bottled, brewed, and capped by family
We like our kombucha pure, raw, and with a healthy zing, just like it is when you make it at home. But sometimes it's hard enough to get to the grocery store and schedule that dentist's appointment and call your mother, let alone brew your own kombucha.
So, after over a decade of home-brewing for our own tummies and tastebuds, we figured it's time to share our brews with those who enjoy their kombucha fresh like we do, but just don't have the time. Each of our small-batch brews has a character of its own, and that's how we feel it should be.
Bold. Complex. Not so sweet. Locally sourced ingredients. Hand-crafted.
It just doesn't get much better than that for us.
Dave McGee has been brewing kombucha for over a decade. He started dabbling in homebrewing as a relief from his day-job in high tech hell, and found so much energy from his brews that he continued brewing as he transitioned into the remodeling industry. In 2010 he started teaching DIY kombucha classes at North Portland's local homebrew supply shop, and between his students, friends, and family, the praise for his brews continued to climb as he experimented and perfected his recipes. After a decade of this experimentation and a rapidly growing group of “taste-testers,” Dave’s expertise and passion paid off—the demand for his tasty kombucha reached max capacity for the kitchen.
In 2013, on his daughter Ally's 22nd birthday, the two of them decided to team up and start a family kombuchery. For the better part of a year they dreamed, schemed, researched, discovered, made mistakes (messy, messy mistakes), cleaned, designed, built, laughed, probably cried, talked, tasted, brewed, bottled, and capped.
In February of 2014, Oregonic Tonic was born.
Though it is often referred to as mushroom tea, kombucha is not made from mushrooms. It is a beverage made by brewing a base of tea and sugar, and then adding SCOBY (symbiotic culture of bacteria and yeast) to the tea and allowing the mixture to ferment. The fermentation process is caused by the healthy bacteria and yeast eating up the sugar and/or caffeine in the tea, and results in a tart-sweet, slightly vinegary, deliciously carbonated beverage containing probiotics, B vitamins, antioxidants, an anti-arthritic compound, an anti-spasmodic compound, and a liver-protective compound. There are many strains of bacteria and yeast that can be found in the SCOBY, but it is most consistently made up of the bacteria Acetobacter xylinum, along with various yeasts (commonly found strains being Brettanomyces, Zygosaccharomyces and Saccharomyces).
Acetobacter: This is an aerobic (requiring oxygen) bacteria strain that produces acetic acid and gluconic acid. Acetic acid is the shortest chain saturated fatty acid, which has been found to boost energy, help the absorption of calcium and magnesium in our gut, lower blood-sugar levels, and increase cardiovascular health by lowering blood triglyceride levels and eliminating cholesterol. Gluconic acid is a PH control agent that regulates acidity.