While buzzwords like “juicy,” “dank," and “haze” characterize the latest generation of hoppy beers, contemporary sour beers are increasingly dessert-like (and often brewed with sweet, unfermented fruit slurry), as well as less dependent on European brewing traditions. As a result, these modern-day sours have higher ABVs than more classical, malt-forward beers, and are dominated by every variety of sugary adjunct. Against that backdrop of extremes, where does a startup sour brewery fit into the industry when their flavor profiles aim for balance, nuance, and seasonal, garden inspiration instead? Wendy Gayl and Felipe Bravo of the Fox Tale Fermentation Project in San Jose, California are entering the beer market on a very small scale. Taking inspiration from their combined background in food and brewing, they hope to find a local following for their beers, and to add local fruits, vegetables, herbs, and botanicals to their releases, all applied with a gentle hand. In today’s episode, we discuss brand and product development, various approaches to making farmhouse-inspired beers, and mixed-fermentation techniques. We also talk about their plans to grow from homebrewing in their Bay Area garage to opening a nanobrewery, where they will serve their unique beers alongside plated experiments in food fermentation. This is Felipe Bravo and Wendy Gayl from the Fox Tale Fermentation Project.