D.C.’s first kombucha brewery looks to expand

D.C.’s first kombucha brewery looks to expand

At 11 a.m., it’s 83 degrees outside and even warmer inside the greenhouse tent in Northeast Washington where plastic barrels of tea sit to ferment. Wednesday is production day at Capital Kombucha, and John Lee, dressed in shorts, sneakers and a baseball cap, says he has gotten used to the heat. “Yeah, summertime is rough,” he said, surrounded by glass bottles in the company’s 350-square-foot workspace in Union Kitchen. He used to have an air conditioner, but isn’t sure where it went. Now he and his team of employees rely on a portable fan to keep them cool. Read more

This article appeared in The Washington Post, August 30, 2014


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