My Blog

Update from Deane

05/06/2012 17:38:00

It's been WAY too long since my last post! Well we are busy brewing our new batches at the kitchen. My son Aaron (age10) has been serving second in command for the last several weeks and is turning into an expert bottler. Plus he's making some good money to support his X-Box cravings.

In the meantime we are working to connect with investors to bring our product to the next level. Please reach out if you have any ideas!

We are still making small batches and building the MN market base. Recently we began offering 1/2 Gallon Growlers for sale direct from the brewery. In addition we are adding stores one by one.

Kombucha is the next great beverage and we are excited to be a part of the growing field of traditional beverages that not only taste great but are so good for the body! Deane's is proud to be one of the only oak barrel commercial kombucha available and we feel that is a big reason for our unique taste and health benefits.

I hope you have the chance to enjoy a Deane's Kombucha as the summer sets in.

DRINK KOMBUCHA 30 Day Challenge!

12/22/2011 09:38:00

We are excited to be participating in Kombucha Kamp's 30 Day Kombucha Challenge to kick off 2012! Check it out HERE.

You in??

We are seeking Investors/Business Partners

10/14/2011 08:22:00

Deane’s Kombucha is looking for an investor and/or business partner to continue our growth. After being re-licensed as an alcoholic beverage in early 2011, we have grown our business into two states; Minnesota and Wisconsin.

We are looking to continue to expand into new markets, move into a larger production facility and hire a few team members to facilitate the growth.Kombucha is a growth industry (see trade article link from Beverage Spectrum below) that has great potential. It was a $200 million dollar industry in 2010 and trade projections anticipate Kombucha will be a $500 million dollar industry by 2015.

http://www.bevnet.com/news/headlines/2011/the-kombucha-crisis-one-year-l...

Deane’s Kombucha is made with 95% organic ingredients, brewed in oak barrels and is considered one of the best tasting kombuchas on the market. It is a lighter, crisper version that has mass appeal. It is bottled in beautifully shaped 16 ounce glass bottles.Kombucha is a low alcohol (about 2.5% ABV) fermented tea, brewed in an open vessel.

It starts with a culture of bacteria and yeast, which Deane’s brews with organic green tea and organic cane sugar. Deane’s then goes through a secondary fermentation, in the bottle, with other organic ingredients added to bring through a natural effervescence and a unique flavor. It is delicious on its own and is also a great mixer. (At Mill Valley Kitchen, where Deane’s is on tap, they make a homemade blueberry margarita.)

Many forms of fermentation are ultra-popular today – for health reasons and the growing DIY food/beverage movement.

Why Deane’s Kombucha?

1) It’s a unique, interesting fermented beverage with an expressive, complex taste and low alcohol content.

2) It is a raw, living beverage with health benefits that gives a great energy boost without the crash.

3) It is very versatile – you can drink it in the morning, at lunch, or in the evening. It’s a great “warm-up” beverage, as well as a great “wind down” beverage. It is also a unique mixer that fits well with the growing trend of mixology.

4) Deane's is the best tasting kombucha on the market!

Contact Bryan Deane Bertsch at 612-388-7667 or bryan@deaneskombucha.com for details.

Bring GTs/Synergy Classic Formula Back to Minnesota!

07/16/2011 17:46:00

It's been almost a year since the great "Kombucha Recall of 2010." Many changes have happened since then. For one, a lot of the big commerical kombucha brewers decided to "reformulate" their recipe to stay on grocery store shelves. I don't blame them; heck we tried doing that ourselves. But in the end, we decided to get licensed to legally sell our product just as it is: traditional kombucha that is uncompromised.

I have tried some of the reformulated kombuchas that started showing up on our Minnesota shelves, and while I think they are close, I am not completely satisfied. There are remenants of traditional kombucha, but that "kombucha feel" just isn't there.

I want GTs/Synergy Classic formula back in Minnesota! I want to try some other traditional kombuchas as well. GTs/Synergy is offering their classic formula in a few states; California, Florida and Michigan so far. The response has been huge. Let's face it, kombucha fans miss the great beverage they fell in love with. The Enlightened version has its merits, but...

So how do we get Minnesota at the top of the list of states for GT Dave/Synergy to get licensed? We need to create the market. Write him an email (drinks4life@gtskombucha.com ) and send him a facebook message (http://www.facebook.com/?ref=home#!/GTsSynergyKombucha) demanding the classic formula!

