The Buch Brothers is a Kombucha tea microbrewery based in Amsterdam and comprised of three chefs : Nicolas, Thijs and Clint. We discovered our shared vision following a chance encounter in the kitchen of Café de Ceuvel, Amsterdam North, and created a company that encompasses our convictions on the improtance of food, the body and nature.
We believe that food production is a living system that needs to be treated with as much care and nurture as the human body. Emphasising the craftmanship at the heart of our production, we believe that food can be an artistic process and want to create ethical links between product, consumer and nature.
Kombucha is a fermented tea created with a living organism called a SCOBY, a symbiotic culture of bacterias and yeasts, that when combined with tea begins to ferment. It has been known for it's health benefits, containing probiotic qualities that assist nutrient absorbtion as well as boosting immunity, or help your body draining off chemicals from your body. We use only organic ingredients. At The Buch Brothers we take taste as our starting point, brewing Kombucha with a range of flavours that are seasonal, subtle and varied.
Kombucha production is a delicate process and at The Buch Brothers we are always experimenting with new and exiting flavours. We begin by creating the tea, combining carefully chosen organic ingredients with water. Then we introduce the Scoby, the symbiotic culture of yeasts and bacterias that initiates the fermentation process. It can take 1-3 weeks to produce kombucha tea depending on the desired flavour.
We package the product ourselves with bottles containing artwork from artists.