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We’re passionate about the benefits of kombucha, so we’ve started this blog to share ideas, thoughts, articles, recipes and much more! 

Items filtered by date: December 2013

Producing GO! Kombucha tea on a large scale is fraught with potential hazards and pitfalls, which years of learning and fine-tuning before launching the brand enabled us to master and overcome.

Unlike making kombucha tea at home where it is a simple question of sampling the brew on a day to day basis and bottling when it tastes just about right, producing large volumes requires a good deal of expertise, not least a clear perspective of the precise point at which to bottle.

As a perfect alignment of planets with the sun and the moon is said by seers and mystics to herald a positive shift in universal consciousness, so fermented tea requires the perfect alignment of several key factors to ensure it is bottled at optimum taste and strength much like beers, wines and spirits.

In addition to ensuring the sugar is at or below 5 per cent at the point of bottling (this level will quickly diminish to around 4 per cent once the secondary fermentation kicks in inside the sealed bottle) while alcohol is less than 0.5%, the other key factor is the level of acidity, as determined by the pH acid/alkaline value. The western diet, which veers towards meat, dairy products, processed and junk foods, is considered to be overly acidic.

By contrast, like lemons and other acidic-tasting foods mostly comprising fruits and vegetables, fermented kombucha tea is alkalizing in the body and typically falls between 2.5 to 3.6 on the pH scale. If less than 2.5 then the brew is too acidic; if more than 4.6 it becomes prone to contamination by molds and other airborne microbes as the diminishing live acids in turn weaken the tea’s inbuilt antiseptic properties.

It takes years of experimenting, learning and fine-tuning to ensure all these factors align and harmonise at the optimum point in readiness for bottling, and when you buy a bottle of GO! Kombucha you can rest assurred that you are also buying into that expertise.

Published in Blog

Everyone enjoys a tipple at Christmas, so you might think now wouldn't be the time to consider cutting back on your regular alcohol intake (unless you're driving to parties, of course).

GO! Kombucha is receiving tremendous feedback from customers delighted to have found a genuine and healthier alternative to wine, cider, beer and even champagne; a drink that has a similar kick and mouth appeal but without the many downsides that go hand in hand with regular alcohol consumption.

As well as the dreaded morning-after comedown (note: GO! Kombucha is the perfect restoratitive hangover tonic!) are the unpleasant, more permanent side effects that can arise from regular and over-consumption of alcohol; damage to the heart and pancreas, pressure on the liver, impaired brain and immune functioning, the dehydrating and ageing effect on the skin, and so the list goes on.

Real kombucha tea is not only the perfect alternative to alcohol because it satisfies the mildest desire to the most driven cravings (no small reason why it is often used in sobriety programs), it also works to eliminate the side effects caused by regular alcohol consumption.

holy grail of drinks!

Sean Murphy, a lawyer from South London, tells us how he used to unwind after work with a glass or two of wine, until he discovered GO! Kombucha. “I have a very high-pressured job in the City and used to enjoy wine in the evening simply to de-stress and relax,” he explains. “Then I was introduced to GO! Kombucha and instantly found that drinking just one glass was a wonderful alternative that helped me chill out. It was like discovering The Holy Grail of drinks!”

Vivienne Beckett from Liverpool emailed us: “As a lover of tea and as someone who often turns to a bottle of wine of a week night - and tired of feeling slightly hungover the next morning! - I was given a bottle of GO! Kombucha to try and was astonished how satisfying just a glassful or two is compared to real alcohol. The taste is sharp and its extremely fizzy, light body mimics champagne and other alcoholic drinks.

“The tea simply evaporates on your tongue,” Vivienne enthuses, “ and is extremely effective at quenching your desire or craving for wine. You literally have to remind yourself that it’s non-alcoholic. Brilliant!”

Even if you still have absolutely no intention of curbing your alcohol intake this Christmas by replacing the wine bottle with a bottle of GO! Kombucha, then at least resolve to make GO! Kombucha a key player in your post-New Year detox regimen!

Published in Blog