Oh granted I have an ulterior motive - we have been re-introduced in the Twin Cities and Wisconsin for a couple months, and sales are sluggish. I believe it's all about marketing - educating people on where to go for traditional kombucha. Unfortunately in MN, that is not where it used to be: Co-Ops, Whole Foods and other grocery stores.

Currentlly we are in a handful of really cool, craft beer and wine stores. Problem is, a lot of these shoppers just don't know what kombucha is. So we need to educate these people about the great benefits of kombucha while letting our old fans know just where they can find us. The former is up to us, the latter could be benefitted by...GETTING GTs/SYNERGY classic formula up here! Because let's face it, their following is HUGE.

And the best way to do that is build up our market and let ol' GT know that if he builds it, we will come.

But in the meantime, if you're looking for some traditional, uncompromised kombucha - come out to one of these great stores and grab yourself one. You won't regret it!

Restaurants:

Common Roots Cafe - 2558 Lyndale Ave. So., Minneapolis, MN, 55405

Mill Valley Kitchen(on tap!) – 3906 Excelsior Blvd., Minneapolis, MN 55416

Spoonriver – 750 S. 2 Street, Suite 100, Minneapolis, MN, 55401

Stores in Minnesota:

MGM Lake Calhoun– 3056 Excelsior Boulevard, Minneapolis MN 55416
Blue Max– 14640 10 Ave. So., Burnsville, MN 55337

The Four Firkins – 8009 Minnetonka Blvd., St. Louis Park, MN 55426

Heritage Liquor – 1347 Frost Ave., Maplewood, MN 55109

Lund's Grocery Northeast(in pharmacy) - 55 University Ave. SE, Minneapolis, MN

MGM Lake Calhoun– 3056 Excelsior Boulevard, Minneapolis MN 55416
Princeton’s Liquor – 12790 Bass Lake Road, Maple Grove, MN 55369

Rum River Wine – 14107 St. Francis Blvd., Ramsey, MN 55303

South Lyndale Liquors – 5300 Lyndale Ave. So., Minneapolis, MN 55419

The Wine Thief & Ale Jail – 1787 St. Clair Ave., St. Paul, MN 55105

Thomas Liquors- 1941 Grand Ave., St. Paul, MN 55105

Zipp’s Liquor – 2618 Franklin Ave., Minneapolis, MN 55406

Oak Barrel Brewing

06/15/2011 21:36:00

My wife and I began drinking kombucha about 8 years ago. I am a Taoist meditation instructor and energy healer, so what we do for our bodies is very important. At the time we were dabbling with a raw food diet, and one day my wife brought home this very interesting, tasty beverage called Kombucha. Neither of us had heard of it at the time. I took an immediate interest in kombucha. I was especially fascinated that it was a living, raw beverage.

In 2005, I was at a Spring Healer’s Retreat at Crow Wing Lodge in northern Minnesota. I was enjoying a kombucha when a colleague stopped over. As I began to share with him all the benefits of kombucha, he was quick to share with me that kombucha can be brewed at home, and that a friend of ours in the Twin Cities is an active brewer.

I was curious. I had never tried brewing anything at the time, but was called to give this a try. Kombucha was quickly becoming an important staple in my diet. To this day it gives me a great energy boost (without a crash), helps my digestion and makes me feel relaxed. Plus it’s a great treat – something I always look forward to.

I have had success brewing kombucha in a few different brewing vessels. I had read about the ‘continuous brew’ method of production, and wanted to go that route. My first vessel was a2.5 gallon ceramic crock with a spigot. In all my years of brewing kombucha, this was a monumental step for me and the evolution of Deane’s Kombucha. Not because it was a ceramic crock, but rather because it had a spigot.

Using a vessel with a spigot simplifies the whole process. For someone with a wife and three kids, and who brewed at home for 5 years every week, this was important. Bottling was still time consuming, but so much easier with the spigot.

Ironically, I did not find out until years later that I really wasn’t doing a ‘continuous brew’ per se. More of a hybrid version of continuous brew and batch brewing. In a true continuous brew, you make your first batch, allow it to ferment, then draw Kombucha out of the spigot for consumption, and add tea and sugar as you go. The spigot is essential to this process so that you won’t disturb the rest of the Kombucha that is still fermenting. Spigots make bottling your Kombucha a breeze.

