Elderflower

Brewed with Japanese green sencha and freshly picked elderflowers in Amsterdam outsquirt fields, this botanical is one of the 2 higly seasonal kombucha. Only brewed once a year, volumes fluctuate from a year to another due to how much brewing space can be dedicated when the flowers are available. Once I'm sure to be able to brew it, back-planning is done with our local wild forager, on the day the weather allows it, it will be brewed on the evening of the harvest. 90% of the volume goes to our B2B customer on preorder, 10% is left for serving on draft at the taproom and by the bottles for our regulars.

Details

• Green sencha origin: Japan
• Elderflower origin: Amsterdam & Amstelveen
• Ingredients: organic green sencha 50%, fresh elderflower 50%, organic beetroot sugar, water, kombucha culture.
• Unpasteurized, unfiltered, naturally carbonated, bottle aged.
• Tasting notes: green tea, elderflower, fresh-cut grass, honey, pollen
• Pair with: dessert, raw fish, light vegetable-focused starter
• 75cl Bottle / Sugar 0gr/100gr / ABV 2.5%

Design & Spirit

When it comes to this specific variety, I never know how much I will be brewing, If i will have enought capacity or even any available tanks. It always feels like a gift when I'm able to get it done. Flowers are picked and brewed the same day, then it goes in fermentation for up to 4 months. I knew from the begining I would be using one of my personal pictures took at the beach in front of Conney Island in New York, years before to come in Amsterdam. Somehow this specific line reminds me of holidays, live jazz session with my friends Mal and Marc.

Layout: Tegroeg Studio

Pictures: Nicolas ADAM