Future soda? Micro-fermented, probiotic, water kefir brew
It's a 3000-year-old soda that is popular again. Water kefir is a natural ferment that was likely first discovered by shepherds who had led their animal to drink in high mountain springs in the Caucasus Mountains.
"The newfangledness of it is really that we've lost our culture in America. This is only newfangled to people that don't have access or a lineage that they're bringing forward of live culture fermenting of food," explains Tom Boyd.
Boyd, along with partners Jeffrey Edelheit and Deana Dennard, ferment their live beverages in what they call "the only kefir based microbrewery", a tiny shop in Sebastapol, California called the Kefiry. They use kefir grains (which aren't really grains, but bacteria and yeast that turn sugars into carbonation) to create their "enlivened" beverages that contain much less sugar than conventional sodas.
"The newfangledness of it is really that we've lost our culture in America. This is only newfangled to people that don't have access or a lineage that they're bringing forward of live culture fermenting of food," explains Tom Boyd.
Boyd, along with partners Jeffrey Edelheit and Deana Dennard, ferment their live beverages in what they call "the only kefir based microbrewery", a tiny shop in Sebastapol, California called the Kefiry. They use kefir grains (which aren't really grains, but bacteria and yeast that turn sugars into carbonation) to create their "enlivened" beverages that contain much less sugar than conventional sodas.
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