Distilling

Mashing & Wort from a Neighborhood Brewery

Distilling has its own language and “mashing” is a good term to know.

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Currently, a neighborhood brewery, Storm Brewing, is doing most of our mashing for us. We pick up the wort from Storm, pump it into our fermenters, and pitch our yeast. We will eventually be doing our own mashing but for now this works well. Storm Brewing is the granddaddy of the craft movement in Vancouver and has been making amazing craft beer for almost 20 years. We’ve also been getting some wort from another great local brewery, Coal Harbour Brewing. Don’t forget to visit both of them when you’re in the neighbourhood.

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Yeast

Yeast is amazing! Its hard to imagine life without yeast and fermentation: no bread, no alcohol. Even chocolate relies on yeast for part of its process.

Long ago brewers and distillers relied on wild yeasts to ferment their products, and some Belgian brewers still do, but nowadays most distillers work with known strains for consistency and reliability. Yeast is everywhere. Rogue Brewery in Oregon even isolated a unique strain of brewer’s yeast they found growing in their brewmaster’s beard. True story! They now use this yeast to make a new brand of beer fittingly called “Beard Beer”.

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There are so many things to consider with yeast: How much alcohol can it tolerate before getting stressed and dying? What is the optimum fermentation temperature? What flavours and esters does it produce?

Like with everything else, we’ve begun to experiment. For now, we are splitting our mashes into different fermenters and using different yeasts in each. Since these are vodka batches, it may not matter but we will keep you posted.

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Yes, go ahead, call us a “Craft” Distillery

We are applying to be a craft distillery. In British Columbia this means we:

• ferment and distill all our products on site
• use 100% B.C. agricultural products to produce our alcohol (non-BC botanicals are allowed)
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• do not use neutral grain spirits in any of your products
• are a small producer (less than 50,000 litres per year)

If a distillery meets these requirements, it is allowed to call itself a craft distillery and sell directly to the public. In our mind, it’s definitely worth the effort! However, there’s a tradeoff: we won’t be selling our products through the BC liquor stores. At least not for a while. All our products are available through our tasting room or through some private stores.

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Help is on the way

I was surrounded by an amazing group of fellow students when I was in Scotland studying brewing and distilling at Heriot Watt. Of the 28 people in the program, only one was from Scotland. The rest were from every country imaginable including Nigeria, Japan, and India.

One of the students that I made a lasting friendship with was Joshua Beach. Josh is originally from Ontario, but has spent the last ten years living and working in Europe. After he graduated from Heriot Watt he worked as a brewery installer in England, a brewer in Alberta, and then back to Europe as a project manager for a German company that helps automate breweries and distilleries around the world.

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Josh is a real whisky expert and I’m lucky that it was easy to convince him to take his vacation in Vancouver to help get Odd Society up and running. Here is Josh adding temperature gauges to the vodka column.

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Glass, glass, glass

What’s the point of all this amazing equipment if people can‘t see it!

We’ve been wrestling with the city on that one. We originally planned a small tasting room that had a glass partition between the tasting room and the production area. After eight months, we received our building permit and started building.

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We ended up hiring a code consultant who was able to convince the city that nothing had fundamentally changed: the tasting room was an integral part of the production, not a separate occupancy. The only problem is another month had passed.

But the glass partition is again a go!!!

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Modifying our stills

Meet the stills

Our two 350-liter stills are made in Germany by Holstein. They are about 30 years old and were used by a distillery in Switzerland to make the fruit schnapps and liqueurs used in many famous Swiss chocolates.

We modified the original stills so they can make other types of alcohols, namely whisky, vodka, and gin. We did this by removing the old column from one of the stills and replacing it with a domed, bell top. It looks a lot like the onion domes you see on the Kremlin in Moscow. It’s a beautiful piece of machinery begging to be hugged. This top also has a practical purpose, giving us a single, traditional-type distillation.

Crafting our unique gin method

We also added a gin basket so when we make gin, the delicate botanicals like flower petals don’t get boiled in the distillation process.

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The vodka column

Since you can’t make vodka with a pot still, we added a new 15-foot vodka column.

Vodka, unlike whisky, is all about purity. You want to remove the majority of flavour producing congeners so that you are left with pure, clean, crisp alcohol, while still maintaining the subtle characteristics of the underlying raw grains. The design of the column is such that a mini distillation takes place on each of the column’s fifteen plates.

Together, these modifications result in a system that is incredibly flexible and capable of producing a wide range of high-quality spirits.

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