Miss Brewbird

I'm starting my own drinks brand. I've made the drink, designed the labels, and packaged the bottles. It turns out that making the alcohol was the easy part. I'm currently driving from liquor store to liquor store trying to get my product on store shelves. It has been a difficult and sometimes demoralizing process for me so far. Luckily I am speaking to Gursimran today, the head distiller at Heritage Acres Distillery. He started his career in sales and marketing, and has worked on brands such as Forty Creek Whisky, Campari, Beam Suntory, and Social Lite Vodka. I'm asking him for advice on how to approach liquor store managers to get my product on shelves. I'll also discuss my journey creating a liquor product and getting it to market.

This channel has mostly focused on the fermentation of alcohol, but I've become increasingly interested in other types of fermentation lately. So much so, that I've embarked on a fermentation project to see if we can turn food waste into delectable foods and drinks, and maybe even sell it. This project, called "Just Ferment It", is kindly funded by Latincouver. In this first video, I try my hand at lacto-fermenting clearance produce items that I found at the grocery store. Lactic acid fermentation is when yeast strains and bacteria convert starches or sugars into lactic acid, requiring no heat in preparation. Lactic acid bacteria are vital to producing and preserving inexpensive, wholesome foods. This method makes sauerkraut, pickles, and kimchi, yogurt, and sourdough bread. In these lacto-fermentations, I submerge vegetables and fruits in a brine solution (salt and water) and salting them enough to release their own water and create their own brine.

Peruvian Chicha Morada is made from dried purple corn. It is super refreshing, sweet, juicy and non-alcoholic. You can sometimes find bottled chicha morada or powdered mixes in supermarkets, but today we are going to make it from scratch! Purple corn originates from South America and has been around since the Incan Empire in 3000-2500BC. It is commonly grown in the Andes of Peru, Bolivia, and Ecuador. It gets it vivid purple hue from water soluble pigments known as anthocyanins. These anthocyanins act as antioxidants in the body with purple corn offering one of the highest anthocyanin levels found in fruits and vegetables.

I was a contestant on the reality show, Moonshiner's Master Distiller on the Discovery Channel. I was on season 4 episode 22 of the show titled "Tea Party Rebellion". It was a fun, stressful new experience. In this video, I'll discuss how I got cast on the show and what the process was like travelling to Tennessee from Canada.

I was a contestant on the reality show, Moonshiner's Master Distiller on the Discovery Channel. I was on season 6 episode 6 of the show titled "Tea Party Rebellion". It was a fun, stressful new experience. In this video, I'll discuss my experience on the show and how I did in the episode.