*UPDATE: Gnarbucha has since opened their taproom to the public with hours on Monday - Friday from 10 a.m. - 5 .p.m.
20 years ago if I told you that people would be spending tons of cash on a drink that's filled with bacteria, you'd probably call me crazy. But yet, here we are in 2019 and the kombucha business is booming across the country.
Don't get me wrong, it's taken a few years for the industry to really establish a solid foothold in mainstream markets. This was likely fueled in part by the overpriced, vinegary concoctions found for years at local supermarkets.
Kombucha has evolved my friends and local businesses are opening up shop, offering delicious brews that have serious drinkability.
Chris Prevatt is the owner of Gnarbucha, the only place on the First Coast that specializes in kombucha and only kombucha. His business, located in Atlantic Beach, has taken off in the past few years.
“You can find our kombucha at dozens of retailers all over the city, including local breweries and even grocery stores,” says Prevatt. “Some bars like Ruby Beach even have it on draft and do kombucha infused cocktails.”
Coming into the third year, Gnarbucha sends out anywhere from 750 -1,000 gallons of kombucha a month to local retailers. Even the Jacksonville Jaguars are drinking the stuff! Prevatt says that this is just the beginning.
“We’d love to put together a little taproom down the road, space where people can come and hang out," says Prevatt.
Right now, Gnarbucha is a production facility first and foremost. When you walk in the doors, big silver vats take up space on the bare floor and intricate kitchen tools line the shelves.
Prevatt says that his culinary background and love for beer inspired him to open up shop in the first place.
"I used to be a corporate chef at Cisco and then went into the brewing world and got into brewing beer," he says. "I realized the craft beer market was too saturated, so I resorted back to my culinary background. I love beer, pickles and kimchi....it just made sense to do kombucha."
Prevatt says he had no idea what he was doing when he first started brewing but slowly got better at it. He began testing out kombucha brewed inside his home at farmers markets and other local events.
It was well received.
Fast forward almost three years and Gnarbucha is almost ready to start bottling and distributing to Native Sun, Lucky's and other major retailers.
"We have a bottling machine being built right now in Italy," he says. "It should be done at the end of summer and that's really when we get to work."
So what's brewing currently over at Gnarbucha? Glad you asked. They're working on a Guava kombucha right now that will be released just in time for the warmer spring months.
Gnarberry remains their best seller, a mixed berry brew with bright pops of tartness and hints of ginger. But personally, I love their lavender lemonade kombucha. Tangy and refreshing, the brew is like an adult version of everyone's favorite childhood drink.
Prevatt says that down the line he may start playing around with alcoholic kombucha.
We'll be the first to say, we wouldn't mind that at all.
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