We’re almost one month into 2020 and it already feels lighter and brighter. Of course, we all still have our rainy days, but it seems the collective energy is elevated. It helps that there seems to be a spotlight on bringing “wellness” to all areas of life, including our homes, work, workouts, and our plates. Locally, shops and restaurants are starting the year out strong by tapping into these philosophies. Here, we break down four food and drink trends to look out for in 2020 and where to make the most of them around town.

Eco-Friendly Foods

As more information becomes available, restauranteurs and consumers alike are looking for more environmentally-friendly ways to enjoy their favorite things.

“We want people to feel curious about how to eat more sustainably, not intimidated,” says Helena del Pesco, owner of eco-conscious eatery Larder in Old Goucher. “It can feel hard to change habits, even when we know it’s the right thing to do.”

Recently, Baltimore City has made efforts by banning styrofoam and plastic-bags at retail locations, but the team at Larder is taking it a step further by working with the collectors at Compost Cab to keep their operation almost completely compostable. According to the United Nations Food and Agriculture Organization, if food waste were a country, it would be the third-largest greenhouse gas emitter, generating the emissions of more than 37 million passenger vehicles.

Larder’s kitchen scraps, to-go containers, napkins, and utensils are composted at Real Food Farm and processed into soil that can be used to fertilize community gardens and parks.

“Yes it’s an added expense, but ultimately it benefits all of us as opposed to creating a burden for future generations,” Del Pesco says. “I grew up learning the three r’s: Reduce, Reuse, and Recycle. Recycling has proven to be problematic…but composting, if done right, can actually turn our waste into a resource.”

Climate conscious locations across the area are also including more local, seasonal ingredients to cut down on the carbon emissions that come with food transport. Cunningham’s in Towson (whose restaurant is currently under renovation, but downstairs cafe is open for business), cuts out the middle man by sourcing most of its produce and meats from its own farm, located just minutes down the road in Cockeysville. With traditional, sustainable farming methods and organic feed, Cunningham’s farmers work to cultivate items that lessen the restaurant’s carbon footprint.

Seafood fans also know sister spots True Chesapeake Oyster Co. and The Local Oyster as other examples of regional sourcing. The True Chesapeake oyster farm, located in St. Jerome Creek in Southern Maryland, provides not only delicious, meaty mollusks, but a critical habitat for the surrounding ecosystem. Plus, they help clean up the Bay. According to the National Aquarium, a single oyster can filter up to 50 gallons of water in one day.

Mighty Mocktails

We noted the rise of non-alcoholic cocktails last year, and 2020 is proving to be even more accessible to the sober-curious: “We have certainly seen an increase in guest requests for interesting mocktails,” says Rye Street Tavern beverage manager Scott Kollig. “We have a growing collection of recipes behind the bar that our team has created in the moment.”

With mocktails, diners can enjoy all the things that come with social outings without the added baggage. This includes wellness effects across the board—from immediate issues like weight gain, loss of sleep, and hangover pains to long-term health problems like risks of heart disease, high blood pressure, cancer, and alcoholism. Hotel Revival just launched a “Zero Proof and Zero Judgement” menu to create a safe, fun space where guests can enjoy themselves, regardless of their drinking preference. A study published in 2018 shared modest health benefits that a group of adults experienced when they stopped drinking, even for just one month.

And it’s not just your traditional Shirley Temples and fancy lemonades. Bartenders are stepping up their game, creating decadent, inspired creations. La Food Marketa has more than eight slushies and mocktails that incorporate ingredients such as blood orange, acai, dulce creama, and muddled basil. Woodbery Kitchen uses watermelon honey, lemon balm verjus, hibiscus tea, and egg whites.

“We have a few ‘pocket’ mocktails that we utilize as good go-to drinks, but we often simply ask guests what flavors they enjoy or don’t enjoy and will build something bespoke for them,” Kollig adds. “We have various syrups that are non-alcoholic that we can use to elevate the typical citrus flavors, but by far the biggest advantage we have is using Fee Brothers Bitters. Most bitters are alcohol-based, but Fee Brothers are glycerol-based in flavors like plum, cherry, black walnut, and even celery.” Check out a few of our favorite recent mocktails here.

Functional Beverages

After the passage of the farm bill that legalized hemp across the country, we’ve seen CBD start popping up everywhere. CBD, short for cannabidiol, is a non-psychoactive compound extracted from hemp plants. It provides relaxing and sedative effects and it is commonly used to address a variety of symptoms including anxiety, insomnia, inflammation, chronic pain, and depression.

