Bold Flavor, Timeless Tradition, Sustainable Refreshment
Why The Original Ginger Beer?
Naturally fermented and nutrient-packed.
No artificial preservatives.
Supports gut health with prebiotics.
A replacement for alcohol.
Reviving tradition through bold flavor, natural fermentation, and a health-conscious mission.
Naturally Fermented & Crafted for Wellness
Naturally Fermented & Crafted for Wellness
Why Ginger Beer?
Historically known for its bold flavor and medicinal properties, ginger beer has long been celebrated for its digestive benefits and refreshing qualities. Unlike modern sodas masquerading as ginger beer, we preserve the authentic process of natural fermentation, creating a drink rich in prebiotics, antioxidants, and essential nutrients.
Our Mission
We aim to redefine the beverage industry by reviving time-honored brewing techniques that prioritize natural ingredients, sustainability, and wellness. By crafting a ginger beer free from artificial carbonation, preservatives, and added sugars, we’re offering a bold, health-forward alternative that’s as kind to the planet as it is to your body.
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Meet the Team
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Adrian Bray
Adrian brings vital financial oversight as comptroller, ensuring our traditional fermentation methods can scale efficiently while maintaining product integrity.
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Bryant Jolley
Bryant Jolley, CPA and farm owner, provides crucial expertise in agricultural processing, bridging the gap between traditional fermentation practices and modern production requirements.
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John Middleton
John’s experience creating restaurants worldwide for P.F. Chang's China Bistro adds valuable insight into bringing authentic beverages to modern markets, particularly in scaling production while maintaining traditional quality.
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Steve Lohr
Steve Lohr, President & CEO of J. Lohr Vineyards & Wines, brings decades of experience in beverage industry growth, distribution, and strategic planning.
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Lars Petersen
Lars Petersen's background is particularly synergistic - his Masters in Biotechnology and 20 years in the beverage industry, from Chr. Hansen to Farm Dog Juices, directly supports our fermentation processes. His expertise helps translate traditional methods into reliable commercial production.
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Emily Bezinover
Emily Bezinover, a Business Administration student at Cal Poly (3.82 GPA), brings fresh perspective to marketing our traditional product to modern consumers. Her social media campaign experience and multicultural background help connect our historical brewing methods with today's health-conscious market.
Ken Emmer, Founder
My journey into traditional fermentation and whole foods began in 1972, when I lived with Michio and Aveline Kushi at their home in Brookline Village, Boston. Living at 62 Buckminster Road was more than just a housing arrangement - it was an immersion into a movement that would transform American food culture. Michio and Aveline had started Erewhon in 1966 as a tiny below-street-level store on Newbury Street in Boston, selling bulk grains and seeds to a growing community hungry for traditional foods. By the time I arrived, Erewhon had become a beacon for natural foods, and the Kushis were at the center of a revolution in American eating habits. In their home, I learned traditional….
