Crafting Balance One Microbe at a Time

Lauren Price, a graduate of the UC Davis Master Brewers Certificate Program, is pushing the limits of what it means to be a brewer. From her playful, self-appointed title of microbe manager to her personal desire to explore new things, she strives to be at the cutting-edge of the brewing industry. 

At Mindscape Fermentations (a women-owned and operated brewery that she co-founded) in Rocklin, California, Lauren is consistently keeping it fresh with creative, new beverages that marry flavor, health consciousness, and sustainability—think hard seltzers, kombuchas, non-alcoholic sodas and lemonades, kefir water, and plenty of beer, all with locally sourced fruits. Managing the brew house at Mindscape, she’s in her element, perfecting the artistry and science of fermentation to create carefully crafted and fully balanced beverages that everyone can enjoy. 

“Fermentation mimics human diversity,” she said. “When you diversify the microcosm, you also diversify the macrocosm. It’s nice to see all walks of life enjoying our beverages.” 

Passion, Hops and Ambition 

As a college student at the University of Alabama at Birmingham, Lauren worked for craft beer bars. “Alabama had strict laws on homebrewing, and there was an organization called Free the Hops,” she said. Inspired by their grassroots efforts to change the legalities around ABV percentages and legalize homebrewing, she knew she wanted to be a part of the brewing industry. 

“I saw how community-driven it was and decided that I wanted to market for beer companies.” 

“I was obsessed,” she said. “I found myself making up beer names in college and then side-hiring artists to bring those labels to life.”

She started homebrewing to learn more about the process, and after graduating from college, applied to the UC Davis Master Brewers Certificate Program. “That’s when I really got into it,” she said. 

Crafting a Career 

Since completing the Master Brewers Program in 2012, Lauren’s brewing career has taken off. “I’ve held positions in the brewing industry from brand ambassador to taproom associate, to cellarman, to brewer, to head brewer, to owner-operator,” she shared. “It’s been an evolutionary journey.” 

Now, as the microbe manager at Mindscape, she’s applying her years of industry experience with the knowledge she gained in the Master Brewers Program to put a spin on the craft beer industry. 

“I love exploring the alchemy of fermentation and its history,” she said. “I learned a lot in the Master Brewers Program, especially about microbiology, thermodynamics, chemistry, and more. In fact, a couple of the guys in my program gave me my first SCOBY!” [Symbiotic Culture of Bacteria and Yeast—a starter used in the fermentation of kombucha.] 

For Lauren, becoming a business owner has required a new frame of mind that she was unprepared for. 

“As a brewer, you have a cyclical mindset: Create, produce, get better, create, produce, get better,” she said. “As an owner, your mindset and energy are shot into so many facets of the business. Everything is on the line, and no one tells you that for a couple of years it’s like rearing a child. (I don’t have one, but my sis and I compare notes.) It cries, it doesn’t sleep, and it really needs you to feed it all the time. But it’s still worth it!” 

Her hard work and dedication have paid off. Mindscape Fermentations has won a couple of golds for sours and kombucha at the California Brewers Cup. 

Empowered Brewing 

But for Lauren, success is defined by more than just accolades. It’s about balancing creativity and health consciousness with marketability and prioritizing sustainability. 

“Being a conscious producer is the pillar of my motivation,” shared Lauren. “The beer industry is super competitive, and I’ve seen organizations add ingredients to fit the ‘trend’ without researching long-term effects on health.” 

Mindscape isn’t looking to conform. They’re looking to stand out and redefine the trend. “We opt to offer drinks that still provide community space (i.e. NAs, low ABV and more traditional craft beverages) so people can make conscious decisions for themselves without feeling like they don’t have options,” she said. “This gives us an edge on consumer diversity that helps keep us competitive.” 

In addition to exploring new ideas (Mindscape’s customers are conditioned to expect offerings to be different and seasonal), sustainability is always at the heart of everything. 

“We’re committed to working in harmony with the environment. We’ve incorporated Bokashi composting for our food waste and prioritize Bioland-certified organic Pilsner malt from Weyermann,” said Lauren. “Our beverages are alive with natural colors and flavors, capturing the essence of the ingredients we work with and celebrating the beauty of nature.” 

Leaning on her scientific background from her UC Davis days, Lauren draws her inspiration from “cultures.” “Every culture has a unique form of fermentation, and we like to use these cultures as muses to infuse our flair of creativity,” explained Lauren. “Take water kefir, for example—how rad is it that tibicos [water kefir grains] are used to make a natural probiotic drink? By harnessing nature and the knowledge of the natives, we create interesting beverages that bring a sense of locality to our space.” 

At Mindscape, it’s all about creating a balanced profile that appeals to as many people as possible and fostering a culture of inclusivity that welcomes even the most reluctant drinker. 

“As a woman and a women-owned business, it’s been nice seeing the diversity of drinkers,” she said. “It’s cool to see men feel comfortable drinking a seltzer instead of a boosted IPA, and women finding an IPA and saying, ‘I’m an IPA girl.’” 

Lauren is most proud of their kombucha. “I love seeing people come into the brewery saying, ‘I don’t like kombucha’ and then walking out with a couple of growlers of it,” she shared. 

“Growing a Kombucha-Centric Culture” 

According to Lauren, the craft industry is calling for more balanced beverages. “Instead of pushing limits to 10,000 IBUs and 100% ABVs, the consumer now wants beverages that don’t test their personal limits but instead allow them to enjoy their company and drink.” 

Regardless of what’s trending in beer, Lauren believes that fermentation will always be the focus of her craft. 

“Craft beer was beautiful because of its community nature, and then as it grew, it became more competitive,” said Lauren. “But at its core is fermentation—the taking of something of lesser value and, through techniques, knowledge and observations, something more magical comes out on the other side—seltzer, beer, kefir, kombucha. By showcasing the artistry and science of the beverage, the craft world becomes an experience, not a commodity. That’s where I think we are headed.” 

Lauren also believes that in the craft world, everyone has value. “There are plenty of places where you can add value and feel valued,” she said. “Just like kombucha needs a symbiotic culture, so should the spaces we work in. If you truly want it, it’s there for you. Take what you need, give what’s needed from you.” 

Her advice for those looking to get into brewing: approach the process with wonder. “Ask questions, homebrew, go to brew school and talk to anyone who has something to share.”