Located in Portland, OR, we started making handcrafted soda as a homebrew-alternative for our friends who weren’t as much a fan of beer. Before too long, though, we refined our ginger-beer soda recipe to the point where it was more in demand than our homebrew.
Since then we’ve converted our recipe into a more versatile concentrated syrup form. This allows for making your own soda to taste, or for use as a mixer or in food recipes. Our Ginger Beer (non-alcoholic) soda syrup is our original flavor, and our Double Ginger version arose shortly thereafter to satisfy those people for whom the bite in the original just wasn’t quite punchy enough.
Additional, non-ginger flavors are in development for future release.
What we use:
Fresh ginger root, not-from-concentrate lemon & lime juices, sorghum syrup, real vanilla — every ingredient is delicious food you’d happily use in your own kitchen. Our primary goal is to produce high quality soda syrups that taste good and that we’re proud to share with the world. The natural sugars we use are as much there for flavor as sweetness and we never use any artificial flavors, colorings, sweeteners, or preservatives in our products.
Andrew moved to Astoria, where Val had grown up, in 1998 and started making homebrew in 2003 shortly before moving to Portland. He wanted a way to tie his new brewing experiences and fledgling company idea to both Astoria and family history. The local Pacific NW and small-town connection, honored by the name, is near and dear to both of us. After some research into family history, Andrew found out that his great-great-grandfather John O. Bozorth lived in Astoria in the late 1800s, and his great-grandmother Marguerite was born there during that time. With an appreciation for the alliteration of the name, Andrew chose Bozorth Brewing for his home brewing endeavors. By the time we officially started the company, we had moved on to non-alcoholic beverages, and thus Bozorth Beverages was born.
How did we get here?
Andrew dragged Val into homebrewing after we got married, and we started experimenting with non-malt beverages such as hard lemonade. We fell in with a group of friends who encouraged our brewing habits, and we started trying non-alcoholic recipes to share with members of the group who don’t drink. Over the course of three years, we went from a very simple (and quite sad, really) Ginger Ale recipe, to a less concentrated version of our current syrup. With the increase in home carbonation options, we decided to develop the product as a syrup that can be added to carbonated water.