Other Brews

Jun

Also known as honey kombucha, jun is brewed with organic green tea and local honey (kombucha is typically brewed with black tea and cane sugar). The flavor of jun tends to be less acidic than kombucha. Counter Culture Jun flavors include passionfruit.

Probiotic Punch

Colonial fermented lemonade containing five ingredients (the hindi translation for ‘five’ is ‘punch’). Counter Culture Punch contains the following ingredients: triple-filtered water, local raw sugarcane juice, local raw lemon and/or lime juice, whey (strained yogurt), and a fifth ingredient for flavor. Recent flavors include beet, mango, or surinam cherries.

Ginger Beer

Probiotic fermented ginger beverage created from a ginger ‘bug’ (a mixture of water, sugar, and ginger that is cultured for seven days). Counter Culture Ginger Beer contains the following ingredients: triple-filtered water, local raw sugarcane juice, local raw lemon and/or lime juice, local ginger, ginger bug. Additional flavors include local turmeric.

Ginger Ale

Also known as switchel, traditional ginger ale is a probiotic ferment that tastes nothing like modern ginger ale. This spicy elixir is an excellent energy enhancer and thirst quencher. Counter Culture Ginger Ale contains the following ingredients: triple-filtered water, local raw ginger, local raw lemon and/or lime juice, local raw sugarcane juice, local sea salt, and whey (strained yogurt).

PowerKraut

A local Redland farmer prepares traditional German sauerkraut and Russian beet kvass as a joint venture with Counter Culture. PowerKraut features local, sustainable ingredients harvested with love in the Redland and is available at Counter Culture booths at various farmers markets (see Locations page).

Root Beer (Coming Soon)

Old-time root beer was made with sassafras root. Native Americans used this root for blood pressure and as a traditional spring tonic.

Grape Cooler (Coming Soon)

This cultured cocktail contains all of the nutritional benefits of grape wine, but a fraction of the alcohol. Grapes contain ellagic acid, which reduces the effects of carcinogens.
The fall harvest of vineyard grapes allow this beverage to develop flavors over time and age much like a fine wine.