Brew house
Yeast & Bacteria Tank
FERMentation tank
pressure tank
Folk Tanks
All our tanks serve a vital purpose in the creation of the Folk Kombucha assortment, and all of them carry the name of a woman that inspired the process. Discover them all below.
B
[BH]
Brew house
[bh]
brew house
MINA
Mina Althoff mUm
All kombucha starts with a mother. This is an ode to ours. Mina Althoff is the essence of wisdom, resilience, leadership, and self-reliance. She fled Iran to make a better life for her daughter; our founder — a life of freedom, of choice, of equality. Our sweetened tea for the starter culture in Inge, and the kombucha base in Rosio and Lotte is brewed in the Mina Brew House.
This stainless-steel tank is set up in a loop system with a tea leaf extractor and sugar dissolver, fully automated to repeat consistent batches of high-quality tea. The boiler heats up the filtered, softened water to 76°, which makes for the perfect temperate for our organic Chun Mee tea. Boiling green teas at higher temperatures releases more tannins and caters an improperly bitter flavour.
The 76° allows us to extract the desired level of chlorophylls and tannins for our kombucha. The tea, along with organic lemon verbena leaves, is extracted in a custom-built stainless-steel system that supports free-floating tea and herb leaf extraction, which proves highly efficient for minimising the amount of ingredients used, generating less waste and maximum flavour. Organic, unrefined cane sugar is the most effective sweetener source for ideal kombucha fermentation and is added via a customised sugar dissolving unit. The outcome of this tank serves as the best nutrient- and flavour base for the fermentation to take place.
This stainless-steel tank is set up in a loop system with a tea leaf extractor and sugar dissolver, fully automated to repeat consistent batches of high-quality tea. The boiler heats up the filtered, softened water to 76°, which makes for the perfect temperate for our organic Chun Mee tea. Boiling green teas at higher temperatures releases more tannins and caters an improperly bitter flavour.
The 76° allows us to extract the desired level of chlorophylls and tannins for our kombucha. The tea, along with organic lemon verbena leaves, is extracted in a custom-built stainless-steel system that supports free-floating tea and herb leaf extraction, which proves highly efficient for minimising the amount of ingredients used, generating less waste and maximum flavour. Organic, unrefined cane sugar is the most effective sweetener source for ideal kombucha fermentation and is added via a customised sugar dissolving unit. The outcome of this tank serves as the best nutrient- and flavour base for the fermentation to take place.
S
[ST]
Yeast & Bacteria Tank
[st1]
Yeast & Bacteria Tank
INGE
Inge Magdalena Harmsen mUm
All kombucha starts with a mother. This is an ode to ours. Inge grew up in post-war Germany but moved to Detroit at 16, where she lived with civil rights activist and feminist Ms. Sophia Ellis, who inspired her to pursue a medical career and join Doctors Without Borders. The ST1 tank is named after Inge. Here, the essence of our kombucha takes shape — the starter culture. Our kombucha starter culture is attained through a two-phased system, in which we work exclusively with our custom-made liquid SCOBY culture.
The components are, as is the case of our kombucha base, green tea, lemon verbena and cane sugar. All organic. The starter culture is, in short, a more intense version of our kombucha that triggers the fermentation process. This forms the very basis of the acid profile and contains a high amount of bacteria and yeast cultures. The yeast begins to process the sugar into alcohol, and to control and cater to this, the first phase takes place in a customised, closed fermentation tank at a temperature of 34°. We are able to maintain a constant and precise temperature inside the tank.
A consistent, reliable atmosphere that is easily regulated is implemented, where oxygen can be added into the system as needed. Thermal regulation helps us speed up or slow down fermentation, and can be adjusted through the steel tank’s jacket. In the ongoing process of fermentation, alcohol is converted into organic acids, which, in our kombucha, means a high amount of gluconic acid and tartaric acid, contributing to a smooth, citrus acidity. In the second phase of fermentation, the temperature is lowered to 23°, and sterile aeration is added to support the conversion of alcohol into organic acids. This takes 3 weeks of fermentation in total. The result is a starter culture that is strong and rich on yeast and bacteria to start the fermentation and making the kombucha base.
The components are, as is the case of our kombucha base, green tea, lemon verbena and cane sugar. All organic. The starter culture is, in short, a more intense version of our kombucha that triggers the fermentation process. This forms the very basis of the acid profile and contains a high amount of bacteria and yeast cultures. The yeast begins to process the sugar into alcohol, and to control and cater to this, the first phase takes place in a customised, closed fermentation tank at a temperature of 34°. We are able to maintain a constant and precise temperature inside the tank.
A consistent, reliable atmosphere that is easily regulated is implemented, where oxygen can be added into the system as needed. Thermal regulation helps us speed up or slow down fermentation, and can be adjusted through the steel tank’s jacket. In the ongoing process of fermentation, alcohol is converted into organic acids, which, in our kombucha, means a high amount of gluconic acid and tartaric acid, contributing to a smooth, citrus acidity. In the second phase of fermentation, the temperature is lowered to 23°, and sterile aeration is added to support the conversion of alcohol into organic acids. This takes 3 weeks of fermentation in total. The result is a starter culture that is strong and rich on yeast and bacteria to start the fermentation and making the kombucha base.
F
[Ft]
Fermentation Tank
[fV1]
Fermentation tank
Rosio
Rosio Sánchez Chef and Restaurateur
Leaving world-renowned restaurant Noma to introduce Copenhageners to Mexican cuisine, Rosio is one of the most renowned chefs worldwide and on the restaurant scene of Copenhagen. Named after her is our fermentation tank. In our custom-made, stainless-steel tanks, the sweetened tea and liquid starter culture is added. At 24°, the kombucha ferments for a week to form the kombucha base.
