Kombucha Brooklyn

  • Simple Ways to Keep Your Kombucha Brew Warm

     

    Warmth is essential to the kombucha process, and there are many simple ways to keep your kombucha brew warm. It will ensure that your brew stays healthy, producing acids that lower the pH to fend off mold. But it will also ensure that you're able to harvest your 'buch without waiting forever.

     

    The ideal brewing temperature for kombucha is between 70 and 80 degrees. Lower than that range, you are running the risk of allowing mold to form. Higher than that range, you might get finished 'buch more quickly but it will also potentially become vinegar more quickly.

     

    Kombucha Warmth Kombucha Brooklyn

     

    It's best to find places in your home that are naturally producing or retaining heat. Beyond that, you can dress up your brew with heat mats, cooler-incubators and clothes to your heart's content. You could even build a box special for fermenting. Any combination of these methods will do wonders for your 'buch and keep you from pulling your hair out in these cool winter months.

     

    These are just a few suggestions and you are encouraged to branch out and think for yourself based on your home environment. If all else fails, just take it to bed. I won't judge you.

     

    Happy brewing!

     


    For heat mats and other kombucha brewing accessories, click here.


  • Kombucha and Mold: What You Need To Know

     

    SCOBY or Io? Kombucha Brooklyn SCOBY? Or Io, moon of Jupiter?

     

    Think back to the first time you tasted kombucha. I remember my first bottle, back in 2004. I was visiting a food co-op with a good friend of mine (who I can credit with many of my bizarre but healthy eating habits). He had purchased a bottle and gave me a taste; it was a berry and ginger brew, and it truly was love at first sip. The stuff was effervescent, packed full of ginger intensity and luscious fruitiness. Immediately, I wanted to know more. Many questions arose in my head - What the heck is this stuff? What's this strange mass floating around in the bottle? Why does it smell like vinegar? It says it's probiotic, that's nice, but how is it made? Little did I know at the time that the next decade of my life would be spent in intimate collaboration with this, my new favorite "fizzy lifting drink."

     

    A few days later, I bought my own bottle, loved it again, and started talking to friends about this strange new beverage. A chef pal of mine mentioned that some coworkers of his had stashed culture to make kombucha in a refrigerator at his restaurant. I jumped at the opportunity to start making it. When he brought the cultures home, they were pretty off-putting - stored in a plastic container, looking like some sort of decaying aquatic animal; smelling like apple cider vinegar, I was skeptical of the possibility of ending up with something safe and palatable.

     

    SCOBY aesthetics

    The thing that turns most people off about kombucha, if they can get used to the vinegary taste, is its appearance. There are inevitably going to be stringy bits of yeast and clumps of SCOBY in a store-bought bottle. In a raw, living beverage that's completely normal. One of the reasons kombucha is so good for us is due to the probiotic qualities that must be preserved; as a result of not being pasteurized, the culture will continue to proliferate, given the right conditions (warmth), inside a closed bottle. It is this aspect of bottling that caused issues in 2010 when kombucha everywhere was pulled off the shelves. As a result of FDA tests, it was discovered that bottled kombucha from many producers had exceeded the 0.5% ABV limit.

     

    And during brewing there's a whole other aesthetic that is the growth and proliferation of the SCOBY in the brew jar, on top of the tea. Once you've seen kombucha brewing, you can understand that there's definitely a reason that grandmothers of old were said to keep the culture out of sight of children, lest they be reticent to drink the healthful beverage. I always describe it lovingly - imagine a jellyfish crossed with a mudskipper. Awwww.

     

    Stringy yeast strands adorning the underside of a SCOBY Kombucha Brooklyn SCOBY letting its hair down (yeast)

    Things you'll see

    You'll be seeing some anomalous things and inevitably start to wonder what's going on. Most shock that new brewers have is at the brown blobs that form in a kombucha brew, which are simply coagulated yeast cells. Often, you'll notice one of these blobs forming just under the surface of your brew, at the edge of the jar. Just think of it as your resident blob!

     

    Your SCOBY might grow tendrils (Cthulu fhtagn!), which are also yeast, that will hang down into your brewing liquid. Don't be troubled either if you see a big brown spot in the middle of your SCOBY, sometimes cellulose (which makes up the SCOBY) will be thinner in some places, especially when your mother SCOBY floats at the top of the brew jar, and new SCOBY grows around her.

