Daikon Kimchi (Kkakdugi)
This spicy daikon kimchi has a nice crunchiness when eaten fresh, when fermented longer it develops a nice sour tang. Korean radishes are typically used...
Stuffed Cucumber Kimchi
Stuffed cucumber kimchi (Oisobagi kimchi 오이소박이 김치) is crunchy, refreshing and spicy. I like to have it as a side dish with plain white rice and...
Stainless Steel Still – Distilling at Mad Lab
In this follow-up post to my Mad Lab Distillery visit, I will go over their stainless steel distillation set up. Their distillation process is quite...
From Cultist to Mixologist with Tarquin Melnyk
I sit down with Tarquin Melnyk, a bartending consultant, and professional mixologist. Tarquin grew up in a cult believing that the world would end sometime...
How to Make Tepache de Pina
In this post, I will discuss how to make tepache de pina which is a refreshing Mexican drink with an extremely low alcohol content between...
Homebrewing Beer in Japan: Interview with Sho
I sit down with Sho Ogawa, the head brewer at Mountainview Brewing in Hope, BC. Sho is originally from Osaka, Japan. Before Sho embarked on...
Continuous Fermentation at Mad Lab Distillery
I visited Mad Lab Distillery in Vancouver, BC, where they make whisky, vodka, gin, and raki. The distillery owner, Scott, was kind enough to explain...
Canada’s First Female Brewmaster
I sit down with Nancy More, one of my old brewing instructors, and Canada’s first female brewmaster. She started her career as a trainee with...
Working as a Brown-Forman Whiskey Blender
I sit down with Brendan who worked as brewer for Driftwood Brewery in BC for five years, before moving to Scotland to work as a...