It’s been a couple of months since our last blog post here, which is a sign of how busy we’ve been! We had an amazing first summer in Whistler hosting lots of family and friends and growing our business. The farmers markets in Whistler and Pemberton have been amazing…we even met a relative we didn’t know we had at one of them! We’ve had so many people taste our wild craft kombucha and the feedback has been so positive. On the brewery front there has been lots of progress! Our walk-in fridge was installed just in time at the end of August. Soon after that we added 2 more fermentation tanks as well as a brite tank for flavouring large batches. We also began retail sales since our last post, with our kombucha now available at Coast Mountain Brewing, Altitude Fitness and The Velvet Underground in Whistler and Stay Wild in Pemberton! If you’d like to see Whistler Elixir available in your favourite restaurant, bar, cafe or grocery store please ask for it! With the farmers markets ending later this month we’ll soon be focusing more on our brewery tap room and expanding our retail sales. Please pay us a visit during our tap hours for a kombucha tasting! - Arjuna & Diane
After a long and winding journey the last few years we are proud to announce that the Whistler Elixir wild craft kombucha brewery is now open!!! We are so happy with our brewery space and it's beautiful south facing mountain view! We're in a fantastic new building at 1420 Alpha Lake Road in Function Junction with amazing neighbours up on the second floor. Our ventilation system continually brings in fresh mountain air that our brew SCOBY's love to breathe in to work their fermentation magic! We've designed it with an open concept that's perfect for ramping up our kombucha production. Please come and visit us during our tap hours: Wednesdays 11-3, Fridays 3-7 and Sundays 11-3. We'll be open to the public during these times for kombucha tasting and sales. Please bring your empty growlers or other drink containers for refills! We look forward to hosting you in our brewery!! - Diane & Arjuna
We are totally stoked to share that our space in Function Junction is finally underway!! After a long delay with permits and approvals, the amazing contractors, plumbers, welders and electricians have been hard at work building out our water, flooring structure, firewall protections and electrical sources. All of the work is going really well, and we are planning to be open in about 3 more weeks! We are still busy brewing in our shared commercial space and can not wait to be all in one place to brew and open taps for your convenience! Stay tuned for Open Tap hours, as well as other exciting new developments....:)
See you very soon!
Diane & Arjuna
We did it!! After a really quick start to the Whistler and Pemberton market season, we successfully launched our kombucha to the Sea to Sky Corridor. The weather was typically "June-uary", but it didn't scare away the many people that came out to chat and try our kombucha.
It was so much fun meeting so many booch lovers over the past weekend both in Pemberton and in Whistler and nerding out on all things kombucha!! Thank you to everyone who gave us a shot and bought cups and growlers, and we look forward to seeing many of you back again this weekend!
We will be at the beautiful barn in Pemberton every Friday until October, so you can find us there for your refills. After this Sunday market in Whistler, we will be changing to the Wednesday markets starting on July 4th.
See you at the markets!!
We recently received the great news that Whistler Elixir has been accepted into both the Whistler and Pemberton Farmers Markets! There wasn't a lot of time between hearing this and the first markets, so we had to hustle to make our market booth vision a reality. Thankfully Bosa Grape and Ontario Beer Kegs were ready as always to help out. This was my chance to take my newfound hobby of kegging to the next level! There were a handful of last minute equipment and tool orders placed to both of these vendors which thankfully all arrived a few days before our first market in Pemberton on June 1st. I built the mobile 2 keg/tap kombucha setup I'd had in my mind for a few months from scratch and it worked perfectly! Let the markets begin!! - Arjuna
After two years of planning we have finally landed in Whistler!! We are almost fully unpacked and settled in our new home in Nordic. Our move was blessed with perfect almost-summer sunny weather! Today we ventured out in our neighbourhood over the Nordic bridge to Lakeside Park before checking out Brandywine Falls. Everyone we’ve met so far has been so friendly and welcoming! We are already feeling connected to the Whistler community and it’s beautiful mountain environment.
We are super excited to share with you that we have leased a beautiful space in a brand new building in Function Junction and are deep in build out plans to start our own brewery! With all the temperature challenges we faced over the winter in the shared kitchen, we realized the best way to manage this issue was to have our own space. The right location came along and we can’t wait until it is ready to brew some amazing batches of locally brewed kombucha for you! Stay tuned for kombucha pre-sales coming very soon!!
Arjuna & Diane
Well, the past few months have been insanely busy, and as you may have noticed we haven't blogged in a while so here we are...hello again! We wanted to check in and share what has been going on in our lives as of late. Most importantly, our plans and dreams of being permanent Whistler residents and business owners are drawing very near. We are in the process of transitioning careers, transferring our Whistler Elixir business license, moving out of our Vancouver shared commercial kitchen space and into a new shared kitchen space in Function Junction. AND, we have signed a lease on a townhouse in Nordic, a beautiful spot between Creekside and the village, and are thrilled to have a place to call home for May 1st!! Phew, and that is to name a few things...
