If it ain’t broke, why try to fix it? Brewing one gallon at a time in a glass bowl was good enough for mom and makes a great Kombucha so we see no reason to change it. Here’s a look at our unique, handmade process.

Tea, Herbs, roots, and fruits

Contrary to popular opinion, you don’t actually need tea to make Kombucha. It may take some time for you to “train” your SCOBY to thrive in the flavored water, or decoction, you’re fermenting but the world of Kombucha varieties is limited only by your imagination, not by tea necessarily. In this segment we’ll go through some of the more interesting ingredients, how we source materials, and tips on how to develop flavors from the ground up.

Fermentation Fascination

People’s fascination with fermentation is a quizzical one, particularly that of Kombucha. On the one hand, the image of a Kombucha pellicle, or SCOBY (an acronym for “symbiotic colony of bacteria and yeast”), is horrific. I mean, what IS that?! There’s certainly a reaction of disgust and by the same token, a desire to learn more of what it is and why it’s in my drink. We’ll dive into some of our fermentation practices and ways to ensure a successful result.

Bottling & Kegging

The final stage to the brewing process is figuring out what to do with your brew, which seems simple enough but can pose quite a challenge. The decisions we make about packaging are vital to the values of our operation. One of our goals is to influence other Kombucha brewers and beverage makers to explore the most sustainable options available. In this segment, we’ll go through the important steps of formulation, conditioning, bottling and kegging.