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What is Kombucha?

Kombucha is a tea that ferments for 9 to 14 days using tea, sugar, water, and starter tea, which contains yeast and beneficial bacteria. The sugar and tea feed the yeast, which is then consumed by the good bacteria, creating a continuous cycle.

How is Kombucha supposed to taste?

Kombucha's natural fermentation gives it a sour taste, similar to mild apple cider vinegar. At ForrestBrew, we enhance this with a variety of natural flavors using real fruits, flowers, and herbs, creating unique and enjoyable options for a healthier lifestyle. We commit to using only natural ingredients without artificial sugars or additives. Explore our flavours here!

Does kombucha really aid digestion?

Lactic acid in kombucha is known to support gut health. Many claim that drinking kombucha improves gut health and enhances bowel movements.

Why is Kombucha carbonated?

Bacteria naturally produce carbon dioxide (CO2) in kombucha, leading to its fizziness. Unlike sodas, which are artificially carbonated by injecting CO2, kombucha becomes fizzy as bacteria "burp" out CO2 while consuming their food, increasing fizziness over time.

Is there a lot of sugar in Kombucha?

Sugar serves as nourishment for beneficial bacteria in kombucha. After fermentation, the kombucha becomes sour as the yeast and bacteria consume the sugar and caffeine, simultaneously reducing the sugar content of the beverage.

Is there alcohol in Kombucha?

Research indicates that kombucha contains trace amounts of alcohol due to its natural fermentation process. During fermentation, yeast consumes sugar and produces CO2 and small amounts of alcohol. Typically, kombucha brewing does not exceed 0.5% alcohol unless the method is modified to increase it. To maintain consistency and minimal alcohol levels, our kombucha is not brewed for more than 12 days.

Tea: We use a combination of green tea and black tea from Havukal Plantation. After many trials of using different tea leaves from different companies, we love that Havukal Plantation was able to honour their products, their workers, and Mother Nature.

Learn more about Havukal here.

Sugar: We use raw cane sugar - their favourite! Since sugar will be consumed by the SCOBY, we do not feel the need to substitute sugar with what may be deemed as the healthier option. We want to give our bacteria the best for them to thrive and produce all the probiotics and healthy bacteria we need!

S.C.O.B.Y. (Symbiotic Culture of Bacteria and Yeast): It is a layer of thin cellulose-based biofilm formed during the fermentation process. It is essentially made out of bacteria and yeast and acts as a house for them. Usually, SCOBYs can indicate how healthy our brew is and the longer the fermentation, the thicker the SCOBY gets!

How should I store my Kombucha?

As our kombucha contain live cultures, we recommend to keep your Kombucha stored upright and refrigerated. Raw kombucha will continue to ferment in the bottle which will lead to changes in 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. Do note that once the bottle is opened it could lead to a loss of carbonation.

What happens if my Kombucha is expired?

No worries! In all honesty, kombucha doesn't actually expire. Just know that the longer you keep it, 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 enjoyed over ice, making it the perfect drink to relax with any time of the day. Whether you're unwinding in the evening, sipping it with a meal, or using it as a digestive aid before or after eating, kombucha is a versatile and refreshing choice.

At ForrestBrew, we brew all natural, unpasteurized, raw kombucha so we do advise against drinking our kombucha if you are pregnant or have any underlying illnesses. We highly recommend to consult a health professional if unsure.

For any religious reasons, please also note that traces of alcohol can be found in kombucha due to the natural fermentation process. Standard brewing methods typically result in less than 0.5% alcohol by volume (ABV). However, ABV can increase with longer fermentation times. To ensure consistency and minimise alcohol content, we brew our kombucha for no more than 12 days.