Skip to product information
1 of 1

motherlove ferments

Okanagan Office Kegs Subscription

Okanagan Office Kegs Subscription

Regular price $120.00 CAD
Regular price Sale price $120.00 CAD
Sale Sold out

Introducing our exclusive workplace Kombucha Subscription - the perfect blend of wellness and refreshment for your workplace! Elevate your office culture with an endless flow of kombucha, available on tap and in convenient cans, tailored to meet the unique needs of your team.

Not in the Okanagan? If you're located anywhere in the Lower Mainland, Sea to Sky or  Sunshine coast we'd be happy to hydrate your office! Just select the $50 flat rate shipping option and then choose any cans or kegs you'd like and the frequency. Any questions? We're happy to help.

Subscription Benefits:

1. Kombucha on Tap: Say goodbye to the hassle of individual bottles and hello to a sustainable, eco-friendly solution. Offering a rotating selection of flavours brewed to perfection. Simply bring your reusable cup or glass, fill up, and savour the fresh, effervescent taste. You can choose the same flavour each month or switch it up. 

2. Free Delivery: We offer free delivery right to your office in Kelowna and West Kelowna on the first Tuesday of every month. If that day doesn't work, you can always pick up from our downtown location any day of the week. 

3. Health and Wellness: Kombucha is not only delicious but also incredibly good for you. It's loaded with probiotics that promote a healthy gut, antioxidants for overall well-being, and a low sugar content to keep energy levels stable throughout the day. With our subscription, your team can stay energized and focused while embracing a healthier lifestyle.

4. Sustainability: We are committed to sustainability, and our subscription reflects that. Our kombucha is brewed using organic ingredients and packaged in recyclable cans. By opting for our office subscription, you're not only promoting a healthier workplace but also contributing to a greener planet.

Ready to transform your workplace into a hub of health, wellness, and refreshment? Elevate your team's well-being, boost productivity, and create a vibrant, eco-conscious office culture. Subscribe today and make kombucha an integral part of your office routine!

View full details

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.