The inside story on the booming local kombucha business
and why it’s putting Santa Cruz on the map
Fermented yeast and bacteria. If the soda-slurping generations of yesteryear had been told that a beverage based on that combination would be the fastest growing drink on the market someday, they would’ve laughed, or maybe even made a gagging gesture, and offered you another Dr. Pepper.
But the day is here and the drink is kombucha, a probiotic brew of tea and a multiple culture of yeast and bacteria.