At Twisted Kombucha, we believe good things happen when you keep it real.
That means respecting the fermentation process, embracing the power of nature, and never compromising on what goes into your body. No shortcuts. No unnecessary extras. Just real kombucha, naturally alive and unapologetically authentic.
Twisted is where food science meets traditional fermentation — creating kombucha that delivers on both flavour and the benefits that make fermented drinks so special.
We always use real fruit, botanicals and herbs - for an unmatched depth of flavour that tastes real.
Raw and alive
We make our kombucha the way you would at home - never pasteurised or filtered.
Small batch
Every batch is brewed, and hand packed at our North London microbrewery.
We don't take shortcuts - all our kombucha is brewed the traditional way—slow, raw, and alive. Just like you would at home… if you had the time.
Bestseller
Taking the long way means:
We don't make kombucha because it's easy - we make it the right way.
We're proud our real kombucha wins awards year after year - it's not just us who can taste the difference!
Yes – like all traditionally fermented kombucha, ours contains a very small, naturally occurring amount of alcohol produced during fermentation. Twisted Kombucha contains less than 0.5% ABV, making it legally classified as a non-alcoholic drink in the UK.
Yes, but usually in small amounts. Kombucha is made with tea, which naturally contains caffeine. During fermentation, some of it may be reduced, but not all of it disappears. The final amount depends on the amount and type of tea used and the fermentation process.
On average, a 330ml bottle contains around 20–30mg of caffeine, considerably less than a typical cup of coffee.
Absolutely. The sugar isn’t there to sweeten the drink, but to feed the bacteria and yeast (the SCOBY) during fermentation.
Without sugar the fermentation wouldn’t happen. During the process, the culture consumes the sugar and transforms it into organic acids and other fermentation by-products. The result is a naturally fermented drink with its characteristic tangy taste and fizz, and less sugar than it started with.
Yes.
Because our kombucha is raw and unpasteurised, it should be kept refrigerated to maintain its freshness and quality.
If left unrefrigerated for extended periods, the live fermentation may continue, which can affect flavour and carbonation.
Some kombuchas taste more vinegary than others because of differences in fermentation. Acetic acid bacteria convert alcohol produced by yeast into acetic acid, giving kombucha its characteristic tangy, sour taste. These are natural characteristics of kombucha fermentation.
Acetic acid has also been shown in research to help manage blood glucose spikes after meals. So there’s more to it than just flavour!
Our kombucha contains naturally occurring vitamin B12, produced by certain microorganisms during fermentation.
We don’t add any extra B12 — it’s all part of the natural process. And yes, our kombucha has been tested, with one bottle providing almost a third of your recommended daily intake.
Pretty cool what fermentation can do!
REAL KOMBUCHA
NATURALLY FERMENTED
AWARD-WINNING
SMALL BATCH
GOOD FOR GUT HEALTH
LIVE AND UNPASTEURISED