According to the World Health Organization, CBD exhibits “no effects indicative of any abuse or dependence potential.” In Hampden, Artifact Coffee and Vent Coffee Roasters have CBD on their menus as an add-on for hot and cold beverages.

Although you may be hearing more about CBD, it’s not the only drink infusion making a splash on Baltimore menus. At Plantbar’s locations in Brewer’s Hill and Towson, they’ve added collagen to their lengthy list of wellness add-ons that also includes chlorella, oregano oil, turmeric, and spirulina.

“Collagen is a major building block of skin, bones, muscles, tendons, and ligaments,” says Plantbar owner Daniela Troia. “We use it in our upgraded coffees—basically a kicked up bulletproof coffee—and it can be added to smoothies.”

A recent report shows that collagen supplements can increase skin elasticity and hydration. It can also help support joint and bone health, protect lean muscle, and build healthier hair and nails.

If you need an energy boost, Baltimore-based brewery Wild Kombucha has expanded on their offerings to include Icaro Yerba Maté blends. While kombucha has been adding natural probiotics to diets in recent years, the yerba maté extract blended into these new organic green tea beverages is a popular caffeine pick-me-up traditionally used in South America.

Plants, Plants, and More Plants

Plant-based items were also a top highlight in 2019 and continue with increased intensity. Vegetarian and vegan options are flooding the city and new blends are helping flexitarians take steps toward more plants, without making the full switch.

With this in mind, many Baltimore locations are expanding their veggie options, but keeping some of the meatier flavors and textures. At the newly opened Annoula’s Kitchen inside Cross Street Market, diners can grab an open-faced Chickpea Melt on sourdough. North Avenue Market provides meat-like flavors without meat in their rotating specials, like the current Broccoli over Mushroom Duxelle. At Snake Hill in Canton, you can taste a variety of homemade sausages, including three non-meat options like the Smoked Apple Sage made with golden potatoes, as well as an Italian made with eggplant and fennel.

Baltimore is on-trend with leading chefs across the country who are looking to add healthier, planet-friendly options like these. The James Beard Foundation has even created The Blended Burger Project, a movement that encourages chefs to blend at least 25 percent mushrooms into burgers. Tying back to sustainability, this switch could reduce agricultural production-related greenhouse gas emissions and irrigation water demand. Plus, it could reduce global agricultural land demand by more than 14,000 square miles, an area larger than our state of Maryland.

EAT

Oct. 12: Oysterfest 13

South Point, Port Covington. 12-9 p.m. Free-$99.

For the first time in its 13-year history, this slurp-tastic festival will take place on South Point’s waterfront, with tons of freshly shucked oysters, seafood delights, and drinks to celebrate prime Chesapeake Bay oyster season. Spend the day sampling more than 10 varieties of raw oysters, taking in the picture-perfect views, and, if you really want to be impressed, watching some of the region’s most skilled oyster fanatics compete for the title of fastest local shucker. If you’re hemming and hawing over the price of a VIP shuck-buck package, remember that a portion of the proceeds benefits the Oyster Recovery Partnership and Living Classrooms Foundation.

DRINK

Oct. 12:Chesapeake Kombucha Homebrew Competition

WILD Kombucha, 4820 Seton Dr., Suite L. 1-5 p.m. Free.

The Wild Kombucha boys are heralded around town for their homegrown success story—the founders expanded their booch operation from a one-room set-up to a 13,000-square-foot brewery within four years—and now they’re giving fellow local brewers the chance to jumpstart theirs, too. Visit the northwest Baltimore brewery on Saturday to participate in Wild Kombucha’s first-ever homebrew competition, where you can put your own recipe to the test or spend the afternoon sipping on the fermented flavors of area makers. Stick around to see which homebrew recipe takes home the people’s choice award because, who knows, it could be sitting on the shelf at Whole Foods before you know it.

SEE

Oct. 11: Art After Hours

The Baltimore Museum of Art, 10 Art Museum Dr. 8-11 p.m. $20-25.

