About Us

ABOUT THEBRINERYNH

THEBRINERYNH creates raw, naturally-fermented foods and beverages made by hand in small batches featuring sustainably-grown, fresh ingredients procured from local farmers in New Hampshire.

Each jar contains seasonal bounty taken from the abundant harvests of the New Hampshire and New England farms which have an extensive agricultural history, culture and modern day community.  WE SOURCE LOCALLY WHENEVER POSSIBLE THROUGH THE SEASONS.

WHY DOES THEBRINERYNH PRODUCE FERMENTED VEGETABLES?  HERE IS A VIDEO OF A TALK BY DR. NATASHA CAMPBELL MCBRIDE AT A CONFERENCE OF PHYSICIANS IN LONDON WHICH ANSWERS THIS IMPORTANT QUESTION.  IT'S ALL ABOUT GUT HEALTH.  IT IS REFERRED TO AS GUT AND PSYCHOLOGY SYNDROME AND A DIET WHICH CORRECTS AN UNHEALTHY GUT.

 

Knowing our farmers who grow our food and being well-versed in their growing practices ensures that each batch contains the finest, most fresh ingredients available in New Hampshire.  We like to call them “hyper-locally grown”, meaning that we source from New England regional farmers who use non-gmo seeds, crop rotation, soil building, and other regenerative agricultural practices.

Sourcing our ingredients as close to home as possible preserves small New Hampshire family farms, contributes to our region’s food security, reduces our dependence on fossil fuels and creates long-lasting and symbiotic relationships with people we honor and trust.  Each soon becomes part of our larger family.

As with brine fermenters into antiquity, due to the variances of soil and the seasons, harvesting schedules and techniques, time, temperature and other factors, each batch is completely unique and, thus, truly artisan much like the process of winemaking.

And because TheBrineryNH ferments are never pasteurized, these wholesome, nutritious and delicious foods are absolutely loaded with life force and are rich with important things like electrolytes, enzymes and probiotics.  These precious natural  ingredients catalyze processes which are necessary for digestion and assimilation.  They also restore and increase the beneficial bacteria of the gut.  Fermented foods are also known for their high nutrient content, especially vitamin C.  Many sources claim they are anticarcinogenic.  All of this means better digestion, increased immunity, enhanced energy levels.  Many who consume fermented foods note an improved over-all well-being.

Add to this the pungent and upbeat  taste of fermented foods and they are the perfect complement to any meal or as a stand-alone snack.  Our fermentation community likes to pair them with meats and fish, stuff them into sandwiches, dollop them onto rice or potatoes, stir them into soups and—most especially—enjoy them on top of a leafy green salad (skip the dressing)!

Putting food by after the harvest is a time-honored tradition that allows us to enjoy the flavors of season’s in our region, and fermentation is the best way to preserve these foods while enhancing both nutritional content and flavor.  We want you to enjoy the fruits—and the vegetables.

ABOUT OUR BRINE MASTER

Brine Master Jeff “JT” Thayer is a grower of MicroGreens, builder of FarmScapes, a community food advocate, permaculture practitioner, and a fermentation brine master. He is the founder of Jeff Thayer Property Preservation & Landscapes in Belmont, NH.


For 30 years he has been searching western and eastern paths in herbology and eating better protocols focusing on traditional, aboriginal, and native habits.  He is the founder of MicroGreensNH, FarmScapesNH and FoodSecurityNH and is a long time advocate of artisanal and seasonal fermented foods including vegetables, breads, meads, beers and ales.  Jeff "JT"  is a follower and practitioner of Sandor Katz' work in the Art of Fermentation and Wild Fermentation.  He is a proponent of the GAPS protocols recommended by Dr. Natasha Campbell-McBride.  He is also a student of plant medicine and shamanic native herbology  taught by Stephen Harrod Buhner.  JT networks with many urban farming and AgriHood groups which seek to localize the food system, make food available to all, emphasizing non-GMO sourced and saved seeds as well as establishing permaculture community food forests.   

“We are building a tribe of fermented food lovers in New Hampshire.  The resurgence in fermentation brought on by a desire to save and preserve food safely in a low tech, low energy manner and boost bioavailability of nutritive properties of vegetables ... is what we are about.”
CONTACT:  603-832-4717