Why buy cane sugar from overseas when we can source beet sugar right here in Germany? 🌱🏡 For us, it’s all about using what’s nearby – avoiding unnecessary food transport and promoting a local, sustainable option at the same time.

But the choice isn’t just practical; it’s also essential for our fermentation process. When our kombucha culture gets to work, it meticulously breaks down that beet sugar 🐌🥬, transforming it into a symphony of acids – acetic acid, gluconic acid, and lactic acid. These aren’t just fancy names; they’re the building blocks of BOUCHE’s unmistakable flavor profile.

The result? A kombucha that dances on your tongue, balancing a light acidity with floral notes and a hint of sweetness. The sugar’s sweetness may take a back seat in the final product, but it’s the unsung hero behind the scenes, driving the fermentation process and unlocking kombucha’s distinctive character.

Curious how beet sugar is made? Let the Maus explain it to you here.

Three cheers for beet sugar: our local flavor enhancer and fermentation booster. 🚛 It helps us stay authentic, balanced, and oh-so-delicious.

Cheers!