However, what I was really doing was batch brewing. I fermented my Kombucha in the brewer,then bottled it using the spigot which really simplifies the whole process,and finally poured my tea and sugar on top and began the cycle again. It was similar to continuous brew in that I rarely handled the SCOBY or starter, and just left what was in there for the new batch (which for me is a lot more than the 10% starter liquid a lot of recipes call for).. No filtering, no mess, no fuss.

My second brewing vessel was a 5.5 gallon glass “vodka infusion” jar with a spigot. My kombucha settled in nicely with the glass, even with the extra light. I didn’t go out of my way to keep direct sunlight from the kombucha, but it also wasn’t sitting near a window. My kombucha did fine in the glass, but I do think a dark space is preferred.

I continued with the same batch brewing method, was still making kombucha just for friends and family, but started to have inklings to going commercial. And right about that time I heard about oak barrel brewing.

I ordered a custom made 5 gallon oak barrel. Rather than place the barrel on its side, as is typical for wine or beer in an oak barrel, this one was made to stand up and down. A hole is cut at the top, and a plastic spigot inserted towards the bottom. Again, keeping the process simple.

I was a bit concerned about how the toasted oak would affect kombucha flavor, and decided to bottle my first batch as “Original,” rather than add any fruit flavorings. Before I even bottled the kombucha I drank some straight out of the barrel. The taste was divine! I could not have been more pleased.

The kombucha took to oak very well. Definitely its favorite home so far. And why not? It’s dark, the oak is breathable, and it’s ALL NATURAL. It makes sense, really. In addition, the bacteria and yeast can penetrate the inside layer of the oak, helping to seal it with itself. This, I believe, maximizes the benefits of kombucha, packing it with extra enzymes and probiotics.

I was brewing more and more, sharing with friends and family, and decided to upgrade to a 30 gallon oak barrel. This, of course, takes up more space. . I was still using the 2.5 gallon ceramic, the 5.5 gallon glass and the 5 gallon oak at the time. So I was able to taste the three versions side by side for several months. All three worked well, but I kept noticing the softness of the oak batches. Plus the charred inside added a wonderful complex flavor, with hints of vanilla and earth. Oak also led to a much more consistent brew. I attribute that to the fact that as it saturates the wood over time, the bacteria and yeast can really feel at home. When I went commercial in 2010 there was no doubt I would continue using oak. I decided to keep with 30 gallon barrels rather than ramp up to 60 gallon barrels. Moving around 30 gallon barrels is heavy enough – plus cleaning is easier.

Monica Mann, the other brew master at Deane’s Kombucha, also brews at home using a ceramic crock. She shares the same lineage of SCOBY as mine, follows a similar recipe, and yet is unable to match the taste that we create at Deane’s. She is convinced it is the oak. I agree.

I continue to do a blend of continuous brew and batch brewing, limiting my handling of the SCOBY and starter. But, of course, general maintenance is always in order. After several batches, I simply filter out the starter through cheese cloth via the spigot, which gets rid of the excess dead yeast. I then remove the SCOBY and separate if necessary, and flush out the barrel. So far I have not had to soak the barrels or do any deep cleaning to remove any excess yeast or whatnot, but that may change. When I get an off-taste, it usually just means too much yeast at the bottom of the barrel, which is fixed by filtering. Then, it’s back to brewing.

For anyone committed to brewing kombucha, I highly recommend using charred oak barrels. It is a bit of an investment up front, but the taste can’t be beat, the bacteria and yeast love the oak, and maintenance is simple.

Licensing - Oh Boy!

06/08/2011 21:54:00

(Dedicated to Catherine of West Virginia)

There are many nuisances to becoming a commercial food/beverage/beer manufacturer. It can be very intimidating at first, and it takes quite an effort to get all your ducks in a row. Below are some of the agencies you'll need to get in touch with.

First and foremost, you need to find a certified commercial kitchen space. This took me years to find...if you don't build one out yourself (which will cost a ton) it's hard to find one that is available for your use. But if you can find one that is already licensed and zoned, you'll find it easier to get started.

Before even getting into food/beverage production, you'll need to organize your business with the Secretary of State. This is actually pretty easy, no need to hire a consultant here. Some exploring on their website and a couple of phone calls should be all you need. There are many ways you can form, from Sole Proprietor, to LLC, to Inc. Each has its advantages and disadvantages. Once you are registered with your state, it's up to you to report taxes.

