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.

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.

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.

Kombucha is known to be rich in various bioactive compounds, including acetic and gluconic acid, complex B vitamins, minerals, amino acids, and polyphenols. Additionally, kombucha contains L-Theanine, a nootropic found in tea that is gaining attention for its cognitive enhancing properties.

Early studies suggest that L-Theanine can enhance mental focus and concentration, improve mood and boost working memory, particularly when paired with caffeine. Once fermented, kombucha retains a small amount of caffeine along with L-Theanine, creating a powerful synergy of bioactive plant compounds.

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.