Vancouver’s Oddity Kombucha has announced that it will open the doors to its tap room and café at 1863 Ontario Street this Tuesday (July 18).
Situated on the Ontario Street bike route, the establishment is the first of its kind in the city in that it serves as a manufacturing facility for Oddity while also operating a tasting room for the company’s kombucha. Owner Alicia Medina has been brewing the fermented tea, which is known for its supposed health- and energy-boosting properties, since 2015.
The architect-by-trade saw an opportunity to both expand her kombucha-making business and launch a tap room when the Mount Pleasant space—situated across the street from Faculty Brewing Co., which she co-owns with her partner—became available earlier this year.
“It was a very quick, kind of intuitive decision,” she tells the Straight during an interview in the recently completed tasting room. “We wanted to do something like we were doing at Faculty, but with kombucha specifically.”
Oddity will pour the company’s three core kombucha flavours on tap (ginger, elderberry, and the “original”, which uses a base of green tea and jasmine petals), as well as one rotating seasonal flavour. (Medina is playing with a cherry-infused kombucha at the moment, with plans for a hibiscus-and-mint variation to come.)
The kombucha will be offered in four-ounce, eight-ounce, and 12-ounce glasses (starting at $2) and by the growler ($9.50 for one litre; $17 for two litres). Tasting flights will also be available. Bottled kombucha will come later this year.
In addition, the tap room and café will have coffee and cold brew from the Victoria-based Bows & Arrows Coffee Roasters and food from local health-oriented meal-prep service Vital Supply Co. on hand. To start, the menu will include avocado, almond butter, and beet-hummus toasts ($7 each) and two types of salad ($12 each).
Sandwiches—prepared in-house—may be introduced at a later date, though Medina stresses that the space will remain focused primarily on kombucha production. “I think it’s important to share that story,” she says. “We’re not a coffee place first. We’re manufacturing kombucha at the back…so there might be noises and smells. It’s part of experiencing a product at the place that it’s made.”
Oddity’s kombuchas will continue to be available on tap at select breweries and restaurants around the city, too. Check out the images below for a peek of Oddity’s tap room and café before it officially launches.