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News Roundup for April 5, 2018

To juice or not to juice, that is the question. And we’re not talking about pro athletes taking steroids to enhance their performance. Adding juice to kombucha at some stage of the brewing process is an issue debated among brewers that separates the purists from the more adventurous.

Case in point is Emmett and Renee Love of Love’s Kombucha in Moscow, Idaho. Going from home brewers to sampling and selling their brew at a local farmers market. For this pair, adding juice or other flavorings to their kombucha is a no-no.

“What sets us apart is that we don’t add any juices or flavorings after it’s brewed,” Renee Love said in an interview with the Lewiston Tribune. “It’s a super simple brew…. It’s just a fun, special drink.”

With Love’s Kombucha, the brewers believe added flavor comes from the various teas they use in the initial part of the brew. The Love’s kombucha is not available in any stores but can be found on tap at Huckleberry’s Natural Market, Moscow Food Co-op and Tapped; and in Pullman at Daily Grind Espresso and Dissmores IGA.


And for some great Tweets:

Tim Spector, forced to take antibiotics, hopes kombucha will even things out

From Kinoko Kombucha, a new brewer



And from Nutra Kombucha

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