Specializing in fermented food, The Brinery is a unique culinary find in Ann Arbor.
Spend a few minutes chatting with David Klingenberger, Chief Fermentation Officer at The Brinery and you will be waving the fermentation flag. His enthusiasm began when he used a bumper crop of cabbage from a local farmer, turning it into sauerkraut. His business has evolved into making a slew of fermented products from kimchi and pickles to sriracha and hot sauce. “We’re a bridge between the farms, the eaters and the restaurants, adding flavour and value to vegetables.”
This article first appeared in the Spring 2015 issue of City Style and Living.
