TASTE THE FRENZY
Made from organic locally-sourced ingredients our kombucha is brewed with fair trade tea and whole fruit. We believe high-quality, effective, live culture kombucha should be healthy AND delicious. Every recipe is delicately crafted to create a unique and exciting flavor experience. Culture Shock brewers carefully monitor each batch to ensure it meets our high standards for quality and taste.
MORE THAN A TRENDY HEALTH DRINK
Kombucha is made from culture - a live blend of healthy bacteria and beneficial yeast - which is immersed into a mixture of organic sugar and tea. During this fermentation, the culture consumes the tea and sugar producing: live cultures, beneficial acids, enzymes, amino acids.
We brew small, craft batches that are available by email orders in the Seattle area. Advanced orders for events and parties are also available upon request.
Growler refill/exchange.: $15
12oz Stubby: $4
Six-pack of 12oz: $24
Case of Stubby bottles (12oz x 12 ): $44
5 gallon Keg: $131
A blend of Lapsang Souchong and Yunnan black teas. Flavored with Pomegranate seeds and fresh Turmeric root.
This smoky treat is our most savory booch with hints of
cherry and leather.
A blend of Gunpowder Green and Yunnan black teas. Flavored with Washington grown Blueberries and Ginger root. The bite of ginger is balanced with the massive amount of blueberries that go into every batch.
A blend of Gunpowder Green and Yunnan black teas flavored with Washington grown Marionberries. Well balanced with all that great Northwest Marionberry fruit you can get. Makes a great ice cream float!
A blend of Gunpowder Green and Yunnan black teas. Flavored with Washington grown Raspberries and Lime juice. The nose holds nothing but fresh raspberries
with a nice tart lime finish.
Gunpowder Green tea flavored with Jalapenos and Mangos.
Jalapeno notes smack you in the face but not on the palate. This savory spicy treat finishes with a hint of mango and just enough spice that you must try another sip.
SUGGEST A FLAVOR
THE STORY BEHIND THE BOOCH
Chef and professional bartender Thomas Dodson started brewing kombucha at home for two simple reasons: it made him feel good, and he never wanted to run out. Thomas loves a good flavor challenge, and is constantly exploring new ways to bring original tastes to the kombucha community.