70 YEARS AFTER AN ANGRY FARMER
WAS TICKETED FOR NOT FEEDING
THE METER IN 1948.
WE KNOW A THING OR TWO
ABOUT CANNING AND PICKLING.
TWO SISTERS THOUGHT WE WOULD
BE THE PERFECT PLACE TO OPEN A
FERMENTATION BAR.
WHAT IS THAT?
EXACTLY?
WE KNOW HOW IT SOUNDS.
IT SOUNDS CRAZY.
IT TASTES GREAT.
DeRUSHA EATS.
IT COULD EASILY FEEL LIKE A
RESTAURANT RIPPED FROM THE
HIPSTER TV SATIRE PORTLANDIA.
FERMENTATION BAR IS A BLOCK OFF
MINNEAPOLIS' EAT STREET.
WE'RE NOT GOING TO BE A
SLEEPY WINE BAR OR A CHEESE
BAR.
WE'RE A FERMENTATION BAR.
THESE ARE ALL PRODUCTS OF
FERMENTATION.
THE SISTERS MAKE THEIR OWN
KOMBUCHA.
THEY SERVE IT ON TAP.
RUNNING WHAT LOOKS LIKE A
MASSIVE SCIENCE EXPERIMENT.
PICKLING, FERMENTING.
WE DON'T USE ANY VINEGAR.
FERMENTATION TURNS FRUIT
INTO WINE, GRAIN INTO BEER AND
FLOUR INTO SOURDOUGH BREAD.
IT'S LIKE YEAST.
THE YEAST THAT ARE AMBIENT.
PLUS SUGAR.
THERE'S SUGAR IN EVERYTHING.
EQUALS A PARTY.
A LOT OF US USE VINEGAR TO
MAKE PICKLES.
A NATURAL PROCESS CALLED LACK
TOE FERMENTATION.
THIS ONE IS ALIVE.
YOU NEED AN AIR LOCK.
THAT'S GIVING OFF GASES AND
IT'S REALLY LIVELY RIGHT NOW.
SO THAT'S WHY IT'S DRIPPING ALL
OVER ME RIGHT NOW.
THAT SALT BRINE SOLUTION,
OXYGEN STAYS OUT.
THE BACTERIA HAS A PARTY.
THE MORE WE KNOW ABOUT --
PERHAPS WE'LL LEARN A LITTLE
BIT ABOUT WHAT MORE OF THOSE
GREAT -- GOOD MICROBES ARE.
THE SCIENCE OF FERMENTATION
IS COOL.
IT'S THE FLAVOR OF THE FOOD
THAT'S WINNING GYST SO MANY
FANS.
GRILLED CHEESE GETS A DOSE OF
GYST MADE SAUERKRAUT.
AN ACID BITE THAT WORKS
PERFECTLY WITH THE CREAMY
FERMENTED CHEESE.
THAT'S REALLY GOOD.
AND WE HAVE TO TALK ABOUT
THIS.
THE SANDWICH.
WELL, OKAY.
LET'S JUST TALK ABOUT THIS.
THAI FLAVORS.
PEANUT WITH A LITTLE SPICY AND
ACIDIC AND IT BALANCES
EVERYTHING OUT.
CRUSHED PEANUT AND SCALLION AND
IT'S TASTY.
IT IS THE MOST UNIQUE PEANUT
BUTTER SANDWICH YOU'LL EVER
HAVE.
THAT'S PRETTY COOL.
YOU'LL TELL ME IF YOU DIDN'T
LIKE IT?
I WOULD.
WITH ALL THE AND CHEESE AND
FERMENTING.
WE HAVE THE STINKY SHIRT.
WE'RE A FERMENTATION BAR.
IT DOESN'T SMELL BAD BUT YOU
KNOW YOU'VE DONE SOME CANNING
OR SOME PICKLING YOU KNOW WHAT
THAT SMELL IS LIKE.
THE SISTERS ARE FROM SOUTH
DAKOTA.
THEY WORKED IN FOOD.
SAN FRANCISCO BEFORE MOVING
HERE TO OPEN GYST.
A LITTLE BIT ABOUT THE WINE.
THEY'VE WON AWARDS FOR THEIR
WINE PROGRAM THERE.
THEY WON THE BEST BEVERAGE
PROGRAM IN THE TWIN STIPES A
COUPLE OF YEARS AGO.
THEY'RE DOING THAT KIND OF
NATURAL WINE SO IT'S LIKE --
IT'S MORE WILDLY PERMITTED.
DOES IT TASTE ANY DIFFERENT?
YES.
IN WHAT WAY?
HIPPIES.
IT TASTES LIKE HIPPIES.
IT'S A LITTLE EARTHIER.
YOU'LL GET A BURST OF FRUIT UP
FRONT.
EARTHY, YOU KNOW WHAT THAT
TASTES LIKE.
DIRTY.
TASTES LIKE DIRT A LITTLE
BIT.
THAT'S A GOOD FLAVOR.
SO IT'S REALLY INTERESTING.
THEY'RE JUST GREAT.
