So how do we brew Kombucha?
On a daily basis, we're asked by our stores, stockists and customers alike this very question. For us, it's important we share & support others around what we do and how we do it. We're a connected world, and we simply want more Kombucha in the world! More booch equals better bellies, better decisions being made, and better outcomes for the world.
To make the process as simple as possible, we've shortened it to our 4-step process.
Step 1: Tea Time.
Our hand-made custom teas, are steeped in stainless steel vats for a period of time (depending on our brew, 18-28 days on average), so they can impart their beautiful floral qualities on our waters. We add organic raw cane sugar to our hot tea at this stage, and when our early blend is ready, it’s over to to the fermentation stage
Step 2: Fermentation.
We introduce some of our ‘starter’ or Original Brew, an advance-staged nutrient & bacteria rich booch brew that we’ve already prepared for addition, so it can impart some key bacteria to get the process underway.
Step 3: Hello Scoby.
The SCOBY (Symbiotic Colony of Bacteria & Yeast) is a key element to Kombucha. Each batch of Hippie receives a large SCOBY at the start of it’s life cycle, and during the production time (2-4 weeks), it will grow another again. Think of a SCOBY like the Great Barrier Reef - it’s the object that maintains the eco system of it’s local environment. It’s the home where the bacteria & yeast reside. They are created from the fermentation process where the sugar converts to bacteria & good gut acids. They bring life to every single serve of Hippie.
Step 4: Ready to travel.
Unlike many other commercial brewers, we don’t add additional flavourings or carbonation beyond this stage. Hippie’s next stage of life is to say goodbye to their Stainless Vat and hello to their new packaging. We then leave them to settle and get to know each other for a couple of weeks before we ship them out to our friends for consumption.
We're all hands on deck in each stage of our brewing cycles, and proud to say that even today, with the support of modern machinery & bottling equipment, each of the founders are still today involved in each stage of production, and it's important this remains the case.
Go and experiment.
Through our time working in farmers markets, we've met hundreds of people over the past few years who excitedly tell their stories (good, bad & horrific) of their brews. The common ground with all of them, is the passion, & enjoyment brewing your own Kombucha brings. We understand that Hippie is not for everyone, but we're still passionate to support people on their journey to discover ferments & kombucha brewing, after all, like the bacteria in our booch, we're all connected & sharing good vibes improves the culture of the ecosystem.