iKegger, like so many great ideas, started between 2 mates at a pub.
"Wouldn't it be great to take a little keg back to our table instead of waiting in line at the bar every round?
3 months later, in December 2015 ,our first prototypes arrived and we opened up shop.
We've grown a bit in the years since we started in Dave's garage and now sell our mini kegs all over the world from storage and home offices in Sydney, Berlin and Auckland.
We wanted to do something that made a difference with our business and have so far donated over $50,000 to Clean Up Australia and the Cancer Council to remove rubbish from the environment and find cures for those affected by pollution.
We are passionate about our creation (it's always one of us you talk to on live chat or the phone) not a call centre or sales team.
We aim to encourage support for local small businesses directly rather than buying through chains of bottleshops and supermarkets who take a large cut from the pockets of the hard working Australians who actually produce our beverages.
At the same time refilling a vessel that will last a lifetime instead of using cans and bottles, even if they are recycled, will hugely reduce our carbon footprint.Refilling vs Recycling: What's The Difference?
First fermentation is the basic process in which tea is fermented for up to two weeks in order to produce Kombucha. For carbonation and to create the desired flavour, second kombucha fermentation comes into action. This step is usually carried out by adding fruit and sugars to the liquid and filling it into bottles. Bottling kombucha comes with obstacles. Here are the most common mistakes made during second fermentation and tips and tricks on how to successfully do a second kombucha fermentation.
Although winter would be considered relatively mild in Australia, with the chilly season officially arriving in June a cold beer on the beach might not be the first thing that comes to your mind when thinking about a comforting drink. The solution - hot beverages and fun winter cocktails.