'Booch News

Following the recent re-posting of the video where Stéphane Erler of Taiwan’s Tea Masters interviews STEALTH Naked Kombucha founder Ronald Chapdelaine and the follow-up profile of Tea Masters, this profile and podcast delves into the background of STEALTH Naked Kombucha. It is marketed as a high-end beverage to connoisseurs with sophisticated palates. It is the result of decades of experience by Ronald, who began fermenting in the early 1990s, just as commercial kombucha emerged. Marketing and Distribution STEALTH has chosen to bypass the standard retail channels. A higher-priced drink than most brands, they focus their energy on corporate, universities, celebrities, professional sports teams, and direct-to-consumer sales. The growing list of venues they target includes chiropractic and physical therapy practices, gyms, fitness centers, major sporting stadiums such as Fenway Park, wedding venues, and food truck markets. Ronald specifically mentions Food Truck Paradise along Long Wharf in New Haven, CT. They’ve built the business to the level where they have almost 2,000 customers, each personally known to Ronald. We offer free home delivery in Massachusetts, Rhode Island, and Connecticut and shipping to the lower 48 states of the USA. Enjoy 16 & 32 oz. bottles or 64 oz. growlers. They rely on word of mouth rather than online advertising and social media. Indeed, the STEALTH Naked Instagram is unique in that it rarely features kombucha. Instead, it reflects Ronald’s art, culture, and history interests. As this small selection shows, he sees this as a way to engage with consumers who share his passions. Differentiation A quirky approach to social media is not all that differentiates this brand from others. Ronald claims that points of differentiation include: We don’t flavor, they flavor We cure, they don’t cure We document (on the bottle), they don’t We focus on pH, others don’t mention We use exclusively use bottled water, others don’t We use high-quality teas, others — who knows? Much of this data is prominent on the label. Transportation I’d interviewed Ronald for an article on supply chain challenges in the Spring edition of SYMBIOSIS, where he shared details of his lifelong background in trucking. His father owned a trucking business, and Ronald knows his 18-wheelers. This allows him to keep costs down and do his own distribution. A creative solution to rising transport costs is taking charge of your shipping. Ron Chapeldine of Stealth Naked Kombucha (Wellesley, Massachusetts) keeps transportation costs down since he is a licensed truck driver who owns his own 1984 vintage Mack truck with a 53-foot trailer that holds 28 pallets. He transports the Essentia alkaline ionized water he uses for brewing 30 miles from Polar Beverage in Worcester, MA. He also makes 1,400-mile long-haul trips to collect glassware at Arkansas Glass in Jonesboro, AK. Ron also owns a 28 ft. second-hand van he bought from Penske for local distribution, complete with a Thermo King diesel reefer unit and rear hydraulic lift gate. SYMBIOSIS, Spring 2023 Essentia is an ionized alkaline living water. Podcast Listen to the podcast to hear about STEALTH Naked kombucha. The post Profile: STEALTH Naked Kombucha, Massachusetts appeared first on 'Booch News.

Following the recent interview of Ronald Chapdelaine of STEALTH Naked Kombucha by Stéphane Erler of Taiwan’s Tea Masters I called Stéphane to find out more about his upscale tea export business. Ronald sources his teas from Tea Masters and I was curious to learn more about the background of this company, who publish a wealth of information online including over 400 educational videos on YouTube and a series of blog posts all about tea going back to 2004. Stéphane started blogging about tea in 2004 after taking classes with Chih Jung Sien (aka Teaparker) the foremost Chinese tea master of his time and author of more than 30 books on the subject. Most of these books are only available in Chinese, however, The Tea Sommelier is in English. In July 2005, he began selling teas and accessories selected with care. Based in Taiwan, he has direct and privileged access to many Oolong plantations and tea ceramics manufacturers. He fills orders worldwide and Airmail shipping is free for any order above $100 to most countries (Europe, North America and Asia). Teas Tea Masters has a huge variety of loose leaf teas available for order, ranging in price from $1.50 for 1 gram of broken loose puerh from Menghai Factory that “comes from the bottom of the bags” to the most expensive: 8 grams of Famous 100 years old Puerh which will set you back $9,999 (!) More typical, at $18 for 25 grams, is the 2021 Spring Concubine Oolong from Shan Lin Xi that is described as: Cultivar: qingxin (ruanzhi) Oolong Harvested: May 9th, 2021 Origin: Shan Lin Xi (1200 m) Process: jassid bitten leaves with strong oxidation and medium, slow roast. Also called Mixiang Oolong (Honey scent Oolong) or Guei Fei Oolong. 