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.