Realfoodology - 44: Cheers to Hard Kombucha with Flying Embers

Episode Date: June 30, 2021

I speak with Brett "Beryl" Jacobson Co-Founder, Chief Strategic Officer at Flying Embers about the benefits of kombucha, the history behind fermentation, how Flying Embers got into the business of “better for you alcohol”, the story behind the name, and what’s in the pipeline for Flying Embers! Use Code REALFOODOLOGY for 15% off at www.flyingembers.com https://www.flyingembers.com/products/chocolate-reishi-stout?variant=39375008071830 https://www.flyingembers.com/collections/flight-4-imperial-highway/products/citrus-session-12pk IG @flyingembers_la and @flyingembersbrew Sponsored By: Honed Vitamins (Formerly Paragon Vitamins) www.livehoned.com Code REALFOOD15 gets you 15% off your assessment 

On today's episode of The Real Foodology Podcast. Just Google is your best friend. And if there's any ingredients that you see on the back of something that you don't know what it is, Google it and you'll instantly learn, do you want this in your body or not? Hi, welcome back to another episode of The Real Foodology Podcast. I'm your host, Courtney Swan. I am the creator behind Real Foodology,

which started out as a food blog back in 2011 and has progressed into an Instagram and now obviously this podcast. Actually, interestingly enough, I am sitting in my new short-term rental in Austin, Texas, and this is where it all began, guys. Back in 2011, when I lived here in Austin, I started my blog named it real foodology and the rest is kind of history. I'm on a bit of a soul journey right now, which I haven't even really talked about at all on the podcast. Actually, if you follow me on Instagram, you are aware to a certain extent of what's going on in my life right now. I left L.A. the very end of May just with the intent to go on a little bit of a solo trip. I just felt like I really wanted to get out of L.A. for a second.

I wanted to travel, and I really wanted to do it alone. So I started out on a little road trip. I drove through the Grand Canyon, Lake Powell, and then I ended up at my house in Telluride, Colorado for the last couple of weeks. And I actually had some girlfriends meet me there, got to hang out with them for a week. And right before I was supposed to leave to go back to LA, I just couldn't do it. There's something intuitively going on with me right now in my gut, and I just feel really called to not be in LA. And I was really struggling back and forth whether I was

going to go to Austin or back to Boulder. And both of those places have a really special place in my heart. I was born in San Antonio, Texas, and then I went to school in Boulder, Colorado, and I have spent half my childhood living in Telluride, Colorado. So between Texas and Colorado, I really feel like my heart is pretty split between the two. And yeah, it's been an interesting journey because I never thought that I would leave LA. I've been in LA for five years, and it's really done a lot for me. And I love my life in LA. I love leave LA. I've been in LA for five years and it's really done a lot for me. And I

love my life in LA. I love my friends. I love the community that I've built there. I really love my apartment there too, but I just was feeling like I couldn't go back right now. And I don't really know how else to explain it other than I just feel intuitively pulled to explore other places right now. So that's kind of where I'm at at the moment. And I'm currently sitting in my new place in Austin. I'm going to be here for the next couple weeks, and then I'm going to reassess. And who knows?

Maybe I'll move to Austin. Maybe I'll go back to Colorado. Maybe I'll just stay in Austin for a couple months and then head back to L.A. Only time will tell. But I'll keep you guys updated. This is really exciting. Organifi now has kid stuff. They just released two kid products. One is called Easy Greens, and it's a refreshing green apple juice where kids will never know that it's packed with veggies. And the other one is called Protect. It's a delicious wild berry punch like the Kool-Aid that we used to have as a kid, but without any sugar. This is really exciting. And if you've listened to the podcast for a while,

you know that I'm a huge fan of Organifi and most specifically because every single product that they make is glyphosate residue free. So you know that you're going to be able to give these powders to your kids and know that they will be able to consume them safely without any glyphosate in it. So let's break down each one. The Easy Greens is a nourishing and delicious blend of superfoods and veggies that provides essential nutrients, probiotics, and digestive enzymes to bring balance to kids' growing bodies without fillers, additives, or junk. It helps to fill in nutritional gaps, aids in growth and development, supports digestive health, has a rich micronutrient profile, and includes digestive enzymes. This

would be a great way to sneak in greens for your little one without them actually knowing that it's healthy for them. And the second one, which is the wild berry punch similar to Kool-Aid is called Protect. And it is to support your child's daily immune health with food derived nutrients that work to strengthen their body's first line of defense. I know just through girlfriends of mine that have children that when your kids are going to school, going to daycare, they're coming home sick a lot more often just because they're getting exposed to different kids and different viruses when they're out in the world playing with kids. So this would be a great way to help to support your little one's immune health. It's organic and it's also made with real whole food ingredients.

It has a delicious berry taste and it's low sugar and it's gentle enough for kids to take every single day. And I really love the ingredients in this one. It's orange and acerol cherry, which is a powerful source of vitamin C and antioxidants, astragalus, elderberry and propolis. These are all really great for overall immune health. If you want to try the products that I talked about today or any of the Organifi products, go to Organifi.com slash realfoodology and use code realoodology for 20% off. Again, that's Organifi. It's O-R-G-A-N-I-F-I.com slash RealFoodology. Do you want to hear the biggest discovery of our time for promoting healthy aging? Of course you do because all of us are concerned about aging. There is a class of ingredients called senolytics

that were discovered less than 10 years ago, and they are being called the biggest discovery of our time for promoting healthy aging and enhancing your physical prime. Now, when I'm talking about aging here, I'm not just talking about on a superficial level, wrinkles and saggy skin. I'm talking about energy, joint pain, your ability to show up for your life, cognitive function. I'm talking about the real effects of cellular aging on the body and what it does to our body as we age. Now, as we age, everyone accumulates something called senescent cells in their body. They cause symptoms of aging, such as aches and discomfort, slow workout recoveries, sluggish mental and physical

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Thanks to Neurohacker for sponsoring today's episode. All right, now that I've updated you guys a little bit on what is going on in my life, let's get into this episode. This is a fun one today. I speak with Beryl Jacobson, who is the co-founder and chief strategic officer at Flying Embers. If you are unaware of what Flying Embers is, first of all, I'm going to say, are you living in Iraq? And then I'm going to insist that you run to Whole Foods or your local liquor store and pick some up immediately. I discovered them last year, kind of like in the very beginning of the panty.

