Beer flights are common. A flight of fermented foods? That’s a different story.
I had the chance to chat with Rose Forbes, the co-owner and fermentation wizard behind Independent Fermentations Brewing—or IndieFerm, as everyone calls it—in Plymouth. Rose and her partner, Paul Nixon, have been running the show for about 12 years now, turning their passion for all things bubbly and tangy into a one-stop spot for craft drinks and more. Their core lineup keeps things rotating and locally-focused: small-batch beers, house-made wines, hard ciders, seltzers, and some seriously tasty kombuchas—both alcoholic and non-alcoholic versions.
Everything’s brewed with an eye toward quality, no shortcuts. The taproom at 127 Camelot Drive feels like your favorite neighborhood spot—cozy bar inside, plenty of seating, and a seasonal outdoor beer garden when the weather cooperates. Rose’s latest obsession? A flight of fermented veggies that takes things beyond the glass. Some come straight from her garden: classic sauerkraut, pickles, asparagus spears, or their house hot sauce. Then there are originals like fermented cranberry with local honey for a sweet-tart kick, or beet and ginger kvass that’s earthy and invigorating. IndieFerm also features spicy kimchi from local maker Og Lim. It’s the perfect salty, crunchy side to whatever you’re sipping—think of it as elevating your snack game with a real probiotic punch.
If fermentation has you hooked (or you’re just curious), IndieFerm hosts classes through their homebrew shop, IndieFerm Supply, covering everything from kombucha and sauerkraut to cheese making. Swing by the taproom, stock up on cans or growlers, or hit their website for the latest list of what’s on tap, upcoming events, and what’s fermenting next. Whether you’re after a crisp beer, a fizzy kombucha, or a jar of something pickled and punchy, IndieFerm’s got that independent spirit in every sip and bite.
Independent Fermentations
127-1 Camelot Drive
Plymouth, MA 02360
(508) 746-4634
IndependentFermentations.com
Peter Houghton has made fermentation a staple of his life. He loves making his own fermented sourdough, yogurt, and sauerkraut for their health benefits as well as enjoying the various flavors.
