Kombucha Brooklyn

Wide World of 'Buch

  • Get Your Tap On

     

    DSC_5692 Our keg program has always been a favorite of mine.  The idea of a refillable, reusable option in a world so dominated by single use is good. Yin and Yang. Balance.  Its what makes the world an ok place to live.

     

    Kombucha on tap is no longer a specialty thing.  In New York City it is becoming a more normal option and 9 times out of 10 it is KBBK on the lines. Starting the year our tap list had 29 accounts, and in February we joined forces with Phoenix/Beehive.  They are one of the nations largest beer distributors and the exclusive right holders to brands like Guinness, Heineken and Brooklyn beer – to add Kombucha Brooklyn to that list was an honor.  It’s also been a pacesetter.  New accounts are opening weekly.  Most recently we went on tap at Google offices in downtown Manhattan.  Our single line of ‘buch is feeding the 3000 hard working Googlers while they create the next Gmail.  Cool right? New accounts you will have access to so far are Rosamunde, Dassara, and The Sampler Bushwick.

     

    Where next? Well, you tell us.  We are trying to open new accounts in our most kombucha krazed areas like Williamsburg and Greenpoint. We are also trying to open new accounts in more ‘buch nubey territory like Manhattan,  Queens, and Upstate New York.  If you have a place you think perfect, send us a line.  If we actually get that line, we will hook you up with a custom growler that you can use to refill over and over again.  Even more cool right?!

     

    DSC_5667

     

    Be on the lookout for these badass new tap pulls.  They were handmade right here in Brooklyn.  The wood was 200 year old wood from a Tribeca loft that was spun in to unique shapes by local artist Guy Nelson.  The leather KBBK diamonds were hand cut and painted by local leather smith Freddie Matara.  Combined these beauties will be paving the way for the best kombucha we have to offer.  If you see one, shout it out on Twitter or Facebook. We would be happy to thank you with a free pint at one of our markets or at our Lab.

     

    Cheers to kombucha on tap!

  • On Buchina; KBBK's 4,000 lbs of Good Karma

    Written by Jon Lane, Demogod

     

    So, amidst all the talk about the finer points of home brewing, and minuscule details of fine tea that I can’t even fully wrap my brain or my palate around, I’m gonna break from the course, a bit. Now seems like an ideal time to introduce you to present-day KBBK’s most unsung hero, and probable loudest brand ambassador:

    Buchina Meet Kombucha Brooklyn's mythical delivery van, Buchina

     

    Meet the Buchmobile.Well… actually, that’s her occupation.  Those of us who know her best know her as Buchina (or, Boo-CHEE-na, if you’re into the whole phonetic thing).

    I first came to Kombucha Brooklyn as a part-time delivery driver,so my days were almost entirely spent piloting the Buchmobile around the city (we weren’t on a first name basis, yet), slinging kegs and bottles to all our direct accounts…  and learning very quickly that driving a fluorescent beacon of Brooklyn ‘buch was a slightly different experience than I’d expected.

     

    While it was immediately apparent to me that there could be no possible better vessel for a company called "Kombucha Brooklyn" than a van that looks like the offspring of Brooklyn graffiti culture and the Scooby-Gang's Mystery Machine, It takes a little time to get used to being stared at constantly….  I’m a fairly laid back guy, almost to a fault, but found myself having to stifle the “what the hell are you looking at?” reflex more than a few times…   for about three seconds, before I’d realize (with a reasonable helping of sheepish embarrassment) that they were quite obviously eyeballing the van, rather than the driver….    I’ve undoubtedly had my picture taken over a hundred times, at the wheel, in the last year and a half, and have had 5-10 folks come up and pantomime ‘tagging’ the hood, at a stoplight -- starting with one in my first hour of driving her, on my first day.  He scored extra points for using his ‘breath freshener’ spray, for added authenticity.  Chuckle….

    Jon.Lane.Profile

    But I’m at risk of straying from the point here.  In the last few years, since having been rescued from the inhumane drudgery of life as a white cargo van, this little thing has schlepped an almost unfathomable amount of Kombucha, and hauled a pretty ridiculous list of other random cargo…  all of which I’ll spare you.

