By Christine Salins.
This week’s drinks are a little different from what you normally see in this column. They’re actually kombucha, but they’re not like the kombucha you see on supermarket shelves. They’re made differently, and they certainly taste very different from supermarket kombucha.
They’re more like a cider or natural wine albeit with an alcohol content of just over 1%, making them perfect for anyone who wants to reduce their alcohol consumption. They’re made by Monceau, a small Melbourne brewery making innovative non-alcoholic drinks.
With a passion for low intervention, natural ferments, Monceau eschews the artificially-carbonated soft-drink style kombucha seen in supermarkets. Using a method borrowed from pétillant naturel winemaking, its kombucha undergoes two fermentations. The second fermentation, in-bottle, creates natural carbonation and a sophisticated, complex flavour profile.
Pétillant naturel, if you’re wondering, is the oldest method of making sparkling wine. The wine is bottled while it is still fermenting, trapping carbon dioxide in the bottle, creating a gentle carbonation. It’s becoming very popular now and you’ll often see it abbreviated on wine lists as pét-nat.
We tried three flavours of Monceau Pét Nat Kombucha and found them to be delightfully refreshing on a hot summer’s day. Coming in both 330ml and 750ml bottles, they are great for kicking back with on the deck, but equally you could enjoy them with a meal or even in cocktails. They go beautifully with gin.
There is also a craft beer-style drink, Parc Pils, which we haven’t tried. It has ultra-low alcohol (below 0.5%) and is brewed in the Czech pilsner style.
Monceau Pét Nat Kombucha Blood Orange: Brewed with blood oranges from the South Australian Riverland, it has deliciously tempting floral, aromatic notes and a perfect balance of sour and sweet.
Monceau Pét Nat Kombucha Fuji Apple: This one is made with Fuji apples from West Gippsland in Victoria. They have milder tannin and acidity levels, with a healthy sweetness that drives fermentation. The flavours of these Kombucha drinks change depending on the seasons and the apples or pears that are used.
Monceau Pét Nat Kombucha Pear: West Gippsland pears offer flavours that are different from the Fuji Apple blend. This one’s a little more delicate and refined than the apple. It’s crisp and dry, and whereas the apple is more like a cider, the pear is more like a sparkling white.
Visit www.monceau.com.au for more information.
