In about twelve weeks of aerobic fermentation, allowing oxygen in, the bacteria and yeasts work their magic. Providing the perfect circumstances for wild fermentation means controlling time and temperature are essential. Then, pH and sugar level measurements and sensory tests allow us to steer it in the right direction. Working with precision and craftsmanship, our producer, then blends the kombucha with fresh fruits or botanicals to its final product. Forever inspired to create the perfect balance of organic acids to present a fresh kombucha flavour with fruity and floral notes.
If it wasn’t clear, there are no (artificial) additives in our kombucha and we take great pride in that.
The YAYA Kombucha brewery was a one of kind production location for kombucha. As the kombucha industry is relatively young there’s no standard brewing equipment. You’ll see that, even in the US where kombucha has become mainstream, brewers use very different fermentation tools and techniques.
Between 2017 and 2023 we did all the production ourselves. Unfortunately as a result of both Covid and our fast growth we decided to do things differently and outsource all the production by 2024. It was a lot of work brewing and filling million of bottles and cans but we also had a lot of fun doing it (special s/o to Kevin!).
For example, we have worked together with an ex-Heineken welder and designed a large tea brewing installation for our kombucha. It’s unique in the world (and for sale now ;). It brews up to 3,000L of sweet tea a day which is then mixed with the house culture of bacteria and yeasts.
