'Booch News

While visiting family in Cheshire, England, I was delighted to meet up with Charlotte, the founder of Shropshire Kombucha. We’d not been able to connect when I was last in Nantwich. But this time around, she was at the bustling end-of-month market in the town square, within sight and sound of the 14th-century St Mary’s church. The bells were ringing for weddings on a Saturday morning. Charlotte visits Nantwich once a month and usually sells out of her 350ml and 500ml bottles of a variety of flavors. Regular customers place orders for up to 15 bottles at a time. She now sells up to 400 bottles a week, up from 150-300 a month when we last spoke at the end of 2023.. There is a majority of repeat customers, but in the time I spent on the stall, two groups of first-time kombucha drinkers tried samples and bought multiple bottles. Flavors She had seven flavors for sale in Nantwich. Turmeric with lemon and ginger is the best seller. It’s made with fresh turmeric roots and juiced ginger. The whole lemon is used, including the grated skin. Apple with lemon and mint is the next most popular. Beetroot, apple, and ginger with purple carrots and parsnip had already sold out that morning. The flavors that had sold out that morning were: Berry & blood orange. Blueberry, mango, passion fruit and lime. Raspberry with pomegranate and black grape. Spiced pineapple and cardamom. Growth Charlotte and her husband are planning to move home to somewhere with a separate building for her growing business. She has received a grant from Shropshire Council to fund agribusiness research at Aston University in Birmingham, testing her kombucha for alcohol levels, pH, and pathogens, as well as identifying the levels and types of bacteria in her ferment. Another Aston project is developing an automated label printing and bottling system, which is currently done by hand. Students at the university design lab are planning to improve her label graphics. Nevertheless, as she is happy having full control over her small business and the customers she meets face-to-face at the markets. I like keeping it small, doing the markets, I’ve got a lovely, loyal band of customers who I massively appreciate. I love meeting people, I love talking about kombucha, and I love talking about products, and championing all the different fruits that people might not know about, like quinces, wimberries, and elderberries. So I think keeping it small, doing the markets, having small local stockists, that’s where I’m really happy. Podcast Check out the podcast to here Charlotte describe her business and customer comments — with the bonus of the bells of St Mary’s in the background! The post Shropshire Kombucha: In Person appeared first on 'Booch News.

Sambucha Kombucha is located in Pangbourne, near Reading, England on the banks of the River Thames. It is a “hobby turned full-time job” for Sam May, who moved from California to the UK. The commercial operation started during lockdown and “kind of just snowballed into something a lot bigger as the years went on.” Its production facility is an insulated shipping container: It’s an old Waitrose freezer container that I converted myself. It’s on some certified organic land on a farm. So any fruit and veg that grows there, I tend to use as much as possible in the kombucha. And that’s really, really cool. But the container itself is great for keeping the heat in in the wintertime for fermentation. Sustainability and growth Sambucha actively encourages customers to return bottles, with approximately 300 a month being sanitized and refilled, so in each brew, half of the bottles are returned, demonstrating a strong cyclical system and loyal customer base. The bottles feature a decorative tag over the top rather than full gum labels to facilitate easier return and cleaning. Their distribution channels include online orders (a la carte and subscription with local delivery), farmers markets, and local stockists, all listed on their website. She mentions having some of the same customers for almost five years. Sam observes that when she first started brewing, there was very little kombucha in the UK: So I took things into my own hands and started educating people and telling them that it can taste like soda naturally, that’s when people’s interest started to peak. It took a lot of education over the first year and a half, two years. [Now] gut health is becoming quite popular. There’s now healthy growth: I get so many new customers each month. Just this month alone, I’ve had four new subscribers. And then I go to anywhere from six to eight markets a month. And half of those people are return customers and half are always new faces and they’re always coming back for more. So it feels really good. And I’ve noticed it’s really picked up a lot because I think word of mouth is spreading. Production and flavors Sam brews once a month with the help of part-time staff. Fermentation times vary depending on the kombucha type. Fruity kombuchas have an 11-day ferment, while the vintage (unflavored) kombucha ferments for a minimum of one month and can go up to two months. Sambucha only uses ripe fruits. The flavors adapt to the seasons, with winter featuring ingredients like ginger, satsuma, and foraged apples. The vintage unflavored kombucha is also more prominent in winter. Each bottle is packed with at minimum, a cup of fruit or root veg. It sells at £5.50 per 500ml bottle. Flavors include: Strawberry Satsuma Pineapple & Passionfruit Pineapple, Chili, & Blue Spirulina Ginger Ginger & Lemongrass Original Pineapple Vanilla Apple Spice Small business success Sambucha is now Sam’s full-time source of income, and she is happy with the current size of the business. I really am happy with how big Sambucha is because I still do everything by hand. I’m still really involved. I enjoy making. I enjoy seeing the benefits. I enjoy tasting my kombucha and being like, damn, that’s the best kombucha in the UK. And everyone else telling me so as well. So it’s a good feeling. I don’t want to expand because it could possibly affect the quality of the kombucha. I’m just I’m happy with the way things are. And there’s always plenty of kombucha for me and my customers. She strategically focuses on a local radius of 35 to 40 miles from Pangborn, consciously avoiding larger markets in central London. “There’s plenty of kombucha in London. You know, let them have their territory and I’ll have mine.” Interview Click on the podcast to hear Sam tell the story of Sambucha Kombucha. The post Profile: Sambucha Kombucha, Pangbourne, Berkshire, UK appeared first on 'Booch News.

Three years ago, I visited the KC Kombucha taproom in the Oak Park neighborhood of Sacramento. News broke last week that the taproom was closing. Courtney, the founder, had sold the business to her long-time partner Michelle Grubbs. A time of transition Michelle has been involved with the company since 2020 and is officially taking ownership on April 1st. Our conversation covered the evolution of KC Kombucha from farmers’ markets to a taproom, and now an exclusive focus on wholesaling kegs to local businesses in the Sacramento region. A key reason for this shift is to better align with the original community-focused vision and to support other small businesses. Michelle emphasizes their commitment to being a small, local, and sustainable operation, highlighting their unique brewing process and relationships with local farmers for ingredients. Michelle noted that COVID-19 significantly altered how people socialize and engage in community activities. As the lease renewal for the taproom approached, she and Courtney discussed whether the space was still serving its intended purpose, and they concluded that it was not. While the taproom is closing, KC Kombucha will continue to be found on tap in various locations and at local events, maintaining its presence within the Sacramento community. Michelle believes their wholesale customers are now fulfilling that community vision by offering KC Kombucha in their establishments. Expansion In November 2023, KC Kombucha took over the lease of a 1,200 square foot space in Gold River from Zeal Kombucha that was closing down. They moved all brewing operations there. This move was driven by the need for increased brewing capacity and refrigeration space to meet wholesale demand. They acquired Zeal’s kegs and fermentation kettles as part of the lease takeover. Distribution KC Kombucha currently self-distributes using a delivery driver within the greater Sacramento region. Their reach extends as far as Auburn (northeast), Fairfield (west), Shingle Springs (towards Tahoe), and Modesto (south). In addition to bars and cafes, KC Kombucha supplies kombucha on tap to several offices and luxury apartment complexes. They also have a few home-based customers, typically individuals with whom they have a personal relationship and who consume large quantities. Michelle acknowledges the potential resistance from beer venues to add kombucha on tap due to line cleaning and space concerns. She proactively offers to handle the coupler replacement to ease the burden on these establishments. The positive reception is attributed to the unique taste of their kombucha and their local presence. Kombucha caters to designated drivers and those choosing not to drink alcohol, providing a non-alcoholic alternative in bars. KC Kombucha emphasizes that it is a natural, raw, and unpasteurized product, It’s all natural. It’s raw. We’ve never pasteurized. So the flavor is a lot lighter and we’re not carbonating as long as some of the other brands. We’re doing our carbonation in the individual five gallon kegs, not in bright tanks. So the flavor is very different than a lot of the big brands. And some people would say it doesn’t taste like kombucha. And for us, that’s OK. We don’t need it to taste like the stuff at the store. In fact, that’s what we pride ourselves on is not being like the stuff at the store. One of our taglines is we’re not your basic booch. Company culture The core team consists of Michelle, a brewer, a former taproom attendant transitioning to brewery/farmers market help, and a delivery driver/keg washer. Michelle prioritizes work-life balance for her team, valuing their well-being over rapid growth. She encourages a positive and supportive work environment. Sustainability and local sourcing KC Kombucha is committed to sustainability and recently achieved certification in five out of seven categories with the Business Environmental Resource Center (BERC). They actively partner with local farmers, purchasing “seconds” or surplus fruit at nominal cost, which they use in their kombucha and shrubs. This reduces waste for the farmers and provides them with high-quality ingredients. Michelle highlights this as a “really beautiful relationship” and a key part of their sustainability model. Controlled growth They are intentionally limiting their growth into larger markets like the core Bay Area to maintain their values and sustainability model: We can only produce a certain number of kegs currently with the space and the resources we have. We’ve gotten so much larger than we were a year and a half ago. And so for now, I want to just bask in the abilities that we have at this moment, and not try and outgrow ourselves at a pace that puts us in a position where we’re not able to be who we want to be, which is small, local, and community based. While it would be great if we could get into grocery sto

Curro Polo is currently pursuing a PhD under the Basque Culinary Center program, with the academic guidance of Harvard University The research project will take place at Ama Brewery, exploring the fascinating world of microbiology applied to beverages. We’d met at the 2024 KBI conference in Reno, Nevada, where Curro and I were both Kombucha Kup judges. At that time he was finishing up his Masters in Gastronomy and Culinary Arts at Harvard. He presented his dissertation in June, 2024. Curro’s Master’s thesis, Kombucha: A Word on Metamorphosis, provides a comprehensive and meticulous exploration of kombucha, moving beyond its health-focused image to investigate its intricate microbiology, flavor development, and gastronomic potential. The research encompasses kombucha’s economic, social, and scientific aspects, and combines a thorough literature review with experimental analysis of the fermentation process, particularly focusing on the impact of yeast and bacteria on the volatile and non-volatile compounds produced during prolonged anaerobic bottle fermentation. The research explores the impact of different tea substrates and the introduction of a specific yeast strain on the final flavor profile of the beverage. Research Objectives and Methodology The primary objective of the thesis is to explore kombucha as a gastronomic product and its potential in the low/no-alcohol market through bottle aging. Secondary objectives include: Providing a holistic view of kombucha. Characterizing the initial fermentation stage through continuous data logging. Analyzing volatile compounds during secondary fermentation and bottle aging. Investigating the relationship between phenolic VOCs, substrate, and the addition of a Brettanomyces bruxellensis strain. Themes Kombucha as a Metamorphic Gastronomic Product: The central theme revolves around understanding kombucha not just as a beverage but as a dynamic gastronomic product undergoing “metamorphosis” through fermentation. This involves a shift in focus from solely health benefits to its complex flavor profile and potential within the low/no-alcohol market. Historical and Cultural Context: The thesis briefly touches upon the historical origins of kombucha and the human appreciation for sourness. It suggests a potential evolutionary link to this preference: “If this trait is genetic, it could explain the human predisposition towards beverages with a significant level of acidity.” The Importance of Microbiology: Microbiology is the central axis of the research. The thesis emphasizes the multifaceted nature of microbiology, including morphology, metabolism, and growth, and their impact on fermented beverages. Key historical figures in microbiology, such as Leeuwenhoek and Pasteur, are mentioned, highlighting the shift from a macro to a micro understanding of food production. Pasteur’s work on controlled fermentation and the subsequent standardization of brewing processes are noted. A Symbiotic Ecosystem: A significant portion of the thesis is dedicated to the Symbiotic Community of Yeast and Bacteria (SCOBY) that drives kombucha fermentation. Role of Yeast: Yeast is identified as fundamental, responsible for converting sucrose into glucose and fructose, producing ethanol and carbon dioxide, and generating secondary metabolites that significantly influence kombucha’s flavor. The concept of yeast domestication and the differences between wild and domesticated yeast reproduction are explained. The diversity of yeast species found in SCOBY across various studies is compiled. The thesis also explores why yeast ferments, attributing it to a survival mechanism: “Yeasts secrete ethanol to decrease competition in the environment where they are found, meaning fermentation is a survival mechanism.” The process of glycolysis and cellular respiration in yeast is also outlined. Role of Bacteria: Acetic Acid Bacteria (AAB) are described as strictly aerobic, gram-negative microorganisms crucial for converting alcohols and sugars into organic acids, notably acetic acid. Genera like Acetobacter, Gluconobacter, Komagataeibacter, and Gluconacetobacter are highlighted as prevalent in kombucha. The thesis details various organic acids found in kombucha and their sensory attributes. The formation of the cellulose-based biofilm by AAB is discussed as a protective mechanism promoting microbial cooperation. The Complexity of Kombucha Flavor: Flavor is defined as a multisensory perception involving taste and smell. The significant role of olfactory receptor genes in humans underscores the evolutionary importance of flavor. The thesis emphasizes that flavor is the brain’s interpretation of sensory inputs. “What is known as Flavor involves a complex network of interdependent brain connections: the consumption context, attributes perceived by sight, molecules detected by taste receptors, texture perceived by the tongue, and volatile molecu

Jean-Pierre Parent, a yoga teacher in Portland, Oregon, noticed that, even though people often go to yoga studios for the community, many students would shyly slink away after class. In response, he began bringing his home-brew kombucha to enjoy after class. It was an instant hit, with people requesting to purchase his kombucha. SOMA Kombucha was born from this. SOMA is Sanskrit, from the Upanishads. It means “nectar of life” and “drink of the gods”, and its root literally means distill, extract, or sprinkle. Back in the aughts I would bring my family recipe kombucha to my yoga classes so students could take a little probiotic elixir with them in their bellies, the naturally caffeine-removed benefits distilled from tea, and a sprinkle of community.The dots in the letters represent the colonies of beneficial bacteria that supplant our digestive system, because SOMA has billions more naturally occurring probiotics than other brands (see these lab test results). And their position is in an arc, representing the arc of time in our long fermentation process, which is one of the things that makes SOMA really special.So just like our bacteria work quietly in our system to bring us happiness, mental clarity, immunity, vitality, and countless other things, the SOMA logo was meant to be a gentle reminder, for those curious enough to look for the deeper meaning. He’s been around the business long enough to know what works for him. Indeed, he’s narrowed his distribution as times have changed. You know, we used to be in Southern California. We used to be shipping out as far as Colorado on pallets and it’s just it’s really contracted a lot. A really fantastic business can be created just doing a few farmers’ markets and finding a plateau that works for somebody’s lifestyle and their interest and their passion. Because it’s a marathon, you know. And so it’s it’s got to be something that can can keep your interest. Taprooms One thing that *really* works for SOMA are multiple taprooms. They have one in SE Portland, staffed and open seven days a week. In addition, there are taprooms in Beaverton, OR, downtown Vancouver, WA, a new one in Capitol Hill, Seattle, and one under construction in Olympia, WA set to open in April ’25. The ones in Washington State take advantage of state laws that allow them to be ‘un-staffed’. SOMA is part of a growing wave of businesses using mobile phones and access systems, allowing customers to ring up their purchase of on-tap kombucha by the pint or the growler, These are simple to access: Just scan the QR code on the door to quickly sign up for a free account. Then unlock the door from your phone, help yourself to free samples from our rotating seasonal taps, fill a pint or growler or choose from our other wellness products, and check out on your phone, just like buying something online. This Instagram shows how to access the un-staffed taproom. Flavors SOMA makes a wide range of both kombucha and jun. Kombucha Recharge: (Grape Rii-Kombucha): Rii is made with a special group of probiotics called Tibetan Crystals because of the beautiful crystalline shapes they form. This culture thrives in mineral-rich water so to our pure volcanic glacier water we add raw shilajit, a rare bio-mineral pitch that’s wild-crafted high in the Himalayas. Shilajit – Sanskrit for “life force of mountain” – is a mysterious bio-mineral matrix of over 70 essential organically-bound minerals. “Rii” means “mountain” in Tibetan and SOMA Rii is the life force of the Himalayas and we hope it helps you move mountains in your life! Thrive: (Lemon & Ginger Kombucha) Strawberry CBD: (Kombucha +10mg CBD) Jun Balance: (Pear & Fennel Jun) Vigor: (Blueberry & Ginger Jun) Delight: (Pomegranate & Rose Jun) Wellness Water Combines organic hemp derived CBD, organic 100% fruiting body medicinal mushrooms and living, untreated high-frequency water. Mind Blend (Lions Mane and Turkey Tail) Stress Blend (Reishi, Turkey Tail, Chaga, Cordyceps). Contract Manufacturing Jean-Pierre now has a large enough production facility enabling him to do contract manufacturing for other beverages. We’re doing a lot of research and development. We do a lot of formulation of beverages across the entire beverage space where our focus is fermentation and natural and organic. We’re doing this product right now, which is a very specific kind of ethnic soda that’s available in a certain place in the world. Interview To hear the story of SOMA Kombucha listen to my interview with Jean-Pierre. The post Profile: SOMA Kombucha, Portland, Oregon appeared first on 'Booch News.

