The Rookie - My Hand at Kombucha Brewing
This entry was posted on October 20, 2013.
by Cody Cardarelli, Photos by Emily Heinz
It's kind of strange being the new guy at Kombucha Brooklyn. It's not the world of 'buch that's new -- au contraire--, like many health foods shining their new appeal for the mass market, it's been a known commodity in Northern California for years. It is, rather, how close I've been to fermentation my entire life - from having a beer-brewing stepfather, to literally working across the hall from KBBK for the past 12 months. As I'd been stopping by nearly every day for some of the best R&D brews (and enjoying more than a few other types of fermented beverages after hours), it only made sense to join the team when the opportunity arose.
I've had my hand in homebrew kit production for the last couple of months, so it was only natural when SCOBY Wizard Chris handed me a SCOBY and like a wise sage uttered, "It is time." While homework hasn't been in vogue for the years following my bachelor's, it became clear that if I was going to maintain the homebrew department of our business, I was going to have to take the plunge. I went home full of purpose and then… procrastinated for the next three weeks.
Probiotic Date Night: Kombucha Brewing Part 1
The other night, my girlfriend and I were homebound due to a full-scale manhunt in the neighborhood - hey, it gets hairy in the big city sometimes! While in desperate need of an activity, I found my poor unbrewed SCOBY sitting forlorn in the fridge. Well, there's no time like the present. I don't know if it was the romance in the air or the sound of a chopper flying overhead, but I was going to brew the hell out of this 'buch. So, I followed the kombucha brewing instructions on our site, and started to put the wheels in motion. Between twenty minutes of steeping our special blend, hunting for a reasonably-sized pot, and releasing the SCOBY into the smorgasbord of nutrients, our brew was soon finished. And honestly, it was pretty fun.
Our box flatly states "If you can make a cup of tea, you can make kombucha," and that's absolutely true. Wish me luck for the fermentation process, and I'll let you all know how it goes.
Happy brewing to all of my fellow 'buchfolk!