Q & A: On all things Kefizz
Q: So what exactly is KEFIZZ?
A: KEFIZZ is the GUT GUT name for ‘water kefir’. Because the name ‘kefir’ is protected by German law and reserved for products containing milk, we had to come up with a groovy alternative!
Q: Ok got it, but what is it?
A: KEFIZZ is a soda-like dairy, alternative source of probiotics. It can be known to colonise the gut with healthy bacteria, bringing natural balance to one’s internal microflora. It can aid in beneficial nutrient absorption and help support the immune system. 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 KEFIZZ made from?
A: KEFIZZ is made from ‘Tibicos grains’ (En) or ‘Himalaya-Kristallalge’ (DE).
Q: What are Tibicos Grains or Himalaya-Kristallalge?
A: Tibicos are a symbiotic culture of bacteria and yeast. The microbes in the tibicos act in symbiosis to maintain a stable culture. Tibicos can do this in many different sugary liquids, feeding off the sugar to produce lactic acid, alcohol (ethanol), and carbon dioxide gas, which carbonates the drink. Typical tibicos have a mix of Lactobacillus, Streptococcus, Pediococcus and Leuconostoc bacteria with yeast from Saccharomyces, Candida, Kloeckera and possibly others.
Interestingly, Tibicos are found all over the world such that there are many other names for them such as tibi, water kefir grains, sugar kefir grains, Japanese water crystals, California bees, bébées, African bees, Australian bees, ginger bees, vinegar bees, bees, Japanese beer seeds, beer seeds, beer plant, ale nuts, Jack's Magic Beans, and eternity grains. Source: TIbicos
More facts on KEFIZZ:
Raw: KEFIZZ 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 KEFIZZ is different! In comparison to many unpasteurised foods our KEFIZZ 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 KEFIZZ 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.
Alcohol: KEFIZZ 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 KEFIZZ contains approximately .75% - 1.5% alcohol (similar to an over ripe fruit).
Probiotics: KEFIZZ 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!
Caffeine: Our KEFIZZ is completely caffeine free.
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.