As a tradition handed down through generations, Kombucha’s place in the ancient world was usually maintained by one person in each household, often the grandmother.
While in modern days many Kombucha brewers use the “batch method” which involves starting over with each new brew, the ancient method involved removing a small amount of the finished Kombucha and replacing it with sweet tea, thereby continuously making more Kombucha, hence “Continuous Brew.”
These days, Continuous Brewing is growing in popularity for obvious reasons, perhaps the most attractive of which is that it’s easier to do. It has the added benefit of providing a deeper, healthier brew.
And as I mentioned earlier, it is also the safest brewing method. Continuous Brewing allows you to nearly eliminate direct contact with the SCOBY, reducing its potential exposure to pathogens.
We’ll cover a bit more about Continuous Brewing tomorrow, but if you’re curious, read ahead here. Once you realize how many benefits there are to investing in Continuous Brew, you’re going to be really excited. It truly is the original way to make Kombucha and simplifies the brewing process in ways you’ll really love.
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Okay. I know there is a lot of great information in this series that you’ll want to reference again and again. To make it easy to find, I suggest you bookmark it or start a special folder in which you can store this treasure trove of information for future reference. That way if someone asks you “What’s in Kombucha?” You can quickly find the answers in this handy dandy e-course!
☮ & ♥ Hannah, Alex & the Kombucha Poocha
The Kombuchas!
