Brewery interior
FermaFizz
Our Kombucha
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Portland, Oregon · Est. 2017

We Don't Just Make
Kombucha

We make a statement. A statement that gut health can be delicious, fermentation can be an art form, and a drink can actually change how you feel — body and soul.

Read Our Story Visit Taproom
The Origin

It Started with a
Mason Jar & a Hunch.

"Healthy drinks shouldn't taste like a punishment. We set out to fix that — one wild ferment at a time."

— Sam & Priya, Co-Founders

Armed with a SCOBY culture rescued from a farmers' market (since named Gerald), a rented garage in Portland's Pearl District, and a dog-eared copy of The Art of Fermentation, they started brewing. The neighbours complained about the smell. They kept going.

S
Sam Rodriguez
Co-Founder · Head Brewer
P
Priya Kapoor
Co-Founder · Flavour Alchemist
Founders brewing
2017
Founded
How We Got Here

Seven Years of Bold Moves.

From a rented garage to a national brand — the short version.

Year One

The Garage Era

Sam and Priya brew their first 40-litre batch in a rented Pearl District garage. 47 failed attempts before the first drinkable batch. Neighbours vote it "Most Likely to Smell Weird."

First Retail

Farmers' Market Debut

FizzyCulture hits the Portland Saturday Market. 200 bottles sell out in 3 hours. A local food blogger calls it "the most dangerous kombucha I've ever tasted" — in the best possible way.

Pivot Year

Online & Nationwide

Pandemic forces a full pivot to DTC shipping. The Culture Club subscription launches. Within 6 months, FizzyCulture ships to all 50 states and hits 10,000 active subscribers.

The Taproom

5,000 sq ft HQ Opens

The flagship brewery and taproom opens on SE Division. 12 rotating taps, a dog-friendly patio, growler fills, and a live music stage. The neighbourhood finally forgives the smell.

Today

Best Craft Bev 2024

250K+ loyal subscribers. "Best Craft Beverage" at the National Fermented Foods Awards. And Gerald? He's healthier than ever, still bubbling away in vessel number one.

What We Stand For

Our Mission & Core Values.

Three words guide every decision we make in the brewery — and beyond it.

"To make the world's most flavourful living drinks — crafted with integrity, brewed with obsession, and shared with everyone."

Radical Honesty

No proprietary blends. No hidden sweeteners. Every ingredient, every process — listed, explained, and open to inspection. If we wouldn't serve it to our own families, we don't make it.

Value 01

Science-First Brewing

No proprietary blends. No hidden sweeteners. Every ingredient, every process — listed, explained, and open to inspection. If we wouldn't serve it to our own families, we don't make it.

Value 02

Planet Positive

No proprietary blends. No hidden sweeteners. Every ingredient, every process — listed, explained, and open to inspection. If we wouldn't serve it to our own families, we don't make it.

Value 03
Sustainability at FizzyCulture
Renewable Energy
100%
Compostable Packaging
100%
Carbon Offset
150%
Earth Matters

Good for You.
Good for Earth.

We believe the gut health of the planet is just as important as yours. Our sustainability commitments aren't marketing spin — they're baked into our cost structure.

Ingredients sourced locally (<100 miles) 87%
USDA Certified Organic ingredients 100%
SCOBY waste composted / upcycled 95%
Shipping packaging recycled/compostable 100%
Carbon offset vs annual emissions 150%
As Seen In

Awards & Recognition.

Bon Appétit
Eater PDX
Forbes 30U30
Willamette Wk
2024
National Fermented Foods Awards

Best Craft Beverage

Beating 340 entries across all fermented beverage categories. The judges called the Berry Hibiscus "a revelation."

2023
Oregon Small Business Awards

Most Sustainable Brand

Beating 340 entries across all fermented beverage categories. The judges called the Berry Hibiscus "a revelation."

2022
Forbes 30 Under 30

Food & Drink Category

Beating 340 entries across all fermented beverage categories. The judges called the Berry Hibiscus "a revelation."

Become Part of the Story

Ready to Trust Your Gut?

Shop the full range, visit us at the taproom, or subscribe to the Culture Club — your gut will thank you.

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