Sergio Malarin's guest appearances

Sergio Malarin

Dingman Bootstrapped

The District Channel

Scott Nash

Aurora Tights

Mark Walsh

Amanda Nachman

Gary Swart

Domonique Foxworth

Stephen Boyd

Brian Taff

Melissa Bradley

Cate Luzio

Jason Cohen

Mike Luzio

John Czupak

Andrew Sherman

Ori Zohar

OwlTail

Ever had kombucha? Or Yerba Mate Tea? No? Well get ready to try some especially some Wild Kombucha &amp; Icaro Tea. Yes, more specifically from Mobtown Fermentation. In comes Sergio Malarin. Meet Sergio, the co-founder of Mobtown Fermentation. Mobtown Fermentation is a cause-driven beverage company located in Baltimore, MD where they make Wild Kombucha and Icaro Tea. Website: www.mobtownfermentation.com Facebook: WILD Kombucha Instagram: wild_kombucha  www.icarotea.com / Facebook: Icaro Tea / Instagram: icarotea #food #drink--- Support this podcast: https://anchor.fm/the-district-channel/support

Ever had kombucha? Or Yerba Mate Tea? No? Well get ready to try some especially some Wild Kombucha &amp; Icaro Tea. Yes, more specifically from Mobtown Fermentation. In comes Sergio Malarin. Meet Sergio, the co-founder of Mobtown Fermentation. Mobtown Fermentation is a cause-driven beverage company located in Baltimore, MD where they make Wild Kombucha and Icaro Tea. Website: <a href="http://www.mobtownfermentation.com" rel="nofollow" target="_blank">www.mobtownfermentation.com</a> Facebook: WILD Kombucha Instagram: wild_kombucha  <a href="http://www.icarotea.com" rel="nofollow" target="_blank">www.icarotea.com</a> / Facebook: Icaro Tea / Instagram: icarotea #food #drink--- Support this podcast: <a href="https://anchor.fm/the-district-channel/support" rel="payment nofollow" target="_blank">https://anchor.fm/the-district-channel/support</a>

Kombucha & Tea with Sergio Malarin

Kombucha may be sour, but to our guest entrepreneur it's a sweet business opportunity. On this episode we interviewed Sergio Malarin ’13, Co-Founder of Mobtown Fermentation, the brewery behind Wild Kombucha. A University of Maryland alumnus with a major in history, Malarin worked for a time as a manager at Thompson Creek Window Company but found his calling as an entrepreneur after his brother perfected a home recipe for kombucha. Malarin reveals how he used supply chain and community engagement to build his brand, and discusses where he hopes to take Mobtown Fermentation in the future.

Kombucha may be sour, but to our guest entrepreneur it's a sweet business opportunity. On this episode we interviewed Sergio Malarin ’13, Co-Founder of <a href="https://www.mobtownfermentation.com/" rel="noopener nofollow" target="_blank">Mobtown Fermentation</a>, the brewery behind Wild Kombucha. A University of Maryland alumnus with a major in history, Malarin worked for a time as a manager at Thompson Creek Window Company but found his calling as an entrepreneur after his brother perfected a home recipe for kombucha. Malarin reveals how he used supply chain and community engagement to build his brand, and discusses where he hopes to take Mobtown Fermentation in the future.

Sergio Malarin: Building a Kombucha Brand with Mobtown Fermentation