motherlove ferments
Daypass Hard Kombucha
Daypass Hard Kombucha
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Daypass is your ticket to a good time. Your new hard kombucha made with traditional Jun kombucha that undergoes natural fermentation to create a delicious and effervescent beverage. This ferment is naturally gluten free, low in sugar and made with organic green tea, allowing us to create a bold and unique flavour profile that you won't find anywhere else.
Daypass comes in four tasty and refreshing flavours! This ferment is naturally gluten free, low in sugar and made with organic green tea. Just a clean, easy drinking beverage you can feel good about.
- Black Lemonade - Raspberry lemonade with a dark twist. The brightness of lemonade combined with activated charcoal to give this brew a dark grey pour.
- Pina Colada - A tropical symphony of pineapples, and coconuts that will transport you a tropical paradise with every sip.
- Citrus Hops - Everything you've ever wanted in a beer alternative. A seriously delicious blend of grapefruit and hops.
- Pomegranate Rose - The perfect balance of sweet and tart, with subtle notes of floral and fruitiness of pomegranate.
ORDERING
To place an order, visit the Kombucha Bar or send us an email to brewery@motherloveferments.com
See all FAQ's in "About Section"
Frequently asked questions
What is Kombucha?
Kombucha is a fermented tea beverage that has been consumed for centuries and is known for its health benefits. It is made by fermenting sweetened tea with a culture of bacteria and yeast, known as a SCOBY (symbiotic culture of bacteria and yeast). The SCOBY metabolizes the sugar in the tea, producing various acids and trace amounts of alcohol, giving kombucha its slightly-sweet, slightly-tangy taste. It is a source of probiotics, which are beneficial bacteria that can support gut health and digestion. Kombucha also contains antioxidants, b-vitamins and digestive enzymes.
What is Water Kefir?
Water kefir is a fermented beverage made from water, sugar, and kefir grains. It is a non-dairy alternative to traditional milk kefir and is a popular choice for those who are lactose intolerant or prefer a dairy-free probiotic drink. Kefir grains used in water kefir are not actual grains but rather small, gelatinous, symbiotic clusters of bacteria and yeast (SCOBY). When these kefir grains are added to a mixture of water and sugar, they initiate the fermentation process. During fermentation, the kefir grains consume the sugars, producing lactic acid, carbon dioxide, and a variety of beneficial bacteria and yeasts. The resulting water kefir has a slightly tangy and effervescent flavor, which can be further enhanced by adding fruit, herbs, or other flavorings during a secondary fermentation. This versatile beverage is not only a source of probiotics but also provides various vitamins and minerals.
What is a SCOBE?
A SCOBY is an acronym for "Symbiotic Culture of Bacteria and Yeast." It is a slimy, rubbery, pancake-like substance that is used to ferment tea to make kombucha. The SCOBY contains a colony of bacteria and yeast that consume the sugar in the tea, producing lactic acid, acetic acid, and alcohol. These acids give kombucha its characteristic sour taste and also have antimicrobial properties that help to preserve the tea. The yeast in the SCOBY also produces carbon dioxide, which gives kombucha its fizzy texture. The SCOBY is also known as "Mother" or "Mushroom" due to its appearance.