After three years of selling his small-batch, locally grown, seasonal pickles at local food shops, Shamus Jones has opened a brinery store in Gowanus, Brooklyn. Located in the same building where he packs his pecks of pickles is a storefront featuring hip takes on this ancient craft, like his Whiskey Barrel Sauerkraut, which is cabbage fermented in reclaimed whiskey barrels from New York’s Finger Lakes Distilling Co. His collaborations with other likeminded artisans, like Dogfish Head Craft Brewery’s Sam Calagione, have lead to other quirky concoctions, like the Hop-Pickle. A shining example of clever product innovation and artisan alliance, the Hop-Pickle is made with Dogfish Head 60 Minute IPA, caramelized onions, and Cascade hop oil, and has raised eyebrows in the fermented food world.
And Mr. Jones has even more intriguing tricks up his sleeve, like his Moroccan Beans, made with green or yellow wax beans (depending on the season) soaked in a coriander-caraway-cumin-lemon brine and why-didn’t-I-think-of-that chipotle carrots that smolder in their jar with a brine that includes fair trade evaporated cane sugar and smoked paprika. But don’t skip out on their classic nod to New York with his NYC Deli Pickle—just the sort of cuc you might find at an old-time Jewish delicatessen. With playful preserves like these, Mr. Jones is driving the age-old art of brine to the forefront of today’s taste.