Kombucha Town announces brewery expansion

Local kombucha brewery increases production capacity, distribution area to meet demand

Local kombucha brewery Kombucha Town announces the expansion of its brewery space to increase production capacity and distribution area in response to growing demand for its local kombucha.

The expansion features a 3,500-square-foot facility in the basement of the Herald Building. This includes a 500-gallon commercial brew kettle, several conditioning tanks and additional fermentation vessels. The new equipment is modeled after a traditional commercial microbrewery system that has been adapted for a fermented tea-based product.

The Kombucha Town brewery expansion features a 500-gallon commercial brew kettle, several conditioning tanks and additional fermentation vessels. Photos by Blaize Huntley.

The expansion will allow Kombucha Town to produce up to 10 times more kombucha at full capacity.

In addition to the brewery expansion, Kombucha Town continues to be the only craft beverage company canning its own product in Whatcom County, which it has been doing since June 2014.

Much of this expansion can be attributed to new distribution partnerships including R&K Wholesale Natural Foods (Seattle), Pearl Distributing (Oregon) and Walton Beverage (Whatcom County). Kombucha Town will continue to focus on supplying local businesses while growing into the Seattle area, with the potential to grow into a five state region. 

Also in 2015, Kombucha Town plans to transition to all organic ingredients to pursue organic, non-GMO and vegan certifications. 

Kombucha Town features two alcoholic kombuchas in bottles: Signature and Gold, and four non-alcoholic kombuchas in cans: Gold Light, Green Jasmine, Guayusa Loco and Blueberry White.

For more information, please email The tasting room at 1155 N. State St., Suite #603, is open 3 p.m. to 6 p.m. Monday through Friday in downtown Bellingham.

Kombucha Town + Electric Beet Juice Co. = Love

Kombucha Town's Gold Light kombucha is a featured product on the menu in Bellingham's newest microjuicery, Electric Beet Juice Co., inside Terra Organica. The microjuicery is also featuring a special "Aphrodisiac" drink for the month of February, which includes local Fredonia grapes that were frozen last fall, cold-pressed ginger, apple and Kombucha Town Gold Light kombucha. 

"Kombucha + Juice = Love" is featured under "juices" on the menu (click here and here), where customers can mix any 14 oz. juice with Kombucha Town Gold Light for the same price. If you've never mixed kombucha with your juice or smoothie, let us tell you that it is DE-LIC-IOUS. (You can find more smoothie recipes on our Kombucha Town Pinterest page.)

Electric Beet Juice Co. offers a full menu of juices and smoothies in addition to breakfast, salads, sandwiches, desserts and more. It is part of Terra Organica organic & natural foods market, located at 1530 Cornwall Ave., Bellingham. Electric Beet's hours are 8am-6pm on Monday-Friday and 9am-4pm on Saturday. Terra Organica's hours are 7am-9pm on Monday-Friday and 8am-9pm on Saturday & Sunday.

Terra recently underwent major renovations to expand into the entire Public Market building and it looks great! You can also find Kombucha Town cans of Gold Light, Green Jasmine, Blueberry White and Guayusa (mint) Loco on the shelves inside the store. Check out some photos below, taken by Rory Edland Savatgy (

Our favorite kombucha holiday drink ideas

Here is a roundup of our favorite kombucha holiday drink ideas (both alcoholic and non-alcoholic). Kombucha is a healthy alternative to traditional mixers such as soda or juice, or you can drink it alone as a classy non-alcoholic drink at any holiday party.  

Kombucha Whiskey Pomegranate via
(We recommend Kombucha Town Gold (ginger) kombucha with a splash of Blueberry White)

  • 4 oz. kombucha
  • 2 oz. whiskey 
  • Seeds of ¼ pomegranate
  • Ice cubes

Kombucha Wine Spritzer via
(We recommend Kombucha Town Blueberry White or Green Jasmine kombucha)

  • 6 oz. Pinot Grigio
  • 3 oz. kombucha
  • Ice cubes
  • 1 lemon wedge

Kombucha-rita, the Kombucha Margarita via
(We recommend Kombucha Town Signature or Gold (ginger) kombucha

  • 1 oz. tequila
  • 1 oz. triple sec
  • 3 oz. kombucha
  • Juice of 1 lime
  • 1 lime wedge
  • Coarsely ground sea salt

Kombucha on Ice via
(We recommend any of our non-alcoholic flavors poured over ice with muddled lemons and limes)

  • Kombucha Town Gold Light (ginger) kombucha
  • Kombucha Town Blueberry White kombucha
  • Kombucha Town Green Jasmine kombucha
  • Kombucha Town Guayusa (mint) kombucha

Check out more kombucha recipes on our Pinterest page. Happy New Year!

