Made in Idaho: Meet the Boise couple brewing Idaho Kombucha

BOISE, Idaho — Kombucha has been gaining recognition throughout the US lately, though the distinctive beverage is believed up to now again to round 200 B.C.

You will now discover Idaho Kombucha cans on retailer cabinets all throughout the state and see their specialty drinks served in native eating places and low retailers in a wide range of flavors.

Husband and spouse group Mike and Terri Landa run the operation. Mike handles the logistics of the scientific brewing course of, whereas Terri takes on the style.

“It is very advanced if you’ll,” Terri defined. “I actually like to make use of herbs, flowers, and roots. So all of these will likely be present in a variety of our kombuchas as a result of I feel it offers it that depth and nuance that you just’d consider in a craft beer or cocktail.”

The couple began out brewing one gallon at a time at dwelling, however Mike made the enterprise a precedence in 2015. Terri joined her husband full-time throughout the pandemic in 2020 and enterprise has been booming since.

Some flavors are year-round staples like Ginger Peach and Cardamom and Honeycrisp Apple. Others a savored seasonally like Watermelon Jalapeno in the summertime. All choices are licensed natural.

“Our hottest taste is huckleberry,” Terri defined. “I at all times say it is as a result of it is such an Idaho custom to have all the pieces huckleberry!”

The huckleberries themselves, in fact, are harvested in Idaho. Different fruits and flavorings are collected from throughout the Pacific Northwest, partnering with orchards and farms in Washington and Oregon for recent produce together with apples, pears, and blackberries.

Much like a sourdough starter, the staple of any kombucha comes right down to the SCOBY, the symbiotic tradition of micro organism and yeast.

“It is a residing useful beverage,” Terri defined. “It is actually good in your intestine.”

We caught up with the couple of their Boise brewing area to observe the method unfold. They brew about 300 gallons at a time, beginning with candy tea damaged down into 50-gallon batches.

“As soon as now we have this full of fifty gallons of candy tea, then we’ll put in like 10 gallons of starter, the SCOBY, then it sits for like two weeks,” Mike defined.

“That sort of fermentation truly transforms the easy substances of tea and sugar into probiotics, wholesome micro organism, natural acids, and enzymes that basically assist together with your well being,” Terri added.

Though some say it is an acquired style, even style testers who thought they did not like kombucha have fortunately transformed.

You could find their flavors on the market at Treasure Valley Albertsons shops, native Co-Ops, espresso retailers, and eating places, and the couple ships their cans nationwide.

You may study extra about their merchandise on their web site, right here.