     

    She’s got all the little ticks and idiosyncrasies you’d expect from a 25 year-old Chevy Astro.  I’ll spare you most of them too.  For a brief example, throughout the entirety of my employment here, the place where her radio should be has been occupied only by a little stuffed Pound Puppy in a Santa hat.  I’ve never asked why.  Sometimes you just roll with these things.  She’s got a pretty mean overbite, as the result of being sandwiched between a poorly-driven minivan and a predictably unappreciative NYPD van.  One door doesn’t open from the inside, one doesn’t unlock from the outside…  you get the idea.   And sometimes things go rather dramatically awry...

     

    KBBK's Delivery van, Buchina

     

    But, semi-miraculous as it is that she keeps on charging forward, with scant complaints, the awesome thing about this little van is the reactions it gets from people, every day, everywhere.  Whether I’m in a sketchy Brooklyn neighborhood, or in the prime-rent section of the upper west side, people of every hue, every crowd, every age and every income level break out into smiles, grab cameras, walk up to the window and start conversations, or just throw a thumbs up, or shout approval from across an intersection.

     

    Hell, I met the Buchmobile’s first dedicated driver, AJ, in the middle of Times Square, after he spotted the van and skated up to the window to introduce himself (he kept pace with me for a few blocks, then went back to being noticeably faster than the traffic).  He incidentally now drives a fluorescent green delivery machine around town, for our friends at Runa.  Coincidence? ;)

     

    At least one person has given us an artistic rendering of the van…  somewhere we’ve got a picture of a freshly married couple posing together, standing on her back bumper.  I've even snuck her into a rock video.  The only real downside is having to constantly explain to people that I have less artistic ability than the average tree squirrel, and am not personally responsible for the paint job (they always ask).  But it’s worth it.

    KBBK's Delivery van, Buchina It's particularly worth it, in that it changes the way *I* act, when I drive.  You can’t stare at smiling faces and jubilantly bewildered kids, all day, and not have it improve your outlook on life.  Sure, it’s lovely when people spot the KBBK logo on the hood, and throw up their fists and cheer (yeah.  that happens too), as you trundle towards them, but it’s a lot more fulfilling when you find yourself smiling and waving back, rather than being annoyed by traffic, honking horns, deadlines, tickets, and all the other things that weigh on you, when you do this for a living.  You find yourself waving pedestrians and other cars ahead, rather than racing them through an intersection, or bullying your way through a crosswalk (you also find that it usually works out better that way, anyway).  And nine times out of ten they’re visibly appreciative.  Then they look at the van, and smile even more brightly.  It’s like driving 4,000 lbs of weaponized good karma around the city.

     

    It’s maybe the only sad aspect of the fact that KBBK has very definitely begun to outgrow the Buchmobile, in its past/present role.  We’ve handed the reins of our keg delivery program to our new friends at Phoenix / Bee Hive, which is a really exciting move for the company, and our customers…  and possibly my back.  So Buchina is down to one weekly patrol of the city, to make sure our bottle program is running smoothly, and the occasional trip to set up a new account, or do whatever else is necessary to bring a smile to the face of someone who probably has no idea what kombucha even is.  I’d expect she’s looking forward to Spring Smorgasburg as much as a van can possibly look forward to a thing.

     

    If you see her on the street, give her a pat on the hood, or a low-five on the gas cap lid (yes.  it’s always open), or just throw the thumbs up…  or better yet, just smile.  It’s kinda what she does to people.  ;)

     

    So there you have it.  Her name’s Buchina.  Every Chevy Astro may have been made in Baltimore, but she was very definitely Born in Brooklyn.

     

    -3

     

    Brooklyn rock band and avid KBBK drinkers The End Men called in Buchina (and, more dubiously, her driver) for a cameo in the video for "Work," their ode to the struggle of surviving in the city.  She was more than happy to oblige.

