You + I is stocked in over 500 of the best independents across the UK. Here are some of the names you know.
Plus cafes, delis and farm shops near you.
Stock You + IEvery flavour is made to be enjoyed on its own. The recipes are just a bonus.
Try a splash of elderflower cordial for a floral twist.
More heat? Add a few thin slices of fresh ginger with the mint.
Like it spicy? Add a thin slice of fresh chilli.
Swap the basil for mint or thyme if you prefer.
Just 2.9g of sugar per 100ml.
A SCOBY grows a new layer with every batch.
Every bottle is fermented with French oak.
Legend has it the name comes from Dr Kombu, a Korean physician said to have brought the brew to Japan in 414 AD.
Made with organic whole leaf Assam tea.
It's sometimes called mushroom tea, but there's no mushroom in it.
Never pasteurised, so every bottle is still alive.
The SCOBY is made of cellulose, spun by the bacteria themselves.
A certified B Corp.
In Japanese, kombucha actually means kelp tea, a completely different drink.
Brewed in Glasgow since 2017.
That tang is mostly acetic acid, the same acid that gives vinegar its bite.
SCOBY stands for symbiotic culture of bacteria and yeast.
Kombucha is thought to have first been brewed in north east Asia over 2,000 years ago.
Designers have grown SCOBY cellulose into a vegan leather.
A lot of kombucha is heat treated for stability. Ours never is. Every bottle is raw and unpasteurised, so live cultures and organic acids made during fermentation are still in it.
We brew with organic whole leaf Assam tea and organic cane sugar, then ferment with French oak. The oak and the tea give every flavour its depth, with no sweeteners and nothing artificial added.
Our head brewer controls every stage, from temperature to time, so every batch tastes as it should.
Alan and Kelsey started You + I at their kitchen table in 2017. Today every bottle is brewed and packed in our own brewery in Glasgow.
We are a certified B Corp, certified organic by the Soil Association and a Real Living Wage employer.
