collection: BOUCHE

From the beginning, BOUCHE focused on developing complex flavor structures as a crucial factor for their alcohol-free kombucha.
Initially, the brewery fermented classically with black and green tea as well as scoby. However, they found that open fermentation introduced flavor variations. The solution was closed fermentation, a closed system without scoby that enables consistent results. The developed starter culture now controls the fermentation. The liquid starter culture is based on black and green tea as well as German beet sugar. Kombucha optimization is an ongoing process. By integrating traditional beer brewing and winemaking methods, flavoring was created, a maceration-like process that shapes the taste of their non-alcoholic kombucha varieties.

The focus of BOUCHE is on the taste, which is characterized by depth, complex structures and freshness. The development process is based on three phases in the mouth: the first contact, the middle nuances and the aromas in the finish. The quality of the ingredients, preferably organic products, is also important. A significant step was the cultivation of our own starter culture, which triggers the fermentation process and defines the flavor structure. Unlike home brewing, BOUCHE does not use Scoby, but rather a self-built starter culture. The principle of closed fermentation allows you to better regulate the process. The basic kombucha gets its taste from a final step in which a proprietary method inspired by dry hopping in beer brewing is used. This maceration allows the flavor of the fermented tea to be expanded without adding juices, syrups or concentrates. Instead, hops, bergamots, woods and, more rarely, fruits are used to give the kombucha aroma and complexity.