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PUTTING DOWN ROOTS IN THE MAGIC CITY
P U T T I N G D O W N R O O T S IN THE MAGIC CITY
Kombucha taproom owners find inspiration in local ties
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For those new to the world of fermentation, Pete Halupka and Lindsay Whiteaker like to describe kombucha as a healthy, nonalcoholic, carbonated soda alternative: the perfect mixture of tart and sweet. But not all kombucha tastes the same, which is readily apparent in Harvest Roots’ wide range of flavor profiles. Ginger Sunshine. Star Stuff. Elderberry and Lemongrass. Holy Basil and Rosehip. For Halupka and Whiteaker, no name or flavor is too unconventional.
Halupka and Whiteaker, owners of Harvest Roots, are opening Birmingham’s first kombucha taproom in Avondale Mills. Nestled between Seasick Records and Tropicaleo, their 5,000-squarefoot brewery and taproom will feature 15 taps on draft and a ferment-forward small plates menu.
“Harvest Roots is really interested in expanding the notion of what kombucha is and what it tastes like, as well as the other fermented foods we do, like pickles and sauerkrauts and kimchi,” says Halupka. “Kombucha isn’t one thing, and it doesn’t taste like one thing.” Halupka and Whiteaker’s friendship began in fifth grade in their hometown of Harvest, Ala., hence the name Harvest Roots. With patience, persistence and passion, what began as an interest in food and farming transitioned into a full-time business focused on fermentation. B ack in 2012, after months of selling various types of produce and fermented beverages at farmers markets across Alabama, they realized there was a growing interest in the fermentation side of their business.
“The growth of our business really seems to coincide with the growth of people’s interest in fermentation. People really wanted those products rather than another farmer growing kale and squash. We felt that [desire] from customers and started moving pretty swiftly in that direction,” says Halupka. “We started with $500 and grew as we could. It’s been a very organic growth and one where we exerted a lot of physical, emotional and mental labor.”
All of their hard work paid off, and today their kombucha is sold in 23 different Birmingham locations and 15 other locations across Alabama, including grocery stores, coffee shops and restaurants.
Halupka and Whiteaker first began marketing their products and creating a customer base at The Market at Pepper Place in 2013, choosing a Birmingham market because of their love for the city.
Their fermented vegetables and kombucha were a hit, and that led them to transition into a fulltime focus on live-culture fermentation in 2015. They continued to grow their clientele in Birmingham while working out of their certified kitchen in the back of Little River Hardware in Mentone.
In late 2018, Halupka and Whiteaker came to the realization that they were going to need a larger production space. They didn’t expect to grow out of their first production space so quickly, but they feel like the move is right on time. As a hub for local agriculture, an advanced food scene and home to a large part of their customer base, Birmingham was the obvious choice for the relocation.
“Though we weren’t born here, we feel like our business was born here,” says Whiteaker. “I’m most excited about the community aspect of our space and being able to welcome people into our facilities and create customer engagement outside of people buying our kombucha on a shelf. We now have the opportunity to create an environment for people to enjoy our products within our space.” And while they will be the first to bring a kombucha taproom to the Magic City, they are more focused on being the best.
“I think over the years we’ve become really disenchanted with firsts. Focusing on what we’re doing and the quality of our product, as well as how we build and nourish community, is our number one priority,” says Halupka. “The Harvest Roots promise that we’re work
Harvest Roots is opening Birmingham’s first kombucha taproom in this space in Avondale Mills.
ing on is that when you leave the space, you’re going to feel better than when you walked in.” For those who want to learn more about fermentation, the Harvest Roots team is relaunching their pickling program and will also be offering a new fermentation workshop series as an opportunity for people to receive up to six months of education. Despite these uncertain times, they are still on track to hold the grand opening of their brick-and-mortar taproom on June 21, but are hoping for a later summer opening should that date get postponed.
