Dreamt up by two fitness-minded foodies turned social entrepreneurs, created by mother nature, and loved by ambitious, fun-loving folks who believe in better. Better nights. Better mornings. Better life. Pulp Culture is the result of the pursuit of better.
Pulp Culture uses 100% raw, fresh juice that naturally ferments over three months (thank you, mother nature). Called “wild fermentation,” the result is a zero-additive, zero-sugar, bone-dry beverage with 6 billion naturally-occurring probiotics, B vitamins, and 4.9% ABV. The final touch is blending in fermented, nutrient-dense super fruits and performance-boostings botanical adaptogens.
Long story short, say goodbye to hangovers, and the alcohol status quo.
Mark + Brendan
Raised in the apple growing region of southwest Ontario, Mark began his career in the craft beverage industry at the age of 19. Soon after earning his Bachelor of Commerce at Canada’s top beverage management school, Mark established his foothold in the marketplace by opening one of the first craft bars in Canada in 2003.
After helping to pioneer the craft beer industry in Canada, Mark followed his other passion and built a successful career in the commercial fitness business. With a focus on product design and brand development, Mark spent nearly a decade working with fitness professionals across North America. Mark’s career path came full circle when he realized his dream to craft the healthiest alcoholic beverages on the planet; a convergence of two industries that had previously seemed to be an impossible pairing.
A devout vegan since the age of 14, Brendan is the formulator and cofounder of Vega (an industry leader in plant based nutrition). He is also the bestselling author of the Thrive book series, as well as Editor-in-Chief of Alive Magazine. As a former professional Ironman triathlete and two-time Canadian 50km Ultra Marathon champion, Brendan is regarded as one of the world’s leading authorities on plant-based performance nutrition.
Brendan invests in and works with socially responsible food and tech companies, whose mandate is to fix our food system and reduce the environmental strain of food production. As of July 2018, Brendan had not enjoyed an alcoholic beverage in 14 years. This all changed when he discovered 101 Cider House at his local Whole Foods Market, learned about the unrivaled production process, and felt motivated to join the team.