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.

Our goal is to develop kombucha with a characteristic handwriting, that traces a taste journey. We find inspiration for our Folk flavours in our home region, using solely certified organic ingredients to encapsulate the pure and nourishing taste of the Nordics.

Our commitment drives us to implement practices at every stage of our production process that minimizes waste and reduces our environmental footprint.

Through workshops and collaborations, our mission is for our kombucha to gather, engage, and inspire the brewing world and beyond. At Folk, celebrating the craft of kombucha and sharing our knowledge with our community, is at the heart of what we do.