As the seasons turn and we step into spring, everything feels lighter, brighter, and more alive. The same is true in the world of kombucha brewing. Warmer days don’t just bring blossoms and new beginnings — they also breathe extra life into the humble tea that transforms into our favourite fizzy ferment.
At Artisan Kombucha, we like to think of it as the climate adding its own spark to the brew. As temperatures rise, the culture becomes more active, feeding happily on the tea and natural sugars. The result? A kombucha that develops a livelier fizz and a little more personality in every bottle. It’s the tea of life — with a spring in its step.
But with the magic comes a little more challenge, especially for small-batch brewing. Unlike large-scale operations, smaller volumes are more sensitive to temperature shifts. This means every batch requires close attention, care, and patience to ensure balance and consistency. It’s part science, part craft, and part intuition — and it’s why no two seasons taste exactly the same.
What makes it especially exciting for us is that we don’t force-carbonate our kombucha. Instead, we allow the second ferment — that natural stage when bubbles are born — to do the work. And when spring arrives, those bubbles multiply with a joyful energy of their own, making each sip a little brighter, a little more alive.
So as you pour your next glass this season, pause for a moment. Notice the gentle fizz, the lively tang, and the feeling of spring captured in a brew. That’s the beauty of kombucha: it’s alive, it’s evolving, and it always keeps in step with the rhythm of nature.
