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  • Kombucha Cocktails - An Untapped Nexus

     by Billy Stewart

     

    We find ourselves in an interesting period of time. A time where information has become so prevalent that its inflated value is close to 0. The gap has been exponentially widening between information, knowledge and wisdom.

     

    As a result, many of us find ourselves turning to old traditions. Things that have survived the test of time. And thanks to this surge in information, once-lost processes are being reclaimed, dusted off and thrown into a new sea. And to float, it must be inflated with an air of enchantment, meaning, purpose.

     Kombucha cocktail

    What gets my oars rowing is consumable goods. I want to travel to distant lands with my palate, on the sails of fermentation, unlocking compounds hidden beneath the surface.

     

    Where so much is not real, I need something that I can taste, smell, feel, and vice versa. It should tell a story of the way things used to be; or the way things could still be, yet never were. I want to heighten my senses, and alter my perception. I am looking to experience a symphony of ethereal flavor.

     

    This is a call to those who craft such tangible commodities. People who have devoted a large portion of their professional life (discovered their vocation) to making something real, whether used for pleasure or health. But in my mind, that is a fine line not worth debating. Instead I would like to marry the two with Reverse Toxmosis. Change the future, because it is nothing; as it has not yet occurred. I cannot do it for you, but I will provide the platform. Kombucha cocktails. So backwards that it is upside down.

     

    Reverse Toxmosis

     

    4 oz straight up

    4 oz Kølsh

     

    mix, sip, repeat

     

    Bruchelada

     

    4 oz straight up

    4 oz gaffel kolsh

    2 oz kombucha breath of fire

    salt rim

    lime garnish

     

    rim, blend, garnish, sip at your own risk

     

    Jasmine Margarita

     

    2 oz tequila

    1 oz triple sec

    ½ oz simple syrup

    3 oz Jasmine Green Kombucha

    salt rim (optional)

    lime garnish

     

    a low calorie, delicious alternative to traditional margaritas

    You will be asking your local bartender for Kombucha in all of your Margaritas

     

    Hail Mary

     

    2 oz tequila

    2 oz kombucha breath of fire

    4 oz McClure’s Bloody Mary Mix

    kombucha vinegar pickled veg garnish

    *please enjoy all alcoholic cocktails at your own risk

    Non Alcoholic options

     

    Kombujito

     

    muddled mint, simple syrup, and lime zest

    6 oz Jasmine Green Kombucha

    strained over crushed ice

  • Sugar, Alcohol, and Kombucha Part 1

     

    All day long we tell people that kombucha is a “fermented tea,” but what does that really mean? I ask this question because there are a lot of assumptions that are made when the word “fermented” is used.

     

    Sugar Without sugar, there would be no kombucha!

    In reality, while kombucha is definitely a fermented beverage, it’s not only a fermented beverage. There are various other biological activities that take place inside your humble brew vessel.

     

    But when it comes down to it, regarding fermentation, most people want to know two things: the alcohol content and the amount of sugar in kombucha. These two facets of the drink are intertwined. In fermentation, the higher the initial (pre-fermentation) sugar content, the greater the potential for alcohol content. Fermentation is responsible for turning kombucha from super-sweet tea into the slightly sour, low-sugar beverage we all love - that’s because there are micro-organisms at work consuming and converting those initial sugars, among other things. That’s why your brew will become more acidic and less sweet as it progresses.

     

    Not only that, but every brew is different, and some of the various reasons why this is true would be laborious to measure. ‘Buch fermented on the East coast will be different than one fermented on the West coast, in different homes of the same city, etc., based on subtle differences - the spontaneous contributions of “wild yeasts” that will come into contact with your brew during preparation, pouring, or transference, variations in temperature, minute differences in microbe population of your SCOBY or starter, and the many qualities of the nutrient (or “nute,” the sweet tea that becomes kombucha). Those are just a handful, but it’s easy to consider even more - temperature, atmospheric pressure, available oxygen in your brewing area, ventilation, interrupted respiration from moving the vessel, proximity to magnetism, playing Mozart to your brew, and many others.

     

    When it comes down to it, considerations of sugar and alcohol in kombucha, while correlated, are still based on a number of other variables. This also makes it difficult to come to an across-the-board average on caloric content in kombucha when it’s not produced in absolutely consistent conditions, such as in a brewery or laboratory. But don’t let these considerations scare you away from brewing, it’s still as simple as ever.

     

    In subsequent blogs, I’ll flesh out more of the intricacies of sugar metabolism and inversion during kombucha production. In the meantime, throw back a homebrew, and consider becoming your own ‘buch researcher, and of course be sure to let us know what you find (easy to do with our ‘Buch Brewers’ Group on Facebook).

     

    Happy brewing!

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