Fermentation Project that brews and sells probiotic beverages around Milwaukee

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Project Summary

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I started my own nano-brewery back in 2012. I started out making real ales, then learned about a drink from my late aunt, who swore they had health benefits. I researched the beverage and acquired a culture from a friend. I grew and “mothered” my own Kombucha strain, consisting of a symbiotic culture of bacteria and yeast (S.C.O.B.Y). I used the culture to create effervescent beverages that I sold at local farmers' markets in Milwaukee. I continue to develop and test fermented beverages and am in the process of creating a fermented line of skincare. This ongoing project stemmed from my love of brewing beer, but I was also interested in brewing something that had very little to no alcohol. This project has allowed me to use the creative and scientific side of my knowledge, and it fuels my constant need to learn how things work and what I can do to improve a product.

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Project Analysis

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I acquired brewing equipment over a three-year period. During this time, I learned a lot about the science behind brewing through my own trial and error. I enjoyed making beer so much that I was compelled to take a course through the Siebel Institute of Brewing, where I obtained a certificate in brewing technology. I did well in the class and continued to make beer that was loved and enjoyed by friends and family. Meanwhile, I was working on a tasty Kombucha product that was just as good, if not better, than the store brand, so I decided to investigate selling at local farmers’ markets and testing it out on the public. I eventually learned that there was a way to sell Kombucha under something called the “Pickle Bill” – this bill allowed for homemade canned products with a certain level of acid (lower than 4.6%) to be sold to the public. I obtained the necessary permits, and I sold at Milwaukee's local farmers’ markets for a couple of years. I sold out weekly and have devoted customers that came every week. I then looked into scaling up production and joined a program that helped up-and-coming brewers get started on opening up their own micro-brewery. I learned a lot about the industry and was thankful for meeting all of the brewing heads at local breweries. Still, I decided that it was not an opportune time YET to open the type of brewery that I want, so I still create brews and have been experimenting with fermented byproducts for skin care applications. My latest creation is anti-puff eye discs that soothe and comfort the undereye area.

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