Our founder, Matt Thomas, began the company based on his love for tea and the creativity possible with tea as a starting point. We celebrated tea in our teahouses for 14 amazing years.
We brewed our first tasty raw kombucha made from high-quality teas and botanicals at our Portland teahouse before it became what’s now known as Brew Dr. Kombucha.
With the help of a Local Producer Loan from Whole Foods Market, we moved Brew Dr. out of our teahouse kitchen and into our first brewery in Southeast Portland.
Installation of a non-heat distillation process made it possible to produce real, authentic kombucha while removing the alcohol resulting from fermentation. Instead of throwing it away, we find innovative and sustainable methods for repurposing the alcohol for fuel or hand sanitizer.
From the teahouse in 2008, to a small pilot brewery in 2010, to our current 50,000 sq ft brewery which was finished in 2016, we’ve been steadily expanding in order to responsibly meet the demand for our kombucha which can be found nationwide while staying true to our roots in Portland, Oregon.
We earned our B Corp certification in September 2018, cementing our values as a company that seeks to use business as a force for good. This commitment influences every area of our business, from sustainability to social justice and beyond. Learn more about B Corps here.
Over the last few years, we have expanded our capabilities to include working with new ingredients such as juices and natural sources of caffeine, alongside our tea and botanicals. Our consumer-led insights program incorporates syndicated and panel data, with in-person tastings and consumer feedback — so send us your ideas!
We will continue to explore the magic of tea, crafting easy-drinking, functional, and deliciously refreshing beverages. Thank you for joining us on this journey and taking time to read our story!