     

    If your brew is moldy, it is easy to tell. There will be dry, fuzzy spots that will usually grow in concentric rings. There is a wide possibility for the color of the mold, generally, it could be white, blue, black, green etc.

     

    Mold / Not Mold Kombucha Brooklyn

    Ways to steer clear of mold

    There are very simple ways to keep kombucha and mold separate:

    • Don't skimp on ingredients. Use at least 1 cup of sugar per gallon and 12 grams of actual tea per gallon (white, green, black, oolong or puerh).
    • Don't brew oily herbs with your tea - the volatile oil content of herbs will affect your brew and can lead to mold. Since oil floats in water, and your SCOBY wants to float as well, this can effectively keep your brew from breathing and producing beneficial acids that lower pH and thus keep mold at bay. If you want to use herbs in your kombucha, use actual tea along with it - about 12 grams per gallon.
    • Keep your brew in a warm place. Warm brewing temperatures not only result in your kombucha brewing more quickly, but will make sure your culture can respire and create the acids that keep mold at bay. Cold temperatures are often the culprit with many mold issues.
    • Keep your brew away from cigarette smoke.
    • Always use already-brewed kombucha or vinegar for your starter (required for every brew). For a gallon, 12 ounces of kombucha or 3 TBSP of distilled vinegar are two easy starters you can use.
    • A dry SCOBY will become a moldy SCOBY. Keep your culture in a sealed container if you aren't going to be brewing for awhile, rather than just leaving it in the brew jar to starve - doesn't your mother deserve better?

     

     If you have mold

    • Don't drink it, discard the culture. Weep and plead with another friendly brewer to give you another culture or to give you some 'buch to drink while you are restarting.
    • Add strange items and take photographs, share with friends or with us on our Facebook 'Buch Brewer's Group.
    • Remember that it's always important to keep a backup SCOBY for just such an occasion. Once you start brewing, put some of the culture in the fridge, submerged in kombucha, to save you from having to order another one if your brew goes south.
    • Don't freak out. Don't stop brewing.

     

    If you have any questions or want to send photos of your possibly moldy brew, post them to our Facebook page or send them to info@kombuchabrooklyn.com. Happy brewing!

  • Black Tea Kombucha

     

    Bi Luo High Grade

     

    Think back to your first memories of tea. What types of images are elicited? For me, I picture a tea bag, being gingerly plunged up and down in a steaming cup of dark red or black liquid. This will have assuredly been a black tea - English breakfast, Lipton, Earl Gray - the ubiquitous facets of Western tea consumption.

     

    Black or Red?

     

    But if you’re like most Westerners, the connotation of “black tea” doesn’t really allow for the luxurious, complex experience that fine teas can elicit. More often, we’re conditioned to see black tea as common and unvarying - perhaps simply due to the title. Black is black, after all; monodimensional, uninteresting. In China, however, this variety of fully oxidized leaf (called hong cha or "red tea") contains a diverse array of qualities.

     

    So named because of the color of the tea’s liquor, the visual variance in the color red bring about an alluring, enigmatic quality that evokes passion, depth and complexity. These descriptors reveal the true nature of a black (red) tea, and the energy felt from these teas I would consider grounding, earnest and powerful.

     

    There's something about the dark, smooth, pure and strong character of these teas that is simply divine, convincing, and transcendent. Though some characteristics are shared across the board, for example, in teas from China and India, many of the factors that affect the flavor of these teas simply cannot be replicated outside of certain regions, whether it be based on soil, climate, genetics or processing. Today, I'll focus on Chinese black teas.

     


     

    Black, or red tea - A fully oxidized tea that generally has dark brown or black leaves. “Black” is a very general way to describe a tea, and in the same way that there are many shades of every color, these teas are just as varied.

     

    Keemun Gong Fu Kombucha Brooklyn Keemun Gong Fu

    Though not always the case with black teas, they can have an inherent astringency, or bitterness, that can be reduced with the addition of milk and/or sugar (to the chagrin of its producers). Not all black teas will take to milk and sugar successfully, though this is the most popular way to serve black tea in the West, whereas in Asia, if drinking black tea, plain is the most common fashion.

     

    Black teas are better suited for long term storage than green or oolong teas, and as such were more popular in the West during the early history of European/Asian tea trade.

