FAQ

We deliver every Tuesdays & Fridays!

Do be sure to select your preferred delivery date & schedule at the your cart page.

Delivery Rates:

No minimum orders are required.
Islandwide Delivery at $9.00. Enjoy FREE delivery for order $80 and above!

Have a specific date or time range?
We can deliver any date in a 2-hour frame between 9-6pm at $15.

Note: All delivery fees go to our logistics partner.

How should I store my Kombucha?

As our Kombucha contain live cultures, we recommend to keep your Kombucha stored upright and refrigerated as raw kombucha will continue to ferment in the bottle which will lead to change in taste and flavour, affecting the overall taste and quality.

By when should I consume my Kombucha?

We recommend to consume your Kombucha within 7 days once a fresh bottle is opened. However, do note that once the bottle is opened it could lead to a loss in carbonation of your Kombucha!

What happens is my Kombucha is expired?

No worries! In all honesty, Kombucha doesn't actually expire. Just know that the longer you keep, the more sour/vinegary your Kombucha may taste. It may affect the taste and quality of the original brew from us.

How should I enjoy my Kombucha?

Kombucha is best served on the rocks! We love pouring our Kombucha over ice & just kick back and relax at the end of the day! You can also enjoy Kombucha before or at the end of you meal to aid digestion!

Tea: We use a combination of green tea and black tea from Havukal Plantation. After many tests of different tea leaves with different companies, we feel that Havukal Plantation was able to honour their products, their workers, and Mother Nature in mind which we love!

Check them out here! Website | Instagram | Founder Video

Sugar: We use raw cane sugar - Their favourite! Since they will consume the sugar leaving minimal sugar behind in our end product, we do not feel the need to substitute the sugar to what may be deemed as the healthier option since we want the give our bacteria the best in order to thrive and produce all the probiotics and healthy bacteria we need!

S.C.O.B.Y.: S.C.O.B.Y. stands for Symbiotic Culture Of Bacteria and Yeast. It is a layer of thin cellulose-based biofilm formed during the fermentation of our kombucha. It is essentially made out of bacteria and yeast and acts as a house for them.
Usually, SCOBYs can help us indicate how healthy our brew is and the longer you ferment your kombucha, the thicker the SCOBY gets! Check out some of the few snaps we got of our beloved SCOBY on our instagram!

How did we start brewing our own Kombucha?

Hello, Claryce here! Both Clara and I suffered from eczema due to our poor gut health so our aunt introduced Kombucha to us. I honestly ran to the toilet immediately after drinking the it (no exaggeration) 😂. I wasn’t a huge fan of the drink when I first tried it – it reminded me of a sweet beer, but the more I drank, the more addictive it got! I started researching more about Kombucha’s benefits and consuming it more often. Fast forward 1 year later, Clara and I tried brewing our own Kombucha at home together just for the fun of it but with the huge support from our family and friends, ForrestBrew was born.

How do we try to be consistent?

Checks and controls! We control our environment, temperature, ingredients, and mirror the necessary steps for each and every brew. We source the best fruits in the season to help with that too!

Our day-today operations includes checks and quality control - including pH level for our brews, tasting raw Kombucha tea for each brew, ensuring proper cleaning and sanitizing of bottles, fresh fruits and herbs, and most importantly, final quality checks prior to bottling of our Kombucha!

We also do tailor the drinks when needed to make the taste as consistent as possible. ie, some fruits can be more sweet or sour, as seasons change. But to be frank, this is a tough one when dealing with fresh and live product that is unpredictable despite all the controls we can do. But hey, it’s because we’re the real deal, we don’t skimp or skip steps, and we let our Kombucha do most of the talking!

What equipment do we use when brewing Kombucha?

We food-grade stainless steel pots for all our brew!

