What happens when you infuse kombucha with nitrogen?
Kombucha is a fermented beverage made of sugar and tea that is packed with B vitamins, antioxidants, enzymes, amino acids and antibiotics. The beverage itself has been brewed and consumed for over two thousand years, but only recently have people started to experiment with it in innovative ways, such as nitrogen infusion.
Kombucha naturally has tart notes similar to that of apple cider vinegar or a sour beer. Most brewers infuse the drink with flavors and sugar for delicious, complex beverage with added health benefits. (Think: Adding ginger; it’s tasty and great for your gut!)
By nitrogenating the beverage, you are smoothing out those harsh tart or bitter tones and letting the sweet, natural flavors of infused product shine. The infusion will also result in a smoother, creamier mouthfeel, whereas most kombuchas have a little extra carbonation.
What kombucha is best to infuse?
We recommend infusing a low-to-no carbonation kombucha for the best infusion. All flavors of kombucha will taste great, but we particularly love sweet, fruity notes, such as guava, papaya and mango.