Barrel And Brine Cafe And Taproom

Barrel and Brine Cafe and Taproom | Support Buffalo’s Barrel + Brine as we move to open our market, cafe and taproom!

Our Story

Lindsey and Rj Marvin opened Barrel + Brine in December 2015 with the goal of being Buffalo’s first shop devoted to all things fermented, preserved, cured and pickled.   Since opening the doors, the support we have seen from our local community has been nothing short of amazing.   It is because of this continued support that Barrel + Brine is now being sold in artisanal stores, cafes, restaurants, bars and regional grocery chains.   As the demand grows the need for a larger production space is needed.  The larger space not only allows us to produce more but it also gives us the ability to give directly back to those who have shown us support since day one.  

We have always realized that our success is a direct reflection of the support we have received from our friends and customers.   

Why We Need The Money…

We’re seeking $50,000.  Thats a LOT of money but we promise that every cent we receive through crowdfunding will go directly towards new equipment and building out a comfortable, communal space to enjoy our pickles and ferments.  This will not only allow us to make a more consistent product and meet our growing demands, but it will also result in lower costs to our customers. 

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KOMBUCHA:  

One major struggle we have always faced was producing enough of our kombucha to meet the growing demand.  With the new space we will be scaling up production from 200 Gallons to 1200 Gallons!  This means we will be buying 3 new 2500L fermentation tanks, and a lot more kegs.  

WALK-IN COOLER:

We will be building a 400 square foot walk-in cooler within the facility.  This will allow us to store our product once packed; but the thing that really excites us is the opportunity to purchase more produce from our local farmers.   We’re as locally sourced as possible and with a walk-in cooler of this size, we will be able to store more of the fruits and vegetables that make their way into our bottles and jars.  Our kombucha is never flavored with concentrates, extracts or flavorings.  We use real fruit, and to be honest it’s going to be awesome to be able to purchase a literal ton of seasonal blueberries!

FERMENTS/PICKLES:

We will be scaling up production of fermented and pickled foods from 600LB monthly to just over a ton!  Thats a lot of Sauerkraut.

TAP ROOM/CAFE: 

As we’ve mentioned we’re very thankful for the support we have received.  We’ve met so many amazing people through fermentation and we couldn’t think of a better way to celebrate those experiences than with a Taproom and Cafe. 

  • Our Taproom will offer a line of kombucha, including specialty batch and seasonal offerings by the glass, growler or flight.  Flavors like Strawberry-Rhubarb,  Edelweiss Grape, or Beet & Apple will make an appearance as well as our favorite local beer, cider and wine. 
  • The Taproom will have a full Bloody Mary Menu with house pickled garnishes. Unique Kombucha cocktails, and other spiked fermented drinks.
  • Our Cafe will feature small menu perfect for snacking while enjoying a few drinks. Pickle plates, grab and go items and snacks with a focus on fermentation.  Many vegetarian and vegan options will be available on a rotating, seasonal menu.  Plus we plan on having one awesome brunch fully equipped with the craziest Bloody Mary Bar around.
  • The Taproom/Cafe space will also allow us to host more events like pop-up dinners, classes and our pop-up lunches which have become popular since opening.   Also, brunch. Did we mention brunch? 

 

Education and Community

  • Fermentation has been a part of human existence for thousands of years and has its roots in community.  Our new space will allow us to focus on education and our goal of strengthening the understanding of fermented foods through interactive classes, lectures and demonstrations.  We will also be enrolled in Start-Up NY which will give us the ability to speak directly to college students looking to enter the field of nutrition or restaurant/hotel management.  
  • Barrel + Brine also works closely with Journey’s End Refugee service to find jobs for our local refugees.
  • Space will also be available for local chefs to experiment with fermentation and preservation.
  • Collaborations have been a great way us to work with people we admire and help promote the amazing artisans working in Buffalo.   We can expect a lot more fun collabs in the near future.

Other Ways You Can Help

Please share this page with your friends, family and co-workers and help us reach our goal of preserving the culture of fermentation.    We thank you sincerely for your continued support and can not wait to see you all at our new space!

 

Click Here to Read More…

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