Just like the Slow Food movement, Folk Kombucha slows down the pace of beverages by creating kombucha, which takes several weeks to produce. Folk ferments unpasteurized kombucha made from organic ingredients, inspired by the flavors of nature around us. The brewery is meticulously designed to serve as the perfect environment for Folk Kombucha's unique fermentation process. Everything at Folk is produced in-house – from fermentation and bottling to lab testing, label design, and the visual imagery and materials you see on our products.

With the purchase of a ticket, you'll get an exclusive brewery tour and the chance to taste different kombucha varieties, as well as ask any questions you may have. The tour will be led by Folk Kombucha's founder and owner, Nina Parna, who has a background in food science, Noma’s Madlaboratory Nordic Food Lab, and is the author of the book 'Kombucha, A Living Tea'.

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Folk Kombucha is a local brewery with a small, passionate team that blends traditional fermentation methods with science, breathing new life into a drink passed down through generations. With great respect for the craft, Folk defines new brewing principles and sets new standards for the taste and quality of the beverage. All of this is done with the core value of producing living, unfiltered, and unpasteurized kombucha.

Folk Kombucha opened the doors to its brewery in Kødbyen in 2023 and is now one of the largest natural kombucha producers in the Nordic region.

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Please note that the price listed doesn't include the additional ticket fee.