New Boise brewery to sell affordable kombucha, pour local ginger beer

Joe Sanders loves kombucha, but he’s doesn’t always love the prices.

He’s seen 64-ounce growler fills at grocery stores for more than $30, he says, and pints at craft beer bars reach $6 or $7.

“I’m shocked at how expensive they are,” he says. “And how cheap it is, actually, to make. It’s very time-consuming, but it’s cheap to make.”

Sanders hopes price is one of the distinguishing characteristics at Boise Fermentation Co., which opened March 6 at 420 N. Orchard St. on the Boise Bench.

It’s one of the main reasons he started brewing the fermented, slightly alcoholic tea drink himself. “It just didn’t become affordable for me,” he says.

Sanders, the owner and brewer, will pour his products from six taps. Four will offer kombucha, which is fermented on site. The other two will feature his ginger beer and a carbonated, cold-brewed coffee.

A pint of kombucha will cost $3 to $4, he says. A growler will run around $15.

He also plans to package kombucha in cans.

Boise Fermentation Co. will share space with Craft Brewers of Boise, a brewery and homebrewing store with 24 taps. Consequently, customers in the tasting room will have access to a bit of everything.

Well, almost everything.

Sanders plans to make two ginger beers — an easy, drinkable version, and a stronger, commercial variety. The former will be sold at the brewery. The latter will be supplied to local bars for drinks such as Moscow and Kentucky mules.

Creating business relationships with Idaho drinking establishments is one of Sanders’ goals, he says. Whether it’s kombucha, ginger beer — or even canned pickle juice — opportunity knocks, he believes.

“I’ve had some bars that were interested in trying to do some mixed cocktail kind of stuff,” he explains, “just as a healthier option to all the sugar-laden, everything-else mixers.”

Um, pickle juice — in a cocktail? “Pickle juice is usually a back,” Sanders explains. “People will usually drink it with a whiskey or something.” As an ingredient for bartenders, he adds, it’s more efficient to use than jarred pickle brine.

In addition to selling kombucha, Sanders plans to offer brewing classes. Kombucha is created from sugar, brewed tea and a symbiotic culture of bacteria and yeast.

Despite being associated with healthy living, kombucha is still making inroads in Idaho. Boise Fermentation joins established area players such as Idaho Kombucha Co. and Good Vibes Kombucha.

“It’s not exactly a new thing,” Sanders says, “but I think it’s come to the mainstream fairly recently — especially in Boise.”

Online: @boisefermentationco.

This story was originally published March 4, 2020 at 2:35 PM.