What the heck is kombucha?!

Simply put, Kombucha is a beverage produced by fermenting sweet tea with yeast and bacteria.










As far back as 2,000 years ago, people drank Kombucha and considered it the "tea of immortality". Known for it's probiotic (live bacteria and yeasts that are good for your health) properties, health-conscious folks around the globe drink this fizzy, tart, beverage daily. 

At Duluth Kombucha, we brew most of our batches with a blend of black and green tea. We take that tea, add organic cane sugar to it, making a very sweet tea. Then, we pour that sweet tea into a re-purposed oak whisky barrel, gently place a SCOBY (Symbiotic Culture of Bacteria and Yeast) also known as the "mother culture" into the barrel. We say a few words of encouragement to our "mama's", "You're going to brew a great batch! Thank you for what you do!" - it's true, we do! Yes it's weird, and yes it feels strange, but it's rumored that ancient kombucha brewers expressed gratitude and even named their SCOBY's, and we can appreciate a good tradition. We then place these barrels in a quiet and dark room, where they sit undisturbed for up to one month. Each batch takes a slightly different length of time to ferment, so we don't keep a strict schedule, but instead allow the kombucha to do it's thing for as long or as little as it needs. 

After the primary fermentation, we use locally sourced fruits and herbs for a secondary fermentation. In this stage, the kombucha will sit with various fruits and herbs for 1-3 days. Then it's filtered, bottled, and sits for another 1-3 days to naturally carbonate, then it's ready to be delivered to your front door!