Good Wolf, Probiotic Wolf
Olivia Spitzer
“The PNW is a bizarre place for many reasons. One of the peculiarities and the beauty is our strong community.” As head of sales for a small PNW company, it is Trevor Lampert’s job to know. “People have so much support for the small players, the local businesses. We always planned for our farmers markets to be our foundation – we never expected it to be this successful.” Lampert spearheads the team for Good Wolf, a probiotic tonic company.
“A lot of healthy wellness beverages taste… healthy.” Lampert laughs at his own added emphasis. “There is so much in the wellness industry that is good for you but it tastes like its good for you. You can taste the artificial sweeteners they put in.” When coming under new management in 2022, Good Wolf aimed to be something entirely different. Different from a health beverage, different from kombucha, different from a soda.
“Nathan, [the owner], had this revamped idea, of going a more [non-alcoholic] route.” Again, something different. Good Wolf had never been an alcoholic drink, but focusing on the specifically non-alchoholic scene was a shift for them. Lampert explains that they wanted to allow their customers the opportunity to “switch booze for something more gut friendly. Still smooth, still kefir-based. Less vinegar than your average kombucha probiotic drink. A gut health practice but more flavor, more of a cocktail aspect. A drink you want to celebrate with.”
Kefir-based fermentation is, again, an entirely different process than how kombucha is made. In Good Wolf’s case, the natural yeast and sugars in the fermentation process originate from a cactus plant, the prickly pear. When compared to kombucha, the contrast is startlingly obvious. Less vinegar forward, less sharp, and less carbonated, Good Wolf’s water kefir is simply a beverage in its own class. “Going a different fermentation route makes it so much more likeable for more people. We’re giving people a drink that’s so smooth, it gives no reason to say no to gut health.” And gut health, though a bit of a buzz phrase in 2023, is undeniably important. “Your gut is connected to your mood, your skin, your energy levels. My personal background is in functional foods and nutrition, so I love stepping into that wellness space and educating people on a flourishing gut biome.”
In addition to the gut beneficial probiotics, Good Wolf’s line boasts even more wellness features. “The [adaptogens] are stress relievers, the reishi and lion’s mane can reduce indigestion. The electrolytes help absorb nutrients.” These elements are important to Good Wolf because of how they effect the product’s functionality. “People drink it after a work out, or bring it to parties as an alternative to alcohol. I love picnicking with them, it’s great to have something I can crack open and feel guilt free with.”
When it comes to flavors, Good Wolf has four distinct beverages: Piña Colada, Hibiscus Bloom, Marionberry, and Ginger Yuzu. “Yuzu is from Japan, a goldilocks citrus between a grapefruit and a lemon.” Lampert loves selling Good Wolf in person at farmers’ markets, as it offers him the opportunity to watch people taste test in real time. “It’s easy to find out who is from the PNW by how they react to Marionberry. The marionberry has been a huge one for the kiddos – that juiciness, a little tart behind it.” When asked his personal favorite, Lampert is quick to reply, “I gotta give it up for hibiscus bloom. I’m a floral boy, a more botanical lover.”
Joining the Hillsdale Farmers’ Market this summer was an easy choice for Good Wolf. “The biggest part that jumped out to me instantly is the community that comes out. You can tell people really want you to do well. They want to know how to find you, how to nurture this small business. In a world where all the odds are against the small players - they want local business to thrive.”
Find Good Wolf at Hillsdale every other Sunday and sign up for their newsletter to help them keep their unique brand of water-kefir beverages flowing.