Sergio Malarin: Building a Kombucha Brand with Mobtown Fermentation

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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.

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