And I'm so glad I did because we have had a great time together this last year, for better or for worse. But they are truly my favorite alcohol drink that I have found. They are organic. They have live probiotics. They're keto friendly, gluten-free, vegan, all this stuff. They have adaptogens in them and they are sugar-free. They're carb-free. They are like the best hard seltzers and hard kombuchas that I've found truly. Cause you know, there's a lot of sugar-free hard seltzers on the market, but you're very hard pressed to find ones that also have probiotics adaptogens and that are organic, which is a huge driving

factor for me and what I love so much about this brand, but they really are, they're doing it really differently than any other alcohol company that I've seen yet. And I just, I love it so much. So yeah, I got to sit down with barrel and we talked all about flying embers, how they started, how they got into the business of better for you, alcohol drinks, the story behind the name, which is a really cool story. We also really, we dive into why we should care about organic alcohol versus regular and what sets better for you alcohol apart from other alcohols. We also talk about kombucha and why it's good. We dive into the fermentation process and some of the history behind it, which was really interesting to hear.

And, you know, we just talk a lot about this concept of a healthier for you alcohol. And this is what really sets flying embers apart. He also dives into some of the new fun innovations that are store in store for flying embers. I'm so excited to say that flying embers has given me a code to share with you, my podcast family. So now you can try it for yourself at home. Please message me on Instagram. Let me know how you love it is truly my favorite alcohol beverage out there. You just go to flying embers.com and use code real foodology. They're going to give you 15% off and I hope you enjoy it. So with that, let's just get straight into the episode. What we're doing with flying embers is, um, it, it fits right in, really, because there's definitely, especially now,

there's more sober, curious people than ever before. It's actually cool to not drink. But here we are playing in the world of alcohol and finding our own way to do it where it's still like our people. It's still our way of looking at all these awesome ingredients and awesome plants and awesome fruits that we know are so powerful. And you can create an entire diet out of and be purely based on a diet

based on all of the ingredients that we use to ferment with and to flavor with. But we ferment them until they have alcohol in them. So it's a little bit of pushing some boundaries. But I'm sure there's people out there who would say all alcohol is not good for you. And I say life in balance, just everything in balance. And we can make something great and you can have a great life and be as healthy as you want to be. Yeah. I love that.

That was actually going to be one of my questions. So when I share on my Instagram organic alcohol drinks, I always get a couple people that write me and they say, okay, well, why does this matter? Because organic or not, alcohol is not great for you. And I'm curious what you would say to someone like that if they were like, what would be the motivation for drinking an organic alcohol drink? Well, motivation for drinking is,

um, just to get a buzz. Well, no, but I mean like versus just drinking a regular, I get you, but it's like a funny, right. There's a funny thing. Like, so what's your motivation for drinking? Um, you know, and for most it's like, yeah, no, I think no, honestly though, like, like people drink alcohol for, to take the edge off, to have a good time, to have a great social occasion, to, I mean, if it's wine, you know, right, for great meal pairing and for digestion and to bring out greater flavors. So there's a lot of reasons people drink alcohol that, um, beyond just the obvious of, um, getting, you know, having, having a really good time. Um, so, but I mean, the question, if you're just gonna say you're already going to drink, why drink organic is the answer to that is the same thing of if you're already going to eat, why eat organic? If, you going to put something in your body, to me, on a lifelong journey that I've

personally been on, if you have the opportunity to put something into your body that's clean and you know where it came from, there's no other way for me personally. So why organic? I mean, you can go the opposite way. So you go the positive way and just say, well, you know where it came from. It's going to be closer to the essence of what that plant or that product is. But you can go the sort of the dark side, which is, well, let me tell you about not organic food processing and not organic ingredients. And then it gets really scary quickly because you end up with lots of different chemicals and processes and different products that go into beverages, food, couches, I mean, your clothing.

So you can get quickly, that same question would be just as interesting to say like, well, why would you wear organic clothes? You know, I mean, it's on top of your body. So that direction goes into, well, making of the product for the earth and that direction, or what are you putting on your body that could actually, you know, touches your skin. So when you're putting anything inside your body, it's even the most sensitive place. And so try not to keep, put chemicals in your body. Yeah. I mean, it's pretty, it's pretty, it's pretty, you know, straightforward. So for the listeners out there, you know, we are so fortunate to live where we live now, where there's just so much information out there that just Google is your best friend.

And if there's any ingredients that you see on the back of something that you don't know what it is, Google it, and you'll instantly learn, do you want this in your body or not? And in some, you're going to say, oh my God, I definitely want that in my body. Okay. Now let me get the highest quality. Let me get an organic source of that and learn how much of it you want. Yeah. Imagine having a metabolic coach in your pocket that you could access at any point, any time in the day, whenever you want. That's what Lumen is. Lumen is the world's first handheld metabolic coach. It's a device that measures your metabolism through your breath. And on the app, it lets you know if you're burning fat or carbs and gives you tailored guidance to improve your nutrition, workout, sleep, and even stress management. I have so many podcast episodes about metabolic flexibility and why it is so incredibly important for your overall health and longevity. And now

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Thank you so much to Lumen for sponsoring this episode. Did you know that most cookware and appliances are made with forever chemicals? Yes, that means your nonstick pans, your air fryers, your waffle makers, your blender could possibly have PFAS, and yes, even our beloved crockpots and pressure cookers. I have actually been talking about this for so long. Back in 2006, my mom came to my dorm room and made me get rid of all my nonstick pans because she was concerned about me being exposed to something called Teflon. Teflon is a coating that is used on nonstick pans and a lot of these appliances that I just named. So I've avoided Teflon, nonstick, PFA coated appliances, pots and pans, you name it, for a very long time. And the only option for a very long time was just stainless steel pots and pans.