Personally, I am most excited about being so close to the mountains and lakes this spring and summer...and wandering around the paths and trails foraging for plants, berries and flowers. I feel an intense craving for stillness within the giant trees and alpine meadows of the Whistler region, that is pulling me toward the wild and reconnecting with myself and the cycles of the nature. But for now, we forge on checking off boxes on our to-do lists in eager anticipation of our new home...Til next time,
Like children on the eve of Christmas, we are eagerly awaiting the arrival of our new Anvil stainless steel fermentation kettles, new kettle heaters, and fresh SCOBY cultures! In case you forgot, a SCOBY, or mother, is a symbiotic culture of bacteria and yeast and is essential to a good brew. Our new SCOBY's are being sent from a lab in California, are free of food pathogens and have been genetically identified to know specially what yeast and bacteria are involved for the fermentation of our kombucha.
We can't wait to begin to scale up our production with slightly larger vessels, that are equipped with spigots and beautiful temperature gauges... No more lifting and pouring 20 gallon fermentation jugs!! They are sleek and gorgeous, and WAY much more functional. As the weather is getting cooler since our warm summer months when we started out at the kitchen, it is time to add some heat to keep our cultures and brew at their happiest temperature of 27 degrees...Our new heating wraps will have switches to regulate the heat, which will keep our SCOBY mothers cozy and warm all through our wet rainy winter.
We are excited to experiment with our brews with all our new supplies, and are planning to be hosting more Growler refill days very soon...so stay tuned so that we can bring you more of our Whistler Elixir booch...all winter long...
This week has been an amazing crash course in kegging and kegerating kombucha! It started with Diane and I tracking down an amazing deal on a new Insignia dual tap kegerator. Only after it arrived did I realize the minor detail that it was designed for commercial kegs and not our home brew ones! So it was time to hit the internet for conversion instructions and a trip to Bosa Grape for supplies. After swapping out the 4 keg tubing adapters the kegerator was ready for action! We went to Commissary Connect kitchen next as we had a batch of Claude Monet just wrapping up its secondary fermentation and ready for kegging. I connected the keg to the kegerator, fired up the CO2, fixed a small leak on one of the MFL adapters...and kombucha was flowing! We'll throw a second keg of Blue Ninja in there in a few days, just in time for our back to school kombucha keg party this weekend. We are now ready for growler sales!! - Arjuna
Another exciting weekend for us as we were given our business licence on Friday (YAY)!! Things are moving right along and we are quite thrilled to be able to offer our delicious booch to purchase!! We currently have 5 different flavours, available to order from our website, and we will be adding another flavour or two as our "seasonal flings". Our regular flavours which are all-season are: Claude Monet (lavender, honey and chamomile), Blue Ninja (blueberry, ginger and hibiscus), Lemon Ginger, Razz-Cherry and Pineapple Mint....YUM. I am still having loads of fun experimenting with different tea combinations and amounts, and I am loving the white peony oolong and jasmine pearls, which give mild earthy and floral notes to the tea.
I am also grateful to have finally found an amazing Organic Cane Sugar source...for our hard working Scoby's favourite fuel. A Scoby is a symbiotic culture of yeast and bacteria that ferments the sugar into all of the amazing good bacteria and nutrients! Currently all four of our Scoby mama's are in process. We have Kip & Casey, and Frazey & Farrell. Do you name your Scobys?? You know you must, as they are living organisms that also love it when you play them music, and talk to them (kinda like plants). Some even meditate with them and send thoughts of gratitude and love to their brew...I mean, who wouldn't love that?
Have a wonderful week everyone, and don't forget to place your booch orders!
Today was an exciting day at the Commissary Kitchen because I bottled our fresh batch of booch in our new 12 oz bottles!! Woohoo! My amazing partner, in life and business, made me a lid with a pour spout to make bottling life easier...and it did! Didn't lose a drop and much quicker than funnelling. It's the little things like these that I am so grateful for. Both flavours turned out beautifully, with a little help from some of our herbs in the garden. We have a tangy, tart, and somewhat savoury Cucumber Basil and Lime, which is perfectly refreshing for these hot summer days (and would make a killer cocktail too, just sayin'). And the Pineapple Mint that is sweet and deliciously pineapple-y :). Pineapple is highly beneficial for digestion, immune support and has anti-inflammatory properties. So, ladies and gentlemen, "Be like a Pineapple, stand tall, wear a crown, and be sweet on the inside". Have a great weekend! Diane xo
Another awesome day at the kitchen today, checking on my hard working scoby's and batches in process! I started a secondary fermentation 3 days ago with rose petals, lavender and honey...a delicate yet very refreshing combination for our long awaited hot summer days. It is a special 14 year old girl's birthday party this Sunday, so she requested this sophisticated and floral combination for her Birthday Booch, which has become a tradition in our home. Secondary fermentation with flavourings take approximately 3-4 days, depending on the temperature, and I haven't been using my heating strips so the temperature is a bit lower and the ferment a bit slower...well worth the wait! I threw on another secondary fermentation with organic tart cherry juice, which I am SO excited about, and can not wait to taste a glass when it is icy cold!! Have a great weekend and enjoy this beautiful sunny weather! xo Diane