CRAFTPACK, VOL. 2

Links that make you go Hmmm.

"Flavors are made up of chemicals though we hate to call them chemicals because it sounds like dry cleaning fluid." This, and more real talk from the guy behind Flavorman, the Louisville company that flavors a bunch of beverages we all drink.

This Beach Scene cocktail by Cardinal bartender Jake Cifuentes tastes like a warm, sunny day. Summer is not over. We repeat, summer is not over. 

A great nugget about productivity to consider at the beginning of a new week: "People who work as much as 70 hours or more per week actually get the same amount done as people who work 55 hours." So, clock out and have a cocktail already.

Margaritas, boozy Baja Blasts and other alcoholic drinks are coming to Taco Bell. Good idea, bad idea or harrrrible idea?

HONEY VANILLA VODKA IS HERE

It's all the buzzzz.... Honey Vanilla Vodka debuts on Saturday.
Come to the distillery to buy it by the bottle, and try it in tasty new cocktails.

Our newest spirit is made with the most amazing raw honey — all from the same hive, selected for it's deep color and flavor. Cardinal co-founder Adam Quirk has beekeepers in his family, and the honey came from those hives.

You might remember back in June when we hoisted a beehive of our own onto the roof of the distillery. This week, the first bit of honey was harvested from our hive. It was just a pint or so, but nonetheless, it went into our first batch of Honey Vanilla Vodka.

How did the honey make it from hive to bottle? Let's go to the roof!

Meet these masked beekeepers, Dan and Walt:

Dan Schroeder, left, is co-founder Adam Quirk's father-in-law, and Walt Schroeder, right, is Adam's uncle-in-law. Dan and Walt have an apiary — a collection of beehives — in the Fort Wayne area. They harvested roughly 100 gallons of honey from their hives this year.

Back in June, the Schroeder brothers loaded a hive on the back of a truck, drove it down to Cardinal and placed it on our roof. Home sweet home for 40,000 bees.

The hive is made up of boxes, called supers — think of them as stories of a building. Inside each super are trays of honeycombs, where bees store honey. Walt pulled out the trays and inspected them for honey. He handed the honey-laden ones over to Dan, who gently brushed the bees away.

You might be wondering if anyone got stung during all of this. Nope. Dan says we have a gentle hive. Walt wasn't even wearing gloves, see?

The frames were uncapped, then slid into a barrel-shaped contraption called an extractor. Walt cranked the handle to whirl the trays around like crazy, sending the honey flying to the inside wall of the barrel. The honey slid to the bottom and was collected. 

Walt and Dan use this exact same process to harvest honey from their own hives, and they typically get gallons at a time. Harvest is done for the year. Until then, we've got Honey Vanilla Vodka to sip on.

A HOPS HARVEST WITH QUAFF ON BREWING

We love a great story behind a craft beverage.
So when Quaff On Brewing in Nashville, Ind., invites you to
harvest hops for a special-edition beer, you say yes.
Here's how to go about your hoppy adventure.

Story and photos by Jonna Mary Schwarz

First, head out to Brown County, and turn down a dusty dirt road to Waltz Valley Farms. Awe in amazement at the raw beauty of the inherited family farm that began two generations ago.

Be greeted by the farm's co-owner, Sue Waltz, and her colorful dress with matching apron. She doesn't know you, but as soon as she realizes her husband invited you, you are best buds. Find out that her husband, Mike Waltz, is part of the group who was integral to partnering with Quaff On Brewing, and who made initial connections to utilize the hops for the special-edition brew. It is the only crop on the farm, so it's the flagship. 

Meander around, grab a beer from the Quaff On keg selection. Check out the hop vines growing straight up into the blue sky. A hundred Cascade hop plants from the first season, 2014, and 100 more for 2015 along with 100 Columbus hop plants also planted in 2015.

Sue Waltz, left, and more of the farm family.

