Collingwood Kombucha
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An ancient fermented tea beverage that's good for you! Craft brewed in oak barrels and infused with This is the inspiration behind our craft brewed kombucha.
Hello I’m Christy Deere the owner of Collingwood Kombucha Company
My grand mother - Sybil Clarke, born in Trinidad and a proud Canadian Citizen for over 70 years - was just 45 yrs old when her doctor told her she had Lupus and that there was nothing they could do to help her, he said she would just slowly die from the autoimmune disease. On her way home from work one day she stopped at Kensington
09/20/2022
smoked pork jowl & pork loin • shish*to, eggplant & onion purée • roasted kholrabi • pickled apple • jus • cabbage dust
06/10/2022
R E F I L L S
Did you know we have places in Collingwood and Thornbury for you to refill your bottles?
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Support local, reduce waste, save money!
05/28/2022
Thank you for sharing our kombucha with your friends and customers! We are thrilled to be a part of your healthy lifestyle!
Check out the beautiful holistic treatments and natural esthetics offered by Tracy at The Treatment Room in Collingwood!
https://www.facebook.com/thetreatmentroomandstudio/
04/27/2022
A wee story about our brand and how we came to be in the beverage world. Thank you Karen Clegg and the Town of Collingwood for bringing our story to life!
Ancient Kombucha Comeback in Collingwood - Collingwood Economic Development Ancient Kombucha Comeback in Collingwood
04/20/2022
Can Fermented Foods Boost Mental Health? Psychiatrist Drew Ramsey considers how to incorporate recent data on the microbiome-boosting abilities of fermented foods into diets aimed at improving mental health.
03/24/2022
Tartare made with the fermented pulp from our Chamomile Lavender and Lime Hibiscus Kombucha 👨🏻🍳
Our waste becomes a delicacy!
Sean Kelly at Black Angus Fine Meats in Craigleith ON, uses our live probiotic, bio diverse waste to marinate, season, tartare his wild game and poultry. BRILLIANT!!
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01/15/2022
❄️Cold Doesn’t Stop a Canadian From Having Apres Ski ❄️
Hands up if you love a good hang out around a backyard fire pit! 🖐🏼
Enjoy Kombucha in a beautiful glass as a great alternative to alcohol. An especially great option during dry January!
📷: IMAGEOBSCURA Heather Goldsworthy Photographer
10/19/2021
Delighted to be a guest on Real Talk Tuesday with Joy and David from .ca
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We talk business startup pains and pleasures, navigating the world of CPG, and how to respond in a world that is changing rapidly.
10/13/2021
T A S T E
Every barrel has its own subtle and unique biology. The science of fermentation is complex and we are fascinated and continually learning about what goes on inside every batch.
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The art of fermentation has always come down to taste!
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We observe the subtle and sometimes obvious changes that occur during 3 weeks of barrel fermentation. We consider: sweetness; acidity; mouth feel ie. depth, dryness, carbonation; and smell (where taste begins)
The brewmaster ultimately decides which barrel is ready and what combination of fruit, herbs and spices will be added! Often it is a blend of 2 or more barrels that makes the perfect palette pleaser!
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