So I was really excited when a company like Our Place came out because they started creating really beautiful cookware and appliances that are like pieces of art. Every appliance that I have from our place, I legit want to store it on the counter. And I'm the type of person that does not want anything on my counter because I like it to look really just clean and minimal. But I'm so obsessed with all the our place products that I have so many of them displayed on my counter because they are legit pieces of art. Our place is a mission-driven and female-founded brand that makes beautiful kitchen products that are healthy and sustainable. All their products are made without PFAS, which

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and they offer durable toxin-free ceramic coatings, ensuring a healthy, safe cooking experience. And let me tell you, you guys, they are changing the game with non-toxic appliances. They have a blender, they have an air fryer, they have a crock pot, not to mention their amazing always pan. They have a perfect pot, which is just the perfect size for soups. And they also just came out with a cast iron that I'm loving as well. And I more recently replaced all of the bowls and

plates in my kitchen because I really needed an upgrade. My other ones were so old. So I got some from our place and they are so beautiful. The ceramics are beautiful. The colors are amazing. Like I said, everything is like a piece of art. If you want to try any of the products from our place, go to fromourplace.com and enter my code realfoodology at checkout to receive 10% off sitewide. That's fromourplace.com, code realfoodology. Our place offers a 100-day trial with free shipping and returns. Yeah, I always tell people, rule of thumb, when you go to the grocery store and you pick up a package and you read those ingredients, if you could technically buy all of those ingredients that were on the label and make

this at home, then it's fair game to buy. But if there are things on there that you have no idea where you would even buy that specific ingredient, don't buy that packaged food because it's probably not great for you. Yeah, I think that's close. I mean, so, you know, I like the idea of like if you read the back of an ingredient panel, would it be, does it sound like a recipe? Just so you know, everybody, we're in the arts district in LA. And so if you hear any cool music or construction going on,

that's the sounds of our environment. A lot of action down here. No, so I love the idea of an ingredient panel being a recipe. I mean, romantically, that is awesome. But there are some really cool ingredients that brands like us and many others are playing with and discovering and using that the regular person would not recognize, actually. And so I wouldn't want them to just say, hey, I don't want that because I don't recognize it, per se. Like, we used to say, like, if it sounds like a chemical or if it has, you know, too many syllables, like, you might don't. Yeah, like, you can't pronounce it. Yeah, exactly.

But, like, with Flying Embers and with many other great, awesome companies out there, I mean, we're finding ingredients, different roots and herbs and botanicals from all over the world that are so powerful and delicious that you may never have heard of them. And yet, if you do Google them, you'll learn. You'll be like, oh my gosh, what a cool fruit or what a cool root. So it's a little bit, not to disagree with you. Oh no, I fully, yeah, I agree with you on that. As long as you can do a Google search and see that it's actually real food, all real food is on the table. Botanicals, plants, fruits, vegetables, you name it. So I love that.

Okay, well, I want to back up a little bit. And I want to start with the basics. So can we talk about kombucha and the benefits of it? Sure. And again, we have to always be careful because we're an alcohol company. So again, listeners, Google is your friend because I can't really talk about health benefits so much. But I could tell you a little bit about the history of kombucha. And a lot of people actually have had the chance now to drink kombucha. Kombucha has become a really popular non-alcohol version of it. You can find it in almost every corner of the United States now, even though it's 2,000, 3,000 years old, maybe older, originated in Asia. And I like to kind of give you the juxtaposition of it to beer because a lot of people know how to make beer, that it's malt and hops,

and it's this ferment, right, to make this drink that people have been drinking forever. So it's similar in the sense that we and many others who make kombucha use organic cane sugar. And then instead of a hops, which is a plant, we use tea. So it's a tea. It's a tea, like black tea. We use different heirloom black teas. You could use other kinds of tea, tea and sugar. And then most ferments take place, or all ferments take place with yeast. So yeast eat the sugars, and that's where alcohol comes from. But kombucha naturally is a ferment that's combining the sugar, the tea, and yeast and bacteria.

So unique beneficial bacterias. Often you'll hear the word scoby. That's a kind of a weird or mother. Yeah, it's called that. And I like to explain it kind of because people understand sourdough breads. And people always know that people will take a part of the sourdough and then they'll save it and pass that on and they'll keep a sourdough going it's similar that the mother this scoby is this symbiotic colony of bacteria and yeast that's what it stands for it's an acronym acronym uh it's an acronym. An acronym. So cut that an acronym

and keep it to acronym. So it's a SCOBY and that is passed on and you can keep making new fresh batches. So if you take this really cool mother that a lot of people

sort of urban myth think it's a mushroom but it's not a mushroom. A mushroom is a fungus. And this is actually this symbiotic colony of bacteria and yeast that lives together and eats up the sugars and continues to grow. And then it- And for those listening that have never seen it, it kind of looks like a jellyfish. Yeah.

It's really big. Yeah. They can get really big, especially when you're making them at scale. And many people have made, you can make them yourself. You could grow this SCOBY and make your own batch of tea with sugar and keep it in a jar and do it on your own kitchen top. And it takes between two weeks to a month. And it continues to create this really effervescent tart, effervescent beverage. People have been using it as a beverage mostly for gut health and for digestion, and also just for enjoyment too because it has

this really unique flavor profile now often you need to back sweeten it so if you were to make it at home or even at scale you'll find that a lot of the non-alcohol kombuchas have a lot of sugar in them because it become so tart that organic acids that they produce are just, it's just so tart that you need to sort of sweeten it and put some fruit flavor in there or fruit juice and to make it, you know, a delicious beverage. So how does Flying Embers make yours sugar-free? So we, obviously, so again, so we start with organic cane sugar, but then we continue to ferment it and we use champagne yeast,

which is a very active yeast that can eat up all the sugars. So we have been doing this for a long time. My partner, Bill Moses, part of the back story is that he started, he's a co-founder of a non-alcohol kombucha company called Kavita. I just read that the other day. I love Kavita. Yeah. So Kavita has been, he started that with two others. And so coming into Flying Embers, by the time that we started Flying Embers, there was already a long history of making kombucha and really crafting a unique SCOBY. So crafting a unique balance of the right bacterias and yeast

that would provide this, what we like to say, an organoleptic, a taste profile that had a really soft, balanced, almost sweet characteristic to it versus the intense vinegary tart characteristic. Yeah, you guys nailed it. I really love that. So that's taken years to do, right? It's not just we just got lucky. It took a lot of years and innovation. And I mean, I got lucky in that when I came in to start Flying Embers with Bill and some of the other team, they had already been seven, eight years down this road of experimenting and perfecting it through Covita.

