Born and bred in Mount Maunganui, a strong interest in science led Luke Miller to pursue a Bachelor of Science at the University of Waikato.
However, upon graduation, he realised lab work was not creative enough for him and continued his education with a postgraduate diploma in Viticulture and Enology at Lincoln University.
After 16 years of making wine, an exciting opportunity arose for him to become a brewer for Good Buzz in the comfort of his home in Tauranga.
Good Buzz is a beverage company that specialises in the art and craft of kombucha, using natural ingredients and traditional methods to create a drink that's alive, tasty and fizzing.
Since its launch in 2014, sustainability has been a core part of the business.
Good Buzz's bottles are made from New Zealand recycled glass, while leftover tea bags are composted locally. According to Miller, 89 percent of their waste is diverted from landfills, and they have plans to reach a target goal of 95 percent in 2023.
"Our sustainability goals are premised on authentic sustainability practices which our whole team are committed to achieving."
At Good Buzz, they have an innovation room. Since November 2021, they have trialled, tasted and tested over 30 new flavour combinations.
"For me, a great beverage is one that you savour; you take your time to enjoy the full flavour experience."
Recently, with rising consumer awareness of food ingredients, there has been a real push toward beverages, lower in sugar and functional.
In the future, Good Buzz has plans to expand into different beverage options centred on promoting health and wellbeing but are still delicious.
"Next month, we are looking to brew a new flavour for our A-Series kombucha collection – watch this space!"
