Kombucha is a fermented food dating back to 221 BC. It's made from sweetened tea and cultured with kombucha from a previous batch plus a SCOBY (Symbiotic Culture Of Bacteria and Yeast) mother. In time, the bacteria and yeast transform the sweet tea into a tangy, naturally effervescent beveraage with living probiotics and healthy acids. Kombucha is consumed around the world for improved digestion, immune support and general well being.

Traditionally fermented kombucha requires water plus four components; Camellia sinensis (tea) leaves, sugar, kombucha culture and a SCOBY mother. The seven to 30 day fermentation produces a beverage that is slightly sweet/tart with some natural carbonation, organic acids, probiotics in natural form and trace amounts of alcohol. There is no additional heat treatment (pasteurization) or processing after fermentation that changes the nature of traditional kombucha.

Certified organic kombucha displays the USDA Organic seal on the label. This means at least 95 pecent of the ingredients are grown naturally without the use of any synthetic fertilizers or pesticides and have not been genetically modified (non-GMO). The Idaho State Department of Agriculture (ISDA) certifies that our kombucha adheres to strict sourcing and production guidelines on an annual basis.

All Idaho Kombucha ingredients from our tea leaves to sugar to the fruits, flowers, herbs and roots used for flavoring are organic. The one exception is wild foraged Idaho huckleberries in our What the Huckle-berry. Huckleberries are not cultivated and can only found in the mountains. We think you can taste the Idaho wilderness in every sip!

Kombucha can be enjoyed at any time of day. Drink it in the morning for digestion, midday to boost energy or after dinner to maintain fullness and reduce sugar cravings. If you are new to kombucha, begin with a 4 ounce serving and gradually increase your intake up to 12 ounces per day.

Our kombucha is a raw food that has not been pasteurized (heated), filtered or diluted. It contains living probiotics and should always be kept chilled. When left out of refrigeration it continues to ferment, producing more alcohol, acidity and carbon dioxide. Although not a food safety issue, it does degrade the flavor and live culture content.

Kombucha can be left at room temperature for short periods without compromise. However, it is bubbly and delicious when perfectly chilled (36-40 degrees) before enjoying it.

Our kombucha will retain its freshness, flavor and nutritional value for up to 12 months when stored under appropriate conditions, i.e. refrigerated. The quality is optimal if consumed on or before the best by date (see bottom of can), although it is nearly as good beyond that!

No, our current brewery is dedicated to fermenting and packaging delicious kombucha for your enjoyment. We are on draft and in cans at many locations across Idaho. Please use the Find Us tab to locate Idaho Kombucha near you.

The largest waste products in kombucha production are spent tea leaves, byproducts from organic ingredients and SCOBY mothers that are no longer viable for fermentation. We proudly divert our tea leaves and organic scraps to composting for soil enrichment, and our SCOBY mothers become high protein pig and chicken feed on a local farm.