Registering with the Secretary of State is easy compared with what's to come. To give you an idea, Deane's Kombucha is regulated by the MN Dept of Ag, the FDA, the TTB (federal alcohol and tobacco), MN Alcohol and Gaming Commission, MN Dept of Revenue, WI Alcohol Bureau and WI Dept of Revenue. Not sure if I missed anything...And as an added bonus, each agency has its own rules and restrictions, and they don't always resonate with the other. It is really up to you and you alone to learn exactly what you need to do to be compliant with each. It will take many phone calls, and even within the agencies you'll get different answers. It can be frustrating to say the least.

Example...I was registering with the WI Alcohol Bureau. Part of the requirement was to get my label approved by the TTB. I went to the TTB. They told me that since I am licensed as a beer but NOT using malt, they do not have jurisdiction over my label, the FDA does. Unfortunately the FDA does not "approve" labels, they only let you know if you're not in compliance. So I am in a catch 22. This is just one example of some of the conflicts that arise when you are under the jurisdiction of so many agencies.

The first step, once you have a commercial kitchen set up and zoned, is to contact your State Dept of Agriculture. They will consult with you over the phone, giving guidance on NSF certified equipment and proper processes. Eventually they will come out and observe your process.

In MN, my MN Dept of Ag Rep is also an FDA rep, so luckily I kill two birds with one stone.

Being classified as an alcoholic beverage created a hurdle that made the state agencies seem like a walk in the park. Be ready for loads of paperwork, lots of waiting (typically 90 days or more) and many questions while your application is being processed. You can find the TTB requirements at www.ttb.org.

Then once licensed by the TTB, you get to go through a similar process with your state agency (though luckily not half as long.) Bear in mind, you will probably be paying rent on a space while all this is up in the air. Sound fun?

Also understand that it is illegal to be producing any commercial product while all this is happening. You basically need to start at ground zero AFTER getting all of your licenses.

That is a start. This process takes time, effort, money and tons of patience. But if you have a solid product and a solid business plan do NOT let these hurdles get in your way.

There are many points along this process that take a leap of faith. Be ready for those checkpoints, and be ready to take several leaps.

My biggest advice throughout all of this is to have a clear business plan. Find several people to advise you. Take your time and work it out with local agencies. In Minnesota we have SCORE which supports small businesses. But even with (or without) their blessing, you'll need to believe in yourself. Because you will NEED the confidence that your plan is sound to give you the fire it takes to blast through all this red tape.

Savasana

05/15/2011 21:30:00

I've been trying to figure out a way to incorportate my yoga practice with this 'building a business blog,' and thus far have not. So here goes...

Building a business takes a lot of FIRE energy. Go, go, go. And there is a place for that. But in order to succeed, long term, you need balance.

Yoga can be very intense. Especially hot yoga. In the Bikram Series, which is the most intense (and fulfilling) yoga I have practiced, the biggest gift I have received is learning how to balance "go time" with "rest." Each posture, whether it be 20 seconds, 30 seconds or (eghad) 60 seconds is followed by a 20 second "savasana," in which you completely and totally rest.

Now, when you are doing yoga in a 105 degree climate for 90 minutes, one could argue whether a 20 second savasana between poses is really "rest," it still teaches you how to go from complete and utter focus - every aspect of your being, to complete surrender and relaxation.

When building a business, being 'boss,' you tend to micro-manage every possible detail, over and over again, and there can be a forgetfullnes of when to call it a day. It's not like punching a clock and leaving the office and just being done.

Yoga has taught me to build in my own savasana. Yoga is also about strength, balance and flexibility. Gifts that you can incorporate into every aspect of your being. Now it is teaching me when to let go, be relaxed, so that in 6 hours I can get back into turbo-focus mode.

When Deane's was out of commission, working on licensing, not able to keep moving forward, I was in a bad place. Back in late January, I decided to create movement where I could. I committed to a regular yoga practice. Monday through Friday, 6 AM, at CorePower Yoga. It turned out to be a double bonus.

While I built in a system of rejuvenation and well-being, I also connected with Joesph Lusso, the early morning CorePower Fusion instructor, and also social marketing extraordinare. Joesph taught me how to maximize internet marketing to set me up for success. A real inspiration.

But even more inspirational was his yoga instruction. Focus on breath. When you fall out of a posture, jump right back in, it builds strength. Earn your flexibility.

That's my biggest motivation from Joe. "You EARN your flexibility."

I love that. I show up at CorePower at 6 am, not because I am always motivated at that hour, but because I know how good I feel for the rest of the day. And also because it helps keep me in check outside that yoga session. I know when I need to get to bed the night before. It gives me something to work my day around. But I also can let go when I want to, knowing I am commited to a solid yoga practice.

