Moniker Ferments—Brewer Q&A
Based in: Fayetteville, AR
Distribution: Fayetteville, AR
Let’s talk about the packaging first, because it is obviously super adorable. We love the bright colors and the imaginative logo, which was designed by a local artist in Fayetteville. It has a modern, fresh, fun feel to it that really matches the flavors, which are truly amazing.
Berry Rooibos is smooth, but with character. A perfect base for a nice kombucha float! Dry Hopped has strong hoppy notes, making it similar to beer, but way better—it’s light, crisp, citrusy and delightfully fizzy. We love that it uses sencha tea—our fave for home brewing!
Emily Cassidy and her husband Josh started the brand, after a coffee shop where Emily was working decided to start stocking her home-brewed kombucha!
We chatted with Emily about the couple’s journey to become commercial kombucha brewers, and the small but growing booch scene in Arkansas.
Kombucha Hunter: Why did you choose aluminum for your packaging?
Emily Cassidy: We chose aluminum cans for several reasons that are a huge part of our identity as a kombucha brewer. The reason we provide our Kombucha to you in cans is because aluminum is usually recycled and back on the store shelf in 60-90 days. There is no limit to how many times aluminum can be recycled, and recycling just one can saves enough energy to run a TV for 3 hours (just to give an idea of how much energy). Also, because so many aluminum beverage cans are now being recycled, they make up just under 1% of waste in the US. Beverage/beer cans are actually coated along the inside so that nothing can leach into the beverage/kombucha. It’s why corrosion doesn’t happen inside your favorite beer or bucha cans.
KH: Why did you decide to start selling your booch?
EC: We became commercial brewers when a need arose in Fayetteville for a local kombucha for local business. I have worked at Onyx Coffee Lab for around three and a half years. The owners wanted kombucha on tap in their cafes, and I had been brewing at home for about two years, so I jokingly offered to make it and sell it to them, and they very seriously said yes. Demand grew and grew over the next few months from other local businesses who wanted our kombucha on tap, so my husband/partner and I decided to make it an official business. Fast forward two years this month, and here we are!
KH: The name is really fun! How did you come up with it?
EC: Josh came up with the name! He is really good at that kind of thing. We both liked “Moniker” because it simply means, “a name,” and ferments is something not every kombucha company uses to describe themselves. Our logo was designed by Taylor Morgan, who is a badass graphic designer and friend of ours here in town. He does a lot of art for music festivals, and some stuff on his own, and has been extremely supportive of Josh and I on our path to make Moniker Ferments legit.
KH: What is the kombucha scene like in Arkansas like now?
EC: The market is still so new that we are kind of still educating people as to what kombucha is and why they’ll love it. But, we have saturated enough of the market to have a pretty good sized following! We look forward to the growth and interest that Arkansas continues to promote every day, and we see that first hand each week as people here seek to be healthier, happier, and more conscious of their lifestyles and the effects on the planet and those in their community.