I love learning about local entrepreneurs who are living their passion through their businesses. I stumbled across one of my new local favorites this week–Deane’s Kombucha, when owner Bryan (Deane is his middle name) purchased a half of one of our hogs. He was gracious enough to offer us a tour and some samples.

Bryan said that in 2008 his wife brought home some kombucha from the local natural foods co-op, “I loved it. And then I found out how much it cost. Then I found out you could brew it at home.” So he started experimenting with home brewing, finding just he right mix to produce the taste and health benefits he had grown to love.

In 2010 he decided to launch his own company. A year and a half ago he went full-time with Deane’s Kombucha. “It is scary but necessary to move to the next stage.

Bryan and one of his employees during production day. They brew all their kombucha in oak barrels, crafted by The Barrel Mill in Avon Minnesota. After an initial brewing in barrels about 20 gallons are siphoned off leaving the remaining to begin the next brew. Those 20 gallons are put into buckets were the flavors are added using real fruit and herbs.

How do flavors like raspberry basil and wild blueberry lemon lavender sound? They run about 20-30 different flavors at a time with seasonal varieties added regularly.

We brought home hibiscus grapefruit and ginger honey turmeric. They were a big hit. We shared them around dinner that night with everyone asking for more. Bryan said his favorite flavor is Ginger Cherry.

The bottles read, “Enjoy this living elixir filled with probiotics and enzymes.”

They sell their kombucha by the bottle at several local co-ops as well as kegs available in local restaurants and coffee shops. Check out their locations. And if you want to start out making your own kombucha check out their class schedule.