Idaho Kombucha

The brand began in a home kitchen with a single one-gallon glass jar and a gifted SCOBY, a Symbiotic Culture of Bacteria and Yeast, the living starter culture that drives fermentation. From that origin, it has grown into a dedicated small-batch operation that has now marked eleven years of fermentation. Each batch is traditionally fermented for an average of two weeks using purified water, organic and Fair Trade-certified black and green teas, and organic cane sugar. The finished kombucha is never diluted, pasteurised, or made from concentrate, and each batch remains a living, functional beverage loaded with probiotics.

Certified organic teas and ingredients account for 90 per cent of its brews, with Fair Trade organic cane sugar used consistently across the range. Beyond the base fermentation, the brewery works with real fruits, flowers, herbs and roots, many sourced from local and regional farms or foraged in the surrounding area. Flavours take their inspiration from the landscape of Idaho and the Pacific Northwest, spanning five year-round releases and one seasonal offering.

Idaho Kombucha self-distributes in aluminium cans and stainless steel kegs, and sells regularly at the Boise Farmers Market on most Saturdays. The brand composts its brewing byproducts. One of its drinks has picked up an award.