Peaks & Pints presents a flight of JuneShine Hard Kombucha today, in conjunction with tonight’s Lodge Meeting with the San Diego-based hard kombucha company. If Peaks and Pints was to host a hard kombucha company, it was going to be JuneShine. Founders Forest Dein and Greg Serrao live the Peaks and Pints way — outdoor adventures and craft beer. Although, that’s where we stop and the duo venture further. After the conscious eaters noticed a lack of healthy options in the grocery store alcohol shelves, the San Diego residents opened JuneShine Hard Kombucha in June 2018. Kombucha is made by allowing tea and sugar to ferment until a thick leathery layer called a SCOBY (symbiotic culture of bacteria and yeast) forms over the top. The yeast eats up the sugar and leaves behind delicious carbonation and active bacterial cultures — the good kind. Fruit or roots are added in the second fermentation. To make it boozy, more sugar and traditional yeast are added to achieve high levels of alcohol. Drop by Peaks and Pints for Craft Kombucha Crosscut 1.30.20: Flight of Juneshine.
Craft Kombucha Crosscut 1.30.20: Flight of Juneshine
JuneShines adds organic red wine grape juice to their jun kombucha base.
JuneShine Blood Orange Mint
Brewed with farm-fresh blood oranges from Temecula, California, a hint of organic mint, honey, and green tea.
JuneShine Honey Ginger Lemon
Brewed with organic ginger juice, organic honey, organic lemon, and green tea.
JuneShine Acai Berry
Brewed with organic acai and blueberries for a subtle earthiness.
JuneShine Midnight Painkiller
JuneShine’s dark twist on the classic painkiller tiki cocktail with charcoal, pineapple, coconut, orange, and nutmeg.