The entire process is carefully monitored, controlled, and measured inside our in-house lab, analysing each batch to meticulously ensure a consistent fermentation- and flavour development process that successfully reaches our uncompromising standards. All our tanks have specially made mesh covers to maintain hygiene and support the process of brewing high quality kombucha. All culminates in a balanced signature kombucha to be expanded on into different flavour directions inside the pressure tanks.
The entire process is carefully monitored, controlled, and measured inside our in-house lab, analysing each batch to meticulously ensure a consistent fermentation- and flavour development process that successfully reaches our uncompromising standards. All our tanks have specially made mesh covers to maintain hygiene and support the process of brewing high quality kombucha. All culminates in a balanced signature kombucha to be expanded on into different flavour directions inside the pressure tanks.
[fV2]
Fermentation tank
Lotte
Lotte Holm Professor in Sociology of Food
Lotte Holm teaches Sociology of Food at the University of Copenhagen and does extensive, interdisciplinary research across the social and cultural aspects of food and eating. In our fermentation tank named after Lotte, a custom-made, stainless-steel tank, the sweetened tea and liquid starter culture is added. At 24°, the kombucha ferments for a week to form the kombucha base.
The entire process is carefully monitored, controlled, and measured by our in-house lab, analysing each batch to meticulously ensure a consistent fermentation- and flavour development process that successfully reaches our uncompromising standards. All our tanks have specially made mesh covers to maintain hygiene and support the process of brewing high quality kombucha. All culminates in a balanced signature kombucha to be expanded on into different flavour directions inside the pressure tanks.
The entire process is carefully monitored, controlled, and measured by our in-house lab, analysing each batch to meticulously ensure a consistent fermentation- and flavour development process that successfully reaches our uncompromising standards. All our tanks have specially made mesh covers to maintain hygiene and support the process of brewing high quality kombucha. All culminates in a balanced signature kombucha to be expanded on into different flavour directions inside the pressure tanks.
P
[PT]
Pressure Tank
[Pt1]
pressure tank
aoc
Alexandria Ocasio-Cortez Democratic Socialist, Politician and Activist
Amongst the most talented and visionary left-wing politicians of her generation, Alexandria Ocasio-Cortez is an American politician and activist. Taking office at age 29, AOC is the youngest woman ever to serve in the United States Congress. Once fermentation has come to an end, the kombucha base is transferred into the AOC pressure tank. Here, the kombucha is centrifuged and passed through a customised filter to reduce larger particles and cloudiness inside the beverage.
Our goal with this two-step system is to preserve the microorganisms, which allows bacteria and minor yeast to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while infusing flavour. Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing.
This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
Our goal with this two-step system is to preserve the microorganisms, which allows bacteria and minor yeast to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while infusing flavour. Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing.
This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
[Pt2]
pressure tank
greta
Greta Thunberg environmental activist
Swedish environmental activist Greta Thunberg continues to challenge world leaders with her uncompromising speeches on the urgency of climate action, inspiring not only her own generation, but forcing older generations to face the facts.Once fermentation has come to an end, the kombucha base is transferred into the Greta pressure tank.
Here, the kombucha is centrifuged and passed through a customized filter to reduce larger particles and cloudiness inside the beverage. Our goal with this two-step system is to preserve the microorganisms, both during fermentation as well as after bottling. It allows bacteria and minor yeast residues to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while giving us time to infuse flavour. Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing.
This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
Here, the kombucha is centrifuged and passed through a customized filter to reduce larger particles and cloudiness inside the beverage. Our goal with this two-step system is to preserve the microorganisms, both during fermentation as well as after bottling. It allows bacteria and minor yeast residues to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while giving us time to infuse flavour. Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing.
This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
[pt3]
pressure tank
Palissa
Palissa Andersson Farmer, Author and Restaurateur
After completing extensive studies in Political Science and Liberal Arts, Palisa Anderson returned home and joined the family business in Sydney as first generational farmer and second generational farm-to-table restaurateur. Once fermentation has come to an end, the kombucha base is transferred into the Palisa pressure tank.
Here, the kombucha is centrifuged and passed through a customised filter to reduce larger particles and cloudiness inside the beverage. Our goal with this two-step system is to preserve the microorganisms, both during fermentation as well as after bottling. It allows bacteria and minor yeast residues to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while giving us time to infuse flavour.
Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing. This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
Here, the kombucha is centrifuged and passed through a customised filter to reduce larger particles and cloudiness inside the beverage. Our goal with this two-step system is to preserve the microorganisms, both during fermentation as well as after bottling. It allows bacteria and minor yeast residues to remain active for a final living kombucha. The stainless-steel pressure tank has thermal regulation, allowing us to store the beverage at 3°, preventing further fermentation while giving us time to infuse flavour.
Our three flavours, organic sea buckthorn juice, sour cherry juice and rosehip shells, are all infused under pressure using a HopGun, also known from beer brewing. This approach ensures a highly effective level of flavour extraction through the added pressure. To prevent alcohol from emerging inside the beverage, as well as to ensure and maintain the same level of carbonation across each batch, we dissolve CO2 into the kombucha in the final phase of brewing. Finally, the kombucha is bottled and packaged. Each bottle is rinsed, filled, labeled, and capped in-house using our bottling line.
