FOR THE LOVE OF FOOD
Hi! I'm Laura, and this is my husband, Tony. After homebrewing kombucha for a number of years, I decided to start a brewery to be able to share it with others. Kombucha became such an important thing in my life, because it was a gateway to understanding real food and what we are fundamentally made of as human beings.
Over the years, I had tried kombucha and didn't really like it. I had determined it was just not for me. One day, a friend offered me kombucha from a local brewery. I was hesitant, but after a few sips, I was intrigued. Looking at the label, the ingredients were very simple. I started to regularly enjoy this kombucha and got inspired to try to make my own... but I had never fermented anything before! This was at a time when I was realizing I had an autoimmune condition, and I was trying to make better lifestyle and diet changes. After a few months, the kombucha I was brewing was tasting better than anything I had ever tried, consuming it was making me feel better, and I was finding it easier to make better diet choices overall, as I wasn't craving the high calorie and sugar foods that I had eaten for so long.
The process of brewing kombucha had also completely captivated me. Inside the jar were tiny microbes, living and eating and multiplying, transforming tea and sugar into a bubbly, tangy, wonderful thing! How amazing is it? that if you give beneficial yeast and bacteria a specific environment, they in turn add incredible nutritional value and a long list of health benefits to the food they are living in. I started diving into learning more about fermented foods...how they aid the body with so many things, how deeply rooted they are in cultures around the world, and also, how misunderstood they are. Eating locally was something I was also becoming incredibly passionate about. I couldn't stop thinking about how I wanted to share my fascination with others, and how good kombucha can actually be!
ALL ABOUT THE BOOCH
High Point Kombucha was officially licensed and started in 2019. With a passion for real kombucha, local food, our local food community, and sticking to the basics, I started the humble little brewery in hopes that someone might find me and want to buy some. I've learned a few things along the way, and continue to learn and grow my craft with every year that goes by.
As a commercial product, we do our best to keep the kombucha true to its core in the decisions we make. We source quality, organic, loose-leaf black and white teas as the base for our kombucha. Everything we use to make our flavors is a whole fruit, herb, vegetable, spice, or raw honey. Most of these foods are sourced locally from our favorite farms, and we are determined to keep improving on this. There is never anything artificial in what we make... no concentrates, no monk fruit, no gimmick...ever. We lightly force-carbonate our kombucha and package in BPA-free, recyclable cans, and reusable kegs. Every ounce of kombucha served is raw, unpasteurized, living, breathing, and unfiltered. Periodically, we send kombucha to our friends at Cultured Analysis, a kombucha-only testing lab, to check in on the health of our microbes, how they are behaving, and the microscopic properties of the kombucha that makes its way to you (always learning!).
My philosophy will always be that the most healthful and delicious kombucha will be the one that is made on your kitchen counter, and I think our kombucha is a close second for anyone looking for an alternative. With so many kombuchas our there that make a lot of promises, I hope to actually make something that lives up to the hype. Along the way, we've been able to make the tastiest, healthiest, most creative, and most approachable kombucha around. We believe that kombucha is for EVERYONE, and we hope you love it just as much as we do!