Home Deliveries

Friday: Vancouver, North Vancouver, Burnaby & Richmond (10AM-4PM)
Saturday: Outside Vancouver (10AM-4PM)

*** Add special delivery instructions including buzzer code in the NOTES section at checkout ***

Vendor Deliveries

Thursday: Tri Cities (10AM-4PM)
Friday: Vancouver & North Vancouver (10AM-4PM)
Friday/Saturday: Surrey & Langley (10AM-4PM)

Order cut off is every Wednesday at noon

This ensures you get your delivery by the end of the week!

Unfortunately, we are unable to offer custom mixed cases at this time. You can make a request to not have a certain flavour and we will do our best to accommodate.

So long as it is safe in your neighbourhood to leave, NO, you do not need to be home. If you will be away for a few hours it would be best to leave a cooler out front for us!

Next time you order select either 1L Growler Refill or 2L Growler Refill and we will swap out your empty Growler with a fresh one!

Kombucha, pronounced kum-boo-cha, is a living sweet-tart bubbly tea beverage that’s low in sugar and rich in gut supporting enzymes. Kombucha is made through the process of fermentation, allowing black or green tea, sugar and a culture called a SCOBY (Symbiotic Culture of Bacteria & Yeast) to sit & ferment from as little as 7 days to as long as 30 days, depending on the brewer’s tastes.

To some surprise, Kombucha is actually an ancient elixir that’s just newly become popular across North America. While its hard to pinpoint “who had Kombucha first” most stories conclude that either China or Japan did. Our guess is that the first Kombucha probably happened by accident; someone leaving a cup of sweet tea out on the porch and then later found it a few weeks later to discover something magical had taken place!

Probiotics & vitamins found in Kombucha help to maintain a healthy gut flora or “happy gut”. A healthy gut can help to improve digestion, fight candida overgrowth and help to improve overall mental clarity & well-being. We believe healthy guts make happy humans!

The biggest misconception about Kombucha is that it’s full of sugar! Although sugar is used in the initial stage of Kombucha brewing, the fermenting period converts the sugar into beneficial enzymes and acids like probiotics, something your body knows and thrives on.

Our Hoochy ‘Booch has approximately 4-6 grams of fermented sugar per 8oz glass and there’s no juice, fruit or sugar added.

Yes! Absolutely! We are proud to say that every ingredient that goes into our Kombucha is vegan, natural, gluten-free & ethical. We have very specific rules & guidelines on the ingredients that are allowed in our ‘booch.

While kombucha is made with caffeinated green or black tea, the amount of caffeine drops substantially after the fermentation process. In the same way that consumable sugar drops substantially after the fermentation process, caffeine has a brand new personality that your body can recognize and utilize. Our kombucha has an approximate average of 2-10mg of caffeine per 16oz glass, depending on flavour.

Every body will react differently to Kombucha. As a rule of thumb, we recommend starting small (approx. 1/2 cup at a time) and up the amount as you feel fit. You can also drink Kombucha first thing in the morning to really “feel the effects”.

Like anything, too much of a good thing is still too much. You will probably not notice much of anything if you do “over consume” Kombucha, symptoms like a dull headache or some flushing in your cheeks may occur. Simply stop drinking Kombucha and drink more water. Note: You will not be “running to the bathroom” if you drink too much Kombucha, it should not have this type of effect on the body.

There are trace amounts of alcohol present in Kombucha because it is the natural byproduct of fermentation. The alcohol acts as a natural preservative and protects the brew from harmful microorganisms. Did you know there are trace amounts of alcohol present in unpasteurized fruit juice? The alcohol found in Kombucha is similar to this, its non-inebriating. Feel “drunk” from drinking Kombucha? You may be low in an enzyme called DAO and/or have a histamine intolerance.