Follow a herd of family and friends of the Waltz's to the ready-to-pick vines. Cheer as they cut the first vine, and smile as they pose for photographs of the family, two sisters and their brother, along with their spouses, gathered and content with the collaboration developed over the past two years with their local brewery.

Help haul hops on a flatbed pickup to a red tent with a picnic table beneath. Begin to pick hops. You know the hop is ready because it crinkles like tissue paper and snaps in the middle when bent. Pluck each bud from the vine and plop it in a tin bucket. Measure the hops frequently on a small silver scale, and add them to a black barrel nearby. Wave at the woman making hop wreaths off to the side of the table with the depleted vines.

Talk with Quaff On's brewer, David, who will be utilizing all types of hops you just picked to make Aquaffalypse, the brewery's special twist on an IPA made annually for Quafftoberfest, a four-day celebration coming up this weekend.

Note that the beer similar to Hare Trigger has already been brewed to get that alpha acid bitterness, and will be dry-hopped for one week with the Waltz  hops to gather all the flavor of the local crop and create about 15 barrels of beer labeled with art designed by Quaff On owner Jeff McCabe's daughter. Have Jeff show you the sweet new art. 

On your way to grab a second beer from Quaff On's stand, pop in to the gazebo where a local home-brewer from Indianapolis is explaining the process of fermentation. Ask him about this year's hops and split a brownie with his 5-year-old.

When you hear Sue Waltz at the microphone on the stage at the center of the gathering, stop to listen. Feel excited when she tells Kenan Rainwater of the Indiana Boys that he will have to pause his Americana bluegrass tunes for the announcement of Quaff On's tapping of their pumpkin ale. Name: Stick a Fork In It.

If you decide not to camp with the rest of the group, walk to your car parked to the side of the hop garden. Look up at the empty ropes strewn between poles, pass a hand along your stinging arms and fingers, and notice the taste on the buds of your tongue, the first hints of Aquaffalypse. 

Try Aquaffalypse at Quaff On's Quafftoberfest gathering, this Saturday afternoon at its Bloomington location. The party will feature live music and brews. 

CRAFTPACK, VOL. 1

Links that make you go Hmmm.

Should good vodka taste like nothing, or taste like something? 

Soda is the latest drink to go craft in a big way. (Our Bloomington favorites are Bea Fizzy's mobile soda fountain and the homemade Italian sodas from Piccoli Dolci at the Saturday farmers' market.)

A more palatable way to down that daily shot of apple cider vinegar.

What do you think of this new club that rewards you for visiting Indiana breweries?

Sending good vibes to the crew that wants to open Bloomington's first cat cafe. 

O.M.G., FLORA MACARONS

So, there we were, thumbing through Instagram, when we came across this:

Those pretty little French macarons are flavored with our Songbird Flora, a lovely liqueur that we make with fresh raspberries, elderflower, jasmine, and hibiscus. We knew that Flora made delicious cocktails, but we hadn't thought to use it in a dessert, let alone macarons. 

Holy moly, best idea ever. We had to know more from @ashleyem. So we got in touch. How did the Flora macarons taste? And would she share her recipe?

From Ashley:

We were having friends over for a dinner party, and I wanted to end the meal with something extra special. Since they are also huge fans of Flora, I knew they'd love these!

These macarons really showcase the flavors of Flora. They have a nice, light floral flavor to them. Using the Flora, I think, adds some fun dimensions to the naturally sugary macaron cookie — the floral notes from the sweet elderflower and tangy hibiscus work really nicely with the sweet raspberry.

This macaron recipe is modified from Brave Tart’s recipe (which is accompanied by very useful tips and detailed instructions!). I flavored the macaron cookies with Flora, and then I filled them with a buttercream featuring Flora alongside rhubarb bitters. It’s best to prepare these cookies in advance so they have a day to sit in the fridge.

