Last night I bellied up to the bar to see one tap handle marked “Buchi Fire.” Of course my interest was piqued and I asked what that was since I had never heard of that beer. Turns out it wasn’t beer at all, but a fermented tea beverage known for probiotic properties. This particular beverage was made by a local company and had ginger and cayenne as additives. It is tart and sweet and interesting to say the least. I have some books by Sandor Katz and will have to read up on what exactly Kombucha is and how it is made, but I found a site named KombuchaKamp which appears to have a tome of information.

If you happen upon Buchi Fire, I’d suggest you give it a whirl. Pretty tasty stuff!

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