Yuzu Lemonade, Cinnamon Plum, Ginger Bomb, Mint Chocolate Cookie, Honey Bourbon Pu-erh (no honey or bourbon added), Silver Needle Jasmine, and Golden Needle are among the kombucha drink flavors Casper produces. Pictured here, are Peach, Super Green, and Oolong kombucha. Photo courtesy of Brett Casper
If classic Lipton-and-lemon isn’t your cup of tea, maybe it’s time to try kombucha, an effervescent tea-based beverage that bubbles with the satisfying fizz of soda, yet is purported to actually be good for you. Though many are still unfamiliar with the concoction, Williamsburg-based brewer Brett Casper has lately created a local stir with his Kombucha Party™ (kombuchapartynyc.com) libations, all of which are made via a simple—albeit time-intensive—process.
“I first brew fair-trade tea in five-gallon glass jars that look like honey pots,” says Casper. Next, he adds organic sugar and what’s called a starter, or a small portion of already fermented tea. Biology soon takes over. Left unrefrigerated for anywhere from seven days to four weeks, each concoction forms a colony of friendly yeast and bacteria, similar to the kind found in probiotic foods. Such “living” products (like yogurt and miso) are reportedly good for the gut, because they stimulate natural digestive juices and prevent indigestion. “If I get bloated after a heavy meal, I’ll drink kombucha and instantly feel better,” says Casper. “It’s also a great hangover cure!” Others claim it boosts immunity and can even help fight cancer, though all health benefits have yet to be scientifically proven.
