(That’s the craft of craft kombucha.) We’ve honed a nice balance of fermented tea and juices for each style.
There are always little tweaks we make, however, between the different fruits, and even the different seasons of each fruit. It starts, of course, with a prayer to the pear gods.Īfter that, it is not totally dissimilar to the way that we make our apple kombucha, given the similarities of the fruit. (Sorry, Nashis, we love you as a straight-up snack, though!) How do we make our pear kombucha? (Monceau’s Triumph!) One other nifty thing about packhams is they’re like nature’s mood ring: they’re green when unripe but turn a friendly yellow hue when ripe.Īlong the packham we use a number of other pears, all of the so-called European varieties. In any case, he cultivated a really rich and reliable pear, and nicely juicely, which is perfect for our purposes. What did Charles Packham triumph over? Bad, small pears presumably? A cholera epidemic? Who can say. The packham was developed in NSW about a hundred and thirty years ago, and is a pear really well suited to the southern hemisphere. The exact mixture depends on the season (and the capriciousness of our brewers) but often includes Packham pears. We use a careful blend of fresh pressed pure pear juices in our recipe, all sourced from the West Gippsland region an hour or two away from our brewery in Melbourne, Australia. We had both the ideal perry and a great kombucha in mind when we set out to make our Pet Nat pear kombucha, and envisioned a brewing process to match: keep it simple and all-natural, use great fresh (and local) pears for their juice, and aim for a perfect balance of sweetness, crispness, and flavour-all while keeping an ultra low alcohol level, way below a standard perry. (The Brits like it on the dry side of this balance the French go for sweetness.) The resultant drink when done well is a lovely mix of acidity, sweetness, and floral and citrus aromas.
KOMBUCHA JUICES SKIN
At its most basic, it’s a beautifully simple drink: just pick the fruit, press the juice, then use the wild yeasts from the skin of the pears to ferment it to an ABV of about 5-8 percent. One example is perry: as cider is to apples, perry is to pears. Beyond eating and cooking with pears, people have been making delicious fermented drinks with pears for centuries or longer. But who doesn’t? Their intense juiciness, their bright flavour, their mellow texture-even their stunning little flowers, which blossom in early Spring. Just what makes it so special, then? Why pears?
It’s crisp, a little sweet, with a mellow and delicate flavour, along with a refreshing natural carbonation that comes from our bottle conditioning. Monceau Pet Nat Pear Kombucha is the third arrival in our current trilogy of non-alc craft kombuchas that we offer (alongside our orange and apple kombuchas).
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