Brewed by hand, on our lane

From a fridge of jars in a Serangoon kitchen to a fermentary on the lane

Boochly began in 2019 in a HDB kitchen in Serangoon, where Wennie was brewing kombucha for her own dodgy gut and giving the extra bottles to neighbours. The jars took over the fridge, then the balcony, then a corner of the void deck — and the orders kept coming.

In 2021 we took a small unit in Serangoon Gardens, put eight fermentation tanks on the wall and opened a tap counter we call The Tankhouse. Everything is still brewed by hand in small batches, fermented slow for at least fourteen days, and bottled raw with the live culture intact.

The flavours we love most are the homegrown ones — the Roselle, the Pandan & Coconut, the Yuzu & Calamansi — booch that tastes like Singapore. We brew with real fruit and real tea, never concentrate, and we collect and re-sterilise every bottle. Honest kombucha, made by hand on Jalan Riang, for the island we grew up on.

Wennie Oh

“I started brewing because nothing on the shelf was both genuinely good for you and actually nice to drink — most of it was either flat health-food vinegar or sweet soda pretending to be healthy. I wanted a booch that tasted like home, that I’d reach for on a hot day without thinking about it.”

“Everything we make still goes through my hands first. We ferment slow, use real fruit, and bottle it raw. If a batch isn’t bright and alive, it doesn’t leave the Tankhouse.”

— Wennie Oh, Founder & head brewer

The Tankhouse

Our little fermentary and tap counter — eight live tanks on the wall, twelve flavours on tap, and a fridge of bottles to take home.