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How To Drink Better and Drink Clean Featuring Donna Katz, G’s Hard Ginger Beer

CEO and Founder of G's Hard Ginger Beer

In this episode of the Gooder Podcast, host Diana Fryc is joined by Donna Katz, the CEO and Founder of G’s Hard Ginger Beer, to discuss her entrepreneurial journey in beverages, specifically in the alcohol category. Donna talks about what inspired her to found G’s Hard Ginger Beer, the lessons she has learned developing the company, and the importance of growing through mentorship and industry networks.

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Key Takeaways

    • Donna Katz talks about G’s Hard Ginger Beer and why it exists

    • Donna explains what influenced her love for agriculture and growing things organically

    • At what point did Donna realize that she was headed in the right direction and started getting traction?

    • Donna talks about the hospitality channel and if they’ll get their product there

    • Does ginger have the same benefit when mixed with alcohol in a better-for-you context?

    • Donna shares lessons learned from growing her company

    • How Donna gained mentorship and joined networks to grow her company

    • Donna’s proudest moments with her company

    • Donna’s advice for other entrepreneurs

    • What’s next for Donna and her company in the next 12 months?

    • Trends and brands Donna has her eyes on

Quotes

Chapters

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Transcript

Intro 0:05 

Welcome to the Gooder Podcast where we talk with powerhouse women in CPG about their journeys to success. This episode is sponsored by Retail Voodoo. A brand development firm guiding mission-driven consumer brands to attract new and passionate consumer base crushed their categories through growth and innovation and magnify their social and environmental impact. If your brand is in need of brand positioning, package design or marketing activation, we are here to help. You can find more information at www.retail-voodoo.com.

Diana Fryc 0:40

Well, hi, Diana Fryc here. I’m the host of the Gooder Podcast where I get to talk with the powerhouse women in the food, beverage and wellness categories about their journeys to success and their insights on the industry. Real quick. This episode is brought to you by Retail Voodoo. Retail Voodoo is a brand development firm. Our clients include Starbucks, Kind, Rei, PepsiCo, Heike and many other market leaders. We provide strategic brand and design services for leading brands in food wellness, beverage and the fitness industries. If your goal is to increase market, share, drive growth or disrupt the marketplace with new and innovative ideas, give us a call and let’s talk. To find out more, you can visit us at retail-voodoo.com. Well, today I get to introduce Donna Katz, who’s founder and CEO of G’s Ginger Beer. An Aussie native now living in San Francisco’s Bay Area crafting vibrantly flavored absurdly aromatic and refreshing and memorable, dry hard ginger beers that are ready to drink and ready to mix. More so, Donna brings a deep love for environmental stewardship that informs every aspect of her leadership. So very excited to bring Donna. Hello, Donna. How are you today?

Donna Katz 2:03

Good. Thank you. How are you?

Diana Fryc 2:05 

I’m okay. You still in San Francisco today?

Donna Katz 2:08

I’m in the bay area on the North Bay Area. And yeah, not up in Napa Valley.

Diana Fryc 2:13

Okay, so we’re not allowed to technically say San Francisco. I know there’s little turf wars there between those boundaries a little bit. Hey.

Donna Katz 2:22 

So we say the Greater Bay area.

Diana Fryc 2:27 

So it’s been a bit since we really spoke, we originally met, not a nosh a Bev nets e-dating event, right. Yeah, like last year. A lot has happened since then. Hey. Yeah. Yes. In addition to the world-changing, you’ve got a lot of changes going on with G’s and I’m really looking forward to hearing more about that. But first, as I always like to do, I’d love it when my guests get to tell us about their brand. So this is G’s. It’s a dry hard ginger beer. Can you tell us a little bit more about G’s Ginger Beer and why it exists?