But then to be able to get the alcohol levels higher, you have to continue the fermentation. You have to have a secondary fermentation and keep it going. And that's where the champagne yeast comes in to keep on pushing that ferment, pushing the alcohol levels higher, but pushing it far enough that it becomes like an extra brute champagne where there's, there's no more sugar left. Amazing. And so that's how we get there. So how, how do you ferment

something like that with a bacteria and make it to where it's safe for people to consume? Because I'm sure a lot of people listening will be. Well, the bacterias are not, the bacterias are, are safe to consume. I mean, there's many. How do you keep it from molding, I guess? Is that just part of the fermentation process? It just doesn't do it? No, there's no mold. I mean, think about pickling or all the fermented foods that we, or many, enjoy.

Yeah. Yeah, so that's not even an issue. I mean, obviously cleanliness of any brew facility is key or any food product at scale. So, I mean, a dirty facility, yes, some things can go off. But if you are practicing the highest level of cleanliness in your entire process from all the way through, you're good. Okay. Yeah. I just think it's so interesting because when you talk about, not you, but when people talk about bacteria, there's a lot of fear around it and that we have to kill it and sanitize it off. And it's just so ironic that it turns out that bacteria is really good for our gut. It feeds our immune system.

I mean, yeast as well, right? That's a scary word for many too. I mean, we even talk about like, do we even talk about, excuse me, do we even talk about champagne yeast, right? Champagne's such a great word, but it's attached to yeast and then, well, that's scare people, right?

And so um again any any ferment you've ever had any wine you've ever had any beer you've ever had has had yeast um in it and it's there's different kinds and and at different levels and um but by the time that we, um, put it in a can, you know, all yeast is removed and it's done its magic. Basically it's done what it's done, what it's meant to do. So I'm curious as to how this kind of exploded. I feel like in the last couple of years, hard seltzers and hard boochers have just been exploding on the market.

What do you think kind of caused that? Do you have any idea as to what? Yeah, a lot of ideas. Okay, let's hear them. Before I give you those ideas, I just want to mention, so I am not a microbiologist. I'm not a scientist, and I'm not the brewer.

So again, Google can be your friend here, and there's also just a lot of great information out there and happy to also have you talk with some of the other folks on our team too at any time to go if you really want to go deep into yeast or deep into bacteria because it is super fascinating

and when you get some of our team who are microbiologists or who we do have as part of the team and founding team and some of the brewers, you can really geek out pretty hard and get into all the many kinds of bacterias and yeast and what they do. And that's a whole other journey that's worth taking. Okay. Yeah. I'd love to do that. So how and why did this all take off? I mean, first of all, we've been on a multi-decade journey

into better-for-you foods and lifestyle. So this is not sort of an overnight type of situation, the way I look at it personally. Like, it's one of those things, like, I know we both have spent time in the music industry. And so, you know, when somebody who you know is a friend or you know their background all of a sudden becomes huge and they're like, best new artist. And you're like 20 years in the making. Yeah, exactly.

Because you know how hard they worked and how they were on the road forever and doing it. So it's kind of like that, you know how hard they worked and how they were on the road forever and doing it. So it's kind of like that. Everybody's drinking these better-for-you beverages overnight. Well, it started off with the small little health food stores in the 70s and then tofu. And then GTs came out with the kombucha.

And that's 20-something years ago. So GTs came out with that 20-something years ago, right? So it's, you know, more than two decades ago, kombucha has already been off of the kitchen counter and into a bottle, right? And then you have the evolution know, Costco's and Walmart's selling organic. It's pretty incredible. Even being the largest organic sellers in the country, actually. So, yeah, it starts with, you know, just like almost underground. And then it becomes something that becomes popular through a whole lifestyle that starts growing and an industry around it.

And then Kavita came on the heels of GTs. And Bill, who grew up in Ohio, he always tells the story of going, flying from California to Ohio to some family friends who had some grocery stores and introducing them to kombucha. And they're like, this is, I have no idea what this stuff is. I can't say the name of it. But, you know, let's put it on the shelf. And lo and behold, it starts selling. And again, it does, it is a little bit of blink your eyes, but a couple of years go by. And before you know it, it's, it's,, it's all over the country.

And I think it goes in combination with the growing awareness just around body, around what's going in our body, awareness around sugar and the effects of it, the searching for new ways to live and to be healthy. And that will lead you down your own journey of saying, well, what's my drink? If I'm not going to drink my soda, I still want something bubbly and delicious. And oh, wow. And it has these other benefits. And so it's really a natural evolution. And what we found, and one of the reasons that uh bill got so excited to start flying embers after the journey of cavita was and why i was so excited to join him was that

you know you watch um in the grocery store even a whole foods and you watch the different aisles so it starts on the far outside where you have fresh produce where anybody who's been on the journey that's like that's the only place to be is on the outside, right? And then you start moving in and you start saying, wow, like, look at these great, better for you beverages that have all these things. I mean, now you can get reishi mushrooms. I know you want to talk a little bit about adaptogens. And so like, now you can start finding these mushrooms and adoptions in these yummy chocolate drinks. But then you go into the other parts of the aisles and you start finding them in chips. You start finding in the chips aisle all of a sudden these ingredients are like, I can't believe it. And seaweed is starting to emerge as an ingredient in other places.

They're making cauliflower into chips now. Cauliflower making in chips and breads and pizza. So now when your pizza starts getting that way, you know that things are really evolving. And so what we found was that the last place in the entire grocery store

that had yet to make its way to have these incredible ingredients and this awareness and this intention around what is in it without saying we can't have it was the alcohol aisle. It was the last, like, it was like the last bastion, right? Yeah.

