Sonoma Brinery

In 2004, with fresh cucumbers out of his own garden, David Ehreth started making true, salt cured kosher pickles reminiscent of the ones you could grab out of a barrel in a New York deli. Met with wild enthusiasm, they created a line of pickles and sauerkraut fermented in the traditional method, and Alexander Valley Gourmet, Home of Sonoma Brinery was born. Sonoma Brinery uses farm-fresh produce, all-natural processing with no heat processing or pasteurization, no artificial flavors, additives

In 2004, with fresh cucumbers out of his own garden, David Ehreth started making true, salt cured kosher pickles reminiscent of the ones you could grab out of a barrel in a New York deli. Met with wild enthusiasm, they created a line of pickles and sauerkraut fermented in the traditional method, and Alexander Valley Gourmet, Home of Sonoma Brinery was born. Sonoma Brinery uses farm-fresh produce, all-natural processing with no heat processing or pasteurization, no artificial flavors, additives or preservatives. Their processes result in the best flavors and greatest health benefits you can get from a pickled product.