Origin story

Real tea.
Small batches.
Since 2016.

Ashwin Alsi founded Scoby Doo in Amravati in 2016. We brew kombucha by hand: a tea-led Original and a cast of fruit-and-spice issues, bottle-conditioned for fizz and kept cold.

Tea. Culture. Character. A drink to enjoy, not a health promise.

The portrait is an illustration, not a documentary photograph of the brewer or premises.

Comic portrait illustration of Ashwin Alsi, founder of Scoby Doo Kombucha

The method

One brew, four panels

Kombucha is sweetened tea fermented with a culture of bacteria and yeast. Temperature, ingredients and the culture affect the pace. These panels explain the stages, not a fixed timetable or a home-brewing recipe.

01 Tea base Brew the tea Black and green tea, water and cane sugar form the base. The sweetened tea cools before the culture is introduced. Fermentation uses sugar, but some remains in the finished drink.
02 Fermentation Meet the culture Bacteria and yeast transform the sweetened tea, producing acids and other fermentation compounds. Temperature, ingredients and the culture affect how each batch develops.
03 Bottle conditioning Build the character Original stays tea-led; other flavours use fruit or spices. Bottle conditioning develops fizz as fermentation produces carbon dioxide. These stages are an overview, not home-brewing instructions.
04 Cold storage Keep it chilled Refrigeration slows fermentation rather than stopping it. Keep the bottle upright, do not shake, and follow its storage and best-before instructions, including after opening.

A ceramic fermentation crock covered with cloth, with a jar of live kombucha culture beside it

Why we stay small

Small batch.
Big flavour.

We brew by hand in Amravati. Original keeps tea in the lead; the other issues bring their own fruit or spice. Bottle conditioning and unpasteurised production are choices about our process, not proof that one drink is healthier than another.

Tea: black and green tea form the base.
Fruit: fruit and spice distinguish the flavoured issues.
Fizz: developed through bottle conditioning.
Cold: refrigeration slows fermentation; it does not stop it.

Meet the culture

More than a jelly disc

SCOBY stands for Symbiotic Culture Of Bacteria and Yeast. The jelly-like layer is a cellulose mat, or pellicle; microorganisms are in the liquid too. Fermentation produces acids and can produce alcohol. Some sugar remains. A living culture alone does not establish a proven probiotic benefit.

Read the FAQ Read the journal

A SCOBY culture floating on top of fermenting tea

Recognition

Things people
handed us a trophy for

Small brewery, big rooms. Every award here was won by pitching the same idea we bottle: real tea, real fruit, a living culture.

Prajakta Kale holding the Chapter-Level Winner trophy and certificate at TiE Women 2026, Nagpur

September 2026 · Nagpur

Chapter-Level Winner, TiE Women Global Pitch Competition 2026

TiE Nagpur, in collaboration with TiE Women (a TiE Global initiative)

Scoby Doo won the Nagpur chapter of the TiE Women Global Pitch Competition 2026, organised by TiE Nagpur with TiE Women. Prajakta Kale pitched, and now represents Nagpur at the Asia-level round in Hyderabad at the end of September 2026.

“The things I once thought were distractions turned out to be my greatest strengths.”
— Prajakta Kale

Next: Asia-level round, Hyderabad, end of September 2026

About TiE ↗

Ask about the current batch

We brew in Amravati. Message us about availability and delivery to your address, or ask about a visit before travelling.

Say hi on WhatsApp +91 77698 98666

Real tea.Small batches.Since 2016.