At Real Kombucha, we see kombucha as the perfect alcohol replacement. Spreading the good word is an ongoing journey, however. On this blog, you’ll see how our story started, where it has been, and where it is headed, as we attempt to help people change the way they drink.
In the days of yore, back when kombucha was mainly associated with New Age communities, celebrity kombucha drinkers who weren’t Madonna or Gwyneth Paltrow were far and few between. Scroll forward several years and things have become a tad more ‘normal’. Everyone’s drinking kombucha these days – you certainly don’t have to be an A-list… Read more »
Earlier this year, here on this very blog, we discussed what it means to be mindful – how it’s not the hippy-dippy nonsense that so many naysayers have it down as, and how a little bit of mindfulness here and there can make a world of difference. Keen to do all we can to help… Read more »
To those in the kombucha world, a well-formed scoby is a thing of beauty. Not only is it quite a miracle that a pot full of bacteria can collectively manufacture a thick layer of cellulose, sometimes and inch or more thick, but it’s also strangely enticing to find that the cellulose itself is soft, pliable… Read more »
What do you call a kombucha novice? No, this isn’t a joke. There is no punchline. We’ve all been there and experienced that very first sip, accompanied by an anticipation that tinges on a mild form of fear. After all, how could something so tasty come from something so weird-looking?
How do you serve your kombucha? We’re quite particular about how we like to offer it up, mainly because we think it’s one of the best non-alcoholic alternatives to wine, and should therefore be treated with the same respect. Serve your kombucha in a wine glass without ice, either at the bar or paired with… Read more »
Without wanting to turn my weekly column into an open therapy session, it does seem I’m rather prone to admitting things. Last week I had to hold my hands up and say that I was, in fact, a non-alcoholic. This week I’ve got to come clean and admit that I’m not a hippy after all…. Read more »
We don’t like to dwell too much on the science of what we brew; we think you are more interested in sitting back and quaffing a wonderfully rich and refreshing glass of kombucha and leaving the boffin bit to us. But for those that want to understand a bit of what we do, here goes…. Read more »
As you probably know by now, kombucha is a yeast and bacterial fermentation of sweet tea that produces a drink that sits somewhere along the spectrum of cider, beer and wine. That said, it has a very low alcohol content, has pretty low sugar and only a few calories, and there are those that would have us… Read more »
Here’s an admission I never expected to have to make: I’m not an alcoholic. There, I’ve said it. I’ve come clean. I’m 10 years off the booze and, just to nip this in the bud should I end up going out drinking with one of you in the near future, not drinking doesn’t automatically mean… Read more »