organic living tea
℮
240ml
ORGANIC LIVING TEA
℮ 240ml
[BREWED WITH BACTERIA AND YEAST]
[BREWED WITH BACTERIA
AND YEAST]
Folk Kombucha is a contemporary Copenhagen brewery founded and run by Nina Parna that blends traditional fermentation techniques with science, infusing new life into an ancient beverage passed down through generations.
Behind the name lies a dedication and deep connection to the way food brings people together, and the care held in serving. This extends into the brewery, where space is held for tours, tastings, and workshops. Nina has built a brewery universe from the ground up in the heart of the city, in a space where people can gather and learn about living, unpasteurized kombucha on a larger scale, while we continue learning ourselves. That is also why every aspect of Folk is done in-house - from fermenting, bottling, and lab testing to designing our own labels and visuals.
At Folk, we slow beverages down. Fermentation is given the time it requires, allowing the kombucha to develop depth, balance, and a rounded acidity. From start to bottling, the process takes close to a month, resulting in a layered and refined expression. The kombucha is wild-fermented, unfiltered, and alive in the bottle. Every bottle reflects our commitment to setting new standards for the quality and taste of living, unpasteurized kombucha.
Too often, kombucha is associated with unstable, yeast-driven, or overly sharp profiles. With Folk, we set out to change that. We take organic berries, herbs, and flowers, and let alchemy meet science. Through temperature control, an in-house lab, and carefully applied technology, the process is supported where needed, without compromising its natural character. The process is about working with what nature provides, and treating it with respect. The result is controlled wildness.
At a time when most fermented products are pasteurized before reaching the shelf, we wanted to demonstrate that it is possible to maintain a living product. We have built on the belief that food can still be alive, complex, full of flavor, and able to connect and support us, at scale. Rather than outsourcing, we are becoming experts in our craft, evolving every day and continually refining our understanding of how to ferment the best possible kombucha.
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
Folk Kombucha is a contemporary Copenhagen brewery founded and run by Nina Parna that blends traditional fermentation techniques with science, infusing new life into an ancient beverage passed down through generations.
Behind the name lies a dedication and deep connection to the way food brings people together, and the care held in serving. This extends into the brewery, where space is held for tours, tastings, and workshops. Nina has built a brewery universe from the ground up in the heart of the city, in a space where people can gather and learn about living, unpasteurized kombucha on a larger scale, while we continue learning ourselves. That is also why every aspect of Folk is done in-house - from fermenting, bottling, and lab testing to designing our own labels and visuals.
At Folk, we slow beverages down. Fermentation is given the time it requires, allowing the kombucha to develop depth, balance, and a rounded acidity. From start to bottling, the process takes close to a month, resulting in a layered and refined expression. The kombucha is wild-fermented, unfiltered, and alive in the bottle. Every bottle reflects our commitment to setting new standards for the quality and taste of living, unpasteurized kombucha.
Too often, kombucha is associated with unstable, yeast-driven, or overly sharp profiles. With Folk, we set out to change that. We take organic berries, herbs, and flowers, and let alchemy meet science. Through temperature control, an in-house lab, and carefully applied technology, the process is supported where needed, without compromising its natural character. The process is about working with what nature provides, and treating it with respect. The result is controlled wildness.
At a time when most fermented products are pasteurized before reaching the shelf, we wanted to demonstrate that it is possible to maintain a living product. We have built on the belief that food can still be alive, complex, full of flavor, and able to connect and support us, at scale. Rather than outsourcing, we are becoming experts in our craft, evolving every day and continually refining our understanding of how to ferment the best possible kombucha.
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
»Had the pleasure of getting a factory tour of Folk Kombuchas works here in Copenhagen. I first met Nina 5 years ago when we were introduced over lunch at Noma. Her master thesis in food science at KU was on the science of scobys. Now she’s turned it into some of the best bottled booch I’ve yet tried«
»Like Popl, Folk Kombucha uses ingredients of high quality and this makes their kombucha one of the best in town! We love to serve it and most importantly, to drink it!«
»Our collaboration with Folk Kombucha has turned out to be exactly what we wanted in every way. The well-balanced flavors from Folk go perfectly with our products and act as the ideal alternative to the classic juice.«
»Taking care of my body is key for peak performance on the field, why Folk Kombucha is my go-to drink. Not only is it tasty, but also packed with health benefits. I appreciate that it is made from raw, organic juices and herbs, and never pasteurized, ensuring I get all the nutrients. The packaging adds to the experience, making it feel like a treat. Even when I'm out with friends during a game weekend and opt out on alcohol, I never feel like I'm missing out on a drinking experience«
»At One Thirty Labs, we are happy about the collaboration with FOLK. Our customers are super delighted that it is a natural product and for the probiotic qualities in Kombucha, which both help digestion and increase energy. Kombucha has become a daily pleasure for several of our customers who want to improve their well-being.«
»Our neighbour Folk Kombucha make a sour cherry kombucha that we have fallen for. Fresh and not too sweet, with a fine taste of the Danish classic Stevns Cherry.«
»Had the pleasure of getting a factory tour of Folk Kombuchas works here in Copenhagen. I first met Nina 5 years ago when we were introduced over lunch at Noma. Her master thesis in food science at KU was on the science of scobys. Now she’s turned it into some of the best bottled booch I’ve yet tried«
»Like Popl, Folk Kombucha uses ingredients of high quality and this makes their kombucha one of the best in town! We love to serve it and most importantly, to drink it!«
»Our collaboration with Folk Kombucha has turned out to be exactly what we wanted in every way. The well-balanced flavors from Folk go perfectly with our products and act as the ideal alternative to the classic juice.«
»Taking care of my body is key for peak performance on the field, why Folk Kombucha is my go-to drink. Not only is it tasty, but also packed with health benefits. I appreciate that it is made from raw, organic juices and herbs, and never pasteurized, ensuring I get all the nutrients. The packaging adds to the experience, making it feel like a treat. Even when I'm out with friends during a game weekend and opt out on alcohol, I never feel like I'm missing out on a drinking experience«
»At One Thirty Labs, we are happy about the collaboration with FOLK. Our customers are super delighted that it is a natural product and for the probiotic qualities in Kombucha, which both help digestion and increase energy. Kombucha has become a daily pleasure for several of our customers who want to improve their well-being.«
»Our neighbour Folk Kombucha make a sour cherry kombucha that we have fallen for. Fresh and not too sweet, with a fine taste of the Danish classic Stevns Cherry.«
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
[AT FOLK, SCIENCE & TRADITION MEET]
[ORGANIC LIVING TEA]
[BREWED WITH BACTERIA AND YEAST]
[RAW, UNPASTEURIZED KOMBUCHA]
[TASTE CRAFTED WITH CARE]
[SLOW DRINK]
[KEEP COOL]
[SWIRL, DON'T SHAKE]
[A BEVERAGE WITH BENEFITS]
[FERMENTED WITHOUT COMPROMISES]
[REIMAGINING THE CRAFT OF FERMENTATION]
