• #186 No Competition So Far - Britini Haar, Cloud Peak Cultures

  • Jun 20 2024
  • Duración: 41 m
  • Podcast

#186 No Competition So Far - Britini Haar, Cloud Peak Cultures Por arte de portada

#186 No Competition So Far - Britini Haar, Cloud Peak Cultures

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  • As we close the chapter on Wyoming foodpreneurs for this year, we end with an interview with Melissa Hemken of Central Wyoming College, who has been co-hosting this series. In addition to all she coordinates with Central, Melissa is founder of her own company, Melissahof Hatchery, a chick-raising farm that delivers healthy day-old chicks to local poultry farmers. “Hof” means “farm” in German. Living near Lander, Wyoming, Melissa discovered that rural expansiveness hindered the mail shipment of healthy day-old chicks. Recognizing that other Wyoming folks also need healthy chicks for their flocks, Melissa raises dual-purpose heavy breed poultry from which to hatch purebred chicks. When eggs are hatched into chicks, there is a 50/50 gender split. Most customers purchase the female chicks – called pullets, as they are looking to raise egg-layers. Melissa raises the rooster chicks, nicknamed the “McNuggets,” on pasture for the farmers who raise chicken for their meat. Now to our interview today, Britni Haar of Cloud Peak Cultures, a local kombucha clan of kid-friendly home brewers who are working their kitchen magic, conjuring another batch of fermented tea. Founded by Britni and Kandi Broersma, they are at the forefront of Sheridan, Wyoming’s burgeoning kombucha culture as Sheridan’s first commercial kombucha venture. Britni’s journey began in 2015 when her family took a trip to China to visit friends. One of the friends had been taught to brew kombucha and shared it with Britni, who loved the beverage. It got her thinking she also could be brewing kombucha and when she got back to the US she started her research. Britni made the decision to buy the starter culture, called scoby, from a fellow kombucha brewer, rather than try to grow her own. She began brewing and the story is a familiar one: Britni gave some to friends who told her she could sell her brew. Then Kandi came on board to help with the business and in 2018 they started selling at the Sheridan farmers market with great success. That propelled them into selling at the local greenhouse farmers market, a year-round market. The business grew but life has its road bumps; Kandi had a baby, started home schooling and the business was too much for her to continue so Britni has been solo since. But that hasn’t stopped her from expanding. Springboarding off her fermenting expertise, she has developed a line of fermented jalapenos used in the dip Britni also sells. Of course, Britni has expanded the kombucha flavors by blending different ingredients, huckleberry-lemonade being her favorite. Flavored drinks are made by letting the kombucha blend sit for about a week. Then the fruit juices are added and the brew sits for another three or four days. It self-carbonites then it is refrigerated. Alcohol content is not a fine science in the kombucha industry and Britni’s brews are pretty much in line with other kombucha drinks. However, Britni does say her kombuchas are more mild and less tart than most commercial kombuchas. As for the future, Cloud Peak Cultures is covered under Wyoming cottage laws so she can sell her beverage without the heavy regulation. But if she wants to grow, that will be a game time decision. At present, Clout Peak Cultures is not her full time occupation, so she is contemplating her next move. Find her on Facebook: https://www.facebook.com/cloudpeakcultures/. Melissa: mhemken@cwc.edu https://www.cwc.edu/agri-business/ Melissahof: https://melissahof.com/about/Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.
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