Update on September 25, 2015

As many of you know, the site of our old kombucha brewery was torn down in April. We have moved to a wonderful new site at 1409 21st Avenue in Seattle, ½ block north of East Union Street. The construction took us an unexpectedly long time, but we now have all our licenses and are virtually done with the brewery build-out. We are also planning for a small cafe space; this exciting development is still taking shape.

The biggest news is that we have started to brew again! After such a long pause in production, however, it may well take several generations for the SCOBYs to get used to their new environment. We are so eager to share our kombucha again with everyone! We know, however, that after our long preparation, we must not now be in a rush. Reluctantly, we need to reiterate our message that we are not yet ready to sell from our brewery space.

  1. I don’t know anything about this subject.

  2. Aloha

    I’m fairly new to washington state. I’m trying to find out the pasteurization laws here in regards to kombucha, yogurt, kefir and apple cider vinegar.

    (I’m from AZ and all products labeled “raw” in retail stores were not raw because it was illegal)

    The only thing I could find online was with the department of agriculture in regards to raw milk, but i didn’t see anything about any other products.

    Any info or links you could direct me to would be great. Have a nice day!


  3. Yes, we do. And at Ballard Farmers Market

  4. Greetings!

    I purchased a kit from you a bit ago and I am on my second batch. I have a few questions that the pamphlet did not provide.

    1. For the second round of fermenting, once in the bottles, do they also need to be left out in a room temperature area? If so, for how long until you refrigerate?

    2. During my second batch, I continued to put the mother & the baby scoby in. The mother sank to the bottom and the baby scoby floated diagonally. Now, after 10 days of fermenting (it was a little cooler this last bit), the top is slightly brown/black and has a white looking appearance in part of the new baby scoby. I want to make sure that this is ok before I bottle it. I have a picture and am hoping you will be able to determine from the picture, but I cannot attached to this format. It is not fuzzy white, but it is gelly white. As I have no idea if it a bad mold or the desired one?

    3. Also, when bottle, is it best to strain the kombucha before bottling. I discovered much gel-like substances that were mucous texture and off putting, so I am aiming for straining (though I don’t mind the “mother” remnants.

    Thank you! And so hoping the kombucha is safe so I can make more!


  5. Hello!

    I am so excited to hear about you guys.

    I am looking for a mother for home brewing. I see that you sell scoby’s and starter kits. Where is the best place to buy these items? The closest place to me would be the U-district farmers market. Do you sell these items there?

    Thank you!



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