Inspiration can come from anywhere. As the co-founder of Inspired Brews Kombucha, Jessa Stevens has taken that idea to heart.
“A lot of times a dessert makes a really great kombucha flavor,” said Stevens, calling from the company’s fermentory in Philadelphia. “Like what you would find at a really high-end gourmet dessert company. We think about what flavor combinations they might come up with and sort of how to bring that into a kombucha flavor.”
Inside Inspired Brews’ 750 sq. ft. production space, located a few blocks west of the Delaware River in a neighborhood called Old City, customers can see that process happening before their eyes. Around eight to 10 varieties, made with local organic produce whenever possible, are produced at any given time and flavored in five-gallon glass barrels. In terms of flavor profile, the brews range from potent root vegetables — the beets, carrots, ginger and mint in Philly Rooted — to sweet strawberries, as in the dessert-ish Philly Strawberries and Cream. Flavors are rotated as produce comes in and out of season, allowing Stevens to make adjustments as inspiration strikes.
“As soon as strawberries come out, we have a few strawberry flavors,” she said. “The next year we might be inspired to make something completely different as well, so we’ll have our seasonal flavor and then we might morph it into a different strawberry flavor.“
That open-minded approach has served Stevens well on her journey as a kombucha entrepreneur, which began after…
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