FERMENTATION
Praise the probiotics
KOMBUCHA
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 reduces sugar significantly, creating a much more flavorful and healthy 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
LINE
CO-FOUNDER & CEO
ERIC
CO-FOUNDER & COO
METTE
SALES & EVENTS
MAGNUS
PRODUCTION & BREWERY
EMILIE
BRAND & ACTIVATION
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:
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.
What are the health benefits of kombucha?
Læsk is low in sugar (less than 2,5g per 100ml) and alive. It is always unpasteurized and the internet is a wonderful resource to read about the effects of real kombucha.
- SVAR -How much sugar is in kombucha?
Læsk is a low sugar kombucha with less than 2,5g of sugar per 100ml. Not all kombucha is created equal, so be sure to read labels. Some kombucha is closer to traditional sodas that typically contain around 10-12g of sugar per 100ml.
- SVAR -How much kombucha can I drink?
As much as you want :) A kombucha a day is the co-founder way.
- SVAR -Is there any alcohol in kombucha?
Kombucha is a fermented product and there can be trace amounts of alcohol. Læsk is careful to keep the yeast and alcohol under control and tests the products regularly. All products contain less than 0,5% alcohol by volume - often much less.
- SVAR -How do you ship my order?
Læsk is unpasteurized and must be stored and shipped cold. Depending on your location, your order will arrive either with a refigerated van or packed in a thermal box with cooling element. Please remember to keep your kombucha cold - max 5ºC - as soon as it arrives.
- SVAR -How fast will I recieve an order?
We use fast shipping to ensure our kombucha is kept cold and the high quality is preserved. Most packages are delivered within 48 hours after leaving the brewery. We only pack and ship once a week, so please allow up to 10 days for your order to arrive after being placed.
- SVAR -Why do I need to keep kombucha cold?
Unpasteurized kombucha is alive and must be kept cold to prevent ongoing fermentation. If not kept cold, the flavor will change over time while creating excess carbonation.
- SVAR -Why is some kombucha not in the fridge?
In order to "kill" the product so it can be stored out of the fridge, most kombucha is pasteurized or sterile-filtered. Læsk prefers real kombucha that is alive and unpasteurized and believes that cold-chain is a good thing.
- SVAR -Why do you speak Danglish?
Læsk was founded by friends Line (Danish) and Eric (American). Six years later, the prefered language of communication at Læsk is an odd mix of two languages that is affectionately known in Denmark as "Danglish".
- SVAR -Can I visit your brewery?
Our brewery is not open to the public, but we do offer group tours and tastings. If this sounds tempting, feel free to contact us. If you are near the brewery, you can visit the To Øl City shop to find our kombucha and everything else coming out of the brewery hub.
- SVAR -How is kombucha made?
Kombucha is made by brewing tea, mixing in sugar, and then adding finished kombucha to start the fermentation process. Over time, the sugar will be converted to different organic acids while the flavor evolves. Once it is finished, kombucha has a crisp, tart flavor with subtle sweetness and can be flavored with juices of your choice. If you would like to try brewing at home, please visit the Læsk YouTube channel for a step by step guide.
- SVAR -Can I have some of your SCOBY?
We do not sell our cellulose structure commonly referred to as a SCOBY. That said, Læsk kombucha is unpasteurized and our culture is in every can.
- SVAR -