We, at The Brinery, have our hearts rooted in the ancient art and necessity of preservation and take pride in being a bridge between the farms, restaurants and consumers. We aim to stimulate peoples’ inner economies with our living, raw & unpasteurized, fermented foods as well as our local economy by working with local family farms to source the vast majority of our produce. As the business continues to grow, we maintain our early values: a commitment to lactobacillus as a direct path to digestive enlightenment and great health, an infatuation with Michigan farmers and the heartbeats of their fields, and a meaningful zeal for the creative and original. Our Progress Last year (2014) was a big one for our business. Shortly after winning a Good Food Award at the beginning of the year we moved into The Washtenaw Food Hub as the anchor tenant. The space available at the hub allowed us to multiply our production storage spaces by 5x so that we could buy and preserve more locally grown produce than ever before. To put this into context, in 2013 we had been receiving cabbage in 40# boxes and in the fall of 2014 we began bringing in 800# pallet bins! We humbly thank 19 local farmers for the 2014 production season; without them, we could not have tripled the number of barrels we made in a day or doubled our staff, creating jobs within our community. Recent Awards 2014 Good Food Award Winner for Sea Stag sauerkraut and Finalist for Oh Gee Kimchi in the category of pickles. 2015 Good Food Award Winner for a collaborative kimchi we made with American Spoon. 2015 Best Pickle Award given by Sandor Katz (writer of The Art of Fermentation)