FAQ

It is sweetened tea combined with a kombucha culture and fermented until enough sugars are converted to organic acids and reach a state of self-preservation. The bacteria and yeast number in the millions by this time and provide a natural source of probiotics.

Kombucha has been available in Western countries for more than 40 years and is generally consumed by most types of people. As with any food product, there may be some people who are allergic to kombucha or certain components of it and it is best to start with a small amount and/or consult a health professional.

Our kombucha is approved by the Coeliac Society & is certified as a gluten-free product.

Definitely! We brew with a SCOBY (Symbiotic Culture of Bacteria and Yeast). 

No, we don’t. We choose to make and sell only 100% raw kombucha and do not add anything after we ferment to include juices, sugar, or sweeteners. The consumption of non-nutritive sweeteners is also controversial and there is a lot of good reading available on the topic.

It is packaged in an amber coloured bottle to preserve the contents but also allows for the bottle to be comfortably held in social settings. When individuals choose a Good Buzz because they are driving, or simply ‘opting out’ they are still getting a true brew.

We are approved by the Vegetarian Society and certified both vegetarian and vegan.

No way! Only the raw stuff here!

There is not a recommended limit, but some people react differently. Our kombucha is not high in acetic acid (vinegar taste), so it can generally be enjoyed at any time. Try half a cup first and wait if you are unsure. Kombucha will definitely get your digestive system ‘moving’.

Yes! Surprisingly there are some brands that give the impression they are 100% kombucha but they definitely are not. We do not add anything after we ferment the brew.

Yes, but it's a team effort. Because we add carbonation at the time of bottling not only does it mean our brew is consistently fizzy but it means we can ferment for longer and get residual sugars as low as possible. We also filter out much of the yeast, which can be responsible for alcohol forming in the bottle. 

After about 3 days in the bottle natural carbonation forms as well and can start making the caps hard to open. We recommend wrapping a rubber-band around the cap to assist.

It is sweetened tea combined with a kombucha culture and fermented until enough sugars are converted to organic acids and reach a state of self-preservation. The bacteria and yeast number in the millions by this time and provide a natural source of probiotics.

Kombucha has been available in Western countries for more than 40 years and is generally consumed by most types of people. As with any food product, there may be some people who are allergic to kombucha or certain components of it and it is best to start with a small amount and/or consult a health professional.

Our kombucha is approved by the Coeliac Society & is certified as a gluten-free product.

Definitely! We brew with a SCOBY (Symbiotic Culture of Bacteria and Yeast). 

No, we don’t. We choose to make and sell only 100% raw kombucha and do not add anything after we ferment to include juices, sugar, or sweeteners. The consumption of non-nutritive sweeteners is also controversial and there is a lot of good reading available on the topic.

It is packaged in an amber coloured bottle to preserve the contents but also allows for the bottle to be comfortably held in social settings. When individuals choose a Good Buzz because they are driving, or simply ‘opting out’ they are still getting a true brew.

We are approved by the Vegetarian Society and certified both vegetarian and vegan.

No way! Only the raw stuff here!

There is not a recommended limit, but some people react differently. Our kombucha is not high in acetic acid (vinegar taste), so it can generally be enjoyed at any time. Try half a cup first and wait if you are unsure. Kombucha will definitely get your digestive system ‘moving’.

Yes! Surprisingly there are some brands that give the impression they are 100% kombucha but they definitely are not. We do not add anything after we ferment the brew.

Yes, but it's a team effort. Because we add carbonation at the time of bottling not only does it mean our brew is consistently fizzy but it means we can ferment for longer and get residual sugars as low as possible. We also filter out much of the yeast, which can be responsible for alcohol forming in the bottle. 

After about 3 days in the bottle natural carbonation forms as well and can start making the caps hard to open. We recommend wrapping a rubber-band around the cap to assist.

Health Food shops, whole food markets, supermarkets, cafes, bars and restaurants, gyms and yoga studios, check out our stockist location here.

All throughout NZ excluding Stewart and Waiheke Islands.

Yes. As the brew continues to ferment we recommend keeping in the fridge so that it doesn’t sour.

Shipping is free.

No, not at the moment.

We have discounts on subscriptions but reserve wholesale pricing for our retail customers.

Perhaps! We look at potential sponsorships on a case-by-case basis and can talk to you about the possibilities.

Most likely! We look at each request individually but we are very supportive of organisations and communities. Please fill in this form.

We don’t pay any ambassadors but we love to support with our kombucha and fit you out with merch.

Email us at info@goodbuzz.nz and please let us know about your store.

Yes, we have a full chilled distribution service.

Maybe! If this is a possibility you will be required to carry an entire range of products. Get in touch.

Definitely! Please get in touch about our current deals.

Of course! Just send us an email to info@goodbuzz.nz

Definitely! We have posters, table talkers, fridge stickers, as well as opportunities to install fridge signage.

Most likely, yes! Contact us for more information.

Yes, please get in touch to organise.