Fox Tale Fermentation Project

In downtown San Jose at Fox Tale Fermentation Project (@foxtalefermentationproject ), boundary-pushing fermentation fuels both the beer and the food. Diners dig into Funky Nachos loaded with cashew queso, habañero crema and guacamole, along with The Full Spread served with a rotating selection of house ferments from kimchi to kraut. See what diners had to say on a brand-new Check, Please! Bay Area this Thursday, April 23, at 7:30PM on @KQED 9! 🔗 Rather watch online? Head to the link in @KQEDFood ’s bio for the YouTube premiere link.

The rumors are true yall- THIS FRIDAY AT 9pm FOX TALE IS GOING TO BE FEATURED ON DINERS, DRIVE-INS & DIVES with GUY FIERI “Buns, Burgers and Bolognese” This trip, Guy Fieri’s diggin’ into burgers, Bolognese and more! There’s a husband-and-wife team in Sacramento, Calif., puttin’ their stamp on craveable Asian with prime-time pork dumplings and braised beef noodles. Then, a Palm Beach Gardens, Fla., bistro is mixin’ up a mighty meat sauce and pressing a righteous roast beef panino. And in San Jose, Calif., a mom-and-pop shop is servin’ plant-based faves, like the-bomb black bean burger with cashew queso, plus a funky fermented power bowl! Tune in to @FoodNetwork on Fri, April 10 at 9pm to catch our restaurant on #DDD We will be closing the kitchen EARLY this Friday night at 830pm so we can all enjoy the excitement down here to watch our episode at Fox Tale!! GET READY TO RAGE WITH US ALL WEEKEND LONG!! Ps, the other rumors are true too, @guyfieri is as nice as can be, a genuinely awesome person, and we’re so honored to have been given this opportunity. Thanks for all the love!!!! Huge shout out to the production crew from @citizenpictures for taking amazing care of us, making us feel completely comfortable and have tons of fun with us too. Give them all raises, they’re the best! Thank you to @marktheshark34 and @brandonfwalker from @mostlysportsshow for taking their chances on trying out some vegan food!! So great to meet yall!! And most importantly, THANK YOU ENDLESSLY to our amazing staff for helping to make this happen every day, and to all of our friends who came out to be a part of it!!! Never would have made it here without yall. And I ran out of tags so mega love to you @codalynn xoxo

Sometimes you come across produce that inspires you in a whole new way, just by existing. This purple Napa Cabbage did that. Years ago when I found out this existed, I started planning, but the time has finally come that we could get our hands on enough of it to create something so very special for you! We wanted to create another Kimchi, inspired by Baek Kimchi (white kimchi), using this beautiful cabbage to see what color it might bring us. We knew the deep purple would become acidic and brigthen into something pink, but we didn't know it would become THIS PINK. We kept it relatively simple- paired with Purple Daikon, Asian Pear, Sweet Onion, Fresno Chilis for a little heat, and Fresh Ginger to tie it all together. The resulting flavor is wildly bright with a lovely balance of sweetness and spiciness. When the season hits, we're hoping to make a batch using fresh gochugaru chili peppers! Come try this beautiful, very special ferment, while it lasts! shout out to @greenleafproduceco for the stellar selection.

3 Year Anniversary 🤘🦊🍾 @palette.and.poetics x @foxtalefermentationproject Congrats Palette and Poetics on its 3 year anniversary at Fox Tale Fermentation Project 🥂 Fox Tale was just featured on "Diners, Drive-Ins and Dives" hosted by @guyfieri on @foodnetwork 🤯😎👨‍🍳🔥 I've been going to Fox Tale for over a year and this place feels like a second family. Great food, great drinks, great staff, and an incredibly talented community that only San Jose & the Bay Area can bring to culture 📍🦈🌁 Thank you to our lovely host @theeruditedre_ for having me and can't wait for the next one! 🫶🎸 Follow & share for more 🙏 Thanks @mardimorillo for filming this! 🎬🙌 #foxtalefermentationproject #guyfieri #dinersdriveinsanddives #guitarist #sanjose

Ume season is here! The first crop of the year are falling from the trees. As it warms up we should expect to collect enough to brew another batch of King Dragon, our umeboshi inspired sour farmhouse ale. Umes are tart, intensely aromatic fruit prized in Japanese pickling and liqueur making traditions. Somewhere between an apricot and a plum, they have bright acidity, sweet jasmine aroma and subtle salinity depth that makes King Dragon one of our most distinctive seasonal releases. Our dear friends Paul & Kristin harvest them by hand here in San Jose at peak ripeness. We then carbonic macerate the fruit anywhere from 4-6 weeks before conditioning the beer on the fruit to capture their vivid character. Stay tuned!

Happiest of Birthdays to the guy making all of our hoppiest dreams come true! Felipe makes up 50% of Fox Tale ownership, but 100% of our hearts. From mastering brewing to destroying the dishes to being the host with the most (plans, ideas, places for you to sit), this guy really does it all. Next time you see @hoppypapi give him a high five and maybe even buy him a beer! He deserves it

This Friday, we’re featuring the art of Luis Murcia. We first met Luis through his stand-up sets at our open mic nights, and when we discovered he was also a visual artist, it felt like a natural fit to share his work on our walls. His pieces are bold, vibrant, and full of color—we’re excited for you to experience them. Come through Friday night to check it out, connect with the community, and enjoy an evening of art, conversation, and goodness all around.

🎤✨ PALLETE & POETICS 3-YEAR ANNIVERSARY: Three years of raw words, unfiltered truth, and a second family that makes you truly feel at home. This isn’t just an event; it’s a reckoning of love 💕, of art, of the kind of magic that happens when people show up for each other. So clear your calendars, tell your people, and get ready to feel something!!! 🚨 IMPORTANT NOTE:
Seats are limited. If you’ve been part of this journey, this is your night. If you’re new? This is your invitation to the family! This is a celebration, and celebrations are best when we’re all in the room celebrating one another! So come ready. Come hungry. Come like you’re already part of the family—because you are!!! ✨See you there ✨

Time happens fast and we never got the chance to formally thank our good good dude Giovani for the 3 years he spent with us here at Fox Tale. @giovanimars came to us a few years ago with hopes of working some weekend shifts after he worked his full week big job, to get into the industry, connect with more folks, learn more about beer, and to just be a part of the fun. He stayed with us for 3 whole years, always showing up when we needed him, being a kind and funny presence to all, and always surprising us with his INSANE nose- this guy can smell and taste any off flavor, any change to the recipe…it’s wild, he’s a super taster! Gio finally stepped away a bit ago, having fulfilled all the fun he wanted to have with us, and earn his free weekends back again! We’re forever grateful for the time he spent with us, and always love to have him back, on the other side of the bar now! Next time you see him, buy this guy a drink. He deserves it!

Look how pretty our pickles are. That stunning blue garlic there? Proof the fermentation went well. The Lactic Acid produced by fermentation creates an acidic environment, which reacts with enzymes in the garlic and transform the cloves into the ultimate green-blue color. If you’re lucky, you miiiiight get one from us, I hear they’re lucky 🍀 Find these babies on your Cali Classic Burger, or ask for em a la carte!

Production days in full effect over here! We’ve been working hard to bulk up our supply, and get ready to increase production for more business in the shop, but also to have more options we can share with other restaurants, bars and beyond. Stay tuned.