OUR RANGE OF KOMBUCHA

A fermented tea drink with probiotics, antioxidants and vitamins for the support of your gut health and wellness. Brewed only with the finest, ethically sourced teas, using fresh and local ingredients from Orkney’s natural larder.

Floral, delicate and calming. Infused with pineappleweed (or wild chamomile), our Pineappleweed Kombucha is bright and citrusy with notes of pineapple and lemon. Our flagship wine equivalent.

PINEAPPLEWEED

  • Matricaria discoidea, commonly known as pineappleweed is a herb. They bear distinctive conical flower heads which look remarkably like tiny pineapples. When the leaves are crushed, its possesses a lovely pineapple smell.

  • Pineapples, citrus fruits such as lemon.

  • Floral, delicate and calming, with a bright and citrusy complexion.

Dry, crisp, and vibrant. Infusing sea kelp gives our Sea Kelp Fizz notes of umami and a touch of salty brine that compliments the natural sweetness of this bone-dry Kombucha. Our flagship prosecco equivalent.

SEA KELP FIZZ

  • Kelp is a seaweed rich in vitamins, minerals, antioxidants, and fiber. It naturally has glutamates, making it a common flavor enhancer. Grows in underwater forests.

  • Umami & a touch of salty brine

  • Dry, crisp and vibrant, with a light and champagne-like complexion.

DRY-HOPPED

Our DRY-HOPPED Kombucha drinks like a beer, boasting bold and intense tropical and stone fruit notes such as mango, pear, and peach. Our flagship beer equivalent.

  • El Dorado hops are a type of hop from CLS Farms in Moxee Valley, Washington, USA, first introduced to brewers in 2010.

  • Boasts bold tropical and stone fruit notes like pineapple, mango, and peach

  • Citrusy, hoppy, refreshing

“The newly launched Golden Slipper Brewing Company's versions are superb examples, the best I've ever tasted: flavoursome but with a perfect balance of fruity sweetness and refreshing acidity.” — Duncan McLean,
DIary of a Shopkeeper

KOMBUCHA
FAQs

  • No one knows exactly. Some argue that the first kombucha appeared in south-eastern China some 5000 years ago. Later making it’s way to Russia, where this fermented tea drink is referred to as “tea kvass”. It also found its way to Italy!

    Legend has it the first kombucha was born by accident, in a cup of sweet tea left on a windowsill, where yeast settled in, forming a gelatinous film, eating the sugar, and acidified the tea, thus creating what we call a “scoby”.

  • Kombucha's special taste and health advantages come from the mighty SCOBY, a living culture. This gelatin-like disc, (can be referred to as "mother" also) is a mix of certain bacteria strains and yeast that turns sweetened tea into kombucha.

    Longer kombucha fermentation increases sourness and vinegar flavours as bacteria in the SCOBY convert sugar into acetic acid.

  • Our base ingredients for our Kombucha are: Orkney Water, Organic Cane Sugar, Nanling Mountain Milk Oolong Tea, Fermentation Culture

    We currently have three different infusions available to try:

    Pineappleweed (or Wild Chamomile)
    Sea Kelp Fizz (Sea Kelp)
    Dry-Hopped (El-Dorado Hops)

    VIEW OUR RANGE OF KOMBUCHAS

  • Kombucha is loaded with health benefits. It is probiotic (good for the gut), full of antioxidants and vitamins and minerals. When infused with other ingredients, Kombucha absorbs the benefits of those as well.

    An interesting legend:

    In 415 AD, a doctor from the Kingdom of Sylla (Korea) was invited to treat the Japanese Emperor Ingyō. This doctor would have used a fermented tea to cure the sick emperor. The doctor’s name was Komu-ha. The suffix “cha” (tea in Japanese) would have been added and history would have called it “kombu-cha”, or “Doctor Komu’s tea”.

    You can read more legends and about the origin of Kombucha by reading this fantastic article written by RevolutionFermentation.com

  • Kombucha is a living drink. If unopened, Kombucha can last anywhere from 6-8 months. If opened, we recommend drinking Kombucha fresh (and chilled). Otherwise, the shelf-life is 2 days maximum.

  • Non-alcoholic! The method used for brewing allows the alcohol content to be controlled. Most Kombuchas, including ours, runs at around 0.3%-0.5% ABV, which in essence, is non-alcoholic. However, “hard Kombucha” does exist, and is gaining popularity.