A boost, a breath of fresh air, a bio-benefit - that’s Better Booch. Our fermented tea isn’t just an ancient tradition or immune supporting tonic, it’s good enough to make you say mmmm, and refreshing enough to make you go ahhhh. It’s a drink that makes sense just about anywhere you take it; have it with your people, or enjoy it just for you. So crack open a cold one--with cred.
We’re big believers in the idea that the whole is greater than the sum of its parts. It’s how you make kombucha - with just tea, water, sugar, a symbiotic culture of bacteria and yeast (SCOBY!), and a whole lot of time - and it’s how we define our approach to health. Nothing prescriptive, but all the little everyday choices add up and contribute to the overall flow. And you feel best when you’re a little mindful of what you feed your body. Work with it, and it’ll work with you. That’s our symbiotic culture.
Trey started brewing homemade kombucha for his sister when she was diagnosed with cancer, calling upon its time-tested healing qualities. Since her successful recovery, we kept up the brew– striving to make a kombucha as delicious as it is nutritious by joining forces with experts, including a chef, a microbiologist, and a chemist. (Teamwork makes the dream brew work.)
You know, something that you want to drink and your body loves. Something that doesn’t take itself too seriously, but can be every bit as transformative. We’re doing it for quality of life in the here and now.
We’re doing it for our parents who’ve been drinking diet sodas their whole lives and want something better. We’re doing it for dudes who love the craft beer life but want less alcohol. We’re doing it for the moms who want something healthy in their wine glasses. For sunsets, park picnics, days at the beach. We’re doing it for the adventure, the expedition, the journey into the unknown.
We always thought that if we could make great kombucha, we could do anything. That’s the feeling of Better Booch, a feeling of -- yes, this is what life is supposed to be.
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