Rachel Rappa didn’t make beer. She imagined into life what grew into a large-scale kombucha brewery on Long Island in New York.

But the similarities between what she experienced growing her fermented sweet tea business to the craft beer industry are startling. She dealt with distributors, retailers, employees, seasonality, limited access to growth capital and packaging issues, just like we do.

She started as an artistic homebrewer and ended up owning 20BBL tanks and brewing primarily core styles. That could be the origin story for 80% of the craft breweries in America.

As you’ll hear, I really wanted to ask her about the advantages of Direct To Consumer sales, which turned out not to be the savior so many craft brewers think it is.

What really struck me about Rachel’s story was her journey to personal redemption. In the 3rd segment we really dive into why she finally closed her dream and why she’s now experiencing a depth of happiness deeper than she’s ever known. Her advice earned from her experience should inspire everyone everywhere to linger a little longer in front of the mirror today.

So sit back, listen in and let Rachel Rappa and the story of New York’s Coastal Craft Kombucha teach you how NOT to start a Damn brewery.

⁠Coastal Craft Kombucha website⁠⁠⁠

⁠Coastal Craft Kombucha Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠

⁠⁠⁠⁠Coastal Craft Kombucha Closing Announcement⁠⁠⁠⁠⁠

Episode Sponsored by:

⁠⁠⁠⁠⁠⁠⁠⁠⁠Accubrew⁠⁠⁠⁠⁠⁠⁠⁠⁠

⁠⁠⁠⁠⁠⁠⁠⁠⁠Brewery Direct⁠⁠⁠⁠⁠⁠⁠⁠⁠

⁠⁠⁠⁠⁠⁠⁠

⁠⁠⁠⁠⁠⁠⁠⁠⁠Made To Measure Communications⁠⁠⁠⁠⁠⁠⁠⁠⁠

⁠⁠⁠⁠⁠⁠⁠⁠⁠Somnifix⁠⁠⁠⁠⁠⁠⁠⁠⁠

(use DAMNBREWERY at checkout for 10% off)

⁠⁠⁠⁠⁠⁠⁠⁠⁠Where to get my Damn Book⁠