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Kombucha is a cultured beverage, so it does have a tangy taste similar to an apple cider.
Everyone of all ages can enjoy Live Kombucha!
Everyone is unique, therefore we suggest listening to your body when trying to determine the appropriate amount for you. For the first time time consumer, it is best to slowly introduce Kombucha to your system; have 1 glass a day and go from there.
Women should not introduce anything new to their system during pregnancy. Therefore, consult with your doctor before drinking kombucha for the first time.
Yes of course, the kegerators are offered to help get you into ‘on tap’ kombucha as easily as possible but if you have your own system that’s fine.
Because Live Kombucha is a living Super food each batch may vary slightly but we do our best to offer consistent quality and taste.
There are many reasons for that and I can only tell you about what we do.
Our Kombucha is crafted small batch, the temperature and health is monitored right through the fermentation process. We only use the finest black tea with no essences or oils that could weaken the ferment. Our flavours added are gently dried berries and fruit juices removing the juice water that would otherwise dilute the kombucha.
Some kombucha brands on the market openly admit adding up-to 15% juice. Nothing extra is added to our live kombucha, no synthetic essences, colourings or preservatives
We don’t micro filter, pasteurise, dilute or use irradiation.
Finally, our kombucha doesn’t sit on a shelf waiting for a customer to buy it. Live Kombucha goes from fermenter to the keg to you.
As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose) to produce a sweet-tart milk product teaming with probiotics.
The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.
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