The Brinery

To ferment is to lodge an eloquent protest against the homogenization of flavours and food experiences now rolling like a great lawn across the globe. It is a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live. Because your sauerkraut will be nothing like mine or anyone else’s
— Michael Pollan
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The Brinery is an at-home fermentation vessel that makes the process much simpler and more attractive to the mainstream. By beautifying fermentation, it aims to challenge common misconceptions associated with the process and accelerate its adoption as the next disruptive food movement.

Fermentation has three main benefits:

The first is probiotics, these are the micro-organisms that are crucial to our digestive and mental health. With the industry projected to grow to $65 billion by 2025, fermented foods are the most natural way to diversify your gut bacteria.

The second is food waste, we've fermented produce from broccoli to watermelon skins. Next time you buy a bunch of carrots and only use one - ferment the rest instead of throwing them away.

Finally, creativity. Some of the most distinct cultural foods around the world (think kimchi, blue cheese, labneh) are all fermented. We want users to experiment and create unique food products that do not yet exist!

The Brinery tackles several issues associated with current fermentation techniques in a visually appealling design.

The bulbous shape magnifies what's happening inside while the cap stops vegetables from floating above the brine and allows carbon dioxide out without letting oxygen in - both major issues that can result in ferments going bad.

The cap includes an air release mechanism that is shaped like a gut. This, while actually an important aspect of its functionality, is also a subtle reminder of the significant digestive health benefits associated with fermentation.

The cap includes an air release mechanism that is shaped like a gut. This, while actually an important aspect of its functionality, is also a subtle reminder of the significant digestive health benefits associated with fermentation.

 

LAUNCH STRATEGY: RE-EDUCATION

We realised along the way that fermentation needs to be rebranded in order to win people over. The general reaction we found at the beginning of the project was, "Ekh, fermentation?! That's gross!" So we thought, in order for The Brinery to appeal to a wider audience, we needed to re-educate the masses on the magic of fermentation. To that end, we designed an experiential dining concept that involves three distinct design interactions: Taste, Transformation and Health.

Press: Dezeen 

In collaboration with: Ahreum Jung, Marie Tricaud and Pratik Ghosh

Year: 2016

 

Continue down the page for a few snapshots of our research process. Or don't. I'm not judging....or am I?

 

DESIGN PROCESS

3D Exploded view of The Brinery components

3D Exploded view of The Brinery components