ALL ABOUT THE BOOCH
Want to learn more about our kombucha? Here are the facts!
sugar content
Per 12oz can, there is an average of 10g-12g of sugar present in our finished kombucha (a mixture of sucrose, fructose, and glucose).
We firmly believe in only using real cane sugar as a food source for the active yeast and bacteria that make our kombucha. We follow a traditional recipe to ensure these microbes are well-fed and happy. The yeast break down the sugar (sucrose) into fructose and glucose, and produce CO2 and alcohol as a byproduct. The bacteria can then use these sugars and alcohol to produce the beneficial acids (acetic, lactic, and gluconic), making it a true, diversely probiotic and postbiotic food.
organic vs local
While many of ingredients that we use are organic, some are not. There is a reason behind everything we source.
Our biggest passion is showcasing the amazing local produce of the Lehigh Valley, and supporting the farmers who grow it. When given the choice, we will always want to source from a small polyculture farm that uses an IPM, instead of a large, certified organic monoculture farm thousands of miles away. As we grow, we will continue to build relationships with farms that we trust, and work towards the goal of sourcing every kombucha flavor from a small and / or local farm!
alcohol content
Our kombucha is always non-alcoholic, with an average ABV of about 0.5.
Any beverage under an ABV under 0.5 is considered to be non-alcoholic. While finished kombucha in general can have a higher alcohol content than this, consistent testing has shown that the kombucha we share is always at or under this threshold.
caffeine content
Per 12oz can, there is about 15mg of caffeine in our black tea varieties, and 7mg of caffeine in our white tea varieties.
Fermentation is amazing! Caffeine is a food source for the active yeast and bacteria that create kombucha. If you enjoyed the same volume of freshly steeped black or white tea, you would consume about 80mg of caffeine in your black tea, and about 40mg of caffeine in your white tea.
sugar sourcing
Our kombucha is brewed with only real, non-GMO cane sugar (not beet sugars). We choose to not use organic (or raw sugars) for a number of reasons.
The yeast and bacteria in kombucha need sucrose to thrive. Beneficial characteristics of raw sugars are not as desirable for the microbes in kombucha as they are for us. After experimenting with a number of different types of sugar over the years, we always got the best results with plain, white cane sugar. As a result, we have a strong & healthy kombucha culture that produces diverse organic acids and a relatively low ABV. We attribute the complex tang and pleasant flavor to our choice of sugar as well.
probiotic properties
Kombucha is a fermented food, belonging to the same category as sauerkraut, yogurt, sourdough bread, and any other food that uses beneficial microbes to break down and enhance the health benefits of the food.
Every pour of our kombucha is raw, unfiltered, and alive. Composed of acetic, lactic, and gluconic acids, as well as polyphenols and other organic acids, it's a great way to get probiotic and postbiotic benefits into your daily life.