There’s something brewing in Georgetown, and it’s not coffee. It’s tangy, it’s fizzy, and it might just be your new favorite afternoon ritual. We sat down with Lyz, co-owner of Seeking Ferments, to talk about their brand-new growler fill station located within Harried & Hungry, the magic of fermented drinks, and how a grandmother’s tepache recipe made its way to Seattle taps. From kombucha to turmeric soda to switchels you didn’t know you needed, Lyz and her wife Jeanette can’t wait to share their new space with you.
This interview has been edited for brevity and clarity.
Hi! We heard you got a new space!
Hi, I’m Lyz with Seeking Ferments. I’m the co-owner alongside my wife, Jeanette. We just opened a growler fill station here at Harried & Hungry in Georgetown. We’re going to be here Tuesdays through Fridays from 2:00PM to 7:00PM on Tuesdays, 3:00PM to 7:00PM on Wednesday through Friday, and 9:00AM to 1:00PM on Saturdays. Come check us out! We have a bunch of ferments and beverages like kabocha, switchels, turmeric sodas, and tepache.
Can you talk a little bit about what you’re creating and the difference between kombucha and your other products?
Yes! Kombucha is fermented tea with organic cane sugar. We let it ferment for a couple of weeks. The switchels are an apple cider vinegar base with maple syrup. We also let that ferment for a couple of days. Our turmeric soda is fermented turmeric, one of my favorites. We let that ferment for a couple of days, it is kind of sweet, kind of tart. It has organic cane sugar as well. And tepache is fermented pineapple rinds. That recipe actually comes from one of Jeanette’s grandmothers in Mexico.
How did the Harried & Hungry location and this partnership come to be?
We actually brew our stuff in the back. We have a little space in the back of this warehouse that we rent out of. So that’s where we do all of our brewing, our procedures, and then we got the grant with Seattle Restored to open up a little tap room, so we were able to do that here at his cafe, and it worked out perfectly.
If we can’t make it down to the grower refill station, where can we find you?
We do a lot of the farmer’s markets around King County, so especially during the summer, you can usually find us at a farmer’s market Tuesdays through Sundays. You can fund us at Cone & Steiner, Boon Boona Coffee, and other micro markets and breweries.
Come on down, check us out, we’d love to see you, we’d love to pour some good taps, good kombucha, good switchels, and fermented beverages for y’all. Come say hi!