Everything Old is Brew Again

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 31 May 2016

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

Pull up a bar stool and prepare to open both your mind and your palate: it’s time to meet beer before it settled down into the fizzy brown brew we know and love today. The ales in this episode of Gastropod represent the future of flavor, but take their inspiration from the pre-industrial pint. Join us as we meet brewers who are making beer with local herbs, roast chicken, and yeasts scraped off the skin of wild blueberries—and then taste the surprisingly delicious results. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	This Friday, the cinematic experience of the summer arrives.
0:06.0	Written and directed by Christopher Nolan, Oppenheimer is an epic thriller about the man
0:10.7	who risks destroying the world for the one chance to save it.
0:14.9	Featuring an incredible cast including Robert County Jr., Emily Blunt, Oscar winner's
0:19.2	Matt Damon and Kenneth Branna, Oscar nominee Florence Pugh and Killian Murphy as J.
0:23.9	Robert Oppenheimer.
0:25.9	Read in theaters Friday, read it R.
0:55.9	Sign up for your trial today.
1:21.9	Beer is made with meat.
1:24.9	It's actually a thing.
1:26.9	Not only is it a thing today, but people made beer brewed with, say, chicken or wild
1:31.6	boar hundreds of years ago.
1:33.4	But this is not the Gastropod Extreme Beer Edition.
1:37.0	It is Gastropod though.
1:38.2	I'm Nicola Twilly and I'm Cynthia Graber and as usual, we're looking at food through
1:42.2	the lens of science and history.
1:43.7	And this week, the focus is one of our favorite food groups beer.
1:47.0	Beer is a huge topic and trust us, we'll come back to it in the future.
1:50.8	This week, we're going to explore one particular aspect of the beer world inspired by a listener
1:55.8	suggestion.
1:56.8	So my name is Jason and I live in Salem, Massachusetts right now.
2:00.9	And I know that you guys, the podcast is kind of mixing history and science and food.
	...

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