run off of donations. So definitely give them a couple bucks. But it's a little more south, but it is part of that same castle, or not castle, Lord, you have me talking about castles, the same fort system. Yeah. So you, if you were an approaching ship, you would have to go past Fort Matanzas up the Matanzas River to get to the Castillo. So it's really cool. Definitely go check it out. Check out the lighthouse if you're ever in the area. And no, I think that's the only business we have. You know. Yes. Yeah. I mean, here in Charleston, exactly the Battle of Athens, here in Charleston, Tennessee, is where the Trail of Tears starts. And there's signs everywhere. There's like a little walk you can take with signs to read. And that's either really cheap or free. I haven't been to it since they've redone the building. But you just blink and you're at a historical site here. So do it, guys. It's worth it. Yeah. I definitely want to see pictures. If y'all go anywhere, post them on the Facebook page because we want to see it. For sure. So let's get into it. Okay. It's the early 18th century and George Hodgson is discussing with a friend his troubles with his beer making it over to India. I just don't know what to do. The porters I send over either spoil, leak out, or just get moldy before they even make it to India. It's really cutting into my profits. Plus, I've heard the troops over there think the porters are too heavy for the hotter climate. I've tried everything, but I don't know what to do. Now you're on to something. George uses the concept to create a beer that is not only lighter, but sturdier than those heavy porters that they had been shipping before. They ship them and make them they make it over to India without any issues and thus starts a new age of beer. This is the first interpretation of what we now know as an India pale ale or an IPA style beer, which has become one of the staples of modern craft breweries across the world. And that's just the tip of the iceberg on the history of beer. How you feeling about this topic, Morgan? Yes. So many. Is it any good? Oh my God. I'm having an aneurysm just about how cute that is. Well, I mean, let's be honest. How many experiences have we had with beer? I'm trying not to spill it, and I'm pretty sure I was drinking an IPA at the time because it's one of my favorites. So if you haven't guessed already, we're talking about the history of beer. And this episode was given to me because I was looking for topics. And I realized that this episode is going to air on National IPA Day. So happy National IPA Day, everybody. Go get you a beer. If you don't like IPAs, get what you do like. Just drink something. It's worth it. So let's start. It gets a little convoluted because every source was just a little different. Because honestly, it's not like somebody made beer one day and then was just like, here you go, guys. Yeah, we've done it. So let's talk about how alcohol is made naturally, just out in the wild. So when a fruit is ripe, it gives off a really strong scent that tells animals when it's ready to eat. The fruits want to be eaten so that the animals can disperse the seeds. Sometimes when the fruit gets overripe, if it sits there long enough, the yeast and the sugars that are naturally present within become alcoholic. And then the animals are like, that smells good because it's sweet. And then that's how you get drunk animals. Are you sure you didn't just find a video of me in college? Those were a rough couple of years, guys. So. Oh no, don't. Just go ahead and say it. I know what you're going to say. I can't. Okay. Guys, don't ruin rum for yourself because I used to like rum a lot. Anyway, back to beer. Don't be me. So a big turning point in humanity is when the humans discovered a way to create this fermentation process without just having to wait for fruit to go bad. And that was the earliest predecessors to what we call brewing down. So how did they do it? Honestly, fuck if we know. But people have some ideas. And all of these ideas honestly could be true. Or none of them could be true. They all could have happened at the same time because beer was being brewed at different areas at different points in time. So humanity was really finding, it's not like it came from one central source. People on different continents were brewing beer or just alcohol in general. Because really anything in the Neolithic times, there was not a clear definition, like a clear defined difference between wine, mead, and beer. It was all just like one thing. And it's hard to describe honestly. So it was all the same category. And one source stated, a brewing technique used over such a vast geographical area can hardly originate from a single source as old as it may be. And I think that was a perfect way to describe what I was just stumbling over to say. Yes. Exactly. They were using different ingredients. They were using slightly different methods. But most of it was all pretty much the same concept. And it was in different areas. And then from there it spread. So and if there are places that I don't discuss, types of beer that I don't discuss, it's because we don't have enough time to get into all the kinds of beer, all the different places. We're going to hit big points here. So let's go with theory number one. There's two main theories of how they