So that's where we dove in, like, head first, like, let's go. And, you know, over the last few years, it's exploded. And it really has. A lot of others, including the biggest brands in the world, are already jumping in and saying, this is someplace we want to play, which is great. Which is great. We look at it all as a positive. So as more and more brands are making a hard kombucha or adding these great ingredients into their existing, whether it's spirits or beers or seltzers. It helps the whole category grow and the whole awareness of it grow.

And so it's all good. So what is the difference between a hard seltzer and a hard booch? Well, like I said, so in a kombucha, there's a combination of the bacterias and yeast. And in a hard seltzer is not. Wow, so loud. We're being so rudely interrupted by a tractor. So the difference between a hard kombucha and a hard seltzer is in the bacteria. So it isn't that scoby is not in there. It's, it's really just

the, the seltzers. The way we make them is a, uh, uh, organic cane sugar ferment, uh, again, with champagne yeast and the kombucha has the bacteria and tea. So there's no tea in, in the seltzers. Yeah. Okay. Yeah. Cause it has that clear. Yeah, exactly. Although we do use super fruits and different types of botanicals to get the flavors, and our seltzers do have color to them, and they're a little bit more just dynamic in flavor. Okay, let's talk about that. Let's talk about all the different adaptogens, flavors, botanicals that you guys put in there. Yeah, so we're just super nerds when it comes to ingredients. I mean, we just are, you know, fruits, super fruits, roots, adaptogens.

We love them all. And like no root will go untouched. Untouched. Yeah. Yeah, and no adaptogen either. So, like, in R&D, I mean, we've experimented with fermenting everything and anything we can get our hands on, every kind of fruit, root, botanicals, and combinations of them. And those are inspired by, you know, old recipes that we look up throughout time and history and different continents and cultures. And then cocktails inspired and culinary, looking into food and how chefs combine. And then just our own intuitive love of a fruit from traveling and living in Indonesia like I did.

So all those unique fruits and wanting to see what would happen if we could bring them into a beverage. And then others on the team saying, oh, that would be so great if you offset that with this unique bitter from here. Let's try it. In fact, I always say that our innovation meetings, when you could try all the different things that are happening, I mean, it's the best meeting of the week for sure. Best meeting of the week for sure. So when we launched our D2C during COVID, and we were able to have a direct relationship with the consumers because we weren't able to do our tap rooms, which was what our intention was to open and then we couldn't.

And we could talk a little bit in a little while about the tap rooms and what you have here because it's pretty exciting but we were able to then really focus on creating these flights of unique different combinations of of of flavors and botanicals that we could that we that we were exploring and i i said on our first release of the of the flights that direct to consumer like this is like inviting you into an innovation meeting because we're finally able to, like, share a lot more with you. Yeah, I love that. So, yeah, I mean, that's it. We come, the team is pretty diverse, and it comes, we come from, at it from different angles. So, from microbiologists, nutritionists, and scientists who really get into what are the plants or what are the attributes and what do they bring to you functionally and others coming from it, from pure flavor and meat in the middle and try to find the best, including what do just people

like to drink too? Like watermelon is really refreshing. It makes sense to be in a seltzer. Yeah. almost cocktail-like experience. Like it just, when they came together, it made sense. Like the more rich kombucha flavor profile with certain fruits and botanicals just makes sense to us. And then, you know, we get it to a place where we think it tastes great and hope that it tastes that way for everybody else. Well, I have to tell you, that's what first drew me into Flying Embers

is I noticed you guys have very unique flavor profiles. And I'd never seen any sort of hard drink like that that had these really fun flavors. I think it was the pineapple chili was the first one I got because I was like, what? I love anything that's spicy and like a little fruity. Love a good spicy margarita. So that was really what drew me in. And then I saw you guys use adaptogens. And, you know, with my background and health and everything, I'm constantly looking.

Yeah, I was like, I'm sold. I'll take the whole shelf of them. Yeah, it's interesting you brought up the pineapple chili. And I thought that would be interesting to talk about for a little bit is what we call sweet and heat. So in the seltzers, we have a whole variety of sweet and heat flavors. Those are really good too. So like watermelon chili and then, but then we also have it in the kombucha and it started with the kombucha, started with the pineapple chili that got us really into it. And here we are in basically East LA and that brought us into like micheladas and the love of just that combination of the sweet and heat.

And we found that a lot of other people really like it too, you know, that combination of getting a little bit of heat. And it's always, you know, a great, you know, argument of how hot to make it, right? Because it's like supposed to be a refreshing beverage, you know, how high to have that heat, you know? In an ideal world we'd have, where you could have unlimited beverages, we'd have like a. In an ideal world, where you could have unlimited beverages, we'd have a heat meter

where it'd be just a touch of heat. And then you'd be like, for those others, you'd have that double X heat. But yeah, from an innovation perspective, that's been a fun one, is to get into the sweet and heat realms. Yeah, it's really what sets Flying Embers apart. It's part of it, you know, and then also the adaptogens, the fact that it's organic.

That's another thing that really drew me in because there's not very many hard seltzers or hard booches on the market that are organic. We've been talking so much about Better For You alcohol that I wanted to take a second to talk about Better For You vitamins. If you've been listening to this podcast for a while now, you hopefully know Better For You Vitamins. If you've been listening to this podcast for a while now, you hopefully know about Paragon Vitamins and my love for them. They've recently rebranded to Honed Vitamins, and that is H-O-N-E-D. The reason I love these vitamins so much, and I've been taking them for over a year now, is because they are bio-individualized, which means that they are tailored specifically to you and your body's needs based on a hair analysis. So you send in a little clip of your hair,

they send you back the results, and then they give you a detailed report of exactly what's going on in your body and exactly what your body needs. So there's no more second guessing. There's no more just going to the grocery store and buying a multivitamin or buying something off Amazon and hoping that it works for you. These are specifically tailored to what your body needs, which is why I love these vitamins so much. They have given me a code to share with you, my podcast family. The code is realfood15 and go to livehoned, that's L-I-V-E-H-O-N-E-D.com. Use the code, and you will get 15% off the hair assessment. I want to know what's on the horizon for Flying Embers, because it sounds like you guys have a lot of really cool ideas and innovations.

