Using Shrubs to Make Healthy, Complex Non-Alcoholic Drinks with Charlie Berkinshaw, Founder of Element Shrub

Element Shrub started in 2013 when Charlie and his wife Angela were involved in a small, non-profit that foraged local fruit. Through this organization, they learned various techniques to preserve fruit. Around the same time, Angela was pregnant with their first child and began craving something that had the complexity of a cocktail but that was healthy, made with real ingredients and, of course, had no alcohol. One day, after harvesting 400 pounds of crabapples, they were looking for recipes for their bounty and came across the concept of “shrubs”. They learned that shrubs (not small bushes) have a long and complicated history dating back to the 15th century. In colonial America, shrubs became popular as a way to preserve fruit harvested throughout the summer using vinegar (instead of citrus). With this knowledge and fruit from their neighborhood, they started experimenting with shrubs by adding different herbs and spices to create intriguing flavor combinations. After mixing their first batch with some sparkling water, the result was a drink that was incredibly refreshing and satisfied every aspect of Angela’s craving. Eventually Element Shrub was created to produce products with real, simple ingredients that taste good and don’t have a ton of sugar. This means 1) Organic apple cider vinegar 2) Whole, fresh (non-GMO) fruit 3) Organic herbs and spices and 4) A touch of organic cane sugar. These shrubs, which once seemed like a simple solution to a healthy non-alcoholic drink for Angela have evolved into a line of products that are truly unique and wholesome enough to drink every day.