In 2015, Brett Nobile was at a crossroads. He was working as a science teacher and while the job was fulfilling in many ways, allowing him to inspire young minds and share his passion for the natural world, he felt a gnawing discontent. He realized that his relationship with alcohol was becoming unhealthy. Drawing on his scientific background and love for experimentation, he saw a unique opportunity: to apply his knowledge of biology and chemistry to brewing kombucha, a fermented tea beverage known for its probiotic benefits. He craved a change, something that could not only transform his life but also contribute positively to the community. That year, Brett decided to take a leap of faith. He left teaching and began brewing kombucha. The idea was born out of his desire to move away from alcohol and create a healthier alternative for himself and others. Thus, Ninja Kombucha was founded in 2015, starting in a small house with just five-gallon batches.
Brett's journey was not easy. In Richmond, Virginia, kombucha was still a novelty. Most people had never even heard of it. Brett became an educator in a new sense, passionately sharing the benefits of fermented foods and live cultures at every opportunity. Week after week, Ninja Kombucha sold out at the farmers market, signaling a growing interest and a thirst for healthier choices in the community.
By 2017, the demand for Ninja Kombucha had outgrown Brett's house. The company moved to CreateSpace, a shared warehouse where they expanded their brewing operations to a 5-barrel system. It was a time of DIY ingenuity; they built their own walk-in refrigeration and installed rooms with their own hands. During this period, Ninja Kombucha was served on draft only, with loyal customers returning to the markets for refills. Packaging was still a future dream.
A turning point came with the arrival of "Stachesquatch," aka Erek Jones, a creative designer whose vibrant energy breathed new life into the brand. Erek’s unique artistic vision helped Ninja Kombucha stand out, making it not just a beverage, but a lifestyle choice.
In 2019, the company took a significant step forward by opening a taproom in Brookland Park, Richmond's Northside. This move allowed them to expand to a 20-barrel system and, for the first time, package their kombucha. With the acquisition of a semi-automatic canning machine, Ninja Kombucha became the first company to offer canned kombucha in Virginia. Zach Jillani, with his engineering background, joined the team and eventually became a co-owner and head of production. His technical skills complemented Brett’s brewing expertise and Erek’s design prowess, forming a powerhouse team dedicated to crafting the finest kombucha.
Ninja Kombucha’s innovative approach to brewing set them apart. They used high-quality teas and layered different tea bases to create complex, flavorful offerings. This dedication to quality and creativity paid off. In 2022, they won a bronze medal for their Dry Hopped Lemon Ginger kombucha in the Kombucha Kup, an international competition judged by industry experts. Two years later, in 2024, their Blackberry Hibiscus Kombucha was awarded Best New Beverage at the VA Food and Beverage Expo.
From humble beginnings brewing five-gallon batches in a house, to becoming the first commercial kombucha company in Richmond, Ninja Kombucha has come a long way. Brett Nobile’s journey from a science teacher to a kombucha pioneer is a testament to the power of following one's passion and the impact of creating healthier choices for the community. With a dedicated team and a commitment to innovation, Ninja Kombucha continues to thrive, bringing delicious, healthful beverages to an ever-growing audience.
Brett's journey was not easy. In Richmond, Virginia, kombucha was still a novelty. Most people had never even heard of it. Brett became an educator in a new sense, passionately sharing the benefits of fermented foods and live cultures at every opportunity. Week after week, Ninja Kombucha sold out at the farmers market, signaling a growing interest and a thirst for healthier choices in the community.
By 2017, the demand for Ninja Kombucha had outgrown Brett's house. The company moved to CreateSpace, a shared warehouse where they expanded their brewing operations to a 5-barrel system. It was a time of DIY ingenuity; they built their own walk-in refrigeration and installed rooms with their own hands. During this period, Ninja Kombucha was served on draft only, with loyal customers returning to the markets for refills. Packaging was still a future dream.
A turning point came with the arrival of "Stachesquatch," aka Erek Jones, a creative designer whose vibrant energy breathed new life into the brand. Erek’s unique artistic vision helped Ninja Kombucha stand out, making it not just a beverage, but a lifestyle choice.
In 2019, the company took a significant step forward by opening a taproom in Brookland Park, Richmond's Northside. This move allowed them to expand to a 20-barrel system and, for the first time, package their kombucha. With the acquisition of a semi-automatic canning machine, Ninja Kombucha became the first company to offer canned kombucha in Virginia. Zach Jillani, with his engineering background, joined the team and eventually became a co-owner and head of production. His technical skills complemented Brett’s brewing expertise and Erek’s design prowess, forming a powerhouse team dedicated to crafting the finest kombucha.
Ninja Kombucha’s innovative approach to brewing set them apart. They used high-quality teas and layered different tea bases to create complex, flavorful offerings. This dedication to quality and creativity paid off. In 2022, they won a bronze medal for their Dry Hopped Lemon Ginger kombucha in the Kombucha Kup, an international competition judged by industry experts. Two years later, in 2024, their Blackberry Hibiscus Kombucha was awarded Best New Beverage at the VA Food and Beverage Expo.
From humble beginnings brewing five-gallon batches in a house, to becoming the first commercial kombucha company in Richmond, Ninja Kombucha has come a long way. Brett Nobile’s journey from a science teacher to a kombucha pioneer is a testament to the power of following one's passion and the impact of creating healthier choices for the community. With a dedicated team and a commitment to innovation, Ninja Kombucha continues to thrive, bringing delicious, healthful beverages to an ever-growing audience.
In 2022 we won our first medal in the Kombucha Kup, an international competition judged by experts from across the industry. Dry-Hopped Lemon Ginger took 3rd place in the the hopped kombucha category and we're excited to return next year with new flavors.
We have several varieties of non-alcoholic kombucha that we make year round along with small batch seasonal offerings and one-off experimental flavors