On a recent trip to Mexico City, I met with the founders of Umani Fermentos. Our 20-minute discussion provided insights into the company’s origins, production, and distribution. Origins Umani was started as a side project in 2018 by three friends—Ixchel, Juan Carlos, and Jorja—who met in culinary school. They initially fermented vinegar and officially launched their kombucha in October 2019. They now sell around 8,000 cans a month to over 120 locations, primarily in Mexico City. The name “Umani” means “to cook” in the Purépecha language from Michoacán. They chose this name to represent their Mexican identity and because they see fermentation as “to cook with live foods.” The founders received valuable support and mentorship from Yesfolk, a kombucha brand in New York State. They were referred by cider makers while visiting the Hudson Valley. Before launching commercial production, they spent two weeks with Yesfolk, who shared their production techniques and encouraged them. “They were very, very, very, very sweet…” They currently operate out of a compact 52-sq-meter (550-sq-ft) space in the Roma district and employ nine people. They expect to triple production in 2025. They shifted from glass bottles to cans due to pandemic-era supply chain issues. Flavors Umani offers a range of core flavors, including orange turmeric, rosemary grapefruit, hojasanta, and fig leaves. They also offer special edition flavors based on rare teas. In addition, they produce small batches of hard cider. Distribution The greater Mexico City metropolitan area has a population of over 20 million people, making it one of the largest cities in the world. So there are a large number of potential customers: …here in Mexico, it’s not easy to try new things. People like the things they know. But the people that try kombucha usually enjoy it. So, while it’s not growing really fast, it’s steadily going up. As a tourist, I was only able to visit a few areas of the amazing, beautiful, safe, verdant metropolis. A look at where Umani is available provides a glimpse into interesting areas for visitors to check out and buy a can of their ‘booch. They list the 100+ intra-city and 14 remote locations where their kombucha is available. The most popular areas are: 32 accounts in Roma: Roma is known for its bar scene, top-class restaurants, incredible street food, and picturesque cafes on every street corner. The area is also home to some of the best-preserved colonial-era architecture. Every street is plush with greenery and ivy falling off balconies. Wide avenues are home to charming artisans, and the idyllic parks where locals come to relax. 14 accounts in Cuauhtémoc: Cuauhtémoc is the energetic heart of the city, with the Templo Mayor Museum’s Aztec ruins beside the lofty Metropolitan Cathedral on Zócalo Plaza. Murals by Diego Rivera and David Siqueiros can be seen in the marble Palacio de Bellas Artes, and the Angel of Independence monument overlooks the bustling Paseo de la Reforma. 10 accounts in Hipódromo: The sprawling, shady Parque México, home to yoga classes, young couples, and skateboarding teens, is the heart of the stylish yet easygoing Hipódromo. Art Deco apartment buildings and vibrant street art define the neighborhood’s winding, tree-lined thoroughfares. The area is also home to sidewalk cafes and hip, international eateries, many offering vegetarian options, as well as low-key bars and nightlife. 9 accounts in San Miguel Hidalgo: The Greenwich Village of Mexico City, San Miguel Hidalgo is equal parts urban artsy and quiet residential. Residents are a truly eclectic mix of middle-class singles and families, with a healthy dose of international expats. It is particularly notable for its proximity to Chapultepec Park. Inhabitants, many in their thirties and forties, push baby carriages past neighbors as they walk their trendy dogs, en route to the organic market or the latest art gallery opening. The famous artist Rufino Tamayo once lived in San Miguel, contributing to the area’s rich cultural heritage. 14 accounts outside of Mexico City: Ensenada, Baha; Hermosillo, Sonora; Chihuahua; Oaxaca; San Luis Potosi; Guanajuato; San Miguel de Allende; Querétaro; Pueblo, and Cuernavaca. Interview Click on the podcast to hear Ixchel, Juan Carlos, and Jorja tell the story of Umani Kombucha. The post Profile: Umani Fermentos, Mexico City appeared first on 'Booch News.

Following my recent interview with Sally of  Burning Bloom Kombucha in Puerto Vallarta, I met Gina Méndez the founder of Kova Kombucha, a small-batch kombucha business also based in Puerto Vallarta, Mexico and Zapotlanejo, near Guadalajara. Kova is the most widely available of the three local brands, found in (among other places) Ángulo Cowork, Artisan Bakery, Lamara, Natureza, Revueltas, The Green Place, and Voltan Ramen. Gina started Kova Kombucha out of a desire for a healthy alternative to soda: “I’m a huge fan of soda. I love the bubbles and the feeling of drinking a soda. But I wanted to do it in a healthy way.” The business was also intended to fund her music studies: “My first goal is to study music. I was trying to find a business that could give me money to pay my university fees.” She gigs with The Lovers, a rock n’ roll cover band that plays in local clubs. I caught her performance at Los Famosos de la Cinco. Check out Gina channeling Mick Jagger: A growing business Kova Kombucha is only a year old but is already producing 250-300 bottles per month. Currently operating out of her home, Gina plans to move to a larger space in the near future to increase production capacity and incorporate 200-liter stainless steel vessels while maintaining smaller batch fermentation in 20-liter glass jars to preserve the artisanal and handmade taste. The name “Kova” is a combination of “Ko” for Kombucha and “Va” (meaning “Go” in Spanish). Gina is especially proud of her local customer base. “I’m proud that most of my clients are local Mexicans, not tourists. And I’m so happy to say that because not a lot of people know about kombucha.” Following expansion, she hopes to employ local women, particularly single mothers, on flexible, part-time schedules. “I want my company to only employ women. I have many friends and cousins, women with young children supporting families. We want to offer them a part-time job that works for them, with an easy schedule.” Flavors Kova focuses on using local and seasonal ingredients. “We try to use all local products. Local fruit, everything that we use, it’s from Mexican fields. We’re trying to use only local and only the fruits of season.” They offer four core flavors: Raspberry (their best seller), ginger, lemon, mint-lemon, and pink grapefruit (toronja), plus seasonal flavors, such as mango, and star fruit (carambola). Interview Check out the podcast to hear Gina tell the story of Kova Kombucha. The post Profile: Kova Kombucha, Puerto Vallarta, Mexico appeared first on 'Booch News.

It’s been two years since I first discovered local kombucha in Puerto Vallarta, Mexico. At the time I met Monica at the Elixir Spot Vegan Cafe I had not seen any others. It was only this January, when I dropped by the Puerto Cafe near the Malecon, that I stumbled across a second brand. Burning Bloom Kombucha is also available in The Green Place and Cha Cocina. The brand The brand name “Burning Bloom” reflects owner Sally Wells journey of personal growth and breaking free from a feeling of being trapped in a less fulfilling work life. She explains: Burning Bloom to me represents this moment where I wanted to explore and use my creativity in some way. It’s not settling for what you’re not happy with and discovering what your potential is to bloom. The burning part is the energy behind it and the passion to not take mediocre for an answer. Sally’s journey Sally is originally from Yorkshire in the north of England and her interest in the Spanish language led her to study in Guadalajara and later live and work in Mexico. She discovered kombucha as a result of a passion for natural remedies. Currently, Burning Bloom is a side project alongside Sally’s full-time job as a writer for a travel agency. Burning Bloom is a small, home-based operation, producing around 50 bottles a week. Sally staggers production across multiple small vessels to manage the process. “I have a few different ones. I quite like using smaller ones just in case it doesn’t come out right because then you haven’t lost the whole thing.” The business began as a personal experiment with brewing kombucha at home, involving “a lot of trial and error, a lot of wall-to-wall explosions, a lot of very rough kombucha.” This journey included learning about the process, the SCOBY, and how to manipulate flavors. The hot, humid summer in Puerto Vallarta accelerates fermentation, requiring careful monitoring. She notes that in the summer, fermentation happens in “like three days and you’re getting a nice fizzy first fermentation,” compared to about five days in cooler months. She has seen increased demand, especially during the high tourist season (November to March). Flavors Sally focuses on locally sourced ingredients and experiments with different flavor combinations. She states that while fresh strawberries don’t provide the desired results, frozen ones work great. She has used hibiscus, spearmint, and even local peppers like the Morita chili for a “smoky taste.” Flavors include: Strawberry & Hibiscus Spearmint Purple Basil Ginger Strawberry & Rose Petal Blackberry & Lavender Interview Check out the podcast to hear Sally tell the story of Burning Bloom. The post Profile: Burning Bloom Kombucha, Puerto Vallarta, Mexico appeared first on 'Booch News.

This podcast interview features James, the owner of Nania’s Vineyard, a Bristol-based company producing canned English wine and kombucha. James details his journey from home winemaking to establishing a thriving, albeit small-scale, kombucha business. He explains his unique brewing process, which includes barrel fermentation and the use of hops, and discusses his search for a business partner and/or investor to expand his operations. He desires to elevate the standards of the UK kombucha market by promoting truly fermented products. Finally, he reveals the creation of a unique fermentation merit badge for local Scouts. Nania’s Vineyard James’s journey into kombucha is inextricably linked to his experiences with winemaking. He began with a vine in his garden and planted an allotment vineyard. Then began producing award-winning English wine in cans and subsequently discovered kombucha. His winemaking and kombucha brewing philosophies are similar, particularly his interest in “wild ferment” processes — “You can’t untangle one from the other.” Artisanal techniques James is deeply committed to traditional fermentation methods. He was making Pet-Nat wines from his allotment grapes before making and selling kombucha, applying a similar idea to kombucha production, focusing on secondary bottle fermentation to achieve a fine “mousse” rather than force carbonation. James recognizes the need to educate consumers about authentic artisanal kombucha and how it differs from mass-produced, “acidified” kombucha, pointing out that much of what is marketed as kombucha isn’t naturally fermented, and there are no regulations controlling this. He acknowledges that the market is relatively new, especially in the UK. Still, he sees this as an opportunity to define his brand as a premium, handcrafted product: “There’s a huge opportunity and demand for real artisanal kombucha, properly brewed and properly fermented. You just need to know that your job in terms of marketing is going to be all about education.” Partnership opportunity I’m looking for an active business partner and/or investor.  I really want someone to help me work in the business.   I’ve been tracking the development of the kombucha business in the UK, and having run the wine business I’m quite aware now of my strengths and weaknesses. And I’ve got lots of strengths. But one of my weaknesses – and I think this is the same for anyone running a business on their own – is that you get exhausted, and you don’t have anyone to bounce ideas off. You can get crestfallen. Sales is a very lonely slog.  So, I just really want someone to work in the business with me, who has skin in the game. What I really need is somebody who’s in business with me who’s as excited about building up a real, live kombucha business. And going for it with me. So that’s why I put it out. It’s a New Year – a good time to be putting a message like that out. People are reflecting on what they’re going to be doing in the coming year. I’m open to all suggestions. I’ve got a really good foundation, and I just need the right person.  Ideally someone who’s going to come and work in the business, and potentially even bring a bit of money. But I don’t really need a huge amount of money, I just need some help. Scout Merit Badge James and his friend Matt have daughters in the Scouts. They held a workshop for the girls where they fermented kombucha and sauerkraut. With the support of the Fermenter’s Guild, James used A.I. to design a fermentation merit badge — a world first! Over 60 area Scouts have now earned the award. Audio Listen to the complete interview. The post Partner Wanted: Nania’s Kombucha, Bristol, England appeared first on 'Booch News.

Gwen Bortner is a business advisor and operational strategist specializing in women entrepreneurs, particularly those who have turned hobbies into businesses. In a recent interview with Booch News, she detailed how her expertise can benefit women business owners in the kombucha industry. Her emphasis on context, sustainable practices, and the challenges faced by women makes her particularly well-suited to support small business owners. Her approach could help kombucha businesses scale successfully, prevent burnout, and create a long-term vision for their business. She is available for a FREE initial consultation. Hobby-to-Business Transition Hobby Origin: Bortner emphasizes that many businesses, like kombucha, start as hobbies. She has decades of experience with yarn and knitting stores, most of which are founded by hobbyists. Many kombucha companies began with a home brewing hobby, making Bortner’s expertise particularly relevant. This means many entrepreneurs are driven by passion but, unfortunately, may lack business acumen. Changing Relationship: Turning a hobby into a business fundamentally alters one’s relationship with that activity. “Any hobby that we take and that we turn into a business changes our relationship with our hobbies.” This shift requires conscious management to prevent burnout. Passion vs. Operations: While passion is a powerful motivator, it is not sufficient for long-term business success. Entrepreneurs must learn to manage the operational and strategic aspects of their business. Context Matters Unique Approach: Bortner does not believe in a “one-size-fits-all” business strategy. “One of my key beliefs is context matters…” Her approach involves assessing the specific details of each business’s situation. Beyond Generic Solutions: Generic advice can be detrimental. Instead, understanding the context allows for tailored and often unexpected solutions. Detailed Considerations: Even seemingly similar businesses will need different strategies based on customer profiles, sales channels, and distribution methods. “Choosing some of the details is where that context really makes a difference.” Inventory Management and Scaling Beyond the Visual: Relying solely on visual inventory assessment is not sustainable for growing businesses. “A lot of folks will use what I call visual inventory…Well, that’s okay for a while. But at some point, you need to understand when you order more?” Data-Driven Decisions: Businesses need to track data (e.g., sales trends, seasonality) to make informed decisions about purchasing, storage, and manufacturing. Manufacturing Inventory: Kombucha businesses must track “manufactured inventory,” understanding that ingredients are transformed into a finished product, requiring a different approach than tracking static goods. Growth Isn’t Just More of the Same: Growth isn’t just about scaling the current process but making intelligent decisions about doing things differently. “More isn’t necessarily the answer. Sometimes it’s also different.” Cash Flow and Sustainability Sustainable Cash Flow: Businesses must reach a point where they generate consistent income and can pay their owners for their work. “At some point, it needs to create money for you.” Burnout Prevention: Overworking or constantly reinvesting without paying oneself is unsustainable and can lead to burnout. “I don’t know how to do this without working ridiculous numbers of hours. That’s a warning sign…” Data Tracking: Understanding cash flow in detail—where money is spent and when—is critical for creating a sustainable financial model. Challenges for Women Entrepreneurs Systemic Issues: Despite legal protections, women often face systemic challenges in securing funding (loans, investments) compared to men. “The amount of funding that women can get from investors…is always significantly less than men.” Life-Stage Awareness: Bortner emphasizes that her focus is on the client’s entire life, not just the business. Understanding family and personal commitments is part of creating the appropriate work balance. “We don’t just look at you and your business. We try to look at you and your whole life…” Unique Definitions of Success: Success should be personally defined, not based on societal pressures. “To me, success is a unique definition…” Finding a Supportive Community Cooperation: While some women entrepreneurs may be competitive, many are—in the spirit of symbiosis—supportive and collaborative. Bortner is a strong proponent of collaboration, believing “a high tide raises all ships.” Mentorship: A supportive community can provide encouragement and valuable advice. Gwen can be contacted via email at [email protected] or through her website: ever

On Oct 29, 2024 Real Co Labs hosted an afternoon discussion on The Art and Science of Fermentation in London. The audio of company founder David Begg’s presentation is attached with the company’s express permission. In this audio, David Begg, the founder of Real Co, describes his company’s innovative approach to non-alcoholic fermented beverages. Real Co uses a complex, patented process involving a diverse “spice rack” of 80 yeasts and 130 bacteria to create unique flavors in their drinks, unlike the simpler, single-strain methods of some other beverages. This process, informed by microbiology, honed through years of experimentation, focuses on achieving a balanced fermentation resulting in high-quality, low-sugar, and flavorful drinks. The company aims to provide delicious alternatives to sugary sodas and alcoholic beverages, emphasizing nourishment over stimulation and catering to a growing consumer interest in gut health. Real Co’s future plans include expanding their product line and further exploring the possibilities of their complex fermentation techniques. RealCo’s innovative approach to non-alcoholic fermentation combines scientific rigor with a passion for flavor, creating a new category of beverages that are both delicious and beneficial. We’ve taken wild fermentation and DNA-tested our way through all of the microbes that we were using. We started with 80 yeast and 130 bacteria and we isolated all of them. And so we understand how each one of those behaves and bind together and the flavors develop. We recombine them to produce our drinks. We work with what we call our spice rack, of yeasts and bacterias. They’re all code named. We’ve used the cast of a Midsummer Night’s Dream to talk about all of the different characters. We have yeasts that are bright and fresh and fruity. A bit like Puck. We’ve got yeasts who are earthy and rounded and very, very solid. Like Oberon. We’ve got other ones that are drier and a bit more attitude like Helena. Then we’ve got all of these different bacterias, they come in and they’re a little bit naughty and they sort of grab some of that flavor. Those are the carpenters and others from Midsummer Night’s Dream. So we’ve got this spice rack of all of these different microbes and we can deploy them to create the different flavors. Audio Listen to David’s presentation and Q&A from the October 29 event. The post The Art and Science of Fermentation, by David Begg, Real Co, UK appeared first on 'Booch News.