This Friday, the Baltimore Museum of Art will prove that the real party doesn’t start until gallery hours end. During the latest iteration of the museum’s ever-popular Art After Hours series, Baltimore-based artist collectives Wickerham & Lomax and WDLY will put on a takeover called The House We Built that unfold in three acts: a wedding, funeral, and anniversary party. Inspired by the transformative moments expressed in the BMA’s current exhibition, Generations: A History of Black Abstract Art, this one-night-only affair will feature everything from performances and artists talks to wearable art workshops and free admission to this boundary-breaking exhibition.

HEAR

Oct. 12: Band Camp Music Festival

Waverly Brewing Company, 1625 Union Ave., Suite C. 12-9 p.m. $12.

Remember that one time at band camp? Well, this inaugural camp-inspired music festival at Waverly Brewing Company might jog your memory. Starting on Saturday afternoon, pack the Hampden brewery to hear rockin’ sets from nine local acts across two stages. Inside at the Acoustic Brewery stage, bop along with rising artists like Alex Champagne and Joseph Mulhollen, and check out the Electric Outdoor stage where Baltimore bands like The Minus Drag and The Shrapnels will be shredding all evening long.

DO

Oct. 12-13: Fells Point Fun Festival

Thames St. and S. Broadway Sts. Sat. 11 a.m.-8 p.m., Sun. 11 a.m.-7 p.m. Free-$50.

Somehow, this beloved neighborhood festival continues to get bigger and better each year. Make your way to the heart of Fells Point this weekend to join in on the family-friendly revelry of this 53rd annual shindig, which showcases the best eats, drinks, shopping, live music, and entertainment the waterfront hotspot has to offer. Pro tip: If you plan to have a drink (or two) in hand during the festival, purchase exclusive drink packages by Friday to take advantage of money-saving offers.

OPEN

Sophomore Coffee: This inviting coffee shop is the latest concept to debut at Socle—the Old Goucher food and beverage complex from the team behind W.C. Harlan and Clavel. Joining natural wine bar Fadensonnen and yet-to-open cafe Larder, Sophomore Coffee will offer a single-origin house drip, espresso drinks, and flash brew options when it officially opens its doors to the public this Saturday, April 13. Owners Kris Fulton and Ann Travers Fortune, two of the original founders of Charmington’s in Remington, created the inclusive space with amenities for working, an area for small gatherings, retail shelves stocked with goods from Hunting Ground in Hampden, and a courtyard shared with Fadensonnen.

The inclusive vibe goes along with the shop’s mission to combat the snobby stigmas in coffee culture: “If there isn’t an overarching energy that promotes discovery and learning, it can be very off-putting,” Fulton told us last summer. “But if you create an environment that is inviting, people are going to feel comfortable taking that journey with you.” 2223 Maryland Ave.

The Urban Oyster: In only a few short months, chef/owner Jasmine Norton has transformed the old Ruby 8 space in Locust Point from a trendy sushi spot into a bright, airy homebase for her seafood pop-up The Urban Oyster. Boasting white walls, pops of bronze, and beautiful oyster canvas paintings by Annapolis artist Kim Hovell, the McHenry Row eatery will offer Norton’s famous raw and chargrilled oysters alongside other oceanic fare. Officially debuting on Friday, April 12, the spot will feature shrimp tacos, burgers topped with crab dip, fried cod sandwiches, and a hyper-local drink menu. (Look out for cans of Union Skipjack, a rosé spritzer from Old Westminster Winery, and cocktails curated by local bartender Aaron Joseph.) “A lot of things we’re incorporating in our menu are from local businesses that have opened their platforms for us to do pop-ups in the past,” Norton says. “It’s nice that we now have the opportunity to return the favor.” 1704 Whetstone Way.

Akira Ramen & Izakaya: From barbecue bites to Greek gyros, The Shops at Canton Crossing already offers plenty of dining diversity. But this week, the development added even more to love with the premiere of this Rockville-based ramen spot. Now operating in soft-opening mode, Akira’s second location specializes in steamy bowls filled with house-made noodles, bean sprouts, scallions, pork, fish cakes, eggs, and Wood Ear mushrooms. The menu also offers other snacks like pork gyoza, vegetable spring rolls, and yellowtail carpaccio. 3501 Boston St.

Garden Party: Now that it’s finally starting to feel like spring, it’s high time that this outdoor bar made its return to The Rotunda in Hampden. The team behind Avenue Kitchen & Bar has officially reopened Garden Party, which debuted last summer and quickly became a go-to for adults in need of a refresher while watching little ones run around the Rotunda’s green space. Returning menu highlights include Avenue Kitchen’s signature frosé, wines by the glass, Orange Crushes, crab cakes, charcuterie, and salads. 711 W. 40th St.

