OUR STORY
Mindful Brew began with a simple idea.
To make naturally fermented drinks people genuinely enjoy.
THE FOUNDER
Fermentation, by someone who knows it.
Dr Rashad Syed
Mindful Brew was founded by Dr Rashad Syed. He brings more than a decade of experience in biotechnology, fermentation science and large-scale bioprocessing, and a passion for creating quality drinks.
It started as personal experiments with dairy-free fermentation. It grew into one aim: make real fermented drinks that more people can enjoy.
Simple ingredients
Dates and date extract in all six. Then fruit, flowers, roots, grains and spices: hibiscus, Kakadu plum, elderberry, ginger and red rice among them.
Natural fermentation
Dairy-free cultures ferment every drink, in Austral, NSW. At least 1 billion CFU Lactobacillus sp. per serve at manufacture.
Mindful craftsmanship
No artificial colours, flavours or preservatives. 1.6 g sugars per 100 mL. Non-alcoholic.
THE RANGE
Three brews. Three shots.
Every bottle reflects the same thinking: simple ingredients, natural fermentation and mindful craftsmanship.
