motherlove ferments
Kombucha Home Brew Challenge - May 29th
Kombucha Home Brew Challenge - May 29th
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Welcome to the Kombucha Home Brew Challenge – a thrilling competition hosted by MotherLove Ferments! This event aims to bring together passionate kombucha enthusiasts and homebrewers to showcase their skills, creativity, and love for this fermented beverage. Whether you're a seasoned kombucha brewer or a beginner, this competition promises an exciting opportunity to share and taste unique homemade kombucha creations. So, get your SCOBYs ready and let the brewing battle begin!
Event Details:
- Date: May 29th, 2024 6pm-8pm
- Location: MotherLove Kombucha Bar 109-889 Vaughan Ave Kelowna BC
- Registration:
- Interested participants can register online or at MotherLove Ferments before the registration deadline.
- Provide essential information such as name, contact details, and a brief description of your brewing experience (if any).
- Entry fee: $20
- Competition Categories: You may enter 1 or both categories.
- Traditional Brew: Classic kombucha flavours made with traditional tea bases and standard fermentation techniques.
- Creative Fusion: Innovate and experiment with unique flavour combinations, herbal infusions, fruit blends, or other exciting additions.
- Competition Timeline:
- Registration Period: You may register up until May27th at midnight.
- Judging Period: May 29th 6-8pm
- Winners Announcement: Three days after competition
- Competition Guidelines:
- Each participant can submit only one entry per category.
- Entries must be homemade and brewed within the competition timeframe.
- Sampling and judging takes place at the home brew competition on May 29th.
- Each entry should consist of two 16 oz (473 ml) bottles or one 32 oz (946 ml) bottle of kombucha. 1 bottle will be presented to the judges for sampling.
- Participants must provide an ingredient list.
- All entries must be labeled with the participant's name, category, and entry number.
- Judging Criteria:
- Flavour Profile: Balance, complexity, and overall taste experience.
- Aroma: Pleasant and enticing scent.
- Appearance: Clarity, carbonation, and visual appeal.
- Creativity: Originality and unique use of ingredients.
- Brewing Technique: Skill, fermentation quality, and consistency.
- Prizes:
- Category Winners: Special recognition and a chance to have their flavour featured as a seasonal, kombucha brewing supplies, and exclusive merchandise.
- Runner-Ups: Certificates of achievement and brewery gift cards.
- Tasting and Event Day:
- On the event day, participants and attendees can enjoy kombucha tasting from the competition entries.
Remember, the Home Brew Competition is all about celebrating the art of homemade kombucha brewing and fostering a sense of community. Get ready to be inspired, learn from fellow brewers, and experience the delightful world of kombucha!
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.