CROSS CONTAMINATION Kombucha is a bit like hot sauce: there's very good, very bad, and lots of nuances in between. We
tested dozens of brands over the past 3 years,
mainly out of curiosity (because we love alternatives to good
beer) and we've met a lot of cool people who make kombucha
kombucha, all with their own particular vision, and who have often
collaborations that we've turned down (ed. note: we could fill a book with the
could fill a book with the collaborations we've turned down)
refused). We
different brands in the fridge of the SWET FACTORY staff
samples we received, or bottles we bought, and finally the one
bottles we've bought, and finally the one we buy the most
is Yugen: Natural Selection. Yugen
combines all the qualities we look for in this particular drink
fermented, with none of the stomach upsets you might expect from other
we fear with other, less well-managed products, organic and
organic and unpasteurized but super-stable... and simple, well-balanced
that quench our thirst when we're sweating in the LAB
next to 100L of boiling hot sauce. It
that we had to carry out a proper cross-contamination
cross-contamination: they put SUN BURN in a special batch of kombucha
of kombucha to flavour it and make it slightly tangy,
and we ripened the vinegar from their kombucha for use
in a special, slightly different batch of SUN BURN.