  • Re-Thinking Kombucha Flavoring, pt. 2: Pu-erh, Caviar of Teas

     

    In Part 1, I discussed the use of teas alone as a basic and powerful method of kombucha flavoring. Now, I'd like to take a look at one variety of tea that often gets overlooked in the West...

     

    Among the most alluring aspects of tea is its ability to elicit the sensation of feeling like you are somewhere else, in time or space. It can, beyond words, call forth a sort of sensory tableau, akin to déjà vu.

     

    The sensory details of each day's occurrences are connected by our experience, and accrue as a sort of personal encyclopedia. These details inform and even alter the manner with which we perceive our world and recall our personal history. And in the same way our minds build perceptions and experiences into memory, so can our minds retrieve memory (or illusion) from similar sensations and events. These can include cues such as sights, smells, sounds, feelings etc.

     

    Chinese pu-erh - kombucha flavoring Chinese pu-erh

    Not only is the flavor, body and aroma of a tea an immediate sensory experience, but it also can call forth recollection and imagination. Consider this as I talk about one of the most alluring, evocative and enigmatic of them all - pu-erh.

     

    Pu-Erh, Caviar of Teas

     

    When you drink a pu-erh, a (dry) fermented, aged, tea, a whole host of impressions can be stimulated in striking fashion. You might re-experience acute sensations you’ve had in the forest -  the smell of sweet notes of earth, tree bark and mushrooms - along with a little stimulation, possibly from the surprise nature of revelatory sensation, like a rush of adrenaline. These flavors sound strange to find in a tea - but pu-erhs are as complex and nuanced as a fine scotch whiskey - as a memory itself. And like caviar, pu-erhs are highly revered - but can also be polarizing.

     

    What’s this have to do with kombucha?

     

    In fermenting a fine tea, you’re supercharging its nutritive potential, contributing to its flavor, and of course making it additionally refreshing (with refrigeration and carbonation from a nice bottle conditioning). Pu-erhs are considered highly medicinal - supposedly helpful in weight loss, cholesterol reduction and cleansing the blood. At KBBK, we love to drink pu-erh kombucha to give us a great boost of energy, detoxify our bodies, and provide a very unique and conversational experience.

     

     Types of Pu-erh

     

    Imperial Pu-erh Imperial Pu-erh

    Pu-Er was the name of a Chinese town of antiquity which was known for being a center of commerce from which this type of tea was regularly exported. Of pu-erhs there are two distinct categories - the one photographed above is a "shu," or ripe pu-erh. Specially conditioned to recreate long-aged teas, it is "cooked" - tea handlers essentially compost the leaves in a very controlled environment. Tea producers began to utilize this process to attempt to satisfy the high demand for aged pu-erhs - the original, singular style of pu-erh - until the "cooking" process was developed in the late 20th century. While in cooking the result isn't exactly the same as you would achieve through aging, it creates, no less, a very distinct and unique product that isn't really so far off from "sheng" pu-erhs.

     

    Sheng pu-erh from 1992, kombucha flavoring Sheng pu-erh from 1992

    Sheng pu-erhs are considered raw - the tea is not composted or fermented quickly, but over time and through closely-guarded methods. This is a style of the old days, long pre-dating the Mongol invasion of China, and it is still considered an integral part of the culture. It is well known among enthusiasts that the best pu-erhs are consumed after decades of aging. The one pictured above has seen nearly a quarter of a century pass.

     

    In our experience, longer-aged sheng pu-erhs are much mellower and less astringent than are younger examples of the style (though still remaining enigmatic, startling, and delicious).

     

    Bamboo-aged pu-erh, pu-erh knife, and a pu-erh cake Bamboo-aged pu-erh, pu-erh knife, and a pu-erh cake

     

    Pu-erh Kombucha

     

    However, when we are brewing our pu-erh teas into kombucha, we need not worry about bitterness. This is due to the unique ability of the culture to eliminate the tannic bitterness you might notice in a tea before fermentation. So, out of a pu-erh kombucha you are left with a complex, highly medicinal and refreshing beverage, a giant and healthy SCOBY; not to mention a chance to step into a distant memory or illusion elicited by the tea's terroir, processing, and especially in the case of pu-erhs, age.