It doesn't matter how successful my business can become if I don't grow with it. What good for me or my family is it if my business is floursihing but I don't have any time or energy for myself or my family? That's savasana. And it's necessary, even when I am in the heat.

The other night I was figuring about this and that over and over again. I called my brother Scott, and after talking through some things realized I was more on top of everything than I thought. My problem was I was spending way too much time in my head, going over eveything again and again. Scott shared how much a work-out at the gym, or a short nap can alleviate that.

I agree. A yoga practice can do the same. Get out of my head, into my body, build my strength, focus and flexibility.

No matter what I am doing, that is all I need.

Three Barrels Give Birth to...Eight Barrels

05/07/2011 20:17:00

Last night Monica and I expanded to 5 new barrels. We were out of bottles, out of kegs, and have future orders lining up. So we took advantage of the situation and took our 3 current barrels to use as starters for 5 more.

This is an exciting moment...when we were running full capacity last summer we were running 8 barrels. When we got word from the TTB that our kombucha tea had alcohol in September, all of a sudden we were done...we needed further licensing, and more importantly in Minnesota, we needed help from the grocers to be able to stay on their shelves.

The grocers in Minnesota, to this point, have decided not to get the licensing they need to carry full strength kombucha. And understandbly so...they can still sell watered down and/or pasteurized kombucha, so why bother?

So in the next few weeks we'll find out if there is a market for traditional kombucha in Minnesota. Several wine and beer stores are now stocking Deane's, and our neighboors in Wisconsin, the Co-Ops that do currently sell beer in their stores, are lining up with orders.

What a difference 6 months makes! In October, Deane's Kombucha was done. No stores, no distribution, and sadly, no brewing of kombucha. My mom passed away, winter was setting in, and I didn't have a plan.

But we stuck to our guns. We went after the licensing we needed to begin producing. And lucky for us, we had a landlord at the commercial kitchen space that gave us some leeway while we figured everything out.

But this particular Minnesota winter was long. And cold. And very snowy (to my kids delight!) Spring has been hesitant, but just like the kombucha market, it finally came. The lakes have melted, the vegitation is brimming with life, and Deane's Kombucha is back!

I was delighted to leave the kitchen tonight. For the first time since September, all my oak barrels were filled with bacteria, yeast, and the sweet nourishment of organic green tea and sugar. While they feast for the next seven days in the dark, warm confines of their oak barrel home, I will be busy making sure I have bottles, labels, and cardboard to bring them from their cosy confines to your belly, where they can fill you with their joy, while helping you be the best you can be.

Is that cheesy or what? Maybe. But it's what I believe. And what has been motivating me for this long, cold winter.

Making the Rounds

04/28/2011 09:51:00

Yesterday I went out with Brad “The Beer Guy” to visit possible locales for Deane’s Kombucha. Our first stop was The Cellar’s Wines and Spirits in Roseville. We had a great visit with Rod and staff.

Next we dropped off some samples for Tyler and Carrie at Zipp’s Liquor Store in Minneapolis.

When we got to the Ale Jail in Minneapolis, we were greeted by Adam and his staff. They treated Brad and me to some awesome beer samples before we tried some Deane’s Kombucha. We all enjoyed it very much!

Finally we stopped by to see Al at the Blue Nile Ethiopian Restaurant in Minneapolis. There we talked kombucha on tap and shared some samples. The all seemed intrigued by the possibility. I also ran into Jeremy, owner of The Nicollet Coffee Shop in Minneapolis. We had a great talk about homemade, organic food, kombucha, The Grateful Dead and Phish.

Jeremy is excited to get some Deane’s Kombucha in stock and I was happy to find out about a great new coffee shop!

The best part about sharing Deane’s with these beer and wine connoisseurs is that they were able to tune into the complex and unique flavors of my kombucha. They were fascinated with the wild fermentation style, the oak barrels and the “living” aspect of my brew – in a way that a beer or wine maker can really appreciate.

All in all it was a very exciting adventure. I learned a lot from them and they were exposed to a great new beverage they’d not seen before. I am starting to see the great possibilities with kombucha in the Beer and Wine World.

If you are a customer or live near any of these fine establishments, stop in and ask them when they are going to start stocking Deane’s.

More on Helpful People

04/22/2011 12:18:00

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!