Made from fermented tea, beneficial bacteria and yeast, the effervescent concoction called kombucha has gone from underground favorite to supermarket staple. Its probiotic health benefits may be debatable, but the appeal of its cider-vinegar taste has put several local brewers in the spotlight.
Farm Boy Produce
Owner Mark Bevilaqua (whose last name serendipitously translates as “drink the water”) began business by selling greens at farmers markets and ventured into kombucha for health reasons in 2012. Lucky’s Markets and Drunken Monkey Coffee Bar are some outlets for the pineapple ginger, crème soda and peppermint lavender flavors.