Edit ModuleShow Tags

Tree Fort Soda Debuts at Verdant Tea Bar and Linden Hills Co-op

17-year-old Minneapolis native has high hopes for her craft soda business


Published:

Photo courtesy of Tree Fort Soda

When she was asked to come up with some drink specials at Verdant Tea Bar, Eva Duckler (whose brother David co-owns the place) didn’t waste any time. “I got a bit creative with all sorts of drinks I had never tried before,” she says. After a few online searches, multiple batches, and some help from her brother and Midwest Brewing Supplies, the 17-year-old mastered a craft-soda brewing process that grew into Tree Fort Soda.

Eva was no stranger to soda when she started Tree Fort in June (the name connects with nature to reflect botanical ingredients and comes from feelings of nostalgia). As a kid, she tasted every flavor of soda she could get her hands on and even took notes on them (which she admits in retrospect was “super nerdy”). The knowledge paid off—she is Minneapolis’ first producer of botanical craft root beer, available now at Verdant Tea Bar, Linden Hills Co-op, and (as of next week) Seward Community Co-op.


photo courtesy of tree fort soda

So how does she brew the bubbly concoction? First, she takes various herbs, steeps them to extract the flavor, and caramelizes cane sugar. She then mixes everything together, puts it in a beer keg, and hooks it up to CO2. Wait a couple days, and presto, her signature Tree Fort Soda root beer is ready to be served on tap. After giving her micro-brewed creation a try, Eva’s personal touch is evident—the flavor is far from typical root beer. Because it’s made with real cinnamon, ginger, and local honey, I could pick out those specific flavors right away and knew that my bottle was made by hand (A&W and IBC who?).


photo courtesy of Tree Fort Soda

Though root beer is the only product being bottled right now, Eva’s other endeavors include classic ginger ale and cream soda, as well as palate-challenging rose soda and basil-mint soda. Because space is getting a bit tight in Verdant’s kitchen, larger tanks (Eva currently works in five-gallon batches) and an entire Tree Fort warehouse are also in her future.

As the Blake High School grad heads to Wellesley College this fall, she leaves Tree Fort in the hands of a new brewer, but still hopes to take the business as far as she can. Her piece of advice to young aspiring entrepreneurs? “If there’s an opportunity, take it. These last couple months have transformed my life. There are great opportunities out there for everybody.”

Verdant Tea Bar, 2111 E. Franklin Ave., Mpls., 612-223-8907
Linden Hills Co-op, 3815 Sunnyside Ave., Mpls., 612-922-1159

treefortsoda.com

Edit ModuleShow Tags

Related Articles

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip
Edit ModuleShow Tags

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...

Mother’s Day Brunch

Driscoll's berries are the perfect ingredient for a Mother's Day brunch

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw
Edit ModuleShow Tags

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish
Edit ModuleShow Tags
Edit ModuleShow Tags