Brian Lyman

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... See More

Beth Walker

Bethany started her journey into fermentation after learning about the health benefits of probiotics in Kombucha. She learned that kombucha wasn’t difficult to make and was hooked. She has spent the past 6 years experimenting with pickles and learning everything she can about... See More