Statistics show that 50% of small businesses failure occurs within five years. Last year, we looked at general numbers for the kombucha industry. This is the story behind one brand’s decision to move on. The goal of these features is *not* to celebrate failure but to share stories that contain lessons for others in the industry and help them avoid the same fate. Kim Welch, the founder of Creature Craft Soda, talked with Booch News about the experience of her three-year journey operating a commercial kombucha company. Kim recounts her serendipitous discovery of using silicone bags for kombucha brewing, an innovative method she researched and documented, supported by the findings of scientists at Shippensburg University. This interview also explores the challenges of starting and running a kombucha business. Founders need to master a complex interplay of factors, including market demand, planning, funding, logistics, sales channels, branding, regulations, and support systems. Kim ultimately decided to close her business, citing financial difficulties and the physical demands of the work. Finally, she discusses possibilities related to her innovative brewing method and the potential development of silicone-based brewing equipment. It’s really cool because the bacteria in your brew is way smarter than people give it credit for. It’s not just that the bacteria makes the SCOBY and it floats up to the top. No, the bacteria intentionally build the SCOBY exactly where they want it and where they need it. And then that SCOBY itself, you can also tell, is not an oxygen barrier but more of like a transfer membrane to bring the energy into the center of the brew. Here are some of the critical lessons Creature Craft Soda learned about the challenges of running a successful kombucha company: ● Having a ready market is crucial. Creature Craft Soda discovered that many people in their target market were unfamiliar with kombucha. This lack of awareness created a challenge in selling a more expensive, specialty beverage. A lot of people had never heard of it, and then people who had heard of it didn’t understand what it was or never tried it. ● Thorough planning is essential. Kim emphasizes the importance of understanding all aspects of the business, including branding, sales channels, and health department regulations, before launching. You will need a full understanding and focus on building your brand and building a following and figuring out how you want to sell to that following. Do you want to sell through other retailers and what does that mean from a health department viewpoint? Or do you want to sell direct-to-consumer and what does that mean? Are customers doing bottle refills on-site with you directly, or are you shipping?  There’s a wide range of what you need to have in place. You need to understand all of that really well and have a plan. So, do one thing first, just one thing.  We tried to do way too much. ● Funding and financial stability are critical. Creature Craft Soda was self-funded and ultimately went into debt due to sales not keeping up with expenses. This situation forced the owners to return to full-time jobs. We did end up both going all-in on it for a period of a year before everything was completely depleted, and we were in debt, and the sales just weren’t keeping up with the expenses. So, that was when I was like okay, we have to go back to work again. ● Distribution and logistics are key considerations. The physical demands of transporting heavy kegs and bottles to farmers’ markets proved exhausting. Additionally, the inconsistent nature of wholesale orders made it difficult to manage brewing schedules effectively. It was just the physical activity of moving everything to a farmers’ market. You need to move the physical weight carrying kegs of liquid plus bottles that we put on ice in a jockey box. Lugging all of that stuff around multiple times a week, every single week, is just exhausting. I hadn’t thought of the physical tasks that would have to be performed. ● Initially focusing on a specific sales channel is advisable. Creature Craft Soda attempted to manage both farmers’ markets and wholesale, finding both to be demanding and different. Kim advises new businesses to start with just one sales channel. It was one of those interesting learning curves that made me appreciate the complexities of wholesale and why certain brands choose to do wholesale only or retail only because they are completely different worlds. ● Building a strong brand and following takes time and effort. Engaging with potential customers, educating them about kombucha, and establishing a recognizable brand are essential for success. We were in a couple of coffee shops and restaurants, but I had to help them market it, because they’re not going to market it for me. People have to know that they can go to these places to get kombucha. ● Understanding legal and

Statistics show that 50% of small businesses failure occurs within five years. Last year, we looked at general numbers for the kombucha industry. This is the story behind one brand’s decision to move on. In this interview, Joshua Rood, founder of the hard kombucha company Dr Hops, discusses the challenges the company faced, including market saturation, declining product quality, and the impact of the pandemic on experiential marketing. He details the company’s national expansion strategy, its reliance on co-packers and contractors, and the financial difficulties that ultimately led to its demise. Rood reflects on the lessons learned and expresses his disillusionment with the beverage industry, while hinting at future endeavors focused on public benefit projects. The interview provides a case study of a hard kombucha company’s struggles in a rapidly evolving market. Some lessons that can be learned from Dr. Hops’ experience, based on the interview with Joshua: Decline of the hard kombucha market: The hard kombucha market stopped growing for reasons that are not entirely clear. Rood speculates that the rapid growth of the industry in its early years led to a decline in product quality as companies prioritized scale over quality. As companies rushed to scale up production, they may have compromised quality, which turned off consumers. The limitations of digital marketing: Rood emphasizes the importance of field marketing, especially for new and unfamiliar products like hard kombucha. Explaining the product in person at events was crucial to their early success. For two-and-a-half years, the pandemic made in-person events like beer festivals and street fairs impossible, severely limiting Dr Hops’ ability to reach new customers. Social media alone, like Instagram, was not sufficient. The challenges of national expansion: Dr Hops pursued a national strategy from the outset, aiming to be one of the first major brands in the category. This approach involved significant expenses, particularly for field marketing across a wide geographical area. Rood acknowledges that a more localized, organic growth strategy might have been more sustainable. The importance of distribution: Rood highlights distribution challenges, particularly as the hard kombucha market slowed. Without strong distribution partnerships, it became increasingly difficult for Dr Hops to get their product in front of consumers. “We never really had a problem with consumers, once we reached them. But reaching the consumer is very hard.” The need for the right product at the right time: Rood reflects that Dr Hops might have been more successful if they had a different product that better aligned with current consumer trends. He cites the example of Beatbox, a sweet, wine-based cocktail brand that has thrived in recent years. Debt burden: Dr Hops raised millions of dollars in investments to fund its growth, which resulted in a significant debt burden. While much of the early debt was converted into shares, the company still had substantial debt at the time of its closure, which Rood was tasked with managing. The value of perseverance and adaptation: Despite facing challenges, Rood and his team persisted for several years, exploring new product ideas and marketing approaches. Although they were ultimately unsuccessful in saving the business, their willingness to adapt and try new things is a valuable lesson. Overall, Dr Hops’ difficulties resulted from a combination of market factors, the impact of the pandemic, strategic decisions, and operational challenges. The company struggled to find a solution for two years but made the difficult decision to close last month, at which point consumers did respond positively to the offer of free beer! And…I was able to add a nice 3-tap kegerator to my home brewing operation at a bargain price. Podcast Listen to the podcast to hear Joshua tell the Dr Hops story. The post RIP: Dr Hops Hard Kombucha, San Leandro, California appeared first on 'Booch News.

This is a follow-up to the recent post about the study by the students and faculty the department of chemistry at Shippensburg University. The lead authors are Professors John Richardson and Jeb Kegerreis. They spoke with Booch News about the background and implications of their experiments suggesting that brewing kombucha in air-permeable silicone bags optimizes oxygen exposure, resulting in more efficient acid production, lower ethanol concentrations, and greater sugar utilization than kombucha brewed in jars. Edited transcript (original audio at the bottom). Booch News: This call was motivated by the fantastic paper you wrote Optimizing Oxygen Exposure during Kombucha Brewing Using Air-Permeable Silicone Bags. I posted a summary of that, created with the AI tool NotebookLM.I’m not a scientist and you guys being analytic chemists, professors at Shippensburg University, you went into a lot of science. I think the net of it was–at the end of the paper where it says Discussion–that you believe that because of a combination of factors, these air-permeable silicone bags are a great way of brewing kombucha and making starter liquid. What led you to choose a silicone bag as an experiment? The origins of silicone bag brewing John Richardson: That’s actually a good question. The one thing we do want to sort of clear up here right away is that it wasn’t originally our idea. This was actually brought to us by a fellow brewer out of Joplin, Missouri, a lady by the name of Kimberly Welch, who had a company called Creature Craft Soda. I did a little research, and it looks like they went out of business a short time ago, unfortunately. But she had been brewing in these silicone bags. There’s actually a video from 2022 that you can go back and see. That’s probably the first reference ever to using a silicone bag. https://www.instagram.com/p/CdYu28vj_AT/ She contacted Cultured Analysis because she thought some interesting things were happening with the bag brewing. She noticed a lot of acidity. Because of that, she suggested that there may be a decrease in the alcohol levels in the bag brews. She wanted us to investigate that for her. She began sending us some samples of some of her finished brews. We noticed exactly that–very high acid content and very low alcohol content in comparison to what we would expect for a comparable brew to be done in a normal jar or other type of brewing vessel. Really, she was the first person to recognize that this could actually be a thing. We glommed on to it because we were very interested in studying aeration or oxygenation of kombucha brews. We wanted to do it quiescently. We didn’t want to disturb the brew by, for example, bubbling oxygen through it. Using the silicone bag was a very good way of letting the brew essentially soak up the oxygen without having to disturb it. It was an excellent vehicle for studying aeration of kombucha without disturbing the brew. Initial experiments BN: So how long was that experiment conducted for? Prior to publishing, the paper in the summer, right? How long was the process that you did in the lab there? Jeb Kegerreis: What led to the paper were two main year-long undergraduate research projects. When Kim came to us, she said that she really wanted scientific verification of those things that she thought were happening. We explained how our undergraduate research program worked to her. She was gracious enough to let us take that as essentially a system that we can study with our undergraduates. We did two main brewing projects where we had a comparable jar and a silicone bag. We were able to monitor the metrics of each and see what the major differences were. That’s what led to the paper. We’re even continuing that work now. We’re trying to keep brewing, again, bag versus jar-type stuff to see what the differences are, but now we’re changing food sources and things like that. Silicone bag capacity BN: Okay. I did have to verify with you when I published that summary on Booch News, which people can find on the October 31st posting, because you’ve given the name of the source of the bags– a company in San Francisco called Anova Culinary Precision. They made a big point of the fact that their bags were airtight, to store salmon cuts and things. Then you confirmed that was the bag you used, and the silicone is air permeable, even though that obviously wasn’t the selling point of the bag.  So, my first question is, you do mention in the paper how you brewed three liters of kombucha, but how much is that bag that you purchased? How much liquid does each bag hold? It’s not a three-liter bag, is it? John: Well, I think it’d probably be a gallon bag. They’re actually advertised as half-gallon bags, but you can easily stuff a gallon of liquid into one. Every bag is just close to a gallon. Commercial potential BN: Okay. Now this paper’s just come

Last week I posted an appreciation of the Instagram of Susy Drinks Kombucha – an impressive archive of over 270 detailed reviews of commercial brands in the States and Europe. At the time I speculated that …she grew up in northern Italy, studied craft beer making, and worked as a sommelier (hence her discriminating vocabulary about beverages). She is sober and lives in or around Brooklyn, where she reads philosophy when not picnicking in Prospect Park. She travels to Europe regularly. I’m delighted to post this podcast interview with Susy herself: Susanna Danieli. She does indeed live in Brooklyn, was raised in Vicenza and Rome, and trained as a sommelier. As a trained sommelier with a master’s in spirits and craft beer tasting, she brings a unique and sophisticated palate to the kombucha scene. Her approach, informed by epistemology and enology, treats kombucha as a living subject with personality and character: I don’t adopt an analytical, surgical approach as the normal sommelier does–in which you have an object in front of you. Instead, I take an epistemological approach, where you have a subject, and you encounter wine (or kombucha). I approach kombucha as if she is alive, as we are alive. And every time we encounter a wine, the wine may have changed because it evolves as we evolve. As the philosopher Heraclitus says, “Everything flows.” So every time I meet a wine or a kombucha, I may have changed, I may have another sensation, I may have another feeling. The interview covers Susy’s personal kombucha journey, from her initial encounter with the beverage to her decision to quit alcohol and focus on kombucha as a healthy alternative. She also discusses her kombucha review process, her preference for authentic, naturally fermented kombucha, and her thoughts on the current state of the kombucha industry. The conversation touches on cultural differences in taste preferences, the growth of the kombucha market, and the importance of finding high-quality kombucha. Susie’s review highlight the lack of standardization and the prevalence of overly sweet, inauthentic kombucha in the market. She emphasizes the importance of natural ingredients, minimal sugar, and a distinctive sourness as hallmarks of quality kombucha. I read the labels a lot. Every time I see carbonated water, I think, “Okay, so this is not kombucha…” So yes, I always look for fresh ingredients. I avoid extracts. It’s not easy to find dry, complex kombucha. Especially in the States, it isn’t easy to find kombucha that is just original, unflavored and unsweetened. Susie welcomes kombucha brands to reach out to her via a DM on Instagram if they would like her to review their product. She is particularly interested in discovering kombucha outside of New York City and expanding her knowledge of the kombucha scene. Podcast Check out what Susie says in this 30-minute interview. The post Interview: Susy, the Kombucha Connoisseur appeared first on 'Booch News.

Edited transcript (original audio at the bottom). Booch News: I was delighted to make contact with Caroline Gilmartin and Jo Webster, two British fermentation experts who live in the southwest of England. I’d found them on the Substack platform [subscription required – low £20 annual fee to access], which some people might be aware of, where they host two videos on kombucha posted to Booch News, which showed the varieties of commercial kombucha out there and their capability to generate new kombucha from what’s called back-slopping into the sweet tea base. We started out by talking about their focus on the followings that they have on the Substack platform, and the conversation continued from there. Have a listen. Caroline Gilmartin: I’d like to grow my Substack following, but really, I like Instagram. I like the interaction with people on Instagram. It’s media. There’s always somebody online to talk to or to listen to me going on about fermented foods. I can see the value of Instagram still. But yeah, I think Jo and I have, to some extent, we’ve got a different set of followers. I’ve got lots of mum, have-a-go followers, and Jo’s got a lot more serious. I think you have. I think you’ve got more serious, more nutritionally interested followers than I have. Jo Webster: Because I am serious…I’m so serious! CG :I’m not very serious. But I think that you’ve worked in so many health-related fields that you’ve brought more people with you from that. BN: Well, that’s interesting, because I wonder if you can share some of your background. Caroline, I see you have a PhD already, and I believe that’s in science and biology. I’ve got your book, Fermented Foods, a Practical Guide, which the first two chapters give an excellent overview of everything about the gut microbiome and so on. I really have to read it two or three times to fully understand it, because I’m not a scientist. And, Jo, I think you’re still working on your doctorate. Is that correct? JW: Yeah. So, Caroline’s got a doctorate in microbiology, and it was one of her comments that finally galvanized me into going on to do mine. So, I’m thoroughly enjoying that. CG: Mine was 25 years ago. JW: Actually, I’m totally loving it. It’s just the fact that I’d probably quite like to put my children in the freezer on occasion. I have to get a bit more done, but there we go. Commercial kombucha BN: Well, it’s great that you’re both expert on a wide range of fermented foods, and it was really, though, kombucha that brought you to my attention. As I said, you have two videos on sub-stack, and I kind of reviewed them in reverse order. In the one, though, that many people have commented on, you tasted a range of commercial kombuchas and speculated on the production methods they used, and looked at what you call kombucha and no-bucha, and even into things like packets of powdered kombucha… JW: …and concentrate. So, I think Caroline and I, we’re very different people, but we have a common desire for some level of scientific rigor and transparency in the fermented foods field, because what we can see is what’s been a millennia of human usage and harnessing of microbes has, in a good way, become more common and more well known, and with a greater understanding of the gut microbiome, to the potential benefits of the interactions with microbial metabolites and constituents and the microbes themselves, has led to increasing levels of commercial interest. But in that process, most of these, whether it’s your milk kefir grains or the kimchi or the kombucha, historically, these were made in communities or in families. There was no transport chain to speak of, there was no refrigeration, there was no issue, but with our modern transport system, the cost of refrigeration to keep live fermented products manageable and not exploding comes cost and issues for large-scale commercial producers. We felt that in lots of areas, particularly with kombucha, there are things happening that with some level of greenwashing on websites means that people may be thinking they’re buying traditional sort of homemade process kombucha, and that’s not what they’re getting. We’re not here to get aerated or criticize or, you know, denigrate people for the commercial choices they have made, but we are here to be a voice for transparency and pointing out where things are being said or maybe things are being glossed over in terms of filtering out yeast or pasteurizing or the debate between aluminum cans and glass bottles. So that the people that care, because not everybody does care, might be able to use the information we provide to discern so that they can choose the fermented drinks made the way that they want them based on what’s important for them. At the moment, there is a parlous lack of

The 2024 KBI European Salon was held Oct 24-25 in the meeting space at the Terra Veritas organic supermarket in Barcelona, promising a “dynamic discussions surrounding the changes in the kombucha market…a landscape that is evolving rapidly, presenting both exciting opportunities and formidable challenges.” Terra Veritas posted a video of the event on their Instagram. As you can see, there were around 45 in attendance. Around half came from Europe, others from as far away as Taiwan, the UAE, and Australia. In her welcome note printed in the conference Agenda, KBI Director Kendra Sepulveda noted: The World Kombucha Awards were presented the day after the main conference, as reported on Booch News. Agenda Scale Your Business the Natural Way – Dante Fratebianchi, CNTA Science of Kombucha – Martin Turjak, Ayatana Fermentory Scaling up a Brand – Walker Brengel, Bouche Kombucha Kombucha Workshop – Kendra Sepulveda and Jordi Dalmau, Mūn Kombucha Scaling up a Business – Griffin Halpern, Mucha Kombucha (who also spoke at the Kombucha Summit in 2022 and is profiled in Booch News) Science and Sensory – Gayatri Mehta, VLB Berlin Why Choose Cans? – Fernando Gomez, Wild Goose Fillings Food Safety in Kombucha Production – Dr. José Juan Rodríguez, Department of Animal and Food Science, Universitat Autònoma de Barcelona Brewery Tour – Black Lab Brewery, Barcelona Brewery Tour – Mūn Kombucha Podcast In this exclusive interview, Kendra reflects on the conference highlights and shares the news that the next event will be a second KKON in Reno, Nevada, provisionally scheduled for September 2025. The post Report: KBI European Salon appeared first on 'Booch News.

