Brewed tea starts to get following in Bellingham
Published: March 3, 2013
It's different from your typical microbrewery, but it's one that might fit in well in Bellingham.
In December, Chris McCoy opened Kombucha Town on the sixth floor of The Herald Building in downtown Bellingham. Kombucha is a fermented beverage.
Along with a manufacturing facility, Kombucha Town has a tasting room where customers can learn about the process, try the product and buy it. McCoy describes it has some health benefits and some naturally occurring caffeine. It has a taste similar to sour cider.
"I first learned about it in 2007, when a friend brewed it," McCoy said. "When I tried it my reaction was, 'Whoa, this is interesting.' What's great about it for me is the way I feel when I drink it, and the health properties it offers."
It doesn't appear there are medical studies that back up some of the health benefits talked about by users, but it is growing in popularity. McCoy said the fermenting process creates a probiotic bacteria, which some studies suggest help the digestive and immune systems. He also believes kombucha helps detoxify the body.
The drink is creating a strong following across the U.S. According to SPINS, a market research and consulting firm, kombucha has posted double-digit growth in recent years. Sales in the U.S. have grown to around $370 million a year.
Although it's only been open a few months, Kombucha Town is already gaining a local following. The product is available at the downtown Community Food Co-op, The Market on Lakeway and in several restaurants. Last week, Haggen started selling it at its Barkley store and is scheduled to be in all of the Whatcom County Haggen stores later this year.
"We talk about its health benefits, " McCoy said. McCoy, who grew up in Bellingham and graduated from Western Washington University in 2010, said a factor in starting the business in Bellingham is because a product that promotes a healthy lifestyle fits in well with the community.
In marketing the product, the company wanted to focus on its home-town roots. The label on the bottle has a drawing of The Herald Building, along with an explanation about kombucha.
"A lot of marketing tends to portray kombucha as New-Agey, but we wanted to show that it's a good local product," said Kyle Willett, who is helping McCoy with sales and project management. "We don't want people to write it off as expensive hippie stuff."
Also helping is Sheridan Stuntz, the head brewer, and Chris' mother, Sharon McCoy, who made the original investment in the company.
"She didn't like it at first, but now she loves it," Chris McCoy said.
The product is expected to sell in stores for around $3 for a 16-ounce bottle and $5 for a 32-ounce bottle, along with a bottle deposit. Currently, the company is producing about 75 gallons a month, and has the capacity for much more, McCoy said.
They plan to sell the product just in this region, but if all goes well, McCoy might open other facilities in other communities.
In December, Chris McCoy opened Kombucha Town on the sixth floor of The Herald Building in downtown Bellingham. Kombucha is a fermented beverage.
Along with a manufacturing facility, Kombucha Town has a tasting room where customers can learn about the process, try the product and buy it. McCoy describes it has some health benefits and some naturally occurring caffeine. It has a taste similar to sour cider.
"I first learned about it in 2007, when a friend brewed it," McCoy said. "When I tried it my reaction was, 'Whoa, this is interesting.' What's great about it for me is the way I feel when I drink it, and the health properties it offers."
It doesn't appear there are medical studies that back up some of the health benefits talked about by users, but it is growing in popularity. McCoy said the fermenting process creates a probiotic bacteria, which some studies suggest help the digestive and immune systems. He also believes kombucha helps detoxify the body.
The drink is creating a strong following across the U.S. According to SPINS, a market research and consulting firm, kombucha has posted double-digit growth in recent years. Sales in the U.S. have grown to around $370 million a year.
Although it's only been open a few months, Kombucha Town is already gaining a local following. The product is available at the downtown Community Food Co-op, The Market on Lakeway and in several restaurants. Last week, Haggen started selling it at its Barkley store and is scheduled to be in all of the Whatcom County Haggen stores later this year.
"We talk about its health benefits, " McCoy said. McCoy, who grew up in Bellingham and graduated from Western Washington University in 2010, said a factor in starting the business in Bellingham is because a product that promotes a healthy lifestyle fits in well with the community.
In marketing the product, the company wanted to focus on its home-town roots. The label on the bottle has a drawing of The Herald Building, along with an explanation about kombucha.
"A lot of marketing tends to portray kombucha as New-Agey, but we wanted to show that it's a good local product," said Kyle Willett, who is helping McCoy with sales and project management. "We don't want people to write it off as expensive hippie stuff."
Also helping is Sheridan Stuntz, the head brewer, and Chris' mother, Sharon McCoy, who made the original investment in the company.
"She didn't like it at first, but now she loves it," Chris McCoy said.
The product is expected to sell in stores for around $3 for a 16-ounce bottle and $5 for a 32-ounce bottle, along with a bottle deposit. Currently, the company is producing about 75 gallons a month, and has the capacity for much more, McCoy said.
They plan to sell the product just in this region, but if all goes well, McCoy might open other facilities in other communities.
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