1. View The dry leaves are rolled and have a dark brown color. The brew is shiny and clear. The color is a dark orange with shades of brown. The leaves open up well and show signs of insect bites. 2. Scents The dry scents are subdued and like sealed inside the leaves. The brew’s scents remind me of dark, syrupy molasse. There are still ripe, honey and red fruits: currant, cherries. The oxidation level seems even stronger than in 2020. 3. Taste Very pure, clean and sweet. No bitterness or sourness. Just some drying sensation in the back of the throat. The impact on the body is very warming. This tea resonates thanks to a sweet coating in the whole mouth. It lingers in a very deep and slowly building aftertaste. The high mountain origin of this tea adds a lot of power, sweetness and clarity. Pairing advice: This aromatic and powerful tea is an ideal candidate for pairing with a meal or dish that would call for a fruity red wine. A good example would be Thai cuisine. There is a companion video where Stéphane explains the provenance and preparation of this tea. Tea in Literature Stéphane has explored the influence of tea in literature, such as How tea helps us understand the 3 major themes of Proust’s In Search of Lost Time: At the end of the Search, we come to understand that for Proust, turning your memories into art (a book, a music or a painting…) is a way to attain eternity, because the same moment, the same feeling can be lived again and again. His first experience of such a reminiscence comes from a madeleine that he ate with some tea. The combined flavors of the brew and cookie recreated the environment he grew up in his childhood. This ‘madeleine and tea’ experience is of such central importance in the book that the narrator brings it up on several occasions. That’s how he starts to link his memories with a desire to create art in order to preserve these memories. His ‘search’ is to find a way to preserve the time that flies away. For a long time, he pursued an idle life of pleasures, but one days he figures out that he has to write this book in order to preserve all his memories and gain a feeling of eternity. The memories were buried deep in himself. Tea was just a way to access them and enable him to turn them into literature! On a more contemporary note, he has analyzed how the well-known Stephen Covey’s 7 Habits of Highly Effective People is relevant for tea lovers: The seventh and last habit of the ‘7 habits of highly effective people’ book is ‘Sharpen the Saw’. It is about taking time to renew and refresh oneself in four areas: physical, mental, social/emotional, and spiritual. The habit emphasizes the importance of self-care and self-improvement to achieve long-term success and happiness. Sharpening the saw means preserving and enhancing the greatest asset you have–you. It means having a balanced program for self-renewal in the four areas mentioned above. It’s interesting to note that tea can be used to improve all four areas. Tea has an impact on your body, on your mental state, on your social life and it can even have a spiritual dimension. https://teamasters.blogspot.com/2023/08/the-7-habits-of-highly-effective-tea_18.html Podc

This is the eighth in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. While J’s Kombucha was established over two years ago, the podcast interview shares interesting details about the early days of the business. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. Allergy solution Jason Wagner became interested in kombucha over a decade ago when he discovered it helped progressively alleviate his oldest son’s severe allergies. Having learned of the allergy-immune system connection, I had reason to believe strengthening his gut health would improve his immune system, and this in turn would hopefully lead to less severe allergic reactions. Since he was allergic to dairy and other common foods that naturally contain probiotics, I needed to find an alternative source that a picky four-year-old would also enjoy – the answer was kombucha! We started brewing kombucha that spring and by the end of the year my son’s allergic reactions had begun to fade from our daily routine. Tests would later reveal he had shed all but a handful of his allergies. While kombucha isn’t an antidote for those who suffer from severe allergies, I have little doubt that it played an integral role in improving his gut health when few options were available to him. As time passes, my appreciation for kombucha continues to grow along with the size of the batches, and the possibility of sharing J’s Kombucha with new friends. In 2019 he left his job in publishing and launched J’s Kombucha. Large-scale from the get-go Jason decided