This podcast is the result of an experiment with Google’s new generative A.I. tool NotebookLM — created “to help you make sense of complex information. When you upload your sources, it instantly becomes an expert, grounding its responses in your material with citations and relevant quotes.” Above and beyond an impressive capacity to extract relevant bullet points from complex documents, a powerful–some might say “spooky”–feature of the software is the ability to generate audio in the form of a podcast-style discussion based on the document. With one click, two AI bots start a lively “deep dive” discussion based on the source document. They summarize material, make connections between topics, and banter back and forth. The program contains the disclaimer that “It’s important to remember that these generated discussions are not a comprehensive or objective view of a topic, but simply a reflection of the sources that you’ve uploaded.” Google also reassure us that “since it’s your notebook, your personal data is never used to train NotebookLM.” (Given that Google can reach in and read each and every email you send and receive this might or might not reassure people.) I tested NoetbookLM by uploading an 18-page PDF report Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States authored by Keisha Harrison of Oregon State University and others. This is heavy-duty biochemistry, as shown by this brief snippet: The audio (see Podcast below) was created with ABSOLUTELY NO OTHER PROMPT from me. I simply loaded the PDF, clicked on ‘create audio’, and was done. The results, delivered in the upbeat tone of morning news hosts, are astounding. Transcript This transcript (I’ve named the automatons ‘Bob’ and ‘Sally’ for no particular reason) reveals at least one failure – 8:20 in – where the AI seems to ‘hallucinate’ and refer back to ‘something we talked about’ which they have not mentioned, and, more seriously, discusses added bacillus coagulans lowering levels of gluconobacter. When checked in the NotebookLM chat window this claim was proven false. As with all generative AI, results should always be checked. A couple of other proof points where the audio was accurate are included. I recommend you listen to the audio podcast (at the end of this posting) first and then come back and read the transcript after you have heard Bob & Sally. Bob: Okay, so kombucha, right? Everybody’s talking about it, but honestly, it can be kind of confusing. It’s all the labels and jargon, like what’s the deal with live, probiotic, and now even hard kombucha? Today, we’re going deep–diving into a study from Oregon State University where they took 39 different kombucha brands. Sally: Wow, 39. Bob: And actually analyzed what’s in the bottle versus what the label says. Sally: Fascinating. Bob: And let me tell you, some of the findings were pretty wild. Sally: Well, what’s really interesting here is they went beyond just the marketing claims and used lab techniques to get a real look at the chemical and microbial makeup of these drinks, which I got to say gives us a much clearer picture of what we’re actually drinking. Bob: Okay, so first up, a finding that might make you do a double take next time you’re at the store and in the kombucha aisle. You ready for this? Sally: Yeah, hit me with it. Bob: Over a third, over a third, of the kombucha that is labeled soft, meaning non-alcoholic, actually had alcohol levels above the legal limit. Sally: Really? Bob: Crazy. Sally: That is wild. Bob: And it’s probably not because brewers are trying to sneak in some extra booze. It seems like it’s mostly due to fermentation. Sally: Oh, right. Bob: It keeps happening. It just doesn’t stop inside the bottle, maybe because of temperature changes during shipping or something. Sally: Yeah, temperature control can be a real issue. Bob: So you think you’re getting this healthy non-alcoholic drink and bam, that’s a bit boozier than you expected. Not ideal. Sally: No, not at all. And especially for people who are avoiding alcohol for personal or health reasons, I mean, that’s a big deal. You really have to read those labels super carefully. Bob: Okay, well, speaking of alcohol, the study also looked at hard kombucha, which, you know, that’s a whole other thing. Sally: Yeah. Bob: It’s like kombucha is trying to be a cocktail or something. Sally: Right, like it’s trying to appeal to a different crowd. Bob: But besides the whole getting you tipsy part, what makes hard kombucha different from regular kombucha? Sally: Well, that’s where the study gets really interesting. So they found that hard kombucha isn’t just soft k

Daniela Guilbert founded Bruja Sana Kombucha in 2015 after discovering the drink while living in Vancouver and visiting Northern California. On returning to Mexico, she was dismayed that kombucha was largely unavailable. A friend suggested that she start making it, and after experimenting with home brewing, she began the trial-and-error process of discovering the secrets of commercial production. At first, she was also making almond and cashew-fermented cheeses, but it quickly became a kombucha-only operation. Bruja Sana means “Healthy Witch” – that’s “witch” as in medicine woman, not a Halloween witch. She opened in the coastal town of Tulum, then moved inland to Valladolid in the Yucatán Peninsula or “Riviera Maya” area. Her factory employs members of the Mayan community. Early sales were helped by tourists, who knew about kombucha and bought from her stall at the farmers’ market. The business grew rapidly. From an original set of ten 20L glass jars, she upgraded to a single 200L stainless steel tank, then increased to five of those. Demand created a need for more capacity, so she added a 1,000L stainless steel tank. Bruja Sana now boasts an impressive 8,000L total capacity from two 3,000L tanks, one 1,000L, and five 200L. These sizes allow for flexibility in meeting the demand for different flavors. On average, they produce between 3,000 bottles per month, or 1,200L — so there is plenty of spare capacity for further growth. They are launching a larger 1L bottle and kombucha shots augmented with superfoods Bruja Sana Kombucha is available in stores and restaurants in the Yucatan and can be ordered from their website for free shipping across Mexico. Prices (in MXN) include shipping: 6 pack $700.0012 pack $1,178.0024 pack $2,246.00 Daniela is delighted that there are now more kombucha brands than ever in Mexico and sees this as a sign that the market for healthy alternatives to soda is growing. Flavors 400 ml bottles are available in Original Ginger Mango Passion Fruit Yerba Buena Chlorophyll Pineapple Rosemary Her best-selling flavors are the Original, followed by Ginger. Podcast Hear Daniela tell the story of Bruja Sana Kombucha in this podcast interview. The post Profile: Bruja Sana Kombucha, Valladolid, Yucatán, Mexico appeared first on 'Booch News.

Thierry Tran authored a 3-part series in SYMBIOSIS Magazine: Part 1: The Chemistry of Fermentation Part 2: The Five Senses Part 3: Evaluating Flavor Quality (Back copies are available to order.) He now offers independent consulting via Transverse Consulting, contact Thierry by messaging him on his LinkedIn profile. He has published over 20 research papers on topics such as ‘Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation’ and ‘Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation’ . This edited transcript of the podcast has been included since the audio quality of the phone interview was not as clear as hoped. BOOCH NEWS: You’ve worked with kombucha for seven or eight years. You’re no longer a graduate student or postdoc. Are you working in a university, or what is your occupation? THIERRY TRAN: I finished my postdoc about kombucha last September, and after that, I founded my own company, consulting about food science and specifically kombucha. I’m consulting for kombucha brewers, helping them set up new processes, and asking them questions about regulation, health claims, and anything related to kombucha products. BN: When you say consulting, you focus on the biochemistry. You’re not consulting on marketing, sales, label design, or anything. TT: Yes, absolutely. The process used to make a product is linked to its quality, and its quality is linked to every aspect of the product. BN: No two kombucha companies are identical, right? They have their own fermentation process, source material, tea, sugar, and methods they might use. In the seven or eight years you’ve been working in this industry and focused on kombucha, what are some of the challenges, and what are some of the trends you’ve seen across commercial brands? TT: In the last couple of years, it has been changing a lot. There are older and newer kombucha producers. The new companies learn from the older ones so that I see an evolution in the processes. In the beginning, there was a focus on the least complex, the simplest, and the most traditional processes possible—classical kombucha brewing like home brewing. Now I see that the kombucha brewers allow themselves to use more treatments such as pasteurization, filtration, and the addition of alternative sweeteners, as well as additional probiotics. So, it has broadened the diversity of existing processes, and since kombucha is a new product, and there are no rules or regulations, anything can be done. Sometimes, this poses new challenges, so it’s a case-by-case situation where we have to work on very specific products that do not resemble another. So, it’s quite fascinating and quite complex at the same time. BN: Yeah, you make an interesting point. You know I’m a home brewer. I’ve been doing it for 15 years or so in my basement. I have containers of two gallons each, and I ferment for a week, ten days. Maybe I put in some ginger or put it straight into the refrigerator; perhaps I want a little secondary fermentation, and I drink it. And for home brewers, there’s nothing else they need to do. There’s no reason for a home brewer to pasteurize, filter, or add other probiotics. When you’re in the commercial market, however, some people will say you should never diverge from that. You should keep it authentic and do it exactly like a home brewer. But what are the trade-offs? Is it because people say they want a shelf-stable product that they need to pasteurize, or is it because they want to maintain consistency? What are some of the trade-offs you see? What are some of the things that drive those decisions by a commercial brewer? TT: In the ideal world, we could transpose how we brew kombucha at home to an industrial setting. Unfortunately, it doesn’t work like that, as is the case for any food. Actually, because you’re expected to fulfill regulations, you have to have a product that is safe, and that is expected to be reproducible. That’s in conflict with the traditional process, which evolved as home brewing, and you don’t have the same expectancies. That conflicts with what both consumers and retailers expect. So, in more detail, if you transpose your home brewing to an industrial setting, you have issues of flavor,  quality, and stability. A stable product may rely on the cold chain or not. And if not, then you must use pasteurization or filtration. And the question is, is it traditional when you do that? Is it still a traditional product? And since there is no proper definition of what traditional kombucha is, since there is no regulatory framework to say it is or is not, it’s up to the brewers to decide if they agree with this practice and if they choose to use it. Because if not, they might not sell their product as easily as they want because the market and the food chain is

On the last day of a two-week road trip from my home in the San Francisco Bay Area to Portland and back, I was fortunate to arrive in Fort Bragg when the Wednesday Farmers’ Market was on. I came across Michelle’s booth, where she was selling her fermented products. Michelle Costa ferments kombucha, jun, kimchee, kvass, six varieties of sauerkraut, hot sauce, and other pickles in the small town of Willits, Mendocino County, California. She sells her Mendo Ferments products in markets and stores around the region. The company was founded 11 years ago. Her journey began in 1983 when her high school boyfriend’s sister brought a “mushroom” back from Alaska. They brewed the tea in a ceramic pot and enjoyed the tea for its refreshing flavor without a second ferment. She carried her mushroom to Hawaii, where it thrived in the warm weather. Eventually she stopped brewing, not knowing how popular kombucha would become. She reconnected with fermented beverages in Oregon in 2001. She tasted Jun, made with honey and brewed with beneficial herbs and uplifting spices, and immediately fell in love with it. By 2013, she had made the transition from home to commercial brewer. She rents space at the Little Lake Grange shared commercial kitchen in Willits. Kombucha and Jun flavors In addition to the Hibiscus Jun, Root Brew, Beet Ginger, and Purple Butterfly kombucha on offer this month, seasonal flavors include Chaga Chocolate Rose and Candy Cap (mushroom) Jun. She uses a variety of green and black teas as a base. Farmers’ markets As well as Fort Bragg she sells at the Ukiah and Willits markets and is stocked at several local stores. The Shanachie Pub in Willits has her kombucha on tap. Podcast The podcast was recorded at a busy time in the market, where customers sought out her fermented goodies. The post Profile: Mendo Ferments, Willits, California appeared first on 'Booch News.

It’s Alive Kombucha is located on the far north coast of California in the remote college town of Arcata. For the past 11 years, the family-owned business has supplied regular and hard kombucha to the region. They now distribute from the northern counties as far south as the San Francisco Bay Area. The journey started in 1992 when owner Jeri started home-brewing kombucha in Big Sur, where she lived at that time. Her husband Keil was a musician, and they felt the need to live a more balanced life centered around the Arcata community. They are helped by daughters Vivian, Kiana, and Sadie. Jeri & Vivian In 2012, they opened the first kombucha bar in Northern California in their production facility. This became a focus for the community where kombucha and living foods were available, including hard kombucha, kimchi, jun, beet kvass, water kefir, chai, sauerkraut, pickles, bone broth, and apple cider vinegar shots. They were at the forefront of educating people about kombucha, with seven flavors on offer. Their bar closed during COVID, but they made safe pickup available on the porch. Distribution of draft kombucha has now switched to commercial bars and restaurants in the area. It’s Alive Kombucha is now available in Whole Foods markets across Northern California, as well as at the Berkley Bowl and in dozens of stores and cafes. Jeri experienced some initial push-back from bars that carry alcohol, but their reputation has grown and more owners see the value in offering patrons an alternative to booze. It’s Alive Kombucha on tap and in the chiller at the Arcata North Coast Co-Op Flavors They offer Pacific Hop, Lemon, Apple, and Golden Lion’s Mane. They use Yerba Mate as the tea base for all their kombucha, appreciating the alkalinity of between six and seven pH which has the potential to counteract the acidity of the stomach, which in turn helps prevent digestive issues. The glass bottles have a twist-off metal cap in preference to plastic as a more environmentally favorable alternative. Award winning In April, It’s Alive Kombucha won Best Barrel Aged Specialty Brew for their Redwood Roots hard kombucha and had a runner-up with their Pomegranate-Rose for best overall specialty brew at the Battle of the Brews in Santa Rosa: a craft beer contest! Podcast Check out the podcast to listen to the story of It’s Alive Kombucha in Jeri’s own words. The post Profile: It’s Alive Kombucha, Arcata, California appeared first on 'Booch News.

Jared Englund founded Lion Heart Kombucha 14 years ago and named the company after his son, Lev, whose name means “lion heart.” He started teaching kombucha classes in 2008 and established Lion Heart Kombucha in 2010, brewing booch at night after work. In 2015, they moved into a 6,000-square-foot facility in an industrial facility in NE Portland, where customers can collect cans or kegs, or taste a variety of flavors in their taproom sampling area. In 2020 they switched from glass bottles to 16oz cans, a change they claim makes them more sustainable and efficient. A mobile contract canning operation visits their brewery weekly and processes the 50 barrels they now produce. Their cans are now on the shelves in over 250 locations in Oregon, Washington, and Montana, including cafes and restaurants across the Portland area. They have also expanded their reach nationally through the many drop sites serviced by Azure Standard, ensuring that their products are available to a wider audience. They operate local delivery routes in the metro area. Jared is aware that Oregon boasts the world’s highest per capita consumption of kombucha and attributes the success of his brand to a strong local base. Fifteen years ago it was favored by health-conscious consumers. As low-alcohol/no-alcohol consumption grows in popularity, the number of people in the region switching to kombucha has grown. Flavors They brew a low-sugar kombucha in various flavors, sourcing local, sustainable, and organic ingredients. A 16oz can of “Extra Dry, Extra Ginger” contains just 2g of sugar. Other flavors have 3-4g of sugar. Standard flavors include Ginger, Raspberry, Blood Orange, Hibiscus, Blueberry/Ginger, Ginger/Lemon/Lavender, and Grape. Seasonal flavors range from Mango/Habanero, Strawberry/Lemon, Pineapple/Lime, and Dragonfruit/Passionfruit. They also produce exclusive flavors for the PDX Co-Op. Podcast I called by Lion Heart Kombucha unannounced and Jared graciously agreed to spend time telling me the story of his company. The post Profile: Lion Heart Kombucha, Portland, Oregon appeared first on 'Booch News.

Michael Churchill and his wife Natalia Amijo are industrial designers living in the San Francisco Bay Area. They have employed their design chops to create KOMBU — a sleek, if pricey, appliance for home brewing kombucha. Their “Fermenstation” features a modern design that is purpose built to craft-brew kombucha. It will become available in 2025 at a price of $500 a unit. The system comprises two compartments: a 3.5 liter (approx. a gallon) front glass jar holding starter and sweet tea where primary fermentation (F1) takes place, with a second rear container holding four bottles for flavoring and secondary fermentation (F2). The two-stage process is managed with temperature-controlled heating pads on each side. As an added bonus, home brewers can stay connected using a mobile app to control the device from their smart phones to set timers and monitor the temperature. Continuous brew Each new batch of sweet tea needs about 20% starter kombucha. After filling the bottles, starter kombucha is left over in the jar. The tap is positioned at the correct height to stop flowing when 20% of the liquid remains. Cost-benefit Michael’s background as an automotive designer might be what led him to create the Rolls-Royce (or, if you prefer, the Cadillac) of home brewing fermentation systems. While the $500 price might cause sticker shock for some, The Kombu website highlights that store–bought kombucha costs $3.99 a bottle and home-brew no more than $0.39, or a savings of $3.60 a bottle. Running these numbers shows, we estimate, that the $500 investment is recouped after 140 bottles. A Kickstarter campaign launched July 30th with an initial discount of 30 percent when completed units ship in 2025. Podcast Check out he podcast to hear The Kombu story in Michael’s own words. The post KOMBU: Home Brewing Appliance appeared first on 'Booch News.

Julie Morrell and Ted Archuleta founded Urban Mama 505 in Albuquerque, New Mexico in June 2021. This was after a dozen years brewing kombucha at home that helped Julie resolve health issues including a brain tumor, autoimmune disorder, and fibromyalgia. Once restored to full health she moved into a commercial space in the cooperative commissary kitchen in operated by the South Valley Economic Development Center. They now have a taproom on the iconic Route 66 as well as a bodega grocery store selling loose teas and local products including honey, baked goods, and mushroom coffee. The location is in a space shared with an art gallery–hidden from the street–but worth seeking out. Ted and Julie share a passion for Kangen alkalized water and are committed to making sure that every flavor of Urbanmama505 kombucha uses only the best organic teas and natural ingredients. They claim the alkalized water enables them to draw about 60% more flavor out of the black Nepalese teas they brew with. Flavors They flavor the clear black kombucha base with doTerra essential oils to produce: Rosie Black Kombucha Clear Amarillo Kombucha Clear Lima Kombucha Black Guatemalan Kombucha They distribute to over 40 accounts in Albuquerque, Santa Fe and other towns in the region. Podcast Hear Julie tell the story of UrbanaMama505 Kombucha in her own words. The post Profile: Urban Mama 505, Albuquerque, New Mexico appeared first on 'Booch News.