discovered the process. So one says basically just hunter-gatherers figured out a way to grow enough grain. I guess they grew it and wandered off and came what out. I don't know. And then this is one of my favorite things. Some scientists think that the hunter-gatherers actually stopped hunting and gathering so they could make more beer. And it's not proven, but I want it to be true. It's a solid theory. And then another thinks that they cut the grains and they left them out in the rain. Well, when the rain got on the grains, the grains began to sprout. Somebody was like, well, shit, we need to bake this into bread before it goes to waste. So they baked it. But because it was sprouting, the starches that were now full of the enzymes liquefied into the sugars and changed the way the bread was. So from what I understand, it could have been like alcoholic bread or something like that. You know, something with a different flavor. And then it kind of gave them clues. And they soaked the bread in water, which then spontaneously fermented. And then they strained it. Bread water. Yum. And back then, beer was actually really healthy for you. It gave you a lot of the minerals and other vitamins that you needed. And it was healthier than water because it wasn't heated. It wasn't contaminated anymore. Yeah. Exactly. I mean, there were just kids drinking beer everywhere. Yeah. Right. Oh, my God. I'm going to get into it in a bit. But the Egyptians had, like, 30, like, recipes to use beer in, like, medical practices. And, like, bruh, I could have used a beer at the ER the other day. So can we bring that back? I need a beer on the side with my x-ray, please and thank you. Okay. So two points I want to hit. India and North America are two that don't really have a lot of, like, prehistory records. I mean, they found some evidence, but it just wasn't recorded. So I'm not going to have a lot about those areas, unfortunately. So prehistory, prehistoric beer. This is going to blow your mind, Morgan. Are you ready for that? Evidence of troughs that could hold up to 160 liters of beer were found in Turkey in 2012. In 8,500 to 6,400 BCE. I mean, I know that's a big gap, but, like... Beer. They were partying hard in 8,500 BCE. Now, there was only one source that I found that said that. And everywhere else was like, oh, well, they didn't start drinking beer until, like, the Mesopotamians. But... Oh, I know. The throw-up, like, thing is coming on. And they did find from 8,000 to 2,600. And I know that's another big gap, but science is weird sometimes. They found some evidence of beer in India. And I got these from one of the more scientific sources that I found. Some of them had other things. I really leaned on to the one that had more scientific evidence behind it. So if you see something that says something different, it's all a little convoluted. I'm not going to lie. So, at least back in this. Stuff from anywhere from that time. Yeah. It really was. So, we're hopping over to China now. In between 6,000 to 5,000 BCE, China was brewing two different kinds of beer. One was made from millet, or, like, cereals. And one was made from rice. The millet lended itself more to the malting technique. And the rice lended itself more to the fermentation technique. And the fermentation technique, they also found where other starchy plants were used, such as snake gourds, lily bulbs, and yams in the warmer climates. Yam beer sounds like something I want to drink at Thanksgiving. Right? So, in 5,500 to 4,900 BCE, they have found traces in Germany. Now, these discoveries didn't really make it clear whether it was bread or a starch-based beverage. They don't really know which one it is, but I thought it was important to add. Yes. Yes, and it was in, like, I think, vases or, you know, jars in a tomb. So, it would make sense that it was a beverage, but I don't think they could really tell. In 5,000 to 4,000 BCE, they found evidence in Romania and Bulgaria and Spain. So, that's cool. And, yes. It... Mm-hmm. I definitely Googled it. That's the only reason I know that. Yeah. Yes. No, thank you. Yes. Thank you for that. Because one of my next little, you know, my little titles is Common Era CE. So, yes. Anyhoo. So, Romania, Bulgaria, and Spain, 5,000 to 4,000 BCE, is the times that we're seeing the emergence of wheat beers. And this is the predecessor of the common style of wheat beer, such as Heffenweizen, American Wheat, Dunkelweizen, you know, those kinds of beers. And, you know, if anybody wants to buy me any, Blue Moon's my favorite, and it is a wheat beer. I love Blue Moon. It is. I definitely craved Blue Moon with one of my pregnancies, and that's such a bitch. Blue Moon and hot wings. And I cried every... Damn it. And I would cry every time that Nick didn't take me to Buffalo Wild Wings on a Tuesday to get the buy one get one way. And I would smell his beer so hard. I just... It was such a mess while pregnant. Okay. Anyway. 