Yugen fully commits to unpasteurized kombucha
One of the biggest questions in commercial kombucha today: to pasteurize or not? While many brands choose pasteurization, at Yugen Kombucha we proudly stick to raw, unpasteurized brews. Here’s why that matters, how to tell the difference, and why our cans and bottles belong in the fridge—plus, yes… whether they can actually explode.
KOMBUCHA, A LIVING BEVERAGE
Raw, unpasteurized kombucha dates back to around 221 B.C. in East Asia, passed down through generations by sharing SCOBYs—the living cultures that drive fermentation. These bacteria and yeasts transform sweet tea into kombucha, giving it its distinctive character. Present in every raw brew, they’re also what many associate with its added health benefits.
WHAT IS PASTEURIZATION?
Pasteurization is a heat process that kills microorganisms in food and drinks. Discovered by Louis Pasteur, it prevents spoilage by applying controlled heat.
While this effectively eliminates harmful microbes, it also removes beneficial ones—many of which play an important role, especially in fermented drinks like kombucha.
WHY CONSIDER PASTEURIZATION?
Some sugar-containing kombucha brands opt to pasteurize their product and kill off the natural living microorganisms because this process allows them to produce a fully shelf-stable beverage. In other words, pasteurized kombucha doesn't require refrigeration—in the store, during transportation or at home. This obviously simplifies distribution logistics and lengthens shelf life.
CONSEQUENCES OF PASTEURIZATION
- The most obvious effect of pasteurization: no more live, beneficial microorganisms. That’s why many kombucha lovers prefer it raw.
- It slightly softens kombucha’s edge, muting some of its distinctive flavors and aromas as delicate compounds are lost.
- Heat can reduce levels of vitamins like vitamin C—something we want to preserve, especially since every Yugen flavour is packed with real, pure juice.
HOW TO RECOGNIZE UNPASTEURIZED KOMBUCHA
There’s no strict regulation yet for labeling pasteurized kombucha, but most brands do mention it. Look for cues like “raw,” “unpasteurized,” or “keep refrigerated.” If you want kombucha that’s fresh and full of live cultures, always check the label—or grab one from the fridge.
RISK OF "EXPLOSION"?!
An unpasteurized kombucha belongs in the fridge. Whenever you find a sugar containing kombucha on the ambient shelf outside of the refrigerator, you can assume it has been pasteurized. Otherwise it would keep fermenting and create a big kombucha volcanic mess. This doesn't apply to sugar-free kombuchas. The lack of sugar makes them inherently stable.
WHY WE DON'T PASTEURIZE
Yugen believes in the health benefits associated with natural and living fermented foods. We go to incredible lengths to present our customers a fresh and authentic kombucha, packed with naturally-occurring, beneficial bacteria. It’s definitely not the easiest way, but for us it’s the right way.