     

    Silver Bud Pu-Erh Silver Bud White Pu-Erh

    If this sounds enticing, you simply must taste for yourself. A great place to start exploring pu-erh kombucha is with our office favorite, the sheng Silver Bud White Pu-erh. While usually made from older leaves, this unique variety has been made with the buds of the tea tree. And while only aged for 11 years, you'll notice a distinct fruitiness in this tea that is strongly reminiscent of sweet prunes, tobacco and honeydew. For a convincing pu-erh brew, look no further, and remember - this is kombucha flavoring at its simplest and most effective. So, brew up some pu-erh kombucha, sip with your eyes closed, and see where the tea and your imagination can take you!

  • Premium Brewing Tea with David Lee Hoffman

    Eric and David Eric and David in Lagunitas, CA

    For many years I overlooked the importance and exciting possibilities to be garnered from sweet unfermented tea, the beginning of any kombucha brew.  The "Nute" (nutrient solution of tea and sugar) holds the nutrients the SCOBY will consume during fermentation and determines the final flavor profile of your finished product. In fact, you can create such an expansive flavor profile with your Nute that many people think you’ve added juice. When I realized what I could do, I set out on a journey to discover everything I could about the ingredients that make up nute. My first stop, and my longest, was with tea.

     

    Good tea comes from good sources, but like all food, the best sources are not easy to find. There are many outlets to purchase tea through; online retailers and large wholesalers give us many different options. My experience with various suppliers yielded delicious and healthy kombucha, but nothing compares to the quality we have experienced brewing with the tea leaves from our most recent partnership.

     

    David finding a tea David finding a tea

    If there was a Kombuchman in the tea world, it would be David Lee Hoffman. Teaman! His love for tea has led him on a 40-year journey that yielded the largest loose leaf and Pu-Erh collection in the United States. A true pioneer in the art of tea, David is the first American to import premium whole leaf tea to the U.S. David has built relationships with farmers, tea factories and ancient tea shops giving him access to one of the most diverse and quality tea collections available in the world. Along with tea he has dedicated his life to organic farming and buys tea that comes from farms using only those growing techniques. Hearing him talk about tea is both educating and intoxicating.  Drinking the tea he has procured over the years takes you directly to the hills he procured them on and opens up a gateway into a world most will never see. We are now blessed to be one of his customers.

     

    Tasting a selection of Pu-Erh's Tasting a selection of Pu-Erh's

    Last month I had the pleasure of spending the afternoon with David. My five-hour layover in San Francisco was just enough time to meet with David for lunch at a spectacular dim sum restaurant and tour his magical compound. Although it was a short visit, we were able to taste six teas as well as tour his massive collection of loose leaf and Pu-Erh tea, all surrounded by structures hand-built by him on his beautiful land over the past 40 years. As soon as I entered his Lagunitas compound, I felt like I was transported to the Chinese country side. It was truly remarkable and an unforgettable experience.

     

     

     

    One of the many structures on the compound One of the many structures on the compound

    I’ve been buying David’s tea for about a year now, but only for our personal collection. Most of them were for drinking straight - we are serious tea drinkers here at KBBK - but they were also used to ferment delicious batches of kombucha, some of the nicest I’ve ever had.  On our ride back to the airport David offered me a coveted wholesale account. I’m thrilled to pass that privilege on to you at the KBBK Brew Shop.

     

    The new premium brewing tea line-up represents a diverse line up of Chinese tea. There are high-end pricier options as well as budget-friendly introductions to premium tea.

     

    KBBK House teas are three selections I feel represent all the characteristics of the three most popular styles, green, black, and white. Wonderful together as a blend, individually these teas will make the perfect base for straight-up and flavored ‘buch or even as a blender to another tea style. This is an incredible value for such fine whole leaf tea.

