10/05/2026
KOMBUCHA IS GENERATIONAL
Did you know Kombucha has a mother? Recipe below to make one.
Definitely less warm and cuddly than the Mamas we’re celebrating this weekend, this lady plays a big part in the tastiness and good-for-you-ness of Brew. She’s a jelly-like disc made from cellulose, also known as a scoby or pellicle.
A common misconception is that she is absolutely needed for the brewing process, all you really need is good starter kombucha and some sugary tea (don’t worry, the sugar is to feed the good bacteria and yeast, by the time it gets to you it’s almost all transformed into kombucha goodness). The mother is actually created during the brewing process by good bacteria and yeast as they turn sweet tea into probiotic deliciousness, this can be passed down to the next batch to help with fermentation.
Kombucha is generational: each batch of Brew is made with starter kombucha and a Mother can be traced back to our first-ever brew. In honour of Mother’s day, here is a recipe to share and enjoy between generations:
Mother SCOBY Recipe
You’ll need:
2.5L+ glass jar
1 bottle Brew Kombucha
4 black tea bags (or loose leaf equivalent)
120g sugar
2L filtered water (careful, no chlorinated tap water!)
Breathable cloth + string/rubber band
Method:
Boil water, dissolve sugar.
Steep tea 15 min, then remove/strain.
Cool to room temp.
Add your whole bottle of Brew Kombucha.
Cover with cloth and secure.
Ferment in a warm, dark place 7–10 days.
Check out your Mother Scoby! Taste.
(Optional: add some cold pressed juice to flavour).
Then bottle.
Seal a few days, then refrigerate.
