Tag: Test Pattern Studios

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

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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

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Sipping NC: The Art of Drinking Podcast – Episode 24: Westbend Winery & Brewery

Proudly recorded from Test Pattern Studios.

In the News: Burial Beer Company, Old Nick Williams Spirits, Homebrewers’ Clubhouse, CraftFreedom.org

Meet the Maker: It wasn’t that long ago that Westbend Winery & Brewery was closing up their winery and brewery. But, they’re now back with a vengeance and we have Ethan Brown, the wine master and head brewer of the new-and-improved company. We tasted two of their beers and a bottle of wine.

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

Mix It Up (the art of the drink): Widowmaker

2½oz Covington Vodka
4oz Cranberry Puree*
Rim glass with Cabernet Molasses**

*Cranberry Puree
1½ Cups Dried Cranberries
¼ Cup Black Peppercorns
1 tbsp Thyme
1 qt Water
Reduce for 30 minutes
Puree and Strain Mix

**Cabernet Molasses
2½ Cups Cabernet Red Wine
1 Cup Sugar
Reduce for 10-15 minutes

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Sipping NC: The Art of Drinking Podcast – Episode 23: Sutler’s Spirits

Proudly recorded from Test Pattern Studios.

In the News: Full Steam Brewing, Green Man Brewery, Sweet Summer Luv Luv, Spring House, CraftFreedom.org, Niki’s Pickles

Meet the Maker: Scot Sandborn and gin maker Tim Nolan of Sutler’s Spirits are in to talk about the history of Sutler’s Spirits, their name, their gin, their future products and with some awfully big news. You’ll have to listen to find out what the big news is. We sip on the delicious gin.

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

Mix It Up (the art of the drink): The Sutler’s Experiment

2oz Lavender-infused Sutler’s Gin*
4oz fig-blackberry reduction**

*Lavendar-infused Gin
6oz Sutler’s Gin
1oz honey comb
1oz lavender
½oz lemongrass
3oz lemon zest
Let this sit for 1 week

**Fig-Blackberry Reduction
5qts water
2C of sugar
4oz dried fig
10 blackberries
3oz dried lavender
1 lemon zested

 

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Sipping NC: The Art of Drinking Podcast – Episode 22: Raffaldini Vineyards

Proudly recorded from Test Pattern Studios.

In the News: Highland Brewing, Gizmo Brew Works, Swan Creek Wine Trail

Meet the Maker: J. Raffaldini, Thomas Salley and J’s nephew Ryan are all in the studio to let us taste some of Raffaldini Vineyards‘ fantastic wines. They brought a few for us to taste and Tim drank a good bit of red wines and he’s not really a red drinker, although that’s starting to change, especially with the wineries that are in this state. J. talks about the winery itself, the beautiful villa that sits on the property and why he does what he does.

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

Mix It Up (the art of the drink): The Drop Kick

2oz Sutlers Gin
3oz Beet-Lavender Syrup*
½oz key lime juice

*Beet Lavender Syrup
4oz Beet Juice
4oz Simple Syrup
1oz Lavender
1oz Sassafras Root

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Sipping NC: The Art of Drinking Podcast – Episode 21: Mayberry Spirits

Proudly recorded from Test Pattern Studios.

In the News: Childress Vineyards, Triple C Brewing Company, Unknown Brewery, Laurel Gray Vineyards, Shadow Springs Winery, Raffaldini Vineyards

Meet the Maker: Vann McCoy brings in a few of Mayberry Spirits‘ delicious whiskeys and talks about his prior life as a monk, his family’s history of distilling and the history of the distillery. That’s great stuff.

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

Mix It Up (the art of the drink): The Barney Fife
4oz Strawberry Cream*
2oz Mayberry Spirits’ Vanilla Flavored Premium Whiskey

*Strawberry Cream
8oz sweetened condensed milk
6oz milk
2 tbsp vanilla
1 tsp cinnamon
4 strawberries blended
3-4 basil leaves

Blend strawberries and milk, add condensed milk, vanilla, cinnamon.
Strain and chill with 4 basil leaves for 24 hours.

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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

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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

 

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Sipping NC: The Art of Drinking Podcast – Episode 17: TOPO Distillery

Proudly recorded from Test Pattern Studios.

In the News: JOLO Winery and Vineyards, Raffaldini Vineyards, Adams Vineyards, Unknown Brewery, CraftFreedom.org

Meet the Maker: Scott Maitland, one of the owners of TOPO Distillery Skypes in to the show and talks about the history and future of TOPO and Tim and Jordan have a nice tasting of the TOPO Vodka, Piedmont Gin, Carolina Whiskey and Eight Oak. All very good stuff.

Mix It Up (the art of the drink): TOPO Cream
2oz Topo Vodka
3oz Lemon & Honey Cream*

*4oz Honey
4oz Heavy Cream
2 zested and juiced lemons
Thyme sprigs
2oz lavender

Shake and strain. Garnish with flowers or lemon zest.

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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.

Podcast: Play in new window | Download