SMALL BATCH KOMBUCHA
raw effervescent tea
brewed & bottled in Prince George, BC.
Sobrietea kombucha was created as an alternative to drinking alcohol and to raise awareness of drinking culture while sparking conversations about sober curiosity. The flavours are carefully crafted to be evocative of widely consumed alcoholic beverages. On a mission to normalize sobriety.
Sobrietea is committed to giving back to people most affected by alcoholism and trauma by donating 10 cents from every bottle to the spirit of the north healthcare foundation in prince george.
We are committed to leaving a minimal footprint. This means when you return 6 empty bottles of Sobrietea kombucha to any of our vendors, you will receive one free.
dry hopped beer alternative.
Ingredients: Kombucha Culture (starter culture, filtered water, organic green tea, organic black tea, raw organic cane sugar), hops, sweet orange peel, freshly squeezed orange juice.
No sugar is added after the fermentation process is complete.
the Classic mojito taste with a hint of the powerful tulsi leaf, also known as holy basil. the Hindu meaning of Tulsi is “the incomparable one”.
Ingredients: Kombucha Culture (starter culture, filtered water, organic green tea, organic black tea, raw organic cane sugar), fresh lime juice, lime zest, organic peppermint leaf, organic tulsi leaf.
NO SUGAR IS ADDED AFTER THE FERMENTATION PROCESS IS COMPLETE.
Organic wild berries with a tangy herbal mélange
Ingredients: Kombucha Culture (starter culture, filtered water, organic green tea, organic black tea, raw organic cane sugar), wild blueberries*, strawberries*, hibiscus flower petal*, lavender buds*, lemon balm leaf*, fresh squeezed orange juice
NO SUGAR IS ADDED AFTER THE FERMENTATION PROCESS IS COMPLETE.
When you start to evaluate your relationship with alcohol, it is useful to hear the stories of other people’s journey into sobriety or sober-curiosity. I first found refuge in the Sober Curious podcast by Ruby Warrington and quickly found answers to many of my questions through her endless resources.
Check out the following books:
Kombucha naturally contains a trace amount of alcohol which could be triggering to a recovering alcoholic. Be aware of your triggers in different stages of recovery as kombucha in general may not be right for you. Some experts recommend avoiding kombucha while pregnant or breastfeeding. There is not enough alcohol content to “catch a buzz”, you would become very ill before drinking enough to get to that point. For new kombucha drinkers, the probiotic culture may need to be introduced slowly to avoid stomach upsets. A first time kombucha drinker should have no more than 8oz at once and see how they feel. On any given day, 16oz is the maximum healthy amount to consume. Kombucha contains a low caffeine content as much of it becomes absorbed in the fermentation process. I am in no way stating this product as a cure for any disease. Kombucha can promote overall wellness. Sediment is normal and nutritious.
Kombucha is very sensitive to temperature and must be kept under constant refrigeration to maintain flavour, normal carbonation and alcohol levels. Keep between 2 and 5 degrees celsius (35-41 fahrenheit) to avoid the risk of bottle exploding.
Sobrietea is committed to giving back to people most affected by alcoholism and trauma by donating 10 cents from every bottle to the Spirit of the North Healthcare Foundation in Prince George. Within the Spirit of the North Foundation, the team is working on building safe gathering spots and recreation areas for transient or houseless people, as well as ongoing emotional support. Visit spiritofthenorth.ca for more details.
When my father came back from rehab when I was a kid, he posted the Serenity Prayer on our refrigerator.
God grant me the Serenity to accept the things I cannot change,
The courage to change the things I can, and
The wisdom to know the difference.
I was 13 when I read “A Million Little Pieces” by James Frey and was intrigued by the writings of other recovering alcoholics. At that point in my life, I hadn’t yet drank alcohol. I had a turbulent relationship with alcohol for the next 10 years. Despite waking up in the hospital on occasion, nobody had ever expressed any concern for the way I drank.
I had a somehow-acceptable relationship with alcohol, but I was also an alcoholic. It is okay to hold both of these truths because there is a broken societal relationship with alcohol. I hadn’t lost anything as a result of my drinking, therefore I must not have been an alcoholic, right? I would wake up still drunk and be able to make my way to brunch, so is this why nobody ever said anything to me? Are we culturally unprepared to hear that we might have addictive behaviours as coping mechanisms?
For many years, I knew that I wanted to be sober, and after a rough night out I would think that it was finally time to quit, but within days I had forgiven myself all over again. When I began my holistic nutrition diploma course in 2017, I learned the dangers of moderate to excessive alcohol consumption. By 2019, I was well-immersed in holistic healing and connecting with myself on a deeper level and it was undeniable that I was finally ready to quit drinking.
I am now a holistic nutrition practitioner dedicating my life to healing myself and others so I question the root cause of everything. At the base of our alcohol industry is a toxic relationship between alcohol and people, but my question was still why? The answer is trauma and in cases of alcoholism (as well as other addictions, not just alcohol) there is always at least one type of trauma that hasn’t been released from the body, whether it be childhood, sexual, domestic abuse, ancestral trauma, so on. These psychological factors make it next to impossible to live without whichever crutch has been sold to or programmed into the epigenetics of an individual. Through the insensitive grace of companies glamorizing partying, this trauma has been exploited. While people may argue that there is such a thing as a healthy relationship with alcohol, I have yet to see compelling evidence of that.
Within months of quitting drinking, I started brewing kombucha. My anecdotal experience with kombucha plus the scraps of research I was able to find on it built a solid foundation for the next year ahead of me. I began flavouring my kombucha batches to taste like traditional alcoholic beverages that I once held so dearly. I also began learning herbalism through my course and enjoyed flavouring with medicinal herbs for additional benefits.
With the rise of sober-curiosity, SobrieTea Kombucha aims to offer alternative options those of us who can afford to replace alcoholic beverages. We aim to normalize non-alcoholic drink menus in restaurants, and for our people that are not privileged with the stability required to stay clean, there is the Spirit of the North Healthcare Foundation that you are automatically donating to when you make a purchase. According to a 2013 study, on any given night, 6.97 percent of our Indigenous population in Canada is homeless, as compared to a national average of 0.78 percent. About one in 15 Indigenous people are homeless, compared with the average of one in 128 non-Indigenous people across Canada. Living in Prince George, I am sadly not surprised by these facts. Funding needs to be funneled back to the most susceptible people here. To discuss the topic of sober-curiosity without addressing mental health and the major contributions of our nation’s history is nothing but another capitalist trend.