We’ve packed our fridge with delicious Better Buzz kombucha…..this wellington founded brand is delicious and made with care, quality and your health in mind.
Here’s the buzz…..
packed with naturally occurring saccharomyces boulardii probiotic bacteria (that’s one of the best ones for digestion and immunity)
fair trade accredited
innovative craft brewed flavours
The People and Ethics Behind Good Buzz:
Good Buzz Kombucha is a low-sugar brewed probiotic soft drink thought to have originated in Manchuria, China over 2000 years ago.
Alex’s grandmother, Amy, started making what she called Manchurian Tea in 1974 in Kaikohe, NZ. Her kombucha culture continues on 40 years later with Good Buzz, handed on down through the family.
Amber, the boochmaster at Goodbuzz, first dabbled in making kombucha four years ago but started back into it again in New Zealand mid 2012. Nine months of experimenting with different teas, sugars and amounts, temperatures and methods, as well as dealing with exploding bottles, and something magical happened. A brew came to life that was unlike any other kombucha they had tasted before – this was more like a cider, lacking the strong vinegary taste commonly found in other kombuchas.
Alex had been working for a Silicon Valley software company for almost five years, thoroughly enjoying big data analytics, but when ‘Booch’ happened he knew something very special had been created. Not a gambler, but certainly a risk taker on a ‘good thing’, he came up with the business plan and identity-to-be for what would become Goodbuzz Brewing Co.
Both Alex and Amber are children of chiropractic and naturopathic fathers. Healthy living and eating using what nature has given has been the foundation of their lives and they are now proud to be able to share these principles with others too.
Booch® is not the brand of kombucha that just sits in the fridge at your local healthfood shop. It is also the beverage that sits next to fizzy drinks and juices at the café, the restaurant, even next to alcoholic beverages at the bar. It is packaged in a brown bottle to preserve the contents but also allows for the bottle to be comfortably held in social settings. 🙂 When individuals choose a Booch® because they are driving, pregnant or simply saying ‘no boozies tonight’ they are still getting a ‘true brew’, not just a sugary soft drink or ‘near-beer’.
There are 100s of different kombucha brands being sold in in the USA today, but only a handful of brands in NZ and a few great cafes who make their own in-house.
It takes a little over two weeks to make a bottle of Booch®, from fermentation through bottle- conditioning, which builds the carbonation and gives the brew a richer flavour. The fermentation process consists of placing a kombucha culture on a sweetened tea for about eight days and
subsequently produces a tangy, slightly fizzy liquid. It no longer resembles tea at this stage, except for a hint of tea flavour.
Goodbuzz Booch® sets itself apart from every other kombucha brand available, with a very unique, yet palatable taste. The raw sugar used to brew with is broken down through the fermentation process, similar to making beer, but sucrose and fructose average about 2% or 6.6g per bottle (across the flavour range). Kombucha is enzyme rich and consists of dozens of organic acids to include acetic, lactic, glucuronic and gluconic acids. Due to the fermentation process Booch® contains some residual alcohol but never more than 1% (typically 0.5-0.8%), similar to a handcrafted ginger beer. NZ food code regulation states that non-alcoholic beverages must contain less than 1.15% alcohol by volume.
Booch® is probiotic meaning that is has live, good bacteria in it. The bacterium preserves the brew and will continue to ferment the liquid. Cold slows this process down. Consumers may find live cultures in their bottle; generally this is a small, slightly rubbery disc at the top of the bottle, similar to a skinless grape. This is totally harmless and most people simply eat/swallow it, though it can be discarded. This is an indisputable sign that the drink is in fact ‘living’ and probiotic. A bottle of Booch® currently has a ‘Best Before’ date of 4 months after bottle-conditioning, only to ensure a high quality taste without tasting ‘vinegary’.
All teas used have been carefully selected based on the taste produced and the absence of chemical residues. Green Tea, when used, is organic. We use Fair Trade and Organic Sugar. Artesian water from the Hutt Valley aquifer, Te Puna Wai Ora (The Spring of Life), in Wellington is the source of water for Booch® and has not been treated by any type of chemical: chlorine, fluoride etc. The water is simply run through a commercial grade carbon and UV filters.