0h
Cultures fed
Live water kefir cultures go into fresh sweetened water with the organic fruit or root for that flavour. The fruit goes in at the beginning, so it ferments with everything else rather than being added as flavouring afterwards.
The ferment
How we ferment it
Four days, in small batches, in Ballinrobe. Nothing rushed and nothing heat-treated at the end.
Every batch
96
Hours, every batch
Four days is what it takes. Not a marketing number - the point at which the ferment is where we want it, every batch, without exception.
48h
Halfway
The cultures have worked through a good part of the sugar. The batch has started to carbonate, and the sweetness is giving way to the dry, tart character that ends up in the bottle.
96h
Bottled
Four days in, the ferment is where we want it. Bottled and chilled straight away. No pasteurising - heat-treating it at the end would undo four days of work.
By hand
Small batches, by hand
Every batch is made by hand in Ballinrobe, and batch size is limited by that. It’s slower than it would otherwise be. It’s also why the range is four flavours and not fourteen.
Unfiltered
Why it’s unfiltered
A finished bottle isn’t filtered clear. There’s usually a little haze or sediment, most noticeably in the fruit and turmeric flavours. That’s what a live, unfiltered ferment looks like.
The rules
What we don’t do
No pasteurising
The cultures are the point.
No artificial flavours, colours or sweeteners
No stevia. No sugar alcohols.
No added carbonation
The fizz comes from the vessel, not a gas line.
No shortcuts on time
96 hours, every batch.
Four flavours. One 96-hour ferment. Made by hand in the west of Ireland.