Rotating Selection From Ohio Producers Recipe

Choose and prepare selection

Select one or more seasonal kombucha flavors from Ohio producers to showcase. Typical choices: ginger-lemon, seasonal berry, hibiscus, apple-cinnamon, or herbal blends. Ensure the kombucha is stored refrigerated and handled gently to preserve live cultures and carbonation. For sampling service plan on 4–6 oz pours; for full servings plan on 12–16 oz (1.5–2 cups) per guest.

Keg/growler preparation

If serving from a keg: confirm keg is filled and cold (38–45°F / 3–7°C). Check carbonation level — kombucha is often lightly carbonated; set CO2 to a low pressure (5–10 psi) if using CO2 to maintain gentle effervescence. If switching kegs/flavors, follow cleaning steps in the 'Cleaning & serving equipment' section before tapping the new keg. If serving from bottles or growlers, chill bottles/growlers thoroughly.

Pouring

Hold glass at a 45° angle and open tap gently to reduce foam. Fill to desired level, straightening the glass as it nears full. For tastings pour 2–4 oz; for full serving pour 12–16 oz. Leave a small head (1/2 inch) to preserve aroma.

Prepare garnishes: slice citrus into thin rounds or half-moons and pull herb sprigs from stems. Place 1 citrus slice and 1 herb sprig per serving, or offer a small garnish tray for guests to choose. Add ice to glass only if requested — some kombuchas are best served without ice to avoid diluting flavor.

Glassware: ensure serving glasses are clean and chilled if possible. Label each tap or bottle with the producer name, flavor, and any allergen notes. Rotate signage as flavors change.

Sanitize lines and taps: when swapping rotating selections, flush the tap line with a manufacturer-recommended cleaning solution (use approximately 1 tbs or manufacturer equivalent mixed per line) then rinse thoroughly with sanitizing water. This prevents cross-flavor contamination and preserves live cultures. Follow equipment manufacturer instructions for contact times.

Storage and handling: keep unopened bottles, growlers, and kegs refrigerated. Avoid high pressures or heat, which can overcarbonate and risk bottle/keg issues. Label dates received and opened to ensure freshness of probiotic cultures.