Marin Kombucha was founded in 2015 by two brothers with a shared goal: to brew the finest small-batch kombucha on the commercial market. Based in Marin County—nestled between Napa Valley and San Francisco—the company produces high-quality kombucha, an ancient fermented and naturally carbonated tea, with a focus on flavor, function, and consistency. What began in a small commercial kitchen has grown into a state-of-the-art 11,000-square-foot brewing facility with distribution across the U.S. and internationally.
Founder and Chief Fueling Officer Brian Igersheim brings a deep food science background to every batch. Brewing kombucha since the early 2000s, Brian holds a Bachelor of Science in Biology and Chemistry and has over a decade of experience in the food and beverage industry. Prior to founding Marin Kombucha, he served as Director of Quality Control for the Gold Pineapple Company in Maui, specializing in food safety, quality control, and regulatory compliance. His expertise informs Marin Kombucha’s precise brewing methods and rigorous quality standards.
Marin Kombucha is brewed to be both refreshing and functional, supporting a healthy microbiome with naturally occurring probiotics, antioxidants, and organic acids. Through streamlined brewing techniques, careful quality control, and thoughtfully developed flavors, Marin Kombucha delivers clean, vibrant kombucha designed to fuel active, balanced lifestyles—rooted in science, craftsmanship, and place.
