Yugen fully commits to unpasteurised kombucha
One of the biggest questions in commercial kombucha today: to pasteurise or not?
While many brands choose pasteurisation, at Yugen we proudly stick to raw, unpasteurised kombucha.
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 DRINK
Raw, unpasteurized kombucha dates back to around 221 B.C. in East Asia, passed down through generations by the sharing of 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 PASTEURISATION?
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 PASTEURISATION?
Some sugar-containing kombucha brands opt to pasteurise their product because it allows them to produce a fully shelf-stable beverage. In other words, pasteurised kombucha doesn't require refrigeration—in-store, during transportation or at home. This obviously simplifies distribution logistics and lengthens shelf life.
CONSEQUENCES OF PASTEURISATION
- The most obvious effect of pasteurisation: no more live, beneficial microorganisms.
- It softens kombucha’s edge, muting some of its distinctive flavours 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 UNPASTEURISED KOMBUCHA
There’s no strict regulation yet for labeling pasteurised kombucha, but most brands do mention it. Look for cues like “raw,” “unpasteurised,” 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 unpasteurised kombucha belongs in the fridge. Whenever you find a sugar-containing kombucha on the ambient shelf outside of the fridge, you can assume it's been pasteurised. Otherwise it would keep fermenting and create a big kombucha volcanic mess. This doesn't apply to sugar-free kombuchas.
WHY WE DON'T PASTEURIZE
Yugen believes in the health benefits associated with natural and living fermented foods. We go to incredible lengths to offer our customers an authentic kombucha, packed with naturally-occurring, beneficial bacteria. It’s definitely not the easiest way, but for us it’s the right way.
