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Brooklyn Soda Works has arrived at a time when “made in Brooklyn” foods, from borough-roasted Gorilla Coffee to homemade pies from Four & Twenty Blackbirds, are having a cultural moment. In fact, two local craft beer destinations, Beer Table in Park Slope and 61 Local in Cobble Hill, have each repurposed a beer line to put Brooklyn soda on tap.

But the special selling point of the sodas — fresh ingredients — is also their limitation. The sodas have the shelf life of milk, about two weeks, Ms. Mak says. And the couple have made a deliberate decision to stay with fresh ingredients, keeping the brand limited and fairly local. That means they make frequent deliveries to their bar and restaurant clients. They have no plans, as yet, to sell to chain stores, but they might consider supplying a local artisanal food store.

Even so, the company made money last year, the couple says. But so far, their sodanomics are not enough to retire on.

Their sodas typically sell at the wholesale level for $80 a five-gallon keg. The pair can make more than twice as much per keg at the flea market, where they sell their soda at retail for $4 a glass.

Now the challenge is to scale up production and increase the number of wholesale clients, all while maintaining quality. The company has just hired its first three employees, to help make and sell soda.

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