Well, hello! Have you been enjoying some of our unique, super fresh flavors such as Elderberry Aronia; Melon Mint; Sage Lemonbalm; or Grape, Cucumber, Mint?
You lucky thing. That means you have access to our super specialty brews available only in Madison. The thing about these brews, especially when on tap, is that they are super duper fresh. In fact, most of them just finished brewing the week that you buy them. As a result, they still haven’t quite carbonated up the way you might like them. Here is what we recommend to get that booch fizzed back up to your liking…
Some of the specialty flavors this year have had a bit of trouble coping with the extreme weather changes that we’ve had here in Madison (Hurray, fall is here! Wait, no it’s not! Now it’s back! Or is it?). Now that outside temps are a bit cooler, we recommend storing your specialty brews (or any flat kombucha) on the counter rather than in your fridge. A bit of time spent at room temperature will restore kombucha’s signature, palate pleasing fizz. A word of warning when leaving kombucha out at room temperature: you may notice the cap bulging a little; this is due to a bit of extra fermentation happening – the yeast in the bottle is eating the sugars and making happy fizzes. Also, if you can afford to put a rotation in place, we recommend leaving one container on the counter for a few days before putting it in the fridge to drink. Then, have the next one fizzing up on the counter while you enjoy the refrigerated kombucha. Once the refrigerated booch is finished off, place the room temperature booch in the fridge. Voila! Now go wash out that empty growler and get ready to fill it up again. Repeat this process to your heart’s delight.
So if you’ve been wondering what’s up the carbonation levels on some of our limited-edition specialty flavor brews, now you know that it’s just been getting out to you super duper fresh. And if you give the yeast a little bit of extra time to do its thing, you’ll have fizzy booch in no time at all.
Hope this helps!