A Taste of Summer Now Available Year-Round from Brew Dr. Kombucha

February 6, 2019

Fan favorite Strawberry Basil flavor is promoted to full time production

PORTLAND, Ore. (Feb. 6, 2019) — In response to overwhelming demand, Brew Dr. Kombucha’s Strawberry Basil is taking a permanent place in the brand’s flavor line-up starting in February 2019. The formerly limited-edition summer seasonal flavor is packed with light, fresh flavors to bring a splash of summertime spontaneity to any season.

“Our Strawberry Basil was such a hit this summer as a limited release that we decided to add it to our full-time line up,” said Matt Thomas, founder and CEO of Brew Dr. Kombucha. “It’s tart, tasty and made exclusively from organic tea blends and botanicals. It will also be available in a 12-oz can which is great for hikes, bike rides and trips to the beach. We think it’s perfect for long-time kombucha fans and newbies alike.”

Brew Dr. Strawberry Basil kombucha combines high-quality green tea with strawberries and two types of basil. The result is a fresh and fizzy kombucha with a perfectly balanced flavor. Strawberry Basil will be available in 14-ounce and 32-ounce bottles and 4-packs of 12-ounce cans.

Since launching Brew Dr. Kombucha in 2008 from the kitchens of Townshend’s Teahouses, the brand has continued to innovate its kombucha-making process. Using a unique vacuum still, Brew Dr. Kombucha removes the alcohol from the fermented tea without the use of heat, preserving the beverage’s beneficial live and active cultures. All varieties use Townshend’s custom organic tea blends, herbs and botanicals, resulting in a smooth and balanced taste.

For the complete list of varieties available and more information about Brew Dr. Kombucha, visit


About Brew Dr. Kombucha

Townshend’s Tea Company was started by Matt Thomas in 2006 with the idea of serving great teas in a casual teahouse setting. Over the years, the effort of presenting the wide world of tea to their guests has expanded the Townshend’s collection to over 120 tea offerings, including classic teas, rare varieties, chai latte recipes made from scratch, Taiwanese bubble tea, and an herbal apothecary line. The company now operates nine teahouses in Oregon, Montana and Utah.

In 2008, the company began making kombucha in the kitchens of their then two teahouses, giving it the name Brew Dr. Kombucha. It was only natural for them to choose some of the same great custom tea blends they had developed for service at their popular teahouses and ferment those into kombucha. It turns out that approach is unique, as most commercially available kombucha is flavored with juice at the time of bottling. Brew Dr. Kombucha’s flavor profiles come from attention to the quality and formulation of the organic tea and botanicals used, creating a difference you can taste.