While in college, I operated an on-campus nanobrewery and catering company out of my dorm room. We held weekly pub nights where we served hand-crafted beer and soda to students, faculty, and other community members. We also catered other student events and held various free workshops to teach the community about the craft of fermentation.
Most of my time was spent focusing on craft soda. I've formulated original recipes for dozens of different sodas, all made from fresh all-natural ingredients; favorites include basil balsamic strawberry, lavender honey cream, and lacto-fermented pear rosemary.