Part art. Part science. Part nature doing her thing.

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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 kitchen, and now we're making our medleys accessible to everyone.

Step 01

Hunt and gather exhilarating flavors from pure ingredients

Step 02

Blend, brew, and taste until the perfect flavor profile emerges

Step 03

Ferment for probiotic perfection in our Opatija lab

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.

Energize.

Inspire.

Delight.

In a boochy mood.

Get Kombucha

Flaunt some swag

Explore Merch

Find us in the wild

our locations

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.

Eat in our kitchen

Kombucha flavor face-off! Which do you prefer? Tropical or Raspberry #forage #kombucha #localkombucha

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Why did the kombucha cross the road? Scoby could get to the other side #forage #kombucha #localkombucha

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On the road #forage #kombucha #tepache #localkombucha #localtepache

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