Who Created Boochcraft?
Established in 2016 by three friends from Ocean Beach, San Diego, founders Adam, Todd, and Andrew were connected by one simple yet fundamental value- to “Eat Real Food.” The trio set out to craft a revolutionary better-for-you hard kombucha that is naturally gluten-free, unpasteurized, vegan, and made with fresh-pressed organic juice and freshly steeped tea (our original name was Kombucha Revolution if you can believe it)!
However, Boochcraft’s story throughout the years is ever evolving, full of pivots and crossroads. As one of the first hard kombucha companies in the nation to brew, keg, and can high percentage kombucha, that should come as no surprise!
These crossroads came with complex choices regarding process efficiencies, cost reductions, and staying true to our values. For us, these complex choices are simplified when we view them through the lens of our purpose: creating a sustainable connection between business and wellbeing.
What we’ve given a sh*t about since the very beginning:
- Fresh-pressed. Since Day one, we’ve sourced and juiced whole fruit and produce.
- Keeping it REAL. In our certified organic traditional kombucha, we don’t use concentrates, preservatives, artificial ingredients, grains, or animal products. Ever.
- No compromises. It might not be the easy way, but it’s the right way. We channel our innovative spirit into every facet of the company.
Boochcraft started off in a relatively small space in Chula Vista, CA where we squeezed each and every drop of juice from organic fruits in-house. In our early stages, a beer industry veteran came through to check out our operations, saw how we were juicing, and simply said “that’ll never scale.”
Even more driven by those words to prove the world wrong and stick to our values, we expanded into a larger space, and have acquired a juicing machine all the way from Italy. We now have the quote “that’ll never scale” painted on the wall where our small juicing station once stood as a reminder of where we started. We showed them, right?
The mindset to continuously “Do Better”:
“Since we first had the idea to start Boochcraft,” says Adam, Boochcraft co-founder, “Many things have changed since those early days, but one thing remains true: our commitment to doing better for the planet, giving back to the community and doing business in a sustainable way.”
Our uncompromised focus on product, people, and the planet led us to start our journey to become a certified B-Corporation in 2020. In May of 2022, after years of dedication, research and adjustments, we finally accomplished our dream and became the first hard-kombucha company to achieve this status, and are damn proud of it!
When it comes down to it, it’s never easy being a pioneer in a growing industry. When asked if we looked back, would we change anything? Co-founder Todd said, “When it comes to value-based decisions, cutting corners isn’t an option. Doing things the right way, even when it’s more difficult, or operationally challenging is at the core of being a true craftsman. We take pride in being makers and crafting a beverage that we are proud to offer to the world.”
A little about our founders:
Co-Founder/Head of Impact Initiatives
Adam has been brewing regular kombucha for over a decade and began brewing for retail sale at his own restaurant in 2011. His restaurant, Local Habit, was the first restaurant in San Diego to offer kombucha on tap and likely one of the first in the country. Adam’s passions include surfing, acroyoga, organic gardening, cooking and building culture around Boochcraft.
With over 10 years of experience brewing beer, wine, cider, mead, and (of course) kombucha, Andrew isn’t shy when it comes to fermentation. When he’s not fine-tuning kombucha recipes and tinkering with the brewery equipment, you’ll find Andrew tending to his urban farm comprising of chickens, bees, worms… and a couple of toddlers.
Todd has been an entrepreneur for the past 26 years, starting his first business when he was just 16 years old. Creating a culture of community at each business is a personal goal and he looks to create that “family feeling” in and outside the office. When he’s not working you can find Todd engaged in some of his favorite past times such as running, biking or climbing.