How they got started:
Bri and Helen are both trained herbalists, seasoned gardeners, brewers, and service industry veterans with over 25 years of experience between them. Their extensive understanding of growing and preparing medicinal and culinary plants stems from formal herbal trainings and ongoing practice as herbalists in the community. Their shared insight of how herbs grow best and how and when to harvest seasonal edible plants is coupled with experience formulating recipes to best showcase the botanicals in each batch of our kombucha.
They got started at home in their kitchens, experimenting with fermentation. Brought together by a mutual love for wild and cultivated medicinal plants, they combined their crafts and started making kombucha. When they shared their brew with family and friends, the people wanted more!
Just a quick little video of the Auspicious Brew Crew using their Microbottler to bottle their Kombucha.