Fix8's Blog on fermentation and lifestyle

Selling a new tea: 'Get the liquid on the lips' BBC CEO Secrets Interview

September 21, 2020 1 min read

How do you manage to create a market in the West for one of Asia’s most exotic drinks? Freya Twigden first tasted kombucha – a type of fermented tea – when she was studying in China. Returning to Britain, she brewed it herself and sold it under the label Fix8.

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Fix8 Saffron Spritz – as seen on Channel 4 Sunday Brunch

July 08, 2020 1 min read

We were so excited to get a call from the lovely Camille Vidal, creator of La Maison Wellness, to tell us we were going into one of her Spritz Cocktails for Sunday Brunch on Channel 4!

This is the perfect Spritz for a dose of summer in your glass. And perfect for when you are cutting back on the booze, or wanting an alternative.

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Tea for Kombucha

July 07, 2020 6 min read

While you might marvel at the incredible complexity and evolving flavour notes of your Kombucha, it is in fact made from just 4 simple ingredients - your SCOBY / starter, water, sugar and tea. And while the SCOBY is, of course, king in all of this, the tea plays a very important role too as your booch is, after all, just fermented tea. The specific tea you choose will therefore not only go a long way to keeping your SCOBY happy but also it naturally has a huge bearing on the balance and flavour of your final brew. 

Let’s take a step back and learn a little bit more about tea. 
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E.L.L.C. X Fix8
Q+A With founder
Alex Wolpert

June 25, 2020 2 min read

Since lockdown arrived, we have loved collaborating with other small businesses close to home. East London Liquor is the perfect example of this, as it’s literally on the doorstep where Freya lives! 

We’ve created a series of highball serves to pair with East London Liquor. 

To dig a little deeper into ELLC, I was thrilled to catch up with Alex Wolpert, the founder, for a Q+A behind the empire he is building!

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Freya, Fix8 and Knight Frank
Growing Pains Interview

May 18, 2020 1 min read

Earlier this year, Fix8 co-founder Freya Twigden was invited to be a part of an interview series called “Growing Pains”, led by Knight Frank's Flexible Office Solutions Team to discuss the highs and lows of starting her business from scratch.


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Second Fermentation: How to flavour your kombucha

May 05, 2020 4 min read

So, your kombucha is ready.

Give yourself a pat on the back for successfully brewing kombucha! 

In a second fermentation, we add flavour and fizz to your kombucha brew. And a personal creative touch, if you like. 

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An Ode to Ginger

May 01, 2020 2 min read

Ginger is one of the most widely used food spices in the world and has been used as a medicine for 2,500 years.

In England, ginger was such a prized commodity that just 1lb of ginger was worth the same as a sheep.

Here are a few of the key indications that you need more ginger in your life...

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What Tea Can I Ferment With?

May 01, 2020 2 min read

A basic kombucha recipe will almost always use a real tea to brew with, traditionally black. The tea fundamentally offers essential minerals and nitrogen to the kombucha culture, keeping it healthy.

Now, that’s not to say you can’t use other tea’s such as herbals - but it’s important to know that over time, the oils in herbal tea or scented teas (like earl grey) might adversely affect the health of your culture.

How can you overcome this? 

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My Quarantine Secret (Don’t Tell Your Flatmates)

May 01, 2020 2 min read

Despite our social distance, we’ve merged into a collective consciousness – one that teeters in its sleep between dark delusions of anxiety and bizarrely bold patterns of colour. 

I dream of cabarets and pranks. You probably do too. I also dream of helping old relatives walk and dogs doing Pilates. You probably do too. It’s a mixed bag. 


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A drink for the times – kombucha’s place in a world of conscious consumerism

April 21, 2020 5 min read

It never came as a surprise to me that the Ancients sought to attribute fermentation to the work of the gods – to me, there has always been a touch of something magic to it. Long before we knew that it was the work of micro-organisms that produced the aromas, the bubbles and the heady intoxicating compounds, mankind was learning how to harness and curate this process to add value and meaning to his existence


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