"An ancient fermented tea drink that's fizzy, funky, a little sweet and and a little bit sour is continuing to spread its way through the Bay Area. We're talking about kombucha, which is brewed locally by a number of producers, including Boochman and Koast Kombucha in San Francisco, Wise Jun-Kombucha in Hayward and Soul Patch Kombucha in Santa Clara, to name just a few."
"Lindsey and Ramis Ahrary, owners at Soul Patch Kombucha, found their way into brewing kombucha more seriously during the COVID-19 pandemic. At the time, the Santa Clara couple, a middle school teacher and middle school administrator, respectively, had developed a few kombucha flavors, then secured the permits to try selling their kombucha at a local farmers market. No matter how much we would take to the market, we would consistently sell out, Ramis recalls."
Kombucha is gaining renewed popularity in the Bay Area, brewed by local producers such as Boochman, Koast Kombucha, Wise Jun-Kombucha and Soul Patch Kombucha. Nationwide interest peaked in 2018 per Google trends, but growing demand for better-for-you beverages is driving a resurgence. Soul Patch owners Lindsey and Ramis Ahrary began brewing more seriously during the COVID-19 pandemic, developed flavors, obtained permits, and sold out regularly at farmers markets. Soul Patch expanded by refining fermentation techniques, scaling production, and rotating seasonal flavors. The brand uses premium ingredients and playful combinations that attract Gen Z and young millennial mocktail drinkers, and appears on tap at several bars.
Read at www.mercurynews.com
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