On May 17 we featured a Guest Posting by Joseph at Holos on How to make a SCOBY Leather Bag. This interview with company co-founder Naomi Partridge tells the story of the brand. I was introduced to Holos by Reeti Roy and Elena Dieckmann of Imperial College who had visited them after my feature on their production of SCOBY leather. Holos Kombucha was founded in 2018 by a small group of friends in London. Holos is a Greek word that means wholeness in body, mind, and spirit. The business was born from a desire, as long-time kombucha fans, to offer quality, all-natural kombucha and to make a positive impact in the world. Holos now has a busy, expanding facility in West Sussex. Offerings and availability A variety of green teas, yerba mate, rooibos, and Earl Grey form the basis for their “traditional and authentic” kombucha delivered in glass bottles in a range of flavors: Ginger & Hibiscus, Citra Hops, Raspberry & Elderflower, and Basil & Mint. They also sell canned kombucha soda, offered as an “access point” for shelf-stable, no-sugar alternatives for the soda drinker looking for a healthy choice. It has just five calories and is sweetened with a stevia derivative. Available in four flavors: Raspberry & Lemon, Apple & Elderflower, Ginger & Turmeric: Fiery, and Pineapple & Mint. The authentic “shallow-brewed” kombucha black cans are available in Sunset Hops and Sparkling Oolong flavors. They are an experiment aimed at the sober-curious drinker looking for an alternative to beers and sparkling wines. Their products are available online directly from Holos and shipped by Amazon and Ocado. They are also stocked at Whole Foods, and cafes and restaurants across the UK. New customers can use the code GINGER15 for a 15% discount on their website. HOLOS also supply home brewers with starter kits. Yorkshire Tea One of the more robust commercial black teas sold in the UK is Yorkshire Tea. The company asked them to develop a kombucha based on their tea. The collaboration has produced drink that uses the Holos culture and is aimed at converting traditional British tea drinkers to kombucha. Social Purpose: Employing survivors of modern slavery Holos was founded with the express purpose of offering a service to benefit survivors of slavery in a safe, supportive, and sensitive way.  Naomi and her co-founder Megan had traveled to Asia to volunteer with women who had been trafficked. On their return to the UK, they specifically established Holos to benefit this work. They set aside 25% of their shares for The Holos Foundation – a charitable body focused on rehabilitation for survivors of modern slavery and human trafficking in the UK. They work with charity partners who provide accommodation, counseling, and casework support for survivors of slavery, trauma, and human trafficking. The partners connect them to those who are ready and looking to learn new skills. The company offers a rotating number of women the opportunity to do meaningful work that gives them feelings of confidence, pride, and productivity.. Podcast Listen to the podcast to learn more about the Holos story. The post Profile: Holos Kombucha, Sussex, England appeared first on 'Booch News.

Emma Davies founded award-winning Curious Kombucha five years ago. She is based in Thorncombe, Dorset, in the south-west of England. Emma began her brewing career 20 years ago, producing beer in local microbreweries, where she developed a deep understanding of the craft of beer making. In 2018, a local cafe approached Emma about making kombucha for them. She made her first batch in her kitchen and found it significantly improved her gut health. The infinite flavor combinations that enhance and balance the sour, tangy elements of the unfiltered kombucha energized her. Only three short months after her kitchen experiments, she moved into a purpose-built space connected to the microbrewery where she had previously worked. Customer acceptance Her business has grown organically, attracting visitors’ attention at vegan fairs and farmers’ markets. She now finds an increased awareness of kombucha among the locals who have become regular customers and the influx of tourists to this scenic corner of England. The majority of people I encounter have been trying and embracing it. Word is spreading. She now produces over 400 liters a week, with 15 different brew tanks, working alone. As demand increases, she hopes to recruit seasonal help and will continue to operate a thriving local business. I’m a very small outfit. I’m achieving a nice quality of life. I like the flexibility. I’m not in this make a fortune. I’m not an empire builder. Authentic Fermentation Emma passionately believes in traditional, authentic kombucha fermentation. She has no interest in scaling up by using concentrates or switching from glass bottles to cans. She shares these beliefs with fellow members of the Fermenters Guild – a group of enthusiasts based in the UK and Ireland dedicated to educating people about the benefits of fermented foods and beverages. In addition to Curious Kombucha, members include Bad Gal Boocha, Boochacha, Booyah Vitality, Buddy Kombucha, Twisted Kombucha, and Zak’s Kombucha. Emma sees the Guild playing a vital role in the UK: As something becomes popular you are getting the fake and the cheaper versions. As we get bigger and evolve, hopefully, we can influence legislation. If kombucha has been adulterated in any way, the labels should say ‘Acidified Kombucha’ or ‘Pasteurized Kombucha.’ Foraging Despite the ingredients for her popular pineapple and ginger flavor coming from overseas, as does the organic sugar she uses, Emma is an avid forager who delights in scouring the Dorset fields and hedgerows for local ingredients: the rosehips, wild nettles, goosegrass, and elderflower that she infuses into seasonal flavors. She’s now looking into medicinal fungi such as lion’s mane, celebrated for their cognitive health benefits. The provenance of my ingredients is incredibly important to me. The more local, the better, and the happier I am. These plants have properties that can be incorporated into the kombucha and also make it taste good! Curious Kombucha has won Gold Medal Taste of the West Awards for her Raspberry & Turmeric Kombucha, Cucumber, Lime & Mint Kombucha, Blackcurrant & Ginger Kombucha, and Pineapple & Ginger Kombucha. Curious Kombucha is available online and in various stockists across Dorset, including Soulshine Café, Bridport, Washingpool Farm Shop , and The Good Food Store in Lyme Regis. 250ml bottles sell for £3.25. Nationwide delivery is a flat rate of £9 for up to 48 bottles (4 cases). Podcast Listen to the podcast to hear Emma’s story. The post Profile: Curious Kombucha, Thorncombe, Dorset, UK appeared first on 'Booch News.

In the Fall 2021 edition of SYMBIOSIS Magazine, we profiled Sacha Laurin’s award-winning designs fashioned from SCOBY fabrics. She had taken early experiments in fabrics based on SCOBY (pellicle) processing to an international audience when, in 2015, she premiered her collection, entitled the “Game of Kombucha” at the Paris Fashion Week. The challenge that Sacha acknowledged was that fabrics produced from the “nanocellular biopolymer,” “bio-cellulose,” or “bacterial cellulose” of a SCOBY needed modifications to succeed as a commercial proposition: Sacha hopes to pass the knowledge she’s acquired of how to grow kombucha fabric to others. More people experimenting and investing in the process will develop it as a viable, commercial, sustainable product. However, kombucha fabric has some hurdles to overcome – you cannot wash it, it lacks elasticity, and it has a distinctive floral aroma. SYMBIOSIS Fall 2021 Reeti Roy and Dr. Elena Dieckmann of Imperial College, London, are researching solutions to these issues. They are experimenting with producing vegan leathers made from kombucha brewery by-products. Elena is a Lecturer at the Dyson School of Design Engineering, Imperial College. Her specialist areas are biomaterials, physical prototyping, waste resource conversion, design and manufacturing of circular materials. She is supervising Reeti’s work. Reeti is enrolled at the Royal College of Art. She works with kombucha breweries such as Twisted Kombucha and Holos Kombucha which donate their excess SCOBYs. The goal is to increase bacterial cellulose leathers’ durability and water resistance. The water resistance is improved with wax impregnation. The fabric can then be washed without degradation. Challenges remain with scaling for industrial production. Another challenge is securing adequate supplies. Early attempts to transport pellicles on the London Tube in leaking plastic garbage bags caused issues! London-based kombucha companies are encouraged to contact Reeti and arrange for regular donations to help create a symbiosis between the beverage and textile industries. Email: [email protected]. Testing different dyes and colors to determine compatibility with the bacterial cellulose material Podcast Listen to the podcast to hear an interview I recorded on a visit to Imperial College in April. The post Vegan Leather from Kombucha SCOBYs appeared first on 'Booch News.

We first reported on the Kombucha Warehouse in May 2023. The company is now two years old. I took advantage of a trip back to the UK to meet founding brothers Jack and Jordan Sotoriou in person at their facility north of London. UPDATE: The Warehouse is now closed. Rapid Growth Their unique online business now offers over 60 kombucha brands (with over 200 flavors) from across the UK and ships overnight to the entire country. Distant locations sometimes take 48 hours,but most of the country will enjoy delivery by noon. Standard UK delivery is £5.00 with free delivery for orders over £50.00. They have grown 4x in the past year, adding new brands and flavors every month, and have expanded into fermented foods and kefir. They ship cans and bottles via DHL in custom packaging . Expanding your palate By stocking both the leading national brands and a wide range of smaller, artisanal brands, the Warehouse offers consumers the opportunity to taste varieties of kombucha that are not available elsewhere in one place. They quite simply offer the largest selection of kombucha in the world! They encourage experimentation by offering combination boxes by type of flavor or mixed brand multi-packs. Future plans They intend to offer more transparency about kombucha on their site. Plans include tasting notes and process explanations, informing consumers about the production methods different brands employ (similar to the KBI Verified Seal program). In 2025, they intend to expand into B2B sales across the gut health category and create their own product range. At the end of this year, they will hold a fermentation festival in Camden, which will include workshops, master classes, and a full-on festival atmosphere. Fundraising They are open to speaking to investors who are interested in helping them grow the business. You can contact them via email. Podcast Tune in to hear Jack and Jordan. The post Update: Kombucha Warehouse, Potters Bar, UK appeared first on 'Booch News.

We first reported on Andrew Mills — the founder of NUNC Living Jun-Kombucha — in December 2020. At that time the company, started with a paltry £12,000, was only two years old. I took advantage of a trip back to the UK to meet Andrew in person at the Amersham Farmers’ Market outside of London. Farmers’ Markets Founded when the COVID lockdown started, Andrew was limited to selling indirectly. Now that restrictions have been lifted, he connects with consumers at three farmer’s markets per month. All are in his home county of Buckinghamshire: Amersham, Great Missenden, and Gerrard’s Cross, which are an hour south of his brewery. While only 10% of revenue comes from the Markets, they are great for consumer education. Andrew estimates under 20% of the UK population knows about kombucha. The offer of free samples pulls people in. Local products attract people interested in regional foods. Andrew sees the double-edged sword of the more prominent kombucha brands in the UK supermarkets that can give a wrong impression – some tasting more like a soda than authentic kombucha. However, they do introduce people to kombucha. His customers, often tasting authentic kombucha for the first time, are wowed by the experience (as you’ll hear on the podcast.) The Markets are also an excellent opportunity to test new flavors. Process NUNC uses a mix of two green teas (Green Darjeeling and Sencha) sweetened with honey from hives in a five-mile radius of the brewery. The 2.5% alcoholic kombucha uses wine yeast that gives a fruity flavor and neutralizes acids, so it tastes smoother than the non-alcoholic jun-kombucha. There is no hard kombucha currently available in the UK. Recent Developments They were chosen as the Official Kombucha of @DryJanuary in partnership with Alcohol Change UK. Media profiles include this from the nationally broadcast Love Your Weekend Sunday show hosted by well-known presenter Alan Titchmarsh. An interview on London’s Hoxton Radio Food & Drink show. Availability at Whole Foods in London, alongside industry-leading brands, including Remedy, Momo Kombucha, Jarr, Los Bros, Hip Pop, and GTs. Featured in a limited edition food pairing menu at the prestigious Mosaic restaurant at Westin Hotel in the City of London. The addition of the UK’s first twice-fermented alcoholic kombucha at 2.5% ABV. Podcast I interviewed Andrew and met with customers at his stall at the Farmers’ Market. The post Update: Nunc Living Jun, Buckingham, UK appeared first on 'Booch News.

Statistics show that 50% of small businesses fail within five years. In October, we looked at general numbers for the kombucha industry. This is the story behind one person’s decision to move on. Eli Cayer founded Urban Farm Fermentory in Portland, Maine, in 2010 as “a simple cultural experiment to engage the community through information and gathering to present seasonal flavors through the fermentation of local sugars such as honey, apples, and grains.” They created unique, seasonal beverages, including Kombucha, Gruit, Beer, Mead, and Jun — sharing the simple and complex flavors of locally foraged and harvested ingredients through the wild fermentation process. They forage, grow, and harvest, purchase local plants, herbs, roots, leaves, bark, fruit, fungi, seeds, and more whenever in season to enhance their products with the flavorful and medicinal properties of the natural surroundings. The production facility became a community venue with a 4,000 sq. ft. tasting room and meeting space: art gallery, music hall, and workshop nook. However, in April of this year, Eli announced he was closing: After a pioneering 14 years at the location in East Bayside, Portland, Maine, the Urban Farm Fermentory will end it’s Maine journey where it began here at 200 Anderson Street in Portland, Maine.A huge THANK YOU to everyone who contributed and supported this concept and its products with ideas, warm smiles, thoughtful words and community engagement.The goal was always much greater than just producing delicious beverages. The intent was to always work towards health and well-being while raising up the community with education and hopefully helping people sync up with nature.This facility, the first of it’s kind and still not replicated was a prototype intended for franchising nationally/internationally as the concept of local fermentation and seasonally available ingredients applies anywhere and would be distinct to that location. Fermented products Eli had started as a beekeeper producing mead in 2007 before deciding to go “full bore fermentation” in 2010. He was fascinated by the medicinal potential of alcoholic fermented beverages, which had long been revered as “potions.” Since kombucha was a known medicinal beverage, it had a natural place in his lineup. He produced the first hard cider in Maine. In response to the well-known 2010 recall, Eli chose to keep producing 1.25-1.5% ABV kombucha, together with wine, beer, and cider. He had a wine license from the TTB for his alcoholic beverages and paid tax on his sales. The authorities licensed kombucha as an “other than standard tea wine.” I believe the UFF was the first winery in the States to be licensed for pure, authentic, alcoholic, but non-hard kombucha. We simply made our base kombucha which naturally contains one to two percent alcohol. However, people did not understand that authentic kombucha, like most home brews, has natural alcohol in it. So it was a difficult sell. He has always packaged his kombucha in glass bottles. One challenge was the increase in the price of this packaging. Distribution By 2013, Eli had signed a distributor who took his product across Maine and Boston. By 2015, they were in most of New England, New York, and as far afield as Washington, DC. At that time, he opened the tasting room, which became a community hub. Moving on As recently as 2019 he was considering franchising the Urban Fermentory Farm concept, with the Portland facility as the prototype of a series of international local fermentory’s. When COVID hit, he lost 80% of his distribution outside of Maine, representing half his business. Interest in the franchise idea went away. He still believes this is a viable business for others. However, after 14 years, he has decided to close and move on to other things. Lessons He recognizes that a commitment to producing authentic kombucha is at odds with maximizing commercial success, where the market requires products that can be sold to those under the legal drinking age. The business is all consuming, because consistency demands constant attention. Coupled with the intensity of the physical labor it is a tough business. A specific challenge he faced included the different requirements of fermenting mead, beer, wine, cider, and kombucha under one roof. Nevertheless, he believes that this can be a successful business for those with the energy and commitment. Podcast Listen to the podcast to hear Eli tell the Urban Farm Fermentory story. The post RIP: Urban Farm Fermentory, Portland, Maine appeared first on 'Booch News.

I first met Numan Karabiyik of Boochman Kombucha in Berkeley in November 2019. Since then, his business has gone from strength to strength and he now operates out of a larger facility across the Bay in San Francisco. Boochmania Boochman Gastro Taproom started in Berkeley as the first kombucha Taproom in the Bay Area. The new Boochmania taproom is at 685 Harrison St., San Francisco, in the hip South of Market area. This facility has a fully-equipped kitchen and a larger cafe than Berkeley. The cafe is open every day except Sunday and Monday. They cater to the large commercial market on their doorstep. An impressive 75% of their volume is through Farmers’ Markets. They currently produce over 250 gallons a week, compared to that much a month when they were in Berkeley. With a menu of fermented Mediterranean plates and fresh kombucha on tap, Boochmania opened in SF at the end of 2022. The enterprise is a family-owned business. With the help of his older brother Mustafa and younger sister Betul (who arrived in the United States two years ago) plus partner Denisse Padilla, they offer a range of kombucha flavors and a menu of fermented and Turkish foods. The Karabiyik siblings, from left to right: Mustafa, Betul and Numan. Flavors Acknowledging that Turkey is famous for tea consumption, Numan uses organic Hemsin tea as a base for his kombucha. It has a light and refreshing taste. The flavors on tap, in cans, and refillable growlers span a wide range: Currant & Clove: Holiday in a cup with spicy and earthy flavor. Lavender & Hibiscus, Lemongrass: Soothing feeling of the delightful scent in a Lavender field with floral and citrusy twist. Mint & Juniper Berry: Funky & Fresh. Ginger & Sage: Mild, tantalizing and refreshing ginger flavor finishing with an awakening sage aroma. Spicy Mango: Cayenne and Mango. Persimmon & Rose Pineapple Hops Boochman Original Genmaicha Raspberry Leaf Tea: Refreshing, soothing and pure. Champagne of the kombucha! Unicorn Tail: Horsetail Tea, Blue Spirulina and Stevia Leaf. In addition to kombucha, they experiment with distinctive fermented drinks such as the nonalcoholic, deep purple chicha morada made from dried corn, which is Peru’s iconic refreshing drink. Zero-waste Beyond fermenting kombucha drinks and cooking delicious meals, they have expanded into a “zero waste” product range. They make candles, bath salts, and soaps to recycle all their discarded materials into reusable items. One candle uses leftover rose petals from the kombucha-making process, while another uses pineapple discards, and both can be re-used as miniature planters afterward. They also support Bay Area residents who take up home brewing and sell SCOBYs and starter liquid packs. Boochman sells at SF, Peninsula, and East Bay Farmers’ Markets. Podcast Listen to the podcast to hear Numan tell the story of his thriving company. The post Boochman, San Francisco, California – Revisited appeared first on 'Booch News.

