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Local Flavours on Tap

July 10, 2019

Kombucha can be a love-hate proposition. Some love the bubbly, herbal beverage. Others can’t stand the tart, finicky taste. But when you talk to Jenice Smith of Steep Peak Kombucha, you’ll be firmly in the first category.
During a family holiday in Portland, Jenice witnessed the bubbly probiotic brew’s rise to fame and was inspired to bring kombucha to Crowsnest. Since establishing Steep Peak, she’s been busy around town sourcing local, seasonal ingredients and keeping an eye on each batch.

The brewery reflects Jenice’s second love of outdoor adventures. You’ll often find her exploring the outdoors with her husband and kids, and the brewery embraces nature with a half indoor, half outdoor space, featuring spectacular mountain views.

The surrounding wilderness also contributes to the unique flavours being brewed at Steep Peak. Flavours like Elderberry Juniper, Spruce Tips, Oregon Grape Cardamom, and Saskatoon are a result of Steep Peak’s commitment to “wildcrafting” – using edible plants from Crowsnest’s natural landscape and beyond to create kombucha flavours straight from the forest to the keg.

In addition to brewing a tasty and nutritious beverage, Jenice ensures all of Steep Peak’s ingredients are local, sustainable, and result in the highest quality of product. Her commitment to community definitely shows – Crowsnest locals frequently call Jenice to offer extra fruit from their backyard trees or herbs in their gardens, which are incorporated into a truly community-made kombucha.

You’ll want to keep an eye on Steep Peak – Jenice is planning to expand the brewery in the coming year. In the meantime, you can find Steep Peak Kombucha in Crowsnest at Health Hub and the Holy Ghost Cafe & Music Hall, as well as various locations across Alberta.

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