Our Roots
Marin Kombucha was founded in 2015 by two brothers who were set on brewing the finest small-batch Kombucha on the commercial market.
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. Read this story about our roots.
Founder and Chief Fueling Officer Brian Igersheim has used his food science background to brew Kombucha since as early as 2000. After 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. What started in 2015 in a small commercial kitchen has slowly turned into our fully built, state-of-the-art 11,000-square-foot brewing facility distributed from coast to coast and internationally.
Brian has a Bachelor of Science degree in Biology and Chemistry to go along with 10 years of experience in the food and beverage industry. He passionately applies his food science background to create the alchemy of Marin Kombucha. Before founding Marin Kombucha, his focus was food safety/security, food industry quality control, and compliance while serving as Director of Quality Control for the Gold Pineapple Company on the island of Maui.
Refreshing and flavorful, we brew our recipe to promote a healthy microbiome and healing properties (probiotics, antioxidants, detoxifying acids) while functionally supporting active lifestyles.
