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House-brewed kombucha at Earth Bread + Brewery
Hot with the health-conscious for more than a few years, kombucha is a fermented tea produced using a SCOBY, or symbiotic colony of bacteria and yeast. While many make it at home or buy it by the bottle at specialty stores, Earth Bread + Brewery (7136 Germantown Ave.) has decided to brew its own.
House-brewed kombucha at Earth Bread + Brewery
Hot with the health-conscious for more than a few years, kombucha is a fermented tea produced using a SCOBY, or symbiotic colony of bacteria and yeast (the floaty thing pictured above). While many make it at home or buy it by the bottle at specialty stores, Earth Bread + Brewery (7136 Germantown Ave.) has decided to brew its own.
EB&B brewer John Defibaugh has worked on his own kombucha for years and thought it would fit in nicely as an offering at the Mount Airy brewpub. "It's essentially the same brewing process as beer," he says. "I wanted to share my kombucha on a larger scale." The drink is steadily becoming more and more popular at Earth, with Defibaugh selling about five to 10 gallons a week. "There are regulars who come in specifically to drink our kombucha. People who start drinking it don't stop." They currently have ginger, blueberry and regular-flavored kombucha available, and Defibaugh has plans to introduce more fruit- and herb-infused flavors.
Despite its much-hyped benefits — fans talk up its detox powers and link it to everything from improving digestion to combating cancer — there has long been trepidation in the established health community about the safety of kombucha. Earth has not come across any problems with their batches. "The only health issue we are aware of is consuming too much kombucha too quickly," says EB&B co-owner Tom Baker. He advises enthusiasts up their intake gradually, as excess consumption of the tea can throw off the body's natural chemistry. (Be sure to have only a glass or two at a time.) Earth sells kombucha by the glass for $3 or by the growler for $20.
Photo: Felicia D'Ambrosio
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