Kombucha is a sweet and sour beverage that has become a household name. This probiotic-rich fermented sweetened green or black tea will grow to $5 billion annually by 2025.
Many business owners have been clamoring for kombucha to be available to their customers and home brewers following its craze. It is important to know why kombucha on tap in Austin tastes better.
What is Kombucha?
Kombucha has recently been in the news, but it has been a staple in Northeast China for nearly 2,000 years. It was also known as the “Tea of Immortality”, a healing potion used to heal emperors for thousands of years.
Kombucha can be described as a sweetened green or black tea that has been fermented with yeast, sugar and additional juices or spices. The customer can add blueberry vanilla, strawberry basil, lemon cayenne, strawberry sour or raspberry lime to this drink, making it a great choice for creative types.
There are some similarities and important differences between Kombucha and Beer on tap.
Kombucha, a fermented carbonated product, is very similar to beer. When dispensed from a kegerator, or any other short, direct draw system, carbon dioxide will usually be the pressure source to propel the product through the system while maintaining the recipe for carbonation.
Kombucha is a popular drink for business owners who want to make it more accessible to their customers. The customer will often find it in single-serve aluminum cans or glass bottles in grocery stores. Many brewers have found a better way to store and serve this unique beverage. The keg and serve it on tap.
Kombucha Benefits on Tap
Sustainable: Storing Kombucha on Tap reduces the need for aluminum cans and glass bottles. Reuse kegs and beverage containers! It’s a win for everyone. It’s healthy for the environment and good for the customer’s health.
Taste sampling: Kombucha On Tap allows the customer to offer product samples to the customer customers. This aspect allows customers to taste the customer product and help them choose what product to buy.
The temperature plays an important role in the storage and preparation of kombucha. Keep kombucha containers at 38 degrees Celsius and keep them warm until they reach the tap. This aspect will reduce carbonation and prevent kombucha from foaming.
KBI has taken steps to standardize the carbonation levels of kombuchas and make them more precise. Sometimes, the carbonation level of one brand’s kombucha may differ from that of another. This aspect can cause problems with retail systems as the foam will form. They recommend adding a restriction to the line from keg tower to tower or using a restrictor kit to maintain carbonation. This act will result in a slower flow.
KBI strives to be the best in kombucha, regardless of what package it is packaged in. The Draft Standards Committee works continuously to standardize and implement best practices in kombucha dispensing.
Is it better to serve kombucha on tap in Austin or a Mix of the Two? The answer is yes.
The best way to serve Kombucha is by having it on tap. It is easier to make, more economical, and encourages customer bonding. Some offices now offer kombucha on-demand to energize employees and show appreciation for their hard work.
They recommend kombucha kegs over bottles if the customer’s a fan. This act will save the customer time and allow the customer to worry less about sanitation.