Cardinal Flora Macarons

Recipe by Ashley Palmer; macaron recipe adapted from Brave Tart

FOR THE MACARONS:
5 ounces egg whites  
2 ½ ounces sugar
1 vanilla bean (split and scraped; you can save the pod for another project)
¼ teaspoon salt
4 ounces almond flour (I use Bob’s Red Mill)
8 ounces powdered sugar
1 tablespoon Cardinal Spirits Flora liqueur
pink food coloring

FOR THE BUTTERCREAM:
1 stick salted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk  
2 tablespoons Cardinal Spirits Flora liqueur
1 tablespoon rhubarb bitters (I use Fee Brothers)
pink food coloring

BAKING SUPPLIES:
2-3 cookie sheets (depending on size)
Parchment paper
Pencil
Circle cookie cutter for tracing (1 ½-inch diameter)
2 large pastry bags (18-inch) with a wide, round tip (I use Wilton’s #12 tip)
Stand mixer with both whisk and paddle attachments
Kitchen scale (for measuring macaron ingredients)
Spatula (for mixing macaron batter)

DIRECTIONS

PART 1: PREP

These are all things you can do a day or so before you start baking, if desired. 

1. Draw (1 ½-inch) circles onto parchment paper, and place pencil-side down on cookie sheets. You can draw circles on 1 sheet and, using it as a template, tuck it underneath new sheets of parchment paper to pipe your cookies. This way you can save it and reuse it for future projects.

2. Fit a large (18-inch) pastry bag with a tip.

PART 2: BAKING THE MACARONS

1. Preheat the oven to 300 degrees.

2. Combine the almond flour and the powdered sugar; whisk together. 

3. Put the egg whites in a stand mixer with a whisk attachment. Begin mixing on medium speed (4 on a Kitchen-Aid). As they begin to froth, add the sugar, salt, and vanilla bean. After 3 minutes on medium speed, raise the speed to medium-high (7 on a Kitchen-Aid) for 3 minutes and then a little higher (8 on a Kitchen-Aid) for 3 more minutes. 

4. At this point, your meringue should be almost ready. Add the Flora and pink food coloring (for a light pink tint). Then, whip on the very high speed  (9 or 10 on a Kitchen-Aid) for a final minute. The goal here is to build a fluffy meringue that you will then incorporate into the dry ingredients in the next step. 

5. Pour half of the almond flour/sugar mixture into the meringue. Gently fold it into the meringue with your spatula, making a light circular motion around the bowl. You don’t want to deflate or over-handle your meringue just yet—the goal here is to incorporate the dry ingredients into the meringue before adding more. 

6. Add the remainder of the almond flour/sugar mixture. Fold in using the same gentle circles you used in the previous step until mostly incorporated. Then, begin pressing the mixture against the side of the bowl as you fold (if you think of the mixing bowl as a clock, press the spatula against the bowl when you get to the 3-6 range). This step will largely determine the shape your macarons make when they bake (whether they rise a bit and get feet or stay too tall, etc.). You want to be sure not to over- or under-mix the batter. After about 15 strokes, lift the spatula out of the batter and watch it drizzle back into the bowl: you want it to achieve a lava-like texture where it drips like a ribbon back into the bowl and reincorporates into the batter within a few seconds. Some people compare the desired consistency at this step as lava-like. If it doesn’t drip off the spatula, the batter is still too thick and will not form nice flat cookies (it needs more folding/pressing); if it drips off the spatula like liquid, it will be over-mixed and not form nice cookies when you pipe. If you’re nervous about this step, Brave Tart has great directions about how to successfully do this!

7. Once your batter is ready, pour it into the mixing bag. 

8. Pipe your batter onto the parchment-lined cookie sheets. Try to stay within the lines you’ve drawn, as the batter will spread a bit once it sits. If you do notice points at the top of your piped macs, you can lightly dip your finger in water and press down. Rap your cookie sheets on the counter once or twice to eliminate air bubbles.

