Thrive Brew Kombucha Podcast

We are going to be taking a break. We started off by trying to make mini-episodes but as things kept growing and moving in the business we felt it better to just hit pause for the remainder of the summer season.

We'll be back in just a few short months with all that we have game planning and implementing for you, the listeners and customers. Thank you!

In this mini episode, while Elijah is away, we give a little update on a recent pre-order, plans for future pre-orders, and how a special limited release is available for you now!

After recently having some trouble naming and advertising our new upcoming flavor, we take some time to sit down and discuss the relationship between the flavor, customer experience, and brand of each individual brew through the lens of its name.

There is brewing kombucha, running a kombucha brewery, and running a kombucha business. They are not all the same but they all demand a lot of learning. We get into the realistic expectation of continuous problem-solving in the life of breweries and entrepreneurs.

Kombucha is not only a tasty drink but when naturally fermented, it becomes the subject of some very interesting research. In this first mini-episode, we encourage you all to go and listen to some of the most recent new discoveries on fermented foods and gut health which is typically the primary draw to kombucha.

We're talking tea and fermentation, diving into the processes between tea selection, tea brewing, and its various contributions to what defines the kombucha.

kombucha and other naturally fermented foods have been getting the spotlight recently in scientific research. We consider some of the implications of this research and ask about its relevance and importance to us as a brewery and a company.

Also, we have a new flavor on the way and we are taking submissions for naming it! If we select your flavor name, we'll send you a free 12-pack when it's canned!

Elijah is back in town for us to discuss new and innovative ways to think about starting and running a kombucha brewery. we will ask questions like: How well do you know kombucha? Should you start a brewery? What sort of things should you think about before starting a brewery? How to make the worst flavor of kombucha you could possibly conceive of? and other generic answers you can expect from the internet.

We're taking a break this week to give you one of the Patreon episodes. Over on the Patreon, we have allowed ourselves to be even more unfiltered, organic, and unpasteurized. We're more transparent about life in the brewery as well as personal opinions about the industry. We have a lot of fun with our Patrons and we hope you enjoy getting to listen in.

This week we sit down to discuss our new gin-inspired kombucha, as well as a few other small-batch offerings available for a limited time.

We do a (light) investigation of common buzzwords used surrounding kombucha between customer interaction and marketing. We respond to our use, or opposition to them, and return again to our pitch as kombucha commercial brewers.

This is where the nitty, gritty, and nerdy of starter culture kombucha comes in. We talk about some of the fundamentals of production and how we dial in that knowledge to create our specific process.

We are here to talk SCOBY and/or Starter Culture. Robustness, ratio, taste, uniqueness, and set up for part two.

Also, Booch-vans.

Recently we spoke about our seasonal release but now we are integrating a monthly small-batch release!

This is different from our test batches and allows us to have a clear set number to send nationwide. They still have to abide by our typical seasonal and in-house process protocol, but we will take advantage of plenty of experimentation. This Month we are rolling our SPRING GARDEN! Our favored strawberry and basil. Hop on the links and order some!

We have had a famed flavor that has since been out of commission. But we have revived the tradition of a hopped kombucha with a similar taste as fruited ales and it will be a new core flavor! This has been long in the making and we are excited to finally give it the red carpet.

We talk a little about our journey through the vessels that we use from 5-gallon jars to 200-gallon tanks.

It's not as simple to just buy the equipment but to know what we want for the end product, how the tanks work, and know how kombucha works, then use our wits to tie them all together.

For us to do what matters to us, requires a lot of ingenuity. We hope this episode inspires you to appreciate the craft.

We have lost 1/3 of our workforce. We use to only be 3 members. 

Our beloved brewmaster is moving on and it has required some changes in our structure, schedule, and process for our new 2 man crew. 

We sit down to chat about the changes we have already made and some of our future projections - also giving a little extra insight into how we have navigated equipment changes. 

Our Brewmaster Tre is moving on, but he has a special release flavor for his farewell the Cowboy Cayenne!

We take some time to reflect and talk about the niddy, the griddy, the jank, and the danger of working in a kombucha brewery. 

The sun is coming out and the weather is warming up. It's time for spring and we have a new season flavor hitting the stores and the web!

Join us to talk about who we make kombucha for, why we make it for them, and the fact that it's actually everybody.  

Kombucha flavoring is arguably the best part of the production process but also can be the most disappointing. 

We talk about the process of flavoring, the options for flavoring, and how not all kombuchas are flavored equally. 

New Patreon member shout-out! and subscriptions are now available!

Today we talk a little about some different approaches to selling kombucha and what some may not know about the industry. 

