Frequently Asked Questions

 

What to know about our organic 100% raw kombucha

 

What is kombucha ?
Kombucha is a fermented tea that has been consumed for over two millennia, growing out of Asia and Eastern Europe. Tea (white, green, oolong, black) is fermented with cane sugar to produce a slightly acidic-tasting, carbonated tea beverage.

What does Brew Dr. mean when it says it is “Craft Brewed”?
Our flavors are completely the product of what we do on the front-end of the brewing process. We have fine-tuned our recipes of high-quality organic teas, herbs, and dried fruits that are steeped together to make our flavor profiles. No altering is done after the fermentation is complete, making our kombucha truly 100% raw. It would be easier to make a large batch of ‘plain’ kombucha with a cheap tea and then flavor it after with juices or other flavoring agents, but we’re tea people and we believe in the art behind the flavor. If you love the taste of our kombucha compared to a lot of other kombuchas out there, this is the reason.

What are the “probiotics” in kombucha? And why are they good for us?

Brew Dr. Kombucha hosts billions of probiotics in every bottle. Here are the details:

  • Beneficial bacteria and yeasts (acetic acetobacter, lactobacillus, saccharomyces) that help populate the gut with healthy flora to aid in digestion
  • Organic acids: acetic acid, lactic acid, propionic acid, glucuronic acid and gluconic acid. These organic acids are known to improve bioavailability of vitamins, prevent accumulation of heavy metals and insoluble oxalates, inhibit pathogenic bacteria, support joint health, modulate immunity and prevent cancer proliferation.

Is there caffeine in Brew Dr. Kombucha?
There are about 15 mg of caffeine in an entire 14 fl oz bottle of Brew Dr. That is a lot less than a cup of coffee (95 mg per 8 fl oz) and even green tea (25 mg per 8 fl oz). The reason there is so much less is that the fermentation process consumes the caffeine while creating the wonderful mix of probiotics in kombucha.

Has this kombucha been pasteurized (is it raw)?
Brew Dr. Kombucha is 100% raw. We wouldn’t dream of pasteurizing (cooking to death) all of those wonderful live and active probiotics.

Is sugar or juice added to Brew Dr. Kombucha?
The only time organic cane sugar is added is at the very beginning, when we sweeten the tea we brew. That sweetened tea is then put into a fermentation vessel along with a kombucha culture (often called a SCOBY – Symbiotic Colony of Bacteria and Yeast) and allowed to do its magic for about two weeks. After that, we do not add anything. No sugar, no juices. If you read the answer to the “craft brewed” question above then you know why we don’t need to alter our flavors after fermentation.

Is Brew Dr. Kombucha organic? How about non-GMO? Gluten Free?
Yes, yes and yes! All of our flavors are USDA Certified Organic. In fact, every ingredient in our entire brewery is certified organic. And you may already know this, but part of organic certification in the US is verification of non-GMO ingredients. So anytime you see the USDA Organic symbol on a product, you can rest assured it is 100% GMO free. And lastly, there are no gluten-risk ingredients at use in our kombucha brewery. All of our kombuchas are gluten free.

What’s the deal with alcohol in raw kombucha?
Good question. A by-product of any fermentation is ethanol. In order to make real raw kombucha that abides by alcohol rules, we utilize a machine that removes alcohol from liquids without the use of excess heat, called a spinning cone column. It is a method of distillation and as such our kombucha brewery is a licensed distillery as well. Here’s how it works: Our kombucha is pumped into the top of the column. Inside the column, the atmospheric pressure is reduced to the point where ethanol (aka alcohol) atomizes at a very low temperature, around 100 degrees. The column is heated to that temperature and the ethanol starts to atomize or turn into a gaseous state. Clean steam is fed into the bottom of the tank. As it travels up through the column it attaches to the ethanol and carries it out of the top and into a secondary chilled column where it turns from gas back into a liquid state. The kombucha passes through out the bottom of the column, never heated past about 100 degrees and thus maintaining all of its live and active probiotics. The only difference is now the ethanol has been removed to the point where the kombucha now has an alcohol content of around 0.2%. Now we’ve got authentic, raw kombucha with naturally occurring probiotics that is legal to sell as a non-alcoholic beverage.