Our story
Culture in every sense.
Brew It Forward brings Indian fermentation knowledge into the present: rooted in tradition, made by local hands and shared one conversation at a time.
Where it began
A traditional idea for a very modern problem.
India has a deep, everyday relationship with fermentation. It lives in home kitchens, regional recipes and techniques passed between generations. Yet many modern drink choices have moved in the opposite direction: more processing, more artificial flavour and more sweetness.
Brew It Forward began with the belief that these older food traditions still have something important to offer. The aim was not to copy a mass-market soda or imitate a foreign kombucha brand. It was to build a ginger-led fermented drink that felt genuinely connected to Indian ingredients and Indian ways of making.
The result is a small-batch drink made with tea, jaggery, a natural ginger starter and whole botanicals. It is lightly sparkling, balanced rather than aggressively sweet, and designed to fit into normal daily life.
“Good health is meant to be shared.”
How it is made
Slow enough to develop character.
Each batch begins with water, tea, jaggery, ginger and a natural fermented starter culture. From there, the flavour takes its own path: cooling tulsi and lemongrass for Vana, warm classical spices for Sugandha, or fragrant citrus leaves and zest for Trirasa.
The brew is allowed to ferment over several days rather than being hurried through an industrial process. It is then strained, bottled and kept refrigerated. That cold chain matters: every bottle should remain chilled and is best enjoyed within its one-month refrigerated shelf life.
Because the drink is alive with the character of a real small batch, slight differences from batch to batch are part of the craft—not something to hide.
The people behind the bottles
A business designed to create useful work.
Brew It Forward is not only about what is inside the bottle. The enterprise already employs and trains 6–7 local women in fermentation, hygiene, packaging and small-batch entrepreneurship.
These are practical, transferable skills. Careful cleaning, safe preparation, consistent measurement, bottling and presentation are all part of making a trustworthy food product. Learning those systems creates confidence as well as employment.
Keeping production local also keeps the relationship between maker and customer visible. There are real people, real hands and real care behind every bottle.
Taking it to the table
The best product lessons happen face to face.
Community tastings turned the brew from a kitchen idea into a real conversation. People could see the bottles, ask what fermentation means, compare the three flavour moods and react honestly after their first sip.
Those encounters matter. They reveal which flavour someone reaches for, what they understand immediately and what needs clearer explanation. The photographs and videos across this site record that process as it actually happened.
Brew It Forward grows through that direct feedback: bottle by bottle, tasting by tasting, with curiosity on both sides of the table.
Three flavour moods
Different ingredients. One ginger culture.
Vana — Reset & Ground
Tulsi, lemongrass, black tea and lemon create a clean, herbaceous bottle for finding your centre.
Sugandha — Warmth & Comfort
Cinnamon bark, star anise, fennel, clove and cardamom build a cozy, aromatic sip made for unwinding.
Trirasa — Zest & Focus
Gondhoraj lime zest, kaffir lime leaves and nimbu extract give this citrus-forward brew its bright lift.
The next chapter
Grow carefully. Keep the culture intact.
Brew It Forward is FSSAI registered and currently serves Delhi NCR. The next chapter is thoughtful growth through households, cafés and community partners—without losing the small-batch care or local employment at the centre of the brand.
For now, every 275 ml bottle is ₹100, should be refrigerated and has a one-month shelf life in the fridge. The declared allergen is ginger.
Choose your flavour