Off The Rails Kombucha is crafted through natural fermentation. It is created with live cultures and organic acids that give it its signature tang. We don’t pasteurize our kombucha we keep it raw, allowing for a smooth finish. This allows you to get the full benefits. Some Kombucha out there uses a fake fermentation process. Many people have experienced bottled kombucha brands that have a strong bitter, vinegar taste as they swallow it. Many are surprised when they taste our kombucha because it doesn’t have that strong vinegar after-taste. 

There are also many Kombucha brands that add a bunch of extra sugar, use artificial sweeteners, or even artificial flavoring. We believe in real ingredients with real flavor.

Low Sugar Kombucha

Most of the sugar is consumed by the SCOBY in the fermentation process. So, the only added sugar comes from the fruit that we add later. Only a couple do we add some maple syrup too. Therefore, the sugar content in the kombucha ia a lot less sugar than your typical soda or juice.

We have flavors that are bit more tart, and some that are sweeter.

Kombucha is a fermented tea beverage. Kombucha is made by combining brewed black or green tea with sugar, then fermenting it with a SCOBY.

What is a SCOBY in Kombucha? Symbiotic Culture Of Bacteria and Yeast.

1. Starts with a Base: Organic black or green tea
2. Sugar is Added
3. Scoby is Added
4. Kombucha Fermentation Process: The SCOBY consumes most of the sugar, producing beneficial acids, and a small amount of natural carbonation.
5. When it is done fermenting, fruits, herbs, and/or spices are added

It’s often referred to as a “living drink” because it is a fermented drink that contains active cultures.

Our Kombucha’s Caffeine is low.

Although kombucha is made with tea, it has significantly less caffeine because the fermentation process consumes a lot of it. So some people can enjoy a bit at night with no problem sleeping. 

Our kombucha is made from black or green tea, so it naturally retains a small amount of caffeine, which is known to support alertness and energy. Many people enjoy kombucha as a naturally uplifting, refreshing drink.

Our Kombucha has been sent to a lab to be tested, so we have a certification that verifies it is below 0.5% ABV which is considered non-alcoholic. 

Kombucha needs to be refrigerated to prevent further fermentation. It can make the drink overly sour.

Refrigeration also slows down the living cultures in the kombucha, preserving its flavor, carbonation, and the beneficial microorganisms. It extends Kombucha’s shelf life.