09/29/2026
“I see life through a lens of flavors,” shares Courtney Lorenz, Founder and self-proclaimed Fermented Foods Nerd & Kombucha Believer of her business, Cultured Kombucha Co.
That explains how the certified culinarian-and-nutritionist-turned-fermented-beverage-purveyor creates flavor profiles like apple pie chai, lavender bliss, mango tango turmeric, blueberry basil, strawberry rhubarb, raspberry rose, and more. “I like to pair familiar, fun, and playful ingredients with nutritious ingredients to make the drinks approachable and healthy,” she says.
What started out in 2015 as a few gallons of home-brewed kombucha in three flavors selling out at a local farmers market has now ballooned into a booming, nationwide business with a team 20-members strong. You can enjoy the chef-crafted, health-benefits-packed drinks at a local taproom in Traverse City, at over 600 retail locations throughout the Midwest, and starting in late September, at stores across the nation.
Now over a decade into her entrepreneurial journey, Courtney is excited that the company is expanding into cans and other packaging formats, which will open up new opportunities at stadiums and events, as well as add convenience for customers.
Tasty flavors aren’t the only thing Courtney’s serving up. As Northern Michigan’s first kombucha brewer, she’s learned a lot, and she’s using her experience to provide consultation services to help others develop a roadmap to launch in the food space.
Reflecting on her journey, she says, “I had to learn to stand up for what my business deserved and to stand firm in my decisions [in dealing with vendors and in contract negotiations].”
“Fear is a big part of the entrepreneurial journey—you can only receive as much as you’re willing to take risks,” she advises.
“I was 24 and had no money when I started,” she continues. “I used every resource I could get! I used micro grants from 20Fathoms quite a few times to help with services like accounting, photography, and legal support in looking through legal agreements.”
Whether she’s behind the brew tanks or speaking on gut health and sustainable food systems, Courtney brings energy, expertise, and heart to everything she does. She’s not just on a mission to brew the best kombucha possible—she’s here to change how we nourish ourselves, and each other.