to go big from the get-go. Rather than the more common path many new brewers follow, from home to a small commercial kitchen, to progressively larger facilities and fermentation processes, he scaled both facilities and processes from the start. This meant investing in a dedicated 2,000 sq. ft. production facility. He also chose to use Stout Tanks Symbiosis brewing vessels that enables the production of kombucha below the 0.5% ABV threshold. In fact, his initial batches tested at 0.17%. Stout’s Kombucha-specific shape provides a balanced environment for both the Saccharomyces yeast and the Acetobacter bacteria strains. Ethanol is metabolized to acetic acid much faster, promoting faster and more complete fermentation. Balance of symbiosis is shifted toward bacteria, reducing overall alcohol production, and yielding better flavor profiles. Individual trays provide contact to oxygen, allowing the aerobic bacteria to metabolize ethanol to acetic acid, sugars to lactic acid, and glucose to gluconic acid. Stout Tanks and Kettles) J’s Kombucha also signed a distribution agreement very early on with Hohenstein’s, who send craft beer throughout southeastern Minnesota. The kombucha is widely available in and around the Twin Cities. They sell around 10,000 cans a month. J’s Kombucha has been following a rigorous food safety plan designed to meet Safe Quality Food (SQF) requirements. Purple J’s Purple haze all in my brainLately, things just don’t seem the sameActin’ funny but I don’t know why‘Cuse me while I kiss the sky. Jimi Hendrix Alongside GTs Cannabliss, Purple J’s is one of the few examples of kombucha infused with the psycho-active THC, instead of the more common CBD infusion. The current product includes 4.2mg of THC, with plans to introduce a stronger 10mg variety. It was made possible by legalization in Minnesota, permitting sales of THC marijuana to people over 21. Formulating the beverage presented unique chemical challenges to emulsify the THC with the kombucha. It was also necessary to form a separate business for certification and banking needs. Flavors J’s comes in various flavors, created with a secondary fermentation with freshly cold-pressed fruit juices. Mango: Creamy, refreshing mango cascades fizzing with tropical aromas, bright tones, & a smooth vanilla finish. Seasonally available December to May. Raspberry: One of our most approachable flavors. Its bold color & brilliant fruity flavor profile are positively delightful; this is the go-to kombucha for first timers. Lime-Mint-Ginger: An intriguing, singular interplay of cool, citrus, & spice that abides by a delicious ever-changing flux. Blackberry: A smooth, understated, crowd-pleasing classic — get swept away by the bubbly cool notes of sweet summertime blackberries. Raspberry-Lime-Ginger: Stellar flavor constellations unfold as raspberry, lime, & ginger coalesce in a multitude of enchanting harmonies.  In March 2023, J’s Raspberry-Lime-Ginger received silver in the Kombucha Brewers International Kombucha Kup. Ginger: A world of flavors is forged within the zesty glittering confluence of spicy, warm, sweet, gingery fizziness. Nectarine: A luscious, creamy, velvety sensory euphoria of enchanting aroma

Troo Food started life as an activist food collective in 2009. They introduced people to raw food, making kale chips, fruit rolls, savory and sweet snacks, and, of course, kombucha. Today, founder Danae Tsekoura works with Elly Lygnos, Orestis Tilios, Daphne Tsatsou, Dion, and Vivi Pratsa. I first heard of them when George Cassimatis of Tsitsiri Kombucha acknowledged Troo Food as his inspiration for launching his commercial kombucha company. Danae connected with Professor Elias Neratzis, an enology (the science of the fermentation of wine) expert at the Athens Technical University who shared a SCOBY with her. She had also traveled to the States and spent time at the Matthew Kenney Institute, learning about plant-based cuisine and “the future of food.” Troo Food believes in “including Raw Food into our diet because it contains high amounts of the nutrients, vitamins, and minerals that we need to maintain good health. These are the medicines the earth offers and we humbly receive them, altering them as little as possible.” They launched their line of raw kombucha right before the COVID lockdown in 2020. They produce around 10,000 bottles a month in the peak summer season. Seasonal tourist visitors are a significant market. They have established cold chain distribution to the Islands where many tourists are found. Online orders are limited to Athens. Flavors Troo Food sells 250ml bottles for Euro $15 a 6-pack Pomegranate Ginger Lemon Raspberry Prickly Pear Hemp Podcast Check out the podcast to hear Danae tell the story of Troo Food’s kombucha. The post Profile: Troo Food, Athens, Greece appeared first on 'Booch News.

