Thursday, November 10, 2011

Kombucha?

From time to time I long for something other than soda, and consider trying to brew Kombucha.  I've read about it before, and kick around the idea every time I read about it on the internet, but now that I have the facilities to actually brew things this may be the time that gets me to start a batch for myself.  Like I said the health benefits are dubious, but I've said it before fermented stuff is great for your gut, and it has to be better for me than my daily sodas.  The other day I found Fentimans Shandy Soda, and have been longing to make something lightly alcoholic that is not beer for consumption.  In general my beers are 4.5% and up, the Shandy was .5% yeah less than 1% alcohol, and the Kombucha is .5-1.5% on average.

Because I love me some Mad Fermentationist I checked and sure enough the guy had cultured some Kombucha, made some that was malted, and even tried a fusion with the Flanders Red style beer and Kombucha.  It's kind of sad to me that everything that I find interesting in the Beer science world this dude has done about 3 years ago.  Sigh, nothing new on heaven and earth I suppose.

What do you think, healthy wacko food or interesting science drink?

9 comments:

  1. Interesting science drink.

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  2. Hey man, Kombucha may not be all that it's cracked up to be, read this case study for more information: http://content.karger.com/produktedb/produkte.asp?typ=fulltext&file=FKM2003010002085

    stay safe!

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  3. interesting science drink!

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  4. Interesting drink, I will try it one day.

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  5. what does this stuff taste like? i've just started brewing my own beer lately

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  6. I think both!

    And everythings been done before so its good to repeat!

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  7. sounds kinda nasty

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  8. @subradar, the "study" basicaly did a lexus nexus search and found no articles. All the acidosis cases stemmed from one likely infected mother in one geographical area. compared to not drinking it the ducal days they don't have any evidence of health benefits. It does taste good however.

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