Species: Saccharomyces bayanus

Profile: Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Experience the perfect balance of fresh, zingy ginger beer with Buderim's Classic Ginger Beer Brew Kit.  Crafted with precision, this kit features 80% real ginger syrup directly from Buderim's Sunshine Coast factory.  Enjoy the distinctive and authentic taste of Buderim Ginger. 

Handcraft your own delicious alcoholic or non-alcoholic Ginger Beer the old fashioned way!

Designed to be used in any kitchen, the Mad Millie Ginger Beer Kit contains everything you need to make delicious ginger beer from scratch using ginger, brown sugar, fresh lemon juice, ginger beer yeast and water.

Fresh, no additives and nothing artificial!

Perfect for beginner brewers or those who want to experiment and perfect their old fashioned ginger beer brewing.

Makes 6 x 750 ml bottles each brew (bottles not included)

Formulated with the perfect balance of malted grains and ginger, this kit makes 20 litres of either alcoholic (approx 3%) or non-alcoholic ginger beer.

A great drink on its own or use as a mixer with Dark Rum and a slice of lime!

Make your own Kombucha using our live culture (SCOBY) which turns sweetened tea into a delicious, fizzy beverage. Fermenting kombucha yourself gives you the creative license to have as much or as little tart zing as you want.

Once activated, your scoby can be reused to brew your own delicious booch time and time again. Your 1 L brew is also the perfect starter culture for bigger fermenting vessels or crocks. It's the gift that keeps on giving!

WLP685 Gluconobacter oxydans is a gram-negative rod bacterium belonging to the family Acetobacteraceae. This aerobic organism is common in fermented beverages like kombucha and kefir. Gluconobacter oxidizes ethanol into acids such as acetic acid and gluconic acid. Optimal growth between 25-30C but is also known to be a very slow grower. It will more slowly oxidize ethanol at 20C.

WLP690 Acetobacter aceti is a gram-negative rod bacterium commonly known as the organism responsible for vinegar production. Acetobacter aceti will oxidize ethanol into acetic acid and is found in many fermented products. This organism can be used as part of a kombucha culture, or can be used as a pure culture for vinegar production. Ideal temperature is 25-30C for growth but will more slowly oxidize ethanol at 20C.