At Folk, science and tradition meet.
Using time-honoured brewing techniques, each batch of our kombucha ferments for several weeks, facilitated by our specially developed SCOBY culture. The fermentation process converts sugar into a variety of organic acids and enzymes, lending Folk its distinctive flavours and the renowned restorative properties of kombucha.
From bottling to brewing, all aspects of production are carried out in our Copenhagen brewery, to craft the best unpasteurized, living kombucha possible.