Sunday, December 8, 2013
By Avery Yale Kamila firstname.lastname@example.org
Brewer Reid Emmerich isn't kidding when he says the new Urban Farm Fermentory Kombucha Culture line is "extremely small scale." He has the blisters to prove it.
Reid Emmerich attaches a label to a bottle of Urban Farm Fermentory Kombucha Culture at the company’s facility in Portland. The new line, featuring ginger, wild blueberry and oak barrel varieties, hits store shelves this week.
Avery Yale Kamila/Staff Writer
The new line of Urban Farm Fermentory Kombucha Culture, featuring ginger, wild blueberry and oak barrel varieties, hits store shelves this week.
FIND URBAN FARM KOMBUCHA
LOOK FOR IT in locally owned health-food shops and neighborhood stores from Belfast to Wells. In Greater Portland, some of the shops stocking it include:
Aurora Provisions, Portland
Downeast Beverage, Portland
Lois' Natural Marketplace, Scarborough
Maine Beer & Beverage, Portland
Morning Glory Natural Foods, Brunswick
Rising Tide Co-op, Damariscotta
Rosemont Market, Portland and Yarmouth
Royal River Natural Foods, Freeport
West End Deli, Portland
When I caught up with him, Emmerich was hand-affixing labels and caps to hundreds of 16-ounce bottles to prepare for this week's official launch of the new line.
The company brews about 40 to 50 gallons of kombucha a week, but anticipates doubling or tripling that in the coming months. In contrast, the leading brand, GT's Kombucha, reportedly sold more than 1 million bottles in 2009.
Kombucha is a tangy, often effervescent, fermented tea beverage, and has been brewed since ancient times. It is widely embraced by the health-food community as a digestive aid and an energy booster due to the priobiotics and B vitamins found in the drink.
The initial release of Urban Farm Fermentory Kombucha Culture offers three varieties: Wild blueberry, ginger and oak barrel, with more flavors to be added in coming months.
"When we started brewing the kombucha, we wanted to do something unique," said Eli Cayer, who heads Urban Farm Fermentory in Portland. Urban Farm Fermentory is known for its hard cider, inner-city farm and sustainable food classes.
One way Urban Farm is distinguishing its kombucha is by brewing some of it in the oak barrels used to brew the company's Baby Jimmy hard cider.
Another thing that makes the kombucha stand out from the crowd is the fact that you must be 21 or older to buy it.
To understand this unusual sales requirement, we need to go back to 2010. That's when Emmerich teamed up with Chris Hallweaver to form the Maine Kombucha Co. The pair rented space at Urban Farm Fermentory, and hoped to brew and bottle the beverage there.
However, when they contacted the Maine Department of Agriculture to begin the licensing process, they were met with skepticism by a department that had never heard of kombucha. After contacting various universities, the regulators received a letter from a Cornell University professor who said the kombucha she tested was well above the .5 percent legal limit for alcohol, a by-product of the fermentation process.
This prompted the state to do its own testing of national kombucha brands sold at Whole Foods Market in Portland. The testing revealed that many brands contained more than a trace amount of alcohol.
A few months later, the federal government got involved, and kombucha was pulled from stores nationwide.
Since then, kombucha has returned to store shelves, but producers have had to take steps to reduce alcohol content by investing in new equipment to pasteurize, water down or filter the brew.
In the meantime, Hallweaver moved to Van Buren to head the start-up Northern Girl vegetable processing business, and Emmerich decided to partner with Cayer, who had received federal approval to produce kombucha under the company's wine license.
Because the alcohol reduction methods "were pretty costly and would change the product," Emmerich said he and Cayer decided to market the kombucha as an alcoholic beverage. They say testing shows that Urban Farm Fermentory kombucha contains less than 1 percent alcohol.
"Even though we're selling our kombucha as an alcoholic beverage, we don't want it to be associated with getting wasted," Emmerich said.
This presents a bit of a challenge, because regulations prohibit the makers of alcoholic beverages from mentioning any potential health benefits. It also subjects the product to additional taxes, which Cayer said work out to be about $1 per gallon.
Urban Farm Fermentory has been test marketing the product in select local stores since November, and Cayer said "the feedback has been phenomenal."
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