Kombucha workshop

What happens between the sweet tea and the finished kombucha? How different can kombucha taste? What does the future of a new drinking culture look like?

In our workshop you will learn this and much more about the production of Kombucha - from its historical roots to modern production methods.

The evening begins with an aperitif riche during an exciting introduction to the art of fermentation and the fascinating world of microorganisms. You will find out exactly what Kombucha is, what the differences are and you will learn the basics of Kombucha production - from preparing the tea to adding sugar and starter culture to fermentation.

You will taste 9 different types of kombucha, which we will present in three rounds. Here you can experiment with your taste buds and ask any questions about the production process. Together we will then prepare a batch of kombucha step by step and look at the relevant basics.

At the end of the evening, you will not only take home valuable knowledge, but also your own Kombucha mushroom for further cultivation, fermentation and, of course, enjoyment.

PRICE: incl. sensory tasting, aperitif riche, Kombucha to take home

WHY KOMBUCHA: Kombucha is a vitamin-rich, slightly caffeinated, naturally flavored yet low-calorie tea-based drink. Kombucha bridges the gap between soft drinks and alcoholic beverages, and in our workshop you will find out why. Fermentation, the soul of our creative influence, allows new expressions of terroir to enhance flavors.

ABOUT NŸCHA: nÿcha sees itself as part of the "slow beverage movement". Why? Because they are committed to producing high-quality, natural soft drinks. nÿcha is taking the kombucha tradition into the 21st century. The name nÿcha is made up of "ny" for the Danish "new" and "cha", the Asian term for tea. "New tea" describes our vision of "bringing excitement to life through flavor".