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.
CEO and Founder Brian Igersheim has used his food science background to brew Kombucha 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. What started in 2015 in a small commercial kitchen has slowly turned into our fully built out 7,500 square foot brewing facility distributing from coast to coast.
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. Prior to founding Marin Kombucha, his focus was food safety/security, food industry quality control, and compliance while serving as the Director of Quality Control for the Maui Gold Pineapple Company on the island of Maui.
COO and Tea Master Gerit Williams has been with us on our journey since Day 1. He has over 15 years of experience in the food, fermentation, and tea industry. Prior to beginning his career at Marin Kombucha, Gerit managed pickling operations for Maui Preserved, a small artisan pickle producer on the island of Maui. With Gerit's guidance, we source the finest teas for Marin Kombucha,
We ensure the highest quality taste based on our streamlined brewing technique, quality control procedures, and unique flavors.