FERM Kombucha
1.0
Brugge, Belgien
FERM Kombucha tilbyder 3 produkter. Tilmeld dig for at se mere.
FERM Kombucha sælger
Om FERM Kombucha
FERM står for forskellige ting. Det kommer fra "Fermentation", men har også et hollandsk link, der betyder "god" og "stærk". Virksomheden blev grundlagt af Wouter, der længe havde været restaurantchef og kok. Siden de tidlige teenageår har kunder i stigende grad efterspurgt alternativer med lavt sukkerindhold og alkoholfrie muligheder.
Fermentering blev en modefænomen for ti år siden. Sauerkraut, som har tusind års historie på den nordlige halvkugle, blev genoplivet. Kimchi, den koreanske fermenterede kål, ingefærøl og vandkefirer, dukkede alle op igen. Meritter tilfalder en meget stor del til den amerikanske gæringsentusiast Sandor Katz. Hans †The Art of Fermentation†er allerede en klassiker i kulinariske kredse.
Wouter tog et dybt dyk i gæringens verden. Et par år senere dukkede han op igen. Med en let brusende og mildt syrlig flaske. Det lugtede af lambicøl, selvom det ikke smagte af andet. Kombucha blev ikke opfundet i Vesten. Det er sandsynligvis opstået for tusinder af år siden i en glemt krukke med sød te. Luftbårne gærarter og bakterier koloniserede partiet og forvandlede det til noget helt andet, surt, eddikeagtigt.
I længst tid er det også, hvad kombucha var, eddikes ildelugtende fætter. Indtil en ung mand ved navn GT Dave fra Bel Air besluttede at starte nogle eksperimenter i slutningen af 90'erne.
Det kan vi selvfølgelig ikke vide med sikkerhed. Men det er bestemt muligt, at vi ikke ville have den nuværende milliard dollar kombucha-industri uden GT Dave. Han tog den ældgamle drink og forvandlede den til den lækre drink, du nu finder i mange restauranter og butikker rundt om i verden.
Det tog et stykke tid for populære kombucha-smag at krydse Atlanten. I 2016 lancerede vi endelig vores første drinks på det belgiske marked. Wouter, bevæbnet med en smagsudviklingsbaggrund, tog brygningsaktiviteterne ud af sit hjemmekøkken til et fuldskala bryggeri. Pascal sluttede sig til holdet og gik fra restaurant til barer og enhver, der var modig nok til at prøve denne nye gamle ting. Og Kester, han sørgede for, at de ikke gik konkurs!
I skrivende stund er FERM Kombucha en af de hurtigst voksende kombucha-virksomheder i Europa, og der er ingen ende i sigte! FERM stands for different things. It comes from “Fermentation” but also has a Dutch link meaning ‘good’ and ‘strong’. The company was founded by Wouter who had long been a restaurant manager and chef. Since the early teens, customers were increasingly asking for low sugar alternatives and alcohol free options.
Fermentation became a fad a decade ago. Sauerkraut, which has a thousand year history in the Northern hemisphere, was revived. Kimchi, the Korean fermented cabbage, ginger beers and water kefirs, they all resurfaced. Merits go to a very large part to American fermentation enthousiast Sandor Katz. His “The Art of Fermentation” is already a classic in culinary circles.
Wouter took a deep dive in the world of fermentation. A few years later he resurfaced. With a lightly effervescent and mildly sour bottle. It smelled like lambic beer, though tasted like nothing other. Kombucha wasn’t invented in the West. It probably originated thousands of years ago in a forgotten jar of sweet tea. Airborne yeasts and bacteria colonised the batch and transformed it into something completely different, sour, vinegary.
For the longest time that’s also what kombucha was, vinegar’s smelly cousin. Until a young man called GT Dave from Bel Air decided to start some experiments in the late 90’s.
We can’t know for sure of course. But it’s definitely possible that we wouldn’t have the current billion dollar kombucha industry without GT Dave. He took the ancient drink and transformed it the delicious drink you now find in many restaurants and shops around the world.
It took a while for popular kombucha flavours to cross the Atlantic. In 2016 we finally launched our first drinks in the Belgian market. Wouter, armed with a flavour development background took the brewing activities out of his home kitchen to a full scale brewery. Pascal, joined the team and went from restaurant to bars and anyone brave enough to try this new old thing out. And Kester, he made sure they didn’t go bankrupt!
