NOT JUST ANY KOMBUCHA--The heart and quality behind Deane's Kombucha is something special for sure.
Bryan Deane Bertsch began his kombucha brewing adventures in 2006. As his love of brewing grew, so did his techniques.
Beginning with a 2.5 gallon ceramic crock, he honed his skills. Moving on to a 5 gallon glass vessel led to great visuals of the kombucha fermentation process. Finally an oak barrel was purchased and the alchemy evolved.
Flash forward a decade and Deane’s Kombucha is still brewed in the traditional way; in small batches with the original well-cared for culture. Deane’s Kombucha is the only Minnesota commercial kombucha brewed in oak barrels, fermented with whole, organic fruit, and in small batches. No short-cuts here. You’ll taste the difference, and more importantly you’ll feel the difference.
Their gunpowder green tea is certified organic and fair trade. All the fruits used in the process are 100% certified organic.
Deane’s Kombucha works with a network of local suppliers. Their specially charred oak barrels are hand coopered by The Barrel Mill in Avon, MN. Their bottles come from Anchor Glass in Shakopee, MN, and labels are printed in Wausau, WI.
Local is better. Why truck kombucha up from the West Coast when there are great local artisans? They are dedicated to sourcing their ingredients and packaging as local as possible. Environment matters. Ingredients matter. Local economy matters. Join us in supporting this local company and enjoying the delicious fruits of their labors!
WHAT IS KOMBUCHA?
Kombucha is brewed by combining water with tea, sugar and a symbiotic culture of bacteria and yeast. While it ferments for a week or so, the microorganisms form a gelatinous floating structure known as a SCOBY (for symbiotic colony of bacteria and yeast)
Oak barrels, gunpowder green tea, organic sugar, local honey, filtered water, fresh fruit and herbs. The result? A delicious, bubbly, nutritious drink that helps clean your liver and detox your body.