The origins of Kefir

Kefir would be from the Balkans, born from milk, discovered by nomadic tribes as they processed their animals' milk. The discovery of fruit kefir is often attributed to the Brazilian doctor and naturalist Adolfo Lutz. But other studies show that kefir grains may have originated in Asia: Tibet, Japan or even ancient Persia.

What is certain, however, is that this drink has crossed time to land straight in Bordeaux Confidentiel's glasses for a moment of sharing with Laurent from Brasserie Parallèle.

So what is Kefir?

Kefir is therefore a fermented, organic and non-alcoholic drink. You get it thanks to kefir grains, a starter added to water, a little sugar and dried fruits (depending on the flavor you want).

Thanks to precise control of the fermentation, you get a sparkling drink, rich in probiotics, low in sugar and honestly excellent.

Who are the "kif brewers" behind the kefir we tested?

Two friends at the head of the Kefir movement in Bordeaux (Floirac to be exact): Guillaume the engineer and Laurent the marketer. Their professional and personal experience brought them together around an original idea carrying their conviction and desire.

They're at the head (or rather at the vat) of Brasserie Parallèle and offer a range of 4 flavors to satisfy every taste:

Original

Passion Fruit

Ginger Espelette Pepper

Raspberry Hibiscus

What did we think?

We were surprised by this light, balanced taste. It's refined, refreshing, surprising and honestly good. We tested the range and prefer the Ginger-Espelette Pepper for its softness and finely dosed kick, but we liked them all.

It's good and it does you good, so what more could you ask?

Ah yes! I know! Where to order?

Here's their website and how to reach them.