Sipping NC: The Art of Drinking Podcast – Episode 29: Appalachian Mountain Brewing

Proudly recorded from Test Pattern Studios.

In the News: RayLen Vineyards, Shelton Vineyards

Meet the Maker: Nathan Kelischek from Appalachian Mountain Brewing is in to talk about the history of the beer, the beer itself and all the great causes they support. They are truly a brewery that gives back and they have some pretty slammin’ stuff, too. 

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink): Aww, Sweet Christina
½ cup strawberries
½ cup raspberries
½ cup sugar water
½ oz key lime
1½ oz Queen Charlotte Reserve from Muddy River
Top with AMB’s Long Leaf IPA

Puree the berries, sugar water, key lime, strain. Top with rum and beer.

Sipping NC: The Art of Drinking Podcast – Episode 28: McRitchie Winery and Ciderworks

Proudly recorded from Test Pattern Studios.

In the News: JOLO Winery and Vineyards, Raylen Vineyards, Childress Vineyards, Mystery Brewing, Old Nick Spirits

Meet the Maker: Sean McRitchie is in the studio to talk about his delicious McRitchie’s winery, their wines, their cidery and their cider. Tim & Jordan fought over who was taking what leftovers home. They were both bruised. It was delicious stuff and we were glad to have Sean in the studio.

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink): Sweet Summer Luv Luv
2oz Conniption Navy Strength Gin
¾oz Saint Germain Elderflower
3oz Cucumber Water*

*Cucumber Water
2 cups water
1 large cuke
2oz lemon
3oz simple syrup
2 chamomile tea bags

Sipping NC: The Art of Drinking Podcast – Episode 26: Birdsong Brewing

Proudly recorded from Test Pattern Studios.

In the News: Three Spirits Brewery, Skull Camp Brewing, Old Nick Spirits, CraftFreedom.org.

Meet the Maker: Chris Goulet is in the studio to talk about the delicious brews from Birdsong Brewing. We tried 4 distinctly different brews and had a fantastic time doing so. The origin of the name is also a funny story. Listen to find out where it comes from.

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink)The Magician
2oz beet vodka*
4oz strawberry ginger syrup**

*Beet Vodka
6oz Covington Sweet Potato Vodka
2oz Beet tips
Let set one week.

**Strawberry Ginger Syrup
5 Strawberries
1 Cup Simple Syrup
1½oz lemon juice
3 sage leaves
1oz candied ginger
Puree and strain

Sipping NC: The Art of Drinking Podcast – Episode 25: Mystery Brewing

Proudly recorded from Test Pattern Studios.

In the News: Full Steam Brewing, Westbend Winery and Brewery, Mystery Brewing, CraftFreedom.org

Meet the Maker: Eric Lars Myers of Mystery Brewing is in the studio and talks with us about their delicious brews and the fantastic packaging and can art provided by artists local to Hillsborough.

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink): The Summer Garden

2½oz Lovage-infused Tiny Cat Vodka*
3oz Basil Water**

*Lovage-infused Vodka
6oz Tiny Cat Vodka
6 Lovage leaves
Infuse for 1 week

**Basil Water
2 cups water
6 Basil leaves
2oz Honey
Pinch of red pepper flakes
Puree basil and water

Sipping NC: The Art of Drinking Podcast – Episode 20: Ponysaurus Brewing

Proudly recorded from Test Pattern Studios.

In the News: Full Steam Brewing, Unknown Brewing Company, Great Grapes Wine and Food Festival, Sawtooth’s Arts & Craft Beer Event.

Meet the Maker: Kiel Jansen of Ponysaurus Brewing Company is in the studio to talk about his fantastic brews. We taste four of his beers and discuss the name, the brewery’s history and events. Also, Meghan Parsons of Sawtooth School of Visual Art is in to talk about the Arts & Craft Beer event happening on April 28 (that’s next Friday!).

Food for Drinkin’: Chef Tim delivers Korean Bulgogi with Saffron Rice from Spring House Restaurant, Kitchen & Bar.

Mix It Up (the art of the drink): Meghan’s Sweet City Punch
2oz Outer Banks Distilling’s Pecan Honey Rum
3oz Vanilla Apple Syrup*

*Vanilla Apple Syrup
1oz apple butter
1oz maple syrup
1oz vanilla extract
2oz simply syrup
½oz lemon juice
Pinch of chili powder
8oz pineapple juice

Sipping NC: The Art of Drinking Podcast – Episode 18: Granite Falls Brewing

Proudly recorded from Test Pattern Studios.

