The Folk
BREWERY

Our brewery is located in the Meatpacking District of Copenhagen. Here, all aspects of production are carried out in-house to ensure that our kombucha is crafted to the highest standard across quality, flavours, and batch consistency.

This includes product development, brewing, bottling and continuous laboratory analyses. The level of production and skill facilitates the complexity of our work, and allows a continuous development and understanding of how to craft the best kombucha possible.

Brewed WITH 
bacteria and yeast

Using time-honoured brewing techniques, each batch of our kombucha ferments for several weeks. We therefore refer to it as a slow drink, that results in a balanced taste with integrated flavors and a pleasant acidity. The fermentation is facilitated by our specially developed SCOBY starter culture – akronym for Symbiotic Culture of Bacteria and Yeast – which forms the starting point of every brew.

The fermentation process converts sugar into a variety of organic acids and enzymes, lending the renowned restorative properties of kombucha. The unique blend of organic acids in our kombucha, that naturally form during the fermentation process, consist of the well-known acetic acid, as well as gluconic and tartaric acid. These two distinctive acids are notably rich in Folk, and play a special role in our basic flavor structure as they provide a more rounded, citrus-like acidity and mouthfeel, compared to the typically dominant acetic acid found in kombucha.

Taste crafted
with care

We pay great attention to every parameter of the fermentation process, as well as the unique taste nuances that form the character of our beverage. Our goal is to create kombucha with a characteristic handwriting, that traces a natural taste journey. Crafted with a base of green tea and lemon verbena, we focus on highligting the ingredients.

Our Nordic surroundings serve as the main inspiration for our flavors. From the fragrant notes of lindenflower to the vibrant tang of sour cherry, we solely use certified organic, high-grade ingredients to capture the pure and nourishing taste of our home region. Each kombucha is developed with precision and care, using organic raw juices, dried herbs and flowers - never concentrates or aromas. By avoiding soda-like infusions, we ensure that our kombucha stands out with its authentic and refined taste.

KEEP COOL
AND SWIRL

Folk is committed to a process that maintains a living, raw, unpasteurized kombucha and should therefore be kept cool at max 5°C. The low temperature slows down the activity of the bacteria and yeasts, which is reactivated once the kombucha is opened or stored at room temperature.

Since our flavors are unfiltered, they settle at the bottom of the bottle, while sea buckthorn settle on the top as the berry contains natural oils. To get the full taste with every glass without any bubbling over, avoid shaking the bottle before opening but instead, gently swirl it to mix the flavors before pouring.

NINA PARNA, FOUNDER

THE craft of
fermentation

I’ve long been fascinated by cooking methods that transform unprocessed raw produce into flavor-nuanced food products. When visiting my Uncle Frank in California as a child, I tasted a raw olive for the first time. He had warned me "You should not eat olives raw, they taste horribly bitter". Uncle Frank was right. It was hard and unbearably bitter.

There was no trace of salt and acid in this olive. The sweetness in the aftertaste and the delicate bite was gone, a stark contrast to the usual aromatic olives I adore. The explanation of the difference was in the preparation method, fermentation, that reduces the bitterness and enhances the taste and texture of olives.

This experience sparked my curiosity about the power of fermentation in culinary trans-formation. With the help of microorganisms, fermentation not only increases the shelf life of foods, but enhances the flavor and aroma. In recent times, the relationship between gut microorganisms and well-being has renewed the interest in fermentation that if kept alive, can benefit the gut flora.
‍
Despite the renewed interest, this ancient method is woven into the culinary traditions of almost all cultures and has created foods that are deeply rooted in our food culture. Therefore, fermentation should not be considered a radical, new dietary trend; rather it is a culinary skill that combines taste, health and tradition.

The fascination laid the foundation for my research and my thesis on kombucha with the Nordic Food Lab at the Department of Food Science. Over the past decade, I’ve worked with researching, developing and refining kombucha. At Folk, we’ve grown into a small team of passionate people from different backgrounds, sharing a collective dedication: to craft a kombucha that defines new principles of brewing. Every bottle is a result of our relentless steps towards setting new standards for the quality and taste of kombucha, made possible with your invaluable support.

Since kombucha is a living product, the complete kombucha guide does not exist. It is the diversity that makes kombucha unique. Therefore, sense and taste your way to the type of kombucha you enjoy. I hope Folk will inspire your brewing and taste journey. There is something enormously rewarding about pouring yourself a glass of kombucha and drinking it down to the last drop.

The FolkBREWERY

Brewed WITH bacteria and yeast

Taste craftedwith care

KEEP COOL AND SWIRL