Kombucha Brewing

Kombucha brewers ferment and bottle kombucha tea and other fermented beverages.

With kombucha mainstream and functional beverages growing, kombucha generates revenue of $120,000-$400,000 with 60-75% margins through distribution, retail, and on-tap.

The business requires fermentation and SCOBY management expertise, commercial brewing equipment, bottling and carbonation capability, beverage permits and insurance, and consistent flavor and quality.

Products include flavored kombucha varieties, seasonal and rotating flavors, low-sugar and probiotic drinks, on-tap kombucha for cafes and restaurants, other fermented drinks (jun, water kefir), and retail bottles and growlers.

Revenue through distribution, on-tap accounts, and retail.

Success factors include fermentation expertise and consistency, developing appealing flavor profiles, distribution to stores and cafes, on-tap accounts with restaurants and taprooms, and compliance with beverage regulations.

Marketing focuses on health-conscious consumers, cafes, specialty stores, and on-tap locations.

With kombucha popular and functional beverages growing in 2025, kombucha brewing offers fermented opportunities serving wellness drinkers with consistent quality and flavors as differentiators.