9. Allow macarons to sit on the counter for the tops to form little shells. When they dry out enough that you can touch the tops without getting batter on your fingers, place the first sheet in the oven. Depending on the humidity that day, drying times may vary.

10. Bake macarons for 16-18 minutes at 300 degrees, turning once halfway through. The macarons are definitely ready when you can gently lift one off the parchment. Allow to cool on cookie racks. As they cool, you can prepare the buttercream.

PART 3: MAKING THE BUTTERCREAM

1. If you’re using a Kitchen-Aid mixer, switch to the paddle attachment for the frosting. Put the butter, vanilla, milk, Flora, and rhubarb bitters in the mixing bowl. Add 2 cups of the sugar, and beat until light and fluffy. Slowly, add the remaining sugar, continuing to beat until icing is the desired texture. Add food coloring to achieve desired hue.

2. Place in the second pastry bag to fill the cooled macarons.

PART 4: ASSEMBLING THE MACARONS

1. If your piping skills are anything like mine, you may need to arrange your individual macaron cookies by size. Wait until they have cooled, and then pair like-sized macarons together. Designate the prettier macaron to be the top and use any less-perfect macs for the bottom of the sandwich. If I have any macarons that have cracked or otherwise disappointed, I like to pair them together and use them for sampling! 

2. Pipe a dollop of buttercream onto the bottom cookies. Place the top cookie over the buttercream and press down a bit. You might want to try a sample one before filling them all to gauge the right amount of frosting for your taste.

3. Place macarons in a tupperware. You can stack them between layers of parchment. Refrigerate overnight. The flavors and textures will be at their best after congealing in the fridge overnight-- these are great next-day desserts. 

4. Enjoy with a Flora Spritzer! (Pour 2 ounces of Cardinal Spirits Flora into a tall glass with ice. Top with club soda, then squeeze in juice from a big lemon wedge.) 

CITY SCOUT: KNOXVILLE

You love to explore cities through their drinking culture, craft breweries and craft distilleries? Great! Us too. Let's go.

Whether you're searching for moonshine or an IPA, Knoxville, Tenn., and nearby Gatlinburg offer plenty of top-notch spots to imbibe. Like a good, local friend, we'll show you around.

You'll undoubtably need a pick-me-up, and thankfully, we'll point out where to stop for an espresso, too.

Here's where to go and what to drink while you're in the area:

Ole Smoky Tennessee Moonshine

903 Parkway, Gatlinburg |  olesmoky.com

A trip to Knoxville isn't complete without spending time in the Smoky Mountains. And, after a few miles of climbing for stunning vistas, the only post-hike activity anyone in the south should concern themselves with is moonshine tasting. Keep your spirits up at the Ole Smoky distillery in Gatlinburg, just north of Smoky Mountain National Park, and about an hour southeast of Knoxville. Famous for its mason jars of moonshine, Ole Smoky offers a variety of flavored white lightning for your tastebuds and bluegrass bands for your ears.

Order: Ole Smoky Tennessee Moonshine traditional hooch, or let your taste buds wander into fall with the apple cinnamon flavor. 

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THE CASUAL PINT

Multiple locations in Knoxville  |   thecasualpint.com

Known as a craft beer market, the Casual Pint is similar in idea to Bloomington’s The Tap, but with an even more regional feel, as most of the beers are from Tennessee and the surrounding area. Keep your choice local with a Sugar Bear Stout from Bluetick Brewery out of Maryville, Tenn., or knock neighboring North Carolina's door for a Carolina Flagship IPA from Chapel Hill. Incredible outdoor seating and Island Grill cuisine every night from Chef Deuce's food truck make this setting ideal for a summer night.

Order: Sample a few beers, then pick your favorite. Be sure to pair your ale with the deviled eggs topped with maple bacon, for the table — or all to yourself. 

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THREE BEARS COFFEE COMPANY

Market Square Farmers' Market  |  threebearscoffee.com

Summer weather offers a coffee predicament with all the heat and humidity, especially while wandering through the Market Square Farmers' Market in downtown Knoxville. Three Bears offers a variety of styles for the caffeine-fiend on Wednesdays and Saturdays at the market out of its cheery teal truck.