Donna Katz 3:11 

Yeah, sure. With pleasure, thank you. So I am an Australian native, I moved to California in 2013. And I started dry farming, a small block of grapevines here in the Napa Valley in 2014, and making a restrained style wine. And it was farming land that opened my eyes to what it means to care for the land and winemaking and all things fermentation that piqued my interest on the nutritious side of what fermentation is. I forage locally where we live here and so much just grows abundantly here in California, local and seasonal and I was combining these seasonal and local ingredients and specifically started fermenting ginger for my gut health. I was combining these ingredients of fruits and botanicals and citruses and flowers into these ginger fermentations. And I was really quite blown away at the quality of the beverage that I was producing. It was a little bit reminiscent of the experience one has when they drink a glass of wine you pour wine into a glass it opens your senses it alive and it’s an emotive experience you get that taste in the palate and you get a lengthen there’s something memorable about it. And I was getting this with these ginger fermentations and I realized that I was making something that I couldn’t buy and that was something I had absolutely no sugar in it because I ferment everything to dry and that only use real agricultural ingredients and then the Australian and me was like well why isn’t there any moderate alcohol in the plane and tasty beverages? So that’s where I really saw the opportunity and that’s how the brand got going.

Diana Fryc 4:39 

Okay, this is going to sound like a bias question. So forgive me for this. When you say the Australian in me says why is there no moderate alcohol? I know this is a bias, but doesn’t strike me as that. So can I assume that the Australian beverage industry might be a little bit more diverse and from a product standpoint than the American market? Is that what I’m hearing?

Donna Katz 5:11 

Not necessarily. I think Australians have been known to enjoy a beverage. And I think that more and more of us these days, in general, are just looking at moderation. And being more mindful of moderation. I think the Australian to me was like, okay, this is it’s possible to have beverage alcohol and be able to enjoy it not go overboard. And it’s Yeah, but it’s okay to be in moderation and enjoy a beverage.

Diana Fryc 5:39 

Yeah, yeah. Sorry. I know. That’s, like I said, it’s a bias. But let’s dispel it right now. Okay, done and done. Check that box. Okay. So tell me a little bit your bio, the longer bio that you sent to me emphasizes kind of this deep love of land, and people in humans and animals. Aside from just being a human, is there something that has influenced you in that direction, your upbringing or something different?

Donna Katz 6:09

It definitely has been more recently. I grew up in the city, and I’ve lived in cities all of my life, but it really was when I just launched myself and just really anchored myself here in being in the land and living on the land and farming land and farming, the land really did open my eyes to what it means to care for the land. And living in a more agricultural sort of environment and seeing the lifecycle of how agriculture especially and in my case, it’s winegrapes like, rowers, you can see the lifecycle in the seasons. You live it, you breathe it, and you just have a deeper sense of the energy associated in and around it. And I also firmly believe that like, wouldn’t life be awesome for all living creatures, if we all had less exposure to chemicals and pesticides? That’s a value proposition that I think hopefully is important that we can all achieve some stage in our lifetime.

Diana Fryc 7:09

Yeah. Well, I find it curious, not in a wrong way, bad way or good way. But I know that you, formerly commodities trainer, from Australia, now have come to the US and embraced agriculture, like literally at the level of the dirt. And I’m curious, around that inspiration a little bit. How do you move from big city, commodities fast-paced technology-based world to something that’s, well, I wouldn’t say CPG is slow, but the earth is slow in many ways. How does that happen?

Donna Katz 7:52

Yes, I’m a big believer in being present and you just don’t know what’s going to kind of evolve and how things will shape and unfold and I don’t think I necessarily saw this specifically as how it would play out but just being immersed in it and choosing to change where I lived and how and the lifestyle that I lived and wanting to be closer to the land and exploring what that meant. Opened my eyes and then it just fuel this wonderful kind of organic growth of learning more about what I love about the land and nutrition and how to sustain and wanting just to learn more about it. It’s catapulted it just it continues to snowball for me as well. So sometimes I feel like I’ve only barely scratched the surface on it, but each year as I find the venue, or as I’m in this environment, I learn more and I want to learn more.

Diana Fryc 8:56

Got it. Well, so you started off on this journey when did you know that this idea that you were headed in the right direction and when were you starting to get kind of traction like okay, this is real this is going to happen?

