It’s been a few years since Buchi’s first kombucha went to the farmers market. Twenty bottles snatched up in 20 minutes, which grew to 50 bottles, to 100 bottles, to thousands….now none!

[Kombucha: kom-boo-cha is produced by fermenting tea using a symbiotic colony of bacteria and yeast (SCOBY)]

Step inside the Buchi brewery (which is always open to Brisbane locals) and you’ll get a sense that this is a project driven by love. A crew of committed fermentos, food artisans, health educators, fungi specialists make up the Buchi team. Our motto – ‘People, Planet, Profit’ – materialized by brewing kombucha and other gut-loving ferments with only the freshest certified organic ingredients. Since our beginnings we have always been committed to brewing a full-flavoured, naturally carbonated (the microbes make the fizz) kombucha much the same way it has been over the last 2000 years.



In line with our ethos of recycling and reusing, most of our bottling line and equipment has been reconditioned from vineyards, farmers’ barns, or gumtree locals. We resurrected our industrial juicer from our turmeric farmer Michael Joyce’s shed. The rust and birds nest are a thing of the past. She now has a new engine and a thirst for all things juicey. All our roots, shoots and fruits are cold pressed by ‘Juicey-Lucy’ at time of bottling. This is what gives our Buch that local freshness that you won’t find in any other kombucha on the market.


[Juicey-Lucy]

Community support for Buchi has always been the backbone of our enterprise and enabled us to develop delicious and naturally fermented kombucha (and other ferments), design awesome labels (thankyou Pepperment magazine gals), get certified organic with ACO, move to our brewery, support local food artisans, and obtain the numerous licenses required to brew, broth and culture.

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Believe it or not, the journey to brew authentically, in an industrial food system is not easy – or cheap. And our recent recall has been a challenging coming of age for Buchi – both financially and emotionally for the team. But we won’t be stopped.

For people unaware, QLD Liquor Licensing by-laws require us to produce kombucha at 0.5% alcohol levels – as opposed to the Australian Food Standards which is at 1.15% in other States. The tricky thing here is that kombucha naturally ferments at around 1% - why, oh why, do we have inconsistent liquor licensing laws in Australia (but that’s another matter).

Getting back to market for us is important. It means getting back to providing our community (you!) with our kick-arse, gut-loving ferments, supporting local organic farmers, and local, organic food artisans.  We need your help to do this!

Your funds will be directly channeled towards:
i) reformulating and refining (aka R&D) our kombucha range;
ii) developing a new fermented beverage product line (we’ve already started on this and its exciting! We can’t wait to share it with you);
iii)  new bottling infrastructure;
iv) new alcohol testing facilities for ongoing monitoring. 

This is innovative stuff. We’re the first ones doing this in Australia and we’re committed to expanding customer choice. For your generosity, you'll get kick-arse Buch! And lots of it. Our food artisans and local green business’s are also generously chipping in with some goodies as well. (see below)


[Hand-crafted - putting down brews]

The biggest obstacle right now is raising the funds to get back to market within the parameters defined by QLD government bylaw. Beyond that, running an brewery is not the simplest day job. Luckily we have assembled a team of both creative food artisans and business heads to advise us and keep nudging us in the right direction. Your support will get things rolling again. The rest is up to us…and we’re excited!

[Buchi kids]

This pozible campaign is supported by Gutsy Ferments, Peppermint Magazine, Food Connect, Miessence, Organic Farm Share, Local Organic Producers, Inspired Living Events, Raw and Peace and many other local green enterprises who have backed us on this journey – thankyou, thankyou, thankyou.