cross culture kombucha

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Taproom Information, Curbside Pickup, Hours we're open. Ian procured a culture and began experimenting in his home kitchen. “My first batches of kombucha were garbage, pure vinegar,” Ian says. “I thought that if he could make good kombucha, maybe I could too.”, Kombucha is a fermented and naturally carbonated tea drink. We want to be the best-tasting kombucha you can get in this part of the country.”. Refreshing • Soft Floral Taste • Heavenly Aroma. With less than a year in the market, the brand can already be found in over 35 locations, and they have recently agreed to distribute at White Plains Hospital and Kinsmen Brewing in Milldale. Cross Culture Kombucha is Danbury's first kombucha brewery. The couple’s business savvy combined with an authentic desire to do something positive is just the kind of entrepreneurial spirit Connecticut needs to drink up. Photo 2: Ian Ceppos checks a line on one of his kombucha tanks. 1.3K likes. Her commitment made, Liz began hunting for a commercial kitchen and researching what they needed to know about business formation and food-production compliance. Cross Culture Kombucha Flavors and Products Limited Edition When inspiration hits us, you will see it reflected in this collection of kombucha flavors! Order ahead via our webpage shop. Here's where you can find Cross Culture Kombucha. Its precise origin is unknown; some say it first appeared as recently as 200 years ago in east Russia, while others claim it is of Manchurian origin, dating back 2000 years. Interacting with a familiar product or service from a fresh point of view can reveal previously unnoticed flaws or even a void in the market. Tony Vengrove is Founder & CEO of Miles Finch Innovation and Makery Coworking in New Milford. Eight years ago, Ian Ceppos decided to stop drinking alcohol and start living a healthier lifestyle. Cross Culture Kombucha offers four varieties: Original Green Tea, Jasmine Green Tea, Earl Gray Tea, and Black & White. In early January 2017, they formed Cross Culture Kombucha in Danbury, and by May became fully licensed to sell their first products. “I longed for something more sophisticated than soda or seltzer, but my options were limited.”, Soon thereafter, a friend suggested he try kombucha. Article from Edible Nutmeg at, Local Food Stories & Recipes - In Your Inbox. Ian liked it, and his curiosity was piqued. “It was quite good,” Ian recalls. Liz and Ian’s high-quality kombucha has generated interest from first-time kombucha drinkers while also converting long-time fans over to their local brand. All the info you need to connect with us. What to Expect at the Taproom, as well as Curbside Pickup Hours and Details. Jazzed about jasmine! Cross Culture Kombucha, Danbury, Connecticut. What we like to call our core flavors, these are anything BUT standard! Cross Culture Kombucha, LLC: Danbury; 203-794-4773. “There’s lots of value to having a local kombucha option,” explains Liz. It tastes delicious and is good for you too. These two new locations appropriately demonstrate the drink’s appeal as both a functional food and a non-alcoholic beverage option. Cross Culture Kombucha Flavors and Products. Around the same time, Liz was reconsidering her career options. Find out where we'll be & what we're hosting... See upcoming events. Liz’s brother later showed up at their home with two wine bottles filled with homemade kombucha. We think Farmers Markets are always great to visit. See Link for curbside pickup, home delivery details, retailers ⬇️ Support small, local biz! Ian began to think about starting a business. “The taste degrades the farther away the product ships. Its popularity in the United States began in earnest during the 1990s, as word spread of the drink’s general health benefits. Liz recalls one loyal customer from the Fairfield Farmer’s Market who told her, “your kombucha is so good, it’s going to ruin all the other kombuchas for me.”. In Ian’s case, his commitment to a sober life soon led to frustration with the dearth of non-alcoholic beverage choices that social gatherings generally had to offer. Before long, they purchased a 25-gallon wine fermenter and increased their production to the point where they ran out of cold-storage space. “It’s so rewarding to make something with your own hands that delights another person,” says Ian. CT’s first taproom & brewery dedicated to kombucha. Cross Culture Kombucha CT’s 1st kombucha taproom & brewery. We only use high quality organic ingredients, and never add any fruits or juice to our product. The initial market response has Liz and Ian optimistic about their continued growth. Get in touch by sending us a message... or visit us and enjoy some kombucha! The latter is increasingly popular and Ian’s personal favorite. There’s something special about a glass of kombucha straight from the tap according to Liz and Ian Ceppos of Cross Culture Kombucha. CCK’s limited edition and seasonal flavors highlight the best of what the current season has to offer, with ingredients often sourced from local farms. We'd love to keep you in the loop! “I got tired of drinking seltzer water and cranberry juice, or ‘fill-in-the-blank’ juice,” says Ian. LETTER FROM THE PUBLISHER “Starting a kombucha company really wasn’t on my radar,” say Liz, “but as my job search progressed, Ian kept dropping hints that maybe we should do it together.” Concurrently, Ian kept his kitchen experiments going, and despite the clutter of jars and containers of tea leaves (not to mention the powerful aroma from the fermentation), Liz soon came around to the opportunity. Since every “boochery” is different, let’s see what Cross Culture claims: Kombucha is a delicious bubbly fermented tea that has existed for many hundreds of years. They decided to bottle some and share it with friends, who quickly relayed how much they liked it and how different it was from what was available on the commercial market. Copyright ©2020 Edible Nutmeg. Please enter a valid address. It is raw, non-alcoholic and made by fermenting sweet tea with a live kombucha culture. When inspiration hits us, you will see it reflected in this collection of kombucha flavors! Local excitement is definitely fermenting for this young business. We will never share your email address with anyone else. Eleven years ago I decided to stop drinking alcohol — and start living a healthier lifestyle. Join our (super fun) newsletter.Your information will never be shared or sold to a 3rd party. This vividly bright kombucha is made with green tea, hibiscus and elderberries which are Vitamin C-rich and known to be helpful in aiding the immune system in prevention of colds and flu. © 2020 The taproom is known for a wide selection of rotating flavors. Wide variety of flavors available, like our best-selling Mojito, Hopped Peach, Lemon Lavender, Jalapeño Watermelon and more. While driving growth is a huge priority, the couple envisions remaining a regional brand. This kombucha conjures up a warm and wonderful sweater. This fresh and crisp kombucha is like an early fall day - clean, light and dry. Opposites attract! “I was about to turn 40 and thought, ‘Why don’t I choose to do something for myself?’” she recalls. Many bottled kombucha brands on the market originate from the west coast and come in several flavored varieties. Ian first started making small batches of kombucha… To retain carbonation at this volume, they figured out how to store their kombucha in kegs. The couple continued to experiment and refine Liz’s recipe and slowly built up their production yield to 5-gallon batches.

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