In the News: Sanctuary Vineyards, Oskar Blues

Meet the Maker: Granite Falls Brewing‘s VP and Head Brewer, Joseph Ackerman, and sales rep. Jessica Daniel are in the studio. We tasted several brews from Granite Falls including the Canis Rouge Sahti, Southern Revival Imperial Stout and Knotty Gurl Blonde Ale. Really good stuff. We had a ball with them.

Mix It Up (the art of the drink)Tim’s Tea Time
1 oz Carriage House Apple Brandy
1 oz Covington Vodka
3oz Chai Tea Syrup*

*Chai Tea Syrup
4 Chai Tea Bags
3oz Honey
4 Apple Slices
4oz Cranberries
3oz Pomegranate
10oz water

 

Sipping NC: The Art of Drinking Podcast – Episode 16: Preyer Brewing

Proudly recorded from Test Pattern Studios.

In the News: Gibb’s Hundred Brewery, Fainting Goat Spirits, JOLO Vineyards, Craft Freedom.org

Meet the Maker: Calder Preyer of Preyer Brewing is in the studio to talk about the history of the brewery he and his brothers started and Tim and Jordan geek out over their delicious brews. They have more than a couple.

Food for Drinkin’: Chef Tim delivers fried catfish and cheese grits from Spring House Restaurant, Kitchen and Bar. Heck yeah, he does!

Mix It Up (the art of the drink)Lion’s Roar
1½oz Tiny Cat Vodka
3oz Burnt Caramel, Blood Orange Hibiscus Reduction*

*Burnt Caramel, Blood Orange Hibiscus Reduction
3 oz burnt caramel
6 oz hibiscus flowers
3 blood oranges
24 oz water
12 oz sugar
3 sprigs rosemary
2 sprigs thyme

Reduce for 30-45 mins on high.

Sipping NC: The Art of Drinking Podcast – Episode 6: Fortnight Brewing

In the News: West Bend Winery & Brewery, Shelton Vineyards, Spring House, Appalachian Mountain Brewery.

Meet the Maker: Fortnight Brewing‘s very own Colin and Derek are in to talk about what Fortnight is about. Their delicious beers and we sip on the fantastically musical Bring Da Ruckus IPA that is infused with WuTang Clan music. It’s real, folks. It’s real. We talk a long time about the awesome things going on at Fortnight and what they have coming up.

Mix It Up (the art of the drink)Night Life
2 oz. Rua Whiskey
1 oz. 78°C Blood Orangecello
1/2 oz. Hibiscus Tonic
Pinch crushed red pepper
1/2 oz. Grenadine

Sipping NC: The Art of Drinking Podcast – Episode 5: Bombshell Beer Company

In the News: Foothills Brewing, Appalachian Mountain Brewery, Spring House Restaurant, Kitchen and Bar, Southern Home & Kitchen, Pisgah Brewing, Brothers Vilgalys Spirits, Olde Mecklenburg Brewery, South Mountain Distilling Company, Old Nick Spirits.

Meet the Maker: Bombshell Beer Company owners Ellen Joyner and Michelle Miniutti (2 of the 3 owners), along with rep Jenipher Smith, are in to talk about the history, fantastic happenings and beers of Bombshell Beer. Bombshell was the first and is still the only all-women owned brewery in North Carolina. They’re making moves across the state and you should ask your favorite local bar, pub or bottle shop to bring in their beers and give them a try yourself.

Mix It Up (the art of the drink): The Window on Trade.
1 oz. Broad Branch Smashing Violet
3/4 oz. Old Nick Spirits Carolina Whiskey
3/4 oz. Cream of Coconut
1 1/2 oz. Cranberry Juice
1/2 oz. Rose’s Lime Juice
Shake and strain into a martini glass.

Sipping NC: The Art of Drinking Podcast – Episode 2: Hoots Roller Bar & Beer Company

In the News: Durham Distillery, Old Nick’s Spirits, Gibbs Hundred Beer, Topo Organic Distillery, Old Mecklenberg Brewery, Shelton Vineyards, Great Wagon Road Distilling Company, Crude Bitters & Soda.

Meet the Maker: Eric Swaim, co-owner talks about the history of Hoots Roller Bar & Beer Company, including the origin of the name, where they’ve gone, where they’re wanting to go. Hoots is very ingrained in the community of Winston-Salem and the feelings are reciprocated. You’d be hard pressed to find a local restaurant in Winston-Salem and areas in close proximity that doesn’t carry at least one Hoots beer. Their beers are delicious. We’re proud to call Eric and Hoots friends of ours. We drink their CocoMorita and Golden Mild.

Mix It Up (the art of the drink): The Cherry Splash
3/4 oz. Seventy-Eight °C Spirits Limoncello1 oz. vanilla simple syrup
4  oz. black cherry juice
1 dash of key lime juice
Top with Hoots’ Golden Mild
Lemon zest, lime zest and wild Arabian cherry