We make ZanZan in Leżajsk
a place with a long brewing tradition. Local water, brewery infrastructure and hands-on know-how are our foundation, and we add modern process control on top.
Brewed with spring water
stainless steel brewing
no plastic used in the process
Kombucha-style
—what does that mean?
Kombucha is what you get when tea ferments with a SCOBY culture (yeast + bacteria). In practice, it delivers three things: gentle sparkle, pleasant acidity and a less sweet finish. ZanZan follows that direction—fresh, drier, and built as a “table drink”, not a candy-sweet soda.
Our base is tea [ Classic / Hoppy ], and we also ferment botanical infusions like cascara and chicory. The process does the heavy lifting—not added aromas.
Complex flavour from fermentation
Complex flavour from fermentation: fermentation creates flavour and aroma compounds that add depth.
Sparkling, made for food
Sparkling, made for food: serve chilled in a glass—an alternative to wine / prosecco.
Less sugar thanks to the process
Less sugar thanks to the process: flavour is built by fermentation, not by added sweetness.
Only natural ingredients
Only natural ingredients: based on botanical infusions and fermentation cultures [ SCOBY ].
Production in Leżajsk, development backed by R&D.
We have production and infrastructure on site, supported by Mycofeast’s R&D team. It helps us refine flavour profiles and keep quality consistent for distribution.
