Jun kombucha, which is made with green tea and honey, is milder, less vinegary and picks up the subtle flowery and fruity notes of the honey, all while still packing a probiotic punch. It's even better mixed with some bourbon over ice.
Although I vary the flavors by changing tea types and sugars, kombucha can get little boring after a while. Adding fruit to kombucha is a revelation, so I created flexible recipes for mango, grapefruit ginger or raspberry kombuchas.
An updated recipe adapted from the original 'Achille's Heal', a boisterous IPA featuring wildcrafted yarrow blossoms which add a deep, resionous flavor and light floral notes to this otherwise piney and citrus-packed beer.