Chattanooga Culture, a well-known name in the local farmers market scene, has taken passion for fermentation to the next level with their flavored kombucha. Owner and Fermentation Master Matt Cone, with the help of the Kitchen Incubator of Chattanooga, aims to create a welcoming community space where visitors will not only enjoy handcrafted drinks but also learn about the quality and use of local ingredients during the making-process. With a commitment to health and wellness, they will remain alcohol-free by offering herbal mocktails alongside its refreshing probiotic-rich drinks.
Fermentation is easy. Start by brewing your tea base—using black, white, green, or Yerba mate tea—before adding a scoby (yeast). Then, flavors are crafted by blending in fresh, locally-sourced juices from strawberries, apples, beets and carrots. As the demand for non-alcoholic craft beverages continues to grow, Chattanooga Culture will be catering to Brainerd’s wellness-conscious consumers and kombucha lovers in the area soon.