A Belgian cross-contamination — the tasty kind.

This collab didn’t start in boardrooms. It started in fridges. Two teams geeking out over fermentation, swapping bottles, and slowly realising we were kind of on the same page — just in different languages: kombucha and hot sauce.

We kept running into each other’s flavours.
So we made something together. No launch plan. No playbook.Just a shared love for doing things right — slow, raw, and alive.

Sometimes you meet people and just click. That’s what happened with the folks at SWET. We crossed paths through a shared love of fermentation, bold flavour, and doing things the proper way — and before long, their hot sauces were in our fridge, and our kombucha was chilling in their lab.
Not part of some pitch, just genuine curiosity (and a lot of taste testing).

Over time, the idea came naturally: let’s make something together. No corporate handshake — just two Belgian brands with strong values and a taste for the honest stuff.

SWET makes hot sauces with the same mindset we brew kombucha: raw ingredients, no shortcuts, full control. Alive from start to finish.

The result? A small-batch collab:
We brewed a lightly spicy kombucha with their SUN BURN hot sauce. They aged a batch of vinegar using our kombucha to create a bolder, sharper version of SUN BURN.

Kombucha’s a bit like hot sauce: there's very good, very bad, and a whole world in between.

Over the past three years, we’ve tasted dozens of brands — many out of curiosity, some from collab offers
(most of which we turned down).

But the one that kept showing up in our staff fridge? Yugen. Natural, well-fermented, easy on the gut, organic — and actually tasty. Balanced flavours that hit just right after a long day brewing 100L of boiling hot sauce.

So yeah, we had to do something.
They dropped some SUN BURN into a spicy kombucha. We aged a vinegar from their brew and blended it into our SUN BURN.

Simple as that.

It's a match.