Donna Katz 9:13 

Yeah, idea was kind of sparked around middle of 2017 I’m going to say. It took about 16 months of full-time r&d and startup to get to market. I was certainly naive and what it means to build a brand and certainly the amount of resources or money it takes to a brand, especially in beverage alcohol. I saw something compelling I did a lot of research. There is no category, we’re first to market with a category of ginger-based dry ginger beers. So this is not a malt-based beverage specifically, there’s no malt barley or hops. It’s not a traditional beer. It’s ginger-based and there is a an existing market in Europe for alcoholic ginger beers is an existing market in Australia for alcoholic ginger beers. There’s not a long-bodor stretch necessarily when you look at the extension from the non-alcoholic beverages into some of the alcohol beverage world, and Kombucha is now hard kombucha and sells right helps us. And so it’s no longer to draw to say, yeah, ginger beer. And here’s a fun fact, Ginger Beer is actually the third most popular cocktail mixer in the United States. It is a household category for sure. But it’s a bit of a sleepy household category. And in my opinion, it’s been a little dormant on the innovation side of things. So I’m here to kind of change that. But when I started making these beverages, and these fermentations and people were interested in it, and I was getting, quote, unquote, demand, but people were really excited about it. I overlaid that with some of the data and the statistics and some of the research I’d been doing at the time now talking about 2017 2018. There weren’t any hard seltzers necessarily really write it yet. But at the highest level, the stats are not shocking, and that is that 70% of men drink traditional beer, and only 30% of women do. They’re not shocking stats. But what that really means is that 50% of the adult drinking population does not drink traditional beer. They have been itching for alternatives. If you didn’t feel like a cocktail, or you didn’t feel like a glass of wine, or drink beer, what did you have as an option? And so I saw this really wonderful opportunity of putting these dry ginger beers into the marketplace and giving people just another option. And having them be that cleaner, beverage alcohol option. That’s also you can use in your cocktails and so very versatile from that perspective, but staying differentiated on that side.

Diana Fryc 11:48 

I’m curious as you’ve been bringing your product to marketplace. Have you had conversations with people in the hospitality channel? And if so, I’m curious if the feedback from that channel is different than what you’re hearing from the retail and consumer-driven channel?

Donna Katz 12:08 

Yeah, it’s good question and the hospitality side, I think, there’s this sort of two year gap in hospitality. So that’s an area that I want to now start to look toward, because I think there is great opportunity there and there’s a good product market fit for a beverage like ours as well and a lot of what we would consider a bit of whitespace both on-premise and into the hospitality side and spars and poolside. There’s loads of places where you know you look at this intersection between better for you and beverage alcohol and it’s a great time to be in both in the better for you beverage alcohol space, and this counter is sort of the hot RTD ready to drink beverages and so yes, it’s an area I want to continue to look into and now that we’re coming out of COVID it’s on the radar.

Diana Fryc 13:01 

Yeah, I’m curious if maybe you can expand on this a little bit when you say better for you in the context of alcoholic beverage, does the ginger, now this is a little bit sciency and geeky and so forgive me if this is something I’m assuming that you’ve been up to your elbows in this, the ginger compounds, if that’s the right word that the elements of ginger that are good for you from a digestive platform or standpoint. Do they come through in the alcohol as well? Nothing happens to them? Do they have the same types of benefits when combined in an alcohol?

Donna Katz 13:42 

Yes, so I’m not a scientist either but you have ginger we know that ginger has its benefits, it’s considered a superfood and it does help with a with digestion. That was why I was originally fermented. Look, it is a fine line. I would never say that drinking alcohol is good for you. I mean, we say loosely the whole concept of better for you and beverage alcohol is, it can be a fine line. So there are cleaner alcohol options of and there are less clean alcohol.

Diana Fryc 14:24

Got it. Got it. Got it.

