OUR VISION
Without a doubt, homemade kombucha is best. There’s no pressure for kitchen brewers to over filter their booch or add dodgy ingredients.
When home brewing around the clock just isn’t possible, there’s Handkrafted. Inspired by traditional brewing techniques, our booch is as authentic as it gets.
We believe in supporting people on their quest for vitality and vibrancy through healthy living, so we have become a little fanatic with ensuring our booch’s gut-loving cultures are happy and healthy.
We dream that fermented foods and drinks will be a staple in households far and wide.
OUR METHOD
POP ON THE KETTLE
Steep Sencha and Oolong teas with organic cane sugar
GET CULTURED
We add a symbiotic culture of bacteria and yeasts (SCOBY) to the sweet tea. The yeasts feed on the sugar, and 21 days later, we have a refreshing, fizzy and tart-tasting kombucha.
CHILL OUT
When sugars are low and gut-loving cultures are best, we squeeze in some fresh fruit juice. After kegging or bottling, we keep our booch nice and cool, ready for thirsty tastebuds.
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WHY HANDKRAFTED?
Brewing kombucha for 21 days in tiny batches is by no means efficient and cost-effective, but we’re all about quality - not profit.
Our kombucha speaks for itself.
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No sweeteners or artificial flavours- Because booch should taste tart, right? And our pure juice flavours shine through too.
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No pasteurisation - Because 1) then it just ain’t booch and 2) you can kiss all those gut-loving bacterias goodbye.
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Crafted with a real SCOBY, not an extract. Floaty stringy bits in your booch are the SCOBY live cultures and are a hallmark of authenticity.
