The Road to SCOBY – Escarpment Labs

It all started with an idea A SCOBY is a beautiful example of microbes working together to make something awesome, and in this case delicious. SCOBY stands for Symbiotic Culture of Yeast and Bacteria and is used to make a delicious, bubbly, non-alcoholic, fermented drink called kombucha that has a ton of beneficial microbes for your gut health.  My fascination for SCOBYs started with the question  “How do I make a SCOBY from scratch?”.  Traditionally, SCOBY's are made by adding some previously fermented kombucha to some sweet tea - a process commonly known as “backslopping”. I couldn’t stop thinking “Kombucha didn’t just come out of nowhere, there must be a method to make kombucha without a previous batch”. This started my journey to try and make a SCOBY from scratch without a previous batch of kombucha.  JAN 2021-APR 2021: Start
It all started with an idea A SCOBY is a beautiful example of microbes working together to make something awesome, and in this case delicious.

Cultures Kombucha — Toronto Brewing

Escarpment Laboratories — Minight Oil Print & Design House

Events, Quality Control Courses, Conferences, Tap Takeovers

Kombucha 101 – Canadian Homebrewers Association

Latest & Greatest Strains

SCOBY: Now Available for Pro Brewers, Escarpment Labs

SCOBY with Starter Liquid & Brewing Instructions – Whispering Oak

Tales from the Lab Escarpment Lab – Escarpment Labs

Producing Kombucha in Your Brewery with Alexis Wagner

How to Pitch Your SCOBY: First Fermentation

How to grow a Scoby for Kombucha

The Appeal of Kombucha in Your Brewery, Escarpment Labs

The Appeal of Kombucha in Your Brewery, Escarpment Labs

Kombucha Bar opens in Kelowna's brewery district