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Southwest Dutchess Daily Voice serves Beacon, East Fishkill, Fishkill, LaGrange, Poughkeepsie, Wappinger & Wappingers Falls

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South Salem Resident 'Brews' Up New Kombucha Beacon-Based Tea Business

Blessed Brewery Founder Adam Barfield with Market Manager Stephanie Scavelli. Photo Credit: Submitted
Blessed Brewery's Wizard Sticks. Photo Credit: Submitted
Ginger Dragon, from Blessed Brewery. Photo Credit: Submitted

BEACON, N.Y. --- The tagline on a new kombucha brewery based out of Beacon says it all: "Drink Religiously, Live Blissfully." Hence the name, Blessed Brewery.

Kombucha, for those who don't know, is a healthy probiotic tea that is both vegan and gluten free. Said Owner/Head Brewer Adam Barfield, a South Salem resident, kombucha is at its peak of public interest right now based on google trends, which is why he's excited to launch in both the Dutchess and Westchester County markets.

Barfield said he's been brewing and experimenting with different teas and flavors going back to April 2015. He registered the business name with Westchester County in August 2015, got his recipes approved by New York State in January 2016 and will officially begin brewing out of More Good on Main Street in Beacon in March.

Barfield is also set up to sell at the Chappaqua Farmer’s Market in the spring and is hoping to be at the Sleepy Hollow/Tarrytown Farmer’s Market, the Cold Spring Farmer’s Market, and the Amato Farm Stand in Somers. He also plans to sell directly out of the More Good Kitchen and is working on distribution in local shops and health food stores in Beacon and in other parts of Westchester County.

Two flavors are on the menu to start: Wizard Sticks, a blend of earthly roots and aromatic herbs including sassafras, sarsaparilla, juniper berry, and star anise, and Ginger Dragon, a spicy blend of finely ground cayenne pepper, fresh ginger root, with just a hint of beet juice. 

All teas are non-GMO made from fair trade, organic, gluten-free, and vegan ingredients.

"We are producing small batches, using locally sourced produce," he said. "We use Yerba Mate tea as our base, which is a South American plant, unlike the green, black, and white teas that we have in North America. It is an entirely different species."

His long-term goals are to partner up with a non-profit organization and introduce another product to his line-up. Jun, next on his plate, is a similar cultured and fermented tea to kombucha, but instead of using organic sugar as the sweetener, he will use local honey. 

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