Donna Katz 14:26 

I’m a big believer in transparency and giving people the option and the choice to make the decisions based on the information available and making the information available and labeled transparency. And so yes, Ginger has proven functional benefits. Ginger is great for digestion, it’s great for nausea, it does settle the belly, there’s a lot of properties that doesn’t diminish because it’s an alcohol, which is awesome. And it’s super tasty as well when you combine it with other ingredients just elevate the whole experience. And so that’s what we’re wanting to do. And I have a lot of people to tell me when they’ve tried the beverage, they’re like, wow, I didn’t expect it to be this refreshing or flavorful or this. I think of ginger when I have something in my stir fry or something like that. But like, this takes it to a whole other level. They can see an occasion base, or you know, where they might want to enjoy it, or where they have enjoyed it. And that’s super cool to hear always as well.

Diana Fryc 15:28

Yes, I know, we had some samples provided a year ago. And what I loved about it is it was far more versatile of a beverage companion than a person might expect. Because as Americans, we think of ginger in a very finite sense. And so you can have it with a burger, or you can have it with a salad during the summer because of that light and refreshing this and to have the added benefit of whether it’s psychosomatic or real a little bit of stomach ease, not a bad thing. I like it.

Donna Katz 16:07 

Yeah, and bubbles as well, the bubbles can help to just through the stomach a little bit as well. And it being moderate alcohol means that you’re not like completely shooting yourself in the foot kind of thing.

Diana Fryc 16:21

Oh, my goodness. Okay. Well, let’s go back to a little bit about your experiences in growing G’s here. Now, I always like to learn about like, when you look back, was there a moment or have you had a moment yet where you were like, I can’t believe we went that direction or went that route? Kind of sort of like what was a learning experience that you’re kind of like, wished I wouldn’t have done that. But because that happened I learned Blank, blank and blank.

Donna Katz 16:57 

Yeah, look, it’s been sort of three and a half years in commerce now almost four. So we’re still young, in this small emerging brand kind of stuff so far. But we are getting the traction. I’m a sole founder, and still the sole member of Team G’s and the traction that we’re getting so far, the traction we’re getting now is we’re going to start to see I’m bringing some more people on board and resources and starting to grow a team and build a culture and that feels great for the growth that we’re having. But early on, there were a lot of lessons. And when you didn’t have a lot of, you know, again, coming back to the fact that there weren’t many other beverage alcohol options out there in the marketplace means that there equally wasn’t a lot of experience in this sort of more hybrid nature of fermentation of taking winemaking principles and overlaying it in be a land and going okay, there’s so much I know, I don’t know, and there’s so much I know, I need to learn. My first few batches of commercial ginger beer, like one of them had to be destroyed, one of them was valuable enough, like quality control has always been very important to me. And not really knowing who the right people are to knock on doors, but not in a budget to be able to say, I’m going to go out and like spend so much in figuring this out or hiring these thing people and so it was a lot of suck it and see and bootstrapping it along the way. And be wiped out. If you’ve got a product market fit, you don’t want to like overly expand yourself too, to the fact where you can’t like get your product into the market. And so I did have a lot of especially product and fermentation learnings early, which I’m very appreciative of. And that was hard to suck up at the time, and I still am learning as we go. But it’s given me a greater awareness as to the things that I still need to be aware of continue to grow and scale. So a lot of those learnings, very huge steep learning curve, and still to this day as well, which is why I also want to continue to surround myself with other people that have got the expertise that we can see the vision that we can just keep building the vision forward.

Diana Fryc 19:13

Yeah. Well, speaking of that, and kind of a lot of those learnings that many entrepreneurs do, especially since you don’t come from a CPG background. I’m sure there’s a lot of intuition, gut instinct, but when it comes to actually knowing it, especially in beverage, and then especially so in alcohol category, there’s a lot of who do you know, that has to happen. And I’m curious, where are you finding or have you found any kind of regular mentorship and how are they guiding you mostly, is it in product development or is it in the business of it or is it getting in front of those, having the right language to use in front of the right kind of buyers. Talk a little bit about that, how are you finding that mentorship?