As a home brewer I’m well aware of the challenges of fermenting consistent kombucha, and accept that my batches vary throughout the year. I’m impressed by commercial brands that are able to produce a standard product week after week. Larger companies have invested in expensive equipment for an in-house testing department. But what’s a small company to do? Enter Cultured Analysis. Dr. John Richardson, Lauren Schearer, Dr. Job Kegerris The founders were associated with the chemistry department at Shippensburg University, located in scenic the Cumberland Valley of the Appalachian Mountains of southern Pennsylvania. When they were approached by Undone Kombucha in nearby Chambersburg for help in testing their commercial kombucha they realized they were able to offer services that companies across the States could benefit from. As analytic chemists, they appreciated the complexity of the beverage. The science behind how kombucha ferments fascinates them. Lauren was a student in Dr. Richardson’s department. They invited Dr. Jeb Kegerreis to join them and head up R&D. They launched the company in 2021. Testing explained This video explains the method of determining the identities of individual organic acids in a kombucha sample with High Performance Liquid Chromatography (HPLC). This information is useful for understanding the flavor profile of the beverage. Other videos from Cultured Analysis explain measuring pH, TA (titratable acidity), and ABV. Metric-based approach Critical to successful commercial brewing is a metric-based approach. The measurement of ABV, sugar levels, pH and TA over time reveals the numbers to hit. Cultured Analysis offer reasonably priced testing packages that range from $235 for quarterly testing to $600 for monthly testing. Beyond giving accurate numbers, they offer consulting services that dig into process specifics. Each brewer has their own formula, production environment, and challenges. While running tests is easy, putting data to work to solve problems is much harder. Their scientific knowledge of brewing is paired with technical expertise to offer a comprehensive solution that pinpoints reasons for inconsistency to achieve the best product over time. An extensive menu of tests includes shelf-life and nutritional information, and helps maintain compliance with labeling regulations and the all-important ABV levels. Podcast Listen to the podcast to hear the analytic chemists at Cultured Analysis explain their services. The post Profile: Cultured Analysis, Shippensburg, PA appeared first on 'Booch News.

Erica Chemolli was born and raised in Italy and moved to the States in 2018. She founded Kombucha Queen Miami 18 months ago. She started making kombucha as a way to heal her Vitiligo, a skin disorder resulting in white patches on the skin. During her research into natural remedies, she discovered the benefits of kombucha and began making her own low-sugar, ketogenic kombucha to promote health and wellness.  She chose the black and white Panda logo to represent her brand and donates a percentage of profits to Adivit — an Italian association supporting people with Vitiligo. International distribution Kombucha Queen is available in both the United States, Italy, and on American military bases in Europe. Ramstein Air Force Base, Germany She’s enthusiastic about helping promote kombucha in Europe. Flavors Erica started out by selling a shelf-stable “zero sugar, zero carbs, zero calorie” kombucha where “all the sugar is eliminated during fermentation” is sweetened with stevia and flavored with organic natural flavors and organic carrot concentrate. This was sold in plastic bottles and is available in four flavors: Raspberry Watermelon Mint Lemon Ginger Original She has recently created a new formula, available in Europe, sold in glass bottles and cans, which contains a small amount of sugar, in four flavors: Podcast Listen to the podcast to hear Erica tell her story. The post Profile: Kombucha Queen Miami appeared first on 'Booch News.

This is the third in a series of profiles featuring kombucha brands in Greece and Turkey that I visited this summer. In June, I visited Esra and Dila, the founders of Kombucha 2200, in the densely populated Gültepe – Kağıthane district of Istanbul. They started commercial production four years ago and now make 35,000 bottles a month. They have branched out to produce Kvass, kombucha vinegar, fermented pickles, tarhana, and a range of natural kombucha. It all started when Esra started brewing at home and surprised her daughter Dila by showing her over 50 jars that had taken over her apartment in Istanbul. Dila gave up her architectural practice in Berlin and moved back to Istanbul to help launch the business. Esra states: Years ago, as a result of my interest in healthy eating, I discovered kombucha and first started producing it for myself at home. Over time, I experimented on the change and benefit I saw in myself, and developed a recipe that suited my taste, which I could drink even more with pleasure. It was a great find for me as I struggled to find a healthy beverage alternative both at home and out. I loved making kombucha so much that after a while, the whole house was filled with jars. Together with my daughter Dila Ünlü, we established Kombucha 2200, a mother-daughter brand, both because I love to produce and to share this benefit that I see with my loved ones and close circle. Since 2018, we have been working ourselves in every stage of production and branding, from design to production, and we have been working to bring you these healthy flavors with the same care and attention as the first day, with the same quality that we made for ourselves. They started in a small commercial kitchen with a neighbor and friend, introducing local cafes and restaurants to their brand. People were convinced when they “saw the passion in our eyes.” They now employ 15 people. Most are women from the neighborhood, fermenting