As another summer draws to a close, we pause for a group blessing at the Cultured Ferments brewery for all the season has provided to us. This year has been one of change, growth and happiness, but challenge as well.
In the past few months we’ve attended many fun events including Blissfest, Sara Hardy Farmers Market, homebrewing classes and collaborative brew sessions. In the same time period, a major milestone was reached when we were stocked at our 100th location in the state of Michigan!
Our kombucha brewery must change and adapt with this growth. Currently we’re hiring for three new positions, a full time packaging manager, assistant packager, and sales assistant. The addition of these jobs will allow us to reach, nourish, and educate a larger audience than previously able, and none of it would be possible without the support of our local and statewide fermentation family. Thank you!
To stay connected with us, please visit our website, like us on Facebook, and follow our journey on Instagram (@culturedkombucha). Meanwhile – enjoy the fall cocktail recipe below and the abundant harvest that our Michigan seasons bring.
Courtney Lorenz is the head brewer and owner of Cultured Ferments Co.
Maple Whiskey Kombucha Cocktail
- 2 oz Local Whiskey
- 4 oz Minds Eye Chai Kombucha Tea
- 2 Tsp Maple syrup
- 1 cinnamon stick
- apple slices for garnish (optional)
- In an ice filled martini shaker, add all ingredients except for cinnamon stick and apple slices. Shake until combined and well chilled.
- Pour over ice in a low ball glass, garnish with cinnamon stick and apple slices