Kommunity Brew hand make these small batch, aged, organic, brewed Kombucha drinks that are based in springwater with less than 2% sugar. They are rich in antioxidants, enzymes and biotics. Kombuchu supports immunity, aids gut-health, stimulates detoxification and is fluoride free.
Originating in the Himalayas, brewing Kombucha is a unique thousand year old tea fermentation process similar to that of beer, wine, cider and kefir.
Developing a contemporary method of Kombucha is not easy. Beau Neunuebel a seasoned craft-beer brewer and whiskey distiller transformed Kommunity Brewing Co. from a small cottage operation into a state-of-the-art microbrewery in Perth.
They focus on using the natural force of gravity to move their Kombucha where ever possible to minimise disruption to the SCOBY culture.
They are dedicated to innovating this process by working along side local engineering graduates, robotic engineers and food scientists to redesign and update current methods to ensure sustainability.
Kommunity Brewing Co. has become a modern facility that will act as an example for future Kombucha breweries.
As part of their quality assurance procedure they liaise with local microbiologists and chemists to ensure their bubbling bodacious brew is best formulated to brew some good.