At the time of writing, FERM Kombucha is one of the fastest growing kombucha businesses in Europe and there’s no end in sight!
Fermentering blev en modefænomen for ti år siden. Sauerkraut, som har tusind års historie på den nordlige halvkugle, blev genoplivet. Kimchi, den koreanske fermenterede kål, ingefærøl og vandkefirer, dukkede alle op igen. Meritter tilfalder en meget stor del til den amerikanske gæringsentusiast Sandor Katz. Hans †The Art of Fermentation†er allerede en klassiker i kulinariske kredse.
Wouter tog et dybt dyk i gæringens verden. Et par år senere dukkede han op igen. Med en let brusende og mildt syrlig flaske. Det lugtede af lambicøl, selvom det ikke smagte af andet. Kombucha blev ikke opfundet i Vesten. Det er sandsynligvis opstået for tusinder af år siden i en glemt krukke med sød te. Luftbårne gærarter og bakterier koloniserede partiet og forvandlede det til noget helt andet, surt, eddikeagtigt.
I længst tid er det også, hvad kombucha var, eddikes ildelugtende fætter. Indtil en ung mand ved navn GT Dave fra Bel Air besluttede at starte nogle eksperimenter i slutningen af 90'erne.
Det kan vi selvfølgelig ikke vide med sikkerhed. Men det er bestemt muligt, at vi ikke ville have den nuværende milliard dollar kombucha-industri uden GT Dave. Han tog den ældgamle drink og forvandlede den til den lækre drink, du nu finder i mange restauranter og butikker rundt om i verden.
Det tog et stykke tid for populære kombucha-smag at krydse Atlanten. I 2016 lancerede vi endelig vores første drinks på det belgiske marked. Wouter, bevæbnet med en smagsudviklingsbaggrund, tog brygningsaktiviteterne ud af sit hjemmekøkken til et fuldskala bryggeri. Pascal sluttede sig til holdet og gik fra restaurant til barer og enhver, der var modig nok til at prøve denne nye gamle ting. Og Kester, han sørgede for, at de ikke gik konkurs!
I skrivende stund er FERM Kombucha en af de hurtigst voksende kombucha-virksomheder i Europa, og der er ingen ende i sigte! FERM stands for different things. It comes from “Fermentation” but also has a Dutch link meaning ‘good’ and ‘strong’. The company was founded by Wouter who had long been a restaurant manager and chef. Since the early teens, customers were increasingly asking for low sugar alternatives and alcohol free options.
Fermentation became a fad a decade ago. Sauerkraut, which has a thousand year history in the Northern hemisphere, was revived. Kimchi, the Korean fermented cabbage, ginger beers and water kefirs, they all resurfaced. Merits go to a very large part to American fermentation enthousiast Sandor Katz. His “The Art of Fermentation” is already a classic in culinary circles.
Wouter took a deep dive in the world of fermentation. A few years later he resurfaced. With a lightly effervescent and mildly sour bottle. It smelled like lambic beer, though tasted like nothing other. Kombucha wasn’t invented in the West. It probably originated thousands of years ago in a forgotten jar of sweet tea. Airborne yeasts and bacteria colonised the batch and transformed it into something completely different, sour, vinegary.
For the longest time that’s also what kombucha was, vinegar’s smelly cousin. Until a young man called GT Dave from Bel Air decided to start some experiments in the late 90’s.
We can’t know for sure of course. But it’s definitely possible that we wouldn’t have the current billion dollar kombucha industry without GT Dave. He took the ancient drink and transformed it the delicious drink you now find in many restaurants and shops around the world.
It took a while for popular kombucha flavours to cross the Atlantic. In 2016 we finally launched our first drinks in the Belgian market. Wouter, armed with a flavour development background took the brewing activities out of his home kitchen to a full scale brewery. Pascal, joined the team and went from restaurant to bars and anyone brave enough to try this new old thing out. And Kester, he made sure they didn’t go bankrupt!
At the time of writing, FERM Kombucha is one of the fastest growing kombucha businesses in Europe and there’s no end in sight!
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