How it's brewed
Properly brewed, properly fermented
We've spent years brewing both craft beer and traditional kombucha. Our hard kombucha takes a bit from each.
Lab notes
How it's brewed, step by step
01
The culture
It all starts with our special house culture of bacteria and yeast, sometimes called a SCOBY. We've grown it from a jar on our kitchen counter to full-size brews of 1,000 litres plus. It's this culture that makes kombucha what it is.
TeaIndian Assam and Chinese sencha
02
First fermentation
We ferment our house culture using processes we've refined over our years in the industry, so the yeast and bacteria get the environment they need to shine and thrive.
03
Second fermentation
We blend our starter culture with freshly brewed tea and ferment it again with a specially selected yeast strain. This works with the yeast and bacteria to produce the alcohol in our brews, and gives them a characterful depth.
04
Loaded with flavour
Once fermentation is complete, we add our flavours: real gherkins and brine, raspberry juice and the whole lemon, grape and British apple juice. And we never skimp on flavour.
Ready at3.4% ABV
Worth doing? Do it properly
We don't rush fermentation, cut corners or hide behind gimmicks. Every batch is brewed, tasted and refined until it's ready to drink.
Time, patience and a bit of know-how
“The idea of combining everything I loved about both types of brews into something of my own was where Stiff Tea began.”
Stiff Tea combines the sharp tang of kombucha with the balance of modern craft brewing. The result is something crisp, complex and unlike anything else in the UK drinks scene.
Yes, we really brew with pickles
As brewers first and foremost, we've tried all sorts of flavours over the years. And yes, In a Pickle is brewed with real gherkins and brine.