Blessed Brew FAQ
What makes Blessed Brew Kombucha different than kombucha in stores?
We use local, organic and fair-trade ingredients. Our live culture kombucha is made in small batches in ceramic crocks, not plastic tubs, and we source the finest teas. Blessed Brew is a family run business and our booch is our craft. Each batch is brewed and bottled by hand in the More Good commissary kitchen in Beacon, NY.
Who owns Blessed Brew Kombucha?
Unlike Health Aide and KeVita, we are not owned by Coca Cola or Pepsi. Blessed Brew Kombucha is a family-run business. You can meet us at the farmers markets. We value bringing a nourishing quality product to the community. We promote sustainability with our minimal waste mentality and support local farmers.
Where can I get Blessed Brew Kombucha?
Blessed Brew Kombucha is a locally made craft beverage primarily available at farmers markets in the Greater New York City area. Visit our calendar for location details.
Is Blessed Brew Kombucha available in stores?
Our craft kombucha is currently available in Good Choice Kitchen in Ossining, NY and at the Duo Pantry in Kingston, NY.
Can I get Blessed Brew Kombucha at THE More Good STORE in Beacon, NY?
Yes. Pre-order online and we will let you know when your order is ready to be picked up.
Can I order blessed brew kombucha online?
Yes, you can pre-order your kombucha online by visiting our online store. Make your selection online and we will hold your order at your preferred pick-up location. This guarantees you get the varieties and bottles you came looking for.
Will you deliver kombucha to my home?
Yes. Sign up for our kombucha home delivery subscription.
Can I make kombucha at home?
Yes. Attend one of our workshops or email us any of your questions at firstname.lastname@example.org. You can also purchase a SCOBY culture at the farmers market to get your home brewing started.
What is kombucha?
Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the course of the fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage, with a slightly sweet-tart flavor, full of healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol.
Is this a new health fad?
Kombucha is nothing new, in fact it’s very old. The drink originated in China in 221 BC and while that may simply be a romantic tale, it has been brewed at home for centuries. With less than ⅓ of the sugar commonly found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to kombucha to satisfy their thirst.
What do folks say about kombucha’s key health benefits?
Ancients called kombucha “elixir of life” for a reason, as they experienced firsthand its healthful properties. Here’s what consumers say when asked how kombucha makes them feel:
aids in digestion
supports healthy liver function
balancesthe internal pH
enhances overall health and wellbeing
just “feel good”
lowers bad cholesterol and raises good cholesterol levels in the blood, which can significantly decrease the chances of developing heart disease and/or having a heart attack or stroke.
Why is kombucha made with sugar?
As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lactose) to produce a sweet-tart milk product teaming with probiotics. The process is similar for kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load.
Why does kombucha have to be refrigerated?
If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!
What are the “floaters” in the bottle?
During the fermentation process and even after bottling, the bacteria continues to flourish and produces a by-product of the fermentation. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded.
Does kombucha contain alcohol?
Kombucha contains trace amounts of alcohol, a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative.