HOSAco was founded November 2016, in Bellingham WA, by Andy Beer, Jacob Covey, and Brent Cole. We became a two man operation after Brent decided to pursue other projects in early 2019, but his influence and love for the sauce still remain in the world of HOSA.
Until mid-2020, Andy made and sold each bottle of HOSA with great care, by hand, in Bellingham. Since his departure from HOSAco, Andy has moved on to other dreams and new ways to try and save the world.
Michelle Schutte joined the company as co-owner and sauce-maker as Andy exited - with his blessing and help. As of 2021, she sources, ferments, processes, and sells every ounce of HOSA out of our new processing kitchen in downtown Bellingham. She is VERY EXCITED about all of it.
Our remaining founder, Jacob works from his Seattle home as our Creative Director, designing our brand, managing our social media channels, and generally holding the heart of HOSA in his hands.
We are both creators by trade and nature, and so aim to use our individual skills to form something bigger than the sum of its parts.
Like the history of our partnerships, fermentation is also collaborative and mutable by nature. The breakdown of chiles creates a robust environment for healthy bacteria to thrive, making for a deep, satisfying, and different hot sauce. By using only core ingredients—various types of chiles, vinegar, salt, and sometimes sugar—HOSA showcases complex, fermented flavors in simple recipes. It works as an ingredient as well as a condiment with whatever you eat.
We strive to surprise people with our craft hot sauces and we enjoy partnering with interesting people to do it. We'll be teaming up with publishers, record labels, artists, and other creative folks to bring creative collaboration to kitchens and tables everywhere.
Jacob and Michelle
For general questions or sales inquires please contact email@example.com