Ferm Kombucha Blueberry Blackcurrant
Information
At our own kombucha brewery in the hearth of Bruges we use the best organic ingredients to create a fine effervescent fermented tea. Based on ancient recipes and fermentation cultures these teas are carefully brewed to bring out subtle tangy and surprising flavours.
Kombucha has been drunk for thousands of years, mostly for its beneficial healthy properties. It is filled with antioxidants from the tea and creates organic acids that aid the body in its digestion and all other kinds of processes.
The cassis or blackcurrant is a well known powerhouse of antioxidants, this added to kombucha makes this flavour a real superhero. The deep notes of currant combined with the sweet blueberry flavours make this our most fruity of the four flavours. Although it doesn't have any more sugars than our other flavours, the red juice tends to be perceived a little bit sweeter. It is ideally enjoyed alongside your favourite desert or an in between pleasure with no guilt!
What's inside?
Filtered water, cane sugar*, green and black tea*, blueberry juice*, blackcurrant extract, kombucha cultures*, carbon dioxide. (*from organic sources)
What about nutrition?
This kombucha has 83kJ and 20Kcal of energy for every 100ml.
There's 4 grams of unrefined fermented cane sugar inside and nothing else.
No cold storage.
Many kombuchas have to be stored at fridge temperatures. Ferm kombucha however has been stabilised to suit room temperature conditions. This does in no way reduce the value or flavour of the drink. It can be kept up to 12months after purchase and keeps its flavour until the end.
| Length | 5.5 cm |
| Width | 5.5 cm |
| Height | 13.4 cm |
| Diameter | 5.5 cm |
| Weight | 260g |
| Volume | 0.25 liters |
| Values | Handmade, Organic, Social Good |
| Made in | Belgium |
| Brand location | Belgium |
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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!
