What is Kombucha
Simply put, kombucha is a fermented health drink. It is a biodiverse collection of beneficial bacteria and yeasts (typically called a “SCOBY” or “mother”) that interact with sweetened tea for a matter of days or weeks at a time. This interaction allows fermentation and oxidation processes to occur, and valuable substances develop in the process. When consumed, it provides significant benefits that come from transforming a sweet-tea concoction into a healthy, nutritious and detoxifying beverage for the whole family to enjoy.
Health Benefits
We brew in small batches, which provides the best atmosphere for our kombucha to produce the most probiotic health benefits. Each sip contains a variety of beneficial acids (glucuronic acid, amino acids, acetic acid, and lactic acid) and vitamins, in addition to the benefits found in each of our flavors.
Considered by many to be the most beneficial byproduct of kombucha, glucuronic acid is used by the liver to detoxify certain compounds in the body.
Organic compounds that can reduce blood sugar levels, promote weight loss, alleviate inflammation and control blood pressure.
Imparts unique benefits to positively impact your skin to boost hydration, stimulate collagen synthesis, and improve discoloration.
Building blocks of protein that help break down food, promote muscle growth, and repair tissue.
Can contain some B-complex vitamins such as thiamin and niacin.
Ways to drink
Tips to falling in love with the best kombucha around (if we do say so ourselves):
Do not freeze
Always keep refrigerated, do not freeze
Best served over ice
One of our favorite ways to enjoy kombucha is in a (preferably fancy) glass, and over ice. This helps preserve the fizz and elevate all the tasting notes for maximum pleasure.
Taste Every Note
Allow the kombucha to flow over your entire tongue to maximize the taste and pick up on all the notes.
Do not shake
Sediment can occur. Since kombucha is naturally fermented and its contents are under pressure, do not shake, gently tilt the bottle back and forth to integrate all the bits.
Tasting kombucha for the first time?
We recommend starting with a clean pallet in order to taste with accuracy.
Avoid sugar before and during your tasting experience. This includes any form of sugar, including artificial sweeteners. Sugar greatly impacts your mouth chemistry and can produce inaccurate and unfavorable results when tasting kombucha.
Frequently Asked Questions
Kombucha is a fermented health drink made up of tea, water, beneficial yeast and bacteria (SCOBY, or symbiotic colony of bacteria and yeast), and sugar. The tea and sugar are used to “feed” the SCOBY. This creates a fermentation process that produces beneficial probiotics essential to good gut health.
Jün is a type of kombucha and is made with the same process and health benefits that regular kombucha has. But it uses honey instead of sugar, it is slightly sweeter, more bubbly, and considered the “champagne” of kombucha. Currently, Aurora Kombucha is the only kombucha brewery in Alaska to offer jün to the public.
From time to time you may find us offering samples at various events. Come say “hi”!
We find the absolute BEST way to drink Kombucha is in a glass--and over lots of ice! Not only does it preserve the fizz, but it also is the best way to get the most out of every flavor. Drinking it straight from the bottle also works, too; there’s no “wrong” way to drink komba.
Everyone is different, but most people could benefit from drinking a few ounces every day. To see benefits, we recommend drinking 8 oz a day for adults (18+ yrs) for two weeks straight…and notice how you feel better!
While kombucha has the potential to naturally develop alcohol during the fermentation process, it’s typically in very small, trace amounts. Aurora Kombucha does not sell alcoholic kombucha, which is anything over 0.5% ABV. Brewing in smaller batches helps us with this process. While there is the possibility of trace amounts of alcohol in any fermented food, it is quite impossible to get drunk on Kombucha, unless it was specifically brewed to be a “hard” (alcoholic) kombucha.
Probiotics are amazing for any pregnant mama to help grow a healthy, happy baby. But we also know that kombucha has known properties to help support the detox of your liver, kidneys, and helps purify your body–something that babies (in utero and otherwise) don’t necessarily need. Talk to your doctor or healthcare provider to feel confident in whatever food or drink you decide to consume during your pregnancy. A lot of mamas who drink kombucha well before their pregnancy continue to during their pregnancy–but again, this boils down to your personal choice and comfort level.
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We don’t have a storefront, but we do sell to local businesses and grocery stores. We’re always looking to expand and bring our komba to a store, restaurant, or market near you–so if you want to see us, tell the store manager! You can also write us to inquire about your area, especially if you live outside of Alaska.
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The short answer is NO. There are strains of yeasts in kombucha called schizosacharomycodes, which are not in the family of candida. Because they’re different types of yeast, the schizosacharomycodes can make war on the bad candida by replacing it with the beneficial forms of yeast that troubles so many people. So drinking our kombucha may help you recover from candida if you’re struggling with it!
Parents, it’s up to you. There are way more benefits to introducing your kids to kombucha compared to a market flooded with sugary alternatives like sodas or fruit juices. Kids don’t need adult portions, so you can integrate smaller amounts into their diet at first, and increase it as they grow with age. (It makes for a great remedy for teenagers with acne!)
Acidic drinks have a reputation for promoting the reabsorption of many drugs. To eliminate any interactions, avoid any acidic beverage (like kombucha) for two hours before or immediately after taking medication. We are not doctors, so consult with your healthcare provider about any questions or concerns you have about pharmaceutical interactions.
Simply put, it’s our endearing nickname for kombucha! Some call it “booch,” others use the entire (technical) name “kombucha”...but for us, “komba” is just a fun name that organically came about one day as our Brewmaster was developing and taste-testing different flavors. It’s a fun way to remember the drink so you can smile and dance in between sips. Do the komba!