Los Angeles welcomes the world’s first certified pickle brine master

Chris Collins is launching pickle brine workshops and tasting experiences in Los Angeles as he seeks to elevate brine from discard to delicacy. He calls himself the world’s first Certified Master of Pickle Brine and says the goal is to make brine tasting as ordinary as wine tasting.

Why it matters: - Chris Collins is trying to turn pickle brine into a legitimate tasting category, with Los Angeles as the launch point. - The effort aims to move pickle brine from a kitchen byproduct to a product people evaluate, pair and savor. - Collins says he wants to build a global community of pickle brine enthusiasts.

What happened: - Chris Collins, based in Los Angeles, is presenting himself as the world’s first Certified Master of Pickle Brine and a pickle juice sommelier. - Collins says he will host a series of workshops and exclusive tasting experiences across Los Angeles. - The workshops are designed to introduce people to the sensory and culinary uses of pickle brine.

The details: - Collins says he evaluates brine by reviewing provenance, fermentation methods, storage conditions and the cucumber’s journey from field to jar. - Collins also considers ullage, the air gap above the brine, as part of the assessment. - His tasting method includes looking at hue, clarity and viscosity. - Collins says aroma can reveal herbal notes, garlic or acidity before tasting begins. - He describes the palate as a mix of salinity, spice and acidity, with finishes that can be crisp, clean, robust or lingering. - Collins highlights five main brine styles in his workshops: genuine dill, kosher dill, bread and butter, spicy and gherkin. - Genuine dill brine is described as sour, herbaceous and salty, with dill weed and dill seed as key ingredients. - Kosher dill brine is described as garlicky and more deeply salty, with roots in New York Jewish deli tradition. - Bread and butter brine is positioned as sweeter and milder, with uses that can include salad dressings and cocktail mixers. - Spicy brine is presented as a heat-forward option made with chili flakes, jalapeños or other fiery additions. - Gherkin brine is described as more delicate, subtly sweet and less aggressive than dill brines. - Collins says pairings can include kosher dill brine with steak or stew and bread and butter brine with fish. - He also encourages using brine in dips, soups and creative beverages.

Between the lines: - The pitch leans into humor and novelty, but the structure mirrors wine education, complete with terroir, organoleptic tasting and pairings. - Collins is framing brine as an underappreciated flavor source rather than just a leftover liquid. - The message is as much about ritual and experience as it is about the product itself.

What's next: - Collins plans more brine tastings and workshops in Los Angeles. - He says he wants pickle brine tastings to become as common as wine tastings. - He is also encouraging enthusiasts to explore different brines and form their own preferences.

The bottom line: - Collins is betting that a pantry staple can become a tasting category, if people are willing to treat brine like a beverage instead of a discard.