Interest in drinking less has grown sharply in recent years. Health authorities including the World Health Organization now state that no level of alcohol consumption can be considered completely risk-free, and that message has shifted how a lot of people think about a night out. Terms like "Dry January" circulate in the media every year, standing for a conscious, alcohol-free lifestyle.
Relaxation without intoxication
The wish for something festive to drink has not gone anywhere - whether that is in the park with friends at the weekend or at a bar with colleagues. So is a good night out possible without alcohol? Absolutely. Alcohol-free fermented drinks like kombucha are one of the more interesting answers: something with real character in the glass, rather than a sweet soft drink by default.
A market that is growing fast
The numbers back up what we see at markets and tastings. The global fermented drinks market grew from about USD 748 billion in 2015 to roughly USD 1,062 billion in 2023. For kombucha specifically, market volume is projected to grow from around USD 2.1 billion in 2022 to about USD 6.1 billion in 2028. That growth is driven by demand for organic ingredients and for drinks with less sugar.
Where we fit in
That is the space we brew for: people who want something interesting to drink that happens to be alcohol-free. Our kombucha is handmade in Brandenburg, unpasteurised and fermented properly - built for taste first.