39 to 3,000 BCE. So, we're seeing more in Central Europe. So, more in Germany, Austria, Switzerland, and then an extension into northern England, Scotland, that kind of thing. So, this is about the time where the evidence of alcohol in Mesopotamia was found between 35 and 3,100 BCE. And it started to become more popular than water because it was more sanitary. You're not going to like this next part. At the time, beer was thick like porridge, and they drank it through a straw to filter out the sediments. I know. I was like... I was just thinking of like junky beer. Oh. I don't even have words for that. I don't think... If I saw someone at a bar that did that, I think I would leave the bar and probably never drink again. That's not how you do it. You're supposed to chug it. Oh. Okay. Now, drink those through a straw. But they do think that the invention of the straw came from that reason, to drink junky beer. I know. Oh. Now... Oh, yeah. It was through the... It was the bone... The bone shop. I don't even like brandy. I don't know why they let me... I don't know why I let them put brandy, but... So, I ordered some bone marrow, guys. And I ate the marrow out of the bone. And then they were like, you're going to do the bone luge? And I was like, what the hell is that? And they're like, it's when I pour a shot through the groove in the bone. Because it was cut lengthways, like a hot dog bun. And I took the shot of brandy. And I got a chunk of the bone marrow in the middle of the shot. And it was not okay. I'm flailing. No. The listeners are listening... The listeners are learning so much about me tonight. Okay. So, back on track. We got this. So, this is when the Mesopotamians started trading beer with the Egyptians. And the Egyptians eventually took it upon themselves to start brewing their own. And we see more evidence in more northern Europe. So, it's starting to spread a little bit up there as well, around 3000 to 2000 BCE. Now, we're going to go deep into the Egyptians. Because they were the first ones to really perfect brewing beer. They took beer so seriously. Brewing was eventually adopted, like I said, in the Egyptians. And this is when they think about the time the Inca started brewing beer and a couple other places. And this is about 31 to 2686 BCE. And it became an absolute staple in these societies. The Babylonians developed more than 20 different varieties of beer. That's a lot. Yeah. The Egyptians had a beer for everything. Can you hear my kids in the background? Okay. Cool. Well, damn. So. And, okay. I love the god Osiris even more now. Because the Egyptians thought that the god Osiris held in his hands the very stuff of life. Fertility. Death. Resurrection. And the brewing stuff. The stuff of life. I agree with Osiris. So, beer was actually part of the Egyptian people's daily wages. Because it was so vital. Because it gave them so many nutrients and everything. That it was like, well, we want you to live. So, here's some beer. And they built massive breweries. And one of my favorite parts is that it was mostly the work of women to work in those breweries. And that tradition lasted well into the Middle Ages. Yeah. I know. Badass women. Brewing some beer. And, so the Egyptians, like I said, had different kinds of beer for different occasions. Some of them, I will say. So, they had dark beer. Sweet beer. Thick beer. Get rid of that one. Friends beer. Keep that one. I know. Garnished beer. Beer of the protector. Beer of truth. Which is just me when I've had too much. And then for burial. So, when they would bury somebody, the beers that they would put in with the tomb. They had to make sure that they wouldn't spoil very quickly. So, they had the beer that does not sour. And they had the beer of eternity. Those are some badass names, aren't they? Beer of eternity. I do too. And the beer of truth. How strong was the beer of truth? Mommy, it's Mommy. Okay, hold on. Please get out of here. I'm literally in the middle of recording. Okay. Go find your father. I thought you were recording. He's in the basement. Well, go find him. No, we don't want to. Well, too bad. Okay, bye. Close it all the way. Bye. I didn't know you were recording. Yeah, I'm glad I stopped. They came in to give me kisses. Lord have mercy. So, in the Bronze Age, 2000 to 1000 BCE. So, beers all over Western Europe at this point. During this time in China, Fruits were being added to sweeten the beer. And to give it a higher alcohol content. So, at this point, I think beers were sitting at probably, God, did I not write it down? I think it was like 2.6%. It was not very high at all. And it would take you a lot to get drunk. But at this point, around the Bronze Age, People were wanting a higher alcohol content. And by this point, We had clear distinctions between wine, beer, and mead. And stuff like that. Well, they started putting fruit into the wine. Because the sugars, the higher sugars would give it a higher alcohol content. And, This actually kind of reversed a little bit. Because what they did was they just made a hybrid between beer and wine. So, it started to blur the lines again. And also, I did not know this, But the religions that were starting to form at the time, Started to condemn the consumption of alcohol. So, Right. I think maybe because of the higher alcohol content, It's kind of what I was thinking. Is that maybe people started getting drunk from it. And, Yeah. And, I can hear my kids. Can you hear my kids? Yeah, they're like in there screaming. Okay. Please don't put the kids to bed. Okay, they're screaming up here. Alright, love you. You have one job. Okay. So, Okay. So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, So, 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