in 500- and 1,000-litre stainless steel vessels. They sell primarily to Istanbul and are available nationwide in Macrocenter stores. They are seeing an increasing acceptance but are also aware of the innate conservatism of the Turkish market, where, despite drinking more tea than any other country the average person loves their black tea, but is not open to trying fermented green tea. Challenges Inflation is a serious problem in Turkey. They have been forced to increase prices every quarter due to rising material and packaging costs. When they started four years ago, a bottle was 15 Lira. Today they have to charge 50 Lira. Cold chain distribution to the southern coastal towns presents a problem. The retail markets did not understand that this is a beverage that must be stored cold. They had to educate the retail outlets. Home Brew Kits Kombucha 2200 home brew kits are popular. They offer classes in brewing kombucha at local events and restaurants. Flavors Using a base of 100% green tea for a mild taste, they add a range of natural flavors. Peach Rose Raspberry Basil Pineapple Hibiscus Jasmine Mint Lime Lavender Their beetroot Kvass is familiar to Turkish consumers, being similar to the favorite Şalgam Suyu drink. Podcast To hear Dila tell the story of Kombucha 2200 listen to the podcast. The post Profile: Kombucha 2200, Istanbul, Turkey appeared first on 'Booch News.

This is the second in a series of profiles featuring kombucha brands in Greece and Turkey that I visited this summer. It is also the seventh in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. I met Kallia and Aggelos at City Bliss, a wonderful neighborhood vegetarian cafe in Athens. They are currently brewing kombucha at home and have a number of direct sales customers across Athens. In addition, Kallia has distributed to Jara Bistro, on the island of Sámos where her family originated. The Greek Gut is a female founded operation. Kallia is a graphic designer who chose the name when she noticed the typeface she was considering for her labels had a letter “G” shaped like a gut! Growth plans To move beyond the confines of home brewing, they plan to join forces with a co-packer experienced in the production, processing, packaging, and marketing of aromatic and medicinal plants. Their kombucha will have the same recipe and flavors that they have developed and tested to date. Flavors Among the flavors on offer: Pomegranate Mint Saffron Orange Apple & Cinnamon Lavender & Pear Fig & Thyme Mountain Lemon Ginger Mountain Lemon Ginger incorporates the unique taste of Greek Mountain Tea. Indeed, they see great potential in combining the heritage of Greek herbs with the benefits of kombucha. We know ginger isn’t the ‘Greekest’ of flavors, but Mountain Tea sure is! Together, these two potent herbs set you free and transport you straight to your favorite hidden spot on a piece of Greek land. Hydrating and grounding, Mountain-Ginger sets you free. The classic lemon-ginger combo in kombucha is what people crave most. Ginger provides the gut with all kinds of relief while lemon soothes and replenishes the body. We like to top our brew off with natural Greek Mountain Tea which has also been used throughout the years in Greek civilization to aid in digestion and calm the nerves. Greek Mountain Tea is a naturally caffeine-free herbal tea, known in Greek as Tsai tou vounou, translating directly to “Tea of the mountain.” It is brewed using the dried flowers, leaves, and stems of the sideritis plant, found in the mountain regions of Greece. Sideritis, commonly known as ironwort, got its name from the Greek word for iron, sideros. In ancient times, the herb was used to heal wounds caused by iron weapons during battles. The sideritis plant grows wild at high elevations over 3,200 feet and flourishes in partially-arid temperatures. Essentially, this means it doesn’t need much soil, water, or care to survive. Because it is primarily found on the rockiest cliffs of the mountain sides, it is harvested in small batches. Kallia writes: Greece is known for the quality of the natural produce — from fruits to herbs, one simply cannot be disappointed. I want this bacteria culture to feast upon the Greek flavors and become a vital and natural Greek product, despite the tea having Middle-Eastern and Asian roots — this kombucha will unite appetizing forces! We realized the abundance of herbs and flavors found in Greece that are not like any other. There is no coincidence why people who travel to Greece feel so drawn to it — the dreamy deep blue seas, the warm sun kisses on our skin, and of course, the earthly aromatic foods and spices. While her soil hasn’t been known to be strong, Greece is capable of adaptation, which is how it has come to be the home of many edible plants and spices. That being said, we strive to make our product as Greek as possible; we are talking, figs, watermelons, peaches, grapes, sage, mountain tea, lemons, saffron, you name it! We love a multitude of flavors found in other kombucha drinks, such as raspberry and passion fruit, but these aren’t well known in this part of the world. This is our chance to show off our soul-enhancing flavors united with our health-balancing funky tea. Despite the potential and unique advantages of including distinctly Greek herbs, they recognize that introducing kombucha to Greece won’t be easy. While people enjoy the sour taste of their daily coffee and Greek yogurt, there’s an innate conservativism in the culture. Plus, as Aggelos shares in the podcast, there’s a rather unfortunate connotation in some Greek-speakers minds with the very name ‘kombucha’. You’ll have to listen to the podcast to learn what it is! Podcast To hear Aggelos and Kallia talk about starting out selling kombucha in Greece, and to find out what the unfortunate association the word has for Greek speakers, listen to the podcast. The post Starting Out: The Greek Gut, Athens, Greece appeared first on 'Booch News.

