Wunder-Pilz owner Bill Nadalini’s first brewing space was in the back of the Daily Juice. But what’s really remarkable is that Nadalini didn’t like kombucha the first time he tried it and instead committed himself to creating a drinkable fermented tea, using his 15 years of home-brewing experience. The word “wunderpilz” is a German word that translates to “miracle mushroom.”It seems natural that
Rather than using fruit juice to produce kombucha, Wunder-Pilz relies on fair trade tea, pure cane sugar, and herbs, spices and flowers. Find four varieties (heart, energy, strength and calm) on tap at places like Hyde Park Market and at farmer's markets around town.