One locally owned business I’ve been meaning to get out to in the past year has been Apollo Fermentations. They are a local brewer of kombucha. It’s no secret that I’m not really a kombucha drinker but I’ve heard good things about them and wanted to give them a chance.
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1631 S Hillside St.
Wichita, KS 67211
316-350-4977
Wednesday: 5pm – 8pm
Saturday: 10am – 5pm
Cash/Card Accepted
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My first experience with Apollo Fermentations was actually at The Anchor. There was a kombucha on tap available I tried which didn’t have a high vinegar taste to it. The flavor was a ginger lemonade which had a decent amount of acidity to it but quite pleasant. After that, I knew I should probably visit their actual place of business.
Apollo Fermentations is located on south Hillside where they brew all the kombucha. It also serves as their storefront where you can pick up cans and growlers. There’s also a tasting room inside.
When I dropped by, there were six different kombuchas available to sample. Of the six I tried, their raspberry lavender, cranberry apple and spiced peach were my favorite. It really didn’t even taste like your typical kombucha. Whether that’s a good or bad thing is all up to the individual, but I liked it. I’m not too big on the ginger or vinegar taste to drinks but the ones I liked had more of a vibrant fruitful taste to it.
They gave me a quick tour of the building and walked me through the brewing process; all stuff that was way over my head. But the guys who ran the business were all very cool, inviting and engaging. For me, the educational part is big. As someone who doesn’t drink kombucha, I still enjoyed learning about something that wasn’t in my wheelhouse.
If you’re looking for some kombucha, give Apollo Fermentations a try to see what you think. Their growlers are $20-22 brand new depending on which kombucha you get. After that, refills run $12-14. They also have 8oz. cans for $3 and other products like kombucha jelly and jars of pickles from Kangrow Hydro Farm.
To learn more, take a look at their Facebook page.
Happy Dining,
Eddy
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