After a year of putting his plans for a craft kombucha business on hold due to COVID, Hans Taylor is excited to finally take his dream to the next level. His business, called the Fermenting Ape, is focused on creating various flavors of this specialty fermented tea using as many local ingredients as possible.
Tea flavored with ingredients such as ginger and lavender will be sweetened with local honey for both flavor and health benefits. Hans started making kombucha for personal consumption at home, but after encouraging feedback from friends and family about his recipes decided it may be time to share his craft with the community.
Fermenting Ape is still in the launch phase, but as Hans shares on his website: “We’ll keep y’all posted as we continue our mission to provide the New River Valley with truly sustainable, delicious, and naturally carbonated kombucha to change kombucha “culture” for better.”
To learn more, visit the Fermenting Ape website, or check out their social media page here.
