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Kombucha is the fastest growing beverage category in the United States
ABOVE VIDEO: Ron Lighthall of Space Coast Daily visits Big Dog Kombucha on Merritt Island to meet with owner Gerhard Classen and talk about the benefits and wonders of adding kombucha to your daily diet. And introduce their newest line of products, made and sourced entirely in Florida.
ABOVE VIDEO: Ron Lighthall of Space Coast Daily visits Big Dog Kombucha on Merritt Island to meet with owner Gerhard Classen and talk about the benefits and wonders of adding kombucha to your daily diet. And introduce their newest line of products, made and sourced entirely in Florida.
BREVARD COUNTY • MERRITT ISLAND, FLORIDA – Fresh from its grand opening in December, Big Dog Kombucha is becoming a local hit among its customers as it earns numerous 5-star reviews.
Located at 239 E. Merritt Island Causeway on Merritt Island, Big Dog Kombucha is new to the area after its grand opening on December 19, and Space Coast Daily got an exclusive, first-hand look at the process of kombucha.
Kombucha is an ancient probiotic drink made from a combination of fermented black and green tea and fresh fruit puree.
During the first fermentation process, a symbiotic bacterial and yeast culture is brewed with sweet tea. The microbial populations in the SCOBY (symbiotic bacterial and yeast culture) rest on the sweet tea for about a week while the bacteria eat the sugar in the sweet tea.
ABOVE VIDEO: Big Dog Kombucha on Merritt Island celebrates its grand opening on Sunday. Space Coast Daily reports on Big Dog Kombucha.
“Kombucha is the fastest growing beverage category in the United States, growing at 17% per year for the past several years,” said Juli Claassen, owner of Big Dog Kombucha.
“The B vitamins, probiotics and organic acids, all naturally occurring, make for a functional drink full of richness and richness. And ours tastes fantastic while many others don’t.”
Kombucha is an ancient probiotic drink made from a combination of fermented black and green tea and fresh fruit puree. “Kombucha is the fastest growing beverage category in the United States, growing at 17% per year for the past few years,” said Juli Claassen, owner of Big Dog Kombucha, pictured above left.
To learn more about the history of Claassen CLICK HERE and below Claassen presents the benefits and properties of kombucha:
WHAT IS KOMBUCHA?
Kombucha is a fermented tea beverage. It is made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the fermentation process, the cultures metabolize the sugar and tea components to yield a naturally carbonated beverage with a slightly sweet and tart taste that’s packed with healthy components like B vitamins, organic acids, antioxidants, and trace amounts of alcohol.
CLOCK: Meet the very cool and engaging owners Gerhard and Juli Claassen and taste their all natural kombucha at their Big Dog Kombucha grand opening this Sunday 19th December.
Kombucha originated around 220 BC. in northeastern China (historically referred to as Manchuria) and was originally prized for its healing properties. His name is reportedly derived from Dr. Kombu, a Korean doctor who brought fermented tea to Japan as a remedy for Emperor Inkyo.
Finally, in the early 20th century, tea was brought to Europe through the expansion of trade routes, most notably in Russia (as “kambucha”) and Germany (as “kombucha sponge”).
IT’S A LIFESTYLE
But Kombucha is much more than just a fermented tea product. It’s a lifestyle, or at least a life choice, that many people find life-changing in some ways. Most people start drinking kombucha because it makes them feel good and many experience an improvement in their health; unfortunately, formal research is scarce
The internet is full of anecdotal accounts from people who have reported attributing improved health to consuming kombucha, but people lie so I can’t tell what’s true and what’s not. However, I can tell my own story.
I had tried kombucha before, but it tasted like vinegar and didn’t want anything to do with it. A while after my first experience I bought hard kombucha instead of beer to take to a party and actually enjoyed it more than beer.
In fact, they’ve now introduced a brand new botanical beer that has morphed into a whole new beverage category *We need to expand this, I just don’t know how – research.
STAY REAL
Being real is what we do. We don’t add anything to our kombucha that you can’t find in nature in the same form. You just can’t improve on God… This means we try to use our ingredients as naturally and genuinely as possible.
KEEP IT LOCAL
The best way to get #1 above is to buy ingredients as locally as possible. We’re also proud Floridians with an uncompromising affection for this beautiful corner of the world we call home.
AMAZING TASTE
Our Kombucha gets its amazing taste and eye-catching color straight from the rich nature. Fresh fruit and raw honey was what we used when we first started this brewing journey in our kitchen, and we’ve found no reason to deviate from that path.
UNPASTEURATED HONEY
The pollen used to make our raw, unpasteurized honey is collected from the Space Coast wildflowers by a local beekeeper’s worker bees. It’s the same wildflowers that prompted Juan Ponce De Leon, whose first landfall in 1513 was not far from where our brewery stands today, to nickname it “La Florida”.
FRESH FRUIT ONLY
We source our fruit from regional suppliers and buy locally and organically whenever possible. The only exception to our strict “fresh fruit only” rule is the orange juice in our Liquid Sunshine flavor. Oranges do not keep well and the only way to have a supply of orange juice without preservatives is to use frozen concentrated orange juice. BUT we stay local and real – This process was developed in Florida in 1948 and only orange juice is used in its production.
CLICK HERE FOR MORE INFO
