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Kombucha is a drink that only hippies and ecos used to drink. Today, the unusual tea is experiencing a revival.
The fermented liquid is produced by a so-called tea fungus, also known as scoby: This fungus looks like the inside of a gigantic scallop and is a symbiosis of yeast and bacteria that use sugar to ferment. For the approach you need a Scoby, tea, sugar and some time. The mixture goes through three stages of fermentation and is finely sparkling, sweet, sour and slightly alcoholic at the end. You can influence the taste with the choice of tea, and you can also add juices and other aromatic ingredients to Kombucha. Like many fermented products, Kombucha is also said to have health-promoting effects.
The Berlin company ROY has specialized in the production of the finest kombucha and has teamed up with the capital city brewery BRLO for an unusual collaboration: the different brewers have pooled their knowledge and resources to make a special kind of kombucha. Your Hops Kombucha is a refreshing drink that combines the fine acidity of the tea with the fruity, floral and delicately bitter components of the Amarillo hop variety. The result is alcohol-free and just right for all beer lovers who like variety in their glass!
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