Having some Brinery withdrawal? Need to just ..get out.. after the frigid winter? Come hang out with us at these two upcoming events; we promise fermented fun & fellowship for epicurean and zymologist alike!

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Grange Farm Dinner: Tuesday, April 29th from 6:30-9pm

Reserve your spot by calling grange or buy your ticket online here. Tickets are $25 and include one beer upon arrival.  

A description from their website:

“Join us at Grange as we celebrate the launch of our newest event series: Grange Farm Dinners. This month Chef Brandon and The Brinery are teaming up for a probiotic party, with a menu showcasing the fermentation creations of David Klingenberger and the Brinery crew. Enjoy a family style feast, artisan cocktails, Michigan microbrews, and a healthy dose of lactobacillus. $25 per person: includes food and a welcome beer served upon arrival (tax, gratuity, and additional beverages not included). Space is limited, so claim your seats today with prepaid tickets.”

Fermentation 101: Saturday, May 31st from 10am-1pm

Our first fermentation workshop of the year will be held on Saturday, May 31st in our snazzy new location at the Washtenaw County Food Hub! The cost is $50/person and will include a Brinery product tasting, a hands-on kraut making session & a local-licious lunch made specific for the event by Chef Dan Vernia! All participants will also head home with a recipe pamphlet, a jar of kraut & and a fermentation know-how that can’t be found anywhere else. Space is limited- get your tickets here.

Class Schedule:
10am-12pm
Fementation Basics, Brinery Kraut Tasting and Making Sauerkraut (hands-on)

12-1pm
Lunch
The menu will be tailored to the event by Chef Dan (previously chef at The Raven’s Club, Ann Arbor), using locally sourced ingredients, and of course, showcasing Brinery product!

NOTE: This is a workshop aimed at beginner fermentors; David will be holding an advanced workshop that covers more types of fermented foods and will be a follow-up to this one! 

 

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