Part art. Part science. Part nature doing her thing.
Earthy, sparkly, bright, tangy, cool + fizzy tingles from a can.
A simpler process for bigger flavor
We like to think we’re a gateway to the fermented wonder of kombucha and tepache, unlocking a door—or popping a can—into a mystical, effervescent flavor rainbow.
We started tinkering with wild flavors and fermentation in small batches in our Madison kitchen, and now we’re making our medleys accessible to everyone.
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Step 01
Hunt and gather exhilarating flavors from pure ingredients
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Step 02
Blend, brew, and taste until the perfect flavor profile emerges
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Step 03
Ferment for probiotic perfection in our Wisconsin lab
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Step 04
Can and send to fizz-loving friends everywhere
Same family, different culture
You probably know kombucha. But have you met its uncaffeinated cousin, tepache? It’s our newest brew, first gifted to the world by Mexico centuries ago.
While tepache is equally as fizzy, fun and probiotic-infused as kombucha, it’s made from fruit instead of tea—trading those tangy, vinegar-esque tingles for a sweeter, brighter wave of taste.
In a boochy mood
Pining for pineapple
Find us in the wild
Make your mouth water
Born in the heart of Madison, Forage Kitchen crafts local, health-conscious meals in our locations throughout the midwest. Stop in to see how we’re making healthy happy.
Follow us @DrinkForage
Kombucha flavor face-off! Which do you prefer? Tropical or Raspberry #forage #kombucha #localkombucha
Why did the kombucha cross the road? Scoby could get to the other side #forage #kombucha #localkombucha
On the road #forage #kombucha #tepache #localkombucha #localtepache