Donna Katz 20:04 

Yeah, it’s been challenging to find that especially, I’m an immigrant, right. So not being from here. And also not having a CPG background has meant for mostly just really learning as I go along. And sometimes that’s kind of good too, because you don’t have a lot of the preconceived ideas about it. Now, you’re not held back by the constraints that other people may already see. But the naivety is a double-edged sword as well. So I’m a part of a few sort of networking groups here, especially here in the Bay Area. And I’ve valued people’s, founded a founder, like pier Council, I’ve valued people who have been there done that they are in CPG, or in general with founding their own business, or being a founder or sole founder or co-founder or an entrepreneur in general, or other parents who are professionals as well and navigating some of that space too. So I’m definitely grateful. Networking it’s been harder and easier all at the same time with COVID. You can be doing a lot of the virtual but in-person, you can’t compare getting back to being back in-person and getting instant feedback, especially around product and quality and messaging. And that’s been huge, to have some of that feedback, to have some of that sound, to find people that you can trust, to engage in a conversation with. And naturally Bay Area, I’m a huge fan of the naturally network.

Diana Fryc 21:44 

Good, I was going to ask.

Donna Katz 21:46

Yeah, they’re awesome. Just everything I love to participate in what they’re doing and how they’re doing it. And also be the recipient of a lot of the programs that they offer. And there are other CPG networks throughout the country where you can kind of clock into the Slack channels or virtual meetings or meet-ups now. So I try and tap in on that, and some of the research that you can glean on data analysis and stuff like that, but there have been a few people that have helped, brought me under their wings, so to speak. And, look, one thing I recognize is everyone’s time is really, really precious. And so I value the small snippets off. And it’s neat when you can just pull it back in with someone who’s like, wow, has it really been like six months ago? Yeah. And like, just get up to speed. And like, you, you know, shoot for a sec. And it’s bright, and we don’t have a lot of time and bandwidth necessarily, but it’s nice to be able to give and receive where we can.

Diana Fryc 22:52 

For sure. Well, let’s talk a little bit about some milestones, or maybe let me know, like, is there a moment right now where you’re like, I can’t believe that happened. Pinch me, something that you’re really proud of today?

Donna Katz 23:08 

Yeah. I mean, I’m having them a lot lately. Well, it’s not that I didn’t before it’s now they seem like they’re really like, the adult stuff. It’s like, you’re no longer at the kids table kind of thing. And so, yeah, recently, so we just got a core mandate at target that started last month, here in the Bay Area. And I still have merchandise, still some of those stores and I genuinely love being on the ground and the relationships that I’ve built a meaningful to me. And so I go into Target stores, and I’m just like, I turned the corner and I see my own, six bags there. And I’m just like, wow, like, I’m humbly grateful, like I did this. And we just found out that were just literally a couple of weeks ago, core, it’s going to be core at 54 Whole Foods in Northern California next month, and we’re just about to sign with a new distributor. And so it feels like the traction and the momentum is really starting to pick up and diligence of lying a lot of those foundations early and just kind of yeah, this is a marathon. I’ve got to continue to tell myself that yes, I can get impatient and like, get frustrated. But there are some things that I’ve had to learn that I know that there are things that are out of my control, but I’ve had to just learn to be okay with going with the process just because I think that this is a great fit here. It may be a great fit there. It just may not be the right timing and that shit has a way of working out. So not trying to force it but just building relationships genuinely and authentically and nurturing them and allowing that space, and allowing it all to kind of fall into place. So there’s still a long, long way to go. But those two big milestones, they’re a big deal. Target and Whole Foods are a big deal. And yeah, it’s pretty momentous.

Diana Fryc 25:12 

Those are huge deals. Target especially I’ve really been impressed with what Target’s been doing right now, particularly with small businesses and diversification of their supplier base that and also Sprouts. Anybody from sprouts is listening, you guys, I’m not sure what you’re up to. But I would love to be in that room because there’s a lot of movement. So both of those companies are doing big things, and congrats on whole foods and Target is a big deal.

Donna Katz 25:47

Yeah, thank you. It really is. Both of them for the same reasons and for different reasons.

Diana Fryc 25:52

Exactly. Exactly. Well, so as you are sitting back and people are, I’m sure that you are now having entrepreneurs come to you and saying, hey, Donna, what do I need to be aware of as I’m coming into this, whether it’s from a new space, or from being a woman in alcohol? Being an immigrant, any of those things? So what sort of advice do you find yourself giving right now when people come to you?

