Mountain Culture Kombucha

Fast Facts

  • Producer Peter Roderick and Jonathan Dickinson
  • Founded 2012


  • Kombucha

Find Them

INTENTION. In 2012 Mountain Culture Kombucha had the bright idea to take small batch, homebrewed kombucha, scale it into a business and keep using only clean mountain water, truly good ingredients and naturally occurring micro-organisms.  They make their kombucha using only pure mountain water, fair trade certified organic tea and raw sugar. They ferment using a mother culture passed down through generations right here in the Blue Ridge Mountains, which they believe embodies the spirit of Appalachia into the living brew of every batch. Mountain Culture Kombucha create unique flavors in house, using fresh pressed juices, whole herbs and spices, whole cone hops, even espresso from their local coffee roaster. They get testing done on their finished product by working with world-class food science and enology laboratories so they can ensure the highest possible potency of organic acids and probiotic content. Mountain Culture kombucha crafts their product to be powerful, full of flavor, and thriving with life.

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