They've Seen Fire and They've Seen Kombucha

It’s been said that Nature loves diversity, and Flying Embers Hard Kombucha is proving this to be true. The “mother” culture they use for these delectable zero-sugar beverages is a true amalgam of four kombucha cultures that came from the home brewing kitchens of the Flying Embers founders. (More on cultures on page 21.)

You may already be familiar with the name of the founder, Bill Moses. Also the founder of Kevita and Casa Barranca winery in Ojai, Moses has disrupted the field in every arena he enters. For example, there’s a plethora of kombucha on the market, but what sets Flying Embers apart is the deep-dive into the study of adaptogenic herbs and plants that resulted in an alcoholic kombucha that is refreshing and tastes delicious, but also benefits the body as you imbibe.

Flying Embers is committed to sustainability, keeping a small carbon footprint, keeping the distribution local and working with their distributors to keep this concept at the forefront of their operations.

The name of the company comes from a very personal place. Moses was profoundly affected by the Thomas Fire, staying on his property to save it, which also became a hub for fire trucks and firefighters (including a group of Cal Fire inmates). One percent of Flying Ember profits goes to fire-related charities, as is befitting since he came very close to losing everything, but at the last second, the wind shifted, leaving in its wake a shower of live flying embers.

The current flavors, Lemon Orchard, Ancient Berry and Ginger & Oak, can be found in many local food markets by the bottle or four-pack (yes, those rings are biodegradable) and on tap in select restaurants and pubs in Santa Barbara, Ventura and Ojai.

Each flavor has its own recommended food pairings to elevate your gathering. Start guests off with the Ancient Berry as a pre-dinner cocktail or pair it with a glazed duck or a light pasta. If tacos are more your style, the Lemon Orchard offers a fresh citrus to balance fatty carnitas or a luscious guacamole. To stand up to the bold flavors of the Ginger & Oak, pair this ’booch with spicy Thai curry or Ethiopian red lentils.

Aside from three new flavors of hard ’booch coming this winter—Guava Hemp, Grapefruit & Thyme and Pineapple & Chili—what’s next for the company behind these magical elixirs? Beer.

Not just any beer, but a line of beers that are “bittered” using adaptogens like reishi and lions mane mushrooms in a very Old World method. Through extensive research of brewing traditions, co-founder Beryl Jacobson discovered that in many indigenous cultures, beer was brewed with what they had on hand. It wasn’t until the “German Beer Act of 1516” that beer became primarily bittered with hops and barley.

Moses is excited to bring back the ancient ways and will be brewing them up in parent company Fermented Sciences’ brand new state-of-the-art brewing warehouse in North Ventura. The best part is there will be a taproom. Ventura’s ever-expanding brew scene just got that much cooler.

For more info, visit FlyingEmbers.com.