Humble Beginnings.

In 2015, we started brewing kombucha and dreaming about a project that would see Verve bottles and draft lines in grocery stores, restaurants and breweries across Iowa. We brewed in mason jars. The kombucha was … not good. But we kept working at it.

In 2017, we submitted a proposal to build our brewery in a city-owned building in downtown Waterloo that had been vacant for a few years. Our proposal was accepted and we started working to build out our brewery and restaurant in summer of 2018.

We moved up to five-gallon glass containers, started knocking out walls, and filling out paperwork. About a year and a half after our proposal was accepted, we opened the doors of Verve Kombucha.

Room to Grow.

We divided the building roughly in half to accommodate a restaurant/bar alongside our brewery. At the restaurant, we serve New American food on shared plates alongside craft cocktails, Iowa beer and of course, our kombucha. In the brewery we use much bigger equipment than the mason jars we started with, and we are working to distribute throughout the state.