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Show Notes
“A few miles south of San Francisco, California’s Highway 1 passes under Devil’s Slide, and just past the Montara Lighthouse, a small seaside town emerges. To the east, the foothills of Montara Mountain are home to horse farms on Sunshine Valley Road, reminders of the days of the Ranchos when the Spanish mission system had run of the land. West of the highway, majestic Monterey Cypress trees stand sentinel as cold water from the Pacific, having traveled the world, is reduced to mist as it crashes into Moss Beach’s rocky cliffs. In this mist, and the fog created when cold air of the northern Pacific meets heat from California’s central valley, Moss Beach Kombucha is grown.”
There are few more attractive areas closer to a major city than the small town of Moss Beach, a mere half hour south of San Francisco Airport. It’s here that Douglas Nelson brews his uniquely Northern California flavors of kombucha.
He blends Meyer Lemons with Ginger and Cayenne; Hibiscus and Lime; Turmeric and Black Pepper; and Celery with Lavender.
The bottles are available locally, in and around San Francisco and Silicon Valley.
We stopped by to take a tour of the brewery (something he invites anyone visiting the Bay Area to do) and were impressed with a production facility that, while small scale compared to some, produces big flavors.
Moss Beach Kombucha uses all organic ingredients and no artificial extracts or flavors.
To hear Douglas describe each of his flavors in detail and the journey that led him to start the company back in 2017 click on the podcast icon below.
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