BOUCHE

BOUCHE was founded in 2019 in Berlin, Germany, by Walker Brengel, Felix Rank, and Yannic Poepperling. The three came out of artistic backgrounds and were sharing studios in the north of the city. The spark came from a group art-show trip to the United States, where kombucha had already established itself: Walker Brengel introduced the other founders to the drink on the road, and they brought cultures back to Berlin to begin brewing.^[1],[2]

Brengel began home-brewing kombucha in the studio after the founders returned with cultures. They spent over a year concentrating on understanding the fermentation process and basic kombucha flavour before outgrowing Brengel's five-square-metre painting-storage space, which served as their first makeshift brewing room. Early batches were made in small jars in the kitchen, then in 30-litre buckets in a shared studio. BOUCHE started out with aquarium equipment and hot plates before scaling up to a custom-rigged professional brewery; during early development the founders stabilised fermentation temperatures using heating plates installed in an old fridge, controlled by a fish-pool thermometer, a sensor, and a computer fan. BOUCHE later produced its kombucha in a former brake factory in Marzahn, Berlin.^[1],[2]

When BOUCHE launched, there was virtually no established kombucha presence in Germany aside from a few producers who also specialised in other products.^[2]

Walker Brengel -- Founder and CEO. Brengel is the Founder and CEO of BOUCHE. He introduced the other founders to kombucha and began the studio home-brewing that became the company. The in-house production system, including custom-built tanks and machines, is credited to his extensive research into brewing processes.^[2]

Felix Rank -- Co-Founder and Creative Director. Rank is Co-Founder and Creative Director, responsible for the brand's visual identity including label design, which he conveys through simple, colourful shapes. Born in 1987, he works as a graphic designer and artist based in Berlin. In 2019 he worked full-time as a graphic designer at Boros — a collector who also runs a graphic design studio — while developing BOUCHE's visual identity in the evenings, and quit that studio job when Covid arrived to focus full-time on BOUCHE. He was diagnosed with a chronic disease around 2020.

Yannic Poepperling -- Co-Founder. Poepperling is one of the three co-founders of BOUCHE, alongside Brengel and Rank, and shared the artistic background and Berlin studios common to the founding group.^[3]

Team. BOUCHE recruits artists and creative people to work in the brewery, reflecting the founders' artistic backgrounds.^[2]

BOUCHE focuses on dry ingredients available year-round and on interesting flavour pairings, applying techniques borrowed from beer and wine making. The producer positions its Proxy line as a distinct beverage category in its own right rather than as a substitute for wine, while designing it to pair with food using the same parameters as classic wine pairing. BOUCHE does not make probiotic claims or gut-health promises about its kombucha.^[2],[4]

The brand's visual identity, conceived by Felix Rank, is built on a colour concept and fictional flowers, which the producer likens to Matisse's paper cuts and Ellsworth Kelly's plants and shapes.^[2]

BOUCHE produces organic fermented tea drinks brewed in Berlin, across three broad formats: a core organic kombucha range, alcohol-free Pet Nats, and Proxy wine analogues. The producer also runs seasonal products in limited runs and maintains an archive of sold-out items including a Postcard Edition, the PROXY Genmaicha + Kaffir Lime Leaf Special Edition, and a Flowers Sticker Pack.^[5],[6]

The core organic kombucha lineup, sold in 0.33L bottles, includes CHEEERRY, EARLYBIRD, LEMONDROP, HYBISKUS7, and MANDARINE, described as fermented teas designed for everyday drinking while maintaining complexity and character, spanning flavour profiles from classically citrus-fresh to aromatic and spiced. A mixed pack called 'Fête de la Bouche' collects Lemondrop, Earlybird, Hybiskus7, and Cheeerry.^[5],[7]

The 750ml format line includes alcohol-free Pet Nat and PROXY beverages. There are three Pet Nat varieties — Hibiscus, Melon Szechuan, and Juniper — which BOUCHE presents as naturally carbonated sparkling beverages suited to aperitif moments or as a companion to food, and positions as an alternative to conventional alcohol-free sparkling wine.^[8],[9]

The Proxy line comprises PROXY A, PROXY B, PROXY C, PROXY D, PROXY E, and PROXY F (MANDARINE). PROXY A and PROXY B are still 0.75L beverages; PROXY D (apricot and sea buckthorn aromas) and PROXY E are fizzy; and PROXY C is positioned as an alcohol-free sparkling wine (Sekt) alternative made with genmaicha and lime. BOUCHE describes the Proxys as alcohol-free wine analogues designed for pairings and occasions where the experience of wine is desired without the alcohol.^{[6],[10],[11]}

