Miss Brewbird

Miss Brewbird If you are interested in distilling, alcoholic spirits, what it is like working as a distiller, or t

Super juicy kimchi made by workshop participants at yesterday's kimchi workshop . It tasted amazing too! 😋🌶If you are ...
11/17/2025

Super juicy kimchi made by workshop participants at yesterday's kimchi workshop . It tasted amazing too! 😋🌶

If you are interested in making fermented foods, I'll be leading a hot sauce making workshop on December 11th at Roundhouse Community Centre. Link in bio.

10/30/2025

Trying to make 100% Rice Vodka (Day 34/365 Fermentation Challenge)

I'm making vodka with 100% rice at the Ashmira Distillery in Himachal Pradesh, India. First I'm preparing a rice ferment by fully cooking some rice. Since rice doesn't have very active enzymes to break down its starches into sugars, we purchased commercial alpha and beta amylase to do this job. After a rest period, we cooled the rice porridge down and added cold water to it. After adding yeast and allowing it to ferment, I distil it once in pot still mode, and then distil it a second time in column still mode.

10/28/2025

Making Spiced Rum From Jaggery (Day 33/365 Fermentation Challenge)

I'm making spiced rum from jaggery at the Ashmira Distillery in Himachal Pradesh, India. First I'm preparing a jaggery ferment by dissolving jaggery in water and pitching in a yeast slurry. I distil it once, and distil it a second time with raisins, cinnamon stick, cloves, lemon peel and other botanicals. Then, I'll add water to it to get it down to 40% abv.

10/26/2025

Distilling Vodka in India (Day 32/365 Fermentation Challenge)

I'm in Himachal Pradesh, India working at the Ashmira Distillery. I'm doing some small-scale distillation experiments for my client and preparing to distil my vodka ferment made with rice, malted wheat and barley. I will double distill it, pass it through activated charcoal, and add water to it to get it down to 40% abv.

10/24/2025

Crafting Vodka Using Rice, Wheat & Barley Grains (Day 31/365 Fermentation Challenge)

I'm in Himachal Pradesh, India working at the Ashmira Distillery. I'm doing some small-scale distillation experiments for my client right now. I'm working on fermenting rice, malted wheat and barley into vodka. Today, I'm cooking my rice and mashing in the malted wheat and barley to activate their enzymes. The activated enzymes will break down the starches in the rice, so that they can be easily converted into alcohol by the distiller's yeast.

So cool to be back in India! I am working at Ashmira Distillery in Himachal Pradesh to ferment and distill whiskey, rum,...
10/09/2025

So cool to be back in India! I am working at Ashmira Distillery in Himachal Pradesh to ferment and distill whiskey, rum, vodka, gin, and more here.

It's a dream come true😁.For my very first international distilling consultation job, I was hired to go to Bhubaneswar, I...
07/31/2025

It's a dream come true😁.For my very first international distilling consultation job, I was hired to go to Bhubaneswar, India, to develop some gin recipes for the Boudh Distillery. We worked hard to come up with two gin recipes as well as some liqueurs and vodka recipes. After my time there, I decided to take some of the money and treat myself to a vacation in India. Here I am at the Taj Mahal. See my YouTube channel to watch my distilling adventure in India. Link in bio.

07/29/2025

For Day 3 of my fermentation challenge, I'm making lacto-fermented shredded ginger carrots. I'm sure they'll make a refreshing side for any Asian dish. Excited to see how they taste in a few days. Follow along to see what I'll ferment next, and how all my ferments progress throughout the year.

A sour and refreshing fermented pico de gallo and pineapple salsa. So excited to start the Just Ferment It! Workshops at...
06/30/2025

A sour and refreshing fermented pico de gallo and pineapple salsa. So excited to start the Just Ferment It! Workshops at the . Come and learn about fermentation while making delicious foods you can bring home and enjoy. In this 4 part series we are also making napa cabbage kimchi, tepache, ginger beer, and nukazuke!

Learn more about my summer workshop series happening in ! Link in bio.

It's the summer of fermentation! Join me at the Richmond Cultural Center for a series of hands-on fermentation workshops...
06/28/2025

It's the summer of fermentation! Join me at the Richmond Cultural Center for a series of hands-on fermentation workshops.

Dive into the diverse culture and flavour of fermented food and drink while learning about food sustainability and the benefits of fermented food. In Series A of the Just Ferment It! you will learn to make napa cabbage kimchi, fermented salsa, tepache, ginger beer, and nuzakuke. Supplies included with a $20.00 non-refundable fee charged at registration.

Series A runs Sundays, June 29-July 20
Series B runs Sunday, August 3-August 24

Learn More and Sign Up Here: https://richmondcity.perfectmind.com/23650/Clients/BookMe4Search

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3360 Victoria Dr
Vancouver, BC
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