We produce high quality products, demanded by chefs, mixologists, and home cooks alike, using nothing but food grade waste from breweries.
A chef and a farmer began working together to producing high quality vinegar. The goal was to eliminate waste generated by explosion of local micro-breweries by converting food-grade waste into vinegar through a two-stage fermentation process. The end products are a range of vinegar that are as diverse as the beers and ciders we collect. The process reduces the stress on the municipal sewer district and the waster entering the local river shed, reducing the nutrients that cause algae blooms.
We would use the money to build a more efficient fermentation system. We currently produce vinegar in a slow, traditional process call the "Orleans Method." This process can take upwards of 50 days to attain a final product. We have designed small systems, that can be built on a larger scale, that achieve the same results in six days. This would allow us to produce larger amounts of vinegar, some to be aged and the rest to be used in value-added items that use fresh vinegar as main ingredient.