“In 2008 we weren’t drinking as much so we wanted a non alcoholic drink we could enjoy when we were out. We started playing around with home brew kombucha and making batches of it, many batches turned in renting a 500 sq ft space to craft it. Then in 2010, we got so into it we started bottling and distributing it. Our company’s called Clearly Kombucha.”
“What’s different about your kombucha?”
“It’s really light and refreshing. It’s fruit forward whereas a lot of kombuchas are vinegar forward. Our whole profile and taste is completely different.”
“So does it have a different health effect?”
“No, It’s kinda like when you think about beer. You can have light pilsner beer, or a supper hoppy IPA, they’re all beer but they’re just made and taste different. It’s not just the taste though, our whole brand is light hearted and playful and we try to promote community and sharing with friends. It doesn’t have to be this hard core ‘you have to drink this because it’s healthy’, it tastes good and it just happens to be good for you too.”

“How many people work for your company?”
“There’s eight of us now. We’re still finding accounts and doing our thing. Hustling everyday. Growing it organically. We had been trying to get whole foods to put us in their nor cal stores and they were ignoring us but we won a contest with Facebook votes so we got a booth at one of their events and now they’ve gotta pay attention to us. It’s just been small things building on itself and a lot of luck.