Martin grew up around fermented food and beverages and started admiring traditional practices and processes early on in life. He started brewing kombucha over 30 years ago and developed a deep love for this culture and its diversity. After finishing his PhD in biology, he left academia and went to work in professional kitchens, to understand the food and beverage industry better. Since kombucha started becoming commercially interesting and entering breweries, Martin is spending most of his time in breweries, helping them to implement wild fermentation practices on a larger scale. His main interest is in developing kombucha flavors and oher kombucha based products.