"Portland’s Urban Farm Fermentory focuses on an experimental craft approach to cider and kombucha production. The latter—which, when made traditionally, pushes well past the .5 percent alcohol-by-volume threshold and requires identification for purchase—has proven to be its bread and butter, with keen demand from a fervent, rapidly expanding fan base. Things got particularly exciting when UFF began blending and incorporating the seemingly very different beverages. Case in point: when Urban Farm Fermentory aged a kombucha in oak barrels that had previously held a cider it made (after originally housing Jim Beam bourbon). Consider arbitrary genre lines blurred."

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