Area 01
Fermented drinks
Kombucha, water and milk kefir, vinegars, sodas and cultured drinks — from flavor and acidity to scoby health and stability.
Fermentation lab & consultancy · 20 years of experience
The science of living ferments.
Twenty years culturing drinks and vegetables — and helping food & beverage businesses do the same, through hands-on workshops and consulting.
20yrs
In fermentation
1,200+
Makers trained
40+
Brands advised
2
Core areas
The lab
A patient craft, twenty years of experience.
Zymolab is a young project with one proposal: to bring our twenty years of experience — in fermentation, and in working with companies — to the people who want to start ferments, learn, grow or brew.
And to the companies that need the tools and tips to work better, so they can dedicate their time to their product, not to administration or tool development.
What we believe
Trust the sourness, not the clock. Taste, smell and sight before the numbers.
How we work
A small, senior team with our hands in the brine. Never handed off to juniors.
What we know
Two areas, in depth.
We don't claim every ferment. We specialize in the two that most reward patience.
What we do
Workshops and consulting.
Two ways to put twenty years of fermentation to work — learn it yourself, or build it with us.
Workshops
Hands-on sessions in small groups for makers, restaurant teams and product teams — in your kitchen or ours.
- Fundamentals: your first clean sauerkraut and kombucha
- Drinks intensives: kefir, vinegars and cultured sodas
- Day sessions for kitchens and production teams
- Diagnostic clinics for a line already running
Consulting for businesses
Senior, hands-on advisory for food & beverage businesses bringing a ferment to market or scaling one.
- Product and recipe R&D
- Process design and scale-up
- Quality, consistency and food safety
- Shelf life, packaging and sensory analysis
What a project looks like
Taste, measure, dial in, hand over.
01
Taste & assess
We make and taste your ferment, and find where it drifts.
02
Design the method
A repeatable recipe and process, built for your team.
03
Dial in to spec
We tune acidity, texture, safety and shelf life together.
04
Hand over
Your team trained, documented and measuring it in Fermenty.
Our product
We make Fermenty.
The app that puts our method in every maker's pocket — track batches, follow guided recipes, log pH and temperature, and keep your cultures on schedule.
Let's talk
Let's culture something good.
Tell us what you're making — or what you'd like to learn. We reply to every serious enquiry.
Email hola@zymolab.es
Studio Valencia, Spain