Kendra stepped up to lead KBI in January after Hannah Crum moved on. She recently spoke with Booch News about the latest developments at Kombucha Brewers International. Listen to the podcast to hear the latest. Highlights include: Seal Program The KBI Seal Verified Seal Program has been launched. It’s open to all, not only KBI members. Expect to see the labels on products starting in 2025. Regional KKON meetings Instead of the multi-day conferences of past years, a series of one-day regional KKON events are planned. Following the March 12 meeting at Local Roots in San Diego, the next is in Reno, Nevada, on May 7-8. There will be virtual access tickets available. On the very same weekend KBI will present at the VLB Symposium on Acidic Fermented Non-Alcoholic Beverages in Berlin, Germany. Also, save the date of October 28 for a regional event in Barcelona. Kombucha in Europe The kombucha market in Europe is growing. There’s great potential in different countries. Podcast Listen to the podcast to hear Kendra’s update. The post KBI Update with Kendra Sepulveda appeared first on 'Booch News.

Statistics show that 50% of small businesses fail within five years. In October, we looked at general numbers for the kombucha industry. This is the story behind one person’s decision to move on. Julie Davidson opened Komadre Kombucha in Tacoma, Washington, at the start of the COVID pandemic in 2020. She used government grants to fund her start-up but, after a four-year journey, decided to close earlier this month. The decision to close was not an easy one. She wrote on Instagram: With my heart full of gratitude, I announce the closure of Komadre Kombucha. What an incredible journey filled with growth, passion, and community spirit. If you’re newer to KoKo, you might not know that its origin story contains a big bold pivot. Back in 2020, my other small business (a consulting and coaching firm) took a nosedive thanks to the covid lockdown. All but my smallest contracts disappeared overnight. After a fair amount of wallowing and worrying, I embraced the chaos and embarked on a new adventure. My kombucha home brewing hobby morphed into a multipronged business strategy, including a one-of-a-kind taproom, subscription program, markets, events, and commercial distribution. I learned so much, met the most amazing people, and strengthened my business acumen every damn day.After about a year of operation it became increasingly clear that my “do it all at once” model was unsustainable, so in December 2022 I closed the taproom and refocused on distribution and subscriptions. Once again in a big bold pivot, KoKo rallied and found footing with a small yet substantial increase in our distribution program. We teetered on the brink of profitability. Meanwhile, another opportunity opened up: a chance to return to my consulting and coaching roots. I was honored and delighted to say “yes” to serving small business owners as a mentor, advisor, and coach for some local leadership programs. I also joined the ranks of a national coaching group that works with The Obama Foundation and several other inspiring nonprofits and companies. In short, I feel a clarion call to clear the runway for coaching. Closing Komadre Kombucha makes space for me to create a greater impact in the lives of others. I feel deep appreciation for each and every one of you who has cheered me on along the way; in some cases you’ve moved from taproom visitors to coaching program participants! Your unwavering support has been the cornerstone of my success. Origins As a 20-year veteran of entrepreneurial ventures in the San Francisco Bay Area and Puget Sound region, including running a multi-million-dollar-generating boutique coaching and consulting firm, she was excited to launch her own “brick and mortar” business. Komadre translates from Spanish as “co-mother,” and Julie’s goal was to not only sell kombucha to the growing number of people who loved her home brew but also celebrate her Central American and Caribbean heritage and bring along and uplift other women and people of color/Latinx entrepreneurs. To that end, she sought collaborations with bakers, makers, and other Latinx/POC small business owners in the region. Her store and taproom became a thriving community space. Co-packing From the start, Julie partnered with James from Shen Zen Tea, who produced their own brand of kombucha in Seattle. They handled the primary fermentation and she infused the specific flavors in a secondary fermentation in her taproom in Tacoma. She built the business via a distributor and directly through consumer subscription sales. At one point, it was available in 25 outlets around the Puget Sound area. At its peak, the taproom sold 200-250 gallons a month. However, the taproom never achieved profitability. In December 2022, she closed the taproom. This had the unfortunate side effect of the primary fermentation and secondary flavorings no longer under her direct control, and quality suffered, leading to a drop in the subscription business. By the summer of 2023, she had closed the subscription business. When it came time to close for good, she looked for buyers, but the numbers were not attractive. Julie takes away three main lessons that she suggests other small kombucha companies would find valuable. Lessons Slow down. The initial government funds created a false sense of security, and she now acknowledges that she expanded too quickly. There’s such a thing as having too many funds at the start. This liability would not have happened if she had spent time at farmers’ markets learning, listening to consumers, and beta-testing her brand. Consider partnering. Don’t try and do it alone. Find others to help you do it better, faster, and cheaper. Perhaps there is a distressed kombucha company locally you can inject new life into. Everything has an ending. Be prepared for an exit and know when and how to call time on your venture. Coaching Julie has returned to her roots and offers professional development, small business coaching, and consulting via

Statistics show that 50% of small businesses fail within five years. In October, we looked at general numbers for the kombucha industry. This is the story behind one person’s decision to move on. A decade ago, Rachel Rappa started Coastal Craft Kombucha on the shores of Long Island. She recently made the difficult decision to close her business, writing on Instagram: It is with a heavy heart full of gratitude that I write this goodbye message to you all. Back in summer of 2013 I brewed my first batches of what would soon become Coastal Craft Kombucha and today 10 years later is my time to share that we have come to the end of a decade dedicated to pouring true passion and love into spreading pure joy through kombucha. From day one I set out to creatively reinterpret how people felt about and experienced kombucha. The creative process came naturally to me and watching people drink, enjoy and feel good from what I created brought me so much happiness and drove me to work harder and persevere more than I ever could have imagined. I am truly honored to have had the opportunity to serve you all and bring you joy, and I can’t thank you enough for fueling and supporting my passion for these past 10 years. My time has come to move on to new things and to truly celebrate with all of you everything we have accomplished. The list of people and businesses who have supported me through this from family to complete strangers who became the most loyal customers is endless. I will never forget the memories that were made or the people who I made those memories with. Thank you from the bottom of my heart for making my dreams come true! All good things must come to an end…or rather to a point of evolution. In this brief Instagram video Rachel shares her feelings about the difficult decision to close her business and move on. Her heartfelt feelings of gratitude for the journey she has been on made me curious to find out more. I spoke with Rachel for 45 minutes about the changes she has witnessed in her personal life, her values, and the kombucha industry. Listen to the podcast to hear the story in her own words. Origins Rachel discovered kombucha but knew she could make a craft version that was far more enjoyable than the brands she found available. She sees herself as an artistic and creative person, interested in holistic health, with a background in baking and food. Her interest in kombucha blended Food + Art + Health. Her studies at the Institute for Integrative Nutrition grounded her belief in the power of the mind-body connection and led her to pursue her passion and do work she loved. While she loved the beneficial health effects of the store-bought kombucha she tried in these early days, she knew she could improve on the taste. Friends who enjoyed her home brew agreed. The growth years Her journey producing commercial kombucha started in 2014. She worked at a health food store that allowed her to test flavors, and when demand outstripped her ability to supply from her home kitchen, she went into partnership and took over a commercial kitchen. Selling at local farmers’ markets and stores led to rapid growth. She scaled up from 5- and 10-gallon containers to 300-litre and then 500-litre vessels, eventually switching to 10-barrel (300 gallon) IBC totes. By 2018, she had scaled to 10 flavors, 10 totes, and two 10-barrel brite tanks. The first partnership had ended, and she joined forces with a new person. By 2019, she was supplying office buildings in Manhattan and a growing number of retail accounts. It was hard work. Recommitment When the pandemic hit in 2020, the high-margin corporate accounts disappeared. The second partnership ended, and she struck out on her own. She undertook an extensive rebrand (covered in the Fall 2022 edition of SYMBIOSIS Magazine) and recommitted to her initial goal of making the “most enjoyable kombucha.” Even though she had a staff of three to six people, she was solely responsible for all decision-making. Her experience had become one of constant firefighting as one decision after another fell to her. The reality was that life for a solo business owner was very lonely. She felt increasingly burnt out and realized she had lost sight of why she started the business. Despite having over 250 regional accounts, she was barely breaking even. To bring perspective to her business and personal life, she joined a local mastermind group of women entrepreneurs who offered support and a forum to discuss their challenges. And this led to the next stage in her evolution. The doors of perception Encouraged by members of the group, she undertook an experimental day-long guided ceremony where psychedelic psilocybin mushrooms were ingested in a supportive environment with sound healing and meditation. This put her in touch with her inner self. She realized that she had the freedom to choose joy in her life and that her business was not bringing her joy. Neither was it making much of a profit

Statistics show that 50% of small businesses fail within five years. In October, we looked at general numbers for the kombucha industry. This is the story behind one person’s decision to move on. Moss Beach Kombucha was profiled on Booch News in May 2019 when I visited founder Douglas Nelson at his brewery south of San Francisco. He told me how, in January 2017, he decided to start his commercial kombucha company as “the next project after culinary school.” Seven years later, he has closed his doors and moved on. Market forces Douglas decided to close after Safeway and Whole Foods reduced the amount of kombucha they sold and — together with several smaller brands — removed him from their chillers in the Spring of 2023. He attributes this to other functional beverages entering the market and a slowdown in the growth rate of kombucha. His experience is supported by data from SPINS, which reported declines various grocery channels. Source: SPINS, Kombucha Trends and Insights, Caroline Davidson, March 2023 High fixed costs Douglas acknowledges that his brewery was located in a high-rent area, and the fixed costs of the lease, plus wages for his two employees, were high. As a mid-sized company, he did not see benefits in downsizing since “it takes about as much work to produce 100 gallons as 1,000 gallons.” Fermentation requires a licensed commercial kitchen and moving to a smaller facility did not make sense. He was able to auction off his equipment and is now clearing debts. Missing business skills Douglas admits he is essentially “an artist who pretended to be a businessman” and, while he firmly believes he made great kombucha, acknowledges that he did not have the necessary business skills in financing and marketing to succeed. He’s moved on to become a life coach who loves helping people. He advises other entrepreneurs: “Take an honest look at yourself, decide what you lack, and find a partner to mitigate those weaknesses.” He confesses he never found a counterpart with these skills to team up with. It’s not sufficient to “just do your own thing.” Podcast Listen to the podcast interview to hear Douglas tell his story. The post RIP: Moss Beach Kombucha, Northern California appeared first on 'Booch News.

I enjoyed finding Bebida Viva Kombucha on the shelves of the large La Comer supermarket when visiting Puerto Vallarta on vacation. So, it’s appropriate that I conclude this series of profiles of Mexican brands by interviewing Marcelo Hinojosa, the founder of Bebida Viva. Marcelo discovered kombucha while studying at Southern Methodist University in Dallas, TX. On returning to his home in Mexico in 2016, he signed a distribution agreement with Texas brand Holy Kombucha. This transitioned to opening a facility to produce Holy Kombucha under license in Mexico, and a couple of years later, executed an amicable separation when he launched Bebida Viva in early 2019. At that time, there were three people in the company. Five short years later, they now employ 20, produce 80,000 bottles a month, and are by far and away one of the leading brands in Mexico. Plans include funding expansion and looking into the viability of exporting their authentic kombucha into the States. Explosive Growth Writing on LinkedIn, Marcelo looked back at the explosive growth they had experienced last year and plans for 2024 As 2023 comes to a close, I reflect on a year of exceptional growth and learning for Bebida Viva. With an impressive 70% increase in our kombucha business to more than 700,000 bottles, we have established ourselves as leaders in Mexico, setting the pace and direction of the industry. This year we not only added a notable list of new customers, but also continually improved the quality of our products, which was reflected in the Global Markets recertification. But, beyond the numbers and achievements, what really makes us proud is how we have positively impacted the lives of our consumers, offering a healthy and lively alternative to traditional beverages. However, 2023 also came with its challenges. Demand exceeded our productive capacity and we faced obstacles in the search for new capital. But each challenge became an opportunity to innovate, streamline processes and strengthen ourselves. This resilience not only prepares us for a promising future but also allows us to carefully select our future partners. I am deeply grateful for our team, whose dedication and passion are at the heart of Bebida Viva. Likewise, my gratitude extends to every consumer who has made our kombucha a part of their lives, confirming that what we do truly makes a difference. Looking ahead to 2024, we anticipate another year of growth of over 60%, closing our capital raising round by the end of Q1 and other exciting opportunities such as the possibility of adding new products and beginning to export our kombucha to the USA. Nationwide distribution The drinks are available in natural food stores and supermarkets throughout Mexico. Their website enables customers to order online. I was amused to hear that the La Comer market in Puerto Vallarta is, in fact, their leading outlet in the whole country, selling an average of 30 bottles a day. I’m personally responsible for a quarter of that volume on the days I shop there while on vacation! They sell to consumers of all ages and types across Mexico. Young and old, men and women. Marcelo is aware that it’s early days for the kombucha market in Mexico. He notes that the Puerto Vallarta outlet does so well because of the large number of tourists in the area. In addition to La Comer, they can be found in Walmart, H-E-B, 7-Eleven, and other outlets. Healthy alternative Marcelo’s blog makes the case for healthy beverage options in Mexico: Mexico faces serious health problems, especially related to diabetes and hypertension. These chronic diseases affect a large part of the population, have a significant impact on people’s quality of life and many have to do with the amount of sugar in drinks. According to statistics from the World Health Organization, on average Mexicans consume around 16 teaspoons of sugar a day (it is recommended not to exceed 6). Sugary drinks are the strongest source of this consumption, since 25% comes from them. It’s time to address these issues head-on and look for solutions that promote a healthier lifestyle. The mission of Bebida Viva is to “offer innovative and sustainable products that promote health,” and to to change the world one bottle at a time. We want to achieve this by revolutionizing the beverage industry by offering innovative, delicious and sustainable products that promote health and well-being. This last one is the most important. We want to offer healthy options in a market saturated with sugar-filled drinks. Not only do we want to offer drinks that are very low in sugar, but rather drinks that help the body, that help the person who drinks them feel more alive. Flavors Original Ginger Wild Hibiscus Blackberry Mystic Green Grape Fresh Watermelon Lemonade – Strawberry Raspberry – Cardamom Punch Last September, they introduced three varieties of “Kombucha +.” Sold in 500 ml bottles, these are Cal

Tania Góngora (a food scientist) and Fernanda (‘Fer’) Iturbide (a sociologist and marketing expert) founded Simbiótica Fermentación in Mexico City in 2017. They divide responsibility between the fermentation science and marketing of their eight-year-old company, which now employs 18 people. They produce and promote a wide range of Mexican ferments. In addition to their fermented foods and beverages, they conduct research, offer education through workshops, and provide information on regular podcasts. They recognize the importance of consuming fermented foods daily, whether to highlight flavors in a dish or for the benefit they can bring to our health. However, they caution that ferments are not a panacea but have different properties that can strengthen our body. They offer high-quality Mexican fermented foods with diverse flavors, crafted creatively and transparently at every stage, connecting the fields to the home. Their motto, “Naturaleza transformada con intención — “Nature transformed with intention” — highlights their commitment to the produce of the Mexican countryside and the farms contributing to organic, conscious food. Local producers and organic certification They are proud of sourcing supplies from local producers, such as Juan Diego Hernandez Cortes, whose family salt mill uses pre-Hispanic production methods. They source cabbage for kimchi from farmers in Tlaxcala. Other produce comes from Vivero Barrera in Xochimilco, a farm that promotes pesticide-free agroecology. Simbiótica has alliances with projects like Saniz Maguey, Centro Campesino A.C., La rifa chocolatería, and Cielo Dentro chocolatería. In January 2022 they were awarded Participatory Organic Certification (SCOP). This certification, recognized by Sagarpa-Senasica (Mexico’s National Service of Health, Food Safety, and Food Quality), ensures their commitment to agroecological practices and organic transformation, verifying the traceability of each ingredient used. Farmers Markets They offer kombucha on tap at farmers’ markets, such as the popular Mercado el 100, where regular customers bring their containers to be refilled. They are currently selling over 100 liters on tap each week. Products In 2017 they started brewing kombucha and have since branched out to sell Kimchi, Sauerkraut, Coconut Kefir, Fermented Jam, Corn Miso, Tempeh, Agave Honey Garlic, Catsup, Water Kefir, and Fermented Pickles A sample of the fermented foods include: Garlic fermented in pulquero agave honey and spices. “We use a concentrate of unclarified mead, ginger, mint and thyme. It is predominantly sweet, spicy and citrusy. Thanks to fermentation, the flavor of garlic decreases its pungency. Culinary advantages: its flavor is similar to that of a teriyaki sauce. It can be used to cook or marinate proteins. Garlic can be marinated and used for stocks and other stews in general.” Vegetable ferment of red cabbage with cumin and pepper.”Slightly crunchy and salty, acidity present due to lactic acid fermentation. Naturally fermented in brine. Culinary advantages: it can be served as a garnish, it highlights its flavor in foods such as snacks, red meats and vegetable proteins. Promotes salivation and increased perception of sapid notes.” Fermented seasoning paste based on nixtamalized corn, well salt and koji mushroom (Aspergillus oryzae). “One-year fermentation, unctuous, salty, umami and with light sweetness. Culinary advantages: seasoning and flavor enhancer. It can also be used as a protein tenderizer. It can help reduce the amount of salt used when cooking.” Vegetable ferment of white (or green) cabbage with cumin and pepper. “Slightly crunchy and salty, acidity present due to lactic acid fermentation. Naturally fermented in brine. Culinary advantages: it can be used as a garnish, it highlights its flavor in foods such as fish, poultry and snacks. Promotes salivation and greater perception of flavors.” Their kombucha is made from organic green tea. Flavors include: Original Strawberry-Lemon Peppermint Hibiscus Ginger-Tumeric 250 ml bottles sell for 54 pesos ($3.15) and 475 ml for 78 pesos ($4.50). They offer nationwide shipping in Mexico. Podcasts Fer and Tania host Fermentopia, their own lively series of Spanish-language podcasts. Check out our interview (in English!) for the latest about their thriving company. The post Profile: Simbiótica Fermentación, Mexico City appeared first on 'Booch News.

