Wellness that travels with you
Hydration meets powerful gut benefits - anytime, anywhere
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The first of their kind!
1 billion CFU per popsicle of Bacillus subtilis HU58® a probiotic that is known to support the body’s immune response by reducing inflammatory markers.
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Traditionally fermented, low sugar, gut friendly living soda!
Probiotic Power! Each can has over 2.5 billion, naturally occurring, vegan, probiotics per can. Lab tested.
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Traditionally Fermented
Low sugar
Probiotic
Vegan
Immune Support
Low Acid
Dairy Free
Soy Free
Gluten friendly
Frequently Asked Questions
Water Kefir is a centuries‑old fermented beverage made from water kefir grains—a symbiotic culture of bacteria and yeast. The term “kefir grains” refers to the appearance of the culture; they contain no actual grain-like ingredients (like wheat or rye), and are often called 'crystals' to avoid confusion.
They may share the same name, but they are two completely different fermented beverages. Milk Kefir is drinkable yogurt with a tangy taste, and Water Kefir is a non-dairy/vegan Probiotic Soda. The flavor is lightly sparkling, tasty and refreshing (low acidity, no vinegar bomb). Water kefir contains fewer strains of bacteria and yeasts than milk kefir. They share some common strains of bacteria but have many unique ones of their own. Water kefir contains far more than other cultured products, like yogurt or buttermilk. Each can of our Probiotic Soda has over 2.5 billion living, vegan probiotics in it! And it must be kept refrigerated to stop fermentation (and explosions).
Yes, absolutely. They do share some common strains but have many unique ones of their own.
No, and it’s vegan.
No.
No. Our Lemonade Iced Tea flavor does have trace amounts of caffeine due to the kombucha in the ingredients.
The kefir culture is left to ferment for 24 – 48hrs in water with organic sugar.
Ours is a Water Kefir and Probiotic Soda is traditionally fermented, not manufactured in a lab and then added to a drink. This is why you will only ever find us in a refrigerator, we do not pasteurize and by keeping our products chilled we can keep the bacteria alive and powerful. Water kefir requires sugar to ferment; it will not survive or continue the fermentation process with sugar substitutes. So only use the amount of sugar necessary for the ancient culture to work its magic.
While similar in concept (a fermented beverage made from a bacterial culture) and process, they are completely different cultures therefore contain different strains of probiotics and different digestive enzymes. Kombucha is a fermented tea, and is often brewed with caffeinated tea, water kefir has no caffeine. Kombucha is slightly higher in digestive enzymes and water kefir is higher in probiotics. While both fermented drinks are great digestive aids, they each contain different levels of acids and bacteria. Kombucha is much more acidic than water kefir. The flavors are quite different also; kombucha has a slightly sweet, tart zing to it and depending on the brewing time can range from having a mild taste to having a strong-vinegar-like taste while water kefir has a mild, more mainstream natural soda flavor.
The final sugar content depends on how long you let it brew. As it ferments, the culture consumes the sugars and converts them to carbon dioxide (carbonation), acids, bacteria, and yeasts. Because of this process, the sugar arrives in your gut “pre-digested”, making it more bio available. For the record, Squamish Water Kefir does not add any additional sugar beyond what the culture requires to work its magic.
