Damian Foo, Scull, Australia
Q: When did you first discover kombucha?
Back in 2014 when I was immersing myself in the art of tea. Part of this process was building a mini library of tea books where I first stumbled on kombucha in several of these books. Hopped online and found a lady that lived a few streets away from me. Swapped a jar of homemade strawberry jam for my first SCOBY and away I went!
Q: Why did you start your own kombucha company?
It was always a goal of mine since 2014 to do it. As soon as I completed my first brew and had a sip and was blown away with the taste, I knew I had to be able to share it with more people. Back then kombucha was next to non-existent in Australia which I thought was a shame. Life and my previous job kept me busy back then. So it wasn’t until early 2018 that I started brewing kombucha commercially.
Q: What is your favorite flavor of kombucha?
GT’s Trilogy. Every time I am popping over to the US, I make sure I grab a bottle. I think its the perfect synergy of spice, tang and fruitiness.
Q: What is your former/current other life or career?
Something not too far removed from brewing kombucha actually. I used to brew vinegar commercially. My experience in this has helped immensely setting up our taproom and commercial brewery.
Q: What is a saying that you live by?
“Today you, Tomorrow Me.” It epitomizes my approach to all things. Reminds me to stay humble and things can change in an instant. But there is also a certain optimism there.