Local On Tap Recipe

Brew and sweeten tea

Bring 6 cups of water to a boil. Remove from heat and steep 6–8 strong black tea bags (or 6 teaspoons loose leaf) for 10 minutes. Remove tea leaves/bags. While the tea is still hot, stir in 3 cups granulated sugar until fully dissolved. Allow sweetened tea to cool to room temperature (20–25°C / 68–77°F). Cooling fully is critical to avoid killing the SCOBY.

Combine with starter and ferment

Once the sweet tea is completely cool, pour into a 1–2 gallon glass jar. Add 2 cups unflavored starter kombucha and gently place the SCOBY on top. Cover jar with a breathable cloth and secure with a rubber band. Ferment in a warm, dark place for 7–10 days, tasting after day 5 until you reach a balance of tangy and sweet you like. This yields the finished kombucha base for tapping.

Bottle and chill for tap service

When fermentation reaches desired acidity, remove the SCOBY (reserve with some kombucha for future batches). Transfer the kombucha base into a sanitized keg or beverage dispenser suitable for on-tap service. Chill to 38–45°F (3–7°C) before flavoring on tap.

Prepare fruit purée

Place 2 cups hulled strawberries, 1 cup sliced peaches, and 1 cup berries into a blender. Add 2 tablespoons fresh lemon juice and, if using, 2 tablespoons local honey. Purée until smooth. Taste and adjust sweetness with honey as needed. If you prefer a clearer tap syrup, strain the purée through a fine mesh sieve into a bowl, pressing to extract juices; discard solids.

Make a concentrated fruit syrup (optional)

For better stability and flavor on draft, combine the strained purée with 1/2 cup of the chilled kombucha base in a small saucepan and gently simmer 4–6 minutes to slightly concentrate and stabilize. Cool completely before use.

Combine syrup with kombucha on tap

Start with a ratio of about 1 part fruit purée or concentrated syrup to 6–8 parts chilled kombucha base, then adjust by tasting. Mix the fruit syrup into the chilled keg/dispenser and gently agitate to incorporate. Label the tap as 'Local on Tap — Seasonal Fruit' and keep cold.

Prepare mint and citrus

Lightly clap or bruise mint leaves between your palms to release aroma. Thinly slice lemons into wheels for garnish.

To serve, fill a tall glass with ice (about 1 cup per serving). Pour kombucha from the tap into the glass, leaving room for garnish. Add a sprig of mint and a lemon wheel. Serve immediately.

If using ginger or star anise, add 1 teaspoon fresh grated ginger or 1–2 whole star anise pods to the fruit purée when simmering the concentrated syrup, then strain out solids before cooling. These add-ins provide a warm spice note—use sparingly and taste as you go.