CFO: Chief Fermenting Officer
Founder and CFO (Chief Fermenting Officer) of the Brinery, David’s life is a ballad of land and sea. His love of fermentation began in the fertile fields of Southeastern Michigan's own Tantré Farm, where as a young man at the turn of the century (1999), he preserved an abundance of cabbage with his first ever batch of sauerkraut. Passing many years in Tantré furrows, as well as sailing between growing seasons, David eventually founded the Brinery in the summer of 2010. As a business owner, David embraces the connection between good health and fermentation, a sailor guiding his probiotic business ship though the seas and guts of others. He is proud to provide nourishment for the community with traditionally fermented foods.