Marin Kombucha was founded in 2015 by two brothers who were set on brewing the finest small batch Kombucha. We are ideally nestled between Napa Valley and San Francisco (Marin County!) where we happily brew the highest quality Kombucha, an ancient fermented and naturally carbonated tea.
CEO and Founder Brian Igersheim has used his food science background to brew Kombucha consistently since as early as 2000. After years and years of his friends and family enjoying his unique and palatable fermented tea, he finally decided to give it a try (with a push from his younger brother) on a broader scale. We have been off and running ever since!
We ensure the highest quality taste based on our streamlined brewing technique, quality control procedures, and unique flavors.
Marin Kombucha is uniquely brewed in small batches with locally sourced, organic ingredients. During the fermentation process, we oak age the Kombucha to enhance its unique flavor profile and healing properties: probiotics, antioxidants, and detoxifying organic acids.
We brew four signature flavors of oak-aged craft brewed Kombucha tea to reflect the bounty of our local harvest: Original Oak, Apple Juniper, Pinot Sage, and Ginger Lemongrass are each available in 16-ounce bottles and 5-gallon kegs. Mojito, Lemon Basil, Grapefruit Lavender, Blood Orange Cardamom, Raspberry Cacao and other seasonal varietals also are available in 5-gallon kegs.
Coming Soon: (Melon Rose and Cactus Agave…find us on the shelves January, 2019)