However, for general public or home brewers, it is advised that glass is the most suited as it’s the most cost-effective option meant for personal consumption only. That being said, we do use food-grade stainless steel pots for our brewing process as it does not react or affect the quality of raw Kombucha tea in any way. In addition, food-grade stainless steel is much safer for YOU as it’s safer to clean, sanitize, and will not break or crack, unlike glass jars (no, we don't want any cracked glass or its residues in your Kombucha!). That is also why beer brewers uses stainless steel food-grade material to ferment their drinks too!

How do we carbonate our Kombucha at ForrestBrew?

Like beers and sodas, we pump in CO2 gas. Why? What we want to ensure that our Kombucha has minimal alcohol content, and to allow our drinks to be as consistent as we can. Alcohol level usually shoots up after flavouring due to the addition of natural sugar from fruits (while flavouring). If we were to rely on natural carbonation, it will come hand in hand with increase in alcohol content. On top of that, tastes will be more inconsistent (or sometimes it can lead to flat Kombucha too, no one wants that!). By doing this, we will be able to maximize the benefits of Kombucha, allow our natural flavours shine, all while minimizing alcohol content by controlling the carbonation levels of each brew and avoid explosions of bottles!

This is a delicate matter. If you are pregnant or have underlying illness, we highly recommend to consult a professional on this. At ForrestBrew, our drinks are all natural, unpasteurized, raw kombucha so we do advise against drinking our kombucha when pregnant or may have underlying illness.

For any religious reasons, please also note that traces of alcohol can be found in kombucha. This occurrence is due to the natural fermentation process which involves the breakdown of sugar into alcohol and carbon dioxide in order to process good bacteria that our gut loves! However, it is found that the standard brewing of kombucha would not exceed 0.5% unless you tailor the brewing method to include the alcohol content. Typically, the longer your brew, the higher the alcohol content. This is why we do not brew our Kombucha longer than 12 days to ensure consistency and minimal traces of alcohol in our brew.

What is Kombucha?
Kombucha is a tea fermented over 9 - 14 days with tea, sugar, water, and starter tea (contains yeast and good bacteria). The sugar and tea acts as food for yeast, and the good bacteria consumes the yeast. (What a cycle!!)

How is Kombucha supposed to taste?
Due to its natural fermentation process, Kombucha is naturally sour, taste almost like a mild apple cider vinegar. However, with various choice of flavours brewed only with real fruits, flowers and herbs, each flavour brings out a unique taste in each of our Kombucha, making it an enjoyable, healthier drink to fit your lifestyle choice! At ForrestBrew, we only use natural flavours, with no artificial sugars or additives added. Click to check out our flavours here!

At ForrestBrew, we only use natural flavours, with no artificial sugars or additives added. Click to check out our flavours here!

Does kombucha really aid digestion?

Lactic acid can be found in kombucha drinks which is proven to aid in our gut health, and there have been many claims on how drinking kombucha helps with our gut health or how one’s bowel movement have seen to improve!

Why is Kombucha carbonated?

The bacteria burps out CO2 (carbon dioxide)! Why sodas are all so gassy is because they pump in carbon dioxide into their sodas making them fizzy! It just so happens that Kombucha does the same but instead of forcing CO2 in, they burp it out into the drink. As they continue to consume their food, they will continue burping out more CO2 making the drink more and more fizzy over time.

Is there a lot of sugar in Kombucha?

Sugar acts as food for the good bacteria. An original kombucha (no added flavours/natural sugars, such as fruits) fermented after 12 days is typically more on the sour side. This is because as the yeast and bacteria consumes the sugar and caffeine the beverage will taste more sour, while decreasing the sugar level of the beverage.

Is there alcohol in Kombucha?

Studies have shown that traces of alcohol can be found in kombucha. This occurrence is due to the natural fermentation process as the yeast in the kombucha consumes the sugar, they will “burp” CO2 along with small traces of alcohol. However, it is found that the standard brewing of kombucha would not exceed 0.5% unless you tailor the brewing method to include the alcohol content. Typically, the longer your brew, the higher the alcohol content. This is why we do not brew our Kombucha longer than 12 days to ensure consistency and minimal traces of alcohol in our brew.