Germany · Berlin
BOUCHE is a Berlin-based brewery working with kombucha and other co-fermented beverages, developed at the intersection of fermentation craft, gastronomy and creative culture. The project originated in an artistic community and has since evolved into a dedicated production with a focus on living beverages and natural processes.
The starting point for BOUCHE is classic kombucha, brewed with organic tea and sugar and fermented with a live SCOBY culture. From here, work continues with co-fermentation, where fruit, herbs, flowers and other botanicals are integrated directly into the fermentation process rather than simply added as flavor. This results in drinks where structure, acidity and complexity arise through microbiological activity and time – not through technical interventions.
Production is small-scale and batch-based, and each fermentation is allowed to develop on its own terms. BOUCHE works without pasteurization and with minimal intervention, so the drinks retain their vibrant character. Experiences from art, design and experimental practice influence both working method and expression, and fermentation is seen as an open, exploratory space rather than a fixed recipe.
BOUCHE's kombucha and co-fermented products are intended as standalone beverages with gastronomic relevance – created to function both on their own and in conjunction with food. The focus is consistently on raw materials, process and craftsmanship, with a clear ambition to explore how far fermented, non-alcoholic beverages can be taken.