Order: Cold brew. It's the perfect blend between expressive, bean-forward flavor and a smooth chicory finish. Simple as that. 

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CAFE 4

4 Market Square  |  4marketsquare.com

Knoxville's Saturday market is the place to be, whether you are grocery shopping for organic goods or searching for weekend entertainment. Bordering the entire scene is Café 4. With tables on the sideline of the market, the best spot for fresh comfort food and some hair of the dog is at this café for brunch.

Order: The bloody mary, for a spicy, well-balanced morning tradition.  

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Old City Java

109 S. Central St.  |  oldcityjava.com

For espresso snobs, those who just love a cup of joe, and everyone in between, Old City Java satisfies the crowd. The space is clean and bright, simple and creative. The robust flavor of its Direct Trade coffee needs absolutely no additions of cream or sugar, and begs patrons to return for a second dose of caffeine later in the day.

Order: An Americano. Pair it with a house-baked cranberry-pecan scone. 

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Smoky Mountain Brewery

1004 Parkway, Gatlinburg |  smoky-mtn-brewery.com

Even if the beer was no good, the atmosphere would compensate. The A-frame structure and weathered D-logs frame huge windows that lead to views of the Smoky Mountains, or indoors to the brewing equipment. As it turns out, the beer is indeed tasty, and the staff is more than happy to let you sample generously before deciding on a pint.

Order: Black Bear Ale in true spirit of the lodge-esque surroundings. Amber in color, the flavor hints at the end of summer with its slightly malty, Scottish-style profile. 

MORE CITY SCOUT GUIDES:

Fort Wayne  |  Louisville

TRY THIS AT HOME: AN OLD FASHIONED, 3 WAYS

Let's go on a cocktail expedition. First, we'll start with a classic: An Old Fashioned. Then, we'll twist it a bit. Then we'll twist it again, into something new and exciting, but with classic roots.

A lot of people won't stray from the classic recipe for an Old Fashioned, but Cardinal bartender Andrew Wind says we shouldn't be so reverent.

"As long as you keep the foundation the same — meaning a base spirit, a touch of sugar and bitters — you can take the Old Fashioned anywhere," Andrew says.

But first, we have to learn that foundation.

OLD FASHIONED

Makes 1 cocktail

2.5 ounces bourbon or rye whiskey
2 teaspoons rich syrup*
3 dashes aromatic bitters
2 dashes orange bitters
Orange and lemon peels, for garnish
Brandied cherry, for garnish

1. All all ingredients, except garnishes, to a shaker or pint glass, then add ice.
2. Stir gently, then strain into an old fashioned glass with ice, preferably one large cube.
3. Garnish with orange and lemon peels twisted together, and a brandied cherry.

*To make rich syrup (a sweeter simple syrup): Combine 2 cups demerara sugar and 1 cup water in a small saucepan over medium heat until the sugar dissolves. Remove from heat and let cool.

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OK, here comes the first twist to the Old Fashioned. The foundation is still in place — spirit, sugar, bitters — but Andrew adds in alderwood smoked salt, which smells just like a campfire and gives the cocktail an intense briney and smokey profile.

KUMBAYA

Makes 1 cocktail

2.5 ounces bourbon or rye whiskey
Heft pinch of alderwood smoked salt
2 teaspoons rich syrup*
3 dashes aromatic bitters
2 dashes orange bitters
Orange rind, for garnish

1. In a shaker or pint glass, muddle whiskey and smoked salt. Add rich syrup and both bitters, then ice.
2. Stir gently, then strain into an old-fashioned glass with ice, preferably one large cube. 
3. Garnish with the orange rind.

*To make rich syrup (a sweeter simple syrup): Combine 2 cups demerara sugar and 1 cup water in a small saucepan over medium heat until the sugar dissolves. Remove from heat and let cool.

