From The Desk Of Bob Mould: Kombucha

Bob Mould is a man always on the lookout for a new challenge. After Hüsker Dü (one of the most celebrated rock bands ever) folded in 1988, Mould would helm another powerful trio, Sugar, before beginning a fascinating, ongoing series of solo releases that have ranged from introspective to danceable, from melodic to nearly chaotic. The enigmatic guitar (and cultural) hero is finishing up what promises to be a fascinating memoir to be published next year and has just released a rock-solid solo disc, Life And Times. Read our new Q&A with him and earlier ones from 2008 and 2002. Mould will be guest editing magnetmagazine.com all this week.

Mould: I was introduced to Kombucha by my friend Kirk, a personal trainer in California who specializes in the discipline of the kettlebell. I may not be doing the art form justice, but a layman’s description might be the swinging of an object that resembles a cannonball-sized object, which has a handle, with very specific form and routine. This type of integrated training stands apart from conventional weightlifting, which isolates muscle groups for development. One afternoon, Kirk and I were joyriding, and he asked if I had ever consumed a Kombucha. I am an open-minded guy and usually up for a new taste sensation, especially one that is 100{e5d2c082e45b5ce38ac2ea5f0bdedb3901cc97dfa4ea5e625fd79a7c2dc9f191} natural. He offered up a smooth glass container, seven inches in height, which contained a half-liter of GT’s Kombucha.

The drink was called Trilogy. Hmm. It looked a fruity shade, with strands of live culture floating about, yet sounded like the name of a ’70s prog-rock band. The drink was effervescent, but not carbonated. The first sip tasted not like fruit, but more like vinegar. I slowly sipped on the beverage, paying attention to how my body might respond. After a few days of trying different flavors, I settled into a groove with Kombucha. Some flavors are sweeter, some bottles are more effervescent, and a few are downright difficult to drink. Earlier this week, I mentioned my voracious daily consumption of coffee. Now, in the mid-afternoon, I put down the java and head to the refrigerator for a refreshing Kombucha. I can’t imagine a day without enjoying one (or two) bottles of GT’s Kombucha, my preferred brand. I highly recommend Gingerade; if you enjoy the curative powers and cleansing effect of raw ginger when eaten between bites of raw fish, you will find great pleasure in this elixir.