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Kombucha Craftier And Goes Big


Gut Health Friendly Kombucha

Here’s a fizzy Catch 22 for you: 2018 might be the year gut-health-friendly kombucha turns out to be more mass and more specialty than any other time in recent memory. The once-cloud aged tea drink is currently altogether standard, and with its recently discovered notoriety comes a clique of little, create brewers committed to next-level, occasionally determined ‘booch.

The numbers on kombucha’s development are dazzling. As per Square, kombucha deals are up by in excess of 12 times from three years back, and one research firm says the classification is as of now justified regardless of a yearly $600 million


Creating Kombucha

At the same time, kombucha is more of a speciality drink than before. Much as the craft beer and artisanal coffee movements put product quality into the spotlight, there’s now a lot more passion for the artistry that goes into creating kombucha with new purveyors coming to market.

Territorial ‘booch brewers from Brooklyn’s Pilot to Lion Heart of Portland, OR, are making imaginative flavors with a nearby wind. Also, it’s not only a waterfront thing, either: In New Orleans, there’s Big Easy Bucha’s Voodoo Brew, which joins Southern flavors, for example, chicory and vanilla espresso. More distant north in Pennsylvania, Sole makes an oak-matured mix of blackberries, blueberries, hibiscus, and ginger.


Kombucha probiotic presence

Expect to see kombucha’s probiotic presence permeating your grocery store fridge aisle. If you’re not already on the ‘booch bandwagon, this may be your best opportunity to drink up. Whether people gravitate toward the fermented, fizzy stuff for the taste or for the gut health, the category is more desirable than ever.


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