foodsources
crazy for
kombucha
Local artisans
experience a
surge of sales
Kombucha: a drink hard to pronounce with
a flavour that’s harder to describe. The sweet
and sour beverage is popping up everywhere,
becoming ubiquitous in restaurants, coffee shops
and wellness stores. So, what’s the deal with this
fermented liquid, and why is it so popular?
Trends aside, this brew is not so new. The sour-
sweet, fizzy beverage has been around for thousands
of years, first made in China around 221 BC when
it was known as “the tea of immortality.” While
modern science will puncture any notions that
kombucha will make one live forever, it does contain
probiotic cultures known to promote gut health.
The drink is made by fermenting tea and sugar
with a kombucha culture. Known as “the mother”
or the SCOBY (symbiotic culture of bacteria and
yeasts), the culture looks like a beige, rubbery
pancake. When placed in sugary black or green
tea, this slippery mat of yeast and bacteria works
its magic. As it digests the sugar, it produces a range
of organic acids, vitamins and enzymes. The result
is a beverage that tastes like something between
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ciao! / feb/mar / two thousand nineteen
sparkling apple cider and champagne, and can be
flavoured with juices or infused with herbs, spices
and botanicals.
RISE Kombucha introduced the beverage
to Canada more than 10 years ago in efforts to
combat a discovered gap in the market for healthy
beverage alternatives. Its slew of health benefits
piqued interests nationwide, but its energy-boosting
properties are what really sealed the deal.
Wolseley Kombucha, founded in 2016, was
Manitoba’s first local company to specialize in the
fermented drink. Owner Michelle Leclair found
that making and drinking her own brews seemed to
instantly improve her digestion. She started making
it for her friends, family and yoga instructors before
turning it into a full-time business.
“I think it’s becoming so popular because people
are becoming more mindful of what they put in
their bodies,” said Leclair. “This easily replaces
coffee as a pick-me-up and satisfies those fizzy
cravings in place of a sugary pop.”
Since launching, Leclair has crafted two
signature flavours, elderflower ginger and
pomegranate limeade, with precision and care.
She uses high quality teas and organic ingredients
whenever possible, and the kombucha is fermented
for 16-30 days to minimize sugar and maximize
medicinal properties.
“I really connect with kombucha. If something’s
off, I know how to fix it,” says Leclair. “It’s a little bit
of science and a bit of art.”
Prism Kombucha launched in Manitoba shortly
after Wolseley. Owner Dan Pastuck developed
an interest in fermentation after years of working
in restaurants and started experimenting with
Kombucha
By Kelsey Schaefer