     

    Silver Bud Pu-Erh Silver Bud Pu-Erh

    Our first Pu-Erh offerings will show you what delightful brews come from this, my favorite style of tea, that is aged like a wine or cheese to improve its flavor. The two main styles, likely the oldest and most popular tea in China, are represented in our collection as Shang (raw) and Shu (cooked). Both styles yield complex full-bodied kombucha that have an extra kick of caffeine. Another Pu-Erh we are offering is Silver Bud. This white tea that is mostly bud has been aged in David’s cave since 2003 and gives off dried fruit flavors like prune and apricot. Not only is this a crowd pleaser, it's one of my top 3 teas to use in kombucha brewing.

     

    Along with these Pu-Erhs we have chosen a strong showing of black, green and oolong teas to offer from our store.

     

    As we sell through this first round of teas, we will rotate our offering. If there is a specific tea you fall in love with, let us know and we can get you hooked up with a larger supply. One thing is certain; if you explore these delightful teas you will expand your kombucha pallet. Dive in to the wonderful world of Premium Brewing Tea and be spoiled by the quality we now offer, from the pluck to the cup. You will never go back.

     

    For more on David Hoffmann and his journey with tea check out his documentary film “All in this Tea” available at our brew shop.

     

    Also, support David in saving his structures from being demolished by the state.  See more about the Last Resort here.

  • Pomegranate-Kombucha Apple Sauce

    Afternoon y'alls! It's been blowing a two-foot-deep tundra sideways here, and it's time to offset this bone biting chill with some GOOD FOOD! So lets get started on some mind blowing Pomegranate-Kombucha Apple Sauce, perfect with cracked oatmeal and homemade yogurt.

    DSC_5367

     

     

     

    Time required: 3-4 Hours (pot watching mostly)

    Other requirements: Pomegranate-Kombucha (see below)

    Difficulty: Easy / Medium

     

    Note- you can start your apple sauce with the pomegranate kombucha first, and then add the caramel later when you've finished it. This may shorten the time required.

    Ingredients:

    • 12-15 Apples, preferably Honey Crisps
    • 2 Cups of Pomegranate-Kombucha (optional until you try it with. :)
    • 1 Cup White Sugar
    • 3 Cups Water
    • 1 tsp (teaspoon) Salt
    • 1 tbsp Cinnamon
    • 1 tbsp Ground ginger
    • 1 tbsp Allspice
    • 1/2 tsp nutmeg
    •  1/2 tsp clove
    • love

    Instructions:

     

    Pomegranate-Kombucha: Makes  2 Quarts +

    Follow our instructions here for 1/2 Gallon our Basic, Straight-Up Kombucha.

    Depending on your judgement on their flavor, and final amount of juice, add either 1.6 fluid ounces of Pomegranate Concentrate (found at health food stores, organic is best) OR  juice from a freshly squeezed pomegranate, to your now finished kombucha. Reserve 2 cups of Pom-'Buch for this recipe.

     

    Caramel Syrup: Read through before starting

    DSC_5358DSC_5361DSC_5362DSC_5365

    • Please: take any and all necessary precaution with any syrup production, as this stuff gets really hot.
    • Add 1 cup of sugar to a (very important) SQUEAKY CLEAN and DRY sauce pot.
    • Boil 2 Cups water in a kettle or separate pot while you ...
    • Turn heat to Med-High, and let your sugar start to melt.
    • Once your sugar melts, with a metal whisk (or spoon as I forgot mine), whisk any left over sugar clumps to make a uniform syrup.
    • You will now cook the syrup until it goes a medium orange / brown, and then turn off the heat so that after cooling, your syrup will be a lovely and deep caramel color.
    • As its still bubbling and cooling off, add your 2 Cups of boiling water all at once and WHISK! Beware: this is hot enough to scald you so be careful! Do not add the water too slowly because the sugar will vaporize a small amount of water and splatter it on you, where as if it all goes in at once, it will cool down the sugar much quicker and make this a safer operation.
    • Did you do it? Well Done! Pat yourself on the back. Now onto..

    The Apple Sauce

    • Quickly rinse and peel any stickers off your Apples, then pat dry with a cloth.
    • Cut the Apples in half vertically, then vertically half again.
    • with a small pairing knife, core out the quarter slices.DSC_5366
    • Small dice your apples.
    • Place your Apple dice into a pot with at least 2-3 inches space at the top.
    • Add all your spices and salt, Caramel Syrup, and 2 Cups of Pomegranate Kombucha to the pot and give a good stir.
    • Cook on Medium Heat until soft, then low for as long as it takes to cook the residual liquid off.

