The Story Behind Our Female Founded Independent Kombucha Brewery

Our mission

Twisted Kombucha was founded with one simple idea - to make proper kombucha.

Handmade ∘ Vegan ∘ Low sugar ∘ Backed by science

We believe kombucha should be made properly - with time, care and real fermentation.

Small batch, carefully crafted

Every bottle is made by us in our London brewery.

Live and raw

We make our kombucha the way you would at home - never pasteurised, and not from concentrate.

Naturally flavoured

We always use real fruit, botanicals and herbs - for an unmatched depth of flavour that tastes real.

Meet our founder Lou

My journey with kombucha began while working as a nutritionist for the NHS, where I saw first-hand the impact poor diet was having on people's health.

I started brewing kombucha at home, which sparked a deeper curiosity about the science behind fermentation. During my Master’s in Food Science, I explored this further, bringing together my passion for nutrition with a scientific understanding of fermentation.

In 2019, I took the leap and founded Twisted Kombucha with a clear ambition: to create genuinely functional kombucha that honours the tradition of fermentation while standing up to scientific scrutiny.

- Lou Dillon, BSc, MSc. Association for Nutrition, Institute of Food Science & Technology.

Twisted through time