Clever Kombucha
120 Carstairs Street,
Glasgow
History - I started to hear about Kombucha around 2010 when travelling around America with work. It was in every hip part of town of every city i went to and since then i have started to see it pop uk all over the UK and in particular in my home city of Glasgow under the guise of The Clever Kombucha Company. The company was started 2 years ago in Glasgow’s East End by husband and wife team Kelsey and Alan Moore. Kelsey is originally from Canada and has always been a lover of Komcucha and after struggling to find any good quality brands in Scotland decided that she may as well just start brewing her own while husband Alan would take care of the business side of things. The business went from strength to strength quickly picking up business from bars and cafes want-ing to try their brand and its benefits. From fermenting their first batches in a couple of oak barrels in a small room they moved to other premises to supply the demand and this month will again see them move to a bigger warehouse to scale up production along with hiring a new head brewer, Fraser Barrett to help grown the business and innovate the brand further.
The Product – Kombucha’s popularity has been driven by its natural health benefits which include a source of probiotics, antioxidants as well as being delicious. Like most brands Clever Kombucha is created by combining organic tea, organic cane sugar and a SCOBY (Symbiotic Culture Of Bacteria and Yeast). A SCOBY is the living home for the good bacteria and yeast that transform sweet tea into tangy, naturally fizzy kombucha. They also have sustainability at the front of their mind in all they do, like the organic hand rolled whole leaf Assam tea produced by a co-operative of 6 small scale tea growers in India. They harvest the finest Assam tea and in turn are paid fairly helping to bring sustainability to their rural community. As well as their original Kumbucha flavour they also offer a Ginger, Lime Sea Salt and Lemon Lavender. I urge you to seek out Clever Kombucha and give it it a try, even if its just so you can be the coolest kid at the coffee shop.
Interesting fact- You may think this is some new fad but you'd be wrong by a couple of thousand years. It is thought to have originated in China where it has been consumed there for at least two thousand years. The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty, where it was known as "The Tea of Immortality”. It's name actually originated when it came to Japan in 415 AD when a Korean physician called Kombu or Kambu treated the Emperor Inyko with the tea and it took his name, "Kombu" and "cha" meaning tea.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here