It all started with a craving. Something fizzy, spicy, and a little bit good for you. Bren and Megan Silk, a husband-and-wife duo from Meaford, Ontario, were experimenting in their off-grid farmhouse kitchen, brewing small batches of wild-fermented ginger beer using real ginger, lemons, and cane sugar. What began as a family favourite (with their five kids as official taste testers) quickly grew into something much bigger: Gingerbug, Canada’s first prebiotic ginger beer.
“We just wanted a drink that tasted amazing and made us feel good — something we’d be proud to share with our kids,” says Megan.
From Farmers’ Market to National Shelves
After selling a few jars at the local farmers’ market, word spread fast. Soon, Gingerbug bottles were flying off tables, and Bren and Megan realized they might be onto something special. By 2023, they’d scaled up production in Owen Sound and were shipping across Canada.
“Our mission was simple — make a better-for-you soda that still feels like a treat,” says Bren.
Facing the Dragons
In November 2023, the Silks brought their bubbling creation to the big stage: CBC’s Dragons’ Den. They pitched for $200,000 in exchange for 10% equity — and walked away with a deal from none other than Arlene Dickinson of District Ventures Capital.
“We were terrified,” Bren laughs. “But Arlene got it. She saw what we were trying to build — a drink that’s fun, functional, and proudly Canadian.”
What’s Next for Gingerbug
Fast-forward to today, and Gingerbug is fizzing its way into fridges across the country. With a growing retail presence, expanded production, and support from Arlene’s team, the future’s looking bright — and bubbly.
So, next time you crack open a can of Gingerbug, know you’re sipping more than just a refreshing probiotic drink — you’re tasting a real Canadian success story, brewed with heart, hustle, and a whole lot of ginger.
