BFF Kombucha taps into desire for better health

TRIBUNE RECORD GLEANER

For one central Wisconsin family looking to help people on their health journey while also selling a product they firmly believe in, the benefits bubble over.

“We love making drinks that are actually good for you and tasty, too,” said Christine Ridpath, who operates BFF (Booch Friends Forever) Kombucha along with her husband, Rodney, and daughter, Jessica Throckmorton.

BFF Kombucha is a microbrewery based out of their home in rural Spencer near Riplinger. The business has been in operation since 2018.

Kombucha, or “booch” for short, is fermented tea that has a tangy, cider flavor and is naturally effervescent. Because it contains probiotics, kombucha is known for promoting gut health.

Traditionally kombucha is made with black tea, cane sugar, and a symbiotic culture of bacteria and yeast, also known as a SCOBY.

To make kombucha, the Ridpaths first brew an infused sugared tea and let it cool to room temperature. They then add the SCOBY to the tea and leave it exposed to the air. Once the SCOBY is added, it forms a loose floating mat, known as a pellicle or the mother, in order to get as much contact with the nutrient medium as possible. The SCOBY feeds on the sugar and the tannins in the tea and converts them into different types of acids. The Ridpaths let this liquid ferment for up to three weeks until only a trace amount of sugar is left. The result is a carbonated, tart drink composed of several acids, vitamins and enzymes.

After the first round of fermentation, fruits, herbs or flowers may be added for flavoring or to enhance the health benefits of the drink. Organic stevia is added for sweetening. The drink then undergoes a second round of fermentation, typically for up to one week, after being corked so it is no longer exposed to outside air. This increases the release of carbon dioxide, causing carbonation and leading to the sparkling beverage consumers enjoy.

“Each batch is hand mixed and taste tested many times. It’s a labor of love,” said Throckmorton.

The Ridpaths brew and ferment in tanks, often fermenting more than 100 kegs of kombucha a week. The final product is distributed to various retailers in the area. The Ridpaths have on-tap refill stations scattered throughout Wisconsin, including JLAR Valley in Medford, Plan-it Earth in Marshfield and Sweets on Third in Wausau. People can purchase or bring their own growler (halfgallon jug) for a refill. Each refill station typically has four to six flavors available on tap.

The Ridpaths also have a self-serve refill station at their home microbrewery, and trucks equipped with taps which they regularly take to area farmer’s markets. They make more than 45 flavors of kombucha which are rotated seasonally, including strawberry rhubarb, spiced mango, lavender blueberry and lemon ginger echinacea, to name a

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few. They recently have gotten into making mocktail mixers, with flavors including “Tuli Ginger Mule,” “Bahama Mama,” “Mai-Tai” and “Ruby Fire Paloma.”

Although some of the flavor combinations might be new to today, the fermentation process certainly is not. Throughout history, people have used fermentation to preserve fish, meat and vegetables.

“In America, we’ve gotten away from fermentation, but many other countries still rely on it… The gut likes fermentation. It’s a way of preserving and getting those probiotics,” said Christine.

The roots of kombucha date back to Biblical times. According to Christina Troitino writing for Forbes, “Kombucha originated in northeast China (historically referred to as Manchuria) around 220 B.C. and was initially prized for its healing properties. Its name is reportedly derived from Dr. Kombu, a Korean physician who brought the fermented tea to Japan as a curative for Emperor Inkyo.

“Eventually the tea was brought to Europe as a result of trade route expansions in the early 20th century, most notably appearing in Russia (as ‘Kambucha’) and Germany (as ‘Kombuchaschwamm’). Despite a dip in international popularity during World War II due to the shortage of tea and sugar supplies, kombucha regained popularity following a 1960s study in Switzerland comparing its health benefits to those of yogurt.”

In recent years, it’s gained even more popularity as people have sought it for its nutritional benefits or as an alternative to soda and other sugary drinks, to the point where it’s now the fastest growing health drink in the U.S.

For Christine, her interest in kombucha started with her own health journey.

“I was addicted to the standard American diet and I didn’t feel good. I didn’t feel like I was at 100 percent. I felt older than I was. I came across kombucha and thought ‘this is so strange’ and decided to try it,” she said.

The switch to kombucha was part an overall lifestyle change, as Christine decided to be more conscientious of what her body was consuming. Along with drinking kombucha, she built a 100foot greenhouse, started growing her own food and switched to an organic diet.

“My family and I feel a lot better,” she said. “I just feel better, lighter and like I have more energy.”

The main health benefit people report from drinking kombucha is it helps keep one’s digestive system running smoothly, including promoting regularity.

“It’s for your gut, your digestive tract. It helps you absorb nutrients and keeps your gut healthy. If you don’t have good gut health, you don’t have good health. A lot of people I talk to have gut issues, which makes you more likely to pick up an infection. But by having good gut health, it boosts your immunity to lower the risk of infection,” said Christine. “This is why one of our slogans is ‘We Gut You.’ We’re in this journey toward good health together.”

She also said that the Vitamin B found in kombucha helps provide energy and lubricate the joints, especially beneficial for older people. Kombucha contains other vitamins and antioxidants, which can prevent or delay some types of cell damage.

To receive the maximum benefit from their kombucha, the BFF Kombucha team takes care to use natural ingredients. They use a variety of organic teas including black and green teas, raw cane sugar, locally sourced fruits and herbs/flowers when possible, tested filtered water and a raw kombucha culture. They grow their own elderberries, aronia berries, herbs and more for use in the drink.

“Your gut doesn’t love imitation flavors or artificial flavors. Yes, you can get probiotics in the store, but sadly they are often synthetically made in labs and can release in the wrong place, wreaking havoc on your body. This, on the other hand, is the real deal,” said Christine.

“Raw kombucha needs to be refrigerated, not so it does not go bad, but to slow down the fermentation as it will slowly turn into vinegar. If you see kombucha not refrigerated and on the shelf (in the store), it is a very strong indicator that this kombucha has been altered in some fashion, and made to only mimic the taste and health benefits,” she wrote on her business Facebook page.

The business continues to expand and grow. BFF Kombucha also makes prebiotic refreshers like lemonades and teas. Prebiotics are specialized plant fibers that act as food for good bacteria and stimulate growth among preexisting good bacteria. Additionally, they make water kefir, another fermented drink made using kefir grains, which contain a mixture of yeast and bacteria. Recently, BFF Kombucha received a $25,000 match grant from the Wisconsin Department of Agriculture, Trade and Consumer Protection that the business plans to invest into making mocktail mixers for bars and restaurants.

For those interested in trying kombucha, they can visit the self-serve kombucha bar at the Ridpaths’ microbrewery, Booch and Bloom Brewery, W1821 Capital Road, Spencer, or stop by one of their retail locations. A list of retail locations is available at brewerydb.com/brewer/bff-kombucha. Information is also available on the “BFF Kombucha” Facebook page or by calling 715-255-8749.

Kombucha tap station: Shown is one of BFF Kombucha’s on-tap refill stations at a local business. BFF Kombucha has more than 15 of these stations at natural food stores, restaurants and other businesses throughout Wisconsin.

Patrons help themselves to a tasty fermented beverage at one of BFF Kombucha’s drive-up stops at a farmer’s market. Based out of rural Spencer, BFF Kombucha frequently travels to farmer’s markets, visiting Menomonie, Wausau and Oshkosh, among other locations.