Who We Are
Brewed Food is a cutting-edge Food Lab and Test Kitchen based in Denver, CO pioneering new approaches to cooking, brewing and dining. We are chefs inspired by brewers and the fermentation techniques of the craft brewing process. Our personal food revolution is sparked by the belief that microorganisms hold the key to the most dynamic and unique flavors possible. We launched our food line, under the tag ‘Brewed Food Fermentation’, and it is the culmination of years of intense experimentation, of countless collaborations with chefs and brewers and an unwavering belief that fermentation = flavor!
Explore Our Products
Kimchi
Our chefs have crafted this kimchi with the utmost respect for Korean heritage while still pushing the envelope with flavor. Our proprietary blend of yeast and bacteria cultures hoist our kimchi to new heights, where taste buds will find a satisfying umami and a sharp acidity.
Sauerkrat
Simple sauerkrauts are typically a simple expression of cabbage, salt and acidity. However, with this more blank canvas we find exciting opportunities to create flavors of, say, green mango or banana or allspice, merely through use of specific microbes.
Dry Hopped Malt Vinegar
Our vinegars bring together the traditions of malt vinegar and dry-hopped beers. The result is intense, unique, yet somehow familiar.
Soy Sauce
Our soy sauce is unique in its use of brewing grains as well as the harvesting of koji mold spores from Kyoto, Japan. Funky, floral with just a touch of acidity and residual sweetness.
Pairing Cooking & Brewing
From a hodge-podge of weird fermentation experiments in a garage fridge (of our fearless leader, Chef & Certified Cicerone Jensen Cummings) to a nation-wide food movement, Brewed Food is all about experimentation, innovation and cultivation of taste. We use fermentation to usurp the normal boundaries of brewing and cooking. Our warriors are experts in their fields and fanatics for flavor and they pursue our mission to revolutionize the culinary world with passion that only a borderline obsession can fuel.
Chefs are taking ingredients and techniques from the ancient art of brewing and bringing them in to the kitchen. Utilizing beer yeast to create unique food fermentations, bringing ingredients like hops, wort and spent grain to play in chef’s dishes. This strategy goes beyond the norm of merely pairing beers with food or cooking with finished beers, rather bringing the elemental essence of brewing to the forefront of a new cooking methodology.
The Movement
Brewers have traditionally been their own tribe, with their own organizations, traditions, conferences, books and magazines. Chefs and professional cooks were a separate group who studied, experimented and pursued their own goals far away from the men who made beer. The Brewed Food movement has inspired both communities and united them.
After years of experimentation, including several consecutive Feast of Fermentation National Food Tours and countless collaborations with breweries, Brewed Food is putting our products into bottles for anyone to take home. With this next step in our evolution, we know that our efforts to elevate fermented food have already been welcomed by more than our favorite chefs and brewers. We just hope we can make enough to keep everyone happy and satisfied.
Free Tickets & Brewed Food News
All our new subscribers will be automatically entered to win a pair of tickets at each stop on our Brewed Food Tour!
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