ORIGIN:
A husband and wife team, Ian and Liz Ceppos, opened Cross Culture Kombucha in 2018. Ian's brother had made some kombucha in his kitchen, and Ian viewed the beverage as a heathy, fizzy alternative to beer or simple seltzer water. Ian and Liz began to imagine and concoct innovative flavors, using the combined living cultures of yeast and bacteria -- hence the name.
LOCATION:
Cross Culture Kombucha is the first kombucha brewery to open in Connecticut, and has grown over the years. Its products can now be found in dozens of grocery stores across the state. To accommodate this growth, a new facility was unveiled in fall 2022. It is located in a commercial area next to the Danbury Sports Dome.
EXPERIENCE:
As I enjoyed a flight of four flavors -- all equally tasty, attractive, and smooth -- regular customers streamed in and were greeted with Liz's warm smile. Besides getting a chance to learn the latest developments from the owners, customers came to refill bottles of Kombucha at a discounted rate, as well as try flavors that may not be available at their local grocer. The shop is set up like a typical brewery taproom, with bar seating and cafe tables that invite customers to gather and relax as they sip.
TIPS:
Periodic specials are posted on the shop's Instagram. On the day I first visited they were offering free flights.
Since this kombucha business was provoked by Ian's decision to abstain from alcohol, bottles of alcohol-free wines and mimicking mixers are also sold in effort to replicate popular cocktails and drinks.
Hours are limited. Check their website. read more