Ballsy Brewing – Sustainable Stories
Sustainable Stories No 13. Lara Ball – Ballsy Brewing.
At Fish & Co we are dedicated to sustainability not only for seafood but also in business. We thought it would be interesting to share a little background on our sustainable partners so you could get to know a little more about the people and their businesses that makes it all possible for us to deliver our delicious sustainable experience here at Fish & Co.
We would love to hear what you think or on ways we can improve on connecting sustainable stories?
Your Name Lara Ball
Where do you live?
Just up from Bondi Beach, in a pocket out of the mayhem but close enough to the water to keep us grounded.
Tell us a bit about yourself:
I grew up in northern NSW and after school moved to Sydney to pursue studies in Fine Arts & Film. This took me on a wonderful journey through my twenties with lots of travel and time spent overseas, much with my husband Matt an Eye Surgeon and the other half of Ballsy Brewing. We are both advocates of natural healing, sustainability and for many years we had thrown around concepts of working together more closely and with the natural world.
It was not until we spent a month in Maui and drank kombucha every day whilst doing yoga/yoga nidra/windsurfing that the seeds started to sprout. We felt that kombucha was part of a culture of vibrant health and consciousness in Hawaii and were inspired to start brewing it on our return. That’s when I remembered that my grandmother once made it too! Very quickly we found that it appealed to my creative side and Matt was fascinated by the science and its potential health benefits.
Tell us about your business:
Our company Ballsy Brewing produces our Wild Kombucha signature product, we also have many ideas in the wings. Ballsy is a play on both our surnames, Ball & O’Reilly as well as reflecting the traits required to launch into the beverage industry with no prior experience. The path to having our own kombucha company has very synchronistic ally unfolded before us, so much so that we often joke that kombucha has consciousness and makes its own decisions. Eager to bring Kombucha to life in Sydney, post-Hawaiian escape, we returned home and began the process of research and brewing, brewing and research!
We opened Australia’s first Kombucha Bar in Sydney last year, which acts as a cellar door to our production space. Here we do our in-house testing, as well as sell locally made products and offer our kitchen for workshops & talks.
What are your longer term goals for the business?
We have lots planned… watch this space!
Who are your customers?
We now have more than 15 stockists across the wider Sydney area and have just launched taps in Melbourne. This ranges from health food stores to wholefood cafes, hole in the wall coffee haunts, as well as special brews for Quay and Bennelong restaurants. Our Kombucha Bar further draws a really special crowd from the wellness and holistic health set to local Mum’s who use the Kombucha Bar as a wholesome playdate with friends, to a destination place for general Kombucha devotees and others who are just up for a new experience. A shout out to our amazing regulars who pop by weekly to sample the latest brews and top up their refill bottles for the week!
What does ʻsustainabilityʼ mean to your business?
Sustainability in our business means consciously choosing to look after ourselves and this amazing planet on which we walk. Taking inspiration from the natural world, we use native Australian ingredients in our many of our brews. We enjoy making conscious decisions about buying local and organic where possible, reducing waste and supporting local makers. We sell our Wild Kombucha fresh off tap into refillable bottles to promote recycling.
What is your businesses biggest achievement?
Launching Ballsy Brewing and our signature product Wild Kombucha!
If you could chose, what would be your last meal and with who (dead or alive)?
Gandhi… I think otherwise definitely my husband Matt! If it was summer time then it would most definitely be a sunset picnic and consist of any seafood dish by our favourite grassy spot on the headland at Bondi beach… if it was winter then a slow cooked casserole of home grown beef and vegetables from my parents farm in northern NSW.
Any additional comments? Images by Ballsy Brewing & Bharani Effect
Your Website: www.ballsybrewing.com