In May and June I traveled to Greece and Turkey on vacation. This is the first of a series of Profiles from the trip. George Cassimatis founded Tsitsiri Kombucha in Athens three years ago. We met at his booth at The Meet Market in the historic Athens Gasworks Technopolis of Gazi, hosting a weekend Jazz Festival. George started brewing kombucha in 2007 when he ran a vegan restaurant, but the lack of mainstream acceptance deterred him from launching commercially. Back then, he knew kombucha was taking off, but Greece just wasn’t ready for it. It didn’t stop him, though. Inspired both by a Greek pal who was in the business in the States, and the initiative of Troo Brew which had started selling kombucha in Athens, Tsitsiri Kombucha was born in 2020. His venture was helped by the grant of a 60,000 Euro line of credit from the EU, which reimburses his expenses as he submits receipts. He’s a one-person operation, relying on outside canning and bottling facilities to produce a maximum of 1,000 bottles a month. He is also getting marketing advice from the business school students at Alba University who are helping prepare a presentation for potential investors. Flavors There’s a refreshing selection of organic, unpasteurized Original, Lemon Ginger, Sour Cherry, and Blueberry. In addition to his regular booth at Meet Market events (held multiple times a year), you can find Tsitsiri in several locations in Athens, including 4 Seasons Bio, Athens Vegan Burger, Lot 51 Cafe, and the Avocado Vegan Cafe. Expect to pay around 5 Euro a bottle. Kombucha in Greece George accepts that it is still early days for kombucha in Greece. He sees huge potential to serve the tourist market, both in Athens and the popular destinations on the Greek Islands. However, his raw kombucha requires cold chain distribution. This makes supplying remote islands a challenge. For now, he’s happy to introduce people to his kombucha, one bubbly ΤΣΙΤΣΙΡΙ at a time. Podcast Check out the podcast to hear George tell the story of Tsitsiri Kombucha. The post Profile: Tsitsiri Kombucha, Athens, Greece appeared first on 'Booch News.

Origins Founding brothers Jack and Jordan Sotoriou started the Kombucha Warehouse in January 2022. At the time, Jack had been brewing kombucha at home, Jordan was interested in launching a commercial brand, but when looking on GoDaddy for available names he spotted “Kombucha Warehouse” was unclaimed and inspiration struck. They now stock the UK’s largest online selection of great-tasting kombucha drinks.Their goal is to provide people with an easy and affordable way to access a large variety of kombucha, delivered overnight to their home or office. Variety The Warehouse currently stocks over 220 different flavors from 40+ brands, with new brands being added each month. In fact, they have a waiting list from among the UK’s 90+ brands, and plan to keep expanding their offerings. Their well-designed website is an easy-to-navigate listing by brewery and flavor. It’s easy to see the numbers available – where, for instance, Ginger & Spice leads the flavors on offer with 61 choices, followed by 54 varieties of Floral & Herbal, and 49 varieties of Berry ‘booch. Where else could someone with a thirst for kombucha find a selection like this? Even the most well-stocked natural foods shop will only carry a fraction of these offerings. As well as the more well-known UK brands (Equinox, Remedy, Holos) they carry a wide range from smaller, regional producers — some which we’ve profiled in Booch News such as Hip Pop (originally Booch & Brew) in Altrincham, Laid Bear in Leek Subscriptions Regular customers can save by taking out a regular subscription. Their Kombucha Club offer a unique selection each month, where they feature the latest additions. This is reminiscent of wine clubs, designed to provide customers with a series of wine bottles on a monthly or quarterly basis that they would otherwise have to find and purchase on their own. Wine clubs often behave in a themed manner, providing recipients with red wines, white wines, or a mixture of the two. Likewise, the Warehouse. They also offer larger quantities to offices, who can order 48, 144, or 240 at a time. Podcast Listen to the podcast interview with Jordan to learn more about the Kombucha Warehouse. The post Profile: Kombucha Warehouse, Potters Bar, England appeared first on 'Booch News.

