small-batch, craft kombucha

brewed, bottled, capped, and delivered by family

We like our kombucha pure, raw, and with a healthy zing, just like it is when you make it at home. But sometimes it's hard enough to get to the grocery store and schedule that dentist's appointment and call your mother, let alone brew your own kombucha. So, after over a decade of home-brewing for our own tummies and tastebuds, we figured it's time to share our brews with those who enjoy their kombucha fresh like we do, but just don't have the time. Each of our small-batch brews has a character of its own, and that's how we feel it should be. We aren't here to homogenize the flavor of a naturally diverse beverage, we're here to craft all flavors to meet our standard of excellence. 


Dave McGee, owner and head brewer of Oregonic Tonic, has been brewing kombucha for over a decade. Giving it out to his friends and family, the praise from those who tasted his brews continued to climb as he experimented and perfected his recipes. After a decade of this experimentation and an ever-growing group of “taste-testers,” Dave’s expertise and passion paid off—the demand for his fresh, home-brewed kombucha reached max capacity for the kitchen. This was the point that Dave decided to expand the community of kombucha drinkers and make his brews available to the population at large. With the help of his daughter, Ally, and a loyal following of kombucha lovers, Oregonic Tonic was born. 

Dave has been an avid surfer and family man for even longer than he has been brewing kombucha. He started dabbling in homebrewing as a relief from his day-job in high tech hell, and found so much energy from the drink that he continued brewing as he transitioned into the remodeling industry. For him, there's nothing in the world like a glass of kombucha over ice after a hard day swinging a hammer. Now he's ready to make another big change (for the better), and is turning his passion for kombucha into the next big adventure.

Ally has been drinking her father's kombucha for half of her lifetime, and always preferred it over the stuff in the stores. Manager, brewer, and student by day, aerialist by night, and dance-addict all the time, she gladly suffers from a fierce wanderlust and is ready to give up desk jobs forever for the pursuit of this delicious kombucha entrepreneurship adventure.


Though it is often referred to as mushroom tea, kombucha is not made from mushrooms. It is a beverage made by brewing a base of tea and sugar, and then adding SCOBY (symbiotic culture of bacteria and yeast) to the tea and allowing the mixture to ferment. The fermentation process is caused by the healthy bacteria and yeast eating up the sugar and/or caffeine in the tea, and results in a tart-sweet, slightly vinegary, deliciously carbonated beverage containing probiotics, B vitamins, antioxidants, an anti-arthritic compound, an anti-spasmodic compound, and a liver-protective compound. There are many strains of bacteria and yeast that can be found in the SCOBY, but it is most consistently made up of the bacteria Acetobacter xylinum, along with various yeasts (commonly found strains being Brettanomyces, Zygosaccharomyces and Saccharomyces). 

Acetobacter: This is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. Acetic acid is the shortest chain saturated fatty acid, which has been found to boost energy, help the absorption of calcium and magnesium in our gut, lower blood-sugar levels, and increase cardiovascular health by lowering blood triglyceride levels and eliminating cholesterol. Gluconic acid is a PH control agent that regulates acidity.