Donna Katz 26:22 

Yeah, that’s a good question. And I am starting to have some people reach out and I’m thrilled for them. I’m glad they are right, because I know I reached out to other people and still do in my journey. And I’m loving that as a mate of mine says it’s the karmic boomerang. What goes around does come around and what we put out there will come back to us, and especially when we come from the right place, and so I do say that to other people that are looking to get into this journey, it’s like your enthusiasm, your innovation, your excitement, that’s all going to be what partly what propels you through this. You need to have some resilience and a little bit tough-skinned about it, but be true to yourself, and do your homework to and listen to what other people say, but your instincts and what brought you here is what’s going to continue to fuel what goes forward and don’t ignore necessarily every sign that might be a bit of a warning. But like, if you feel like you’ve done your homework, and what you want to produce, or how you want to go about doing it is the right way to do it, then back yourself. And try to keep things as small and as simple as you can for the time being until you get what they call that product market fit and start to see some of that traction and things will start to happen and just put yourself out there with authenticity. And genuinely and you’ll find that more and more people will be attracted to that. And I think the difference is many, many years ago, someone had put it to me, it’s not that you want to be liked by people, you want to be likable, if you’re a likeable person and what you’re doing, then people will naturally respond to that. So I’m all for anyone that wants to enter any kind of space that they if it’s a passion of yours, go for it. We are limitless only to ourselves in some ways.

Diana Fryc 28:34 

Oh, and like that. We are limitless only to ourselves. Donna Katz, that’s going to be somewhere I can see it. Well tell me what’s next for G’s? What’s next for you? I mean, yeah, we already know now you’re in Target in Whole Foods. But what’s on the radar for the next 12 months?

Donna Katz 28:57 

Yeah, we’ve got California is a massive market as we know and a lot to saturate here. We’re still very small and it’s a great start with now getting some of the target locations. So the idea would be to grow more of the points of distribution, both off-premise and on-premise. We’d like to see G’s more utilized in cocktails and mixed beverages as well. It is a clean slate for a cocktail creation. It’s elevates the aromatics and the flavor profile and, and the memorability of the occasion where you’re at. And so getting more of the liquid to lips and saturating the California market is high on our agenda for this coming 12 months. And we’re just about to enter this new distribution agreement. So there’s a lot to do here before we look at the more thoughtful expansion of going out of state, which wouldn’t be until at least next year, and then the innovation pipeline sort of thing. We’re sort of, yeah, excited to get back into innovation and what the brand extensions After the vision for the brand itself, because the brand was always thought of to be and designed and it has a vision to be more than a dry ginger beer. But there’s a ginger beer and ginger ale is a $1.6 billion category in the United States. I see it as a sleepy household category that ration and I’m here to change that. And to do it sort of cleaner and better for our class better for ourselves. So yeah, so it really work on like, what did I hear recently, someone say, go a mile deep and an inch wide before we’ll try and spread ourselves too thin. So building out team now we’re hiring a head of sales and doing some fundraising and looking at like, what does it mean to really, like really saturate this Californian market? And have these beverages be more available? Just get them into people’s hands.

Diana Fryc 29:14 

Awesome. I love it. Not a whole lot? Oh, my goodness, I’m enjoying our time together. And frankly, every time we chat, I really do enjoy our time. Particularly because I’m an entrepreneur too. Me and my business partner, we’ve been working together since 2006. So we have a few more miles on our journey than you do at this time. But also being a working mom, and doing all the things that we do in that capacity yet, I feel like we have a lot of shared values. And so thank you, I really am enjoying this. Well, here’s the thing about having your own podcast, you get to interview the people that you want to interview, it’s pretty rad. So I have a last couple of questions that I like to ask everybody and the first one is, being in this category are there, well, actually, this is can be outside of category. Are there any women leaders or rising stars out there in our industry or not that you would like to elevate or simply admire for the work that they’re doing? And if so, who are they? And why?

