What is kombucha?
It all starts with fermentation – the ancient art form that can enrich a humble cup of tea into a probiotic and nutritive powerhouse like kombucha.
We care deeply about the fermentation process because it is our heirloom culture of beneficial bacteria and yeast that does the real work of creating every single keg of Fermensch Kombucha.
We ferment our booch in the traditional method, allowing the organic cane sugar to be transformed into plenty of probiotics, enzymes, b-vitamins, and addictively tangy organic acids.
We strive for a balance with our booch. Not too sweet. Not too sour.
Punch of flavor
Our passion for fresh, high-quality, seasonal produce is reflected in Southern Californian farmers markets. We select only the most tastiest fruits, veggies, and herbs to infuse our kombucha with flavor.
For us, it has to be organic! We use only Certified Organic teas, sugar, herbs, and spices. By sourcing fresh ingredients from local, organic farms, we are able to supply some of the most delicious handcrafted kombucha around.
Because we keg our booch, we can provide a refreshing and balanced kombucha that is perfectly bubbly for drinking on its own or mixing into cocktails and spritzers.