Restaurants›The Silos›Local Kombucha Recipe

Local Kombucha Recipe

Inspired by The Silos
Time5m
Serves1

Rotating selection from Ohio producers, served on tap to showcase seasonal flavors and probiotic benefits.

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Ingredients

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Kombucha (per 12 fl oz serving)

Tap/Service Supplies

Method

Kombucha (per 12 fl oz serving)

1

Chill and prepare

Ensure the tapped kombucha flavor is properly chilled (38–45°F / 3–7°C). Verify tap lines have been flushed and sanitized according to your establishment's schedule to preserve flavor and probiotic viability.

2

Glass preparation

Select a clean 12 fl oz glass. If serving with ice, add approximately 1/2 cup of fresh ice to the glass. Note: adding ice will dilute the kombucha slightly and lower temperature quickly; skip ice for the most concentrated flavor.

3

Pour from tap

Hold the glass at a 45° angle beneath the tap spout. Open the tap fully and begin pouring down the side of the glass to gently fill and reduce foaming. When the glass is about 3/4 full, slowly straighten the glass and top up to 12 fl oz, leaving a 1/4 inch head to preserve carbonation.

4

Garnish and finish

Garnish with one citrus slice on the rim or a sprig of fresh herb (mint or basil) placed in the glass. Serve immediately on a coaster if desired.

5

Allergen & probiotic note

Inform guests that kombucha contains live cultures and may have trace amounts of alcohol from fermentation (usually <0.5% ABV for non-alcoholic varieties). Offer to change flavor on request.

Tap/Service Supplies

6

Maintain tap and line: follow daily and weekly cleaning protocols — flush lines with cold water between flavors, deep-clean with food-safe line cleaner on scheduled intervals, and keep kegs/cornelius tanks chilled. Replace CO2 or gas blend and check regulator pressure to maintain gentle carbonation (10–20 psi depending on system).

7

Rotation & signage: rotate seasonal Ohio producers as they become available. Update tap list signage with producer name, flavor, date tapped, and any notable ingredients (berries, ginger, herbs) and probiotic highlights to educate guests.