
A civil engineer, a hard-kombucha experiment and an oversized San Diego brewhouse became a lesson in designing for mixed tastes. Kyle Pool’s playbook is simple: let one operation make room for the whole table.
Embolden began with hard kombucha, landed in a 20-barrel brewhouse, and turned excess capacity into a three-brand beverage portfolio. Its useful lesson is not to chase every category - it is to make one expensive asset serve several kinds of customer.