Raw. Live. Organic Ingredients. Non-alcoholic.
Our kombucha is brewed in small batches in the Ottawa Valley.
What is Kombucha?
Kombucha is a naturally fermented tea. Kombucha uses a similar fermentation process as beer, wine or cider but also contains beneficial bacteria helpful for digestion.
We start by brewing green or black tea and combine it with an organic, fair-trade sugar. We add the sweetened tea to a culture called a SCOBY - a Symbiotic Culture of Bacteria and Yeast. The yeast of the SCOBY consume the sugar as its nutrient and produce alcohol. The bacteria of the SCOBY then consume the alcohol to produce acetic acid.
The end result is a non-alcoholic low-sugar beverage full of bacteria (the good kinds of course), antioxidants, B Vitamins, and beneficial acids great for digestion.
This raw kombucha undergoes a secondary fermentation with a herb or fruit infusion to produce various flavours and natural carbonation.
We start by brewing green or black tea and combine it with an organic, fair-trade sugar. We add the sweetened tea to a culture called a SCOBY - a Symbiotic Culture of Bacteria and Yeast. The yeast of the SCOBY consume the sugar as its nutrient and produce alcohol. The bacteria of the SCOBY then consume the alcohol to produce acetic acid.
The end result is a non-alcoholic low-sugar beverage full of bacteria (the good kinds of course), antioxidants, B Vitamins, and beneficial acids great for digestion.
This raw kombucha undergoes a secondary fermentation with a herb or fruit infusion to produce various flavours and natural carbonation.
What's in it for me?
What isn't!?
Aside from being delicious, kombucha is also nutritious.
The naturally occurring bacteria aids in digestion and is known to boost the immune system.
It also contains enzymes, antioxidants, amino acids, organic acids, B and C Vitamins, and polyphenols.
It all starts with a healthy gut.
Naturally fermented foods help balance the bacteria in your digestive tract.
Aside from being delicious, kombucha is also nutritious.
The naturally occurring bacteria aids in digestion and is known to boost the immune system.
It also contains enzymes, antioxidants, amino acids, organic acids, B and C Vitamins, and polyphenols.
It all starts with a healthy gut.
Naturally fermented foods help balance the bacteria in your digestive tract.
PRIMARY BENEFITS OF KOMBUCHA
- Beneficial Bacteria
- Energizing
- Detoxifying
- Immune Boosting
- Protective against free radical damage
- Balancing
- Boosts Metabolism
- Improves Digestion
A HEALTHY ALTERNATIVE
Kombucha has a lightly sweet, acidic flavour that is gaining popularity not only for its health benefits,
but as a refreshing alternative to sugary beverages.
but as a refreshing alternative to sugary beverages.
MOTHER KNOWS BEST!
"Listen to Your Mother"
The SCOBY, AKA the culture, is a living, growing organism. It is gelatinous and light in colour. A healthy SCOBY “mother” can regenerate and make a “baby” which can be used for another batch for you or a friend if you like to share. Similar to what you see in the bottom of a bottle of apple cider vinegar, the resulting mother from the fermentation process contains a higher concentration of beneficial properties. So don’t shy away from the mother in the bottom of your kombucha bottle!
Kombucha Brewers International
We are members of Kombucha Brewers International, a non profit trade association committed to promoting and protecting commercial Kombucha Brewers around the world. KBI's mission is to educate consumers and retailers about the benefits of Kombucha through setting ethical industry and labeling standards, engaging in class marketing and pioneering research. KBI represents the Kombucha Tea bottled beverage category globally and has over 130 commercial brewer members. KBI strives to promote, protect and enhance the overall well-being of the industry by creating an open line of communication between brewers and regulators while advancing our industry through advocacy, education, research, and modern legislation. Visit kombuchabrewers.org to learn more.
What's up with the name?
Is it a bird? Is it a plane? No, it's the Laurentian Mountains!
Our logo represents the Laurentian Mountains and the water of the Ottawa River.
Working in the Deep River/Chalk River area, we designed our logo to depict the beautiful view we see every day. We can even see these mountains from our brewery!
It was at this very location that we first met, and were engaged. We have climbed those mountains for years and enjoy being on the Ottawa River.
We wanted to honour the environment in which we live and call home.
Working in the Deep River/Chalk River area, we designed our logo to depict the beautiful view we see every day. We can even see these mountains from our brewery!
It was at this very location that we first met, and were engaged. We have climbed those mountains for years and enjoy being on the Ottawa River.
We wanted to honour the environment in which we live and call home.
*Rainbow Laurentian Mountains picture courtesy of Olivier Thiriet Photography*
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Let's talk 'nerd'.
We live in a symbiotic relationship with the bacteria in our gut. This gut biome is essential in helping us digest our food and acts as a buffer to the pathogens and toxins we consume. The bacteria in our gut is weakened by stress, poor diet, antibiotics and pesticides which are pervasive throughout our environment. By consuming fermented foods like kombucha, we strengthen our gut biome and improve digestion, nutrient absorption, immunity, and detoxification. |
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Kombucha is made from the tea from the Camellia Sinnesis plant, sugar in the form of sucrose and the symbiotic culture of bacteria and yeast (SCOBY). The bacteria are mainly Acetobacter aerobic and the yeasts are Saccharomyces Boulardi and Brettanomyces in aerobic and anaerobic forms.
During the primary fermentation of the nutrient, the yeasts cleave the sucrose into fructose and glucose. The glucose is consumed by the yeast to produce ethanol and by the bacteria to produce gluconic acid. The bacteria then use the ethanol to produce acetic acid. These acids give kombucha its sour taste and react with minerals in our guts to produce an alkalizing effect on the body. The remaining fructose sweetens the brew and has the advantage of having a low glycemic index to reduce the body’s insulin response. |
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