Q & A: On all things Kombucha


Q: So what exactly is Kombucha?

A: A symbiotic culture of bacteria and yeast (SCOBY) is combined with sweetened tea. The yeast consumes the sugar, producing CO2 & ethanol, then the bacteria consumes the ethanol. Some say that Kombucha feeds your gut with probiotics, amino acids, antioxidants and vitamins – nourishing you where it counts. Kombucha can replenish the healthy bacteria in one’s microbiome, detoxifies and aids digestion, and may naturally increases energy. This traditional beverage is a treasured immune system booster, brewed across Europe, Russia, and China, tracing back to the Qin Dynasty (220 BC) where it was known as “The Tea of Immortality.” Note: we do not claim that our KEFIZZ can heal, treat, or prevent health issues, we merely strive to support the ongoing research and most importantly take into account how our consumers feel when drinking our beverages!

Q: What is Kombucha made from?

A: GUT GUT Kombucha is made from a combination of organic sweetened green tea and a healthy SCOBY (symbiotic culture of bacteria and yeast).

More facts on Kombucha:

  1. Raw: Kombucha is unpasteurised and RAW. What that means is that we leave in all the bacteria in our drinks (that is what makes them beneficial).

    (Most products we get at the super market however are pasteurised which means…the producer kills off the bacteria. Whilst this is great for certain foods, for fermented foods it means that we aren’t getting any of the health benefits from eating or drinking these fermented goods. Keep in mind that consuming raw and unpasteurised goods may have risks for vulnerable people such as children, elderly, pregnant or breastfeeding moms).

    With that said, our Kombucha is different! In comparison to many unpasteurised foods our Kombucha is highly acidic unlike its’ other raw friends such as unpasteurised milk and cheese. The acidity prevents the growth of harmful pathogens such as (listeria, salmonella, and E.Coli) simply because these organisms cannot live in the acidic environment. Yes, our Kombucha is raw and it’s not pasteurised, but it does not have the same risks as it’s other unpasteurised friends. Fun Fact! The acidity in the drinks continue to ward off harmful pathogens also once the bottle has been opened and the drink has been exposed to air.

  2. Alcohol: Kombucha contains trace amounts of alcohol because alcohol production is a byproduct of the natural fermentation process. As the yeast from the bacteria consume the sugar, they produce alcohol and carbon dioxide. The bacteria from the culture then consume the alcohol and produce healthy acids. As the yeast and bacteria work in symbiosis, the yeast continues to produce ethanol and the bacteria continues to convert that ethanol into acid! Our Kombucha contains approximately 0.1–0.62% alcohol, just like sauerkraut, yoghurt, or sourdough.

  3. Probiotics: Kombucha can be a tasty way to get naturally-occurring probiotics from a thirst-quenching beverage. Many people find that regularly consuming foods with probiotics (like yogurt, kefir, miso, kimchi, and kombucha) helps with digestive issues that can occur in the body. Note: we do not claim that our GUT GUT beverages can heal, treat, or prevent digestive issues, we merely strive to support the ongoing research and most importantly take into account how our consumers feel when drinking our beverages!

  4. Caffeine: Our Kombucha is made with green tea which means that it does indeed have caffeine in it. One should know however, that through the fermentation process, much of the caffeine is digested, leaving you with a low-caffeine beverage!

  5. Carbonation: Because we naturally carbonate instead of ‘force carbonating’, the carbonation will vary from bottle to bottle. Sometimes you will open a bottle and it will be explosively fizzy, and sometimes it will be over-so-lightly bubbly. That in our opinion is the joy of wild and natural fermentation.

We hope that this has been informative! Feel free to contact us if you have any further questions.

Adina Bier