Brew Dr. Kombucha Launches First Fall Seasonal

Limited Edition Harvest Available Through October
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PORTLAND, Ore. (Aug. 13, 2018) — Inspired by the bounty of Oregon’s orchards, fields and gardens during autumn, Brew Dr. Kombucha is excited to announce the release of its fall season kombucha, Harvest, which is now available nationwide. The limited-edition Harvest features apricot and tarragon flavors and marks the first fall seasonal for the country’s leading 100 percent raw kombucha brand.

Brew Dr. Kombucha Harvest

Brew Dr. Kombucha Harvest

“With subtle hints of apricot, tarragon and green tea, this sweet and savory kombucha reminds us of a crisp fall day in the Pacific Northwest,” said Matt Thomas, Founder and CEO of Brew Dr. Kombucha. “Using organic, raw ingredients is an important part of the process for all of our flavors, and Harvest conveys the inspiration we find each day in the nature surrounding us.”

Since launching Brew Dr. Kombucha in 2008 from the kitchens of Townshend’s Teahouses, the brand has continued to innovate its kombucha-making process. Using a specially designed distillery, Brew Dr. Kombucha removes the alcohol from the fermented tea without the use of heat, preserving the beverage’s beneficial live and active cultures. All varieties use Townshend’s custom organic tea blends, herbs and botanicals, resulting in a smooth and balanced taste.

Harvest will be available in 14 oz. and 32 oz. glass bottles from August through October 2018 in the U.S. and Canada.

For the complete list of varieties available and more information about Brew Dr. Kombucha, visit www.brewdrkombucha.com

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About Brew Dr. Kombucha
Townshend’s Tea Company was started by Matt Thomas in 2006 with the idea of serving great teas in a casual teahouse setting. Over the years, the effort of presenting the wide world of tea to their guests has expanded the Townshend’s collection to over 120 tea offerings, including classic teas, rare varieties, chai latte recipes made from scratch, Taiwanese bubble tea, and an herbal apothecary line. The company now operates nine teahouses in Oregon, Montana and Utah.

In 2008, the company began making kombucha in the kitchens of their then two teahouses, giving it the name Brew Dr. Kombucha. It was only natural for them to choose some of the same great custom tea blends they had developed for service at their popular teahouses and ferment those into kombucha. It turns out that approach is unique, as most commercially available kombucha is flavored with juice at the time of bottling. Brew Dr. Kombucha’s flavor profiles come from attention to the quality and formulation of the organic tea and botanicals used, creating a difference you can taste.

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