A Chef, a Passion and a Scoby

Growing up in Wyoming my mother would brew her own kombucha and drink a glass everyday. Or as she described it at the time "Russian mushroom tea". She claimed she hadn't been sick in years because of it. We hated the sour pungent taste and refused to partake, but I was always fascinated by this strange organism that seemed to turn iced tea into a powerful potion.  A jellyfish from another world, living in our pantry.

In 2009 I moved to Seattle, and after many years in the high end restaurant world as a cook and chef I fell in love with all kinds of fermented products, done the traditional way, with perfectly sourced ingredients. And none I loved as much as kombucha, that strange brew my mom used to drink. After spending way too much on store brands, being disappointed by inconsistent fizz and lack luster flavors, I decided to start The Beneficial Brewing Company. I set out to make a brew that was tea forward, always raw, with complex flavor profiles, balanced bitterness, sugar, tannins, a full fizzy body, and to be chocked full of the most expertly sourced, anti-oxidant rich ingredients I could find. What you taste when you have a Beneficial Brewing Kombucha is the result of a lifelong dedication to craftsmanship, fermentation, and always, always, doing things the hard way.