Show notes from host John Holl:"If you’re a regular listener of this show you might recall that a few weeks back I was in Nashville for Funk Fest, an event put on by Yazoo Brewing and Embrace the Funk. I participated in a few live discussions with brewers and spent a delightful 45 minutes with Pete Halupka the co-founder and head brewer of Harvest Roots Ferments in Alabama. I wish we had recorded it.  So, in an effort to recreate the magic, he’s here this week via zoom talking about fermentation and building his kombucha program. From breaking it down and dispelling myths, he’s thoughtful and methodical about his approach and has seen the company grow and bring new fans into the fermented fold."  This Episode is sponsored by:NZ HopsNZ Hops, the co-operative of Master Hop Growers are a passionate collective of farms dedicated to innovation and sustainability. Leading the charge in sustainable farm practices, some NZ Hops farms have over five generations of knowledge that inform their composting program, used by growers to promote healthy regenerative growth of hops year upon year. This creates high quality soil, a critical component of healthy growing conditions. At NZ Hops, they feel that sustainability is not only being a steward for the land, but for our future.For more Drink Beer, Think Beer or to check out Beer Edge: The Newsletter for Beer Professionals, follow us on Twitter @thebeeredge and subscribe to our beer industry focused newsletter. There is more information, articles, and engaging content at Beer Edge.
Host: John Holl

Guest: Pete Halupka of Harvest Roots Ferments

Sponsors:   NZ Hops and The Beer Edge
Tags: Beer, Kombucha, Fermenting, Farming, Process