Seasoning Kombucha

Kelowna, Canada

Alive Cultures Kombucha's Seasoning kombucha from Kelowna, BC — a wine country kombucha designed to pair with food in the way a wine would. Produced in the Okanagan with locally-sourced tea and fruit, Alive Cultures takes a vintner's approach to fermentation: careful SCOBY culture management, controlled fermentation temperature, and considered acidity levels. The Seasoning blend uses seasonal Okanagan fruit alongside black tea, producing a complex, savoury-fruited kombucha appropriate for the wine country dining table as a considered non-alcoholic alternative.

Pairing intelligence

• casual: The kombucha's tartness and live carbonation cut through melted cheese fat and avocado richness while the acidity mirrors the pico de gallo's lime.
• pre dessert: The kombucha's live culture tang and ginger spice echo the lemon curd's acidity while the honey note in the shortbread bridges the beverage's natural sweetness.
• starter: Miso-tahini's dense umami and fat content requires a palate-cleansing beverage that can also harmonise with the East Asian flavour profile. Kombucha's acidity and carbonation cleanse the sesame fat; its tea character provides a cultural-aromatic bridge with the miso. Chili oil's heat is tempered by the effervescence. This pairing demonstrates kombucha's versatility in umami-forward vegetable preparations.
• cheese: A dry, tannic kombucha performs structurally like a light red wine alongside cheese. The fermented character bridges to the brie's rind while the natural acid cuts through fat. A genuine alternative for non-drinkers that holds its own against the cheese board.
• aperitif: The kombucha's live culture acidity and clean finish amplifies the pickled vegetables' natural tartness while the umami of black sesame creates a bridge to the fermented beverage's depth.