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Ready to twist again? The Old Fashioned foundation is still here — spirit, sugar, bitters — but Andrew has swapped bourbon for rum and simple syrup for blackstrap molasses syrup. It's like a pirate's take on an Old Fashioned, with a delightful depth for having just a handful of ingredients.

BLACK PEARL

Makes 1 cocktail

2.5 ounces Cardinal Spirits Tiki Rum
.5 ounce blackstrap molasses syrup*
2 dashes Angostura bitters
1 dash orange bitters
Lemon rind and brandied cherries, for garnish

1. Add all ingredients except for lemon rind and cherries to a shaker or pint glass, then add ice. 
2. Stir gently, then strain into a coupe class.
3. Garnish with lemon rind and brandied cherries.

*To make blackstrap molasses syrup, combine 2 ounces simple syrup with 1 ounce blackstrap molasses. 

PUNCHES FOR LABOR DAY WEEKEND

Need drinks for a crowd this weekend?
Try one of these 5 fantastic punches.

ZINGER PUNCH

Makes 12 servings

1 bottle Cardinal Spirits Tiki Rum
17 ounces pineapple juice
8.5 ounces ginger syrup*
8.5 ounces fresh squeezed lemon juice
20 dashes bitters
Ginger beer, to taste

Combine all ingredients, except for ginger beer, in a punch bowl.
To serve, ladle punch into cups with ice and top with ginger beer.

* To make ginger syrup: Peel several chunks of ginger, slice into thin rounds. Combine 1 cup water and 1 cup sugar in a saucepan over medium-high heat, and stir to dissolve sugar. Add sliced ginger to the saucepan, and bring to a simmer. Remove from heat and let cool. Strain ginger slices from syrup before using.

BLOOD ORANGE PUNCH

SUMMER OF LOVE

ROSE CAN YOU SEE

GIN-CRANBERRY PUNCH

#tbt COCKTAILS

Our #tbt cocktail series begins this Thursday, and it works like this: every Thursday in September, we'll be making special pre-Prohibition cocktails. Dress the part and we'll make it worth your while (20% off cocktails). Next month and each month after that, we'll reach back in time for a new Throwback Thursday theme. So, dig out your high school letter jacket. It's going to come in handy at some point.

Our #tbt cocktails this week are the Stinger, with house-made crème de menthe; a Gimlet, classic gin-and-lime drink; and a Monkey Gland, a gin cocktail with housemade absinthe that tastes sort of like a Creamsicle, and goes down just as easy. 

One sip of the Monkey Gland, and you're going to want the recipe. So, here ya go.

MONKEY GLAND

Makes 1 cocktail

1.5 ounce Cardinal Spirits Standard Dry Gin
1.5 ounce fresh-squeezed orange juice
1/3 ounce grenadine
1/3 ounce absinthe

Shake ingredients with ice; strain into a coupe glass and garnish with an orange twist.

THE SOURCE: THE CHOCOLATE MOOSE

From our bar stools to our cocktail ingredients, everything that we source here
at Cardinal Spirits has a story. Eventually, we'll tell you all of them.

In towns across America, there's that one ice cream shop where everyone lines up on summer nights, hoping that the two dozen people in front of them have their order and money ready (they never do). In Bloomington, that place is The Chocolate Moose.

The tiny, old-school stand has a giant menu of homemade ice cream, soft serve and dairy-free flavors, served simply in cones or teased into shakes, floats, freezes, sundaes and parfaits. It's the kind of place where you might spend the entire time in line making a decision, and still not know your order when you get to the window.

The Moose's ice cream can be found at stores and restaurants in town, too. In fact, The Moose makes two varieties of spiked ice cream, just for Cardinal: Moscow Mule with our vodka, and one with our Songbird Craft Coffee Liqueur. We sell them both by the scoop and by the half-pint at the distillery. 

