Every can of FizzyCulture is the result of a slow, deliberate 21-day ritual — part science, part intuition, entirely obsessive. Here's every step, laid bare.
Click any stage to explore it in depth — what happens, why it matters, and how long it takes.
Every FizzyCulture batch begins with a pilgrimage — not literally, but the sourcing feels like one. We use single-origin teas from small-holder farms in Darjeeling and Yunnan Province, selected for their polyphenol density and depth of flavour.
This is where Gerald takes over. Gerald is our heritage SCOBY — a Symbiotic Culture of Bacteria and Yeast — that we've been maintaining and subdividing since 2017. The entire FizzyCulture culture descends from that original farmer's-market find.
The sweetened tea is transferred to our open-glass fermentation vessels and Gerald goes in. Over 12 days, the yeast converts sugar to alcohol; the bacteria convert that to organic acids. pH drops from 7.0 to a tart 3.1. Probiotics multiply. The liquid transforms.
This is Priya's kingdom. After the base kombucha passes quality checks, it's time to introduce flavour. We use a hydraulic cold-press — no heat, no blades, just 40,000 lbs of pressure extracting pure juice, enzymes and phytonutrients from whole, organic produce.
No extracts. No concentrates. No "natural flavourings." If the label says guava mint, there are whole guavas and fresh spearmint leaves in that press. The cold-pressed juice is blended into the kombucha base at precise ratios — too little loses flavour, too much throws off fermentation.
The flavoured kombucha is transferred into sealed cans for its second fermentation. This is where carbonation happens — not from an injection gun but from the bacteria and yeast continuing their work in an oxygen-free environment, producing CO₂ naturally.
The sealed cans rest at 18°C for 3 days. Every can is sampled before release. Marcus checks pH, measures carbonation levels, and counts probiotic colony-forming units under microscope. Only batches hitting 4B+ CFU per 16oz leave the brewery.
No fillers. No "natural flavourings." No mystery. Every single thing in a FizzyCulture can, explained.
Single-origin from Darjeeling and Yunnan. Rich in polyphenols and antioxidants. The backbone of every batch.
Food for the yeast, not for you. Crucial for fermentation. The SCOBY consumes 90% of it over 12 days.
Our proprietary blend of bacteria and yeast. The magical engine that turns sweet tea into bubbly, probiotic gold.
Triple-filtered Oregon water. Removed of all chlorine and impurities to give the culture a pristine environment.
Whole roots, herbs, and fruits cold-pressed on site. This is where the magic of flavour is truly born.
Every sip is the result of 21 days of patience, 4 billion live cultures, and zero compromises. Build your box today.