That is the most fun place, is to live. And so, actually, we're in our taproom right now. Which is beautiful, by the way. And I think that it's a really, it's kind of the living lab in a way, and the most forward front way to experience our innovation, other than being actually in the lab with us and at work where we're really making things. But a lot of our ideas can happen and grow right out of here. So, yeah, if anybody comes and visits, I always encourage people to get flights

because they can explore and taste more. I'm going to want a flight after this episode. Yeah, for sure. We'll get you one they can explore and taste more. I'm going to want to fly it after this episode. Yeah, for sure. We'll get you one. We'll set you up. So what we found, one of the things that we do here that has inspired something that we're going to bring to market, we call them booch tails here, but basically making cocktails with our different flavors of kombucha.

So those go everything from like straight up, like let's nail a margarita. Let's nail other types of a mojito with our kombucha as the base. But it also gets much more exploratory as well. So my friends and I make something that we call shambucha which is basically like a mimosa but it's champagne and kombucha instead of juice.

Yeah. Well with ours we sometimes make mimosas but we just use our kombucha with a little bit of juice. I love it. So like for one thing that was only very limited

we made a very limited amount that was available online but you can get it here with something that we did. No, I'm going to tell you about something else. So this is kind of cool. So we took our hard kombucha base, and then we barrel-aged it in bourbon barrels and tequila barrels and gin barrels. And then we had it to the point where it got elevated to 12%, 13%, 14% ABV, and then would make cocktails with

that. Oh, that's really cool. Just here in the tap room or did you sell them? Here in the tap room, yeah. Would you ever sell canned cocktails? Yeah. Cool. Someday. It takes time. Wink, wink. Everything in time. But yeah, no, we're already, we are already, so we've already taken some of the recipes and some of the cocktails and booch tales that we've played with here in the tap room. And we have brought them. So this summer that we'll start, we're going to do a variety pack of, that we call the citrus sessions. So it's all citrus inspired, cocktail inspired kombuchas, hard kombuchas.

Awesome. So there will be like a black lime mojito in there and then a grapefruit tangy paloma. And so very much so we took these flavors, took those ideas, took the experience of being at the bar here at the tap room and mixing in fresh fruits just like you would at any bar or at home and then brought it back and said, how can we make this into something that's in a can that tastes amazing every single time you open it? Yeah.

And then the one that you were asking about that you're a fan of, so we have what we call kombucha bubbly, and it's a champagne. It's a champagne kombucha. And it's that we took our kombucha base and we barrel aged it in Chardonnay barrels. And it's really fun. It's so good. I had it on New Year's, actually. Yeah, that's a good time to have it.

That's why we made it for that experience. We released it in December. For that experience, it was a limited release and it was just super fun to be able to really go for it. Sam, who's our head brewer and one of the co-founders, he also is a winemaker, which is part of our background. I told you that Bill was a winemaker. And so taking that knowledge of playing with the different yeast, playing with the Chardonnay barrels and the kombucha and trying to create the driest, most buttery kombucha experience was a really fun challenge.

And it's continued to evolve. And so, yeah, we were just talking today about doing bubbly here and doing bubbly mimosas and brunches here. So we're going to start doing that. Yeah, we're going to start doing that.

Cool. And we're going to get it on tap. So if you guys are in LA or you're visiting, you have to come visit their tap room. Yeah, so the tap room. Yeah. So the tap room is, again, really a place. So we even experiment here with even non-alcoholic to talk about our sober, curious friends.

Or just when you just want to try other types of ferments. And so we make shrubs and we make them here. And that's kind of like there's nothing we won't experiment with. We brew beer here as well, but those beers we brew also have unique elements to them. We made a chocolate reishi stout. So chocolate stouts are popular in the beer world, but we did our thing to it with bringing reishi mushrooms to it. And as most people who, again, shop that kind of world or shop for adaptions have probably had a chocolate reishi

something or other at some point. I have a chocolate reishi little hot chocolate mix that I drink at night before bed. Yeah, so imagine that as a beer. I mean, I am down. I'm in. Sign me up. And then I think the last thing that, just because of the taproom, again, and thinking about it from, again, the combination of a bartender meets a chef. And when you come at it from that perspective, you quickly get into the bitters and into the botanicals. And so that's another place that we're playing with from an innovation is, where into the bitters and into the botanicals. And so that's another

place that we're playing with from an innovation is, you know, where do the bitters and the botanicals, how do they play together like in a seltzer? So all the seltzers that are out there are very fruit forward, very fruity, including ours. But we mix, you know, spice in it or some unique flowers or botanicals. Now there's going to be some teas and, you know, spice in it or some unique flowers or botanicals. Now there's starting to be some teas and, you know, punches and lemonades and things. But like, what about getting away from the sugar profile and getting into something a little bit more bitters and aperitif style? So that's someplace that we're definitely looking to play with. Yeah. So I'm really curious about your sustainability practices.

I read recently that you guys recapture CO2 from your own fermentation. I want to hear all about that because that is amazing. Yeah, that is super exciting. So for me, I'm so excited by this because my background also is in sustainability um i went to berkeley and studied environmental studies and just it's been very important to me my whole life um so the the opportunity came to figure out how to how to do this practice of recapturing our own CO2 that comes off of our ferment and then reusing it

because we use CO2 to make more bubbles. Yeah. And rather than purchasing CO2 on the market, we're actually using our own CO2 that comes off of our own ferment and putting it back into the product itself. And it actually makes it taste better. I bet.

Yeah. The product has become even more, I don't know, if it's smoother or just more whole. I mean, it makes sense logically, but it actually tastes better. Where do you get CO2 from if you're not getting it off fermentation? You buy it in canisters. What is it made of?

From other industrial other companies sell their off put of CO2. Yeah. So, yeah, CO2 is a huge market for it. I mean, obviously there's a lot of bubbles out there. Yeah, yeah.

We all drink a lot of bubbles. With the explosion of kombucha and hard seltzers too. Yeah, and bubbly water in general, right? I mean, think about it. There's a lot of bubbles out there. I mean, that's a positive thing. We all like bubbles. I think I just saw something on a wall recently.

