Elevated Flavor


Our products start with the smallest ingredients – yeast and bacteria – we use their natural unique attributes to create flavor profiles equally dynamic and familiar – inspired by both craft brewing and the traditions of fermented foods from across the world!

Kimchi


Our chefs have crafted this kimchi with the utmost respect for Korean heritage while still pushing the envelope with flavor. That’s what we do. 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. It’ll brighten your fridge, light up your taste buds and soothe your beer-laden belly.

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Soy Sauce


Coming Soon!

Our soy sauce is unique in its use of brewing grains as well as the harvesting of koji mold spores from Kyoto, Japan. In near proximity to the childhood home of our Founder, Jensen Cummings’ grandmother (Yaeko Takaya). Funky, floral with just a touch of acidity and residual sweetness.

  • Coming soon to Denver area restaurants, specialty food shops, liquor stores and breweries near you.
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Sriracha


Coming Soon!

No sodium bisulfite or xantham gum to be found in our version of sriracha. The stars of this hot sauce are chiles, garlic and of course, yeast. Brettanomyces to be exact. This family of wild and veracious strains will “eat” anything. These little buggers can handle the heat of the chiles, ferment fully and bring their own fruity and funky flavor characteristics to play.

  • Coming soon to Denver area restaurants, specialty food shops, liquor stores and breweries near you.
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Dry Hopped Malt Vinegar


Coming Soon!

Our vinegars bring together the traditions of malt vinegar and dry-hopped beers. Because — why not? We develop a grain bill just as a brewer would for their brew, then feed that and copious amounts of alcohol to our vinegar mother. Once she is done converting our malted liquid into acetic acid, we drop fist-fulls of hops into the mix. The result is intense, unique, yet somehow familiar.

  • Coming soon to Denver area restaurants, specialty food shops, liquor stores and breweries near you.
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Sauerkrat


Coming Soon!

Perhaps our most open palate to expressing the flavor potential of pitching microorganisms into the natural fermentation process. Simple sauerkrauts are typically a simple expression of cabbage, salt and acidity. Delicious without a lot going on. However, with this more blank canvass we find exciting opportunities to create flavors of, say, green mango or banana or allspice, merely through use of specific microbes.

  • Coming soon to Denver area restaurants, specialty food shops, liquor stores and breweries near you.
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So, what is fermented food anyway?

When we experiment with fermented ingredients, our goal is to approach the apex of flavor.We want your taste buds to beg for more, like a hungry puppy salivating in anticipation of a juicy hunk of raw meat. Each product we create comes from countless hours with chefs and brewers, deciding how to enhance even the smallest tasting note.

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Ready To Try Brewed Food Fermentation?


Our products will begin to come available in the Denver area in April 2018 starting with our signature Kimchi, followed by soy sauce in July. For more updates and release information sign up here.

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