Meet Jason and Crystal
We are new to Northeastern Oregon, but not new to Oregon. We spent three years in Alaska, and had our child up there. It was pretty interesting living in a village of native Alaskans. Before that we lived in Eugene Oregon, which is where Jason stumbled upon Kombucha. He loved the tart fermented taste of it. He recalled it being a very "adulty" beverage that was actually good for his gut. It was actually Jason's mother who began brewing kombucha and was trying to get Jason to brew it. He thought at the time it was just a passing phase, but over time he really wanted to drink more of it, and being the crafty guy that he is, and always trying to figure out new ways to support his family, he decided to put the feelers out there and see if anyone else in town would be interested in locally crafted kombucha. The response was overwhelming, and with a little investment money, we were up and brewing a couple gallons size batches. We are now up to brewing 10 gallon batches and have a good stock on hand of our many flavors.
So, what is it?
Kombucha is considered the ancient Chinese beverage of “Immortal Health Elixir” It’s been around for several thousand years and has a rich anecdotal history of health benefits like preventing and fighting cancer, arthritis, and other degenerative diseases.
Made from sweetened tea that’s been fermented by a symbiotic colony of bacteria and yeast (a SCOBY, a.k.a. “mother” because of its ability to reproduce, or “mushroom” because of its appearance), Kombucha didn’t gain prominence in the West until recently.