     

    Chinese Black Tea

     

    The archetypal nature of black tea in the West belies the fact that the style's history doesn't seem to be present until being developed in plantations during the Ming dynasty (which ended in 1644). Surprising to me as a lover of black tea, this is not a popularly consumed style among even those who produce it - in China, black tea makes up only about 1/20th of the nation's total tea production - green tea, by far, makes up most of this harvest.

     

    Black teas can't be said, generally speaking, to contain more caffeine than, say, greens; while caffeine is largely sequestered in young leaves, with black teas there's not a polarizing distinction across the category that would suggest a more highly-caffeinated brew. It's not uncommon to find buds among the leaves, often providing beautiful golden contrast to the dark black or red leaves. The leaves of the sinensis varietal are usually small, with minor variations in shape, especially compared to the black teas of India’s Assam region (although related). Special varietals exist even within this Latin sinensis distinction, as is the case with the well-known Keemun.

     

    Processing the Leaves

     


     

    Raw 1992 Pu-erh, Kombucha Brooklyn Raw 1992 Pu-erh

     

    A side-note on Pu-erh tea:  Generally speaking, calling a Pu-erh a "black tea" may be semi-accurate but is not generally discussed as part of this category. Now often intentionally aged or simulated-aged, I like to look at Pu-erh tea as leaves that are on a (potentially) very long road to becoming a black tea, or fully oxidized.

     

    To read more about Pu-erh tea, check out the blog post here.

     

     

     

     

     


     

    Withering is the first step the leaves undergo after being carefully plucked. This process softens the leaves so that they are more malleable and the next step, rolling, is made easier as a result. This action stimulates the oxidizing enzymes that turn the green, withered leaves into a fully oxidized tea with leaves of black, brown, gold, orange and red.

     

    Next, oxidation is stimulated by covering the leaves with a damp cloth for up to half a day. Compared to oxidation of Indian black tea, this process creates a more mild and less astringent tea. There isn't really a set-in-stone methodology, as all variables are taken into account by the tea handler to produce a fine tea that is the result of much skill and experience. It is the prerogative of the tea artist to elicit fine flavor that showcases the terroir as well as his own skill in shaping the final product.

     

    Finally, the leaves are dried which slows oxidation. There are various methods used to dry the leaves, but warmth and heat are paramount at this stage to reduce the presence of residual moisture, improving stability.

     

    Chinese Black Tea Varieties

     

    The major black teas of China can be divided into a few major types. A short list includes Keemun, Yunnan and Lapsang Souchong. Each has its own characteristic growing region, processing methods and of course, flavor.

     

    Yunnan

     

    Considered the birthplace of the tea species, Yunnan province in China has a surprisingly short history in making black tea. Since that start in 1939, however, it has become the main black tea producing region in China. Yunnan black tea has soft, lightly-twisted leaves that are broad and can be infused many times and yields a woody, dried apricot, leather and earthy flavor that has a strong finish. Gold-orange buds (the youngest part of a tea plant) are a major part of this tea's leaves and the appearance and flavor of tobacco and pepper is unmistakeable; tiny hairs impart a lingering tenacity on the palate. Teas from the Yunnan region are some of my absolute favorites.

     

    KBBK black tea

     

    Keemun

     

    Keemun tea is made from the small-leafed tea plant that results in a tea that is lightly sweet, with notes of cocoa and a clean and focused maltiness with a strong fruity characteristic - surprisingly fruity. The inherent sweetness of this tea is a quality I adore in teas, tending to weaken my knees, elicit wistful daydreams and strike up wordless conversations with the leaves. It is the only of the red teas that is on China's top-10 list of favorite teas.

     

    Lapsang Souchong

     

    The unique Lapsang Souchong is a special black tea that is processed with a step that contributes pine smoke to the tea -  the final drying of the tea is done above smoldering pine embers. It should be noted that the smoky characteristic is not subtle. It can often be sharp in smokiness but is clean and always convincing. While this tea will make excellent kombucha, I find the smokiness to be a little overbearing so will usually "cut" it with another, unsmoked, tea. I've had great success with Lapsang-chamomile kombucha, as well.

     

    'Buching with Black Teas

     

    Not to be overlooked is the quality of kombucha that can be achieved through use of the many varieties of black tea. Flavors that can be expected vary widely - malted barley, toffee, caramel, biscuits, coconut, to name a few - and are unique to each tea, but really across the board the stand-out flavor I find that is elicited in black teas is that of apples.

