The Brinery is committed to preserving healthy and wholesome produce through the ancient art of fermentation. We aim to stimulate people's inner economies with our living, raw, and unpasteurized fermented foods. At the same time, we strive to stimulate the economy of our greater community by working with local family farms to grow our produce.
The Brinery was founded 2010, with a small batch of sauerkraut meant to preserve a surplus of fresh cabbage at Tantré Farm in Chelsea, MI. Owner and Chief Fermentation Officer, David Klingenberger, went on to make more and more small batch ferments with the abundance of local produce, scaling up the operation at an exciting rate. The Brinery now processes over 200,000 lbs of local family farmed vegetables per year, and employees 12 people!
As our business continues to grow, we remain committed to the values that inspired our first batches of kraut: