In the midst of the pandemic, when the world was grappling with uncertainty, a passion for fermented foods and a commitment to reducing food waste gave birth to The Fermentation Station.
Our approach to crafting hot sauces using the magical process of fermentation has earned us well-deserved nominations in prestigious hot sauce awards. Today, we'll dive into the fascinating world of The Fermentation Station's hot sauces, our award nominations, and what sets us apart in the sizzling hot sauce market.
The Birth of a Flavourful Journey The Fermentation Station's story began as a labour of love during the pandemic. Driven by a deep appreciation for fermented foods and a desire to combat food waste, the founders embarked on a culinary adventure. What emerged from their creative passion was a series of hot sauces with a distinct, funky flavor profile, thanks to the unique touch of fermentation.
Award-Worthy Creations Two of The Fermentation Station's exceptional hot sauces are currently in the spotlight. "Flor De Pina Picante," a collaboration with Black Lodge Brewery, has been nominated in the "Best Ferment" category. This sauce uses their Berliner Weisse, inspired by Tepache, to deliver a tantalising flavour experience. Another standout is "Dead Man’s Fire," a collaboration with Chapter Brewing Company, which employs their smoked porter "Dead Man’s Fist" as the base, resulting in a smoky, spicy, and complex fermented hot sauce. It's competing for the title of "Best Collab" hot sauce.
Awards on the Horizon The Fermentation Station's hot sauces have caught the attention of the prestigious Bauce Brothers hot sauce company. Nominated for "Best Ferment" and "Best Collab," these sauces represent the pinnacle of fermentation and collaboration in the hot sauce world. The nominees were announced on September 11th, and the next stage involves a live taste test in November. Will we emerge victorious? You will have to wait to find out!
Craftsmanship and Flavours At the heart of The Fermentation Station's hot sauce creations is the meticulous art of fermentation. Our jalapeños undergo a 21-day lactofermentation process, resulting in a depth of funky, fermented flavour. Once the desired flavour profile is achieved, the chilies are blended with other carefully selected ingredients and bottled. Notably, we don't pasteurise our hot sauces, ensuring that they retain all the probiotic goodness from the fermentation process.
Local Collaboration and Community Support Community and collaboration are values close to The Fermentation Station's heart. We actively work with local businesses, forging partnerships that not only support the local economy but also create healthy relationships with like-minded ventures. This commitment to collaboration has yielded truly unique hot sauce creations.
A Spicy Fan Following Since their launch, The Fermentation Station's hot sauces have garnered immense popularity. Rave reviews have poured in on social media and in-person at markets. Customers have found myriad uses for these flavourful condiments, from spicing up breakfasts and tacos to enhancing chips and dips, creating marinades, and adding a kick to various sauces.
In the world of hot sauces, The Fermentation Station's innovative approach and commitment to quality and community have truly set them apart. As we eagerly await the results of the upcoming hot sauce awards, there's no doubt that these spicy creations have already left a lasting impression on taste buds and hearts alike.
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