Kombucha has surged onto the market in recent years, and if you’ve been wondering “What is this new fan-dangled drink they’re trying to sell me?!” well, I would tell you that it’s not new at all. In fact, we know that people were drinking kombucha as far back as 220 BCE. As for what it is, well that will take a little more conversation.
The spread of popularity of kombucha in North America really began in the kitchen with home brewers who would share starter cultures with one another. In fact, I have been brewing kombucha on and off in my kitchen for about 18 years. The most critical component necessary to brew kombucha is the SCOBY. The SCOBY is named as such for it is a Symbiotic Colony of Bacteria and Yeast, and it forms on the surface of the brewing vessel, sort of sealing the culture below off from the atmosphere above. When new, a SCOBY is clear and jelly-like, but when they get older, they are thicker and turn opaque. This is the source of the kombucha magic.
To brew a gallon of kombucha, I like to boil 3 quarts (or liters) of water with 4 teaspoons of black tea, or a black and green tea combination, (I like to do half black assam and half gunpowder green) and then add 1 cup of sugar and stir. I let it come back to a boil and then turn the heat off and let it cool. Once this starter tea is back to room temperature, or at least under 90 degrees F (32 C), I add it to my brewing vessel with a piece of SCOBY and 2 cups of the previous brew (this maintains acidity in the culture and helps guard against mold growth). And that’s it! Wait two weeks or so, draw off 3 quarts of kombucha, making sure to save some for the next brew, and move on to bottling.
If you’ve seen commercial kombucha or tried any of your friends’ brews, you know that there are an infinite number of flavors. This is the point in the process where flavoring happens. I have found that ginger often brings a delightful tang and fizz that we enjoy. You can add whole fruit, fruit juice, herbs—get creative! We bottle our kombucha in swing top bottles with some type of secondary ferment (often cranberry juice and ginger), leave them on the counter for maybe three or four days, and then put them in the fridge. Sealing them tightly in swing top bottles or mason jars can encourage carbonation, as the yeasts eat whatever sugar is left and release it into the liquid. Incidentally, it can also cause explosions, so be careful. Refrigerating slows the fermentation process, so it’s best to store your finished kombucha there. If you like your kombucha plain, you can skip the flavoring step and go right to drinking it.
Commercially, the kombucha market has grown in leaps and bounds. It used to be that there were only a few kombucha brands to be found in only a couple stores, but now availability has become almost mainstream. Because it is a fermented beverage that leaves a good part of its production up to nature, consistency between batches can be difficult to regulate. In 2010 in the United States, legislation was passed to regulate the amount of alcohol in commercially available kombucha. Because kombucha is a fermented product, small amounts of alcohol are a natural byproduct. You’ll remember that the SCOBY contains both yeast and bacteria—yeast eat the sugar and release carbon dioxide and alcohol, and then the bacteria will consume the alcohol and convert it to acetic acid. Commercial brewers in the United States are generally expected to keep their alcohol levels below .5% alcohol by volume (ABV) to avoid being regulated by the Alcohol and Tobacco Tax and Trade Bureau.
Because of this fermentation process and the fact that kombucha starts as a living beverage, there are a wide variety of health claims to be associated with it. Peer reviewed studies do not support the claims that kombucha is a magical elixir, but they do support the suggestion that it is probiotic, a source for several B-vitamins, and can support a healthy immune system. So, while kombucha is unlikely to regrow a limb or give you superpowers, it is a delightfully tangy beverage with infinitely flavorful possibilities, that may give you a few extra vitamins and some immune support.
Because kombucha is more commercially available, you can find it on tap at several local breweries and a few cafes. The artisan-crafted nature of it means there are often new and unique flavors available in those settings, while canned and bottled versions tend toward staple flavors. Here are a few local brands you might seek out and find in your neck of the woods.
Uffda Kombucha, Superior
Uffda Kombucha resides across the bridge in Superior, with distribution to Duluth, Superior, Grand Marais, and Grand Rapids. Uffda Kombucha follows a 14-21 day fermentation time, using organic ingredients. The current flavors of Uffda Kombucha are blueberry, raspberry, honey ginger, and apple pie, which can be found in retailers around the Northland and several breweries in Duluth.
Home Grown Kombucha, Ignace
Home Grown Kombucha is headquartered in Ignace, Ontario, with distribution to its surrounding communities and Thunder Bay. Home Grown Kombucha (HGK) is known as “The Smooth Booch,” with a mild flavor made from hand-picked herbs, whole berries, and a low ABV. (Canada allows commercial kombucha to reach 1.1% ABV but HGK maintains their levels below .5% ABV.) Second fermentation is achieved with whole fruit instead of fruit juice, which imparts a subtle flavor to the drink. HGK staples are wild blueberry, raspberry lemonade, peach and wildflowers, and ginger chamomile, with seasonal flavors rotating through as well. You can find Home Grown Kombucha at several retailers in Thunder Bay, Kenora, and Longlac, with plans to expand to even more markets.
Small businesses face a tough market, and over the years many small craft businesses have come and gone. So, the next time you’re getting a non-alcoholic beverage at the brewery, or you want a good glass of fermented delight, consider supporting Uffda Kombucha, Home Grown Kombucha, or another small, local brand. They are small operations who began their business with the hope to provide a delicious and health supporting beverage to their friends and family and beyond.