     

    SCOBYs are absolutely voracious for black tea, and it shows in explosive growth and a reliably quick ferment. Chinese hongcha is just the start of our exploration of brewing with black tea kombucha. Another of the world's major black tea production regions is India, whose abundance of variety is the topic of a future entry.

     

    Above all, 'buch brewers, remember that variety is the spice of 'buch, and you need not look to post-fermentation flavoring to make spectacular kombucha! Don't feel pinned down to any specific dogma regarding teas, especially the sleeping giant of black teas - varied and complex - which may have previously been hiding behind the Liptons and English Breakfasts of the world. Look around, sip often, and brew constantly - and don't forget to have fun!

     

    Check out other blog entries about tea here!
     
    For fine black teas and many others, look here to see what fine teas are available from Kombucha Brooklyn!

     

  • Holiday Shipping

    Holiday_Ship_By_Dates_2014

    The holidays are almost here but its still not to late to get you kombucha gifts.

    Check out these carrier shipping maps to make your plan of action.

     

    UPS

     

    USPS

     

    We will be shipping all orders placed on and before Sunday 12/21 on Monday 12/22.  Orders placed after 12pm on 12/22 will be shipped Tuesday.

     

    If you want to play it safe but still want to give the probiotic gift of kombucha, check out out Kombucha Gift Cards here.

     

    Have questions or concerns? Need a quick gift idea?  Give us a call or email. We are here to help.

     

    • info@kombuchabrooklyn.com
    • P: 917-261-3010
  • Kombucha Cyber Monday

    Cyber_Monday

     

    Kombucha Cyber Monday is on!  Get 10% on your order now until midnight Monday.

     

    Stay put on this special day and check some names off your gift list. Meditate on digesting and sip some 'buch to help you reboot.

     

    Need inspiration for your gifting? Click here to visit our holiday gifts page!

  • Holiday Kombucha Gift Packages and Specials

    Holiday_Kit

     

    The holidays are here and Kombucha Brooklyn has you covered. We’ve put together nine special holiday gift packages that we think will fit anyone’s budget and needs. From the new brewer to pro brewer you’ll find something here for your loved ones.

     

    KBBK Kit and Book Combo - 

    Everything the new brewer needs to get started - the tried-and-true Basic Kit paired with our book Kombucha!.

    This package is the perfect gift for anyone who loves kombucha, healthy living, or just needs a nudge in either direction.

     

     1 Gallon Ceramic Deluxe w/Flavor Sampler -

    The complete kombucha brew kit package for the new brewer. Give the gift of (2) complete brews from fermentation to flavor.

     

     2 Gallon Ceramic Deluxe w/Flavor Sampler & Auto Siphon -

    The upgrade to the one gallon ceramic deluxe kit, this package will turn the beginning brewer into a solid 'buch brewery. A perfect gift for a family looking to start brewing or even the seasoned brewer who’s looking to step up his game.

     

    Holiday Honey Lover -

    Our standard Jun kit with a selection of premium green tea. This complex brew will make your honey-loving friends' heads turn.

    A perfect gift for the sugar-sensitive or those looking for the next step in kombucha home brew.

    Jun kombucha, a brew based on honey instead of sugar, can be the next step or the first in a kombucha brewer's journey. This is a delicate brew that is actually more forgiving, and fast-brewing than a sugar-based brew.

     

     Premium Tea Chest –

     We have been selling premium brewing tea for some time now. Every month or so we rotate our teas, and before they sell out we reserve a few.This package is the perfect gift for the kombucha brewer or tea lover alike. A collection of our current and past hand-picked premium teas.

     

    Private Reserve Chest –

     Once a month Kombuchman chooses a tea from his collection that showcases the possibilities of kombucha brewing. This special and limited chest is a collection of some of this year's private reserve selections.

    This package is the perfect gift for the kombucha brewer or tea lover alike - but don’t feel bad if this ones for you. It wont last long.

     

    Flavor Nut –

    You know who they are, and this package is for them. A trio of fruit flavors paired with a trio of tea blends. Primary and post fermentation meet in a package that’s great to showcase all the possibilities of flavoring kombucha.

     

    Pro-Bundle –

    The Pro Bundle is the gift for the aspiring professional brewer. Take any brewer's setup to pro status with this package.

    Both of our pro packages (Pro Bottler and Pro Brewer) are paired together to make the ultimate kombucha brew upgrade.

     

     

    KBBK Lover - 

    All the swag you need to brew in style! A perfect add-on for the ‘buch lover or yogi.

