The San Francisco Chronicle notes that there’s a “soda revolution brewing” with local restaurants concocting their own carbonated beverages. Fruit purees, fruit syrups, agave nectar, herbs and spices are some of the ingredients being mixed with seltzer from a tap. Two soda specialists are even using fermentation instead of soda water to add the bubbles. You won’t get any high fructose corn syrup from these artisan soda jerks but your adventurous taste buds will find unique flavor combinations. Prickly pear soda, blackberry thyme, grapefruit pink peppercorn, nectarine ginger, carmelized pineapple… the list will go on.