Best known for their tea houses, Townshend recently expanded to brew kombucha and now a unique line of liquor derived from their teas. This rare tour of their kombucha fermentation facilities and liquor distillery ends with an exclusive sampling of their line of liquors in their private tasting room.
Townshend is only 10 years old, but has steadily grown as neighborhood fixtures in Portland with their tea houses. It is the story of friends nurturing a simple idea, and how that story continues to grow as they've expanded into kombucha and liquors.
Kombucha is an ancient fermented drink that has recently become one of the fastest growing commercial beverages. Its production is a fascinating process that involves fermenting a “symbiotic colony of bacteria and yeast”—or, SCOBY, a giant blob that holds unique flavors and cultures. This tour introduces Townshend original SCOBY for their Brew Dr. Kombucha line, and also takes their fermentation one step further, with their new line of liquors, Thompson & Sons.
Hosted by Portland Obscura Society Chapter Head Phil Busse and led by Rob Nollenberger from Townshend Teas, this tour explains both the kombucha fermentation and liquor distilling processes, and walks through the Brooklyn neighborhood production site, as well as a sampling in the company’s private tasting room.
Meet at Thompson & Sons at 4211 SE Milwaukie.
Email Phil Busse at email@example.com.
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Free event. Limited capacity.