Cultivation to Can: How Kombucha Is Made the Better Booch Way
At Better Booch, we use a tea-forward, small batch approach to brewing our kombucha that incorporates only real, organic ingredients, for a brew that’s low in sugar and high in deliciousness. We like our probiotics live, our fermentation unpasteurized, and our ingredients 100% organic, because that’s how kombucha is made the Better Booch way.
When we first started brewing booch, many moons ago, we were brewing out of our home kitchen. These days the Better Booch brewery looks a lot different – we no longer rent our kitchen by the hour or bottle by hand – but the thing that hasn’t changed over the years is our commitment to brewing a Better kombucha with intention.
The truth is, brewing kombucha is as much science as art. Our expert team of brewers includes a flavor Chemist, a Microbiologist, and a Chef, so we really know our brew inside and out. Each flavor of Better Booch is built upon its own unique loose-leaf tea blend and flavored with botanicals, herbs, and adaptogens. In essence, we’ve done our homework. It would be easier to cut corners and take shortcuts, a lot of kombucha brands do, but that’s not our vibe. We’ve spent years mastering the science of kombucha brewing so only the best makes it to the can.
So we’re inviting you to join us on a virtual field trip to the Better Booch HQ for a tour of the brewery and to get a peek into how kombucha is made the Better Booch way.