At Brew Skies over Texas, we…

use only organic teas.

do not use any concentrates.

add only beneficial functional flavors.

do not force carbonate.

cold press all of our fruit and herb juices.

do not pasteurize – we are all raw.

try to source as many ingredients as local as possible.

filter our water.

do not do continuous brewing to maintain alcohol levels below .5%.

are family owned.

have a reusable bottle program.

we hand pour each bottle.

make all of our flavors in house.

feel we provide a great value for the product we sell.

Our flavors include flowers (hibiscus, lavender, rose, and hop cones), spices (chai spices, cardamon, lemongrass, pepper, salt), fruit (apple, lemon, lime, blueberry, elderberry, pomegranate), along with fresh mints, raw honey, various greens, natural vanilla and of course the tea itself. The flavors change from time to time, so please refer to our blog and Facebook.

Here are some of the purported benefits of various flavors we utilize.

Hibiscus:

[coming from published clinical trials and studies] Aids in…

Loss of appetite
High Blood Pressure.
High Cholesterol.
Colds.
Constipation.
Irritated stomach.
Fluid retention.
Heart disease.
Nerve disease.
Upper respiratory tract.
Swelling/Inflammation.
Gentle laxative relieving gas & bloating [from antibacterial properties].
Dissolves phlegm.
Diuretic [restore proper water levels, H20-very necessary].
Vitamin C.
White blood cell production [helps with inflammation & reducing infection]

Ginger:

Alleviates gastrointestinal distress, relaxing and soothing the intestinal tract.
Antioxidant effects.
Contains phytochemicals.
Inhibit inflammation and have anti-inflammatory effects, relieving gas & bloating [contains compounds called gingerols].
Prevent symptoms of motion sickness.Reduces symptoms like dizziness, nausea, vomiting and cold sweating.
Immune boosting action.
Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor, may also inhibit the growth of human colorectal cancer cells, suggests research presented at the Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in Phoenix, AZ, October 26-30, 2003.
In two clinical studies involving patients who responded to conventional drugs and those who didn’t, physicians found that 75% of arthritis patients and 100% of patients with muscular discomfort experienced relief of pain and/or swelling after eating ginger [709, Mateljan].

Source: Metljan, George. The World’s Healthiest Foods. Seattle, George Mateljan Foundation. 2007.

 Chai Spices:

Cinnamon helps to calm the stomach and combat nausea and diarrhea, has anti- clotting effects, inhibits growth of bad bacteria, and reduces rise in blood sugar levels.
Ginger also soothes the stomach.
Cloves stimulate digestion and contains significant amounts of eugenol, preventing toxicity from environmental pollutant, digestive tract cancers and joint inflammation.
Contains antioxidants and reduces inflammation.
Natural and healthy stimulant.
Source: Metljan, George. The World’s Healthiest Foods. Seattle, George Mateljan Foundation. 2007.

 Greens:

Basil, Mint and Blue-green algae

BASIL:

Research studies show health-protecting effects in two basic areas: basil’s flavonoids and volatile oils.
DNA Protection Plus Anti-Bacterial Properties:
flavonoids provide protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.
provide protection against unwanted bacterial growth. Associated with its volatile oils, which contain estragole, linalool, cineole, eugenol, sabinene, myrcene, and limonene. Lab studies show the effectiveness of basil in restricting growth of numerous bacteria, including : Listeria monocytogenes, Staphylococcus aureus, Escherichia coli O:157:H7, Yersinia enterocolitica, and Pseudomonas aeruginosa.
Anti-Inflammatory Effects:
The eugenol component of basil’s volatile oils can block the activity of an enzyme in the body called cyclooxygenase (COX). Many non-steriodal over-the-counter anti-inflammatory medications (NSAIDS), including aspirin and ibuprofen, as well as the commonly used medicine acetaminophen, work by inhibiting this same enzyme.  This enzyme-inhibiting effect of the eugenol in basil qualifies basil as an “anti-inflammatory” food that can provide important healing benefits along with symptomatic relief for individuals with inflammatory health problems like rheumatoid arthritis or inflammatory bowel conditions.
Nutrients Essential for Cardiovascular Health:
A very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called “pro-vitamin A,” since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.
Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.
Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.
Excellent source of vitamin K and manganese, a very good source of copper and vitamin C, and a good source of calcium, iron, folate and omega-3 fatty acids.

MINT:

Though seemingly small is robust in health supportive properties. Organic facts has an extensive article on mint’s properties, and the following image that encapsulates it all:

Kombucha is sometimes called a mushroom, which sounds more familiar to most then it’s accurate name, a SCOBY (Symbiotic colony of bacteria and yeast). Below is more about kombucha from a reference guide on drug-free remedies, Prescription for Nutritional Healing. The book prefaces with a quote from Hippocrates, “A wise man should consider that health is the greatest of the human blessings.” Spiritual, mental, and physical health are most certainly the greatest of blessings.

