History of Kombucha
Kombucha originated in China in the early 1900s. It is a tea-based beverage that is brewed and cultured for a period of 14 – 21 days and then consumed at that time or infused with complimentary flavors to create unique taste blends only found in hand-crafted kombucha. The cultures use up most of the alcohol, caffeine and sugars leaving a non-alcoholic, healthy alternative beverage for people who want to avoid those ingredients. At Bare Culture, we keg our kombucha instead of bottling it so that you will always have a fresh, naturally effervescent product to enjoy.
History of Bare Culture
The Bare Culture concept began in the Threadgill kitchen after a trip to Hawaii where Heather and Joe tasted some amazing kombucha. Heather decided to try and brew at home, where the process eventually took over the kitchen. In 2013, Heather moved her operation into the Midtown area of Coeur d’Alene, becoming owner, operator, and recipe developer. After assisting Heather during a major business growth spurt, Rob and Renetta decided to partner with Heather to create Bare Culture, LLC. January 1, 2015, the corporation was born and the business was moved into a larger space. The brew house now occupies space big enough for further expansion and the tap room provides space to allow for relaxing, ping pong, and foosball, as well as an outdoor patio.