Behind The Door
Scoby's
19/07/24
We live in a society that is scared of failure. Too often, we remain in our comfort zones, fearful of the thought of making a mistake when we try something new!
However, we need to realise the potential experimentation holds, in order to open our eyes to the opportunities it generates!
A few months ago, I discovered ‘Scobys’, a local kombucha brand which flourished through experimentation. And, I was lucky enough to catch up with one of their Founders, Sam Hemingway, to discover their secret to their success as a business!
When did ‘Scoby’s’ begin?
I met Alex at university. We hadn't seen each other for almost 10 years but reconnected in lockdown over a mutual love of fermenting. Alex then moved up to Norwich - the best decision he's ever made, he said. We were stuck for ideas on how to scale up from home-brewing to large scale kombucha production. It was then that Johnny, who I've known since primary school, offered us the chance to cuckoo brew at Humber Doucy Brew Co. It took about a year of trials before we launched the company in November 2023.
What inspired you to create ‘Scoby’s’?
We just became obsessed with kombucha after a friend (Chloe @adventuresofthenomadicchef) gave us a starter culture - a SCOBY. We just started playing around with flavour combinations and different fermentation methods. Don't get me wrong- some batches tasted terrible! We learnt a lot from that process.
Alex is teetotal so he was very motivated to create an alternative to non-alcoholic options. We had that in mind when we thought about the look of the bottles and the flavours of the drinks. We wanted to give people who aren't boozing the chance to enjoy something which isn't full of sugar and has a more complex flavour.
What was the inspiration behind the name?
The name is an acronym for symbiotic culture of bacteria and yeast. It's the name often given to the pellicle which is formed and sits on top of the kombucha while it's fermenting. In fact, most of the SCOBY lives in the liquid and we make sure our booch is packed full of the good stuff before bottling.
Talk us through the process of crafting kombucha!
It's quite simple really and one of the easiest things to make if you are just getting into fermentation. You start by making a strong black tea and dissolve sugar into that which provides food for the bacteria and yeast. Let it cool then add your active starter culture, your SCOBY. Leave that concoction in a jar on your shelf covered with a tea towel to allow air to get in but keep insects out. After two weeks, taste it and see if you have the right balance of acidity and sweetness, then you can bottle it up and add flavour such as fruit juice or botanicals. Give it a few days to fizz up in the sealed bottles and then get it in the fridge to slow the fermentation right down before popping the cap. If you don't chill it down you may end up covered in your own
kombucha!
Do you like to experiment with new styles and flavours?
Sure! We'd love to have more time to do that. We're hoping that we can eventually make Scoby's a full-time job and spend every day at the brewery instead of school.
What has been the biggest challenge you’ve faced so far as a business (and how did you overcome this)?
We're realising how tough it is to start your own small business. I think we were pretty naive in how we imagined it would be. There's a lot to think about and problems arise all the time. The nature of the drink being alive is problematic enough but there's other things you don't foresee. Johnny has been a massive help to us in understanding what it takes to start your own business, we couldn't have done it without him.
What has been key to the success of ‘Scoby’s’?
I wouldn't call it successful yet but hopefully in a couple of years we can use that adjective! The key will be to make high-quality, honest drinks which people will want to buy over and over again.
What has been your favourite element of attending a range of events across East Anglia for ‘Scoby’s’?
I love getting to meet both customers and fellow traders at the events we do. There's no better way of getting honest feedback on your product than watching people taste it in front of you! When I was a kid I used to aspire to be a market trader shouting about his produce! I try not to shout at people but I do really enjoy the atmosphere.
How important do you believe it is to support local and independent businesses in East Anglia?
It's hugely important. We're lucky to live in a place like Norwich where local businesses are very well supported. It's one of the things that makes living here so enjoyable. It contributes to the sense of community as you so often get to speak directly to the owners of businesses when buying their products. It just makes sense for people to support the people around them and help to foster that community feeling.
What is your favourite aspect of the local community of independent businesses in East Anglia?
For me, it's seeing people make ideas a reality. Now I know how much work is involved in starting your own business, I really respect people who have made it to the point where an idea has become their full-time work. It's inspiring.
Have you got any more plans for 2024?
We'll be popping up at markets all over East Anglia and supplying more and more stockists with our delicious booch! Keep an eye on our socials for news of upcoming events. New flavours are on the way too!
And, to keep up to date with the work (and delicious kombucha!) of ‘Scoby’s’, then you can head over to their Instagram (@scobysuk)!