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Currently there are three varieties in the Blighty Booch range – Original, Cherry, and the intriguingly-named Blood Tonic.
Blighty Booch Kombucha | Conwy - Facebook Blighty Booch Kombucha | Conwy - Facebook
Last week Blighty Booch made its debut at the Blas Cymru/Taste Wales international trade event in Newport. Mark hopes the experience will introduce his brand to an audience that is craving change. We are passionate about Organic Kombucha and our search for the drink in the UK led us to make our own. Blighty Booch Kombucha has 4 flavours, Original OG, OG Ginger, Cherry and Blood Tonic. Gutsy Captain uses green tea fermented with organic raw cane sugar. Flavours include cayenne pepper, pineapple & peach and coconut and can be found in Holland & Barret and Morrisons. Blighty Booch Kombucha is brewed traditionally in small batches using Blighty Brew Organic Loose Leaf Tea. Essentially it’s a cold sweetened tea that’s fermented with a brown substance called a scoby (symbiotic culture of bacteria and yeasts), said to be the source of the drink’s health-giving properties.
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Its fans are passionate advocates of a drink that the ancient Chinese maintained had detoxifying and energising properties. A resolutely Welsh drink, Blighty Booch captures the increasing interest that is surrounding fermented products in national and international markets. I tried it when I was touring in Canada and found it to be beneficial to my general health and well-being,” he said. Read More Related Articles Steeped in the traditions of Ancient China, Go Kombucha handcrafts small batch batches of the gut friendly elixir in the tranquil Sussex countryside. Their kombucha is unfiltered, unpasteurised and naturally effervescent, stored in elegant glass bottles to avoid the polymers sometimes associated with aluminium cans. The venture has been helped by Cywain – a Menter a Busnes delivered project that supports the development of growth orientated businesses in the food and drink sector in Wales.
Cherry Kombucha – Blighty Booch Cherry Kombucha – Blighty Booch
Brewed traditionally in small batches and made from 100 per cent certified organic tea, the unpasteurised drinks are vegan, low in sugar, and gluten-free.
The brand originally evolved from work carried out at Grŵp Llandrillo Menai’s Food Technology Centre (FTC), Llangefni. Their traditional, small-batch kombucha is available in a number of flavours, offering a fun and tangy low alcohol alternative. Delightfully refreshing! As well as kefir, a fermented milk, and probiotic vinegars, there’s kombucha, a sweetened tea loaded with “healthy” bacteria that is thought to have originated in China. Depending on the flavour of Lewtress, each bottle contains between 2.4% to 5.5% residual sugars from the fermentation process. The tea used in Blighty Brew and Blighty Booch Conwy Kombucha is sourced from China due to its high L-theanine levels and organic certification. The water used in the kombucha blend is Welsh water- a product where ‘two ancient dragons meet’.
Blighty Booch Kombucha Bottled Tea Drink - 12 x Ginger
Using only the finest organic ingredients, Momo Kombucha is brewed the old fashioned way in small 8l batches. They also ferment their kombucha entirely in glass and is always unfiltered, meaning you get more of the good stuff with every sip. Plus their sustainable amber glass bottles protect all the gut-supporting probiotics within. Blighty Booch was launched on March 18, with help from an Innovation Partnership Grant and support from the Project HELIX knowledge transfer scheme. Says Cywain development manager, Llior Radford, “It’s been great working with Mark at Conwy Kombucha with this innovative soft drink, bringing in a bit of Stateside to North Wales.”
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Each bottle is made by fermenting green tea without using colourings, stabilisers, preservatives or pasteurisation processes of any kind. The makers at Lewtress say that this ensures the beneficial probiotics in the drink survive. Not all kombucha is created equal; we brew our Kombucha traditionally, in small batches, allowing it to double ferment for over 3 weeks. It is unpasteurised, full of prebiotics, living probiotics and cleansing postbiotics, Certified Vegan, Organic, and never force carbonated. It’s thought that kombucha was originally brewed in Asia some several hundred years ago. The drink is made by adding a scoby (a symbiotic culture of bacteria and yeast) into brewed sweet tea and leaving it to ferment. The fermentation process encourages the growth of beneficial bacteria from the scoby. There is much general interest in the health benefits associated with consuming traditional fermented products. Blighty Booch Kombucha is engaged in a “Future Foods” research product at Aberystwyth University IBERS dept looking at how the evidence for this may be established.
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