FAQ

It is simpler than it sounds. Brew your tea (around 15 minutes in hot water), add 6 g of sugar per litre, and leave to cool completely. Then add your starter and SCOBY (or starter only — a SCOBY will form on its own). Cover with a thin cloth, leave to ferment at room temperature for 7 to 14 days, tasting regularly until you reach the flavour you want. Add fruit or herbs, bottle in pressure-resistant glass, leave for 3 days at room temperature, then refrigerate. One absolute rule: no plastic. The acidity of kombucha causes chemical components from plastic to migrate into the drink. Glass only.

Generally yes, given the low sugar content (under 2.5 g per 100 ml). Check the nutritional values for each variety and consult your doctor if needed.

3 days. After that the drink remains drinkable but the fizz gradually escapes and the aromas fade. Best enjoyed fresh.

No risk has been scientifically proven. That said, as with any fermented and living product, it is best to consult your doctor if you have any doubt.

Kombucha from a complete fermentation contains organic acids (acetic acid, glucuronic acid), antioxidant polyphenols from tea, natural enzymes and living micro-organisms. Organic acids support liver function. Polyphenols protect cells against oxidative stress. Living micro-organisms contribute to gut microbiome balance. And it contains less sugar and fewer calories than a soft drink.

Yes. Smile Kombucha is non-alcoholic, low in sugar and contains no artificial ingredients. It is a healthy alternative to soft drinks for children.

The organic acids and natural enzymes present in an unpasteurised kombucha help the stomach break down food more efficiently, reduce bloating and support nutrient absorption. It is a good drink to have alongside a meal.

This is a sign that the drink is alive. An unpasteurised kombucha can continue to ferment slightly in the bottle, which builds pressure. Keep it well chilled, avoid shaking it before opening, and open it slowly. Nothing to worry about.

A best-before date (BBD), not a strict expiry. Smile Kombucha is best consumed within 5 months for the optimal flavour profile. After that it remains drinkable, but the taste will have evolved.

Always. Smile Kombucha is unpasteurised, which means it is biologically active. Cold slows down residual fermentation and preserves the taste. An unpasteurised kombucha left at room temperature will continue to ferment, develop in flavour and build pressure. Keep it in the fridge.

Yes, we would be glad to welcome you. Address: Av. Georges Henri 410, 1200 Woluwe-Saint-Lambert, Brussels. If you bring a suitable container, you leave with a free SCOBY. On-site sales are by the case only (24 cans or 12 bottles).

Yes, in our standard bottle and can formats. We also offer kombucha in 18L kegs. Available through our specialist distributors or for pick-up at the brewery. For any enquiry, contact us at hello@smilekombucha.com.

Yes. We offer orders of a minimum of 24 cans or 12 bottles, for collection directly at the brewery (Av. Georges Henri 410, 1200 Woluwe-Saint-Lambert). Open Monday to Friday, 9am to 5pm.

Less than 0.5% alcohol. Fermentation naturally produces a trace of alcohol — unavoidable in any kombucha. Below 1.2%, a drink is officially classified as non-alcoholic under European legislation.

In more than 350 stockists across Belgium: the vast majority of independent organic shops, all The Barn stores, all Färm stores, and in the local products section at Carrefour, Delhaize and Intermarché locations. You can also order online from our e-shop and collect your order directly from the brewery. The full list of stockists is available on our store locator page.

Yes, officially. We hold the Certified Craftsman certification issued by the Belgian Federal Public Service Economy. This is the official recognition of artisanal production — not just a marketing claim.

Yes. All our ingredients are certified organic. Certification BE-BIO-01, issued by Certisys.

No. Less than 2.5 g of sugar per 100 ml. This is the direct result of a long, complete fermentation: the SCOBY consumes the vast majority of the initial sugar throughout the process. The result is a naturally low-sugar drink.

