📝 Open-source kombucha brewery!
Check out the recipes. 😋
Note: all of them are cold brew, so I don't mention it anywhere, it's just implied! See why below.
- 🍁 Regular [K] (orange pekoe)
- 🌱 Yerba mate [KY] (blend of orange pekoe and yerba mate)
- 🌱 Yerba mate light [KY-] (half sugar)
- 🍃 Yerba mate (single tea) [KY-ST] (only yerba mate)
- 🍃 Yerba mate light (single tea) [KY-ST-] (half sugar, only yerba mate)
- 🌿 Peppermint [KP] (blend of orange pekoe and peppermint)
- ☕️ Koffucha [KC] (cold brew coffee)
- 2022-02-25 🍁 Regular [K]
- 2022-02-25 🌱 Yerba mate [KY]
- 2021-11-01 🍁 Regular [K]
- 2021-11-01 ☕️ Koffucha [KC]
- 2021-10-05 🌱 Yerba mate [KY]
I've experimented with a number of things in kombucha, not only fruits, but also milkshake kombucha (lactose and vanilla), or even dry hopped ones. But I've found that the kombuchas I grew to drink everyday are the most simple ones.
My goal is to brew just a couple of simple recipes that you won't get tired of, instead of having plenty of different tastes that you need to rotate between all the time to stay satisfied.
Initially for the sake of simplicity, all the kombucha is cold brewed, meaning that the tea is steeped overnight in cold water. This also gives this kombucha a unique signature taste that I fell in love with at the first sip!
Finally, kombucha is cheap to make, and therefore should be cheap to buy. I want this kombucha to be one you can afford to drink everyday.
Since a year I've been brewing kombucha the most common way, that is, boiling water, steeping the tea with the sugar, then cooling it down and fermenting it.
This was fine, but boiling water was taking a while, and cooling the hot tea before fermenting was even longer, and I wanted to optimize the process.
By cold brewing, I eliminate both of those steps. I was especially curious to know what cold brew kombucha would taste like as I've never heard of anything like this before, and I've also been really into cold brew coffee and tea lately.
It turns out that it tastes amazing. I'm in love with my cold brew mate kombucha since I started brewing it a couple of months ago and I'm not getting tired of it. I drink a pint of it every morning and I still enjoy every sip of it.
If you live on Montreal and want to taste the deliciousness of cold brew kombucha, hit me up and I can put aside a couple of bottles from the next batch for you!
It all started in November 2020, when I brewed my first ever batch of kombucha in this video.
I wasn't a big kombucha drinker before then, mostly because I used to drink (and brew) a lot of beer, and because I found commercial kombucha too expensive.
But at some point I decided to do something with my life and drinking one beer or more everyday was not anymore an option. That's when I looked more closely at kombucha.
Out of curiosity I got a SCOBY from my brewer associate and started my own batch. I liked the resulted and decided to keep doing it, trying a number of flavors.
The two that I kept brewing over and over are orange pekoe and yerba mate, both cold brewed, and without any extras. They're too god for selfishly keeping them to myself. We'll see where this leads us.
That's mostly for me to organize the brewing schedule and store the history of batches, number the bottles and keep track of everything.
Since I currently can't put a lot of information on the physical bottle labels, you can just come here with your unique bottle number and find all the details about it.