When you go out in Berlin, you know the dilemma: the drink menu often features fantastic wines and creative cocktails, but anyone who wants to abstain from alcohol is often left with nothing more than basic spritzers. That’s exactly the gap that Verment Kombucha has aimed to fill as a non‑alcoholic alternative since early 2023. What began as an experiment in a home kitchen has quickly turned into a mission under the leadership of Lennart and Jhael. Together with Nato, the three create beverages that combine artisanal craftsmanship with added health benefits. The team’s international DNA — spanning from Kiel to Caracas and Nato’s home region of Kvareli in Georgia, one of the oldest wine regions — flows directly into the bottles. The moment you take your first sip, you can already taste how their hospitality expertise meets a deep affinity for wine. The production process is as sustainable and local as it gets. Everything is brewed in Brandenburg. Besides making the beverage itself, the fermentation process produces excess cellulose (scoby), which is upcycled into new sustainable materials and applications as part of an ongoing project.
With their concept and unique flavor experience, the Verment team has already attracted considerable attention, winning “Gold” at the Kombucha Awards in Barcelona for their “Sea Buckthorn & Elderflower” variety. But it’s the “Grapefruit & Szechuan Pepper” flavor that truly embodies the brand and wowed us as well — citrusy freshness complemented by a delicate spiciness from the famous Chinese kitchen spice. Verment’s products are available online, in selected supermarkets, wine shops, and at the Brandenburgerie. And for anyone keen on direct feedback, meet the team every Saturday at Kollwitzmarkt in Prenzlauer Berg. There, you can also buy a Scoby and dive into the world of kombucha brewing yourself.
Text: Susi Churas / Photos: Mohit Amlani
Verment Kombucha
@verment.kombucha
