Artisan Beverage Cooperative was founded in 2013 by the owners of Katalyst Kombucha, LLC and Green River Ambrosia, LLC. Katalyst had been producing kombucha teas since 2005 in Greenfield, Massachusetts and Green River Ambrosia began producing meads and Ginger Libation at the Katalyst brewery in 2007. As each company developed independently it became clear that by fully joining forces the mission of each company could be fulfilled more effectively and all of the operations could become more efficient.
Our Guiding Principles
Made with certified organic wild Maine Blueberries from Burke Hill Farm in Cherryfield, ME, and organic ginger from Kauai Organic Farm
Each bottle contains (approx.) 750mg certified organic blue green algae from E3Live algae and 500mg organic cordyceps mushrooms from Aloha Medicinals
Made with certified organic schizandraberry grown at Chang Farm in Whatley, MA
Made with lots of fresh organic ginger from Kauai Organic Farm
Just the booch, pure and simple.
Made with fairly traded, certified organic jasmine green tea
Made with concord grape from Growers’ Cooperative Grape Juice Company in upstate NY
* Certified USDA Organic
Our kombucha tea is certified organic by Baystate Organic Certifiers
Kombucha is a naturally fermented traditional beverage made from a mother culture and sweetened tea. The mother culture (known as a SCOBY) is a symbiotic colony of healthy yeast and bacteria that has been developed over thousands of years.
The micro-organisms in the culture break down the sugar and other components of the sweetened tea and create a fizzy, slightly sweet and tart drink.
This resulting tonic is high in organic acids and a variety of other compounds that are detoxifying and nutritious to the human body, including gluconic, lactic, and folic acids, B-vitamins, and an assortment of pro-biotics.
One of our favorite aspects of our kombucha business is our keg program. Bulk kombucha significantly decreases packaging waste, and provides a very attractive means of dispensing fresh carbonated kombucha tea. We are able to provide a full service solution for many retailers, including a turnkey or custom draught system, supply kegs and carbon dioxide, as well as full-service cleaning and technical support.
If you have interest in our bulk kombucha program, please contact us at (413) 773-9700 or firstname.lastname@example.org for more information.
Ginger Libation is our original Pre-prohibition Jamaican-style Ginger Beer. We create this spicy, delicious libation with all organic ingredients including Costa Rican pineapple juice, lemon, lime, cane sugar, and of course LOTS of fresh ginger!
We went for a local twist on our Ginger Libation and created this wonderful variety. We include, local apple cider, schizandraberry juice, and Massachusetts grown ginger from Old Friends Farm in Amherst in the recipe! It’s quite a treat.
The newest addition to our Libation lineup is the Blueberry libation. Instead of pineapple juice in the mix we use fresh pressed organic Maine blueberries to give this variety a distinct taste and color. Blueberry Libation is another great variety in our expanding line of Ginger beers, and we hope you love it as much as we do.
We start with fresh organic ginger root. Lots of it. We chop the root and then put it in the steam kettle with water to extract the ginger goodness. We then take this potent ginger tea and add fresh organic Costa-Rican pineapple juice, organic lemon and lime juice and organic cane sugar form the Manduvira Cooperative in Paraguay. This delicious spicy mixture is then ready to ferment. We pitch a gluten free ale yeast into the fermenter and let the magic happen. When the fermentation is complete we have our Ginger Libation. Unfiltered, unpasteurized, and unmatched.
Prohibition triggered the age of soda pop in the United States. New soft drinks like cola, root beer & carbonated ginger ales were quick to replace alcoholic beverages. In England, low strength Ginger Beer was still produced & sealed in stoneware until the 1940s. At that time, competition from glass bottling plants & the rising cost of pottery production finally brought the British love affair with the drink to a conclusion. Ginger Beer had been the most popular alcoholic beverage in England for almost 200 years.
Real Ginger Beer has since faded into obscurity UNTIL NOW!
Our flagship traditional mead. It is a semi sweet mead made with New England wildflower honey. Each batch is unique as the delicate flavors of the season are imparted into the raw honey we use to make this exceptional mead.
