Booch is the brainchild of Eoin Flinn who stumbled across the wonders of Kombucha in 2016. Since his first brew, Booch have perfected the scrummy ginger and berry blend that they sell today. Using the finest Oolang tea in Kenya and a mixture of Kenyan berries and ginger, Booch brew in no more than 5l glass jars, just as you would do at home. This small batch, home brewed style makes Booch particularly special in our eyes and we just love their brand.
Discovery of Kombucha
The saying – ‘everything happens for a reason’ totally resonates through this story. Eion picked up a ‘SCOBY’ for his wife Megan in 2016. Being left to ‘look after’ this new pet for a couple of weeks lead Eion down a rabbit hole of information, intrigue and trial. Starting to experiment with different teas and flavours, conditions and brew times, Eion was fixated. His new-found interest began to fill their kitchen to the point of overflow and the time he was spending caring for and enhancing his brews was getting unsustainable. So, he rented a new space, hired his first employee, Maureen and started a streamline process whilst maintain the small batch, home brew.
What is Kombucha
Kombucha is a fermented tea. The tea is fermented via a SCOBY – a symbiotic colony of bacteria and yeast – it starts off with very sweet tea but very little of that sugar ends up in the finished product. The sugar fuels the fermentation as the SCOBY digests it and produces a range of organic acids; B vitamins and vitamin C; as well as amino acids and enzymes. And of course, there are all the benefits of the probiotic microorganisms themselves. The final stage of the creation process is an anaerobic ferment which allows the brew to become effervescent and flavoured.