TinyBrickOven: This new Federal Hill pizza shop gives the term “fast-casual” a whole new meaning. Owner Will Fagg fires up the artisan pies using his titular invention—a portable brick oven that cooks personal-size pizzas in less than two minutes. Taking over the former home of Grilled Cheese & Co. on Light Street, the spot offers customizable vegan and non-vegan pizzas, as well as authentic gelato. Save room for flavors including strawberry, pistachio, dulce de leche, and vegan vanilla. 1036 Light St.

COMING SOON

Raw Bar: Canton locals will be happy to hear that the former Boathouse space at Tindeco Wharf is getting reactivated this summer. Pending liquor board approval, the team from Bond Street Social and Barcocina in Fells Point will be opening this new seafood spot on the dockside property, which features a massive outdoor patio and modern-industrial interior. According to a statement from Bond Street Social general manager Shane Gerken, Raw Bar will offer fresh takes on seafood dishes in an “upscale, yet approachable social environment.” 2809 Boston St.

EPICUREAN EVENTS

4/12: Harbor Market Kickoff
This seasonal lunch market, which assembles at McKeldin Square on Wednesdays and Fridays from 11 a.m. to 2 p.m., is starting up three weeks earlier than usual this year. Launching in conjunction with Maryland Food Truck Week, the inaugural event will feature free food samples, live music, dessert options, and, of course, plenty of outdoor lawn games to make your lunch break feel more like recess. Throughout the season, be on the lookout for food trucks including Farm to Charm, The Smoking Swine, Mexican on the Run, The Green Bowl, Wild Thyme, and more. 101 E. Pratt St.

4/13: Wild Kombucha UpBeet Flavor Release Party
It’s been an exciting year for this local kombucha purveyor, which recently moved into a new 13,000-square-foot production space in northwest Baltimore and is now distributing across the Mid-Atlantic. To celebrate its latest flavor UpBeet—fermented with organic beets apple, ginger, and lime juice—the brand is teaming up with Mouth Party Caramel and the Chesapeake Bay Foundation to host a celebration at Mobtown Ballroom this weekend. Swing by to sip UpBeet cocktails while enjoying eats from Pablo’s Toc O’s and live music by Bedlam Brass. A portion of proceeds will benefit the Chesapeake Bay Foundation’s mission to reduce pollution in our waterways. Mobtown Ballroom, 861 Washington Blvd. 7-11 p.m. $12

SHUT

Smoke: When this Cockeysville spot landed on the scene four years ago, it quickly became known for putting a creative spin on classic barbecue. Chef Josh White captivated diners—not only with his catchy music videos promoting daily specials—but also with frequent pop-ups and fingerlickin’ fare including sticky spare ribs and smoked wings with thyme bleu cheese. Sadly, Smoke served its final meal last week. “The decision to close was not an easy one, and comes with a very heavy heart,” White and co-owner Hope Seidl announced last week. “We are trying to focus on all the happiness we were able to bring our community over the last 3.5 years, rather than on how heartbreaking it truly is.” The post goes on to thank the local dining community for its support, and teases that this won’t be the last we see of Smoke in the future. “This is not goodbye,” the owners write. “This is thank you, we love you, and we’ll see you later.”

Celery juice, turmeric, kombucha, and activated charcoal might sound like items from your local health food store or cold-pressed juice stand. But lately, these ingredients are showing up on area menus as part of a national trend toward more health-conscious cocktails. “Baltimore is a little behind on this movement, but you’re starting to see it more and more,” says Gino Kozera, who just opened coffee and beer cafe Amber in Locust Point. “Trying to use as much natural, non-GMO, and fresh fruit as possible is a part of our ethos.”

Amber highlights drinks concocted with locally made Wild Kombucha flavors such as elderberry in the Gin Fizz or grapefruit-ginger that’s mixed with rye in the Port Authority. There’s also the St. Pablo, a rum drink containing honey and cayenne pepper—ingredients usually associated with a cleanse.

Of course, it should be noted that no alcoholic drink is 100 percent good for you. But national brands such as Ketel One’s new all-natural botanical products with cucumber and fresh-squeezed peach are trying to help consumers drink more responsibly by veering away from artificial flavors. Even a recent Crown Royal commercial encourages its viewers to take a “water break” while watching NFL games.

