Sierra Kombucha now more than an experiment

Former Swall Meadows couple started thriving business out of their garage

Sierra Kombucha, a company that began as a nine-month experiment in Mark and Margaret Jackson’s garage, is poised for growth this year with a new label and an expansion into additional markets in the Eastern Sierra, Northern California, and the Reno area.

The Jacksons, who lived in Swall Meadows for six years and currently reside in Minden, Nevada, took their product door-to-door beginning in 2012 and built a loyal following in the process. Their product now lines the shelves at Eastside venues like Manor Market, Raymond’s Deli, and Black Sheep Café in Bishop, and Sierra Sundance Whole Foods, Stellar Brew, and Old New York Deli in Mammoth.

In March, Sierra Kombucha was named Rural Small Business of the Year by the U.S. Small Business Association.

“I started drinking kombucha about seven years ago for health reasons,” recalled Sierra Kombucha President Margaret Jackson of the inception of the company. Like many before her, Margaret found it took several tries to get hooked on the beverage. “I don’t know how many bottles it took, maybe two or three, but after I got over that initial dislike of it, I kind of got addicted,” she said.

At the time, there was only one major brand of kombucha on the market. Margaret and Mark decided to change that.

“Mark fell in love with the whole craft of brewing kombucha,” Margaret said. The brewing process is deceptively simple: brewers steep a “Scoby” (symbiotic culture of bacteria and yeast) in green or black tea, adding sugar and sometimes juice. The microorganisms in the Scoby feed on the sugar, fermenting the tea. The end product is a slightly carbonated, probiotic beverage that typically contains a range of organic acids, vitamins and enzymes.

Mark brews Sierra Kombucha with organic green tea, organic sugar, and organic or all-natural juices. The company offers flavors such as Pinnacle Pineapple, Granite Ginger, and Peak Pomegranate.

“High Desert Prickly Pear is probably our most unique and newest flavor,” Margaret said. “Mark wanted to do that because he remembers picking and eating it [pear] in his grandfather’s backyard.”

The Jacksons strive to create a mild but tasty beverage, Margaret added. She described their kombucha as slightly less carbonated and lighter in taste than other brands. Their brew also contains less sugar than most brands, with a maximum of four grams per eight ounces, and minimum of one gram per eight ounces.

Sierra Kombucha is evolving this year, with a new label and bottle design. The new bottles will be smaller, Margaret said; “We found that 16 ounces is sometimes a lot to consume.” The new bottle will be more portable for day hikes and other outings, and easier to drink in a single sitting.

With the first full year of business under their belts, “We feel we’re in a good place for growth,” Margaret said. Sierra Kombucha will roll out its new look within the month,

For more information, visit Sierra Kombucha’s website.