Kombucha Town finished an expansion that will allow it to produce 10 times more Kombucha, according to a news release from the company.
Kombucha Town’s kombucha — a sweet tea fermented with a live culture of yeast and bacteria — is now brewed in a 3,500-square-foot facility in the basement of the Herald Building at 1155 N. State St. The expansion includes a 500-gallon brew kettle and several conditioning and fermentation tanks.
Kombucha Town also has a tasting room in the Herald Building, at Suite 603.
The newly expanded kombucha brewery also has several new distributers that will bring its beverage to the Seattle area. Kombucha Town hopes to eventually be distributed in five states.
To learn more, visit kombuchatown.com