Kombucha fans affectionately call it “booch,” and it encompasses the spicy, tart, and slightly funky flavors of the fizzy elixir. But it’s definitely not for everyone. Fortunately, some brands have refined this healthy, centuries-old fermented tea made from a culture of bacteria and yeast, with a smoother, more approachable mouthfeel. Gloucester’s Pigeon Cove Ferments is one to try, a label that makes kombucha from organic teas and New England-grown fruits and botanicals. They recently earned USDA organic certification, a testament to their commitment to quality.

The range of flavors includes Blueberry Cinnamon, which combines wild Maine blueberries with black and green tea, creating a fruity drink with a subtle earthy note of cinnamon. Jasmine Lavender offers a fragrant floral flavor, while Cucumber Jalapeño offers refreshing sips with a gentle hint of chili. Pineapple chamomile, a blend of black and green tea, has some sweetness. “A lot of conventional kombucha is spicy and vinegary, so people assume it’s healthy because it tastes bad,” jokes co-owner and brewer Dylan L’Abbe-Lindquist. He and his wife, Kristen, founded the company nearly eight years ago, initially selling homemade sauerkraut and kimchi at local farmers markets, using ingredients from their own backyard. Dylan’s experience as a chef and brewer at Cape Ann Brewing Company made kombucha a natural next step. At the same time, Kristen conjures up exciting flavor combinations. “She is the creator of ideas. I make it happen,” says Dylan. Available at Market Basket stores (4-pack, about $14). Kombucha, krauts and kimchi are also sold at the Pigeon Cove Tavern, 44 Whittemore St., Gloucester, or go to pigeoncoveferments.com.