My recent vacation in Mexico alerted me to the lack of retail availability of any but the leading brands. Research shows that Mexico ranks fourth worldwide in the number of active kombucha companies. However, the vast majority are small, regional operations. This is the second in a series of interviews with some of these pioneers. Cam Kombucha is based in the Zapopan district of Guadalajara — Mexico’s second-largest city. Founder Camila Lamas first tried GTs Trilogy on a visit to California ten years ago. On graduation from college, with the support of her parents, she began a commercial operation just over two years ago. She now produces over 6,000 liters a month with the help of a team of five in production and sales. What’s in a name? Camila landed on the name ‘Cam Kombucha’ as a sign of her pride in her brand. It has a pleasing alliteration and, let’s face it, the leading brand is named after the *initials* of the founder — which might, in all honesty, be confused by some consumers with gran turismo autos The logo represents the circle of life, and the ‘Mindful Drink’ tagline aligns with her philosophy. Availability Cam Kombucha is now stocked in over 70 cafes, restaurants, and retail stores across Guadalajara. Including: Benevolent Bodega Orgánica Carolife Boutique Cervecería Cero Country Dueto Decora Gaia Eco Store Herman Delikatessen Lordy Providencia Nuts & Coco Olivo y Sal Papelería Peyesa Purorgániko Sal de Mar Valentina Moreno Super Foods Verde Miel Flavors Cam Kombucha is available in five flavors, and the 473ml cans sell for 65-70 pesos ($3.50 – $4.00). They have English monikers — as have Bebida Viva with ‘Calm’, ‘Defense’, and ‘Energy’: Paradise (Pineapple/Coconut) Vibes (Passion Fruit) Life (Mint) Love (Pineapple/Ginger/Cinnamon) Mind (Natural) The product was originally sold in bottles, but, for environmental and convenience reasons has transitioned to cans. Podcast Listen to the podcast to hear Camila tell the story of Cam Kombucha in her own words. The post Profile: Cam Kombucha, Guadalajara, Mexico appeared first on 'Booch News.

As shown on the Booch News Instagram, I recently spent a month in Puerto Vallarta, Mexico, and visiting Lake Chapala near Guadalajara. As is typical for tourists, I could only stumble on random outlets for kombucha. This was especially true in a large country like Mexico. However, I was contacted by Alex from ValleSana Kombucha outside of Mexico City. We met last March at KKON23 in Long Beach, and I scheduled a phone interview to extend the coverage of the expanding kombucha scene in that country. Alex Himmelbauer founded ValleSana Kombucha in the mountain town of Valle de Sana, two hours west of Mexico City. This was after he discovered kombucha helped with his health issues: A few years ago, my digestion seemed to be upside down, I lost my appetite, suffered from constant stomach pain, and felt bloated all the time. After different diagnoses and constant taking of antibiotics, I lost hope of having good digestion again. Thanks to the fermentation course my wife took, I was introduced to kombucha and within a couple of weeks I started to feel much better. How was it that medicine didn’t work, and this ancient drink did? I asked myself. Curiosity led me to discover all its benefits and to become passionate about it. I hope our kombucha helps you feel better. He’d moved west from Mexico City where, in a city of 22 million, he could not find ‘booch. He was surprised to find that, in the small vacation town of Valle de Bravo — population 24,000 — there were already three brands! Early experiments with home brewing led to friends encouraging him to launch commercially four years ago. Fermentation process Alex combines organic black tea and gunpowder green and cold brews in mountain spring water for 12 hours. He finds the water makes a real difference — filtering the chlorine-treated city water in Mexico City led to “awful” tasting kombucha. The spring water in the Valle de Bravo region is one of the secrets to his award-winning taste. He brews in a beautiful custom extension to his home. It is flooded with natural light, and three stainless steel fermentation vessels feed into each other, where the yeasts are balanced with an acidic “kombucha vinegar” starter. He carefully cleans each SCOBY to remove excess yeast. The starter added to larger vessels limits the propagation of yeasts, helps the bacteria, and allows for a 12-day F1 cycle. The ambient temperature in the winter is 14C (57F) and 24C (78F) in summer. He does not use heating pads; he uses extra starter in the summer. This YouTube video shows Alex in his brewery: Award-winning ValleSana was the Gold Medal winner with their Original (Natural) Kombucha at both the KBI World Kombucha Awards European Salon held in Barcelona in October 2023, and the March 2023 KKON held in Long Beach, California. His logo is printed directly on the bottles to ease recycling. The flavor details are on the cap. In addition to Natural they make Ginger, Curcu Mint, and Lemon. The liter bottles sell for 160-200 pesos ($9.00-$11.50), and the 300 ml for 60-70 pesos ($3.50-$4.00). Valle de Bravo and Mexico City residents can join his Kombucha Club and place online orders for six and 12-packs. He distributes to retail outlets in these two locations. He plans to meet growing demand by investing in more extensive facilities with the help of his older brother, Robert. Podcast Alex shares more specifics about his brewing process and passion for natural, organic kombucha in the podcast. The post Profile: ValleSana Kombucha, Valle de Bravo, Mexico appeared first on 'Booch News.

Following the October 31 report in Spain’s El Pais newspaper which contained a pointed critique of Manna-K, we were eager to interview Denis Kelleher, the founder and CEO of Good Culture Kombucha — the foremost international distributors of the product. Tune in to the 18-minute podcast to hear Denis‘s side of the story. Good Culture’s home page contains links to a comprehensive 46-page Kombucha Producers Guide that includes kombucha recipes, production processes, and tips on creating commercial kombucha using Manna-K. It lists the features and benefits of Manna-K. What is Manna-K? Manufactured by Quebec-based Mannanova Solutions and distributed from Good Culture depots in Ireland, the UK, the Netherlands, and Kentucky, Manna-K is “made just like traditional Kombucha using organic green tea, organic sugar, filtered water, kombucha starter & SCOBY. It is then left to ferment and mature its flavors for up to six months in the perfect fermentation environment.” During the lengthy fermentation, when all sugars and alcohol are fermented out, Manna-K becomes super sour and can be blended at whatever level works for the finished product. “You can make a thousand different styles of kombucha using Manna-K.” Denis clarified they sell a variety of Manna-K of different strengths, some based on green and others on black teas. Features include: A guarantee that your kombucha will be alcohol-free. “Through the long fermentation process, all the alcohol gets naturally fermented out.” Manna-K can “naturally extend your raw unpasteurized kombucha shelf life to 12 Months+.” Consistency.”With a consistent kombucha base, commercial producers can establish their unique brand identity and build consumer trust in their product.” It allows kombucha breweries to get “10 times more capacity from the same equipment without requiring further capital investment.” Because Manna-K is immediately available, it “enables kombucha producers to say yes to large orders without having to wait for months for your fermentation to catch-up.” Most dramatically, it significantly reduces production time: “What would traditionally take you 6 weeks to ferment can now be produced in 12 – 24 hours using Manna-K.” Additionally, it “reduces the cost of production by 30%+ compared to traditional kombucha production methods.” Flavor Versatility. “Using a Manna-K provides commercial producers with a neutral foundation to build upon. You can experiment with various flavor combinations and ingredients, creating a diverse range of products that cater to different consumer preferences.” Denis is adamant that his product is not a concentrate, which implies extraction or processing of a liquid: Nothing has been done to artificially make Manna-K more concentrated. Because of Manna-K’s naturally long fermentation period it becomes about 20 times stronger in organic kombucha acids than a normal kombucha drink you might buy in the supermarket. Sample Recipe The Producers Guide contains a half-dozen recipe suggestions, from sodas and sparkling waters, such as this “Premium Classic Ginger Kombucha” with a typical 5% ratio of Manna-K. Surprisingly, no additional fermentation is required. When Manna-K is blended with other ingredients, the finished kombucha is ready in a day! The use of Manna-K allows production to scale up quickly. At these ratios, a 1,000L supply can make 20,000L of kombucha. The Producers Guide lists the styles of kombucha that can be created in a day the Manna-K way. Brands that use Manna-K Denis won’t reveal which brands use Manna-K. Indeed, his FAQ advises “Nearly all our customers declare it on their ingredients as “Kombucha Culture.” You do not need to name it as Manna-K.” He claims over 150 brands are produced using Manna-K, among them “some of the largest” in over 30 countries. These include emerging and market-leading brands, large retailers, and contract manufacturers. Indeed, Good Culture is a champion of brands outsourcing production to a co-packer: By partnering with a co-packer, kombucha companies can ensure consistent quality and flavor in every bottle while freeing up time and resources to focus on other areas of growth. Podcast Listen to the podcast to hear Denis discuss Manna-K. The post Profile: Good Culture Kombucha, Manna-K Distributor appeared first on 'Booch News.

This is the second part of an interview with Stacy Jurich, the founder of Boochy Mama’s Kombucha. In Part 1, she talked about her kombucha company. She is also a small business coach. As a successful business owner, Stacy is often asked for advice by other nascent entrepreneurs. She loves working one-on-one with others and offers reasonably priced coaching and workshop sessions. People know of her success with Boochy Mama’s and ask about the nuts and bolts of starting and running a business, from hiring to paperwork to financing. Her coaching company — Grassroots Advising — formalizes this. She promotes “an authentic approach to creative business solutions and start-up support,” advising people who: Might be thinking about quitting their job to start a business. Want a fresh perspective on a current business. Are ready for some tips on managing both a company and a family. Stacy is passionate about helping others: I love talking to folks about their big, crazy, brilliant business ideas and helping them take steps toward making those goals a reality. Her workshops for people with a business concept are designed to help them launch. Students in her class are guided to gain clarity about their business ideas, discuss their concepts, outline their business model, and prepare the first steps to launch. At the end of the class, students leave with content for business cards, a website landing page, information on how to register their business, and the confidence to launch. Her own path involved working two jobs when she bootstrapped Boochy Mama and only quit those after 18 months. She built her business organically – out of passion, with minimal start-up capital, using resources wisely, and scaling up as the business called for it. Doing so taught her to recognize and honor the ebb and flow of most aspects of entrepreneurship. She counsels that the ‘grassroots’ approach prioritizes the efficient use of resources. Initially, she relied on business credit card funds but managed debt carefully and built her credit score to qualify for additional support. In her experience, running a business is like playing a strategic board game, where critical thinking and problem-solving skills are needed continuously. She sees organization as the key to progress and efficiency, offering help with workflow management, organizing and creating internal documents, and time management. Stacy says people don’t need to become bogged down in convoluted business plans. I agree, and recommend checking out Jim Horan’s book, The One-Page Business Plan. Podcast Listen to the podcast to hear Stacy tell the story of Grassroots Advising. The post Profile: Stacy Jurich, Grassroots Advisor appeared first on 'Booch News.

Stacy Jurich learned how to brew kombucha while living in Hawaii and continued once she was back in Toledo. Before long, she was delivering her home brew by bicycle to friends, in gradually increasing quantities. In 2014, on a visit to Oakland, California, she witnessed the explosion in the number of Bay Area and West Coast brands and — realizing the Midwest was several years behind — saw an opportunity to be a trend-setter back in her home state. She launched Boochy Mama’s Kombucha in January 2015. As with any new business, she faced challenges scaling up as the company grew, making some mistakes along the way and climbing the learning curve time and again. However, she persevered and now sits comfortably as a success in the beverage industry. She’s pleased that kombucha is now well-received across the Midwest and applauds the reception she has received locally, telling a local news outlet: I feel like Toledo was a cheerleader for the business. It was unique enough that people could embrace it in that way, Toledo was also very forgiving. There have been flavors or batches where I’m like, this isn’t my best batch but we need to get it out. Everyone has been so encouraging since even before day one. I think that’s really helped get me through some of the more challenging times. I don’t think that it would have been possible to start anywhere else because I relied so much on the network of friends and colleagues just for help finding spaces and pulling in resources. Having an established network to create this business from the ground up, organically, was really crucial to every step of the way. I think what’s exciting about where I’m at now, in year eight of the business – which is crazy – is to feel like the success of the business is thanks to – and celebrated by – the Toledo community. Toldeo Region – In the Limelight Social responsibility Stacy is proud of being able to give back to the community. Kombucha Mama’s teaches home-brewing workshops and is organized as an environmentally and socially minded, employee-owned company. They donate 1% of all sales to grassroots Great Lakes advocacy organizations to protect and preserve the Great Lakes surrounding the Toledo Region. Boochy Mama’s Taproom In addition to being stocked in stores in Ohio, Michigan, Kentucky, and Indiana and being available online, they opened a taproom April this year inside the Gathered Glassblowing Studio, located in the heart of the Historic Toledo Warehouse District. Product range Boochy Mama’s Kombucha sells various flavors that rotate throughout the year, with seasonal ones available in the taproom. The core flavors are now in cans: Fairytale: Hibiscus, Rose, Mint. Sunlight Serenade: Lavender, Lemon, Tulsi. Temple of Gold: Ginger, Tumeric, Lemongrass. Woodland Bliss: Yerba Mate, Vanilla, Fir, Juniper. As well as kombucha, they sell tonics such as Elderberry Syrup, a range of tinctures with ingredients such as hawthorn berries, linden, rose petals, gotu kola, rosemary, tulsi, lemon balm, and packaged herbal teas. Podcast Listen to the podcast to hear Stacy tell the Boochy Mama’s story. But wait…there’s more Check out Part 2 of my interview with Stacy, where she shares details about her Grassroots Advising small business consulting service. The post Profile: Boochy Mama’s Kombucha, Toledo, Ohio appeared first on 'Booch News.

Gord McDougall is a Canadian investor who addresses the struggles small and medium-sized businesses experience — from attracting equity partners to surviving business setbacks. Gord highlights the importance of a financial plan as a necessary starting point when launching a new business. He focuses on helping those on the road to transforming into larger businesses, where outside financing becomes an option for those wishing to grow. Private investors like Gord can help if banks won’t loan sufficient funds. He is interested in talking to companies that have been around awhile and need resources to keep going, as well as founders looking to sell and move on or those interested in bringing in an active partner. He’s observed the consolidation in other industries and anticipates that the kombucha industry will see a similar trajectory, offering opportunities for investors like him to step forward and coordinate mergers. If you would like to learn more, you can contact Gord via email at [email protected]. Disclaimer The content of this article is for general informational purposes only. We have no financial relationship with Mr. McDougall and make no recommendations. Podcast Check out the podcast to hear Gord’s views on the kombucha industry and the kinds of companies he is looking to invest in. The post Gord McDougall: Small Business Investor appeared first on 'Booch News.

