Left Field Kombucha
The healthiest fizz in your fridge! Award-winning | Fermented | Unexpected.
Craft-brewed Kombucha tea, a raw fermented sparkling drink.
Our kombucha is made from only the finest ethically-sourced teas, and it is their aromatics that make the flavour in our kombucha (there are no added flavourings). Kombucha is low in sugar, full of natural probiotic goodness, and is very refreshing. We make it to go with food or on its own, for a full drinks experience without the hangover. We started Left Field Kombucha in 2016 as a family business, husband and wife, Geraint and Jo Roberts (although the young apprentices are, as yet, too small to brew!), and have our own kombucha brewery in Eyemouth in the Scottish Borders. We are the first commercial brewery in Scotland. We were also the first kombucha brewery in the UK on draught in independent bars.
Our No.1 Yunnan Black kombucha is a Great Taste Award 2017 winner and was a finalist in the national Scotland Food & Drink Excellence Awards 2017.
You take one beer brewer and a whole load of good tea…
Him: The brewing scientific one
Geraint is a former beer brewer (who cut his yeasty teeth at Sharps Brewery, of Doom Bar fame, in Cornwall, under the well known expert brewer, Stuart Howe).
Jo comes from an arts background. Having spent time working with organisations to help them ensure their message is conveyed, she now does it here, and from a base back in her native Scotland.
We are interested in the natural, the authentic, in fermentation, and everything in between. We are interested in flavours, we are interested in food. And drink. When we set up we found there was a huge gap in interesting non-alcoholic drinks at the bar, which could also be healthy. Also, everything out there was so sugary, and was adulterated by flavourings or spices. Inspired by beer brewing and fermented foods we wanted something natural that was wholly better for us. We also wanted an alternative to an alcoholic drink or coffee which still packed a real, feel good punch… and we found KOMBUCHA. We have always been tea lovers anyway and the chance to develop something pure, using only the finest teas, was just too hard to resist.