We caught up with Justin Loveless, the owner of the Chocolate Moose, to get the scoop on this Bloomington icon:

CARDINAL: We are a long way from moose country. How did this Moose come to be?

JUSTIN: The original owners, the May family, built a restaurant in the ‘50s. Their son was not interested in the food industry, but loved the idea of homemade ice cream. When the Mays retired, they handed the restaurant to their son who opened it as an ice cream shop called The Penguin. Sometime in the ‘80s the May brothers sold the shop, only to buy it back a couple of years later. At that point they lost the rights to the name, and rather than spend extra money buying it back, they changed the name to The Chocolate Moose.

Strawberry sundae.

A 50-cent googly-eyed Torch Cone.

Say it's your first time at the Chocolate Moose, and you are nervously looking over the colossal menu. What do you order?

Keep it simple so you don't get embarrassed in front of the 30 people standing in line around you. Just order a simple cup of the homemade ice cream.

Which ice cream flavor is most popular?

The top selling item is the legendary Grasshopper — homemade mint Oreo. I suggest throwing some hot fudge on it.

What do you suggest when it comes to a Blizz (ice cream blended with your choice stir-ins like brownies, cookie dough and Reese's cups)?

I'm a chocolate/peanut butter guy, so I go with the homemade Moose Dream (homemade chocolate ice cream with peanut butter cups) with Heath bar stirred in.

Tell us about The Moose's dairy-free options. 

Our homemade vegan ice cream is very popular. It is a coconut milk–based ice cream instead of dairy–based. The majority of the sweetener is agave nectar. We currently have Vegan Vanilla, Chocolate, Strawberry and Grasshopper. Special batches, such as Cookie Dough and Brown County Coffee, are made fairly often as well.

Moscow Mule ice cream made with Cardinal Spirits vodka.

The Moose is now on menus all around town, serves Uel Zing coffee and Brown County coffee ice cream, and has been making special appearances in places like Upland and now Cardinal Spirits. What's the idea behind all these collaborations?

It’s a win­-win situation. Collaborating offers co-­promotion and allows two brand communities to come together. Ice cream made with a vodka base is fairly simple. I had made that type of ice cream previously for other restaurants, so dialed in on the Moscow Mule for Cardinal Spirits. Then we moved to Songbird Craft Coffee Liqueur. Our winter project will be to pair with local breweries. Beer ice cream is a different animal.

What is in store for the Moose this fall?

We recently signed with Indiana University to be at sporting events, which is very exciting. We will have a stand that offers five or six different flavors available in half pints. The half pint is our newest twist.

Crowds at Food Truck Friday.

Instagram it!

On Fridays, a bunch of food trucks gather in your parking lot to serve lunch and dinner. How did Food Truck Friday get going?

It started as a fundraiser for the Project School at Bryan Park. Then we thought having food trucks would be a great way to utilize our parking lot. It’s fairly small overhead for us, and a lot of fun. Now we are theming each Friday, giving some a music festival feel, while others are focused on other big crowd pleasers.

The line outside the moose is almost always theme park worthy. Will ‘the box’ ever expand or change to meet the demand of anxious ice cream connoisseurs?

The theme is here to stay. Even with the possibility of future expansion, we would keep the feel of the place and all of the new additions would be made as replicas to what we currently have in place. The Moose has a footprint here in Bloomington.

Hey! We'll take one of everything.

A peek inside the tiny ice cream shop.

How does a tiny ice cream stand stay alive year­-round?

Wholesale and our ice-delivery program is what keeps us going in the winter. What started as a summertime boutique blew up — a lot of people want our ice cream, so we now distribute to a lot of local grocery stores around town, including the IGA’s in Spencer, Unionville, and Brown County. As for the ice, we deliver to bars after hours, and cater to big events like weddings and happenings on campus. Just a couple months ago we put in an ice kiosk. It’s pretty sweet.

Photos by Jonna Yost and Cardinal Spirits.