    Our growler and growler grabber combo are very popular amongst the yoga crowd, because it makes carrying your 'buch with you very simple.

    Add on a KBBK shirt, and you can consider yourself one of us, wherever you are!

     

     

    Show the people in your life you love them with the healthy gift that keeps on giving. Who knows, they might even gift you a bottle of home brew or even a kombucha baby in return.

     

    Happy Holidays!

  • Home Brewing Kombucha: Think Outside the Box

     

    There's a lot of focus these days on bottle flavoring and carbonating of kombucha. Especially for those interested in home brewing kombucha, the simple reality is that most people got their start in 'buch through trying store-bought kombucha, making this focus understandable.

     

    The issue I'd like to address is the effect RTD (ready-to-drink) kombucha has on home brewing efforts.



    Pour KBBK 

    Carbonation - Nice, but necessary?

     

    One resounding effect the RTD industry has had on nascent home brewers has been the viewpoint that kombucha is an effervescent beverage. I can't disagree that kombucha is highly desirable and refreshing as an effervescent beverage.

     

    But does it have to be?

     

    The answer is no. Un-carbonated kombucha is just as much kombucha as is carbonated 'buch. Just like un-carbonated water is still water, the carbonated counterpart still tastes fine and is refreshing.

     

    Conversely, think about wine. The majority of wine available is not effervescent at all, but does that mean that champagne isn't wine?

     

    My point is this - as a home brewer, your only responsibility is to yourself, to produce kombucha that you enjoy. To obtain an effervescent kombucha is a fun, often variable process, and a kind of seal of success, but is not necessary. You can flavor kombuchas based on this consideration; one of my favorites is mulled kombucha.

     

    Is it more important to have good flavor or good carbonation?

     

    In home brewing I try to put the greatest emphasis on flavor and let carbonation be a lesser concern, at least for home bottling. People with a keg and CO2 system can achieve carbonation very quickly.

     

    We've all been there before. You are craving a tasty, flavorful kombucha (these are not mutually exclusive) so you head to the RTD aisle at the grocery store. You choose a bottle and go along on your way. Maybe it's too sweet, or perhaps too sour. It might even seem watered down. But hey! It's definitely carbonated.

    The flavor should be spot-on, even if the carbonation isn't.

     

    And it's clear enough RTD kombucha has hardly stepped beyond the constant flavor additions that make kombucha taste exactly like this or that fruit, herb or familiar beverage. Not to say these can't be delicious - but I'm pretty sure I know what, say, a beet tastes like, not to mention mangoes, or blueberries, ginger, etc. These are tried and true kombuchas that are classics and will always be delicious. We, as home brewers, can choose to accept or reject that same path and forge into uncharted territory.

     

    What makes 'buch 'buch?

     

    Tea is the heart and soul of kombucha, KBBK Tea is the heart and soul of kombucha

     

    Kombucha is based on tea. Not on fruits, vegetables, spices etc. So why cover up your beautiful kombucha with other stuff that makes it taste like something else? Not that it can't be fun, or that it's not tasty. But we have the opportunity to create something totally unique and special.

     

    Set aside some of your brewing time, vessels, ingredients, etc. to resisting the emulation of any drink you've ever had before. Use the time to explore what makes 'buch interesting, rather than what makes 'buch taste familiar.

     

    Sugar, water, culture, tea, and time.

     

    The most important, simplest way to flavor your kombucha is with tea. It's not an optional ingredient. We'd be ignorant if we said we were familiar with, or even heard of all of the amazing varieties of tea that are available to us.

    However, one of the most entertaining aspects of brewing is the use of combinations of herbs and spices, infused and fermented at the same time as the tea.

     

    More thoughts on home brewing

     

    Kombucha has only relatively recently become a retail product, and the real legacy of kombucha still remains inside the home. It's where cultures proliferate and change. They absorb our intent, our energy, our hand-selected ingredients. In home brewing, nothing is lost or forgotten, and everything is exactly as it should be, for better or worse.

    Your home-brewed kombucha has a much stronger microbiotic profile and robust nutritional makeup from not having been filtered, piped through machinery, force carbonated and otherwise stabilized to maintain promised shelf-life and alcohol content.

     

    So please, don't feel required to emulate the RTD sector or to assess your own success in comparing your home brew to others'. Look to the tea, coordinate your steep, prioritize flavor, and success will find you.