“The kombucha, or Manchurian, “mushroom” has reputedly been used in Asian countries and in Russia for centuries. The “mushroom” itself is not eaten. Rather, a tea is made by fermenting the “mushroom” for about a week in a mixture of water, sugar, and green or black tea, with apple cider vinegar or a bit of previously made tea added. Kept in this mixture, the “mushroom” reproduces and the “daughter mushrooms” can then be used to produce more tea.

Although commonly referred to as a mushroom, the kombucha is actually a combination of a number different elements, including lichen, bacteria, and yeast. Kombucha tea contains a variety of different nutrients and other health-promoting substances. It is a natural energy booster and detoxifier that may also help slow or reverse the aging process and fight disease.

Because of the way in which it has traditionally been propagated (one at a time by individually users), kombucha may be difficult to find. Many people who have them received a daughter “mushroom” as a gift from a friend although there are some herbal companies that sell both the “mushrooms” and the bottled tea commercially” (page 74).

Balch, Phyllis A., CNC, and Balch, James F., M.D, Prescription for Nutritional Healing 3rd Edition. New York: Avery, 2000.

“Kombucha is nothing new. Many older people among us-particularly those who come from what used to be East Prussia, the lands around the Baltic, and many parts of Silesia and Saxony-can still clearly remember their grandmother carefully tending a Kombucha culture which floated on top of some sweetened tea kept in a warm corner. It was under her tender loving care that this beverage was prepared for the whole family, a beverage which has long stood the test of time and has never lost its popularity” (page 7).

Frank, Gunther W. Kombucha: Healthy Beverage and Natural Remedy From the Far East 9th Edition. Great Britain: Ennsthaler, 1995.

“Kombucha is composed of a number of bacteria and special yeast cultures (different to those affecting candida suffers) in a symbiotic relationship. This living organism ferments sweetened tea to become the kombucha beverage. The amount of living yeast it contains gives the kombucha beverage an active life which continues after it is decanted into bottles. Kombucha has become increasingly highly regarded as an aid to preventing many illnesses” (page 17.)

Tietze, Harald. Kombucha-Miracle Fungus, The Essential Handbook. Bath, UK: Gateway Books, 1994.

It is-

• Bubbly
• Tasty
• Refreshing
• Awakening
• Effervescent
• Fun
• Virtually no caffeine [trace amounts], or alcohol [less than.5%]
• Low in calories, carbohydrates, and sugar [often 3x less than in juices, milk, coffee drinks, and soda pop]
• Naturally energizing [read the health benefits below; when your metabolism is kick-started and you’re absorbing nutrients effectively, you’re fueled and energized]
• A brilliant alternative/substitute/or supplement to other drinks such as: juice, tea, soda pop, coffee, beer, or wine

Annnnd…it has a whole list of health benefits:

• Probiotics [approximately 1 billion bacillus coagulans and 1 billion of S. Boulardii that aid in digestion and absorbing nutrition, rid the body of toxins, clean the digestive system, boost immunity, helps control candida and may help keep colon cancer at bay].
• Amino acids [building blocks for proteins, that repair and build muscles. Your body needs amino acids, and does not produce them on their own].
• Beneficial yeasts [help build your immune system and fight other harmful yeasts such as candida].
• Enzymes [vital for life, aids in digestion and metabolism].
• B Vitamins [helps your metabolism and the forming of red blood cells].
• Gluconic acid [establishes ph balance, alkalizing affects, works as a synergist helping activate glucoronic acid in the liver to detoxify, your body converts gluconic acid into glucosamine chondroitin].
• Lactic acid [prevents growth of bad bacteria, works as a synergist helping activate glucoronic acid in liver to detoxify].
• Acetic acid [establishes ph balance, anti-microbial effects much like vinegar, stabilizes blood sugar, works as a synergist helping activate glucoronic acid in liver to detoxify].
• And Vitamin B6 [helps metabolize and absorb amino acids].

Every batch of kombucha is different because the fermentation process is dynamic; it embodies change and transformation.

All content on this Web site, including medical opinion and any other health-related information, is for informational and educational purposes only and should not be considered to be a specific diagnosis or treatment plan for any individual situation. Use of this site and the information contained herein does not create a doctor-patient relationship. Always seek the direct advice of your own doctor in connection with any questions or issues you may have regarding your own health or the health of others.  These statements about kombucha’s health benefits have not been evaluated by the FDA.