How We Brew
1. Steeping the Tea: We make our hard kombuchas by steeping premium, organic black tea with our adaptogen root blend of ginger, turmeric and American ginseng – much like beer brewers steep grain!
2. Kickstarting Fermentation: We add in organic cane sugar because it’s the cleanest source for fermentation, choosing not to use honey because it isn’t vegan and can produce some funky flavors. We then add our authentic kombucha SCOBY to this sweet tea, which is where the fermentation magic really begins.
3. Removing Excess Sugar: Once the SCOBY has finished fermenting, we add champagne yeast during a secondary fermentation, removing residual sugar and producing naturally occurring alcohol.
4. Finishing with Plants: Delicious plant and botanical extracts are added to make our inspired flavor combinations, which are then carbonated and sustainably packaged.