“Fully embracing wellness and finding ways to live a healthier lifestyle is something you’re seeing more of in the industry,” says Ginny Lawhorn, who runs Baltimore Cocktail Week and the bar at Landmark Theatre in Harbor East (which offers a drink made with activated charcoal). “Bartending is no longer a pay-my-rent-while-I-can job. People are now in it as a career and thinking about their own health and longevity.” Lawhorn’s most recent Cocktail Week included an all-day series of wellness workshops—including a yoga flow followed by conversations centered around nutrition—at R. House hosted by bar manager Amie Ward.

That industry passion is translating to consumers. It’s something we’ve seen in older institutions—like Woodberry Kitchen and Wit & Wisdom, which use fresh juices and even have mocktail menus—and new establishments alike. The recently opened Vida Taco Bar in Harbor Point has a carrot juice cocktail, and The Regal Beagle in Canton makes the Between Two Ferns with celery juice and black pepper and Daytime Drama with a turmeric cordial.

“Just as cuisine has gone farm-to-table, cocktail programs have gone garden-to-glass,” Lawhorn says. “Beets were very popular for a while, turmeric is now, charcoal is a mixed bag of opinions. The overall goal is using little to no sugar while still maximizing flavor.”

As with any trend, there is a limit (we’ve come across distilled non-alcoholic spirits, which gave us a moment of pause) and the pendulum is likely to swing back. But for now, we’re really enjoying feeling like a saint while we sin—and the easier hangovers are certainly a plus.

COMING SOON

Sacré Sucré: It’s no secret that macarons are having a moment, and soon, locals will be able to sample the sweet confections at this new shop in Fells Point. Slated to open later this month, Sacré Sucré (which translates to “sacred sugar” in French) will offer delicate pastries including fluffy eclairs, hand-decorated bonbons, and an array of colorful macarons. Set in the Fleet Street shop that previously housed Baltimore Cakery, the pastry studio will boast a modern design with neon signs, custom wallpaper, and an open kitchen behind a glass display case. 2001 Fleet St, 443-873-0020

The Sweet Greek Grill: This migrating Greek food stand has become known for serving its Old World staples at fairs and festivals throughout the state. And now, The Sweet Greek Grill is settling in to permanent digs in Fallston. The new eatery will be a destination for authentic gyros, spanakopita, loukoumades, and housemade baklava when it cuts the ribbon in the coming weeks. 2735 Fallston Road, Fallston, 443-567-1628

NEWS

Cosima Launches Sunday Brunch: Earlier this month, chef Donna Crivello started serving Sunday brunch at Cosima in Clipper Mill. Just in time for al fresco dining season (the restaurant boasts a picturesque patio overlooking the Jones Falls), the rustic Italian spot is now open for brunch every Sunday from 11 a.m. to 3 p.m. Menu highlights include brioche French toast with apple compote and candied bacon, corn pancakes with whipped lemon mascarpone, roasted pork belly with pickled pears, and a Sicilian salad with arugula, oranges, and fennel. Beverage manager Kristen Starks has also dreamed up a bevy of brunch cocktails to help wash down all of the eats. 3000 Falls Road, 443-708-7352

The Emporiyum Takes a Break: Local foodies have made attending this culinary cloud nine—a gathering of regional purveyors selling everything from doughnuts and dumplings to craft beer and bubble tea—a spring tradition since it launched three years ago. But the Emporiyum is going on hiatus this year while co-founder Sue-Jean Chun is on maternity leave. Chun assures that the festival will be back in 2019, and is currently in the process of scouting new locations. “The food talent in Baltimore is endless and we look forward to producing next spring’s event to be the best yet,” she tells us. “We can’t wait to start putting together an amazing roster with new artisans, new products, and standby favorites, too.” 

Cross Street Market Update: As Federal Hill’s Cross Street Market continues to trek forward with its major revitalization plans, vendors are deciding whether to close, relocate, or stay put during construction. Dooby’s sister-spot Sundays Bakehouse will close in the market after this weekend, but hopes to make a return once renovations wrap up in 2019. Soup purveyor Prescription Chicken and Gertie’s Yummy Yogurt Bowls have temporarily moved to the Mount Vernon Marketplace until construction is complete. Head to the Mt. Vernon food hall to sample signature broths including matzo ball and meatless veggie, as well as colorful yogurt bowls topped with fruit, nuts, and granola. Barbecue hotspot Smoke—along with Nick’s Oyster Bar, The Sweet Shoppe, Pretzel Twist, Nunnally Bros. Choice Meats, and Cheese Galore & More—will all remain open at Cross Street throughout the construction process. 1065 S. Charles St. 

