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Backed by Science

Twisted Kombucha was developed whilst doing a Masters in Food Science, carrying out microbiological, biochemical and analytical testing. After critically analysing kombucha I soon discovered the real benefits of the magical ferment and the physiological roles it plays to aid in healthy digestive and immune functions.

Lou Dillon, Founder

Twisted Kombucha brewery, flavouring the kombucha

WHAT IS KOMBUCHA?

Twisted Kombucha is a fermented beverage, made from four ingredients: black and green tea, bacteria, yeast, and sugar.

The drink starts with tea as its base. Sugar is then added, then the bacteria and yeast. The bacteria and yeast eat up the sugar as their food/fuel, which fuels the fermentation process and forms a SCOBY (Symbiotic Colony Of Bacteria & Yeasts). The result is an insane unique matrix of living yeast and multitudes of probiotic bacteria, enzymes and micronutrients.

The longer it ferments, the more the sugar is fermented. A longer fermentation time yields less sugar and more of a vinegary crisp bite to the kombucha. The final product is a carbonated, slightly sweet yet somewhat tart, refreshing fermented beverage

 

FLAVOURING

We flavour during a secondary fermentation using infusions of real fruits, botanicals and herbs which delivers the perfectly balanced flavours.

We bottle condition and even more sugar is eaten by the yeast, which produces the naturally sparkling effervescence

 

HAND BOTTLED & LABELLED

After nature has taken her time, the brew has been tested, tasted and is ready, we lightly filter it to remove any larger strains of yeast that remain. It’s then hand bottled and labelled in our North London brewery.

RAW (UNPASTEURIZED)

Just be mindful to keep your booch chilled as it is a LIVING, UNPASTEURIZED and RAW product. Cold storage prevents over fermentation of the kombucha in the bottle.

We want to prevent any explosions!!!

Our ethos is to be sustainable and ethical. We aim to reduce waste production and keep the earth healthy. Our bottles are recycleable and our tea leaves are passed on to a local artisanal skincare maker.

Twisted Kombucha brewery bottling
Twisted Kombucha on a log in the park

THE WHY 

I began to experiment with my home brewed kombucha in the labs whilst doing a Masters in Food Science, carrying out microbiological, biochemical and analytical testing. After critically analysing kombucha I soon discovered the real benefits of the magical ferment and the physiological roles it plays to aid in healthy digestive and immune functions.

Soon I began having a few ‘eureka’ moments while socialising with friends that were abstaining from alcohol. It dawned on me that they were always frustrated about the lack of choice and bad tasting non alcoholic alternatives.

HEALTHY ALTERNATIVE

I was inspired to embark on a journey to become a Kombucha producer, backed by science. My vision was to have my product served as a healthy alternative to alcohol and high sugar sodas in cafes, bars and restaurants.

So, Twisted Kombucha was born out of a passion for crafting something that would nourish the body and be delicious enough for everyone to love drinking.

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Backed by Science

And Lou’s qualifications in Human Nutrition, Public Health, Sports and Exercise (BSc Hons) and a Master of Science in Food Science & Technology (MSc). She knows her stuff!

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Probiotic Cultures

A healing tonic which supports healthy immune and digestive functions

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unpasteurised

Raw and Alive as it should be. We promise to nurture the live culture and brew with the mother

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Our promise

To lovingly make you the highest quality kombucha poured into every bottle

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Tastes Great

Using delicious fruits, botanicals & natural herbs and no nasty preservatives

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Low sugar

Sugar fuels the fermentation and creates the effervescence

Fermented Fizz

Twisted Kombucha base tea is a perfectly balanced fusion of Japanese Sencha green tea and Chinese black tea with passionflower.  These are our ingredients…..

Chinese black tea with passion flower

The perfect balance of subtle sweetness and tannins for kombucha brewing. Grown in the Xiamen City in Fujian province

Japanese Sencha Green Tea

Grown on the luscious rolling hills of Kyoto and Kyushu, areas known for their ideal climate and soil conditions

Organic unrefined cane sugar

The sugar is eaten by the SCOBY during fermentation and turned into the probiotics, making the kombucha a LOW sugar drink

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Brewery

Muswell Hill

London

N10 3LU

Open Hours

M-F: 9am - 5pm

Sat: CLOSED

Sun: Various markets

Contact us

07731 609598

hello@twistedkombucha.co.uk