About Cultured South Fermentation Co.

The origin of Cultured South Fermentation Co. really began before its owner, Melanie Wade's, time. Her early kombucha-brewing efforts stemmed directly from her Grandma Golda's original recipe, fermenting the golden tea and mixing it with natural fruit flavors just as was done decades earlier. After college, Wade continued brewing and perfecting the flavors of the fermented drink. Today, in the exposed brick taproom, Golda Kombucha flows from taps in flavorful, frothy varieties like peach ginger, lavender lemonade, and strawberry mint.

And Cultured South doesn't stop at kombucha. The team calls themselves "purveyors of artisanal fermented goods", and that they are. Good-for-the-gut probiotics abound in their Pure Abundance cashew cheese, a creamy vegan and non-dairy cheese alternative. This and other savory goods can be found in the spot's store that adjoins the taproom and brewery.