Remedy has launched its range of live-cultured beverages in the US – containing no sugar.

Remedy started with a brew of kombucha on founders Sarah and Emmet Condon’s kitchen table in Melbourne, Australia almost 10 years ago and now produces more than 90 million cans and bottles per year. Each can of Remedy is still made the old school way – handcrafted in small batches and long aged brewed for 30 days using a strong, healthy, live culture (or SCOBY a.k.a. Symbiotic Culture of Bacteria and Yeast) that is a descendant of the very first batch.

Remedy’s approach to the traditional process enhances the flavour and maximises the production of live cultures and organic acids in the final product, which allows Remedy to brew out all of the sugar. The result is a range of canned drinks that can uniquely be stored in and out of the fridge.

Flavours include Ginger Lemon Kombucha, Peach Kombucha, Mixed Berry Kombucha, Raspberry Lemonade Kombucha and Blood Orange Switchel ACV to the US.

“Realizing our drinks were a hit with our family and friends, we figured more people deserved to have a better, tastier alternative to drinks loaded with sugar and/or artificial ingredients,” says Remedy co-founder Emmet Condon.

“We had been struggling to find foods or drinks that were good for you and packed a punch in flavor, and we knew plenty of others felt the same, so we made the decision to take what we’d been brewing for ourselves at home and have a crack at turning it into a business. We had an inkling of what was possible, but it was still a massive risk at the time, when kombucha was unheard of outside of very niche health circles in Australia.”

“We are super proud that we’ve been able to grow the business to a point where we can now convert drinkers in markets all over the world with not only kombucha but a whole range of fermented beverages that are good for you and taste great.”