We found a way to make better kombucha
MOMO has a simple purpose: make the best-tasting, highest-quality kombucha possible, and never compromise.
This year, we've taken the biggest step yet towards that goal. We've evolved beyond our original glass jars to a new generation of custom-built fermentation vessels, the first of their kind, designed exclusively for MOMO.
Josh Puddle, Co-FounderWhen we launched, fermenting in small glass jars seemed the best way to make the UK's best-tasting kombucha.
After five years of brewing this way, we had the knowledge and confidence to take what made the jars special and engineer something even better.
Our kombucha remains raw, full of live cultures, and just as delicious as ever.
It's taken years of development
No other kombucha producer is brewing like this: it's an in-house innovation from our engineering and brewery team.
We built the first prototype in 2023. Innovation Manager Matt Hoyle took a stainless steel table and, working with Production Manager Matt Canham and Co-Founder Josh Puddle, repurposed it into a large, shallow vessel.
What followed was more than two years of testing, learning, failing, building and perfecting. A small team worked patiently to design a system that made the most delicious kombucha, while improving safety, sustainability and consistency.
When the final design was validated, we officially retired our glass jars in December. We're now brewing in purpose-built stainless steel brewing vessels.
Taking the best from tradition
We persisted with small glass jars for so long because they make great kombucha. Good brews need reliable airflow, and the small 10L size kept the entire batch close to the surface.
But the glass jars also had major drawbacks. Every month, all of our 3,000 heavy glass jars were filled, lifted, moved, and emptied by hand, between a heated fermentation room and a chilled storage area. They were a strain on the team and our sustainability.
We were also finding variation between batches, some of our brews tasting weaker than intended.
The new vessels were engineered to take the good bits of the glass jars, without any of the bad. Our new stainless steel vessels are a little like a vast network of small jars.
Listening closely to the kombucha
Our new vessels treat every brew with care. Temperature-controlled heat pads beneath each vessel deliver precise, consistent warmth from batch to batch. At the fermentation surface, integrated mesh airflow screens work to improve oxygen flow where it matters most.
Instead of heating the brewery around the clock, we can now let each vessel manage its own temperature, reducing energy use while improving fermentation stability.
What you've been telling us
A more delicious MOMO
The result is greater consistency. Every bottle now tastes exactly as it should.
The kombucha in your bottle is the same MOMO it has always been: raw, full of live cultures and brewed with care in our New Covent Garden Brewery.
If you've enjoyed MOMO in 2026, you'll know for yourself how delicious our kombucha is. We've carefully monitored the transition and we're delighted with the results.
We've found a better way to make kombucha.
