"EVERYTHING YOU SHOULD KNOW ABOUT PASTEURIZATION AND KOMBUCHA TEA"

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“PASTEURIZED KOMBUCHA: EVERYTHING YOU SHOULD
KNOW ABOUT THE PASTEURIZATION OF KOMBUCHA TEA”

Article Release for Brewmasters and Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

 

Article Excerpt:
“If you saw the title of the article and thought, “isn’t it spelled kambucha?” you’re not suffering Mandal Effect, you’re just not region locked. The brewed, fermented tea beverage has been around for over a thousand years and has slipped through many countries. The name (and therefore spelling) mutated a few times as it circled the planet.

What makes kombucha exciting is the range of chemical and microbial properties at work in its creation. Homebrewers and micro-brewers alike discover new flavors and textures with nearly every batch. If you’ve ever been fascinated by the alchemy of the ancient world, kombucha making puts you in that realm.

Regardless of your specific goal or what you think is going on inside the bottle, health and safety are important. For a fermented beverage like kombucha, it’s challenging to know how much fermentation covers bacterial inhibition and how much pasteurization may be needed to ensure safety. 

If these questions are puzzling as you stew over your pot of flavors, this guide can help...” 

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PRO Engineering / Manufacturing Inc.
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500

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