Jamaar Julal, a Norristown native, is expanding Philadelphia’s already growing kombucha culture with his budding beverage company, JamBrü, writes Adam Erace for The Philadelphia Inquirer.

The 24-year-old recently graduated from the Restaurant School, but he decided to forgo cooking in a professional kitchen and instead focus on growing his SCOBY, the culture that transforms tea into tasty kombucha.

He started producing the beverage two years ago, testing out his experiments on friends and colleagues during parties at his house. The feedback was clear and unanimous.

“‘Whoa, man, this is amazing,’” Julal recalled one of his friends gushing.

Julal’s bottled drinks are supercharged with flavor. As a result, his installments of various JamBrü releases have grown in popularity.

“This is not at all what I expected to be doing,” said Julal. “Especially, recently seeing the pick-up of interest in JamBrü, I have that confidence where, I’m doing this. It’s not just me playing around and seeing what happens. I’m doing it.”

Read more about JamBrü in The Philadelphia Inquirer by clicking here.

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