 It’s taken me awhile to figure this out, but don’t be afraid to ask for help in your endeavors. This has especially been the case for me as I have transitioned from a beverage manufacturer to a beer manufacturer. The rules of the game have changed significantly – from licensing, to tax preparations and mostly Distribution.I have reached out with three Twin Cities brewers to help me navigate this new field; Tod Fyten of Mantorville Brewing Company, Mark Studrud of Summit Brewing and Omar Ansani of Surly. All three prominent beer guys have been more than happy to take my calls, answer any questions, and help me create a plan. Two others I have consulted with, who have given me a lot of insight, are Ed Kasper, aka The Happy Herbalist (whom I purchased my initial SCOBY and starter kit AND first oak barrel) and Hannah Krum, Kombucha Master Brewer and Educator in California. Both have shared insights, tips and been very helpful for me as I have refined my craft. In addition I have made connections with several local kombucha brewers to find out how they are adapting, what has worked for them and share my experience. Chris Joyner at Communitea (Seattle, WA), Kimberly at Buddha’s Brew (Austin, TX), Rana at House Kombucha (San Francisco, CA) , Jamie at Kombucha Mamma (OR), Lev at Lev's Original (San Francisco, CA), Bern and Frank at Bucha (CA), and Tarek at Unity Vibration (MI). It really helps to consult with others. The great thing about being a commercial kombucha brewer is that most of us want to help each other. Of course we are in business to make some money, but the community is much more than that. We all agree that kombucha is perfect for local markets, and are interested in helping each other succeed. Kombucha starts with a SCOBY – a SYMBIOTIC culture of bacteria and yeast. That’s what we local brewers are about; a symbiotic community. It’s a unique business to be in and we all share a passion for this fantastic beverage. It goes beyond competition. We are more about cooperation, which is a breath of fresh air - and really, necessary as we evolve. With any business it always helps to hear some stories of those that have been there. And usually these seasoned veterans are happy to lend a hand. But you have to ask! |
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Categories30 day challenge30 day challenge, kombucha kamp, kombucha kamp 30 day challenge, new year's resolution, kombucha angel investors GTs classic formula, GTs kombucha, Synergy classic, Synergy kombucha, traditional kombucha, kombucha, story, starting a business, secondary ferment kombucha, story, tao oak barrel kombucha |
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