People
Lineup
Origin Story
Leave Your Sword is located in Amsterdam.[1] Leave Your Sword is an independent, auto-financed craft urban micro brewery.[1] Leave Your Sword was originally hosted by Sandberg Instituut and has been involved with local networks to create events bridging the artistic world with kombucha, including album releases, video creation, photography exhibitions, and culinary events.[1] Leave Your Sword has been operating bar events and collaborations since at least 2017, with documented events running through 2025.[2] Leave Your Sword takes its name and inspiration from the Japanese tea ceremony.[1]
Lineup
Leave Your Sword has hosted a recurring 'Sweet Tooth Club' event featuring kombucha cocktail and pastry pairing at its taproom, running across four seasons from 2019 to 2022.[2] Leave Your Sword brews 100% tea-based kombucha that is unpasteurized, unfiltered, naturally carbonated, free of residual sugars, shelf stable without cold chain, and has an ABV of 2.5%.[1]
Philosophy
Leave Your Sword maintains a curated tea library referencing over 25 specialist books on tea history, terroir, and tasting.[2] Leave Your Sword practices sustainability by recycling organic waste with a neighboring garden, sanitizing and reusing returned bottles, and delivering in returnable crates.[1] Leave Your Sword developed proprietary software with a programmer to track production data and understand brewing behavior and profiles.[1] Leave Your Sword measures ABV using the Beer Alcolyzer M by Anton Paar, and has performed thousands of measurements on its own products as well as for other professional and amateur brewers.[1] Leave Your Sword conducted in-house and food laboratory studies to provide customers with data on alcohol level, pH, sugar content, caffeine content, and food safety.[1] Leave Your Sword has conducted Tea Sommelier masterclasses at Echoput in the Netherlands across 2021, 2022, and 2023.[2]
Techniques & Ingredients: What Makes Leave Your Sword Unique
Leave Your Sword brews 100% tea-based kombucha that is unpasteurized, unfiltered, naturally carbonated, free of residual sugars, shelf stable without cold chain, and has an ABV of 2.5%.[1] Leave Your Sword brews with organic tea and beetroot sugar, using whole loose tea leaves from iconic blends to high-grade single estate gardens.[1] Leave Your Sword's brewing method is inspired by wine making, modern beer, and sake brewing, developed to achieve a stable product that can be stored at room temperature without a vinegary profile.[1] Leave Your Sword developed proprietary software with a programmer to track production data and understand brewing behavior and profiles.[1] Leave Your Sword measures ABV using the Beer Alcolyzer M by Anton Paar, and has performed thousands of measurements on its own products as well as for other professional and amateur brewers.[1] Leave Your Sword was a member of the Kombucha Brewer International, working with them to establish quality and production standards for 100% tea-only kombucha brewing.[1] Leave Your Sword conducted in-house and food laboratory studies to provide customers with data on alcohol level, pH, sugar content, caffeine content, and food safety.[1]
Ingredient Sourcing
Leave Your Sword was a member of the Kombucha Brewer International, working with them to establish quality and production standards for 100% tea-only kombucha brewing.[1]
Collaborations
Leave Your Sword was originally hosted by Sandberg Instituut and has been involved with local networks to create events bridging the artistic world with kombucha, including album releases, video creation, photography exhibitions, and culinary events.[1] Leave Your Sword has hosted a recurring 'Sweet Tooth Club' event featuring kombucha cocktail and pastry pairing at its taproom, running across four seasons from 2019 to 2022.[2] Leave Your Sword has conducted Tea Sommelier masterclasses at Echoput in the Netherlands across 2021, 2022, and 2023.[2] Leave Your Sword has been operating bar events and collaborations since at least 2017, with documented events running through 2025.[2]