Bryan Deane Bertsch began his kombucha brewing adventures in 2006. As his love of brewing grew, so did his techniques.
Beginning with a 2.5 gallon ceramic crock, he honed his skills. Moving on to a 5 gallon glass vessel led to great visuals of the kombucha fermentation process. Finally an oak barrel was purchased and the alchemy evolved.
Flash forward a decade and Deane’s Kombucha is still brewed in the traditional way; in small batches with the original well-cared for culture. Deane’s Kombucha is the only Minnesota commercial kombucha brewed in oak barrels, fermented with whole, organic fruit, and in small batches. No short-cuts here. You’ll taste the difference, and more importantly you’ll feel the difference. Give it a try.