NEW Amore Food Wholefoods Market shop & newly opened Amore Food Cafe now located at 1a Sarah Street, Timaru (behind Specsavers & The Landings in Timaru) -
email firstname.lastname@example.org | ph 0276440745 or 03 6866549 | FB - Amore Food Market & Cafe | Instagram @moreishmore
Ingredients: Aquifer Water, Raw Fairtrade Organic Sugar, Lemon & Ginger Tea, Black Tea
Goodbuzz Story - Alex's grandmother, Amy, started making what she called Manchurian Tea in 1974 in Kaikohe, NZ. Her kombucha culture continues on 40 years later with Goodbuzz Brewing Co., handed on down through the family.
Amber, the boochmaster at Goodbuzz, first dabbled in making kombucha four years ago but started back into it again in New Zealand mid 2012. Nine months of experimenting with different teas, sugars and amounts, temperatures and methods, as well as dealing with exploding bottles, and something magical happened. A brew came to life that was unlike any other kombucha they had tasted before – this was more like a smooth cider, lacking the strong vinegary taste commonly found in other kombucha brews.
Alex had been working for a Silicon Valley software company, thoroughly enjoying big data analytics, but when ‘Booch’ happened he knew something very special had been created. Not a gambler, but certainly a risk taker on a ‘good thing’, he came up with the business plan and identity-to-be for what would become Goodbuzz Brewing Co.
Both Alex and Amber are children of chiropractic and naturopathic fathers. Healthy living and eating using what nature has given has been the foundation of their lives and they are now proud to be able to share these principles with others too.
Booch® is not the brand of kombucha that just sits in the fridge at your local healthfood shop. It is also the beverage that sits next to fizzy drinks and juices at the cafe, the restaurant, even next to alcoholic beverages at the bar. It is packaged in an amber coloured bottle to preserve the contents but also allows for the bottle to be comfortably held in social settings. When individuals choose a Booch® because they are driving, pregnant or simply ‘opting out’ they are still getting a ‘true brew’.
It takes a little over two weeks to make a bottle of Booch®, from fermentation through bottle-conditioning, which builds the carbonation naturally and gives the brew a richer flavour. The fermentation process consists of placing a kombucha culture on a sweetened tea for about eight days and subsequently produces a tangy, slightly fizzy liquid. It no longer resembles tea at this stage, except for a hint of tea flavour depending on the type.
Goodbuzz Booch® sets itself apart as a non-alcoholic brew tasting more like a refreshing cider. There is no longer raw sugar in the brew after fermentation as it has been broken down, similar to making beer, but 'sugars' like sucrose, glucose and fructose average about 2.1% or 6.3g per bottle. Kombucha is enzyme rich and consists of dozens of organic acids to include acetic, lactic, glucuronic and gluconic acids. Due to the fermentation process Booch® contains some residual alcohol but never more than 1% (typically 0.5-0.8%), similar to a handcrafted ginger beer. NZ food code regulation states that non-alcoholic beverages must contain less than 1.15% alcohol by volume, and are thereby suitable for all ages.
Booch® is probiotic meaning that is has living, 'good' and beneficial bacteria in it. The bacterium, mostly lactobacilli, preserves the brew and will continue to eat the sugars in the bottle. Cold slows this process down. Consumers may find live cultures in their bottle; generally this is a small, slightly rubbery disc at the top of the bottle, similar to a skinless grape. This is totally harmless and most people simply eat/swallow it, though it can be discarded. This is an indisputable sign that the drink is in fact 'living' and probiotic. A bottle of Booch® currently has a ‘Best Before’ date of 4 months after bottle-conditioning, only to ensure a high quality taste without tasting 'vinegary', though this does not mean the brew is bad or 'off'.
All teas used have been carefully selected based on the taste produced and the absence of chemical residues. Green Tea, when used, is certified organic. We use Fairtrade Organic sugar and artesian water from the Waiwhetu aquifer under the Hutt Valley in Wellington, which has not been treated by any type of chemical: chlorine, fluoride etc. The water is simply run through a commercial grade carbon filter, then through a commercial grade UV filter.
The Goodbuzz Brewing Co. journey has only just began. Booch® paves the way but there is plenty more to come.