Wild, not farmed
Harvested from living birch in wild northern stands, by hand and in season. No cultivation, no imported powder, no fillers: only what the forest actually grew.
The practice
Wild Crafting
wild craft·ing n. the practice of harvesting chaga by hand from wild birch, and crafting each brew for the wild of one person’s life.
Small batch, always
Brewed in runs small enough to date, number, and stand behind: never a vat, never a warehouse. When a batch is gone, it’s gone.
Formulated for one
There is no default recipe. Strength, extraction time, and supporting botanicals are tuned to the person who’ll drink it, starting with a conversation about your days.
Mass production is the opposite of how chaga grows. We keep it that way.
The brewer
A master of a
slow craft.
He found his first conk the way most people do: following someone older through the birch. Years at the kettle since have taught him to read a conk the way a baker reads dough: where it grew, how long it took, what the crust says about the gold inside.
Every formula he writes starts with a conversation about your days. Every batch leaves his kettle with a date and a number on it.
“I can’t make your brew until I know your life.”
When you call RXChaga, you’re calling him. (952) 262-4700
The brews
Made in small batches.
Written for one.
Custom Formulation
The heart of RXChaga. A conversation about your days, then a brew designed and made for you alone: strength, extraction, and botanicals tuned to your life.
Begin with a conversation →The Signature Batch
A rotating house brew in numbered small runs: the first taste for the chaga-curious. When a batch is gone, it’s gone.
Your Formula, Refilled
Your recipe stays on file with the brewer and gets refined over time. Reorders are one call.
Raw Wild Chaga
Hand-harvested chunks and coarse grind, with his brewing instructions, for those who want to tend their own kettle.
The Gifted Brew
A consultation and a custom formula, gifted: a brew made for the person who receives it, not for everyone.
The process
From your first call
to your daily cup.
Step one
The Conversation
You call. He asks about your days: sleep, energy, stress, taste, what you’re reaching for. Fifteen minutes, no forms.
You: talk about your life. Him: listen like a brewer.
Step two
The Formula
He writes your brew: how strong, how long extracted, which supporting botanicals, and when in your day to drink it.
You: nothing. Him: pencil, ledger, kettle math.
Step three
The Brew
Your batch is made small and extracted slowly over gentle heat. Chaga gives up its gold over hours, never a hard boil. Dated. Numbered.
Chaga sets the pace. Everyone waits politely.
Step four
The Ritual
Your brew arrives with simple instructions. Two weeks in, he checks back and tunes the formula. It stays on file for the next pour.
One cup, most days. That’s the whole ask.
The reasons
Why people pour it.
Morning fuel
A dark, grounding start with zero caffeine: the ritual of coffee without the jitters or the 2 p.m. crash.
Steady focus
A cup built for even, quiet energy through the long middle of the day: no spike to ride, no dip to dread.
Everyday resilience
Chaga has been prized for centuries as a daily companion to the body’s own defenses, rich in beta-glucans and antioxidants.
The wind-down
An evening formula that tells the body the day is done: a warm, caffeine-free full stop.
The harvest
Taken slowly, from a forest
we answer to.
Wild chaga is a slow gift. A conk can take longer to grow than the brewer has known some of his customers. So the harvest follows rules older than the business, and the forest sets the pace.
Only mature conks, from living birch. Young growth stays where it is; dead trees keep their dead.
Always leave part of the conk behind, so it can regrow on the same tree for the next decade.
Never strip a stand. A few conks from many trees, across many miles: never the reverse.
Cleaned and graded by hand, piece by piece, before anything meets the kettle.
Batch ledger: current
- Batch
- No. 47
- Pulled from the kettle
- September 3
- Harvest
- Wild birch stands, northern woods
- Run
- 18 bottles
- Status
- Nearly claimed
Batch notes
Small batches go
to the list first.
When a new batch leaves the kettle, the list hears about it before anyone else: a short note from the brewer, a number, a count. Nothing else, ever.
You’re on the list. The kettle will write. ✳
In their words
Drinkers, on their brews.
“I came in a three-cup coffee person. He asked about my mornings for twenty minutes, and the brew he made me is the first thing that ever replaced the ritual, not just the caffeine.”
Sarah, morning formula
“It tastes like the woods smell. My batch has a number on it, and when it runs low I call and he remembers exactly where we left off.”
Mike, batch No. 31
“I bought a formula for my dad, mostly for the novelty. He calls it ‘my brew’ now and guards it like firewood.”
Elena, gifted a brew
Common questions
Asked at the kettle.
What does chaga taste like?
Dark, smooth, and earthy, with a gentle roastiness and a faint natural sweetness. Chaga even carries vanillin, the vanilla compound. Most people land somewhere between “smooth coffee” and “roasted tea.” No mushroom flavor, promise.
Does it have caffeine?
None. That’s rather the point: it keeps the ritual of a dark morning cup without the spike and the crash. Many drinkers use their formula to replace coffee entirely.
What does “wild crafting” mean?
It’s the brewer’s own term, and it means two things at once: the chaga is wildcrafted in the forager’s sense (harvested by hand from wild birch, never farmed), and every brew is crafted for the wild of one person’s actual life, never mass-produced.
How is this different from chaga I can buy online?
Store chaga is usually anonymous powder: one recipe for everyone, often cultivated or cut with fillers. This is wild-harvested, slow-extracted, and formulated for you, by a brewer you can call on the phone.
How does the custom process work?
A short call about your days, then he writes your formula, brews it in a small dated batch, and checks back two weeks in to tune it. Your recipe stays on file for refills.
Is chaga safe? Who should ask a doctor first?
Chaga has been a daily drink across the north for centuries, and every formula is kept gentle. Still, talk with your doctor first if you take blood thinners or diabetes medication, have kidney or oxalate concerns, are pregnant or nursing, or manage an autoimmune condition. A brew supports a routine; it never replaces medical care.
How do I drink it, and how long does a batch last?
As your formula prescribes: typically one cup a day, hot or iced, morning or evening. Your batch comes dated with storage notes; most drinkers finish in three to four weeks, then call for a refill.
Where are you, and do you ship?
RXChaga brews out of Minnesota. Consultations happen by phone, and pickup or delivery is arranged personally when your brew is ready. Call and he’ll sort it with you.
Your brew doesn’t
exist yet.
That’s the point. Call the kettle, tell him about your days, and he’ll craft the first batch with your name on it.
(952) 262-4700If he’s at the kettle or out in the birch, leave a message. He calls back.