Nobody ever seems angry about bubbles or something like that. But actually, when you start thinking about the CO2 and what it takes to make all those bubbles, you could get kind of angry about bubbles. Really, right? It seems so happy. But actually, you know, there's environmental effects of the bubble trade. The bubble trade.

Of our bubble addiction. Yeah, of our bubble addiction. I mean, I love bubbly water. I love my bubbles. And so, yeah, we're so happy to be the first and only hard kombucha to be using our own CO2 and recapturing our own CO2 and putting it into our product. Yeah. So we're pretty proud of that. We have other, obviously, other strong sustainability practices. We don't make a big deal out of them. Like just being organic and being so dedicated to always being organic.

Kind of feel like if we're going to be in this realm of better for you. I mean, everybody should be working towards sustainability practices, period. No matter what industry you're in. But to us, it's like a baseline. We call them table stakes. You should be doing everything you possibly can as a company, as a person, to be as ecologically aware as you possibly can. So we have other things we like to talk about when it comes to purpose, but the eco side of it is kind of just like, yes, we're organic. Yes, we recapture our CO2 and use it.

Yes, we think about every detail and every time we can make a choice and there's opportunities. We used to have the plastic tops called Pateks on the top, and now we have this recycled cardboard. How did you get your name? Yeah, so we didn't have a name. Well, we had a company. Our company's name is a lot of what we've been talking about today, which is Fermented Sciences.

That's actually the name of the company. But we didn't have a name for the brand. And then about a year into it is when, at the time, the largest California wildfire broke out in Ventura and into Ojai, where we're from. Yeah. were from. And we were doing all of our R&D, all of our innovation, all of our early figuring out what is this beverage we were bringing to the world, where the mother was, as you called it. And it was up on Bill's property in Ojai. And the fire was surrounding, it was called the Thomas fire and it was surrounding, it was December, 2017. It was surrounding the property and, um, Bill and, uh, a crew of, um, early, early team and friends stayed behind the evacuation lines to protect everything that

we had been working on. And, um, and for three days and nights stay there and did so it's a can be a very a very long story um but basically stay behind and and and to protect it and on the third night where the fires were right 100 foot flames you know right on the edge of the property line um that the one thing of the positive the positive was, you know, we realized that the name that we had, naming a alcohol brand is really hard, actually. That's why you end up with like 42nd Street Brewing and like, you know, barrels, da, da, da. So we realized that the name must be in the fire and Bill looked up in the air and the only thing he could see were flying embers. And, but really it was like the incredible power of like something so fleeting.

Yeah. Like a single ember, right, can just like land and it. And ignite. Ignite and it could create this huge transformation. And that could be really negative, right? Or it could be super positive when you take it into a personal level, like that we all have these opportunities to, um, to change every day. And, you know, every one of our bottles could be like that kind of thing or any of this conversation for somebody. Um, so any of the name came from that moment. Seeing that and naming it Flying Embers didn't even matter. Thinking through all the complexities of having a name with two words and multiple

syllables, but we went for it for Flying Embers. But really at that moment also, there was a deep awe for the firefighters and the first responders. And that's actually the thing that we talk about when it comes to purpose, more so than even our sustainability. Sustainability is like, yes, that's a must. But something that we do is we decided to give a percent of all of our revenue to first responders and firefighters. And in California, that's pretty top of mind. But we started realizing that, like, actually from natural disasters,

often from environmentally caused, right, in these changing times, that all over the country and the world, there's different types of disasters. And these first responders, like, they show up. They're real people in real time who show up and often they don't get really the thanks that they deserve to just show up when we need them most and then they're gone. And so we've been really fortunate to be able to write checks based on just directly people who are supporting Flying Embers and us writing and helping them. So we've helped out firefighters up in Tallinn, Oregon, and in Northern California, some of the fires.

Unfortunately, these things keep happening since that one day in December of 2017. So just recently in Texas with the freeze, we went down there and were able to feed over 1,000 families in Austin. Wow, that's amazing. And so it's something that we have been doing and continue to do. Yeah. So it's another way just to feel connected and to help out people. So that's Flying Embers. That's actually, you know, where that name comes from. Yeah. Oh, I love that story so much. Thank you for sharing that. That was really, it's really powerful. It's cool to know where the name came from. I actually have a really good friend who lives in Ojai and he was also there

during the Thomas, it was called the Thomas fires, right? Yeah. Yeah. Yeah. We probably know them. You probably know him. Yeah. Peter Dineen. He's also very involved in environmental everything. Yeah. I'm sure some of the people on the team, I'm sure they're friends. They probably know him. He's one of those people that knows literally everyone. So yeah, it's a great, it's a great community. um Ojai is super beautiful and we brew in Ventura which is straight down the hill at the beach there and then um and then we have our tap room and our brewery here in the arts district in LA so I like to think of it like this triangle between Ojai and Ventura and the arts district in LA um even though we're now distributed all over the country too. And we're

opening a tap room in Boston. So we're kind of putting roots down everywhere and trying to show up locally and tap into community and help out and give the people their beverages. Yes, they're better for you. They're recreational beverages. Yes. So they can celebrate and not have to worry about the health consequences to a certain extent. Yeah. I mean can celebrate and not have to worry about the health consequences to a certain extent. Yeah, I mean, the sugar thing that you talked about, I think that is one of those

day after things, too. At times that I find when I have a hangover is when I have cheap wine, cheap liquor, or if I mix everything. Super cocktails. Yep, exactly.

Sugar bombs. But when I drink things like Flying Embers, biodynamic wine, anything that has really low sugar, I don't ever really have to worry about a hangover. Yeah, it really is all about the sugar. Yeah, and I've noticed too,

I get a different kind of cleaner buzz, if you will, from these healthier drinks. Yeah, we call it a botanical buzz. We love to call it a botanical buzz. And I really do. We hear it from others, so it's not just me saying it. But I do We love to call it a botanical buzz. And I really do. We hear it from others, so it's not just me saying it, but I do also get to experience it. It is a different kind of buzz. It is. It really is. I think the combination, people are like, well, what is it? Why is it different? And one, I mean, first of all, it is a unique beverage, kombucha. It is this, again, art and science, right? It is this unique combination. kombucha. It is this, again, art and science, right?

