2017_SD_Flavor_Labs_Kombucha_In-House__Making2.jpg Photos: Stanford Dining
Kombucha has been trickling into the mainstream beverage world now for the past few years, gaining fans because of its reported wellness-boosting properties. SCOBY (symbiotic colony of bacteria and yeast) is what makes the fermented bubbly tea kombucha special.

Do you kombucha?

Stanford University’s Flavor Lab experiments with kombucha, taps into fermentation trend in delicious cream soda and peach flavors.

A sip of kombucha—a fermented probiotic tea—can seem to be alive. The sensation is partly because it’s slightly carbonated, but the fact is, this bubbly drink contains an entire microscopic city of life, the SCOBY (symbiotic colony of bacteria and yeast). Sound a little too out there? Kombucha is a delicious, trendy beverage…it may have hippie roots, but its appeal quenches today’s customers’ thirst for food that does more.

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