A delicious and warming spiced mead that we make for the colder New England months. It is slightly sweeter than our Liquid Sunshine, and is made by steeping a blend of cinnamon, white pepper, coriander, orange peel, and star anise in the conditioning process. This mead is best served room temperature or even slightly warmed similar to a mulled wine. It also goes great with many holiday desserts.
Bourbon Barrel Buckwheat
A hearty mead made with New York state buckwheat honey. The dark rich flavors of buckwheat honey give this mead a very unique and enjoyable flavor. We condition this mead for over six months in Jack Daniels barrels to balance the intensity of the buckwheat with the flavor and aroma of bourbon and oak.
Bourbon Barrel Cyzer
Our award-winning cyzer that had been aged in Jack Daniels Barrels. The apples and honey are beautifully complemented by the flavors of bourbon and oak imparted by the barrel aging process. This cyzer was the winner of a Gold Medal at the 2011 Mazer Cup! Give it a try, we think you will love it.
A company favorite! We make this mead using fresh pressed apple cider from Clarkdale Fruit Farm in Deerfield, Ma coupled with late season wild flower honey from Warm Colors Apiary. This mead really showcases the qualites of the regions best apples and honey, and we are very proud to have made this delicious mead every apple season.
A very floral and delicate semi sweet mead that is made by infusing organic chamomile flowers into the mead as it is conditioning. Try this mead as an evening night cap if you are having trouble sleeping and we think you will be off to dream land very soon.
Over the years we have developed a wonderful relationship with Dan Conlon at Warm Colors Apiary, who now supplies the majority of our honey. Dan is one of the most knowledgeable beekeepers and honey producers in the Northeast, and is head of the Massachusetts Beekeepers Association. He produced a wide range of raw varietal honeys in Western Mass and Eastern New York and we have been very blessed to be able to get such high quality honey. As we have grown we have found a few other exceptional local suppliers including The New Hampshire Honey Bee and (Chesterfield Guy?) to allow us to continue to increase our production.
Once the honey in in the brewery we are ready to make mead. We use a no-heat method in our mead making. We never heat the honey over around 100 degrees which allows all of the delicate floral flavors to make it to the finished product. Most honey on the market has been heated in order to prevent crystallization and to allow it to be easier to pump and package. Heat will destroy vital components in the honey that provide health and flavor, so we NEVER heat our honey before, during, or after the mead making process. We believe this method makes the best mead possible.
The honey comes into the brewery in 5 gallon buckets and we basically mix this honey with warm water in order to dissolve all of the honey into solution. In making a Traditional Mead all we do is dilute the honey down to the proper sugar content depending on how sweet or dry we want the final mead to be. Once we are at the proper sugar content and temperature we check the pH to make sure it is in a healthy range for the yeast and adjust if necessary. We are then ready to pitch the yeast and pump the must over to the fermenter.
We use different varieties of wine yeast specifically selected for the variety of mead we are making. Once the yeast is pitched, the must is pumped into the fermenter where it begins its fermentation process. The primary fermentation lasts for at least one month, and at that point most of the conversion of sugars to alcohol is complete. We then rack the mead into a secondary fermenter where it will sit anywhere from 1-4 more months. This secondary fermentation allows the flavors to develop, the yeast to fall out of solution and the clarity to increase.
At this point the mead is either ready to be bottled or barreled. For some of our meads, we rack the finished mead into fresh bourbon barrels in order to further enhance flavors and aromas and give the mead a nice oak/bourbon flavor. Once the meads are properly conditioned they are ready to bottle.
This is the point where most producers add sulfites to their mead in order to keep the product stable in the bottle. We have decided to forego this addition due to possible health concerns associated with consuming sulfites. All of our meads are sulfite free. Before bottling we filter our mead lightly in order to remove any yeast that might remain in the mead, and pump it to the filler for bottling. We use a gravity filler to fill the bottles and limit and potential oxygen exposure that could damage the final product. We then cork the bottles with super high quality natural corks and put a non-plastic foil on the top and it is ready to bottle condition before we send it out to market. Typically we bottle age our meads for 3-18 months before they go out the door. This means that a mead takes between 5 months to two years from the time we start the fermentation till it reaches the shelf.
We hope you enjoy all we put into these fine meads!