Wild Kombucha Debuts New Flavor: Homegrown beverage startup Wild Kombucha has been hard at work on a new flavor that is launching just in time for the warmer temperatures. On Wednesday, April 18, the brand’s new Tart Cherry Ginger kombucha will land in more than 300 retail stores throughout the region, including local Whole Foods and MOM’s Organic Market locations. The new release—made with a fermented green tea base, organic cherries, and ginger juice—comes at a transformative time for the company, which started as a small operation in 2015 and is now expanding distribution to five states from a 4,000-square-foot brewery in Timonium. 

EPICUREAN EVENTS

4/18: Eating From the Foodshed Roundtable at Bird in Hand
If you’re thinking about joining a local Community Supported Agriculture (CSA) program this season, Bird in Hand is hosting a roundtable discussion to explore the benefits of eating local. Listen in as Tamara Todd of Monkton’s Wild Peace Farm, local health and fitness blogger Jess Schreibstein, and Briana White of Woodberry Kitchen discuss the ins and outs of becoming a CSA member. Guests attending the BYOB event will also be able to sign up for the Wild Peace CSA, which will use Bird in Hand as one of its pickup locations this season. 11 E. 33rd, Free, 6 p.m., 410-814-0373

4/9-15: The Verandah Pop-Up at R. House
Head to R. House this week to chow down on Indian street foods from Hampden hotspot The Verandah. The eatery returns to the rotating pop-up space for the second time at the market,  featuring dishes like chicken biryani, samosa chaat, and a classic murgh makhani (butter chicken) platter. 301 W. 29th St. 

SHUT

In Bloom: Once again, changes are on the horizon at this cozy Federal Hill restaurant. Just last summer, husband-and-wife owners Kevin Perry and Cecilia Benalcazar rebranded the spot from Liv2Eat to In Bloom—a concept launched in conjunction with local chef Cyrus Keefer. Keefer backed out of the project last fall, and now, the owners have announced that they are closing the restaurant. “Like with the other ‘non-bar’ establishments, there was just not enough business,” Benalcazar recently told SouthBmore.com. “We are looking to sell.” Although the In Bloom space is on the market, the owners’ next-door cafe Blooming Deli remains open for business. 1444 Light St. 

In a town where breweries are all the rage, something new is brewing in Hampden, and it isn’t beer or coffee.

Longtime friends Adam Bufano, Sergio Malarin, and Sidharth Sharma founded Mobtown Fermentation in May 2014 and make kombucha, a fermented beverage that contains green tea, distilled water, probiotic cultures, and natural fruit juices. The drink has been gaining popularity lately as a healthy substitute to soda. Bufano and Malarin—who are stepbrothers—were first introduced to kombucha by their health-conscious parents and decided to try brewing their own.

Similar to yogurt, the probiotic bacteria in kombucha is said to help sustain the enzymes that occur naturally in your gut. Kombucha is also said to aid in digestion and boost your immune system, all while giving you the carbonation you crave from other less-healthy alternatives.

After sharing their creation with friends and receiving a wildly positive response, they decided to make things official, and, with the help of Sharma, Wild Kombucha was born. Now sold at several local cafes and shops including Charmingtons, Eddie’s, and Milk & Honey Market, Wild Kombucha is available in three flavors including their latest, elderberry.

“Our recipe is refined to appeal to a more general audience,” says Bufano, who describes Wild Kombucha as simplistic and raw, with all of the ingredients listed on the label so it doesn’t intimidate people who have never tried the drink before.

“Our mission is making it approachable in price point and flavor while keeping it local,” notes Malarin.

Since kombucha is technically a “live” product that needs to be refrigerated and contains no artificial preservatives, Mobtown Fermentation plans on keeping distribution regional to ensure it is delivering quality.

“We are willing to go that extra mile to make our drink better. We are always trying to improve,” says Sharma.

With a new, larger brew space in the works and more projects on the horizon (like a probiotic ginger ale they are prepping for spring), it seems this trendy libation is here to stay. “We have a lot brewing right now—pun intended.”