Kombucha is an ancient oriental tonic that is obtained by fermenting a sweetened tea with a symbiotic culture of bacteria and yeasts called SCOBY (acronym for Symbiotic Culture of Bacteria and Yeast). During the fermentation process the SCOBY digests the sugar and transforms the tea into a naturally effervescent tonic, with a sweet and sour taste, rich in beneficial organic acids, minerals, natural antioxidants such as polyphenols and amino acids.
“The first time I heard about kombucha and was able to taste it was in California, a few years ago now. They drank it all the time and everyone kept telling me how good it was and how cool it was. Well, at the beginning I wasn't convinced at all, a fermented drink, a little acidic and healthy, what good could it hide? In reality I was very wrong, with time and habit I fell more and more in love with kombucha, its goodness and how good it made me feel. So much in love that then, upon returning to Italy and after some training with the best European brewers, I started thinking about founding my own brewery and then... everything else is legend!”
Stefano Zamboni - Founder & Head Brewer
ORIGINAL BLEND
GINGER BOMB
STRAWBERRY FIELDS
