All About The 'Booch

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All About The 'Booch

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Proud to be the first kombucha microbrewery in Maricopa County. Follow us to find our local, raw, craft ‘booch in the Phx area! �

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Retail website for pre-ordering - allabouttheferments.com

11/11/2023

Q: Does it matter if your SCOBYs are pristine like the first photo or not so pristine like the second?

A: IMO, it doesn’t matter. The SCOBYs in the first photo were not disturbed for 2 weeks so they look perfect. The SCOBY in the second photo is from our commercial brewing days. Our commercial SCOBYs were stirred and moved around during the fermentation process. But at the end of the day, they both do their job the same - they turn sweet tea into kombucha.

What do you think? Do looks matter?

08/14/2023

With more time on our hands, we’re focusing on our health. We joined a gym (on week 6 💪🏻) and we’re cutting back on alcohol… which means we need more n/a options around the house.

So it’s time to up our home kombucha supply. Today, I brewed (2) 1 gallon batches, which will be ready in 2 weeks (our preferred fermentation timeframe). The 3rd fermenter is our hotel, holding extra starter and “SCOBYs.”

Also flavored our last batch with - apple ginger, mango ginger and cherries.

07/31/2023

I’m obsessed with .guru ‘s Roasted Jalapeno Sauerkraut with Dill and Garlic recipe.

The first batch I made is starting to get low so it’s time to start a new batch since we’re looking at a 21-28 day fermentation period. 😱

This time, I decided to roast some chopped onion with the garlic and jalapeños.

I can’t wait until this batch is ready! ⏰

07/15/2023

This week’s flavor lineup:

🍓🍋 strawberry + ‘s lemongrass flavor concentrate

🫐🍍 blueberries + pineapple

🍎 apple + ginger

Pro tip: Got some fruit that’s about to go bad? Use it to flavor your kombucha. That’s what I did here with the apple and pineapple. The other fruit is kept in the freezer.

06/23/2023

I’m obsessed with this roasted jalapeño sauerkraut with dill and garlic! It fermented for exactly one month and it’s perfection. I love how the roasted jalapeños and garlic give it a different taste profile from other krauts.

Pro tip: throw a spoonful on your breakfast avo toast

Recipe: Cultured Guru

06/20/2023

IMO ginger and kombucha are the perfect pairing. 💯

When we sold commercially, our Ain’t Nuthin’ But Pineapple & Ginger was a top seller.

As a home brewer, I’ve been enjoying other combinations, like this strawberry + ginger. It’s a 10/10.

What’s your favorite ginger pairing?

05/13/2023

I think I’m giving up on water kefir (for now)! 😂 And our finished kombucha is starting to get low so it’s time to get a new batch started.

For the sweet tea concentrate, I’m sticking to our preferred 50% Sencha (green) & 50% China Black loose leaf organic tea from + filtered water + organic cane sugar. And for the starter, I’m using 2 cups of aged kombucha.

I also resteeped the tea with a healthy dose of sugar to feed our starter hotel.

And now we wait for 1-2 weeks for the starter/SCOBY to convert the sweet tea into kombucha. ⏰

P.S. The fermented kraut is ~2 weeks in. Approx 1 more week to go! 🤞🏻

04/30/2023

Finally getting back into my fermentation era! I haven’t fermented veggies in years so let’s see how this goes! 🤞🏻

I decided to start out simple with .guru ‘s Fermented Beet and Red Cabbage Sauerkraut with Ginger recipe.

And now we wait… ~21 days. ⏰

04/28/2023

Trying a new ferment this weekend - water kefir!

Real talk - I bought these grains at the end of January and they’ve just been chillin’ on the counter. I’m hoping they’re still viable. 🤞🏻

This is my first time making water kefir. Since these grains have been sitting for awhile, I’m going to start by refreshing them with sugar and water. If all goes well, they’ll be ready for their first batch on Sunday.

04/08/2023

I promise this is not becoming a sourdough account! 😂 We’ll get back to ‘booch once we finish all the growlers in our fridge from when we closed the business.

I was super happy this morning to see loaf #5 got some air. 🤗

I’m still following the same recipe but I did a few things different this time.

1️⃣ While the stove was preheating, I placed both loaves in the freezer in hopes of making them easier to score.

2️⃣ I increased the oven temp to 500 while covered for 30 mins and 450 while uncovered for 25 mins.

3️⃣ While loaf #4 was the oven, I put loaf #5 in the fridge.

4️⃣ With both loaves, I threw a couple of pieces of ice in the Dutch oven and covered.

5️⃣ The only other difference between the two loaves is that #4 went into the oven in a cold Dutch oven (as the recipe calls for) and #5 went into the oven in a hot Dutch oven (because I only have one).

Here’s to hoping I have more airy loaves in my future! 🥖🥖

Address

Glendale, AZ

Telephone

+16233633425

Website

https://linktr.ee/allaboutthebooch

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