  • Fresh SCOBY vs Dehydrated SCOBY, a Brewer's Comparison


    If you're a brewer or kombucha follower, you may have heard about reanimating a dried SCOBY from dormancy to start a new brew. I've been curious, and having seen some dehydrated cultures available on the internet, I wanted to try it out. I bought a retail dehydrated SCOBY online. Thinking about woolly mammoths and Jurassic Park, I got excited to see if it would work.

     

    Dehydrated SCOBY, left; KBBK SCOBY, right

     

    The real question, I later discovered, was whether or not it would work for me - there are definitely some culture sources on the web that base their business around the sale of dehydrated SCOBYs - more power to them - but how easy or likely is it to resurrect a SCOBY from dormancy?

     

    The first KBBK Home Brew Kit, Kombucha Brooklyn The first KBBK Home Brew Kit

     

    Not being a stranger to dried SCOBY - I've made leather (edible and non-) as well as dehydrated SCOBY snacks (candies) before - I was somewhat tickled to fine a wafer-thin culture when it arrived in the mail. It was by no means substantial, but I know it doesn't take much to get a culture to take hold. Our first home brew kits came with a test-tube-sized SCOBY - granted, for a 32-oz brew - but it was fresh, not dried.

     

    Brewing from a dehydrated SCOBY - how long will it take?

     

    A week... A couple of weeks...? A month? If you're able to get a new, fresh SCOBY from this process, then you're ready to begin your actual brew. Our instructions indicated this should be ready to begin 30 days after starting, shown in the image below.

     

    Just the beginning for this desert SCOBY... Just the beginning for this desert SCOBY...
    Fresh vs. dry SCOBY, day 1 Fresh SCOBY, left; vs. dry SCOBY, right, day 1

    Nothing's... happening...

     

    I wasn't so lucky. Six weeks into the process, following instructions with the dehydrated SCOBY that I received (I'll call him Dehydro), I still saw no culture growth whatsoever. Keep in mind, this was after a one-month rehydration period and another two weeks waiting for a fresh culture to grow on top of the sweet tea.

     

    Fresh vs dehydrated SCOBY Kombucha Brooklyn Fresh culture, left, and dehydrated culture, right, after one week

     

    At the one week mark, I didn't expect to see a significant amount of growth from the dehydrated SCOBY. You can see on the left the KBBK SCOBY going strong with an inch or so of new growth after just a week. Our dehydrated friend still showed no signs of growth. Hang in there, little buddy.

     

    KBBK SCOBY, left and dehydrated SCOBY, right, after 5 weeks Kombucha Brooklyn KBBK SCOBY, left and dehydrated SCOBY, right, after 7 weeks

    After 7 weeks of "brewing" the two side-by-side, there was still no growth whatsoever from the dehydrated culture. I decided to let the fresh SCOBY continue growing.

     

    Had I harvested the KBBK SCOBY's kombucha and reset the brew after each week, I'd have had well over two gallons of kombucha. Still no dice from our little desert friend - though, there was another step to take before I could actually start brewing with Dehydro.

     

    Actually starting the brew, 5 weeks after receiving Dehydro, Kombucha Brooklyn Starting the brew, 7 weeks after receiving Dehydro

     

    The instructions indicated for me to check the pH after 30 days. I did (albeit far after 30 days - though I don't see why a new culture wouldn't start growing in the sweet tea), and it was at about 3.2. However, I did add 1/2 cup (!) of vinegar, as per the instructions at the start. In 2-3 cups of water, 1/2 cup of vinegar is going to drop the pH drastically. So, I surmise the pH was that low from the start since I already added so much white vinegar.

     

    Moving on, I then brewed more tea and sugar, added another 1/2 cup of vinegar, threw in the semi-rehydrated Dehydro, covered the jar, and prepared to wait again for a new culture to form atop the sweet tea (though very sour as well, with so much vinegar). I crossed my fingers for another few days, weeks, also months...

     

    Flash forward... to 12 weeks

     

    Fresh KBBK SCOBY, left, dehydrated SCOBY results, right, Kombucha Brooklyn Fresh KBBK SCOBY, left, dehydrated SCOBY, right (12 weeks)

     

    SCOBY Rancher snacks, Kombucha Brooklyn SCOBY Rancher snacks

    The KBBK SCOBY has pretty much overgrown itself in the brew jar (this is what it looks like when you don't harvest your kombucha - the SCOBY keeps growing and fills up the jar). That's a good way to make a ton of culture relatively easily - think SCOBY snacks and other kombucha foods.

