Canvas Kombucha opens taproom in Whitefish

After years of renting commercial kitchens from other businesses, Canvas Kombucha finally has its own space to brew and has even built a taproom where people can sample their product by the glass or fill growlers to go.

Rebekah Alcott and Aaron Roberts operate their new space in the Whitefish Mountain Mall, across the hall from Rockfish Climbing & Fitness and Red Poppy Gluten Free Bakery.

Canvas Kombucha has been operating under the radar in their new space since September of last year, but the owners completed their bar and decorating only recently. Both Alcott and Roberts consider themselves artists, and a big reason they wanted their own space was so they could fill it with the work of other local artists.

They have been operating under the radar in their new space since September of last year, but only recently completed their bar and decorating. Both Alcott and Roberts consider themselves artists, and a big reason they wanted their own space was so they could fill it with the work of other local artists.

Kombucha is a fermented drink made with tea, sugars, yeast and bacteria. It comes either plain or in various flavors, and the finished product is a carbonated beverage often rich in probiotics. The precise health benefits depend on what other ingredients are added to the drink and are debated in some circles, but oftentimes people with digestive or stomach issues are recommended to try the drink.

Alcott said they have had several people come in with various health issues and say they had never tried kombucha before, but someone recommended they give it a go.

Some may have found relief, others not, but Alcott and Roberts believe that most of them at least found a tasty, locally made all-organic beverage.

Roberts was home-brewing kombucha for years before they started their commercial venture. He has spent much of his career as a professional chef, and his expertise with mixing flavors serves him well in his role as head brewer at Canvas.

Their products can be found in most Montana Coffee Traders locations as well as Ceres Bakery in Kalispell. They hope to be bottling their product by the end of the summer, as well, though that requires an investment in equipment they haven’t yet made.

Unlike beer, which usually needs to be consumed within two days of filling the growler, growlers full of kombucha will keep for up to a week. If they do go flat, Alcott said, you can put the growler at room temperature with the cap on tight; fermentation will speed up and the beverage will carbonate again.

Ultimately, they would like to move to a space in downtown Whitefish, but for now they are content with their new mall space. They appreciate that it gives Roberts, whose art of choice is brewing their product, a chance to interact with customers and tell people more about the beverage.

Running a kombucha brewery without a brewer’s license requires them to keep all the beverages they serve under 0.5 percent alcohol by volume, which is technically classified as non-alcoholic. Most beers are between 4.5 and 7 percent alcohol by volume, and wines are usually between 12 and 14 percent alcohol by volume.

Canvas Kombucha is open Wednesday and Thursday from 11 a.m. to 4 p.m. and Friday from 11 to 7 p.m., or by appointment. More information can be found on their Facebook page, which is called Canvas Kombucha Brewing Co.

Reporter Peregrine Frissell can be reached at (406) 758-4438 or pfrissell@dailyinterlake.com.