We believe being sustainable isn't a business tactic or marketing ploy.  We are mindful of the fact we don't manufacture any raw ingredients in our brewery (except our Mother Scoby), however we create sustainable conditions which facilitate a natural miracle far beyond our power to control.   Like all living things we, and the kombucha we brew, are dependent upon a delicate natural balance. We are doing our best to invest in a cycle of virtue that will hopefully pay it forward for the next generation of brewers.

Here's how we strive to be one of the most sustainable kombucha breweries in the country:

  • Our 6,000+ square foot brewery is earth bermed - meaning it is built into the earth on three sides, super insulated, and energy efficient.
  • Our walk in cooler uses a "free cool" system which utilizes cold air from outside during the winter and a ground source heat pump. 
  • Hot water is provided by efficient, instantaneous gas fired water heaters.
  • The brewery is equipped with massive daylighting skylights to avoid the need for electric lighting during operation. 
  • Brewery waste is composted on site, or recycled!
  • We are currently planning solar powered hot water and electric systems. 
  • Most of our team live in community on the farm or within a bike ride of the brewery, so there’s no need to commute to work (or commute anywhere much of the time)
  • We organically grow food, like garlic, onions, sweet potatoes, cherries, strawberries, kale, lettuce, chard, and have a green house on premises with plans to begin aquaponics and geodesic dome growing in the future.
  • We only distrubite Buchi regionally to reduce our carbon footprint and support local economies. We like to work with the local distributor, the little guy. It’s not cheaper, but its a conscience choice to support local economies in our region.
  • Pushing keg sales to provide fresher kombucha allows us to reduce single use bottles, additional labels and freight.

As we continue to grow so will the amount of good we can do in the communities we serve.  If you have any ideas on how we can be more sustainable, please submit it over on the Contact Page.