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Kombucha is a fermented natural drink that has been brewed and enjoyed for thousands of years.


The ingredients in Kombucha are simple, sugar, water, tea/herbs and a Kombucha SCOBY (Symbiotic culture of bacteria and yeast).

At Klint & Bro brewery we only use the highest quality ingredients.


Of these ingredients we brew a delicious sweetened tea that we put in a vessel.


In the vessel the Kombucha is fermented and we wait patiently for a period of three to four weeks for the characteristic Kombucha taste to develop.

During this process the SCOBY eats the sugar and create the probiotics and organic acids that is distinctive for the Kombucha.


When the taste has matured and the beverage has reached the right amount of acid the Kombucha is then bottled by hand.

The bottled Kombucha will remain at room temperature for about one week which is enough time for the yeast to produce the wonderful tiny bubbles.
after that the Kombucha is kept cold to stop the fermentation.

The result is a sweet and beautiful drink with nice bubbles and fresh acid.

Our Kombucha is unpasteurized and unfiltered, why natural precipitation can occur.