What is fermenting in our Glasgow brewery, right now. Updated every fifteen minutes, straight from the system we use to run production.
In the tanks nowGinger and Original
Live from our brewery in Glasgow
Updated 1:37pm
In the tanks now
This page reads straight from the brewery. It updates every fifteen minutes from the same system we use to run production, so what you see above is what is actually in the tanks in Glasgow today. When the tanks are empty, it says so.
Why we publish it
Most drinks are made somewhere you will never see, by a company that would rather you did not ask. We think how something is made, and by whom, is part of the reason to drink it. So instead of telling you about the brewery, we connected the brewery to the website.
Kombucha takes time. We ferment whole leaf tea with French oak, rather than the dust and fannings that go into most commercial kombucha. That is measured in weeks, not hours, which is why the tanks change slowly and why some days there is nothing to report.
What you are looking at
In the tanks now lists the batches fermenting today, by flavour.
Bottling today appears when a batch is coming off the tanks and going into bottles.
A quiet day means the tanks are empty and we are packing orders instead.
Everything here is raw and unpasteurised, certified organic by the Soil Association, and brewed by a certified B Corp in a railway arch on the south side of Glasgow.
