You’ve probably heard of kombucha. Over recent years this ancient Chinese beverage has gone from a niche health product to a mainstream drink found in supermarkets, bars and cafes. But what is it and why should you drink it?
“Kombucha is a drink made from fermented tea and sugar,” says Auckland dietitian Katrina Pace, who has an interest in fermented foods. To initiate the fermentation process, tea and sugar is brewed in a jar with a culture called a ‘scoby’ (symbiotic culture of bacteria and yeast). If you ignore the scoby’s brown, jellyfish-like appearance, the final product tastes great – tangy, not too sweet and a refreshing alternative to alcohol.
With the growing interest in gut health for mood and energy, this probiotic drink is set to keep growing in popularity. Although there is no published data from human clinical trials, lab bench tests and animal studies show the drink may have antimicrobial, antioxidant, anti-cancer and anti-diabetic properties. Katrina believes it is a good addition to a healthy diet and makes kombucha and jun (a green tea and honey variation) herself.
“It contains beneficial bacteria and yeasts that can change the amount and type of bacteria we grow in our bodies,” she says. “We’re learning more and more about how our gut bacteria can influence so many aspects of our health – from how much energy we harvest from the protein, fat and carbohydrates we eat, to whether we get autoimmune diseases, anxiety or depression.”
We talked to some local kombucha makers to hear how they caught the ‘booch’ bug.
Mama’s brew shop
Friends and mothers Liv McGregor and Rene Schliebs of Mama’s Brew Shop are “taking kombucha from the hippie fringe to the bright lights”. The pair have been brewing organic kombucha for around seven years and launched Mama’s in June 2016 from Rene’s garage. “We grew out of it pretty quickly,” laughs Liv. They then transformed a former butchery in Helensville, Auckland, into The Kombuchery, a brewery, taproom and cafe.
Rene is a nutritionist and medical herbalist. “Because of her knowledge of herbs and spices we have been able to create really grown-up flavours,” says Liv. These include Love (a blend of lavender, rosehip, hibiscus and vanilla) and Warrior (made with lemongrass, ginger, thyme and turmeric).
Good buzz
Brewing booch runs in the family for husband-and-wife duo Alex and Amber Campbell of Tauranga-based Good Buzz Brewing Co. Alex’s grandmother has been making the fermented beverage since 1974, and some of her kombucha culture is still in use by Good Buzz today.
Amber’s mother made kombucha throughout Amber’s childhood, but it wasn’t until 2009 that Amber began experimenting with it. After landing on a perfect brew in 2014 (good enough that Alex left his job in Silicon Valley), Good Buzz was founded. Now there are six flavours, all Fairtrade, certified organic and probiotic-packed. “Our kombucha has been lab-tested and contains Saccharomyces boulardii, a known probiotic with an established history of use,” they say. Proving that kombucha is no passing trend, alcohol giant Lion bought a quarter stake in the company last year.
Born and raised
Christchurch kombucha and cold-pressed juice producer Born and Raised is only available in its home city right now, but the brand has big plans to expand distribution nationwide and internationally. Rebecca Lee and her partner, Graham Moore, bought the business from founders Deirdre and Bryn Roberts last year. “I had always been committed to ethical, organic products,” Rebecca says. “This commitment was enhanced further once I had my twin girls, Maggie and Grace.”
The unique flavours such as KO1 (made with the brand’s orange, red apple, lemon and chilli cold-pressed juice) are made with certified-organic tea and as many other certified-organic ingredients as possible. “Our flavours stand on their own, balancing the right levels of sweet and sour, which make traditional kombucha so intriguing,” says Rebecca.
Organic mechanic
Family, friendship and a passion for organics form the backbone of Auckland kombucha brand Organic Mechanic. The company was founded in 2013 by schoolmates Graedon Parker and the late Jason Corliss, who were inspired by Jason’s father’s decision to start consuming natural, organic food and practising meditation after his cancer diagnosis.
OM, as the brand is known, began selling kombucha and smoothies (with free hugs) at Parnell’s La Cigale market – where they can still be found every weekend. Jason’s brother, Nicholas, and the trio’s other school friends Alex Liew and Rajeev Joshi joined the company later in 2013, followed by friends Lucy Brooking and, most recently, head brewer Dylan Steeples.
