There’s a reason why Wendy Neff and Felipe Bravo named their space Fox Tale Fermentation Project. A sip of a sour ale might include tamarind, candy cap mushrooms, or Asian pear. Elderberry, sage, grapefruit, and jasmine transform into effervescent kombuchas. Stout-like sodas feature vanilla, honeybush tea, wild cherry bark, molasses, and fermented cacao bean syrup.

Drawing from Felipe’s experience in electrical engineering and production brewing and from Wendy’s background leading Facebook’s superfoods and fermentation initiatives, the pair experiment with fermentation processes and ingredients for their eclectic menu of beers, kombuchas, mocktails, and vegan cuisine. “A big part of Fox Tale is that experimentation—trying new things and sharing them to keep people inspired and excited about food, agriculture, and what’s around us,” says Wendy.  

Fox Tale’s ethos of co-creating, tinkering, and fostering community involves centering locally grown produce, collaborating with other breweries, and providing performers and artists a space to show their work. Wendy says, “It’s not just about what we’re making and doing, but it’s a space where everybody gets to do it together […] Everybody can get a little bit playful and creative with it. I think San Jose deserves to be a space where other people are doing that. It just needs to be recognized.” 

Fox tale Fermenation Project
30 E. Santa Clara Street, Suite 120
(408) 216-0158
foxtalefermentationproject.com
IG: foxtalefermentationproject

Read full feature article from issue 14.3, “Perform”, 2022