It was in the fall of 2010, while David Klingenberger was working on organic Tantre Farm in Chelsea, Mich., that he began a journey into fermentation that has culminated with his serving as Chief Fermenting Officer at The Brinery in Ann Arbor. That particular autumn, Tantre’s fertile fields yielded David and his fellow farmhands with an exceptionally large bumper crop of cabbage. Inspired by both his passion for eating locally year-round and his German lineage, David decided to preserve the cabbage, creating his delicious, wild-fermented sauerkraut that so many foodies, including President Barack Obama, enjoy today.
Located in Ann Arbor’s Washtenaw Food Hub, The Brinery produces an array of delightfully complex krauts, pickles, kimchi, and other fermented goodies, constantly adding to their array of offerings when seasonal inspiration strikes. Founded just five years ago with a bit of ingenuity and a desire to avoid food waste, the company has already expanded their production and storage facilities by nearly 5 times, doubled their staff, and recently hired full-time, year-round employees to help with all the extra fun stuff that comes with running a small business.
With the motto “Stimulate your inner economy,” the Brinery is dedicated to stimulating not just raw, unpasteurized, probiotic fermentation, but also Michigan’s economy, with a sustainable business model that supports local agriculture. The Brinery sources all its the fresh produce from 19 Michigan farmers.
As spring arrives, The Brinery’s staff is gearing up for another busy season of cleaning, chopping, and preparing more than 100,000 pounds of cabbage and other seasonal vegetables. Thanks to them, we’ll enjoy zesty, healthy, local food throughout even the longest of Midwestern winters!
Stop by our Shop today and try the Brinery’s award-winning krauts and kimchi. Storm Cloud Zapper (winner for the best name) contains local green cabbage and red beets, along with fresh ginger root and sea salt. Or try classic Fair n’ By, with just cabbage and sea salt. It’s the official sauerkraut of Zingerman’s world-famous Reuben sandwich that’s President approved!