- Have faith in -

FERMENTATION

SCROLL FOR MERE

Praise the probiotics

and worship
REAL
KOMBUCHA
Læsk

always fermented

Our core variants have

ORGANIC INGREDIENTS

- AND FRESH JUICES NOT FROM CONCENTRATE -

Brewed with

SCOBY

- LIVE CULTURES -

Made with

HANDCRAFT

- SINCE 2016 -

Coldpressed

GINGER

- BIODYNAMIC JUICE -

Shipped

COLD

- WORLDWIDE -

WE BELIEVE IN

REAL KOMBUCHA

In our Society, kombucha must be fermented with a kombucha culture. Why? Firstly, because it simply tastes better. You cannot fake the flavor created during fermentation. No amount of sugar or drop of aroma will create the same complexity. And believe it or not. Not all kombuchas are created with fermentation. Secondly, fermentation converts some sugar to acids, creating a much more exciting soft drink than you know from the conventional sodas.

WHAT IS

KOMBUCHA

Kombucha is a soft drink made by fermenting tea with a symbiotic culture known as SCOBY. It is a similar process to brewing cider and beer but with a non-alcoholic result. Some love it as a healthier soda and some like it as an alternative to alcoholic drinks or even as a mixer in cocktails. The flavor is refreshing: with the perfect amount of sweet and tart.

LÆSK KOMBUCHA

- A Sacred Society -
OUR BREWERY
THE LÆSK FAMILY

LINE

FOUNDER & CEO

MAGNUS

PRODUCTION & BREWERY

LASSE

WEBSHOP & LOGISTICS

SMALL TOWN

SVINNINGE

is where our brewery is located. An hour outside of Copenhagen at the end of numerous rolling hills and endless fields is an old Beauvais factory. A couple of years ago, this place was bought by our friends from To Øl who ambitiously turned this place into an amazing Craft Beverage Hub. Check out videos, interactive photos of the factory or plan your visit by clicking the button below:

To Øl City

INSIDE THE

LÆSK BREWERY

A core value of our business is transparency in how we make kombucha. This is not only because we are proud of how we do it, but also because there are many drinks out there pretending to be kombucha. Kombucha is not a flavor, it is a fermented product. That is why our brewery is filled with fermenters. Our culture is fermenting in glass jars and bigger batches are fermented in our open, shallow tanks. After the fermentation, we transfer the finished kombucha to a closed tank where in will be cooled down and carbonated. After a few days here, we fill the finished product on our canning line just next to the tanks. And where do we move the cans to after that? Our cold room. Max 5ºC.

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