Any amateur home-brewer will tell you that you can’t create kombucha without a live culture of wild bacteria and yeast, which in brewman’s talk is a SCOBY. And like every ingredient in our brew, it had to be absolutely perfect.

So, we transferred the SCOBY-making process into the safe hands of our product development lead – by now fermentation guru – Sandra, who after breeding (and even naming) individual live cultures growing in our test kitchen, ended up with a pretty serious case of SCOBY brain.

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