History
The Brinery is a concept fermented out of the local foods traditions of South Eastern Michigan by David Klingenberger. David has been fermenting and farming since before the turn of the century. He has lived and worked for many years at Tantre Farm, a pillar of the local foods community. It is there that he first started developing his love for fermented foods.
Specialties
At the Brinery we specialize in making raw, naturally fermented vegetables such as Sauerkraut, Pickles and Kimchi! Using ancient and traditional methods we infuse each batch with our artisan flair. Please find us every Saturday at the Ann Arbor Farmers Market and Detroit Eastern Market!