Against the Current // Rhubarb + Hibiscus Kombucha Soda (330ml cans)

FAQS

For our Sparkling Light Kombucha, each brew goes through two cool stages:

First up, we whip up an organic kombucha starter with raw cane sugar, organic green tea, organic lemongrass, and the funky SCOBY (symbiotic culture of bacteria and yeast).

Then, we mix in other infusions, fruits, sugar, and flavours, before cooling and adding bubbles.
One of the by-products of kombucha fermentation is acetic acid, being what we commonly refer to as vinegar. The level of vinegary taste in kombucha varies depending on how it's made.

Our Sparkling Light Kombucha is made for those who aren't fans of uber-vinegary flavours. We achieve this by using less kombucha starter compared to other brands.
Find out more in this blog post.
Our Sparkling Light Kombucha is at its best when chilled. If you've got room in your fridge, we'd suggest keeping it there to preserve those organic acids and flavours. But hey, if you need to store it at room temperature for a bit, that's totally cool too.
Our Sparkling Light Kombucha does have a tiny bit of alcohol, but we're talking really small—like, less than 0.1% ABV small, which is why it's categorised as non-alcoholic.
The little alcohol that's in there is a natural part of the fermentation process, kind of like the fizz in your sourdough starter. So, no worries, you're not going to get a buzz from your booch, but if you need to avoid alcohol completely, keep an eye on the labels.
Find out more in this blog post.
Because our kombucha starter is made with green tea, it packs a little bit of caffeine. But since only a relatively small amount or starter is found in our Sparkling Light Kombucha, there are only trace amounts of caffeine too.
No way! We think sweeteners suck, both with their taste and especially when they aren't natural. While sugar should be obviously be consumed in moderation, we'd rather stick with a high quality organic ingredient as it's the best tasting and most natural.
Each Sparkling Light Kombucha contains around 3.5-4.0% sugar, which is about average for a kombucha, but more than 60% less than a regular coke!

For our Sparkling Light Kombucha, each brew goes through two cool stages:

First up, we whip up an organic kombucha starter with raw cane sugar, organic green tea, organic lemongrass, and the funky SCOBY (symbiotic culture of bacteria and yeast).

Then, we mix in other infusions, fruits, sugar, and flavours, before cooling and adding bubbles.
Our Sparkling Light Kombucha is at its best when chilled. If you've got room in your fridge, we'd suggest keeping it there to preserve those organic acids and flavours. But hey, if you need to store it at room temperature for a bit, that's totally cool too.
Because our kombucha starter is made with green tea, it packs a little bit of caffeine. But since only a relatively small amount or starter is found in our Sparkling Light Kombucha, there are only trace amounts of caffeine too.
Each Sparkling Light Kombucha contains around 3.5-4.0% sugar, which is about average for a kombucha, but more than 60% less than a regular coke!

One of the by-products of kombucha fermentation is acetic acid, being what we commonly refer to as vinegar. The level of vinegary taste in kombucha varies depending on how it's made.

Our Sparkling Light Kombucha is made for those who aren't fans of uber-vinegary flavours. We achieve this by using less kombucha starter compared to other brands.
Find out more in this blog post.
Our Sparkling Light Kombucha does have a tiny bit of alcohol, but we're talking really small—like, less than 0.1% ABV small, which is why it's categorised as non-alcoholic.
The little alcohol that's in there is a natural part of the fermentation process, kind of like the fizz in your sourdough starter. So, no worries, you're not going to get a buzz from your booch, but if you need to avoid alcohol completely, keep an eye on the labels.
Find out more in this blog post.
No way! We think sweeteners suck, both with their taste and especially when they aren't natural. While sugar should be obviously be consumed in moderation, we'd rather stick with a high quality organic ingredient as it's the best tasting and most natural.