sellon brewdr 8040


“We waste a lot of food. We don’t have to. We just do, because we don’t think very hard sometimes. If you’re a cook, you know how to transition ingredients through a cycle of different dishes-Sunday’s roast chicken becomes soup stock, sandwiches, stews…until everything is used up. In a time when climate change is no longer something that could happen in the future (because it’s already happening right now), it’s shocking to note that Americans waste approximately 40% of their food and 90% of that waste goes into landfills. But that’s the reality, which isn’t just environmentally horrifying but a damn shame because of the missed opportunities for tasty “byproduct” foods you aren’t thinking about. For example, let’s say you are a purveyor of tea and you like to ferment the tea into kombucha. You not only end up with spent tea leaves-you have alcohol. What to do with it?

If you’re Portland, Oregon’s Brew Dr., you sequester the alcohol from the fermenting tea, keeping your kombucha buzz-free, and you hand it over to Thomas & Sons where it’s distilled into artisanal spirits.”

Big thank you to Amy Glynn from Paste for this article. For the rest of the article from click here.


Find out where you can buy raw, organic kombucha from Brew Dr.