Elijah is calling in remotely for today's episode as we discuss some of our previous cold weather kombuchas and introduce our next small batch winter option: Winter Sunrise!

less controversial than supposed. We sit down to discuss the craft and brewery side of kombucha to take it out of its kombucha-exclusive context and explore it through its identity as part of the larger beverage industry.  

We'll talk a little about Dry January and what we believe about the trajectory of hard kombucha in the beverage industry!

Welcome to 2023! Over the last few weeks of last year we had a major transition in our webstore. We take a little bit of time to reflect on closing out the year and ringing in the new with some new systems, gadgets and streamlined integrations to make our online store SO MUCH BETTER!

We also announce our Patreon winner!

Kombucha cocktails are a lot of fun. We finish out the year by making some of our own and reflecting on the major high points of Thrive Brew with none other than our Brew Master, Tre.  

Kombucha is still climbing it's way into the mainstream, but maybe not as far as we had previously thought. We talk a little about how far it has come and where we still need to go. 

We dive into the myriad of experiences when it comes to kombucha. Even we run into bad experiences and we like to try to diagnose why.  

Anything he hasn't already talked about. Tre hates repeating himself. But we have never talked about our seasonal release, The Holiday. So we have Tre back! Here to discuss our season flavor: the inspiration, process, breakdown, and what it's like when we make it together. 

We're taking it easy after a busy rush to close out the week but wanted to wish you all a Happy Thanksgiving to those who are celebrating in the States and say that we are thankful for all you listeners spreading the good news of kombucha!

Not everyone knows what to expect when they first come into contact with kombucha. We talk about how we bring it to friend and family gatherings and how the holidays are the best time! Also, we got robbed. 

Living Brews for Living Peeps. This is a bit of a hot topic and a particularly passionate one for THRIVE BREW. With a recent study on the value of fermented foods, we discuss and break down its importance and the part that we play in it. 

Yes, It is. Kombucha is always good and good for you. It is especially good for you in the winter and cold seasons. We discuss Kombucha in the colder months and talk a little about a fresh offering all winter long and hint at some fun upcoming ones. We also announce some fun new additions for a patreon members and the winner of October's free 8-pack!

We've made some changes to our kombucha shipping and offers! We wanted to take a moment to discuss why we love being able to do this and the unique offering it is that you can't get through our distribution. We also make a special announcement for our Patreon!  

After returning from our annual vacation, we get a little nerdy. We bring out one of our values for good water for our kombucha and the emphasis we put on it's mineral content specifically. We talk a little about its importance in general and for kombucha as well.

A send-off episode before we head out for our annual fall shutdown!

There are a lot of elements when it comes to quality. We had previously spoken about ingredients but now we talking about procedures and suppliers: from sustainable practices to reliability with partners!

When the brewmaster is away, there is little time for play. This week we buckled down to continue production with a reduced staff. We took the time to reflect and announce something special for this fall seasonal release!

We seek to be intentional about making high-quality kombucha. To do that, we keep our ingredients clean and full of flavor. 

Opening with a special message from Tre, some tangents about autumn and fall, and a breakdown of our partnership with Evans Orchard and our new seasonal release! 

Finally, some exclusive offers for our Patreon!

Not all kombucha is created equal. Today we bring our brewer onto the podcast to discuss our brewing process and various other approaches to brewing kombucha that other producers take. This episode may surprise you about what kinds of kombucha are out there and offer some passionate opinions. If it hasn't already been made clear, you can order our kombucha to be shipped nationwide. 

Some people enjoy kombucha for its taste and some for its health benefits but what exactly is it? Today we talk a little bit about what kombucha is and how we have conversations with those who are new to kombucha. 

We gather together once again to discuss the up and comings of Thrive Brew Kombucha Co. We trace our ways back to opening day from last week, and follow the path through small distribution, identity crises, 2020 escapades, and land us in our firm fitting in where and who we are today.  

This week we introduce you to the origin of Thrive Brew, going back to Elijah's first kombucha experience all the way to establishing his kombucha start-up.  

We at Thrive Brew Kombucha Co have recently made the switch from bottles to cans. In this episode, we walk through what that process has been like and discuss its many benefits! 

This week we wrap up our reintroduction to Thrive Brew Kombucha Co by recapping our mission and a brief dive into the specific values we use to hold ourselves accountable to that mission and bring you, our listeners and customers, value! 

Hello and welcome to Thrive Brew Kombucha Co! We are a Kombucha brewery and take this time to introduce ourselves and our mission to nourish you to thrive by brewing clean and crushable kombucha!