     

     

    Hoping for a Halloween miracle

     

    Here I am, on All Hallows' Eve, twelve weeks from when I started to try to resurrect Dehydro on the 4th of August. In a mix of surprise and disappointment, I'm hoping the next full moon might reanimate Dehydro. I seem to have failed at playing Dr. Herbert West, at least for this go around...

     

    Stick with fresh cultures. Especially if you're new to brewing, and even moreso if you want to start a brew and drink 'buch before a few months have passed.

  • 'Buch on Tap: Fall 2014


    As we dip into cooler temperatures and slip into warmer clothes, 'Buch on Tap has followed suit by providing our loyal customers delicious treats, both old and new.

     

    One of my favorite things is to see perennial flavors make their first appearance at new accounts. Just like the months differentiated by years, while the weather may be similar, the foliage is never exactly the same.

     

    Kombucha Brooklyn is in almost 50 accounts - Be sure to keep an eye on our Tap Map! It's constantly being updated as we continue to grow.

     

     

    Newest Accounts

     

     

    OG Perennial Flavors

     

    Big BlueCha leads the pack as a flavor to help carry you into fall. This recipe consists of blueberry and cinnamon. We have had it for over a month now and it has been turning heads like NYC models walking the streets after fashion week.

     

    Concord has made a big impression, and is currently the most popular flavor. Tannic and bright, yet leaving plenty of room for the Dragonwell Tea to come through. This flavor is going to be around for a while.

     

    T H E F U T U R E I S N O W H E R E

     

    We have returned with another installment of Kombucha with Premium Brewing Tea. This time, we are debuting Phoenix Mountain. It is made with a Dan Cong (meaning one bush) Oolong, heralding from the Guangdong province of China.

    Kombucha Brooklyn helps get you there Kombucha Brooklyn gets you there

    Phoenix Mountain is an exceptional showcase for the tea, which quite simply tastes like peach blossoms. On the surface, this is a delicious refreshing brew for customers. And just beneath, a story that tells itself with every sip.

     

    Dry Hop has been released into the wild! Featuring whole cone, Cascade hops from Wrobel Farms in Bridgewater, NY. The floral and citrus notes add a complementary body to this 'buch, with no bitterness from the long low temperature steep.

     

    KBBK's 'Buch on Tap is the non-alcoholic craft option for NYC. Ask for us on tap at your favorite spots - from beer halls, to cafes, or even at your office. We have a burgeoning corporate program to keep you fueled through the work day.

     

    Kombucha Brooklyn gets you there --

  • Kombucha Brewing Tool: Kombucha Fruit Fly Trap


    Fruit flies are part of the kombucha symbiosis. Much like kombucha brewing, you don't have to do much before nature takes over!

     

    That doesn't mean we're automatically buddies. Just like mold, they may be natural but they are a nuisance for us kombucha brewers - as spreaders of bacteria, infiltrators of brew jars, and generally as unpleasant company. How can you preemptively stop their proliferation, or follow up an invasion, and get them out of your space?

     

    The answer is a beautifully simple one. Build a DIY kombucha fruit fly trap.

     

    It's very simple science. Here's a list of things you'll need:

     

    • Empty bottle - can be glass, plastic, etc.
    • A piece of paper
    • Tape
    • Piece of fresh fruit such as apple or banana, or some kombucha vinegar (you know they love that!)

     

    The idea is that fruit flies will be attracted to the scent of rotting fruit or vinegar. They'll fly down into the cone in search of the delicious melange you've prepared. In disoriented ecstasy, the fruit flies won't be able to find the exit, and will end up trapped in your vessel. It's as simple as that, folks!

     

    Directions

     

    First, you'll start off by rolling your piece of paper into a cone shape. You want the hole in the tip of the cone to be pretty small, around the size of the tip of a pen. Tape tape the cone together so it stays put without unraveling.

     

    Fruit Fly Trap Kombucha Brooklyn Simple assembly of a fruit fly trap

    Next, take your bottle or vessel and fill it partially with a piece of apple, banana, some kombucha vinegar, apple cider vinegar, or any combination of those.

     

    Then, you'll put the cone into the mouth of your chosen vessel. Tape around the connection point, if necessary, so fruit flies won't be able to escape. The flies will start to build up in your bottle; free them outside like any benevolent 'buch brewer would!

     

    Happy brewing!

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