BOUCHE has been setting new standards in taste and quality in the kombucha sector since 2019. The Berlin brewery combines innovative brewing techniques with a unique closed fermentation, without the usual tea fungus. Their team of gastronomy, culinary, design, and art professionals creates unique, health-promoting, and alcohol-free kombuchas. The focus is on clear product focus, diversity and honest craftsmanship.
BOUCHE, founded in 2019, sets new standards for kombucha through innovative brewing techniques and uncompromising quality. The founders' vision was to redefine existing brewing and fermentation principles and establish new standards in taste and quality. Their craftsmanship lies in the development of complex flavor profiles and diverse aromas. Within a short time, an idea evolved into a dedicated production facility located in Berlin-Marzahn. A former warehouse was converted into a modern brewery in 2020, where all aspects, from product development to marketing, are handled in-house. Here, BOUCHE can pursue ideas creatively and independently, free from convention.
Closed Fermentation
From the very beginning, BOUCHE focused on developing complex flavor structures as a key factor for their non-alcoholic kombucha.
Initially, the brewery fermented traditionally with black and green tea, as well as SCOBY. However, they discovered that open fermentation resulted in flavor variations. The solution was closed fermentation, a closed system without SCOBY, which enables consistent results. The developed starter culture now controls the fermentation. The liquid starter culture is based on black and green tea, as well as German beet sugar. Kombucha optimization is an ongoing process. By integrating traditional beer brewing and winemaking methods, they developed flavoring, a maceration-like process that shapes the taste of their non-alcoholic kombucha varieties.
MICROORGANISMS
BOUCHE's Kombucha combines simplicity and complexity with just four basic ingredients: filtered water, black and green tea, regional beet sugar, and a proprietary starter culture. This combination forms the basis for a unique fermentation process, controlled by live bacteria and yeast in the starter culture. This complexity is evident in the effort to preserve these microorganisms not only during fermentation but also after bottling. The unpasteurized nature of the kombucha allows for a continuous change in flavor structures, especially after the bottle is opened. Refrigeration at 2–7°C, as recommended by BOUCHE, slows the activity of the bacteria and yeast, which only become active again at room temperature or after opening.
UNIQUE TASTE
BOUCHE's focus is on flavor, characterized by depth, complex structures, and freshness. The development process is guided by three phases in the mouth: initial contact, mid-palate nuances, and the aftertaste. The quality of the ingredients, preferably organic, is equally important. A key step was the cultivation of a proprietary starter culture, which triggers the fermentation process and defines the flavor structure. Unlike home brewing, BOUCHE does not use a SCOBY, but rather a starter culture they have created themselves. The principle of closed fermentation allows them to better regulate the process. The base kombucha gets its flavor from a final step, which uses a proprietary method inspired by dry hopping in beer brewing. This maceration allows the fermented tea to expand its flavor without the addition of juices, syrups, or concentrates. Instead, hops, bergamot, woods, and, more rarely, fruits, are used to add aromatics and complexity to the kombucha.
