Raspberry, Fig & Ginger, Burnt Orange, our Seasonal, Foraged and Salvaged specials
Our water kefir is naturally sparkling - you've probably heard the popular term 'Pèt Nat' in natural wines - well we've been holding onto this for that reason. Natural fizz and traditioanl ingredients are our thing - and something we didn't want to change. Natural fizz! It's quite magical.
Our original flavour is still our most popular - the Fig and Ginger, but coming in second is the simple Raspberry. Recently measured to contain over 250 billion colony forming units of good gut bacteria per 200mls. This is 'feel good' in a bottle. The health benefits are obvious, but the flavours are what we aim for, and for a pick me up in the morning, 11am or early evening it's perfect.
Our latest summer flavours are Cherry Anise - which we brewed for a special pop-up at the NGV with Supernormal NATSU. We have a Burnt Orange - kind of like Cinnotto - but less bitter, and also one we are seriously into and more surprised about - our Strawberry Black Pepper. We received the strawberries from a farm that throws out as many strawberries as it sells. !!! Since then we are looking more and more into what other fruit we can salvage - and sadly there is a lot around us.
As we are now a licensed product you won't find it in many of the smaller independent corner stores like before. You'll need to hunt it down or get in contact with us. We are happy to provide the only licensed and minimal intervention water kefir in the market you can trust that we continue to make this traditionally with real ingredients just as you would at home.
TO DRINK: treat it gently, similar to a craft beer and make sure to always tip your bottle carefully to mix in the sediment,
Don't shake it.
Always keep refrigerated.
If there's a lot of action just open slightly and close again until it settles down. Be patient, it'll settle eventually - or have a glass ready and simply pour into it as you open.
Our kefir is fermented in stainless steel vats in a temperature controlled room for 48 hours, and fed the best organic raw sugar and the crispest, spring water sourced very close to The Fermentary in Daylesford. It eats 97% of that sugar so you are left with a gently sour, slightly fizzy drink.
We ferment continuously from a large family of water kefir SCOBYs (Symbiotic Colony of Bacteria and Yeast) and care for them like family members - these are living beings that require love and some serious care.
Sometimes you might get a bottle that is less fizzy than the last - you can pop it on the bench for the night and see how it is in the morning. Other times it'll burst out like Champagne.... perhaps you shook it, or it was out of the fridge too long - maybe it was a frisky batch. Get your glass ready.
ALWAYS keep this refrigerated.