Miss Brewbird

I took the IBD Distilling Module 1 and 2 exams in 2020 and 2021. In 2022, I took and passed the 3rd and final module. I am happy to say I have finally obtained my Diploma in Distilling from the Institute of Brewing and Distilling (IBD). What is the IBD? The IBD is an organisation that awards qualifications in malting, brewing, cider-making, distilling, and packaging to people working in the drinks industry. In this video, I'll go over the different units in Module 3 (resource management, fluid mechanics, heat transfer, utilities part 1, utilities part 2, process control and instrumentation, and materials of construction). I will also go over my experience taking the exam and my thoughts on it. So let's go!

Over the years, moonshiners have developed odd and innovative distilling techniques involving oatmeal, coon peens, and jam jars. In this video, I want to discuss 3 weird moonshining tricks that I picked up during my visit to Tennessee.

Atole is a traditional Mexican beverage that has a thick and creamy consistency. It is typically made from masa harina (a type of corn flour), water or milk, and sweetened with sugar or flavored with various ingredients like cinnamon, vanilla, chocolate, or fruit. Atole is often enjoyed as a warm and comforting drink, especially during the colder months. In today's video, I'm trying Klass and Zuko's Instant atole mixes. So let's give it a taste.

Activated charcoal-activated carbon-has a very fine particle size and pore structure. Its huge surface area allows for huge adsorptive capacity. Spirits have volatile oils and other flavours compounds and impurities in them. When interacting with activated charcoal the larger molecules are removed through adsorption to produce a smoother taster spirit. In this video we discuss how to make smoother spirits with activated charcoal.

Dill pickles are crunchy and delicious on their own. They are even better with a touch of moonshine in them. In this video we discuss how to make boozy moonshine pickles. You can enjoy the pickles and moonshine on their own, or make epic Bloody Mary cocktails with them. It's totally up to you!

I had the opportunity to speak at the inaugural Canadian Whisky Symposium as a guest speaker. My presentation was on whiskey congeners that develop in fermentation and how they are controlled through the distillation process. I thought I'd share my presentation on this channel as well!