What is a SCOBY? Everything you need to know about the kombucha SCOBY 🧪
SCOBY sounds a bit like science fiction, but it's real fermentation magic. Behind it lies a living community of bacteria and yeasts that gives kombucha its distinctive character.
Even though we don't use a traditional cellulose SCOBY disc in the glass, the culture is central to our process. We work with a liquid SCOBY culture that lives and breathes in our 3,000 L aeration tank . There, we cultivate the culture that gives each batch of BOUCHE its balanced, vibrant flavor.
Concept and structure 🧫
SCOBY stands for Symbiotic Culture of Bacteria and Yeasts – a community of bacteria and yeasts that work together to convert sugars into organic acids, flavors, and natural carbon dioxide. In home brewing, a gelatinous layer often floats on top of the kombucha, but the same culture can also exist in liquid form – as is the case with ours. The microorganisms live in a perfectly aerated environment, which ensures a stable fermentation profile and consistent quality.
This is how fermentation works ⚙️
The roles are divided: Yeast ferments sugar into alcohol, while acetic and lactic acid bacteria convert this into fine organic acids. The result: freshness, balance, and a characteristic effervescence.
Why oxygen is important 🌬️
A SCOBY needs air to breathe. Oxygen at the surface keeps the bacteria active and allows them to produce acetic acid – the basis for the typical kombucha taste.
Why layers form 🪶
In an open container, a new layer of cellulose forms on the surface with each fermentation cycle. In liquid culture, the same thing happens microscopically – without a visible layer, but with the same biological energy.
Frequently Asked Questions ❓
Is the SCOBY really a fungus?
No. It is a symbiotic culture of bacteria and yeasts – the term “kombucha mushroom” is only colloquial.
Can you eat the SCOBY?
Technically, yes – but it's not a taste sensation. We'd rather let it do what it does best: ferment.
How long does a SCOBY live?
As long as it is cared for and regularly "fed", it can remain stable for a very long time.
Can I grow a SCOBY myself?
Yes – with unpasteurized kombucha, sweetened tea, and a little patience. Hygiene is absolutely essential to keep unwanted microbes out.
Our BOUCHE rating ✨
We cultivate our SCOBY strain on a large scale with the same dedication you might put into your glass batch – only more precisely. Our liquid culture ensures that every sip of BOUCHE tastes consistently finely balanced and vibrant – no matter where you drink it.
Kombucha is multifaceted 🍹
Kombucha has many faces. Region, ingredients, tea, sugar, temperature, and time all influence taste, carbonation, and texture – no two batches are alike. That's exactly what we celebrate at BOUCHE – the diversity of fermentation and the vibrancy in every bottle.