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What’s that little floaty bit in the bottle? That’s the SCOBY (symbiotic culture of bacteria & yeast). It is completely edible & proof that the drink is full of living bacteria. Mark hopes that Blighty Booch’s launch at the Blas Cymru/Taste Wales showcase trade event in Newport next week (March 20th & 21st) will help his young company attract attention from a wide audience.
Our pick of the best kombucha brands - Liz Earle Wellbeing
As well as kefir, a fermented milk, and probiotic vinegars, there’s kombucha, a sweetened tea loaded with “healthy” bacteria that is thought to have originated in China. Their traditional, small-batch kombucha is available in a number of flavours, offering a fun and tangy low alcohol alternative. Delightfully refreshing! Its fans are passionate advocates of a drink that the ancient Chinese maintained had detoxifying and energising properties. Gutsy Captain uses green tea fermented with organic raw cane sugar. Flavours include cayenne pepper, pineapple & peach and coconut and can be found in Holland & Barret and Morrisons.
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Mark is now working with Aberystwyth University, via Project HELIX, to substantiate some of kombucha’s health claims. Depending on the flavour of Lewtress, each bottle contains between 2.4% to 5.5% residual sugars from the fermentation process.
Blighty Booch Contact Us – Blighty Booch
Our Blighty Booch Kombucha requires refrigeration/cellaring through bottle conditioning and secondary fermentation within its 12-month fridge-life. Kombucha’s acidity makes it “safe” indefinitely with the flavour drier and fizzier as the sugars transform into beneficial acids. It should not be shaken or stirred, just carefully opened and poured. Says Mark, “We sourced whole leaf organic tea from the world’s finest tea gardens and then blended it with Welsh water, time, innovation and expertise.” T he new brand of kombucha has been wowing taste testers with their organic high mountain tea. Their ginger flavour won three gold stars at the Great Taste Awards, the highest possible accolade, and Liz agrees! Blighty Booch’s natural brewing method seeks to harness the goodness of nature, nurturing abundant bioactive compounds, antioxidants and polyphenols for their anti-inflammatory benefits.Last week Blighty Booch made its debut at the Blas Cymru/Taste Wales international trade event in Newport. Mark hopes the experience will introduce his brand to an audience that is craving change. These drinks are produced with fresh Welsh air and sea breezes to benefit the natural growth of the kombucha,” she says. “It’s the most genuinely ‘alive’ version I’ve ever come across.” Says Cywain development manager, Llior Radford, “It’s been great working with Mark at Conwy Kombucha with this innovative soft drink, bringing in a bit of Stateside to North Wales.”
Blighty Booch Sober October – Blighty Booch
Already popular in the US and Canada as well as many parts of the world, Kombucha is a fizzy fermented drink made from tea. The functional benefits of the drink are starting to be seen in England and Wales now too. He developed the brand after a health issue caused him to look further at the drink’s functional benefits. The venture has been helped by Cywain – a Menter a Busnes delivered project that supports the development of growth orientated businesses in the food and drink sector in Wales. We are passionate about Organic Kombucha and our search for the drink in the UK led us to make our own. Blighty Booch Kombucha has 4 flavours, Original OG, OG Ginger, Cherry and Blood Tonic.
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Steeped in the traditions of Ancient China, Go Kombucha handcrafts small batch batches of the gut friendly elixir in the tranquil Sussex countryside. Their kombucha is unfiltered, unpasteurised and naturally effervescent, stored in elegant glass bottles to avoid the polymers sometimes associated with aluminium cans. I tried it when I was touring in Canada and found it to be beneficial to my general health and well-being,” he said. Read More Related Articles
Conwy Kombucha Ltd - Welsh Food and Drink Conwy Kombucha Ltd - Welsh Food and Drink
Living Fermented Tea. We slow brew and don’t pasteurise to maximise the living probiotic yeast and bacteria that makes kombucha such an amazing beverage. Blighty Booch was launched on March 18, with help from an Innovation Partnership Grant and support from the Project HELIX knowledge transfer scheme. The brand originally evolved from work carried out at Grŵp Llandrillo Menai’s Food Technology Centre (FTC), Llangefni. Mark Pavey, a former successful music manager and founder of the company developed Blighty Booch after a health issue caused him to look further at the functional benefits of Kombucha;“I tried kombucha when I was touring in Canada and found it to be beneficial to my general health and well-being I developed a passion for the stuff. After years of working with some of the finest artists in the folk scene I’ve developed an appreciation for true authenticity and that’s essentially what I’m trying to do with Blighty Booch.Mark is determined his label will sit at the top of its product category. Its design deliberately echoes those of bottled beers - the product is targeting the “social lubricant” niche. The bacteria and yeasts convert sugar into ethanol and acetic acid, the latter giving kombucha its distinctive sour taste. Read More Related Articles Each bottle is made by fermenting green tea without using colourings, stabilisers, preservatives or pasteurisation processes of any kind. The makers at Lewtress say that this ensures the beneficial probiotics in the drink survive. Blighty Booch is premium craft Kombucha. Made from fermented tea, it’s an amazing alcohol-free, refreshing soft drink rapidly gaining popularity with consumers eager to embrace the trend for probiotic & fermented foods. Naturally Sparkling. We never force-carbonate, all the bubbles are natural from the fermentation process.
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