Origination - Mother Scoby

HOW IT STARTED

To begin the journey of developing ROVM we first had to envision the flavor profiles we would want to accompany a long day of exploring and would be your perfect companion at the end of a trail hike or a long day on the mountain. Our team tasted through several other hard kombucha brands and found that often they lacked the presence of the kombucha culture. We wanted to create something that stayed true to its roots. Our approach is to celebrate the tart, effervescent tang of the beverage and choose our additions thoughtfully to complement and not mask the flavors from our scoby.

What is a scoby? Scoby is an acronym for symbiotic culture of bacteria and yeast. These bacteria and yeast work together to produce small amounts of alcohol and an array of acids to create the desired flavor profile we all know and love. Kombucha is made by brewing tea with sugar that is then inoculated and fermented with a scoby. In beer brewing, I have always believed in using your core ingredients to their fullest. That means focusing on the yeast, malt, hops, and water before anything else. With kombucha that means we focused on the core ingredients scoby, tea, water, and sugar.

ACTUAL PHOTO OF ROVM SCOBY BELOW

*** You can eat Scoby!

HOW IT’S GOING

Since we had propagated our scoby, are using good clean Lake Michigan water, and quality Non-GMO sugar we set out our focus on tea selection. We tested and tasted an array of white, black, and green teas and came to the conclusion that not one tea was right for every job. The scoby being a living organism reacts differently and gives off nuances for every different type of tea. When we develop our flavor combinations, we will always consider how the teas will fit with these different flavors and our kombucha culture characteristics. Our ethos will be to create thoughtful, complex, yet nuanced beverages for the active lifestyle!

Let us know what you think!