Fab Ferments expands operations to include a taproom in Lockland

Since 2008, Jordan Aversman and Jennifer De Marco have been serving up traditionally prepared fermented foods with their company Fab Ferments. Over the past eight years, the duo has been hard at work building their “revolution for real food,” as De Marco refers to their company’s vision.

While they started with sauerkraut, they have since expanded their business to offer a full range of raw cultured veggies, hot sauce, a tonic drink called beet kvas and fermented tea, or kombucha.

In December, Fab Ferments opened a kombucha taproom at their Lockland production facility, which is in the same complex as Rivertown Brewery & Barrel House and La Terza Artisan Coffee Roasterie.

“We knew we always wanted to have a taproom,” De Marco explained. “We’ve been waiting for more and more people to find out what kombucha is. We’ve been doing basic education — what does it taste like, why is it good for you?”

For the uninitiated, kombucha is a beverage made of black or green tea brewed with a symbiotic colony of bacteria and yeast, also known as a SCOBY. It’s tangy, slightly sweet, carbonated and often features additional flavorings. Because it is naturally fermented using traditional techniques, some alcohol is present in the finished drink, but it is typically no more than 1 percent alcohol by volume. Proponents regard it as an overall health tonic.  

Fab Ferments' taproom offers a line of 12 kombucha flavors on tap, including rotating seasonal flavors like pumpkin pie and wild-harvested persimmon vanilla. Many of Fab Ferments' kombuchas, which are also available in bottles, incorporate fresh juices like the Perky Pink Grapefruit or the Go Go Ginger.

“We don’t use natural flavorings — if you’re going to buy something from us, it is fresh juice and ingredients, so you can enjoy all the benefits that come from those flavorings as well,” De Marco said.

She expressed excitement about bringing “high-quality, nutrient-dense foods” to the larger community through the opening of the new taproom.

To start, the Fab Ferments taproom will be open from 4 to 7 p.m. Monday-Friday, with future weekend hours planned. Prices run $4 for a pint, $7 for a 32 oz. growler fill and $13 for a 64 oz. fill. Flights are also available. Patrons are encouraged to bring their own growler or purchase one at the taproom.

De Marco encourages patrons to stop by to try an authentic glass of kombucha or to purchase a gift certificate to give for the holidays or any occasion. To stay up-to-date on all things Fab Ferments, visit their website or follow them on Facebook.