BOUCHE builds its drinks on a fermented tea base, with complexity, acidity, depth, and aroma developing through fermentation instead of alcohol; its Pet Nats and Proxys in particular use a tea base rather than grape juice. The core kombucha is produced from four basic ingredients — filtered water, black and green tea, beet sugar, and a liquid starter culture — with flavour built by a maceration-inspired process and cold-extracted additions, and without added preservatives, colorings, or flavorings.^[12],[13]

Proprietary liquid starter culture. Rather than buying a ready-made SCOBY, BOUCHE built its own. Its founders selected a mix of different bacteria and yeast strains — including Brettanomyces yeast — to develop a proprietary liquid starter culture, a living ecosystem of yeast and bacteria produced in-house that guides fermentation without a physical SCOBY. In this system yeast ferments the beet sugar into alcohol, and acetic and lactic acid bacteria then convert that alcohol into organic acids. The starter and base kombucha are made from black and green tea and regional German beet sugar, and the liquid culture is cultivated in a 3,000-litre aeration tank. BOUCHE maintains multiple SCOBY strains with distinct flavour profiles, ranging from apple cider vinegar with deep figgy notes to bright and grassy green apple.^[13],[14]

Closed fermentation. BOUCHE began with open fermentation — small containers of black and green tea, beet sugar, and a traditional SCOBY — and later transitioned to closed fermentation. The kombucha is now fermented in closed, temperature-controlled stainless steel tanks fitted with a jacket to regulate heat and precisely adjust oxygen, temperature, and fermentation time, together with freshly brewed tea and beet sugar. The producer conducts daily checks and taste tests to determine the right time for bottling.^[13],[15]

Pétillant Naturel (Pet Nat) method. BOUCHE applies the Pet Nat method to kombucha and fermented tea drinks, bottling the must before the first fermentation is complete so remaining sugars ferment directly in the bottle to create natural effervescence. The Pet Nats use a tea base instead of grape juice.^[16]

• HIBISKUS Pet Nat -- a dry kombucha interpretation with fine, champagne-like effervescence
• JUNIPER Pet Nat -- bubbles from natural bottle fermentation rather than added carbonation
• MELONE SZECHUAN Pet Nat -- naturally carbonated sparkling mouthfeel

Cold extraction and vacuum distillation. BOUCHE cold-extracts all flavour additions to preserve aromatics that would be muted by high temperatures. Its Proxy tea drinks are cold-fermented, and aromas are captured by vacuum-distillation of organic peels. An in-development hibiscus kombucha steeped hibiscus cold for days to produce tangy, earthy, and floral flavors.^[5],[14]

• PROXY F (MANDARINE) -- cold-fermented white tea and jasmine with aromas from vacuum-distilled organic mandarin peels
• PROXY Genmaicha + Kaffir Lime Leaf -- cold-fermented, infused with white tea and jasmine, aromas from vacuum-distilled organic mandarin peels
• Hibiscus kombucha -- hibiscus steeped cold for days to produce tangy, earthy, and floral flavors (in development, Sep 2020)

Centrifugation and stabilisation. After fermentation BOUCHE uses a centrifuge to separate yeasts from bacteria and stabilise the kombucha without affecting the live bacteria.^[12]

Pasteurisation policy. Practice differs across the range. The producer states that its kombucha is heat-treated (pasteurised) only after filling, done to preserve the fermentation flavour profile and hold alcohol below 0.5%, giving a stable shelf life that does not require refrigerated transport. Elsewhere the producer describes its kombucha as unpasteurised and containing live bacteria; a third-party review likewise describes the kombucha as unpasteurised. The kombucha is fully fermented and filled in-house.^[12],[17]

Foraged and provenance-driven ingredients. BOUCHE emphasises dry, year-round ingredients and local products, and its beverages layer botanicals, hops, spices, fruits, and floral infusions over the fermented tea base.^[3],[14]

