Frequently Asked Questions
Buchi is Asheville's own locally produced kombucha. Kombucha (kom'bū'chä) is an ancient cultured beverage which originated in the far east, where for thousands of years it was revered as "the Elixir of Life". It is a living health drink full of probiotics, beneficial enzymes, vitamins, minerals and detoxifying organic acids. Buchi is handcrafted in small batches using organic tea, organic sugar, and fresh mountain water. It is naturally fermented by the kombucha culture.
During the fermentation yeast creates alcohol, but acetobacter converts the alcohol into acetic acid. There is a tiny amount of alcohol - less than 1/2 of 1%, similar to an unpastuerized glass of juice or apple cider
Although the primary ingredients are tea and sugar, the living kombucha culture transforms these basic building blocks into more complex beneficial compounds. A 6 oz serving contains only 6 mg of caffeine and 8 grams of sugar.
It is often called a "SCOBY" which stands for symbiotic colony of bacteria and yeasts. Like Amish friendship bread, the kombucha culture, also known as the Mother SCOBY, has been passed down from generation to generation, often a treasured family heirloom.
We use a crimped cap instead of a screw top because they seal better and contribute to a longer shelf life. Quality is our highest priority.
Well you can if you really want to, we shake it from time to time, but it's carbonated and you might get it all over yourself. Buchi is much more useful as a drink than a body lotion!
The active cultures in kombucha are light sensitive. Amber beer bottles block the UV light generated by sunlight and fluorescent lights in the store to protect the beneficial microbes. Plus, in the right environment it contributes to a load of laughs. Have you ever seen an adult watch a kid drink Buchi? It's hillarious!
Pasteurization is simply heating the bottles to kill any microbes that may be present. Most beers are pasteurized and some kombucha brands do it to. If you see them sitting on the shelf or on top of the refrigerated case at the grocery store, they are pasteurized. They do this to insure consistency, and it would make our lives much simpler. However, kombucha is loaded with beneficial enzymes and probiotics similar to yogurt. We go out of our way to protect those little guys.
At room temperature the fermentation process will continue to change the taste and increase the carbonation. In the refrigerator the kombucha culture goes dormant and your kombucha will continue to taste the way we intended it to.
We believe food should be as local as practical, and therefore we don't ship. Kombucha is heavy, and shipping it requires a lot of energy. If you are located in the southeast region, please let us (and the retailers) know where you'd like to be able to buy Buchi. If you're outside the southeast, please support your local kombucha brewer.
