Greetings, fellow kraut lovers! As seasons change, so do we. We write you this special news bulletin to keep you informed on the latest at the Brine Lair. Let’s start with the good news.
Galaxy Rose and Dill Pickle kraut are ‘18 Good Food Awards Finalists! These awards celebrate “food that is delicious, respectful of the environment, and connected to communities and cultural traditions.” Our commitment to seasonal, family farmed produce is what makes our kraut not only taste exceptional, but also enables us to contribute to a more sustainable future. We aim to stimulate both your inner economy with living fermented foods, as well as the economy of our greater community and local food movement. We are honored to be among the other incredible artisans and pioneers committed to the same values that inspired our first batch of kraut! For more information, and to see a list of Finalists: http://www.goodfoodawards.org/2018-finalists/
Now, it is with a heavy heart that we must make the following announcement. Effective January 1, 2018, the Brinery will no longer be making tempeh. In short, here are the main reasons for the discontinuation of this product:
Tempeh can no longer physically fit within our production facility, due to lack of space and concerns over cross contamination. Soybeans are an allergen, and thus tempeh must be made at a separate location. And at this time, we simple Briners need all focus and attention going towards properly growing our core vegetable ferment business (kraut, kimchi, and hot sauce). We simply don’t have the resources to do the same with tempeh at this time.
We do plan on revisiting the tempeh realm in the latter half of next year, and hope to rebirth it as a separate entity. However, to be clear, there is no plan in place at this time, and Brinery tempeh is not just taking a time out, but may indeed be gone forever.
This is a very difficult business decision and it is not made lightly! Thank you for loving our tempeh as much as we do. We are so proud of our contribution to feeding the community and hope to continue to tantalize your taste buds with more funky ferments as we learn, grow, and change with the seasons.
David and the Brine Wizards
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