Get to Know Us —


Between the binary opposites of fresh and rotten exists a creative space in which some of the most unique and compelling tastes arise. This creative space is fermentation. Fermentation has been around since the dawn of civilisation but the techniques and rituals that were cultivated by our ancestors, over millennia are at risk of being lost forever.

The microbiomes of our guts are lacking in diversity because of the large amount of processed, hyper-hygienic foods that define our current food system. In order to boost our immune systems and minimise antibiotics that can create more lethal strains of harmful bacteria, we need to reintegrate fermentation into our lives.

This is The Brinery, an at-home fermentation vessel. This is a protest of the homogenisation of food flavours and processes that have engulfed our planet. We want you to be healthier. We want you to create unique, new flavours. We want you to Get Cultured.

We are Counter Cultured. 

The Brinery is a team of multi-disciplinary designers shaping the future of food security and systems. It all started when we met at the Royal College of Art + Imperial College in Innovation Design Engineering.

The Brinery Team —

Marie Tricaud
Chief Product Officer + Co-founder

Marie has experience working as a designer for Groupe SEB (an innovative kitchen appliances company), and for Saint-Gobain. She enjoys working in design interaction. She loves to cook and more than anything else to share food with her friends and family, but is very concerned with the current state of processed foods and sustainability within the food industry.


Bassam Huneidi 
Chief Business Officer + Co-founder

Bassam has extensive experience within business design and design thinking at places like IBM and AKQA, and enjoys working in the intersection of sustainability and food. By innovating around food, he believes we’re innovating for culture, for our health, and for the environment.

Ahreum Jung 
Chief Experience Officer + Co-founder

Ahreum has extensive experience working as a visual designer and UX/UI designer for various startups, Ghostly International, Kay Beauty, and Real Integrated (Detroit based advertising agency). She’s an avid researcher and enjoys working in the intersection of culture, agriculture, and food. She’s fascinated with historical food processes all over the world and reimagining the future of food.


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