Our Story

Everything started in Berlin, in the small kitchen of a student dormitory. After trying Kombucha for the first time, we were amazed by its simplicity and taste. Discovering its numerous health benefits inspired us to dive deeper into brewing Kombucha. With Jhael’s background as a cook and his keen interest in fermentation and brewing techniques, combined with Lennart's experience in the alcoholic beverage industry, Kombucha was a true eureka moment—something everyone passionate about natural and healthy living should experience.

We introduced it to our girlfriends and friends, who quickly shared our enthusiasm. Long story short, we experimented extensively in that small kitchen, trying every possible flavor combination—from dried lemon and bergamot to tonka beans and cloves. Our walls even changed colors multiple times after some bottles exploded!

We attended various onsite and online seminars on brewing Kombucha, participated in summits, and exchanged ideas with CEOs already established in this niche. Over time, we decided to channel our love and passion for Kombucha into something bigger. We wanted to contribute to the rapidly evolving brewing industry—and that’s how Verment was born.

The main challenges we’ve faced over time included not only logistical issues but also navigating regulatory compliance and paperwork, which often demanded a great deal of time and patience. However, these challenges only motivated us further to spread our love for Kombucha and change the misconception that it’s merely a sugar-loaded or alcoholic beverage.

We’ve also noticed a growing community of homebrewers eager to learn and improve their brewing experience. This inspired us to set a goal and mission: to share as much information as possible about fermenting Kombucha, empowering others to discover and perfect the art of brewing.