Echevarria and Hudock have spent years refining their brewing skills. In the early 2000s, they both worked at Pyramid Alehouse, a now-closed Sacramento brewpub. While there, they met Sabrina Helmick, who now works as Shorebirds' taproom manager.
In 2015, Echevarria and Hudock turned their love of brewing into a business by launching the Brass Clover Cold Brew Coffee Company, which was based in the same location as Shorebirds Brewing Co.
When the COVID-19 pandemic hit, the two took the shutdown as an opportunity to reevaluate the cold brew coffee business. A new idea was fermenting in their minds.
For some time, Echevarria and Hudock had been experimenting with hard kombucha brews at home. While reevaluating their coffee business, they noticed a lack of a hard kombucha presence in the local brewery scene. The duo decided to step in and fill the void.
"We spent almost the first two years of the pandemic perfecting our brewing process and refining our recipes," said Echevarria. "We worked with an international consultant to dive deeper into the art and science of hard kombucha fermentation and worked with a local brewer to further refine our craft."
“While we were brewing test batches and doing product development, we were also on a separate track going through the permitting and licensing processes with local state and federal authorities,” he added.
In summer 2022, Shorebirds officially opened its doors.
With almost half a year of operation under their belt, the Shorebirds team is constantly expanding and innovating when it comes to their offerings and in-person experiences.