Kombucha Town launches new flavors

Gold Light, Green Jasmine, Loco and Blueberry White Available at Haggen, Co-op and more


BELLINGHAM, Washington – Local microbrewery Kombucha Town announces the release of four new kombucha blends: Gold Light, Green Jasmine, Loco and Blueberry White.

All four new kombucha blends are sold in 16 oz. cans as a non-alcoholic beverage. Cans are available at Terra Organica, all Haggen stores in Whatcom and Skagit counties and at both locations of the Community Food Co-op in Bellingham.

Select blends will also be available on tap on a rotating basis at the Kombucha Town brewery and at several locations including Mt. Baker Ski Area, The Green Frog, Brandywine Kitchen, Elizabeth Station and Greene’s Corner in Whatcom County, and The Woolley Market in Skagit County. 

The Gold Light blend is brewed with Ceylon black tea mixed with house-made West African ginger ale, the Green Jasmine blend is brewed with jasmine green tea, the Loco blend is brewed with Amazonian guayusa (mint) tea and the Blueberry White blend is brewed with white tea mixed with all-natural blueberry juice. The teas are all organic and fair-trade.

The new blends will be offered alongside Kombucha Town’s original products: the “Signature” Ceylon black tea kombucha and the “Gold” black tea and ginger kombucha. You must be over 21 years of age to purchase the Signature and Gold products.

For more information, contact Chris McCoy at 360-224-2974 or The brewery, 1155 N. State St. Suite #603, is open 3 p.m. to 6 p.m. Monday through Friday in The Herald Building in downtown Bellingham.

A Taste of Culture

Ever imagined a land where the Kombucha flows like water?  You are not the first.  Its refreshing tang has long since kept Kombucha connoisseurs dreaming of such a world –but for how long exactly?  The wisdom of Kombucha has been offering wellbeing and vitality in small villages across Asia and Europe for thousands of years.  The origin of Kombucha is frequently debated; however most agree that it began around 221 BC in the Chinese Tsin dynasty [1].   

Legends depict Samurai warriors crossing the battlefield with flasks filled with Kombucha as a cure for all ailments.  Even more incentive for you to take Kombucha with you on your next ascent, ride, or your daily commute –Kombucha will “tea” up the day for you.  It soon spread throughout Europe and from there ultimately flourishing to the health-conscious hippy localities of the 70’s [2]

Since it’s origin, Kombucha has been prepared in homes –adding to the mystery of this flavorsome brew.  During WWII, with sugar and tea rationed, the production of Kombucha began to slow, as the resources necessary were not easily accessible.  Nevertheless Kombucha endured, as its deeply rooted “culture” never totally disappeared.    

After WWII the Russians were concerned with an increase in cancer rates, believing the culprit to be the pollutants of industrialization.  Two of the many regions examined were seen to be practically cancer free.  Further research discovered that individuals in both these districts had been drinking Kombucha since the Czar introduced it hundreds of year’s prior.  This investigation was terminated, as Stalin doubted the mysterious brew 2

So what’s with this culture craze?  It wasn’t until around 2000 when the concept of commercial Kombucha gained real momentum in the U.S.  This is primarily due to the esteemed health benefits linked with Kombucha consumption–propelled by its claimed curative properties and rather mystical appeal.  Health claims range from aiding with digestion, improving skin and hair, reducing inflammation, to curing cancer [3].  Not much scientific research has been done to justify these claims, however many people will attest to its medicinal properties.  Its growing popularity aligns with probiotic and detox trends, along with consumer desires for traditional remedies [4]

What’s in the name?  The name itself – Kombucha, is one that is difficult to pronounce, let alone remember. For starters “cha’” in Chinese translates to tea, which is the basis of Kombucha.  There are a variety of ideas behind the source of “kombu”, however it is supposed that Dr. Kombu, a Korean doctor, brought this fermented tea to Japanese Emperor Inyoko to cure his many illnesses.  The literal translation is Dr. Kombu’s tea [5].  Even the name itself holds history –so grab yourself a glass of this culture, and appreciate the benefits the ancestors speak of. 

Remember that land where the Kombucha flows like water –it exists.  At Kombucha Town this is the reality.  Come take a look, and get a sense of what our ancestors were so crazy about.  Kombucha sustained cultures all around the world for thousands of years; let it impart its goodness on you.  Perhaps you too will catch the culture craze. 

[1] Kombucha History - (n.d.). Retrieved July 23, 2014, from

[2] Kombucha’s Protection Against Radiation: Anecdotes, Legends & Science. (n.d.). Kombucha Kamp. Retrieved from

[3] Kombucha’s Raw Power. (n.d.). Fresh Cup Magazine. Retrieved from

[4] Helm, J., & contributor, R. D. msnbc com. (n.d.). Trendy fizzy drink is mushrooming. Retrieved July 23, 2014, from

[5] Kombucha: Myths vs. Truths | Phoenix Helix. (n.d.). Retrieved July 6, 2014, from