Story
From Frankfurt to Johor Bahru
A former brewer and sound designer, now fermenting everything interesting and healthy in Masai, Megah Ria.
Blub by Slow Isle began with a first glass of kefir in Frankfurt. At the time, I was living in Barcelona and deeply obsessed with sour beer. Kefir made immediate sense: bright acidity, living texture, flavour made by time rather than force.
Back in Barcelona, I bought my first grains from an American lady. Those grains travelled with me for years, briefly through Dubai, and eventually arrived in Johor Bahru, where they continue to grow, multiply, and move from one kitchen to another.
Slow Isle is the larger mood around it all: less rush, more listening, more fermentation, more attention.
