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.

The starter culture used for the fermentation is our own, specially developed SCOBY, that forms the starting point of every fermentation, and defines the basic flavor structure of our signature Folk kombucha. We pay great attention to every parameter of the fermentation process, as well as the nuances that form the character of the beverage.

Our Nordic surroundings serve as the main inspiration for the Folk flavor variants. From the deep sour cherry juice to the tangy sea buckthorn, each kombucha is based on certified organic, high-grade ingredients to capture the pure and nourishing taste of the Nordics.

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.

Our uncompromising approach to kombucha is as much an attempt to gather, engage, and inspire as it is to simply please. Folk is about just that. Good things coming together.