Humm: Brewing It Our Own Way
The foundation of any kombucha is tea, and the fermentation process used to make kombucha only enhances teas’ positive effects on our health. Most teas are natural anti-inflammatories, rich in antioxidants and useful in fighting DNA-damaging free radicals.
We’re always looking for ways to innovate and improve on our brewing process (and everything we do). That’s why Humm developed a proprietary kombucha fermentation process to improve flavor consistency and maintain a live, raw, delicious non-alcoholic product.
The traditional approach to fermenting kombucha involves conditions that can cause changes from batch to batch. Bacteria and yeast species and quantities change batch-to-batch, which can significantly alter the finished product. Humm’s fermentation process ensure that every batch comes out with the same flavor and healthy attributes of the previous one.
Once we’ve made the perfect kombucha, we add organic fruit and berry juices and spices. Humm’s flavors run the gamut from light, sweet varieties such as Pomegranate Lemonade and Coconut Lime to more earthy and spicy flavors such as Chai and Lemon Ginger. A visit to our first-in-the-nation taproom will give you a chance to try mixing and matching flavors or try our creative ‘Brewer’s Batches.’
Kombucha might not have a mind of its own, but it does have an energy and will of its own! After flavoring the kombucha, we gently carbonate the naturally effervescent drink to ensure that every single bottle has the perfect number of bubbles.