Brewer & Brewery Operations Manager (They/Them)

Jess has worked in the food and beverage industry for over 15 years, and on three continents. They have a background in managing roasteries and breweries and educating in specialty coffee, tea, and beer. A passion for fermentation and yeast emerged through years of being a keen gardener and preserving produce, baking, and brewing. Jess discovered kombucha in Scotland when living with roommates from around the world who had funny looking jars bubbling away on the shared kitchen counter. Years later they’ve found themselves completely immersed in fermented tea, with no chance of looking back.

Jess has a hand in all behind the scenes aspects of Wolseley Kombucha, managing our fermentation and brewing schedules, and our general day to day. Find them on Wall St. behind a steamy kettle brewing, or under a pile of botanicals developing fun new flavours for our detox boxes.

In the evenings you might see Jess cycling to your favourite taproom to read a book. Or you won’t see them at all because they’re in their Wolseley kitchen starting yet another project that will more than likely take three days to complete.