We began brewing kombucha in our home kitchen, developing recipes with fresh fruit and herbs from our garden, or foraged edibles from the foothills. Then we shared our concoctions with friends and neighbors who encouraged us to continue. Those early experiments lead to a Kombucha CSA share delivered by bicycle, and a booth at the Boise Farmers Market where we can still be found on most Saturday mornings.
Our batch sizes have increased slightly, but we employ the same artisan brewing techniques to handcraft authentic kombucha chock full of live cultures. And, we thoughtfully produce unique flavors with organic ingredients from local and regional farms. Created to be equally delicious and healthful, we strive for the perfect balance between sweet and tart.
Kombucha is a living, functional beverage loaded with probiotics, antioxidants, organic acids and B vitamins. These properties have the potential to boost energy, improve digestion, enhance immunity and detoxify.
We carefully monitor and sample each batch of kombucha as it ferments to ensure the highest quality. Our brews have subtle, nuanced flavor while still retaining the taste and health benefits of traditional kombucha.
We’re committed to a more sustainable way of doing business with eco-friendly ingredient sourcing, as well as our brewing, canning and recycling practices. We consider the impact of every step of production and reduce waste where possible in an effort to be good stewards of the environment and our local community.
All kombucha byproducts are composted including organic material like tea leaves, fruit/veggie scraps, etc. When SCOBY’s are no longer viable they go to local farmers and become essential feed for chickens and pigs. We are diligent about recycling materials including plastic, aluminum, glass, cardboard, paper, etc. to divert waste from the landfill. Our new case packaging requires less cardboard and we’re reusing these boxes along with our 4- and 6-pack plastic holders.
Organic processes protect natural resources and conserve biodiversity. We brew delicious kombucha with real, organic ingredients and never compromise. Our fermentation process begins with purified water, certified organic and Fair Trade teas, and organic cane sugar. We use fresh local herbs, fruit and roots when feasible to support Treasure Valley farmers and improve the flavor and nutrition of our brews. We carefully scavenge the foothills for botanicals and continue to utilize our own herb garden as well. When we can’t source ingredients within our own foodshed, we locate organic farms and professional foragers in the Pacific Northwest.
We switched our packaging from bottles to aluminum cans in 2020 to preserve the earth and our kombucha. Aluminum cans require less energy to produce, are lighter to transport and infinitely recyclable. Cans offer the ultimate protection from UV light exposure and oxidation which means fresher, fizzier and more flavorful brews.
Plus, aluminum cans are more portable for Idaho adventure seekers. Load them into your cooler for a day on the river or a camping trip. Throw them in your day pack for a bike ride, hike, picnic or concert. You get the picture!
We became founding members of the non-profit, FARE Idaho, in support of food and beverage workers. The FARE mission is to connect, align and promote the shared interests of Idaho’s independent restaurants, farms, food and beverage businesses in an effort to advance these businesses, increase financial success and improve the conditions of those who work in our industries. Learn more at https://www.fareidaho.org
Kombucha Brewers International (KBI) is a non-profit trade association that represents the Kombucha tea bottled beverage category globally. KBI strives to promote, protect and enhance the overall well-being of the industry by creating an open line of communication between brewers and advancing our industry through advocacy, education, research, and modern legislation like the Kombucha Act.
The beautiful scenics used throughout this site are by Mark Wyatt Lisk. Mark is a talented artist with a number of published books and calendars. Mark is also our friend and we’ve been fortunate to witness some amazing shots on backpacking trips.
Please visit his website to view additional work.