My Story

Welcome to my Booch! I’m honored to share my kombucha journey thus far and to have you join in me in my story. By keeping the ingredients local and the process natural, I’m proud of the kombucha made and excited for the growth it has.

Its been a wild ride to get to this point but I’m looking forward to what’s ahead and accomplishing my goal of getting some booch to YOU!

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Beach’n & Booch’n

Those around me know my passion for the beach which is the reason why a wave is the center point of Max’s Booch. Every drop of Max’s Booch is created with the beach lifestyle in mind - healthy, natural, and simple and meant to be shared with everyone.

Grab yourself a cold one, kick back, and lets shoot the breeze while watching the waves roll on.

First Glass Bottle Shipment

Simple Start

I started making kombucha with a 2-gallon tank for myself as a side project to find & mix flavors. That one tank led to 4 more 2-gallon tanks and I started making it for now friends and family to test my kombucha and various flavor creations (my R&D days). In that time I made myself a rule that I could only use real fruit juice for flavoring my kombucha, and my kombucha has a sweet spot to reach in its first fermentation so that its not overly sweet, however the sharp sour taste is out overpowering the fruit flavor.

Keep it Local

Located in the heart of the Willamette Valley, I consider myself very lucky to be surrounded by all that the area has to offer. The tea used for Max’s Booch is sourced and certified organically grown locally to Salem, OR by the great folks of Minto Island Tea. Their premium quality tea provides an incredibly clean & crisp kombucha taste that is never over powered by sourness - and the SCOBY loves it too!