Horror Brew Podcast Matt & Cat

Tune in for a conversation with the curator of the SVOD service from MVD Entertainment and Rue Morgue - Midnight Movie Society! There are a lot of services out there for watching digital media. If you are looking for hard to find flicks, this one should not be missed!

The directors behind The Hill and The Hole talk Fritz Leiber, the Bureau of Land Management, and Independent Horror.
Tune in for a great conversation with Chris Ernst and Bill Darmon of Bright Rectangle Films. We find out more about their indie company and their most recent production - The Hill and The Hole.

In which Matt and Cat dig into subterranean myth.
Join us as we discuss 1988's Lair of the White Worm and 2013's Final Prayer (also known as The Borderlands). From cult classy camp to smart found footage, it looks as though the ground beneath our feet may not always mean no harm.

In which Matt and Cat dust off the field gear and start a Phase II site evaluation.
While attempting to tackle the depiction of archaeological fieldwork in the genre, we review 2008’s The Ruins and 2020’s The Hill and The Hole which was recently released onto VOD. This feature film is adapted from Fritz Leiber’s short story of the same name and they really nailed what it’s like to be a field archaeologist in North America… right before things take a turn for the weird!

In which Matt & Cat believe in magic.
Tune in as we discuss two entries in the folk horror sub-genre, 2009's Hammer Film Wake Wood and 2017's indie horror, Caught.
Cocktail Concoction: Of the Country Moor
Fill a cocktail shaker with ice and pour in the following:
1.5 oz Gin
.75 oz Apple Pucker
.5 oz Fresh Lime juice
Shake and strain into a rocks glass filled with ice, top with soda
Garnish with lime wedge

In which Matt and Cat go on a historical hunt.
Tune in as we discuss The Ninth Gate (1999) and As Above So Below (2014), paying particular attention to how anthropology and academia are represented in the genre.
Cocktail Concoction: Silentium Sazerac Fill a coupe glass with ice and .25oz of Absinthe. Swirl and set aside
Place 1 sugar cube, or 1 tsp sugar into the bottom of a cocktail shaker
Top with 2 dashes of Peychaud’s Bitters, 1 dash Orange Bitters
Muddle sugar and bitters together, top with 1.5 oz of Rum
Fill cocktail shaker with ice and stir .
Dump the ice and absinthe from the coupe glass and strain cocktail into prepared glass.
Garnish with orange peel