Headlines, people moves, and news from around the web
California-based Lost Spirits Distillery opens a tasting room on a pirate ship
Chr. Hansen develops fermentation-produced coagulant that boosts cheese yields by up to 1%
Milwaukee Brat House selling CBD-infused sauerkraut, brats and beer mustard.
Andy Ricker of Pok Pok restaurant in Oregon creates line of cordials, his spin on Asian-style drinking vinegars
Amazon slashes prices at Whole Foods, aims to change grocer’s high-end image
Older shoppers leading kefir boom; 40% of kefir purchases by age 65+
Author of “Korean BBQ” highlights gochujang, a spicy Korean chile paste that ferments for months
Are more college students experimenting with dorm room veggie pickling and fermentation?
Wildbrine unveils new fermented cashew-based vegan cheese and butter products
Canada’s largest kombucha brand, RISE, opens U.S. production facility
Fermented dough, fermented sauce, fermented toppings – Kentucky chef calls his fermented pizza “art”
Chef creates vegan Danish cheese from fermented oats
Blind Horse Restaurant and Winery debuts ice wine, opens new bar
Carlsberg buys stake in Chinese craft Brewery Jing A
Hormel Foods “hungry for acquisitions;” brand expanding value-based products
Philly family makes homegrown sauerkraut as side hustle.
Flying Embers expands hard kombucha line, with ABV of 4.5%.
University of Akron in Ohio launches Beer 101 class – The Science of Brewing and Fermentation.
Kvass, Russia’s probiotic drink, becoming more popular in America.
Craft beer co Aslin Beer Co. opening new production facility and taproom to Alexandria, Va.
Pennsylvania ice cream shop sells sauerkraut-flavored ice cream.
Sales of kombucha starter kit climb after Kate Field’s The Kombucha Shop featured on “Shark Tank.”
Portland ranked best city for beer drinkers; Baltimore the worst; amount of breweries and bars key factor.