What is Kombucha?

Kombucha is a lightly sparkling beverage made through fermentation of 4 main ingredients: tea, sugar, a symbiotic culture of bacteria and yeast (SCOBY) and filtered water. After fermentation we then choose to flavour some of our kombucha by infusing those flavours into the kombucha.

At Gather Brewing, we ferment our kombucha between 7-14 days. Through this process the yeast consumes the sugar, converting it into ethanol and co2. Simultaneously the ethanol is being consumed by the bacteria and converted into organic acids, mainly acetic and glucuronic acid, which gives kombucha its distinct tartness.

Where is Kombucha from?

The first records of Kombucha (pronounced kom-boo-cha) was known as “The Tea of Immortality” and dates back to 221BC. It is thought to have originated in China and moved north through Russia and Eastern Europe.

Its name is reportedly derived from a Korean physician who brought the fermented tea to Japan as a curative for the Japanese Emperor, combined with the Chinese word for tea, which is ‘cha’. Kombu-Cha.

Does Kombucha have health benefits?

Gather Brewing kombucha is “traditionally made” in a sense that it is brewed in a temperature controlled space to produce a rich environment for “good for us” bacteria and yeast. We create kombucha that is full of polyphenol antioxidants from tea, which may be enhanced during fermentation, and enzymes and organic acids that are produced during fermentation.

This combination of live cultures, antioxidants, organic acids and enzymes are thought to assist in balancing our gut flora, ease digestion processes, help lower chronic disease, strengthen our immune system and detoxification.

There are many claims out there, but we tend to lean on the side of if it tastes great and happens to make us feel good, then let’s drink it.

When and how much should I drink?

We believe in moderation (but severely struggle with that when it comes to chocolate!). If kombucha is your first foray into fermented food and drinks start small and work your way up. Start with 150ml or less and work your way up to 250ml after a week. If you’ve been eating and drinking other amazing things like kimchi, milk or water kefir and sauerkraut, then you may feel comfortable having more. Trust your gut and listen to your body, as everyone’s is different.

Once you’re used to it, we find people happily drinking 1-2 bottles of Gather Brewing per day.

What about the sugar and alcohol?

Sugar is required for fermentation to begin. Throughout fermentation alcohol is created from the yeast consuming the sugar. The alcohol is then consumed by the bacteria to drop the ABV (alcohol by volume) to “non-alcoholic” levels. The longer you leave kombucha to ferment the less sugar and alcohol will be in the final product. The problem with a longer ferment means that it will become more and more like vinegar.

With our brew, we choose to stop the fermentation at 3g/100ml of sugar, with the ABV between 0.3-0.6%. We find that this is, literally, our sweet spot. Less sugar would mean we would have to add additional sweeteners (which we don’t like how it changes the flavour and leaves that residue on your tongue) and dilute the kombucha down with non-fermented tea. We love kombucha, not making a product that pretends to be.

Due to Australian labelling requirements we cannot guarantee our kombucha is below 0.5% ABV with every single brew. We have to disclose that it may be up to 1.15% ABV or 0.29 standard drinks. We hope in the future we can adjust our brewing techniques so that we can be below the threshold and take that off the label, while still providing an authentic and raw kombucha.

How do you store Gather Brewing Kombucha?

Our kombucha is required to be kept refrigerated and stored below 4° celsius. Do not shake as it will be very fizzy when you open it. You may gently tilt it 180° if there is a light amount of sediment at the bottom.

Because we leave some sugar in the brew, there is a chance for continual fermentation to occur. If this happens, more ethanol and c02 (c02=bubbles) will be created and can cause it to be extremely fizzy, if not explosive.

What is the shelf life?

The current Best Before of all refrigerated Gather Brewing kombucha is 6 months. We have found this is the optimal time for flavour and freshness. It is completely safe to drink after this time, but we cannot guarantee the flavour, nor alcohol content. If there has been an increase in fermentation after its initial 6 months, it may taste more vinegary, be more bubblier and have up to a possible 1.5%ABV (although this is very unlikely).