FAQs

Kombucha is a traditional word for fermented tea. Through the process of fermentation, sweet tea becomes a healthy, bubbly brew. Kombucha has various ancient origin stories dating back thousands of years. It helps to promote healthy bacteria in the gut (probiotics!), contains antioxidants, vitamins, enzymes, and is low in calories and sugar.

Kombucha is not an alcoholic ferment like beer or wine, but it does contain naturally-occurring trace amounts of alcohol. We have an in-house quality control lab, and also work with an independent lab regularly, consulting professional analysts to maintain our ferments below the required 0.5% ABV.

Observing how food makes you feel is a powerful learning tool when it comes to trusting your gut. If you are new to kombucha, start with 4oz. Gradually increase consumption. Kombucha is a tonic, so for the greatest effect, it is best consumed in small amounts regularly rather than in large amounts every once in a while.

Water kefir is made with simple ingredients: water, sugar, and kefir grains. Not to be confused with cereal grains, grasses, or milk kefir, water kefir grains originate from a cactus. Water kefir provides you with different probiotics than kombucha. Enjoying both offers a greater spectrum of beneficial probiotics. It’s a caffeine free option, as no tea is involved in its production. As with our kombucha, water kefir contains a trace amount of alcohol as a byproduct of the fermentation process, less than 0.5%.