Business is brewing in Nelson, B.C.

Even in a town like Nelson, where the number of entrepreneurs rivals pigeons and quaint cafes brimming with young, motivated, health-conscious people talking business and dreams, Lavinia Lidstone stands out. Having just turned 23, she is the proud owner of Kootenay Kombucha, a small company taking the Kootenays and beyond by storm in a steady, inevitable, healthy sort of way.

Although Kootenay Kombucha was officially launched a year ago, Lidstone's dream of running a kombucha brewery has been fermenting since she was 19. It was then that she was introduced to, and subsequently fell in love with, kombucha, a drink that looks to provide answers to many of the health problems facing our culture and its love for hyper-refined and acidic foods.

Kombucha is a lightly carbonated, fermented tea based on the age-old relationship between yeast and sugar—the same process that has brought us such wonders as beer and wine—only in this case the yeast is a result of a mysterious probiotic producing organism called a symbiotic culture of bacteria and yeasts (SCOBY for short) which some liken to a mushroom. Sounds delicious, doesn't it?

The beauty is that the resulting drink is actually more than palatable with similarities to a slightly tart soda minus the sugar (it gets eaten by the SCOBY, thus producing fermentation) and has a large list of healthy benefits that come along with it including its superhero-like qualities when it comes to aiding digestion.

"Many people have other health issues that start off as digestive problems but spiral out of control into larger issues," said Lidstone, adding that kombucha "has become a popular way to lower sugar consumption, get some good probiotics and enjoy a tasty treat at the same time."

While kombucha has been on store shelves in Nelson for quite some time, Kootenay Kombucha boasts being the first all-organic Kootenay brewery and has made an impact for more reasons than its variety of creative flavours like Blackberry Vanilla Chaga and the ever-popular Hibiscus Berry.

One of them is its unique keg and growler system involving reusable bottles that customers pay for at their first fill but can then be used indefinitely. This fulfills Lidstone's mission to reduce packaging and has also set her apart from the many other kombucha brands that occupy space side by side in store refrigerators.

Kootenay Kombucha's unique growler and keg program allows customers to buy bottles like these, pictured in Nelson's Ellison's Cafe, and then refill them indefinitely, cutting down on packaging waste. — Louis Bockner photo

Another reason for the business' success is simply her hard work and dedication—qualities that come from a passion to raise awareness about healthy bodies and vibrant lives. This education aspect of the business has given her a chance to connect with people and learn from their personal stories, something that has perpetuated her belief in the path she has chosen.

"Kombucha allows me to follow so many of my passions," she said, "including speaking with people about alternative health practices and attending outdoor music festivals in the summer as a vendor and workshop teacher."

In fact it was at a music festival that Lidstone first found the inspiration that would allow her to push through the obstacles of being a young business owner.

"The first festival that I went to I made enough kombucha to vend and in turn received so much positive feedback that I knew it was viable for me to focus on it as a lifestyle."

As rewarding as the life of a young entrepreneur can be, it is by no means an easy one, especially during the first few years when small decisions can have big repercussions and responsibilities can be daunting.

"The uncertainty of a startup can be scary sometimes," Lidstone admitted, "and it has forced me to dig deep and apply myself. I have learned so many new skills that I didn't know a year ago."

Lavinia Lidstone, owner of Kootenay Kombucha, poses with two of her growler bottles outside the Kootenay Co-op, one of the many locations her kombucha can be found on tap. — Louis Bockner photo

And so the future of Kootenay Kombucha is bright. Lidstone plans to spend the next year improving the brewing process and making it more streamlined to double the production of the brewery and allow for the creation of more creative flavours. Ultimately though, her biggest dream is to be able to use business success to create positive community change and to encourage others to follow their own passions.

"I hope to inspire young people within my social sphere to work smarter and harder for their passions and to create some large achievements before they turn 30," she said.

To try some Kootenay Kombucha, visit one of Nelson’s on-tap locations like Ellison's Cafe or the Kootenay Co-op.