Under European Regulation 1924/2006, the term probiotics cannot legally appear on a food label in Belgium without specific clinical validation. We respect this regulation and do not use the term. What we can say is this: Smile Kombucha is unpasteurised, the result of complete fermentation, and contains a high concentration of active living micro-organisms. The biological reality is there, even if the word cannot appear on the can.

The exact origin of the term is debated and rests on two main theories. The Doctor Kombu legend: in the 5th century, a Korean physician named Kombu is said to have healed the Japanese emperor Inkyo with this drink, leading the emperor to name it after him (Kombu-cha, literally the tea of Kombu). The Japanese etymology: in Japan, kombucha originally referred to a dried kelp infusion. Through a confusion or visual resemblance between the algae and the fermentation culture, the name may have been applied to fermented tea when it arrived in the West.

Several concrete things. Fermentation is complete: some producers cut fermentation short and add kombucha vinegar or acidifiers to mimic the taste. At Smile, we do not do that. Every batch ferments all the way through, which explains our sugar content of under 2.5 g per 100 ml — four to six times less than a standard soft drink. The drink is unpasteurised, preserving its living micro-organisms and real biological value. It is brewed in Brussels, keeping the cold chain short and freshness high. It is certified organic (BE-BIO-01, Certisys) and artisanal (Certified Craftsman, Belgian Federal Public Service Economy).

We start with organic tea (Assam, Ceylon, Sencha), organic cane sugar, filtered water and our living SCOBY culture. We brew slowly, ferment fully, and bottle or can without ever pasteurising. No shortcuts. No artificial flavourings. No kombucha vinegar added to simulate a fermentation we have not done. Just tea, time and real fermentation.

It means the kombucha has undergone no high-temperature heat treatment after fermentation. Pasteurisation stabilises a drink for ambient storage, but in doing so kills all the active bacteria and yeasts. At Smile, we never pasteurise. The drink stays alive from brewing to your glass — which means it must be kept refrigerated, and that is very good news.

Fermentation is a natural, age-old process by which micro-organisms consume sugars to produce energy, new compounds and carbon dioxide. Bread, cheese, beer, kimchi, yoghurt — all of these ferment. For kombucha, it happens in two stages: first, yeasts convert sugar into ethanol and CO2 (the natural fizz). Then, bacteria convert that ethanol into organic acids. This two-step process reduces the sugar content, creates the characteristic tartness and gives kombucha its unique biological profile.

From China, around 221 BCE. It was already known as the tea of immortality. Over the centuries it travelled across continents, and eventually made its way to our brewery in Woluwe-Saint-Lambert.

Sparkling, lightly tart and low in sugar. Smile Kombucha Brut is close to a light cider with notes of tea. The other varieties lean more towards fruit and herbs. Difficult to describe precisely, but easy to enjoy.

A starter is a liquid (already-fermented kombucha). A SCOBY is a solid, gelatinous film that forms on the surface. The two work together, but the starter is the real engine of fermentation.

A fermented, sparkling and slightly tart drink made from sweetened tea. It comes to life through a SCOBY — a living culture of bacteria and yeasts that transforms sugar into acids, vitamins and enzymes. The whole process takes one to two weeks. The longer it ferments, the more acidic the kombucha becomes. It is alive, active and delicious.

Kom-boo-cha. Three syllables, straightforward.

A starter is already-fermented kombucha — very acidic and rich in active bacteria and yeasts. It is added to the sweetened tea at the very beginning to immediately lower the pH and protect the new batch from unwanted bacteria. The good news: a starter is sufficient on its own. It contains all the cultures needed to kick off fermentation, and a new SCOBY will naturally form on the surface. No rubbery disc to hand? No problem.

SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. Despite what is sometimes said, it is not a mushroom. It is a cellulosic biofilm that floats on the surface of fermenting kombucha and protects the drink from external contaminants. It serves a dual purpose: a physical barrier against unwanted bacteria, and a regulator of gas exchange to ensure fermentation runs smoothly. A thickening SCOBY is a sign that everything is going well.