Collection: Kombucha Cans

Kombucha is a naturally fermented tea drink made with tea, sugar, water and a SCOBY (Symbiotic Culture of Bacteria and Yeast). The SCOBY gets to work fermenting the sweetened tea, creating the tangy, refreshing and naturally sparkling drink we know as kombucha. At All About, we do things the proper way: organic tea, real ingredients, our live culture and 21 days of fermentation. No shortcuts, no funny business. Our kombucha is raw and unpasteurised, just as proper kombucha should be.

At its simplest, kombucha is made from tea, sugar, water and a SCOBY . The sugar feeds the culture during fermentation, transforming sweet tea into something altogether more interesting and a lot of that sugar gets used up along the way.

Our kombucha starts with filtered water, organic green and black tea, cane sugar and our live kombucha culture, with organic fruits, herbs and botanicals added depending on the flavour.

So while sugar is an essential part of making kombucha, the finished drink contains much less sugar than we start with, because the culture uses it during fermentation.
Tea goes in. Fermentation happens. Delicious booch comes out.

We believe good kombucha takes time. That's why ours is traditionally brewed with a live SCOBY and fermented for 21 days.
We use organic teas, real fruits, herbs and botanicals, and keep our kombucha raw and unpasteurised. It's brewed and canned in our carbon-neutral brewery in the Galway Gaeltacht.
Basically, we're not in the business of making flavoured fizzy tea.
Our kombucha is real, raw and alive (Tá sé beo!) as it’s made the proper way!

Kombucha is a fermented drink that contains live cultures, organic acids created during fermentation. That's one of the reasons kombucha has become so popular with people looking to include more fermented foods and drinks in their diet.

At All About, our kombucha is real, raw and unpasteurised, so the live cultures created during our 21-day fermentation remain in the drink.

There's growing interest in the relationship between fermented foods, kombucha and the gut microbiome, but we're not here to promise miracle cures. We make kombucha that's properly fermented, packed with good stuff from the brewing process and tastes great too.

Your gut gets the good stuff. Your taste buds get the good stuff.
Everybody wins.

Raw kombucha is kombucha that hasn't been pasteurised or heat-treated after fermentation. This matters because heat treatment can change or remove some of the live microorganisms associated with fermentation.

Our kombucha is raw, unpasteurised and traditionally fermented for 21 days, using a live culture. We don't heat-treat it to make it shelf-stable, which is why it needs to be kept in the fridge. And because it's still a living, fermenting drink, it can keep fermenting if left out. Trust us, you don't want to open an overexcited can of booch!