Sugar free, but not fun free!
0 carbohydrate, 0 sugar?
Knowing that alcoholic fermentation is the result of the degradation of sugar by the yeasts, which then turns into alcohol and CO2, there is indeed sugar in the manufacturing process. It gives our kombucha a kick, with 5% of alcohol!
However, because we have developed the right parameters, 100% of the sugar is converted into alcohol by our kombucha culture. This way, all the sugar, whether it comes from the infusion of millet (gluten-free cereal) or the fruits we use, is transformed into alcohol.
Why 130 calories per 473 ml can if there is no more sugar?
In food, carbohydrates (sugars), lipids (fat) and proteins provide calories for our body. However, alcohol is a molecule, which, when metabolized, gives calories to our body. This is why, even though there are no carbohydrates, lipids and proteins in our alcoholic kombucha, there are 130 calories per can.
Because the calories come only from the alcohol, our kombucha are low in calories compared to other alcoholic drinks that contain residual sugars and / or higher alcohol content.
Click to find us
Did you know that our hard kombucha can be declined in a multitude of cocktails? Because it's a carbohydrate-free drink, it's easier to control the level of sugar you want to put in your cocktail.
To learn more about kombucha
Kombucha is the product of a double fermentation resulting from a symbiosis of yeasts and acetic and lactic bacteria, in a tea base. Indeed, the sugar is transformed into alcohol by the yeasts, then part of this alcohol is transformed into acetic acids by the bacteria. Like acetic acid, other organic molecules are produced during this fermentation, such as lactic and gluconic acids.
The presence of tea (green, black or white) provides its share of antioxidants and determines its unique taste, after fermentation. Although complex, this process goes back a thousand years: kombucha existed in Asia 2000 years ago.
From its concoction in the depths of the Urals or China, until its rediscovery in North America ten years ago, we offer a revisited recipe by pushing the natural alcoholic fermentation of kombucha up to 5% alcohol!