Kombucha is a sugar-sweetened tea fermented by a community of organisms into a sour tonic beverage similar to sparkling apple cider. Kombucha is produced by a SCOBY (Symbiotic Colony of Bacteria and Yeast), which is also called a mother. Kombucha is reported to have originated around 5,000 years ago in China. It then spread to east Russia and Europe in the 1900"s. It has health benefits related to its metabolic byproducts and living bacterial cultures. It is a probiotic beverage.
Yes, organic cane sugar, but the SCOBY feeds on sugar and changes much of it into acids. When Kombucha is fermented to the point that there is no sugar, it becomes extremely sour. The American Diabetes Association reports that Kombucha might actually help diabetics by lowering blood sugar levels.
References: Wild Fermentation by Sandor Katz, Wikipedia, and American Diabetes Association Community website.
Geyser Farm is a small, family farm and business owned by Mark and Caroline Rehder. Our history includes over 30 years of sustainable farming. We have taken our passion for building healthy communities through agriculture and agricultural products into our new venture of brewing Kombucha. We have striven to produce the freshest, most flavorful Kombucha by using only organic ingredients: organic teas and organic sugar, fruits grown organically on our farm, and other organic products from Montana farmers. The decision to produce an authentic, low alcohol Kombucha was the inevitable result of the natural fermentation process. Our Kombucha, brewed in small batches, is undiluted, unadulterated, and unquestionably fresh.