I’ve been brewing my own Kombucha for about a year and so far my favorite kombucha that I’ve made is Gunpowder Green Tea Hibiscus. It has a good mix of sweet and sour, the sour is stronger than my Green Tea Chamomile. The Green Tea Chamomile that I’ve made is mild, its slightly sweet and slightly sour. I’ve recently made coffee kombucha. The first batch switching from tea kombucha might yield a very mild coffee flavor while retaining the sourness of a standard tea kombucha. Iterations going forward will likely yield a stronger coffee flavor.

My love for Kombucha is both for the mix of sweet and sour flavor and the potential health benefits. Kombucha is packed with acetic acid bacteria that produce anti-inflammatory metabolites and metabolites that modulate the immune system. Many of my articles will be a mix of innovating new flavors and discussing the potential health benefits.

I have a Bachelors in Biochemistry and for the past decade I’ve been obsessed with learning the how the gut microbiome affects the immune system and overall health. My goal is to help people brew kombucha in a safe manner, elicit innovative ideas, educate others on the potential benefits, and to continue to learn and innovate.