Brian Lyman began fermenting mead and beer as a young man living in Vermont. He and his fermenting partner would go to the wilderness to find wild foods such as raspberries, cherries, and spruce boughs to incorporate into their brews. Years later working in rural Montana on a project restoring an 80 year old wooden sailboat he began spending his free time learning to make sauerkraut, fermented pickles, and kombucha. While living in a yurt in rural Washington state he conceived the concept of Cauldron while brewing a batch of mead over an outdoor fire. Though he has lived many places he is a native of New England, and proud to bring the artisanal craft of fermented food to the great city of Boston.