| KEEP REFRIGERATED!
Original *
Mild, sparkling and refreshing, ‘Original’ has been crafted to perfection over several years. This balanced blend of Japanese green and Kenyan black teas has a tart and mildly sweet flavour profile, similar to cider. It is the basis for all of our flavours.
ingredients:
green tea, black tea, fair trade raw cane sugar, live kombucha culture
unpasteurised • fermented • vegan • raw • gluten-free • nothing artificial!
Our bottle size is the perfect pour of 250ml. Easy to stack in the fridge, travel with and share.
recipes
| SOLD OUT!
Blood Orange Cayenne *
Our seasonal kombucha has a delectably tangy & fresh citrus flavour, speckled with smoky cayenne for a soft & lingering, spicy kick.
ingredients:
green tea, black tea, fair trade raw cane sugar, live kombucha culture, cold pressed blood orange juice, cayenne pepper
unpasteurised • fermented • vegan • raw • gluten-free • nothing artificial!
Of course our kombuchas can be drunk at any time of the day and blended creatively with cocktail recipes too.
recipes
| ENJOY
Apple Ginger *
This fizzy and zingy classic is great to kickstart your metabolism in the morning or as a mixer with your favourite spirit.
ingredients:
green tea, black tea, fair trade raw cane sugar, live kombucha culture, fresh pressed apple juice, hand grated ginger
unpasteurised • fermented • vegan • raw • gluten-free • nothing artificial!
Our bottle size is the perfect pour of 250ml. Easy to stack in the fridge, travel with and share.
recipes
| UNPASTEURIZED
Coconut Kaffir *
This unique blend is exotic and refreshingly tangy. More tart and sweet than our other brews, this is a favourite of the experienced kombucha drinker.
ingredients:
green tea, black tea, fair trade raw cane sugar, live kombucha culture, coconut water, kaffir lime leaves
unpasteurised • fermented • vegan • raw • gluten-free • nothing artificial!
Of course our kombuchas can be drunk at any time of the day and blended creatively with cocktail recipes too.
recipesBrand story
What is
Kombucha
About Us
Based in culturally diverse Amsterdam, Cultcha Kombucha is a unique, female-owned, artisanal microbrewery (the first in the Netherlands). We craft a healthy, authentic and delicious elixir, selecting only premium ingredients of the highest quality, whilst remaining devoted to the environment.
As culture-thirsty souls with backgrounds in the culinary, linguistic & visual arts, design is nearly as essential to us as flavour. Therefore, we carefully chose our French amber glass bottles (which not only serve to protect the healthy probiotic bacteria but are also beautiful enough to be upcycled), our slim, refined craft paper in bold, representative colors (which can easily be soaked off) and a clean, simple, minimalist, Japanese aesthetic to represent the ancient origins of kombucha.
Similar to the alchemy that takes place during the fermentation process, where the community of bacteria and yeast transform humble tea and sugar into myriad health benefits in the form of a delightful tonic, we too experience the synergistic effects of working together and growing within our local community. For us it’s not just about cranking out another hipster drink. It’s about giving back the most precious thing we know to the community who has made Amsterdam our home.
Therefore we hand -brew, -bottle and –label, with passion and pride, every single batch of Cultcha Kombucha, the surprisingly delicious health remedy that’s been part of our daily lives for decades.
Cultcha Kombucha is a delicious and refreshingly tart, naturally sparkling probiotic iced tea. Fermented and full of antioxidants, b-vitamins, enzymes, & amino acids, it is equally perfect as a healthy alternative to soft drinks and alcohol as it is mixed in a cocktail, and even as a hangover cure.
Kombucha is made by brewing a sweet tea, adding a SCOBY (Symbiotic Culture Of Bacteria & Yeast) and allowing it to ferment over several weeks in a warm, dark climate. During the fermentation process, most of the sugar is metabolized and transformed, resulting in in a slightly sweet & tart, naturally fizzy drink (think: non-alcoholic cider) that just so happens to be very good for you.
Kelly Fagan, kombucha-brewing enthusiast since 2010, is originally from Las Vegas and went on to spend her adult life seeking the culture she had lacked in the desert. She studied French Language & Literature in New York after having spent several years in Paris, and moved to Amsterdam in Sep’14 for love and with the ambition of opening the Netherlands’ first kombucha brewery. After working as the chef at one of Amsterdam’s first vegan/vegetarian, organic restaurants, she achieved her dream, officially founding Cultured Kombucha in early 2016.
| WHERE TO FIND US
| Pick me up!
- amsterdam-centre
- amsterdam-east
- amsterdam-north
- amsterdam-south
- amsterdam-west
- bergen
- den haag
- enkhuizen
- laren
- maastricht
- rotterdam
- utrecht
| Cocktails
| Mix it up!
FOUNTAIN OF LIFE: Apple Ginger Kombucha
Ingredients
St George absinthe x 20ml
Nuestra Soledad ejutla mezcal x 30ml
Lime x 30ml
Ginger syrup x 30ml
Apple ginger kombucha x 120ml
Cucumber strips x 8
Garnish- kimchi salt, cucumber ribbon
Recipe preparation
Gently muddle cucumber and then build up ingredients
Top off with kombucha
Serve over crushed ice in a highball glass
- - -
Recipe by creative drinks consultant: Julian Bayuni
Photography by: David Costa
PLANAS OF THE APES: Coconut Kaffir Kombucha
Ingredients
Diplomatico Planas rum x 30ml
Belsazar White x 20ml
Banana infused Suze x 20ml
Pineapple juice (fresh pressed) x 30ml
Coconut Kaffir kombucha x 90ml
Molasses bitters x 1 drop
Garnish- roasted coconut flakes, mint, dried banana leaf
Recipe preparation
Build up ingredients as listed
Serve on cubed & crushed ice in monkey head
- - -
Recipe by creative drinks consultant: Julian Bayuni
Photography by: David Costa
SMOKE STONED: Original Kombucha
Ingredients
Lapsang infused Ketel 1 matuur genever x 45ml
Stonefruit shrub (apricot, peach, plum) x 20ml
Original kombucha x 100ml
St George absinthe x 5ml
Cardamom bitters x 2 drops
Garnish- burning sage joint mounted on dehydrated orange
Recipe preparation
Build up ingredients as listed
Serve on cubed ice in glass beer can
- - -
Recipe by creative drinks consultant: Julian Bayuni
Photography by: David Costa
SUOMI SUMMER SMASH: Cherry Basil Kombucha
Ingredients
Napue rye gin 40ml
Terschelling cranberry (unsweetened) 40ml
Cilegia liqueur (amareno cherry) 20ml
Cherry & basil kombucha 120ml
Basil leaves 8
Garnish-pickled cranberries, rosemary
Recipe preparation
Smash basil with ice
Add remaining ingredients
Shake & strain
Serve on cubed & crushed ice in crackle highball
- - -
Recipe by creative drinks consultant: Julian Bayuni
Photography by: David Costa