     

    You've finished your Pomegranate-Kombucha Apple Sauce! Well done. I love it on its own, or as pictured above on top of cracked oatmeal porridge with a dollop of yogurt and sliced apple.

    -Will Donnelly

     

  • An Introduction to Cooking with Kombucha

     

    As this is the first of many posts I will write about food, cooking and kombucha, I thought it may be enriching for the reader to understand more about what food is and has made us, where what we know has come from, and why we eat what we eat now.

     

    Food, in its simplicity is what nourishes our biological needs, stoking the fire so that we may be so lucky as to spend our time pursuing dreams and attending other needs. What we now enjoy as food comes a long way from its wild, dangerous and unmapped origins. A Chicken-Parm Hero really is haute cuisine when you think about it, but times have changed and along with it our palates, our expectations.

     

    When cooking, one manipulates food so we can either enjoy it or digest it better. It quickly becomes apparent that knowledge of chemistry, biology and technique is going to help you greatly in this vast world of crafting a meal. Attempting to put out an oil fire with water, eating the wrong mushroom, rubbing an eye after cutting peppers are mistakes not soon made again. And although edible, over seasoning, under cooking and burning your food are all roads best not taken. So, we have to understand our food; a process that has happened at times only long after we have made it. Ceviche, dried meats, curing onions or smoked salmon are all things that worked, and only later when we had the time after a lush meal to think why, did we figure it out.

     

    Over hundreds of thousands of years our bodies have adapted to cooked food. It has been evolutionarily advantageous not to spend your energy chewing and digesting, but changing what you eat so that it may better feed you. When you marinate a steak, acids help break down the fats and proteins. As you place it on a seasoned grill, the intense heat denatures the protein further. It also helps make the food safer, killing off surface bacteria.  This allows us to get the most out of our food as we absorb nutrition from broken down proteins or fibers much, much better. It is why we cook, and why we have to cook.

     

    Kombucha, among many things, is an acid.

                                                              Cook your Kombucha!

     

    Generally it is a tart and slightly fizzy, not much unlike a cider or champagne. Fermenting different teas, for different periods of time, and finishing the process with fruits or other flavorings all alter the unique flavor. The range of terroirs, ambient temperatures, water composition, and handling techniques of Chinese and Japanese tea gives kombucha a large palette to paint with. If you can take all that into consideration, the kombucha you can brew is vast. What you can do with that brew is even more varied – why not marinate your favorite grilled goods with a rich and tangy black tea kombucha vinegar reduction? Or let a mango slaw sit in a peachy white tea kombucha overnight? This light ferment will alter the flavors just a bit, and may impart just the right fragrance. Yum!

     

    I've cooked for many years, and with most things, it is easiest to start simple. Don't worry about the above mentioned terroirs or water composition of where your tea comes from. Most palates don't ever even taste the difference, and if you are cooking it later, that nuance may not even be apparent. Instead, start with kombucha vinegar! Most of us end up making it because we forget to tend to our brew - so instead of throwing it away, substitute your apple cider or white vinegars with your new tea vinegar. Again, kombucha can be a great component for a marinade, or even a ceviçhe. Once you feel comfortable with that, why not reduce it, touch it up with sugar and drizzle it over green tea ice cream? There are many, many possibilities for an adventurous cook when it comes to cooking with kombucha. And we haven't even begun to talk about working with the culture itself!

     

    For some recipes to get you started, take a look here - http://www.kombuchabrooklyn.com/cooking-with-kombucha

     

    If you have any suggestions or questions please drop us a comment and I'll try to answer as best I can. - Will

  • My First Brew - Lessons Learned by a Kombucha Brewer

    by Cody Cardarelli

    Hey folks!

     

    Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.

     

     

    This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?

     

     

    The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.

     

     

    So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!

     

     

    After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.

