Based in: Orange County, CA
Distribution: Orange County + Los Angeles (on tap only)
Fermensch was founded by Chad (pictured) and Norman Huniu, who are—as you may have guessed—related. Father and son, to be exact. We love family booch partnerships—and there are definitely quite a few—but we are particularly endeared by parent/child brewing partnerships. (See our profile of Oregonic Tonic, which is run by Dave Yancey and daughter Ally).
Perhaps it’s that intimacy in business that yields brews that taste very well-cared for. Like Jalapeño Cilantro Lime, which has just the right amount of heat, with a soft citrusy note. It’s so crisp and fun and refreshing.
This is small-batch kombucha uses only local ingredients, and you can really taste the craftsmanship in the brews, especially since the only way to taste them is from fresh from the tap. Their Thai Strawberry is another stand-out flavor. Chad and his dad are always thinking up innovative flavors—like their latest, Dry Hopped Pear. Hops is an ingredient that is not often used in kombucha, but when it is, the result is incredibly unique and satisfying. By blending the pear with hops, Fermensch's brew takes on a sweet-and-dry quality that we really appreciate.