Wild Side Kombucha

My Kombucha

Kombucha is an ancient beverage, made by fermenting tea under a symbiotic culture of bacteria and yeast, or as it is often lovingly referred to: a SCOBY. While it is fantastic that you can buy it in stores, in my humble opinion, nothing beats home-brewed kombucha.

Wild Side Kombucha is made in small batches in my home in Thetford, VT. The raw kombucha tea is made with a blend of organic black, oolong, green, and white tea leaves. I then produce a range of different flavors by adding a small amount of fruit, juice, herbs, or spices. The end product is a wonderfully refreshing, tasty, and healthful beverage that will rock your world.

Kombucha C.S.A.!

I have shared Wild Side Kombucha with friends, colleagues, and family members since 2014. While I don’t yet think of it as a business, I have been encouraged by others to sell my kombucha so they might enjoy it in their own homes. While the logistics of selling at stores would be prohibitive, given my regular job, I found a great way for people to enjoy my kombucha in their homes – a Kombucha C.S.A.!

How it works

Each week, I bring you a new 1/2-gallon growler (or two) of kombucha and exchange it for the previous week’s empty bottle. We keep doing this for 10-weeks, at which time, you can decide if you’d like to invest again. This program is currently limited to people residing in or working in the Upper Valley region of Vermont and New Hampshire.


Family Plan: $225 (plus bottle deposit) for two 1/2-gallon growlers per week.

Individual Plan: $125 (plus bottle deposit) for one 1/2-gallon growler per week.

To learn more, visit the C.S.A. details page. To sign up, please send me an email.

The Brewer Behind Wild Side Kombucha

Chris SpelmanMy name is Chris Spelman, and I started Wild Side Kombucha out of a love for this amazing beverage and a strong desire to bring great kombucha and happiness to as many people as possible.

When not steeping tea and mixing flavors, I can often be found snowboarding, hiking, backpacking, walking around barefoot, or teaching myself how to write code.

Send me an email if you would like to learn more my kombucha.