Origins In 2018, Stefano Zamboni visited a cousin in California, tried kombucha, and on returning to Italy, founded Legend Kombucha in 2020 in his hometown of Verona, the setting for Shakespeare’s Two Gentlemen of Verona and the romantic tragedy, Romeo and Juliet. In fact, he was so impressed by his visit to California and Oregon that he named his first SCOBY ‘West Coast’ after the region. He aims to introduce Italy to the authentic kombucha he had enjoyed in the States. The first time I heard about kombucha and was able to taste it was in California, a few years ago now. They drank it all the time and everyone kept telling me how good it was and how cool it was. Well, at the beginning I wasn’t convinced at all, a fermented drink, a little acidic and healthy, what good could it hide? In reality I was very wrong, with time and habit I fell more and more in love with kombucha, its goodness and how good it made me feel. So much in love that then, upon returning to Italy and after some training with the best European brewers, I started thinking about founding my own brewery and then… everything else is legend! He is dedicated to authenticity. The company logo is based on the Chinese ‘chop’– the seal used to authenticate documents. “This is why the chop is the symbol of Legend Kombucha: different from everyone else and true to itself.” Distribution He distributes to retail outlets across Italy, with 60% of the sales in the northern region, 30% in the center, and 10% in the less developed south. His customers span the age range, many trying it for the first time in farmers’ markets, yoga studios, and other locations. Echoing the strategy of Kelly Gasink & Jill Burns of Austin Cocktails, he firmly believes that getting in front of customers is the best use of his time. Whenever there’s the possibility to meet people and let them try kombucha, I’m there. Whenever and wherever there are people, if it’s five or a hundred, I take time to meet people, let them taste the product, help them appreciate it, and explain about it. I’m out every weekend at fairs and festivals, and even though it’s exhausting, I make the effort. It’s the only way to spread kombucha love. They also sell online, adding cans to enable easier shipping. Bottles outsell cans 60/40 in sales to cafes, restaurants, bakeries, and pubs. But e-commerce sales are 80% cans. He anticipates a spike in sales in 2024, which he hopes will be “the summer of kombucha in Italy,” and hopes there will be a similar growth to that seen in Spain. The challenge is educating consumers about the superiority of his authentic kombucha vs. some of the imported “shady kombucha.” Flavors There are close to a dozen unique flavors, with names inspired by the Beatles and, of course, Shakespeare: ORIGINAL BLEND: Obtained from the natural fermentation of a blend of black tea and three different varieties of green tea, the Original Blend has strong but delicate flavors and aromas and represents the original taste of traditional Kombucha without exaggerated acetic notes. GINGER BOMB: The spiciness of ginger and the citrus of lemon: an explosion of flavor for a provocative and refreshing Kombucha. SGT. PEPPER’S MINT: A tornado of freshness for a thirst-quenching and refreshing Kombucha: “We hope you will enjoy the show.” STRAWBERRY FIELDS: The scent and sweetness of memories and strawberries: Strawberry Fields, spring in a bottle. The citric notes of lime juice and hibiscus blend perfectly with the sweetness of strawberries, making it the perfect Kombucha for a regenerating break. MOCKITO: Fresh mint, lime juice, and you are immediately transported to a beach. For this kombucha, we were inspired by the famous Mojito, a cocktail loved all over the world. The aroma of the lime, together with the hints of mint, make us forget that this is just a “mock” version of the original. PEACH ONE: Peach and Basil makes a kombucha that tastes like summer. Who said basil only goes well with tomatoes? It’s paired with cold-pressed peach juice. SPECIALITY COFFEE: A crazy collaboration with the guys from Nowhere café Milan. Noah Tunja coffee from Colombia made this Coffee Kombucha enjoyable for every palate. ROMEO and JULIET: The sweetness of pineapple, passion fruit and a purple color — the perfect ingredients to fall in love with Romeo & Juliet kombucha! KOMBUCHA DEL L’ORTO: A Mediterranean kombucha with the herbs and aromas characteristic of the gardens of this area. The floral notes of the original kombucha combine with the balsamic and aromatic hints of infused herbs: sage, and rosemary. POME GRANDE: The “sweet and sour” notes of pomegranate juice give a strong and refined character to Pome Granade. SUN DIA: The sweetness of watermelon and the aroma of lavender: a delicate and unique combination for a refreshing and tasty Kom

Regional identity Shropshire Kombucha is based in the English market town of Shrewsbury, 30 miles to the west and a world away from the industrial cities of Wolverhampton and Birmingham. It’s a delightful rural area (close to the mythic county of Borsetshire, celebrated as the essence of rural England for over seventy years on BBC radio.) Owner Charlotte Walters sells her home-brewed kombucha at weekly and monthly farmers’ markets in Whitchurch, Nantwich, Ellesmere, Shrewsbury, and Ludlow. She also has a few local stockists in and around Shrewsbury. I was sorry to have missed her when I recently visited Nantwich, near my hometown of Crewe, the one time in the year she was unable to attend. Interestingly, her brand is identified with the location, with echoes of the iconic Shropshire Blue cheese, and firmly rooted in a very “foodie” English county. Artisan foods predominate, and locals can now enjoy authentic, home-brewed kombucha alongside other gourmet offerings. Origins Charlotte began her retail career in 2016, selling imported German chocolate tea cakes on Ludlow Market. When COVID hit, imports ceased, and she switched to kombucha, which she had already been brewing at home. She has grown her business from selling by the glass to shifting a few hundred bottles a week. As a one-person business, she is limited by the available space in her home and the hours in a day. It’s labor-intensive production with brewing, bottling, and labeling all done by hand. She is happy with the income, which, together with her husband’s full-time work, supports the family. The business has reached a stable level, given her current level of investment, and she’s reluctant to take on debt to expand. Charlotte enjoys the support of a loyal group of repeat customers. Many subscribe to her mailing list, which announces her market schedule and flavors on offer. Local Ingredients Charlotte finds inspiration for her changing line-up of flavors from locally foraged, sourced, and even gifted ingredients. She brews a couple of varieties of green tea and always uses whole fruit, not fruit juice or artificial flavors. Recent finds include: Quince from a customer’s garden in Ludlow. Rosehips foraged from the hedgerows at Attingham Park. Elderberries foraged from the banks of the River Severn, flavoring an apple, damson, elderberry, and ginger ‘booch. Blackberries from the hedgerows and nettles from the riverbank. Star flower (borage) from the Little Wytheford Farm sunflower fields. Borage has a subtle taste similar to cucumber, combined with fresh strawberries to make a perfect summer kombucha. An heirloom apple, Genette Moyle, a favorite for cider brewers since the 15th century, gifted by a Ludlow customer from her garden. Bullaces (wild plums) from the same customer, that, together with some fresh raspberries, made an apple, raspberry, and bullace blend. Podcast Listen to the podcast to hear the story of Shropshire Kombucha. The phone connection to her rural home is a little ragged, but the information comes across loud & clear. The post Profile: Shropshire Kombucha, Shrewsbury, England appeared first on 'Booch News.

Gary Leigh, the owner of Go Kombucha is the founder of England’s original commercial kombucha business. Part One covered the company’s origins and the direct-to-consumer varieties sold. In Part Two, he shares his views on the risks he sees in using plastic-lined aluminum cans, the challenges anyone starting a commercial business faces, and the overall state of the industry. Challenges According to Gary, challenges faced by larger investor-financed and smaller “Ma & Pa” kombucha companies are daunting. In support of these opinions, he notes others are now acknowledging the slow acceptance of kombucha among the UK public. This is despite, as I have seen first-hand, the ready availability of vegan, vegetarian, and other ‘alternative’ foods in Britain — perhaps betraying an inherent conservatism in taste regarding beverages. Gary sees “tree-hugging vegans” as a minority of the 60 million in the UK. He wants people to know that it is “bloody hard work making any money at this,” given that the first movers have claimed the limited shelf space. Indeed, it seems that availability in the UK is a fraction of that in the States. Take a look at the chiller in my local Safeway in the blue-collar town of Vallejo: Will this ever be seen in Britain? Even for people who want to stay small and are not interested in national distribution, perhaps limiting themselves to farmers’ markets and local cafes, Gary claims that “this will never make you a full-time living.” He advises against taking on any debt. Gary says it’s taken him 20 years to arrive at a point where he makes “a very nice living.” But it takes patience. Booch News would love to hear from small brands in the UK who have cracked the code and are succeeding in this business! Financial Data Supporting Gary’s claims about the challenges this industry faces in the UK, we recently took a brief look at the UK Companies House data when discussing the failure rate of UK and California kombucha companies. This showed that, as with many startups, few succeed past the first few years. Gary provided an additional list of the holding company names of some of the biggest brands and pointed to the publicly available financials, which, he claims, paint a dire picture. Take a look at the following prominent UK brands. Click the “Accounts” box to download the most recent financials as a PDF. Assets and liabilities are listed together with amounts due to creditors. Some reports disclose additional information. Equinox Kombucha: The Flower of Life Ltd Fix8 Kombucha: YMW Ltd Genie Kombucha: Genie Drinks Ltd Go Kombucha: Gaia Brands Ltd Hip Pop Kombucha: Insightful Brands Ltd Holos Kombucha: Holos London Ltd Jarr Kombucha: Jarr Kombucha Ltd LA Brewery: Better Tasting Drinks Ltd Left Field Kombucha: Leftfield Kombucha Ltd Lo Bros: Soul Fresh U.K. Ltd Mighty Brew Kombucha: Balanced Nature Ltd Momo Kombucha: Momo Kombucha Ltd Nexba Kombucha: Nexba Drinks U.K. Ltd No.1 Drinks: 3BW Ltd Real Kombucha: The Real Brewing Company Ltd Remedy Kombucha: Remedy Drinks U.K. Ltd Disclaimer: I’m not an accountant, and there might be a level of detail behind the numbers (such as investor funding, loans, or personal assets) that tells a different story. However, the total negative equity of these 16 UK brands totals around £7 million ($9 million). Only five of this list (including Go Kombucha) reported positive 2022 numbers. However, some of the world’s largest companies lost money for years — which works if you have deep pockets. Do you? Packaging Gary is a firm believer is the importance of packaging in glass bottles. He’s against the growing trend of switching to aluminum cans. In addition to the potential health risks of acidic liquids leaching chemicals from the plastic lining, he sees the growth in cans as sending a “mixed message” to consumers looking for a quality product. He names Kombucha Kat, Fix8, and others as having alienated consumers by switching to cans. In 2017, maverick UK range Kombucha Kat announced that it was switching to “lacquered” – i.e. plastic-lined – cans, spurred on by similar moves afoot across the Atlantic. And so set in motion a domino effect whereby established ranges such as Wild Fizz, Jarr, Fix8, even the ethically-led Equinox Kombucha, succumbed to the temptation that packing kombucha in cans offered…Any kombucha aficionado who’s ever drunk processed kombucha from a can lined with porous polymer plastic comprising over 200 chemicals will tell you that the taste bears only a passing resemblance to authentic, whole kombucha that kicks from a glass bottle, itself made, like traditional kombucha, with just four natural ingredients; sand, soda, ash and limestone. No Can Do! Why We Have Bottled In Glass For 20+ Years Podcast Be sure to tune in to the podcast to hear Gary’s concerns. If you have

Gary Leigh, the owner of Go Kombucha, Sussex, England, sat down for an interview with Booch News. We spoke for over an hour. In Part One of the interview (30 minutes), Gary shares the story of the founding of England’s original commercial kombucha business. Check out Gary’s blog for a series of brutally honest posts about the origins of the business, his 20-year journey, the impact of the COVID pandemic, the death of his father, and a series of financial and personal challenges. In Part Two, he shares his views on the risks he sees in using plastic-lined aluminum cans, the challenges anyone starting a commercial business faces, and the overall state of the industry. Origins It all began in 2003 when Gary visited friends at their boat house by the Thames in Hampton Wick. They served a strange fermented tea to visitors. Enthralled by the taste, he left his successful publishing career, sold his London apartment, and helped his friends launch a commercial company.They had studied the book Kombucha Tea for Your Health and Healing by Alick Bartholomew (“the grandfather of UK kombucha”) and initially named the brand Boat House Kombucha, then Gaia Kombucha, before settling on Go Kombucha. Twenty years on, Go Kombucha claim they have Been brewing the UK’s authentic and trusted kombucha without compromise, never veering from the original Ancient Chinese recipe or small batch production method, nor taking short cuts or using artificial processes to speed up production. The company is based in an old family vineyard on the Sussex Weald, where their water has unique “Schumann Resonance” properties. This is: …energy that magnetically energizes/electrifies our naturally purified spring water some 50-60 feet below ground where we brew in rural East Sussex; the land above being entirely unspoiled in any way. Any pendulum dowsing our booch literally swings 360 degrees, as earth energy imbues our kombucha. That these higher vibrational energies are now incoming and accessible to all who are dedicated to the evolution of consciousness and genuine progress – that is, the focus on all things positive/high vibrational, be it love, peace, understanding, etc. – is a sign we’re soon to ascend from the current level of chaos still playing out from the Age of Pisces to an expanded, fifth dimensional level of consciousness and awareness. Full details on the origins of Go Kombucha can be found on their blog. Some highlights: Fermented tea in the boathouse Funding the Boat House brand Gaia Kombucha moves to Sussex Ramping up in 2007 Relaunching in 2010 Direct distribution The Go Kombucha website is fully enabled for online, direct-to-consumer sales. They supply direct to a discerning online customer base within 1-2 working days across most of the UK. Gary reports that he makes a decent living selling directly to around 3,000 regular customers. The varieties on offer (except for Ginger Sencha) are OG ‘booch that feature the tea flavor instead of added fruits. Red Pu-erh 750ml Organic Red Pu-erh tea is bold, earthy and craft cider-like, with plenty of punch – and lots of oomph! Yunnan Gold 250ml Organic Yunnan tea has an aromatic, smoky edge with russet apple and ripples of caramel, and is a great non-alcoholic alternative to craft ale. Darjeeling Black 250ml Second flush organic Darjeeling tea from the Lingia tea estate on the Himalayan foothills has a complex body and muscat black grape note. Green Sencha 750ml Organic Green Sencha tea is light and mellow with crisp notes of elderflower and apple, like a medium white wine. China White 250ml Organic Pai Mu Tan delivers a delicate, smoother tang with fragrant notes, like a teetotal Prosecco. Ginger Sencha 250ml – Organic Sencha tea infused with piquant and peppery organic ginger juice for a warming and invigorating kick. Shipping is via APC, a specialist glass carrier that ensures the product reaches customers promptly. In both the choice of direct-to-consumer distribution and focus on quality teas, Gary’s Go Kombucha is aligned with Ronald Chapdelaine’s STEALTH Naked Kombucha in Massachusetts. It’s fair to say both men are iconoclasts who proudly stay true to their firmly held beliefs. This is undoubtedly the case with the care they take with their specific production techniques. Production techniques Gary claims that Almost all “kombuchas” sold on the high street today are, at best, filtered and artificially carbonated, at worse pasteurized and/or with added “proprietary” probiotic powder blends (genuine kombucha is naturally occurring and therefore can’t be patented) The addition of industrially-extracted sweeteners and sugar alcohols like steviol glycosides and erythritol further impair the taste profile and can irritate the gut lining, interfere with levels of good bacteria and cause digestive issues like bloating and diarrhoea – the very antithesis of real kombucha! By contrast The key to our a

In 2014, Lucy George transitioned from harvesting strawberries to growing tea on her family farm — now known as the Peterston Tea Estate — in the Vale of Glamorgan, near Cardiff, Wales. What started as an experimental project soon became many thousands of plants. These were grown from seed, so it is a long process – around four years before it is ready to be picked. While tea bushes usually thrive in warmer conditions than in Wales, Lucy has made it work by sheltering the plants under polytunnels. The harsh climate stresses the tea plants — resulting in more complex flavors. Growing tea here is not exactly straightforward – our climate is quite challenging, and conditions are distinctly marginal – but it is possible, and with much patience, learning, and nurturing, we are successfully producing very special, completely unique, award-winning tea…and kombucha! The process is necessarily labor-intensive. They handpick the leaves, process, package, and ship the teas to a minimal number of people. We’re on to the second pick of the second flush… a fairly huge (for Welsh tea) amount coming through and we won’t lie… are currently questioning our sanity for handpicking it all…with just two of us. I heard about this unique business when they were featured on the BBC Radio 4 Food Program. Kombucha Lucy decided last year to use her own teas to produce Peterston Kombucha. They use the broken leaves and ‘shoulder season’ teas as the basis of their kombucha. She drew on her home brewing experience and scaled up to stainless steel containers. This is small-scale, selective production in batches of 300 liters. They sell their ‘original’ blends in glass bottles and use fruits grown on the farm to flavor the cans of raspberry fig leaf and yuzu. The lightly toasted green tea (Tost) and black (Du) are named from the Welsh terms for ‘toasted’ and ‘black.’ Their loose-leaf teas and kombucha are available via mail from their website. The prestigious Fortnum & Mason shop in Piccadilly, London stocks the teas. Podcast Listen to the podcast to hear Lucy tell the Peterston story, The post Profile: Peterston Tea Estate, Vale Of Glamorgan, Wales appeared first on 'Booch News.

Emmett Kerrigan and Keith Loftus founded All About Kombucha in Claregalway, Ireland, in 2017. After finishing college, they spent two years in Vancouver, Canada, where they first came across kombucha. On returning to Ireland, they had a thirst. A thirst that they soon realized could only be quenched with a brew of their own. And so, All About Kombucha was born. They established a core set of values that they’ve followed from day one: Be Sound, Cause Minimal Harm, Work Hard, Uncap Creativity, and Practice Self-Actualization. They claim to be “Ireland’s Only Carbon Neutral Kombucha Brewery.” The first booch batches were brewed in Emmett’s shed. They now occupy a vast 6,500 sq. ft industrial facility located a half-hour outside of Galway in a Gaeltacht (Irish-speaking) area of rural Ireland. They receive government grants designed to strengthen the Irish language and culture in these areas. The facility boasts five brite tanks, a warm room for fermentation with HEPA-filtered air, and an office suite created by converting two secondhand shipping containers. They added windows and doors, painted them, stacked them up, and added some stairs to create a kitchen and office space for the team. It even has disco lights! They started selling in bottles and moved to cans. An automated canning line handles five cans at a time and does 1,000 cans an hour, which is what they were doing a day before! Marketing In 2022, they won the Irish Food Writers Guild Irish Drink Award and appeared on the Late Late television show. They recently had a booth at the Irish National Ploughing Championships, where over 1,700 exhibitors pitch their wares to 275,000 visitors from farms across Ireland who gather in Europe’s largest outdoor event in Ratheniska, County Laois. At their stall in the organic village, they gave out thousands of samples. Many farmers struggle with diabetes and are intrigued by a low-sugar alternative. All About Kombucha is available across Ireland, in award-winning restaurants, and select SuperValu and Tesco’s in Galway. They also sell kombucha kits for home brewers. Flavors Cans of unpasteurized, live, and organic kombucha are available in Ginger & Lemon, Raspberry, and Blueberry & Mint. They are experimenting with Elderflower, Pear and Rosemary in collaboration with other creative foodies. Podcast Listen to the podcast to hear what Keith told me about All About Kombucha during my early morning visit to their facility. The post Profile: All About Kombucha, Galway, Ireland appeared first on 'Booch News.