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WHAT THE HELL IS KOMBUCHA?

There's no magic or spell-casting involved and you don't need to own a set of bongos to make kombucha.

Let the soda companies hide their secret recipes in vaults. We'll gladly share our basic kombucha recipe with you. Just be ready to add "giant gelatinous pancake of yeast and bacteria" to your shopping list.

What the hell - Tea

TEA :

Green, white and black tea leaves from organic fair-trade sources -- a great natural source of antioxidants.

What the hell - Water

WATER :

Fresh water, purified through a 3-step filtering process.

What the hell - Sugar

SUGAR :

Raw, unrefined golden cane sugar that's exclusively organic and fairly traded.

What the hell - Natural Flavours

NATURAL FLAVOURS :

Herb and root-based, our 100% natural ingredients all have medicinal attributes.

What the hell - The mother

THE MOTHER AKA SCOBY :

SCOBY sounds like an adorable acronym until you find out that it stands for Symbiotic Culture of Bacteria and Yeast. But fear not. The SCOBY (which is also known as the Mother or kombucha culture) actually metabolizes the organic sugar and caffeine in the tea, so you don't have to, resulting in a drink packed with probiotics, amino acids and enzymes.

What the hell - Love

LOVE :

We'd list "love" as the 6th ingredient but RISE is vegan-friendly so we're cheese-free. Putting the ingredients together is straightforward. Mother takes care of the more complicated, essential step: fermentation.

Where The Magic Happens

4 of our 5  kombucha ingredients are actually common kitchen staples. You just need “mother” to make the magic happen.

What the hell is Kombucha?

step 1: Mix

Infuse water, sugar, tea and natural flavours to create a lightly sweetened tea.

step 2: ferment

Add the SCOBY to the lukewarm tea. Leave the culture in tea for 7 to 14 days. The sugar momentarily turns into alcohol during fermentation, and then the alcohol virtually disappears as it is naturally processed into organic acids (giving the drink it’s tangy taste). The yeast and bacteria amplify the flavours.

step 3: bottle

At RISE, we're hands-on right down to the last step. Our kombucha is bottled and refrigerated in Montreal -Saint-Leonard- to ensure a perfect balance of temperature, fizziness and flavours. 

VoilĂ , Ta-da, Presto, Behold!

What the hell is Kombucha? What the hell is Kombucha?