Lo Bros

The brand's kombucha is fermented using a traditional SCOBY (a Symbiotic Culture of Bacteria and Yeast, a live starter culture that converts sweetened tea into kombucha through fermentation) in a slow-brew process lasting up to 21 days. The resulting drinks are unpasteurised and contain live cultures, a quality Lo Bros positions as central to its identity as a producer of genuinely living beverages. Unpasteurised kombucha retains the active microbial cultures produced during fermentation, which is why Lo Bros products require refrigeration and differ from shelf-stable soft drink alternatives. The 21-day fermentation period is notably longer than many commercial timelines and reflects the brand's founding emphasis on flavour development over speed.

Lo Bros entered the market with the intention of providing a low-sugar, gut-friendly alternative to mainstream fizzy drinks. The range extends beyond kombucha to include gut shots and living sodas, placing the brand across a broader slice of the functional fermented drinks space. The kombucha line spans a wide variety of flavour combinations, making it accessible to those new to fermented drinks as well as to experienced consumers of live-culture beverages.

On sustainability, Lo Bros has partnered with Seven Clean Seas, committing to fund the removal of the equivalent of two plastic bottles from the ocean for every bottle or can sold.

Distribution is multi-channel, with Lo Bros available through mainstream supermarkets and health food stores. The mid-range pricing and broad variety of formats make the range a practical fit for fitness-focused consumers building live-culture drinks into their regular diet, as well as those encountering kombucha for the first time.