Donna Katz 32:16 

Yeah, that’s a really good question. I think the exciting thing is that there are going to be more and more. And the reality is that there’s not been as many who have had the ability to flourish in the environment that we’re in now but they are out there and they I do admire them and especially those who are moms as well as professionals and my two sisters are that. I admire both of them in their fields and who they are as parents and as professional women and they inspire me literally daily and the kids are older than my kids and they’re all now interact my kid, singular. But they have definitely been a big part of inspiring me and yes, there are loads of other women out there and I will say to all of the women and the young girls and like it’s been overdue that our time is now kind of thing and it’s okay to have the courage and just do it, just get out there and do it and find your passion and allow that to shine.

Diana Fryc 33:37 

Yeah. Great. And I’m curious what brands or trends in the CPG space, it doesn’t necessarily have to be alcohol, it could be in any, what business or brands or trends do you have your eye on right now and why?

Donna Katz 33:54

Yeah, maybe because I also have a child now, am I seeing things, starting to see things more from their eyes and it does come back with to the overall value proposition of sort of cleaner ingredients plant based where we’re appropriate. I mean, I made as well but I have a plant-based household and there’s no chemicals or pesticides or anything on our entire property but I look at that next generation and go okay, what’s next for them and into the NA space the non-alcohol space and food and beverage in general and more awareness that we know that kids are very aware of fruits and vegetables but like botanicals are a really cool one that the younger generation are yet to really be exposed to and are the awesome nature of botanicals both from a taste and a medicinal one or any use of. I think there’s a space there and I don’t know, potentially my application in that space but I’m excited to see how botanicals grow for that next generation.

Diana Fryc 35:04 

I find that’s curious. Before we started recording, I was telling you a little bit about a travel history that I had, and my parents are immigrants from Central Europe, and when it comes to botanicals, like America, like last a whole, maybe even two generations, I think and I think other countries as well, but America predominantly. When we became kind of this industrialized country, and we’re everything that was created by a machine and mechanized and chemically made was the way of the future. And so we lost touch with those botanicals that, when I went back to Europe a few years ago, like you have herbs and flowers and in everything, in food and in medicinal use, and they are not as foreign. So it’s almost like a reintroduction of those elements to kids and even just the general population if you asked me here in the US.

Donna Katz 36:01 

Yeah, absolutely. I mean, look, all over every camp G’s were gluten-free and prep plant base, and there’s no added sugars, and there’s no sweeteners and there’s no artificial ingredients. I choose organic first. We have real fruits, botanicals. And I genuinely believe there are better and cleaner ways to enjoy a beverage or a beverage alcohol. And so that can apply to anything at ration, obviously not the alcohol under point one. But that can apply, you know, to all food and beverage applications for all of us and we can enjoy it while supporting active and healthier lifestyles. It’s possible,

Diana Fryc 36:40

Agreed. Wow. Well, we have been talking with Donna Katz, founder and CEO of G’s Ginger Beer. Donna, where can people learn more about you and G’s?

Donna Katz 36:53 

Yeah, thank you. So gsgingerbeer.com is our website, now Instagram handle is GS Ginger Beer. And by all means, please, I’m always open and welcome to anyone who would love to reach out on email. You can find me at donna@gsgingerbeer.com. So it’s donna@gsgingerbeer.com.

Diana Fryc 37:12 

Oh, generous. Thank you for supplying that. Thank you. Now, I want to thank you for your time today. I am always so happy to spend time with you in particular today. Thank you for sharing your journey with us. And I look forward to seeing what’s next. And I want to thank all the listeners. Thank you for your time today. If you liked this episode, really please share it with a friend. Otherwise, have a great day. And we’re going to catch everybody on the Gooder Podcast next time.

Outro 37:48 

We hope you enjoyed this episode. And if you haven’t already, be sure to click subscribe and share with your network. Until next time, be well and do gooder.

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For Diana, a fierce determination to pursue what’s right is rooted in her DNA. The daughter of parents who endured unimaginable hardship before emigrating from Eastern Europe to the U.S., she is built for a higher purpose. Starting with an experience working with Jane Goodall to source sustainably made paper, she went on to a career helping Corporate America normalize the use of environmentally responsible products and materials before coming to Retail Voodoo.

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