Where it started...

Future Ferments started from a very personal place for me.

A couple of years ago, I was struggling with my gut health and dealing with constant bloating. I’d tried changing what I ate, cutting things out, adding things in, and nothing really stuck. At the time, my boyfriend’s mum gave me some of her homemade kombucha to try. It was simple, unpolished, and nothing like the bottled versions I’d seen in shops, but it genuinely helped.

Not long after, she set me up with a starter and a SCOBY so I could begin brewing my own.

What started as something I made for myself slowly turned into a curiosity around fermentation and flavour. I began experimenting, tweaking recipes, learning how small changes in time, temperature, and ingredients could completely change the end result. Over the past year, that curiosity has grown into Future Ferments, brewed alongside café shifts, early mornings, and a lot of hands-on learning.

I carefully brew kombucha in small batches using real ingredients and traditional fermentation methods. The focus has always been on making something clean, balanced, and genuinely enjoyable to drink. Kombucha that fits into everyday life and doesn’t feel like a compromise.

Future Ferments is made for real moments. After a surf, during a busy café shift, or when you want a non-alcoholic option that still feels considered. It’s about drinks that make sense in your routine rather than asking you to change it.

Sustainability matters to me in a practical way. Keeping things small batch, sourcing ingredients thoughtfully, and growing slowly and intentionally. Fermentation takes time, and that’s something I’ve learned to respect, both in the brewing process and in building this brand.

This is still the beginning. Future Ferments is being slowly shaped and being led by the product, there is a lot to come and it would be amazing to have you along for the journey!

Amelia x