Fermenteria

I first tasted hard water kefir when I was in Nicaragua where I was living as an expat in 2021. I immediately fell in love with it. It was a beautifully social drink but didn't seem to give me the alcohol headache that I was so fa- miliar with. I have lots of negative reactions to alcohol. Additionally, while the "functional beverage" category seemed to be saturated, I often questioned the functionality of what I saw on the shelves. I wanted to create something that was backed by science that our consumers could believe in. I, with our team, spent the next 2 years figuring out how to make this recipe in a way that was commercially viable. It was a lot of hurdles to overcome, especially because we couldn't find anyone else in the US making hard water kefir. There just wasn't anyone else to ask. In addition to the hard water kefir, we also brew non-aloholic water kefir so you can enjoy Fermenteria all day, any time! Now, we brew Fermenteria water kefir in our own brewery in eastside downtown San Antonio where we also have a very cool taproom and community space. We also have an in-house lab where we propogate our own cultures, yeast, and test each batch to make sure it's packaged fully alive! We are totally bootstrapped and growing regionally in only Central Texas and Southern California at the moment, but we hope that the word gets out on water kefir and it becomes a household name!