Using time-honoured fermentation methods, each batch of our kombucha ferments for several weeks. We therefore refer to it as a slow drink, resulting in a balanced taste with integrated flavors and a pleasant acidity. The fermentation is facilitated by our long-fermented, specially developed SCOBY starter culture – an acronym for Symbiotic Culture of Bacteria and Yeast – which forms the foundation 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 naturally forms during the fermentation process, and consist of the well-known acetic acid, as well as gluconic and tartaric acids. These two distinctive acids are notably rich in Folk and play a special role in our basic flavor structure. They provide a more rounded, citrus-like acidity and mouthfeel, compared to the typically dominant acetic acid found in kombucha. We also focus on fermenting the sugar low. Although sugar is a taste contributor, the slow fermentation allows it to be converted, as we believe sugar is meant for the microbes, not for us

Like the Slow Food movement, we are slowing down the beverage scene at our brewery located in the Meatpacking District of Copenhagen. Here, every aspect of crafting Folk is carried out in-house to ensure that each bottle of living, unpasteurized kombucha meets the highest standards of quality, flavor, and batch consistency. This includes product development, fermentation, bottling, and in-house laboratory analysis.

We take no shortcuts and have one of the longest production times on the market. Our kombucha ferments for several weeks, allowing nuanced flavors to develop. The level of production and skill involved supports the continuous deveoplment of our craft, helping us refine our understanding of how to create the best kombucha possible

From our brewing methods to the people and ingredients behind each bottle, every detail is intentional. We choose a slower, thoughtful path with proper pay for everyone involved, from growers to our team. Bottled in Italian-made, lead-free glass, because how it’s made matters as much as how it tastes. This is slow in every sense.
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 organic, raw ingredients - their flavor, origin, and natural health benefits. 

Our Nordic surroundings serve as the main inspiration for our flavors. From the fragrant notes of lindenflowers to the vibrant tang of sour cherries, 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, flowers, and mushrooms - never concentrates or aromas. By avoiding soda-like infusions, we ensure that our kombucha stands out with its authentic, gently layered and refined taste

With its living cultures and unfiltered, raw organic ingredients, our kombucha supports health, offering more than just a beverage. While it’s unpasteurized and rich in natural enzymes and living components, it can support your gut flora. 

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

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

Folk is committed to a process that preserves a living, raw, unpasteurized kombucha. To maintain its quality, it should always be kept cool at a max 5°C. The low temperature slows down the activity of the bacteria and yeasts, which is reactivatef once the kombucha is opened or stored at room temperature.

Since our flavors are unfiltered, natural sediments may settle at the bottom of the bottle. In particular, sea buckthorn creates a cloud-like layer, as the raw, unfiltered berries contain 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. Always store bottles upright to prevent leakage.