     

    Thief and auto-siphon Thief, left; Auto-siphon, right.

     

    With pride I returned to the KBBK office with a growler of my homebrew. The  flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.
     

    Probiotic Date Night Pt. 2

     

    When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.

     

    Happy brewing!

  • Black Friday / Cyber Monday Sale!

    Brewing kombucha reminds us to find and appreciate our center. You can brew healthy, probiotic-rich kombucha that rivals your favorite store-bought drinks in just a week; you can share cultures, brews and stories, all in the comfort of your own home.

     

    So, in the spirit of the season, load up on brew supplies for yourself, friends and family, get everyone brewing, and see who can make the best kombucha around!

     

    The Details:

    • 10% off everything on our site
    • Purchases of $75+ receive a FREE tin of special edition 'buch brewing tea (Holy Diver)

    Holy Diver

    • Purchases of $100+ receive a FREE Signed copy of Kombucha! book
    • Purchases of $200+ receive a FREE copy of Kombucha! book and KBBK t-shirt
    *Each free item comes at each price level and accumulates. $200+ means you get 3 FREE items.
  • Kombucha Brooklyn Community

    By Kim M.

     

    In my short time at KBBK I have been impressed with the strong sense of community there is here.  I am interested in nurturing those relationships and furthering the reach of our community to include an even wider array of wonderfully talented people and amazing companies to become part of the Kombucha Brooklyn family.  We have added Rolling Press, a fabulous Brooklyn-based, eco-friendly printer, who printed our beautiful book party invites and valued customer cards.  Not to mention the lovely people at Book Court who hosted our book launch and made it an evening to remember.

    Kombucha! Launch event at Book Court Kombucha! Launch event at Book Court

    The after party was amazing and wouldn't have been possible without the generosity of our good friends at 61 Local, thank you!!!

     

    KBBK After-party at 61 Local After-party at 61 Local

    We are also very excited about the start of our monthly in-house yoga sessions, taught by the fabulous Ms. Jessa Messina, founder of Yoga for the Average Jo.

     

    Yoga at KBBK Yoga at KBBK

    And last but not least we are thankful for the strong ties we have right here at home in the Pfizer building where we host our monthly happy hour (1st Tuesday monthly, come one come all!).

     

    Happy Hour at KBBK Happy Hour at KBBK
  • Kombucha Brooklyn 12-oz. - Introduction

     

    5 new bottles
    Our 5 new bottles are USDA organic and Orthodox Union-certified kosher

    Let me introduce you to the new KBBK 12-oz. - the future of kombucha on the go. This line of bottles represents everything we have learned in the last 5 years of commercial brewing. They are the smoothest, most delicious bottles we have ever made, but are also the most potent. I’ve never experienced enjoyment from a bottle of kombucha along with an intense kombucha rush as much as I do with these. Finally, easy-drinking, potent ‘buch!

     

    Many kombucha drinkers believe that sour = power.

     

    This is not the case. In fact, it is at the core of why Kombucha Brooklyn was formed. We wanted to give people a bottle of kombucha that would provide all the health benefits loved by enthusiasts in a brew that was both easy and enjoyable to drink.

     

    Over the years, our bottles have varied in flavor - but our new production methods are yielding consistent kombucha every time. Think of it as the kombucha you can count on.

     

    Along with the improvements inside bottle, the look has also changed. You might think our bottles look more like a soda than a bottle of ‘buch. Well, you’re right! What better way is there to get the average soda drinker to pick up a bottle of ‘buch than to make it familiar to them?

     

    Regarding our new bottles, we welcome the feedback and the conversation. If you still can't find the kombucha you're looking for, I recommend getting our home brew kit. What a perfect way to get the ‘buch your palate desires!

     

    Bottom line, we want the world to be drinking kombucha. We believe that presenting it in an approachable way will accomplish this. Help us replace all of those sugary drinks out there by requesting our line at your local store, sharing a bottle with a friend, or simply sharing this post. Join Kombucha Brooklyn in the revolution for drinkable kombucha. Drink the revolution!
    To your health,

     

    Kombuchman

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