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Patrick + Jon Mathisen

Patrick + Jon Mathisen | Seabold Ginger Beer

Transplants from Bainbridge Island, just outside of Seattle, WA - brothers Jon + Patrick Mathisen developed an affinity towards sustainable, local and organic eating traditions while working their grandmothers farm. While traveling through India and Southeast Asia, they garnered an appreciation for the distinct spices and flavor profiles of the region and were inspired to marry their culinary philosophy with these newfound ingredients. Ginger - perfectly embodying the piquant tastes of their travels and harnessing the health benefits they look for in their food, Pat + Jon set out to create their interpretation of Ginger Beer.

 

What Inspired You To Start Your Company? 

We both always wanted to work for ourselves and always had a passion for food. The idea of organic, high quality ginger beer was a niche that we felt needed to be filled.

 

Tell us about your products. 

We currently offer two products. The original ginger beer is our flagship beverage. We use organic ginger from the Peru, lemons from Southern California, organic cane sugar and spices to brew our ginger beer. The other product we offer is a ginger cordial, which serves as a concentrate that allows people to make their own ginger beer at home by simply combining 1 part cordial to 4 parts sparkling water. It also mixes well into cocktails, smoothies, cold/hot teas and recipes. 

 

What Does Being A Small-Batch “Artisan” Mean To You? 

It means that we take our time and make every batch by hand. We won’t compromise when it comes to quality. We feel more of a connection to the products and how they make people feel.

 

What is your favorite small-batch treat? 

We enjoy the local kombucha varieties from Los Angeles.

 

What Drew You To Food? 

We grew up on a small island just west of Seattle called Bainbridge Island, where our grandma had a farm. We would always help out, whether it was collecting eggs from the chicken house or picking blueberries, apples and pears from her trees. Our mother was also very encouraging in the kitchen and we always helped her out and experimented.

 

Where Does Your Food Inspiration Come From? 

For us it comes down to supporting sustainable food development and creating high quality tasting products; we believe that both can be achieved. We’ve also found a lot of inspiration from other artisans in the Los Angeles area that we’ve had the pleasure of meeting.

 

What Products Are You Working On Now? 

We are working on seasonal varieties of our ginger beer. We want to have a fall, winter, spring and summer lineup. Stay tuned!

 

Do You Have a Favorite Product? 

We love them both!

 

Latest Ingredient Obsession? 

We’re fortunate to live in place that offers such a vast array of fresh fruits and vegetables so whatever is fresh and in season at the farmers’ market quickly becomes our obsession. The plums and pluots have been especially tasty this summer.

 

What Did You Have For Dinner Last Night? 

Brown rice, sautéed vegetables and smoked salmon. 

 

What Person, Living Or Dead, Would You Most Like To Have Try Your Product? 

That’s a good question. We’ve heard Oprah is a huge ginger beer fan so it would be pretty cool to hear what she thinks about our stuff.

 

What’s The Best Piece Of Advice You’ve Gotten In Building Your Business? What Advice Would You Give Other artisans?

I think it is important to grow slow. Problems are always going to occur and it’s important to develop the skills necessary to solve them. I would tell other artisans that if they believe in an idea/product to just go for it and follow your passion. No matter how small the niche there will always be people out there who are interested.

 

What Other Local Food Artisans or Chefs Do You Admire? 

We really enjoy the restaurants that Jon Shook and Vinny Dotolo have opened around Los Angeles. Roy Choi is doing some great things. There are so many great people doing incredible things with food in this city its hard to name them all.

 

If You Had To Choose Your Last Meal, What Would It Be? 

Salmon, potatoes, asparagus and salad. 

 

Favorite Restaurant or Food Experience? 

The street food in SE Asia, in particular Thailand and Malaysia.

 

What Do You Enjoy Doing Outside of the Kitchen? 

Swimming in the ocean, hiking and sports.

 

What’s Your Favorite Kitchen Soundtrack? 

We usually listen to hip hop in the kitchen.

 

What is your favorite recipe to make with the product featured in our basket?

Whisky ginger. 1 ounce of high quality whisky with 4 ounces of our ginger beer. Helps to take the edge off after a long day. 

 

What other product in our September basket would you most want to try?

We’d really like to try the Campfire Coffee from Poor Porker. We noticed that it contains chicory, which reminds us of the delicious coffee and beignets from Café Du Monde in New Orleans, LA

 

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