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 firstname.lastname@example.org. 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.