In February 2015, Mobtown rented a small room and started brewing one of the partners, Adam Bufano’s, spin on a family recipe of kombucha. Kombucha is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits to a person’s digestive and immune system. The partners made the kombucha during the week after work and on weekends at local cafes and shops. Mobtown Fermentation had run out of room in its 3,400-square-foot Lutherville manufacturing space less than three years after launching production there. A BCL loan allowed Wild Kombucha to upgrade to a 13,000-square-foot brewery in Northwest Baltimore, whose 19 employees now produce over 10,000 bottles of kombucha per week. The drinks can be purchased in six states and Washington, D.C. in stores such as Giant, Whole Foods, Harris Teeter, and MOM’s Organic Market.