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Why MOMO is organic (and why that's important)

Why MOMO is organic (and why that's important)

This September, The Soil Association is celebrating 50 years of organic certification and as we move into Autumn, it feels a poignant time of year to showcase organic produce and tell you about why we...
Why we're B Corp and what it means

Why we're B Corp and what it means

The B Corp movement is gaining momentum in the UK, and with nearly 2000 companies now certified, it's likely you’ve started to see their logo popping up on more of your favourite products. When we...
Exploring the distinction between chilled and ambient kombucha

Exploring the distinction between chilled and ambient kombucha

Before exploring this distinction, let's remind ourselves that kombucha is fermented tea. To make it, a SCOBY (Symbiotic Culture of Bacteria and Yeast) is added to sweetened tea which drives the fermentation process, resulting in...
brewers adding Starter liquid, aka SCOBY to Kombucha

A deep dive into the Y in SCOBY

Welcome to our second SCOBY session, looking at Yeast. In case you haven’t read our first spotlight on bacteria - SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast. It is the fermentation...
scoby being pulled out of a jar

Spotlight: SCOBY and Bacteria

We asked our head brewer, Matt, to explain the mysterious role of the SCOBY in kombucha. SCOBY is an acronym for Symbiotic Culture of Bacteria and Yeast. It is the fermentation starter that turns tea,...