This podcast interview features James, the owner of Nania’s Vineyard, a Bristol-based company producing canned English wine and kombucha. James details his journey from home winemaking to establishing a thriving, albeit small-scale, kombucha business. He explains his unique brewing process, which includes barrel fermentation and the use of hops, and discusses his search for a business partner and/or investor to expand his operations. He desires to elevate the standards of the UK kombucha market by promoting truly fermented products. Finally, he reveals the creation of a unique fermentation merit badge for local Scouts.

Nania’s Vineyard

James’s journey into kombucha is inextricably linked to his experiences with winemaking. He began with a vine in his garden and planted an allotment vineyard. Then began producing award-winning English wine in cans and subsequently discovered kombucha. His winemaking and kombucha brewing philosophies are similar, particularly his interest in “wild ferment” processes — “You can’t untangle one from the other.”

Artisanal techniques

James is deeply committed to traditional fermentation methods. He was making Pet-Nat wines from his allotment grapes before making and selling kombucha, applying a similar idea to kombucha production, focusing on secondary bottle fermentation to achieve a fine “mousse” rather than force carbonation.

James recognizes the need to educate consumers about authentic artisanal kombucha and how it differs from mass-produced, “acidified” kombucha, pointing out that much of what is marketed as kombucha isn’t naturally fermented, and there are no regulations controlling this. He acknowledges that the market is relatively new, especially in the UK. Still, he sees this as an opportunity to define his brand as a premium, handcrafted product: “There’s a huge opportunity and demand for real artisanal kombucha, properly brewed and properly fermented. You just need to know that your job in terms of marketing is going to be all about education.”

Partnership opportunity

I’m looking for an active business partner and/or investor.  I really want someone to help me work in the business.  

I’ve been tracking the development of the kombucha business in the UK, and having run the wine business I’m quite aware now of my strengths and weaknesses. And I’ve got lots of strengths. But one of my weaknesses – and I think this is the same for anyone running a business on their own – is that you get exhausted, and you don’t have anyone to bounce ideas off. You can get crestfallen. Sales is a very lonely slog.  So, I just really want someone to work in the business with me, who has skin in the game.

What I really need is somebody who’s in business with me who’s as excited about building up a real, live kombucha business. And going for it with me.

So that’s why I put it out. It’s a New Year – a good time to be putting a message like that out. People are reflecting on what they’re going to be doing in the coming year. I’m open to all suggestions.

I’ve got a really good foundation, and I just need the right person.  Ideally someone who’s going to come and work in the business, and potentially even bring a bit of money. But I don’t really need a huge amount of money, I just need some help.

Scout Merit Badge

James and his friend Matt have daughters in the Scouts. They held a workshop for the girls where they fermented kombucha and sauerkraut. With the support of the Fermenter’s Guild, James used A.I. to design a fermentation merit badge — a world first! Over 60 area Scouts have now earned the award.

Audio

Listen to the complete interview.

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