A checklist for starting a fermented beverage business.
Consider sourcing quality and availability.
Ensure culture viability and strain specificity.
Document recipes and fermentation parameters.
Obtain necessary permits and licenses.
Ensure equipment is food-grade and suitable for the production scale.
Implement cleaning and sanitizing procedures.
Test for unwanted microorganisms and pathogens.
Use appropriate testing methods and equipment.
Use trained sensory panels or consumer testing.
Comply with local state and federal regulations.
Include ingredients nutritional information and allergen warnings.
Consider wholesale retail and direct-to-consumer sales channels.