Hard kombucha is having a well-deserved moment, and for good reason – it’s not just tasty, it’s also (mostly) guilt-free, being naturally gluten-free, low-carb and low-sugar. Leading this fizzy revolution is Murwillumbah’s Ventura Brewing, which is credited with creating Australia’s first alcoholic kombucha.

Best friends and co-founders Dominic Hurley and Shaun Walsh spent years experimenting in a garage, perfecting their brew to achieve a delicate body and light spritz. Their journey led them to Bundjalung Country, just outside of Murwillumbah, where they established Ventura Brewing’s new home. At long last, they have opened the doors to the taproom where you can now sip their creations straight from the source.

With polished concrete floors, natural stone finishes and a lush subtropical courtyard garden lined with picnic tables, the taproom is the perfect spot to relax with friends and watch the sunset over Wollumbin. Inside, you’ll find a dozen taps pouring a rotating selection of Ventura’s craft kombucha and beer, alongside natural wines and non-alcoholic options.

What makes Ventura’s boozy ‘buch special is its commitment to real ingredients and fresh botanicals, crafting a drink that’s both delicious and all-natural. Available in flavours like ginger and yuzu, hibiscus and rosemary, lychee and grapefruit, and elderflower and cucumber, each sip is a guilt-free delight. Plus, Ventura goes the extra mile with a double fermentation process, ensuring a balanced and refreshing final product. Made in small batches, this kombucha is the perfect summer sip.

Ventura Brewing’s taproom is open Thursday from 1:00–5:00 pm, and Friday and Saturday from 1:00–7:00 pm.

Image credit: supplied