Heading to a taproom is not usually helpful for the waistline, but a trip to Adelaide’s newest taproom will actually make your gut thank you.
Sharon Lam and Damian Foo, the duo behind Scull Kombucha are opening a kombucha taproom right in the city.
You may have seen them around Adelaide at markets selling their creatively-flavoured, gut-friendly drinks, from Gillies at the Ground to Market Shed on Holland, and Plant 4.
From this Friday, you’ll be able to find them at their new permanent home on Collins Street: Scullery.
Damian has a background in fermenting – he owned a vinegar business back in Sydney. His caffeine sensitivity got him interested in tea, which then led to home-brewing kombucha about five years ago.
Since moving to Adelaide 12 months ago, the couple found the time to turn their hobby into a business, brewing commercially from home since February.
After outgrowing their own kitchen, they started to look for a bigger venue to brew, and secured a spot on Collins Street thanks to Renew Adelaide.
Scullery is primarily a production facility, and a permanent space where people can head to stock up on their favourite Scull Kombucha flavours.
Then there’s the taproom. It’s a small, intimate space – there’s only room for less than 20 people in the bar area. But they’ve got six rotating flavours on tap, and you can try them via tasting paddles.
And these aren’t just ordinary flavours. Damian describes himself as a “mad scientist” and loves experimenting with flavours, particularly with seasonal fruits and produce.
Past creations include a kombucha made with beer hops, and a mulled wine flavoured kombucha.
Scullery is at 14 Collins St, near the crossroads of Morphett and Gilbert. They’ll be open Tuesday to Saturday 10am-7pm, and Sunday 10am-5pm.See more at scull.com.au/scullery/.
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