About
We didn’t want
a better kombucha.
We wanted a better
non-alcoholic drink.
Brewed for the people who’d normally order wine. SURA didn’t start with the question of how to make kombucha better. It started with why the non-alcoholic option is almost always worse than what lands in the glass next to it. We wanted something dry. Something complex. Something that belongs on the same table as wine.
Dry, not sweet.
Complex, not functional.
Brewed for good evenings, not good intentions.
Unpasteurised, naturally fermented.
We brew with whole-leaf tea and a living culture. We never pasteurise. No heat to smooth it all out, no flavouring to fake anything. Just a dry, fresh kombucha that’s alive. Made by hand in Berlin, in batches small enough that every bottle passes through our hands.
SURA was developed between wine bars, kitchens and long evenings. By people who love natural wine but don’t want to drink alcohol every night.
No
- Wellness culture
- Sugar bombs
- Functional drinks
- Non-alc compromises
Good taste doesn’t stop at the drink.
The bottle is part of the experience. So we treat it with the same care as the ferment. SURA comes in a spumante bottle, not because it has to but because a good drink should feel like one. Berlin-rooted, poured wherever the night keeps going after the wine.
