Yesfolk

Yesfolk Tonics is a family-run kombucha microbrewery based in Troy, New York. The operation is small in scale and rooted in that Hudson Valley city, where its fermentations are carried out in-house.^[1]

Yesfolk was founded by Adam Elabd and Yiyi Mendoza. Elabd is identified as a co-owner of Yesfolk Tonics, consistent with the microbrewery's family-run structure.^[1]

The house approach is emphatically hands-off: the ferments are left to develop without tinkering, and no extracts or additives are used to adjust the finished liquid. The resulting production model has been likened to natural winemaking, with the fermentation itself — rather than post-fermentation correction — determining the character of each batch.^[1]

Yesfolk's production thesis is subtractive rather than additive: the blends are shaped in the fermentation vessel and in the brewery environment, not by dosing or flavoring afterward.^[1]

Oak-barrel fermentation with a house culture. Fermentation takes place in oak barrels held in a dedicated room that carries the brewery's house culture, so the resident microflora of that space acts on every batch. No extracts or additives are introduced at any stage.^[1]