With years of experience in brewing both craft beer and traditional kombucha, we've blended the best of both worlds to create a unique process for brewing our hard kombucha.

  • The Culture

    It all starts with our culture of bacteria and yeast, sometimes called a SCOBY, that we've nurtured from a small jar on our kitchen counter to thousands of litres. This culture forms the backbone of every brew.

  • Triple Fermented

    Our kombucha culture is fermented twice before being blended with freshly brewed sweet tea and undergoing a third alcoholic fermentation, the part that makes our kombucha unapologetically boozy and untraditional.

  • Loaded With Flavour

    Once fermentation is complete, we add our flavours. We've used all sorts - from coffee to coconut, from grape to gherkin - we pride ourselves on not skimping out when it comes to layering flavour in to our brews.

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Proper Brewing Takes Time

We don’t rush fermentation, cut corners or hide behind gimmicks.

Every batch is brewed, tasted and refined until it’s ready to drink.

Built Different

Stiff Tea combines the sharp tang of kombucha with the balance and drinkability of modern craft brewing.

The result is something crisp, complex and unlike anything else in the UK drinks scene.

Shop The Brews

Yes, We Really Brew With Gherkins

As passionate brewers first and foremost, we've experimented with a variety of different flavours and combinations.

Sometimes that can be simple, such as our first ever release which used Mango and Guava, or a bit more obscure such as our collaboration with Baytown Coffee which was brewed with blueberries, cold brewed coffee and coconut.

And yes, In A Pickle is brewed with real pickles and brine.