Newport, Ore.—This week, Kulture Clash, a collision of kombucha and beer from Rogue Ales and Brew Dr. Kombucha, hits shelves nationwide. The Oregon fermenters worked patiently to brew the perfect complement—both the kombucha and beer were brewed specifically to meld together beautifully.
Opening with bursts of bright citrus on the nose, both kombucha and beer flavors are represented in Kulture Clash: spice notes from the imperial blonde ale transform into notes of black tea from the kombucha.
“Kulture Clash is perfect for drinking in spring—the flavors pleasantly collide, oscillating from beer-forward to kombucha-forward and back again,” says Rogue Brewmaster John Maier. “It’s a great tasting beer, easy to pair with food and ideal for sharing.”
The painted 750ml bottles of Kulture Clash feature Otis, Brew Dr.’s unofficial sloth mascot. Longtime Brew Dr. fans may recognize him, as he’s been hiding behind the label of every kombucha bottle from the beginning.
"When we opened our first tea shop in Portland, Ore., we had a friend paint an animal tea party scene to display by the front door of the teahouse,” says Townshend’s founder and CEO Matt Thomas. “One of those animals was a contented-looking sloth, slowly stirring his cup of chai with his pinky claw. He captured the ideal embodiment of what tea (and Townshend’s) is about: taking your time and enjoying each moment. When we started Brew Dr. Kombucha, we snuck Otis Sisgood (a play on, oh this is good) on the label of every bottle, but this is the first time he’s been anywhere major. We’re excited that he's getting a chance to be front and center and share his story.”
About Rogue Ales & Spirits
Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,900 awards for taste, quality and packaging, and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapeños and pumpkins one acre at a time by growing its own.
About Townshend’s Brew Dr. Kombucha
Townshend’s Tea Company was started by Matt Thomas in 2006 with the idea of serving great teas in a casual teahouse setting. Over the years, the effort of presenting the wide world of tea to their guests has expanded the Townshend’s collection to over 120 tea offerings, including classic teas, rare varieties, chai latte recipes made from scratch, Taiwanese bubble tea, and an herbal apothecary line. The company now operates nine teahouses in Oregon, Montana and Utah.
In 2008, the company began making Kombucha in the kitchens of their then two teahouses, giving it the name Brew Dr. Kombucha. It was only natural for them to choose some of the same great tea blends they had developed for service at their popular teahouses and ferment those into Kombucha. It turns out that approach is unique, as the majority of commercially available Kombucha is flavored with juice at the time of bottling. Brew Dr. Kombucha’s flavor profiles come from attention to the quality and formulation of the organic tea and botanicals used, creating a difference you can taste.
Today, Brew Dr.’s organic 100% raw kombucha can be found in all 50 states and across Canada.