Secrets of the SCOBY- Our First Make Your Own Kombucha Workshop!
This month, we were delighted to host our first two-hour masterclass at the beautiful TT Liquor in Shoreditch, offering guests the chance to learn everything they’d ever need to know about kombucha, get hands on with the infamous SCOBY and enjoy a few tasty treats! So, what went down? We kick-started the evening with a […]
This month, we were delighted to host our first two-hour masterclass at the beautiful TT Liquor in Shoreditch, offering guests the chance to learn everything they’d ever need to know about kombucha, get hands on with the infamous SCOBY and enjoy a few tasty treats! So, what went down?
We kick-started the evening with a tasty welcome drink, a scrumptious Peach Collins made with Peach & Turmeric Kombucha. With all taste buds activated, we then delved into the workshop!
To begin, Founder Daniel Spayne and Master Brewers Joanna Southgate and Rupert Charles gave a little introduction to Kombucha and its origins. Did you know Kombucha dates back over 2000 years to Ancient China?
Now, for the delicious part – the tasting session! Our lucky guests got to sample all 8 of our flavours, including our new Christmas Limited Edition flavour, Spiced Gingerbread. It was a real hit! Yet, on the whole, (despite some dubious double-voting!) Raspberry & Elderflower and Pink Grapefruit & Guava still trumped all flavours- no surprise there. Raspberry & Elderflower is our all-time bestseller.
Guests were then given the opportunity to fire all their burning questions at our booch brainiacs with a Q&A session; how is kombucha made? What brewing techniques do Equinox use? What’s the flavour development process? Our guests were certainly ‘kombucha-curious’ as the questions came thick and fast! We loved sharing our knowledge and behind-the-scenes stories from our brewery in Hebden Bridge.
The most anticipated part now, SCOBY time! Rupert introduced guests to the ‘mother scoby’, the curious disk of bacteria and yeast, explaining how we grow it and how we use it to make kombucha. Then it was time for our guests to get down to it and start their hands-on experience. The team divided the mother SCOBY and distributed it so that everyone could brew their own booch in a jar for them to take home.
Then, to finish as we began, with more tempting delights! Master mixologists from The Crucible whipped up some fruity kombucha cocktails and mocktails for us all to enjoy, including a Mediterranean Highball with our aromatic Pink Grapefruit & Guava and Cassis Highball with Creme de Cassis mixed with our Original Kombucha. accompanied by a fresh Omoide Sushi bowl (yum!). .
Guests walked away with a complimentary goodie bag, complete with metal straw, their homemade kombucha starter, brewing instructions and goodies from Planet Organic, Teapigs and Tony’s Chocoloney!
It was truly an evening to remember. If you’re interested in brewing your own kombucha and would like to attend one of our workshops, keep your eyes peeled for future events in more locations! Sign up to our newsletter for updates.
(Photographs by Photographer London) http://