Kombucha is a fermented tea made with a kombucha starter culture (mushroom, mother, scoby, etc.), tea prepared with sugar, vinegar and some kombucha tea from a previous batch (starter tea). Kombucha contains a number of vitamins, particularly B vitamins.

UG Kombucha is precisely measure to ensure delicious taste while still remaining low to zero in sugar content.

The nitrogen actually drastically changes the mouthfeel. All those tiny bubbles give it a thick, creamy, heavy body and a pleasant effervescence. Over time, it does help to preserve the taste. Without nitrogen being infused into the drink, oxygen gets into the coffee which, unsurprisingly, oxidizes the flavor compounds–similar to how rust forming on iron is an oxidation process, which changes the properties of the iron. Don’t drink rust.

The best time is when you need to start your hustle! Before a workout, before a meeting, during a night out. Whenever you need that extra boost to your shimmy. Careful now, there is extra caffeine in all cold brewed coffee. Drink responsibly.

No, our kombucha cultures only contain organic black tea, organic sugar, and filtered water and natural flavours or fresh-pressed plant / fruit juices. Our new zero sugar kombucha is sweetened with stevia leaf and keto friendly erythritol.

BPA is released from heating plastic. Our cans are kept cool throughout our processing right until the can meets your hand. A 2009 study by Health Canada tested 72 non-refrigerated canned beverages and found small amounts of BPA in 96 percent of those products. However, Health Canada also noted that you’d have to drink “approximately 940 warm canned drinks in one day” to get enough BPA in your body to pose a health risk. Always keep your UG Brews refrigerated.

It sure is, so please tell all your gluten-averse friends.

The slimy sediment is supposed to be there. The sediment in a can of UnderGround kombucha is akin to “the mother” in raw apple cider vinegar, a culture of beneficial bacteria involved in the creation and fermentation of vinegar. In both raw ACV and kombucha, a layer of gunk is an indication that the product is indeed raw and contains live, good-for-you bacteria. In other words, it’s something that hasn’t been processed, pasteurized, or ‘un-natured’ in any way.