Kombucha is a perishable beverage produced by fermenting tea with a mixture of yeast and bacteria.
The time is ripe for kombucha
Similar to how craft beer started as a home hobby and eventually went mainstream as hobbyists decided to market their goods, kombucha is following in a similar path. Kombucha is a perishable beverage produced by fermenting tea with a mixture of yeast and bacteria. The live and active cultures turn the beverage slightly effervescent and function as probiotics. For many consumers, kombucha is an important part of a holistic lifestyle.
However, kombucha is anything but new, as references to it may be found in the Old Testament. Today it may be found in almost all major retail chains, with many stocking multiple brands.
“We have noticed a grass-roots movement bringing this ancient wellness drink back,” said Joel Andrus, co-owner of Sacred Springs, Grand Rapids, Mich. “At Sacred Springs we don’t want to lose focus on how the kombucha movement began, so we maintain a presence at farmers’ markets so we can connect with our local community through education. We are actively turning this homegrown movement into a mainstream lifestyle.”
Mr. Andrus, along with the company’s other owner, Geoff Lamden, brewed their first home batch together in 2013 and never stopped. In 2016, they decided to leave their full-time jobs and start commercial production.
“We buy only organic fruits and vegetables and juice them all in house,” Mr. Andrus said.
There are five varieties of Sacred Springs Kombucha, all using a base of Sencha green tea. The beverage is available through major retailers in Michigan, with expansion plans for the Midwest inside of the year.
Mr. Andrus believes the time is right for kombucha to go mainstream.
“It’s a health and wellness beverage with a rich cultural heritage,” he said. “With today’s consumers wanting to know more about their food and its origins, kombucha has a story to tell.”
