Mountain Culture Kombucha
While passing through Virginia recently, we came upon a brand of kombucha we’d never seen before which turned out to come from some local brewers: Mountain Culture Kombucha. Admittedly, the goofy-casual branding on the bottles had us skeptical about the quality of what they might contain, but their ingredients seemed solid and their flavoural aims were intriguing enough. So, we picked up three flavours that covered a decently broad scope and crossed our fingers.
By the time we had tried the first one, we were already back on the road. If only we’d known while we were still in Virginia how incredible these were! We would have picked up one of every flavour. These are brilliants brews; so far, across the whole line. Our selections were Citra Hops, Original, and Appalachian Harvest. To get a sense of the brewer’s baseline approach when trying new kombuchas, we always make an effort to pick up an ‘original’ if they produce one. It’s an important barometer once you start trying their blends.
We already mentioned that part of what convinced us to give Mountain Culture a try was their unique flavours. Citra Hops? We’d yet to have hops in any kombucha (excluding kombucha beer), and most certainly not such particular, fun varieties of hops (they use centennial hops as well as the eponymous citra hops). With Appalachian Harvest, the name drew us in. It clearly communicated a flavoural impression without relying on explicitly named ingredients or gimmicky-cute titles (e.g. Fred Astaire Pear or Elite Beet). Others we’ve yet to experience include a mixed mint blend that includes one of our favorite mint varieties – chocolate mint, and Sumatra Sunrise, a coffee-infused kombucha and the only one of theirs to use honey.
Extreme balance and delicacy struck us most about Mountain Culture. For having such strong personalities, every one of the varieties we tried was almost weirdly understated, ‘quiet’, and remarkably tasteful, with a physical lightness that nearly lifts you up with it (likely a result of Mountain Culture’s apparent preference for green tea as opposed to black). But that alone doesn’t get close to explaining the miracles these bottles contain. For all their delicateness, they are intensely clear and focused. The two biggest kombucha problems are entirely avoided: it isn’t yeasty, or vinegary. The effervescence is perfect – fine, concentrated, and released gradually and consistently throughout. Not too strong at the outset, and not going flat five minutes after opening. Even their appearance is distinctive, with the colours of all three possessing a glowing quality similar to what you might see in fresh whey from good raw milk.
Despite Mountain Culture’s complexity, these are by far some of the most accessible kombuchas we’ve had. If you’ve yet to successfully convince people that kombucha can be anything other than just a ‘silly health tonic’, these would be a great place to start. Seriously, you could serve these in place of champagne or prosecco at a fancy dinner party and no one would be disappointed, except of course those expecting alcohol.
Citra Hops provides incredibly refreshing perspectives on both kombucha and hops. Dried hops have such a wonderful smell, and making a simple tea from them with lemon juice is lovely. It’s sad that they’re an ingredient so inextricably related to beer for most people, as they’ve got much more going on flavour-wise than the ‘hoppy’ quality generally identified in a typical beer profile. In the context of a kombucha, which is lighter than pretty much any beer you’re likely to find, hops gets to have fun and lend its floral and fruity notes, leaving its bitter baggage behind. Citra Hops explodes at the top end with bright citrus, particularly grapefruit and lime, with a delicate rosewater-like quality balancing out the high end.
Their Original is a radically unique essential kombucha. Especially surprising in relation to Citra Hops, as so much of what seemed to be decoration from the hops was actually coming from the brew itself! The intense lightness, the smooth profile, and excitingly elusive citrus seem to characterize Mountain Culture as a whole, at least what we’ve had of it so far, and for these qualities to come from the kombucha alone is incredible. More than with most kombucha lines, this Original is very much a part of the other flavours – not only tying them together as a series or serving as a carrier, but playing an integral part in their identity. The way it handled sweetness was so perfect it could almost slip by unnoticed; like the temperature outside matching that of the surface of your skin. To craft a kombucha of such piercing, quiet beauty without adulteration shows true artistry on the part of brewmaster Peter Roderick.
Though these all blew us away, Appalachian Harvest was especially different, both in appearance and taste. Its color is a distinctive hazy orange, almost unnatural looking before you remember the ingredients. Its flavour is a skillful balancing act of carrot, apple, ginger, and of course kombucha. Though its not unusual to find these three ingredients together, the way it’s done is unlike anything we’ve ever had. Carrot contributes earthy, rooty tones that are somehow light, nonintrusive, and pleasantly avoidant of its typical association with juice bars. Ginger is surprisingly subdued, adding the slightest electric zing without ever getting to its usual point of bite. Apple is almost unidentifiably mild, except as a very gentle supporting sweetness outside the kombucha base’s profile, rounding out the picture perfectly. Appalachian Harvest appreciates aspects of all three flavours that ultimately feel deeply familiar, highlighting by association elements of each that you may have forgotten were even there.
Ingredient wise, it seems as though Mountain Culture is doing everything right, but we can’t say for sure as their labeling is a bit unclear. As is pretty much standard for kombucha at this point, they are organic and unpasteurized. They use spring water, which always gets a plus in our book, and especially so when they’re trying to reflect their regional character by using local water sources. On their site it says they use fresh-pressed juices and ‘raw sugar’, which would be amazing and rare, but on their bottles some juices are labeled ‘fresh-pressed’ and others are simply ‘pressed’ (leading us to think probably cold-pressed but bottled juices), and the sugar is just evaporated cane juice. We’re betting this is probably just a case of a young company that hasn’t gotten their labeling and information unified yet, rather than any sort of purposeful evasiveness on their part.
If you happen to live in Virginia or otherwise find yourself in the area, lucky you! Grab as many as you can get your hands on! Unfortunately for most of us, Mountain Culture is currently keeping close to home, and doesn’t appear to be available in stores outside the state, with D.C. being the one exception. It’s also available by delivery in select parts of North Carolina.