Our Seasonal Approach to Crafting Flavors
photo: Kristin Villani
Seasonal changes affect soil composition, barometric pressure, growing cycles and plant stability. Water fluctuations alone can result in dramatic flavor differentiation in plants. Fermentation has the ability to magnify bitterness, sweetness and overall flavor composition. Thus, a minor weather shift in Tasmania, for example, can result in a grand change to our Tasmanian pepperberry-infused Living Ginger.
It keeps us on our toes.
In keeping with our seasonal approach to brewing, we developed our keg program by using flowers, herbs and roots from around the world. Weather and time inform our flavors, ensuring plants are used at their most nutritive, stable point of growth.
Below are some of the seasonal flavors available at our Taproom at The Rayback Collective.
Cold-pressed ginger is steeped with fragrant lemongrass to bring forth a subtle and juicy flavor, rather than spicy in our Gingergrass kombucha.
PINEAPPLE TURMERIC (new!)
Decaffeinated Lion's Root is flavored with the refreshing, sweet flavor of pineapple, grounded with fresh turmeric, and nootropic lion's mane mushroom. Brewed for brilliance, Lion's Root enlightens the senses and awakens focus and is an elusive balance of flavor and function.
It’s all that you love in our Summerberry —fragrant strawberry with bright notes of hibiscus— yet we’ve made it more complex with the addition of nutritive botanical bitters like dandelion root and raw chicory.
To make our Alpine Lavender kombucha, we steeped aromatherapeutic lavender with bioflavonoid-rich elderflower to craft a crisp yet relaxing flavor combination.