This is what we sell:

Kombucha (on sale at our brewery, Farmers Markets, stores and restaurants)

We have recently moved to 1409 21st Avenue, Seattle, WA 98122 (MAP)

Note: Our brewery is currently under construction and we are unable to brew at this time. We are so sorry for any inconvenience and are very eager to serve you when we are up and running again. We anticipate being ready to brew in 6-8 weeks (that is end of June or July, 2015) and will invite you to visit our brewery and taste the minute we are able. Also, we will will not be able to sell to our list of vendors until that time. One alternative that we propose is to buy a kit and experiment with brewing kombucha at home. We can provide you with resources for brewing and assistance in achieving the highest quality home brew.

  • 500 ml, flip-top
  • liter, flip-top
  • growler, 2-liter amber screw cap
  • 1/6 bbl Sankey keg (5.17 gal.)

Kits (on sale at our brewery, Farmers Markets, and Central Co-op)

  • 1 gal. jar with cloth cover and rubber band
  • SCOBY in starter liquid
  • biodynamic organic green tea
  • sugar
  • recipe

We also the following items separately (on sale at our brewery, Farmers Markets, and Central Co-op)

  • SCOBY in starter liquid
  • biodynamic tea

Wholesale: In addition to all the above items,  we offer a 250 ml flip-top bottle.

  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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