• Hops -- lemondrop hops added to complement the green-apple notes of the culture, bringing citrus centred on lemon that shades into key lime, grapefruit, and blood orange
• Hibiscus & floral botanicals -- hibiscus blossom, jasmine blossom, and orange blossom in HIBISKUS Pet Nat; hibiscus flower in JUNIPER Pet Nat; jasmine and Assam tea base in MELONE SZECHUAN Pet Nat
• Bergamot -- bergamot juice and bergamot peel in HIBISKUS Pet Nat
• Juniper & spice -- juniper berries, red peppercorn, long pepper, cardamom, and dried orange peel over a white-tea base in JUNIPER Pet Nat
• Melon & Sichuan pepper -- Charentais melon, Sichuan pepper, and chicory root in MELONE SZECHUAN Pet Nat
• Mandarin & citrus -- vacuum-distilled organic mandarin peels in PROXY F (MANDARINE); genmaicha and lime in PROXY C; genmaicha and kaffir lime leaf in the PROXY Genmaicha + Kaffir Lime Leaf special edition
• Earl grey & mulberry wood -- cold-extracted earl grey anchored by fruity blackberry tannins from mulberry wood (in development, Sep 2020)

Certification and shelf life. BOUCHE has been certified organic since 2020, with all flavours in its 0.33L bottles carrying organic certification; its 0.75L bottles are not certified organic. Its alcohol-free Pet Nats are organic-certified, naturally fermented, and vegan. The kombucha carries a shelf life of 10 months from the production date.^[12]

BOUCHE's core organic kombucha is described as dry, refreshing, and layered, with balanced acidity and low sugar, and contains natural organic acids from fermentation and antioxidants from tea polyphenols. Its kombucha typically carries between 0.1% and 0.5% alcohol from fermentation, while its alcohol-free Pet Nats and Proxy wines contain less than 0.5% alcohol — comparable to non-alcoholic beer. The Proxys are designed to pair with food using the same parameters as classic wine pairing: acidity, residual sweetness, tannins, and carbonation.^[4],[18]

Starters, oysters & seafood. BOUCHE recommends pairing light starters, oysters, and ceviche with a Proxy of high natural acidity, clean mineral character, citrus aromas, green fruit notes, and a long dry finish. For fish and seafood it suggests a lean Proxy with lively acidity and a hint of minerality — a white-tea-based Proxy with a floral note for monkfish, and a citrus-based fermented tea for prawns with lime and coriander.^[4]

Charcuterie & poultry. BOUCHE pairs charcuterie, terrines, and cold cuts with a sparkling-style Proxy of good effervescence, a light edge, depth, and background fruit without prominent sweetness. Roast chicken with herbs is matched to a Proxy with a slightly resinous, herbal note, and veal blanquette to one with effervescence and freshness.^[4]

Red meat & umami dishes. For red meat and robust dishes such as entrecôte or rack of lamb, BOUCHE recommends a kombucha Proxy of pronounced depth, spice, and a dark fruit note such as sour cherry or dark berry. Risotto with Parmesan and black truffle is matched to a Proxy with complexity, depth, and a slightly oxidative development.^[4]

Cheese. Soft cheeses such as Brie, Camembert, and Chèvre are paired with a Proxy of lively acidity and a floral note — the producer singles out Chèvre with a citrus-forward Proxy as a particularly strong combination. Hard aged cheeses such as Comté, Parmigiano, and aged Gouda are matched to a Proxy with substance, depth, and gentle sweetness on the finish, such as a fruit-forward Proxy with a dark base. Blue cheeses such as Roquefort and Gorgonzola are paired with a Proxy of pronounced fruit sweetness and structure, following the logic of the classic Sauternes pairing.^[4]

Dessert. For dessert, BOUCHE advises that the Proxy be at least as sweet as the dish, otherwise it will taste sour and lost. Fruit desserts such as tarte Tatin, berry sorbet, and panna cotta with strawberries are matched to a lightly fruit-forward Proxy, while chocolate desserts call for a Proxy with a dark fruit profile and some spice.^[4]

BOUCHE's first gastronomy collaboration was with Cookies Cream, for whom it developed bespoke kombucha flavours to feature on the restaurant's wine menu.^[2]

Felix Rank held an exhibition of ceramics titled FLOWERS at Apartamento Berlin, produced in collaboration with BOUCHE.

Bouche restaurant. Bouche, a restaurant that opened in June 2021, makes all its own terrines, bread, sandwiches, and pasta in-house. Its menu draws on world cuisine — spanning Asia, Latin America, and the Mediterranean — while staying true to French cookery techniques, and changes every fortnight to respect the seasons and encourage culinary creativity. The decor incorporates vintage chairs sourced from Selency with leather-reupholstered seats, a made-to-measure table by carpenter Martin Keller, a Muller Van Severen lamp, and wooden stools by Dejter and Marie Michielssen for Serax.^[19]