A kombucha brewery is commonly referred to as a “brewhouse.” This term encompasses the hot side of the brewery where the brewing process takes place. As a sommelier and brewer, I have had the opportunity to work in various brewhouses and witness the magic of kombucha production firsthand.
The brewhouse is where the initial step of the brewing process occurs. It involves heating water, which is then combined with black or green tea infused with sugar. These ingredients provide the necessary nutrients for the symbiotic culture of bacteria and yeast (SCOBY) to thrive and ferment, ultimately creating kombucha.
The brewhouse plays a crucial role in maintaining the optimal temperature for the fermentation process. It needs to be warm enough to encourage the growth of beneficial bacteria and yeast, while still allowing for proper control and regulation. This temperature control is essential to ensure the consistency and quality of the final product.
In my experience, the brewhouse is a bustling and aromatic place. The air is filled with the rich aroma of tea and the sweet scent of fermenting kombucha. It is a space where precision and attention to detail are key, as even slight variations in temperature or ingredient ratios can significantly impact the taste and character of the finished kombucha.
The brewhouse is also where creativity and experimentation come into play. As a brewer, I have had the opportunity to explore various teas, sugars, and flavorings to create unique and exciting kombucha blends. It is a place where I have learned to balance the natural acidity of kombucha with different ingredients to achieve a harmonious and enjoyable drinking experience.
To summarize, a kombucha brewery is commonly referred to as a brewhouse. It is the hot side of the brewery where the tea and sugar mixture is heated, providing the necessary nutrients for the SCOBY to ferment and create kombucha. The brewhouse is a space of precision, creativity, and experimentation, where temperature control and ingredient ratios play vital roles in producing high-quality kombucha.