It is this unique combination. And what are those bacterias in yeast and how do they do their ferment? And what are those unique acids that come off of it? So that's a unique type of alcohol in and of itself. Yeah. I mean, we all know if you have a beer, if you have a tequila, if you have a different type of drink, like wine, they do have unique experiences to them. So why would this not, right? So this is a unique experience.

But then we actually go ahead. So most or all the hard kombucha companies, they have the tea, the scoby, and sugar, honey. And that's pretty much how they make then they use some fruit juice or whatever they might use to then flavor but when we ferment we actually don't just have the tea ferment we actually ferment them with roots so we also have bring in ginger and turmeric and different adaptogens and actually ferment them into the alcohol itself. So right there is already makes Flying Embers a completely different type of brew, different type of alcohol. So yes, you will have a different type of feeling from it as well. And I think the tea also,

the little bit of caffeine that there is in it, that's another element that probably gives it a little bit of a different experience. So the combination of the botanicals, the adaptogens, the bacteria, the yeast, you know, the tea, that whole combination definitely creates this botanical buzz that has this almost like lifted type of, you know, feeling. Yeah. Yeah, well, and when someone takes the time to source ingredients that are of really high quality, organic, there's an added element of that as well, you know, because you're not getting the pesticides, you're not getting all the chemicals in there

from the conventional farming. So then, so there's the, what you're not getting, so maybe you haven't had an experience of having something so clean. Exactly, yeah. And there's also another element, too. If you start thinking about what you're putting in your body and you actually read the label or you read the story about the fire

or you read about the CO2 recapture or you read about just all the intention that got put into making the beverage, there's this whole other element, too, that you just feel good about what you're doing. So we call that high vibration. So we have this whole thing, like a high vibration experience. It's not just like, oh, that's a cool, like, wow, cool, high vibration. It's more like, no, it's all the parts that go into it from the actual beverage to the intention that's put into it to the ingredients or what's not in it too.

The no sugar, no carbs, and no chemicals. So that all kind of sums together into some high vibration experience. I love that. I have a friend that talks about that all the time when he's talking about his food and the beverages and everything he consumes. He's always looking for high vibrational foods, which means foods that are going to lift his vibration and foods that, you know, if you're eating meat, that requires them to come from regenerative farms or organic farms where they're using good, healthy practices and they're actually taking care of the animals. And then when we're talking about flying embers, the botanicals,

and like I was saying, everything coming from organic farms and sourced high quality ingredients. Yeah. When you go out to eat, I mean, we always say like, how do you feel, you know, afterwards? Yeah. And it really is a different feeling. You know, you're like, it might be the most famous restaurant or whatever. It might be someone recommended and you go and you just don't feel great after you ate. Yeah. And there's other places you go and you're just like, I feel so good.

And that's what you're shooting for. Well, we forget everything has energy. So it's cool. Well, I covered everything that I wanted to ask you. Is there anything else you want to cover about Flying Embers before we go? Always live, never pasteurized, hard kombucha. Love it. Because you asked about living drinks.

And so, yeah, so that's a commitment. Our hard kombuchas are always live, never pasteurized. It also rhymes, so that's a bonus. Easy to remember. Yeah. And, you know, I mean, I thought it'd be fun to get into our whole music world, but maybe that could be a part, too, because part too, because living life in balance on the road and how can musicians do it.

And I mean, for all those musicians who are out there, all the people who are going out and things are starting to open up again, and it's pretty awesome. I think it's going to be one of the biggest summers, definitely the biggest fall that's ever happened. People are going to go out and still want to celebrate. And there are ways now to be able to celebrate

and have a good time and do it in balance and with Flying Embers and some of the other companies that are like us is a great choice. I agree. Yeah, and if you want to drink alcohol that is not going to make you feel like crap the next day, I said it. Reach for Flying Embers. It's the best. You're hired. I want to ask you a question that I ask everyone that comes on the podcast.

What are your personal health non-negotiables? So that means no matter how busy your day is, what are the things that you make sure that you prioritize that contribute to your overall daily health and wellness? That could be meditations. That could be an exercise you do every day, whatever it is. Yeah. I mean, so again, that's now, right? If you have asked me this every year for the last whatever, 30 years, I would probably give you a different answer. Yeah, we're always evolving. So I drink a glass of water first before I do anything else as far as anything else in my body. And I try to go to sleep around the same time and get a good night's sleep. And those are probably the two non-negotiables. I mean, I can't say non-negotiable because it's not that I don't stay up late or have to come to the tap room and stay up even later every once in a while or have to go do something.

But I'd say that's been an evolution for me, especially after having been touring musician lifestyle or festival lifestyle or just driving, driving, driving entrepreneur lifestyle. All of those tend to be not necessarily easy to keep healthy and alive. But yeah, so if you can keep rhythm, for me right now, keeping rhythm of going to bed around the same time, waking up early, same time, that sleep cycle and then the water. Those are the two for me these days. That's awesome. Those are really big ones. So it's good.

Well, thank you so much for coming on today. Please tell our listeners where they can find you. Okay. So Flying Embers is, and we're currently available in 40 states around the country. So if you go to flyingembers.com, there's a store finder and that can help you find it. In today's world now, there's so many great ways that they deliver, be it from the Drizzlies of the world or the Instacarts. They can get it to you pretty quickly. And then we also have our, to select states, we also have our own direct-to-consumer website that we are able to share some of our unique innovations. So there's that.

And then, for sure, please come visit us in L.A., eventually in Ventura, in Santa Barbara. We have a taproom as well. And soon in Boston. So that's how you can get Flying Embers. Thanks so much for today. This was great. Yeah, it how you can get flying embers. Thanks so much for today. This was great. Yeah, it was really a pleasure. Good times. Thanks for listening to today's episode of The Real Foodology Podcast. If you liked this episode, please leave a review in your podcast

app to let me know. This is a resident media production produced by Drake Peterson and edited by Chris McCone. The theme song is called Heaven by the amazing singer Georgie, spelled with a J. Love you guys so much. See you next week. So why you gotta like me? I guess I know how you feel My time won't be wasted anymore You are standing twice above me You're always leaving I'm defeated