I’m a newly devoted kombucha drinker. Picture it with me: a barely fizzy fermented drink, filled with probiotics and antioxidants, low in sugar, and naturally made with tea- appears like a candy deal, proper? So once I realized there was a kombucha lecture in my space, I didn’t hesitate to attend. I initially went to study extra about this therapeutic beverage and to perhaps learn to make it myself, however when the category began every thing modified.
Listening to Olga Sorzano, the founding father of Baba’s Brew, a nano kombucha brewery primarily based in Chester County, PA, discuss kombucha was like listening to somebody inform tales about their childhood finest good friend. I rapidly modified my focus and needed to share Baba’s Brew with you. And Olga was delighted to share her journey and ideas on the traditional elixir.
Olga was launched to kombucha in Siberia, Russia by her great-grandmother, Baba, who believed kombucha was the reply to any downside.
“She was a revolution. She raised six children- 5 of them weren’t even her personal. She was the one who by no means complained and liked her life. So I might go and say, ‘Baba my belly hurts,’ and he or she would say, ‘have some kombucha.’ I might say, ‘my leg hurts,’ and he or she would say, ‘have some kombucha.’ ”
Little did Olga know, years later, kombucha would observe her to the United States the place she would finally share Baba’s recipe with native residents in Pennsylvania.
“There are so many different styles of kombucha, just like wine, you know, you love Cabernet, I love Chardonnay… so we wanted to keep the same philosophy Baba used to have. So we don’t juice, extracts, or concentrate. Our kombucha is infused 100% with organic whole berries or fruit, herbs, and spices,” she continued, “Kombucha is a great substitute for anything but water. Anything else either has a ton of sugar and/or artificial flavorings.”
Their blends are impressed by native flavors, native local weather, and native delicacies. And to high it off, they use black, oolong, and inexperienced teas which can be Fairtrade and natural from Teatulia.
“With Baba, she would just find something seasonal. In the springtime she would use rhubarb and strawberries, in the fall she would use apples, and we do the same thing. It’s just our ingredients might be a little bit different than what I grew up using in Siberia.”
I requested Olga what she considered kombucha being stylish within the United States.
“My mother used to say, ‘all new things are well forgotten old things.’ The biggest reward is bringing one thing that could be very acquainted from my childhood and it changing into stylish…it’s one thing that you just imagine deeply in your coronary heart that’s one thing that’s so a lot better and a lot more healthy… when one thing good turns into stylish, I’m all for being stylish.”
She continued speaking about her kombucha roots, referring to SCOBY (Symbiotic Culture of Bacteria and Yeast), which might be handed down from one kombucha batch to the subsequent like a sourdough starter. “The most amazing thing I think is that we use SCOBY, and some parts of the SCOBY are the great-great-great-great-great-great daughters of my original SCOBY. So our kombucha is actually related via DNA!”
One of Olga’s favourite kombuchas known as Flower Power- a mix infused with lavender, rose petals, tulsi basil, and hibiscus.
“I began to brew Flower Power once I was pregnant. I used to be craving was blue cheese and rosé wine. So I made this mix, Flower Power, which stroke a chord in my memory of a lovely, dry rosé wine from the Rhone Valley with all this lavender and rose petal notes. It nonetheless stays one among my favourite brews. It’s very, very dry. You simply pour it in a wine glass and it’s as satisfying as rosé wine (minus a headache). And for those who’re searching for slightly bit extra impact, it makes a fantastic martini.”
One of the ultimate questions I requested Olga was about her imaginative and prescient for Baba’s Brew. She stated she didn’t want to compromise their means to remain native. She continued, “We do not want to be any national brand. Our vision is just kind of stay local, maybe northeast or east coast, maybe just expand our areas of delivery.”
You can discover Baba’s Brew on faucet or in bottles at choose places round Southeastern PA and the encompassing space. Feel free to examine them out online and on social media as they gear up for summer season occasions!
Thirsty for More?
Get your Daily Dose of Steeped Stories, Tips &
Click here for your Free Subscription!