Satisfy your hop fix– Hangover-free!

Eager to hop on the hops bandwagon, but not wanting to suffer the consequences of drinking beer (which my body has, in not so subtle ways, recently told me to give up), I wanted to see if kombucha could be hopped in a similar way to beer.

I use [amazon_textlink asin=’B01HDY02SA’ text=’whole leaf, dried hops’ template=’ProductLink’ store=’fermeclub-20′ marketplace=’US’ link_id=’a92c870b-4c37-11e8-a12a-1db286cf21ef’] so far and have had great results. Hops is also sold in “nuggets”, whereby the flower is compressed into pellets or nuggets. I have not yet used these, mainly because I like the results from using whole hop flowers.

After a few experiments, I found that the flavors indeed work well together.

You can use many different fruit juices: grapefruit, strawberries or other berries, loquats, etc. I’ve even combined hops into kombucha with a cannabis simple syrup. The terpenes from the hops and the cannabis play very well together!

You can customize the hoppiness to just your liking.
Mild variation. 5-10 hop flowers per quart. Ferment at room temp 3-4 days.
Hazy AF variation. Double the amount of hop flowers (20 flowers per quart of kombucha). After fermenting at room temp 3-4 days, bottle condition another 3 to 5 weeks in the refrigerator. Aromas are dank, lemony, piney. Flavors are bitter, sour, chalky, hoppy.

Check out that haze! (this is the 30 day hopped variation.)

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