Pairing pickles and beers makes sense, says Roberts.

“They’re both fermented foods,” says Yi Wah Roberts. “They seem to have an affinity for each other. Alcohol likes big flavors and sometimes it likes the sort of acid that the pickles bring to the party.”

Caitlin Roberts says pickles are an alternative to typical bar food.

“It’s healthy. It’s crunchy. It’s not greasy,” say the Roberts.

“I’m a girl, I think about what I’m eating. So I like knowing I’m eating something that’s good for me when I’m enjoying some beer,” she said.

Her brother said choosing the correct beer depends on the style of the pickle.

For milder Cori half-sours, the Roberts say a crisp lager works well.

Next time, grab a pickle with your beer

Caitlin [Roberts of Number 1 Sons] isn’t the only person to come to the College [of William and Mary] with a love for pickles. Thomas Jefferson was also an avid pickle fan, although the fermentation process dates back much farther than Jefferson’s time.

“You find references of fermentation in almost the earliest records of human history,” Caitlin said. “Fermentation is a way to naturally preserve foods, and what we’re doing is embracing good bacteria … Fermentation has been in the news a lot recently because there are health benefits that people believe are associated with it, believing that it’s probiotic — that it’s really good for your digestive system.”

Jarring success: Siblings open barrel-fermented food business

Number 1 Sons, in the DC area