Brewch flavorings were created in 2016 by Brendan Woodward, a kombucha enthusiast. He intended to develop a range of flavors for his home brews that were as healthy and efficient as possible. In 2020 his friend Arturo joined the project to establish the brand and define operations and R&D. They now offer a range of organic flavoring concentrates for kombucha brewers, and FREE SAMPLES are readily available. Food grade standards Bewch is formulated to food grade standard, specifically for kombucha brewing, to stay compatible with a live culture. Ethyl alcohol is naturally compatible with the yeast and kombucha biome. Using these flavors helps kombucha brewers avoid pasteurization and a “kill step” since it is a non-caloric solution to the fruit-juice-as flavor and similar syrup-based flavoring systems.  Brewch is used following primary fermentation (F1) of raw kombucha, kefir water, cider, framboise, or malt beverage. It is SCOBY Safe and will not harm the precious biome of the probiotic beverage. Just a few drops per serving are added before bottling. Specifics: The flavors have been thoroughly tested for kombucha and other fermented beverages. Brewch flavors are fully “SCOBY safe” — tested to ensure that it cooperates with the acetobacter and yeast colony to promote healthy, sustained growth.  Brewch kombucha flavorings are concentrated from organic compliant, vegan, gluten, and sugar-free organic essences from fruits and vegetables Because Brewch is sugar-free, you have final control of your flavoring, fizz, and sweetness during F2 fermentation.  Brewch flavors can help with long-term predictability and consistency, streamlining the manufacturing and scalability of production.  Flavors The current line of flavors is:  Pearesto, Mango Magic, Lemon Grass, Ginger, Cucumber, Manna Fruit, Cranberry Apple, Chai Spice, and Basil. These are used, in a 1:1 ratio, with either of the pre-flavoring conditioners, Miracle Mixer and Miracle Potion. These soften harsh acid notes in naturally brewed kombucha and opens up the beverage for full and shelf-stable flavoring without the introduction of foreign yeast, sugars, or off-notes typical in fruit juice concentrates. Brewch is owned by McKnight Standard LLC, an FDA-registered and inspected flavoring company in Monroe, WA. Free Samples Brewch is happy to send FREE SAMPLES of their full range of kombucha products to any home based or commercial brewers. Podcast Listen to the podcast to hear what Brendan and Arturo told me about their flavorings at the KKON23 event. The post Profile: Brewch Kombucha Flavorings appeared first on 'Booch News.

After spending a week in Long Beach at KKON23, I planned to drive back home to Northern California on Friday, April 21. Before leaving greater Los Angeles, I visited Trey Lockerbie, the founder of Better Booch in Huntington Park. I spent over an hour touring their warehouse and production facility and heard about the company’s growth. Listen to the podcast to hear what he shared with me. Company growth Trey and Ashleigh started brewing kombucha commercially in 2012, distributing at LA Farmer’s Markets. Since then, they have charted a course of steady growth to become a nationally distributed brand, producing 85,000 gallons a month. Trey discovered kombucha when his sister was diagnosed with breast cancer at 24. After learning about the health benefits of kombucha, he started brewing it for her at home. Both had a background as professional musicians, working with Rihanna, Lady Antebellum, Selena Gomez, and Lenka. Still, they wanted to do something that would allow them to earn a living without touring. They bootstrapped their business for the first six years before raising $2.5 million in a funding round led by Crush Ventures. In the early days, Trey drove around Los Angeles delivering 100 cases of kombucha a day out of their minivan. They started by renting a shared commercial kitchen, working from 11 pm to 3 am since these were the cheaper hours. They then signed a lease on their own space. Unfortunately, this was misrepresented as having all the necessary manufacturing permits. They had to completely re-do the plumbing and electrical wiring. To make the numbers work, they shared the space with a cold brew coffee company they met at a local farmers market. Ultimately, that turned into a partnership that was instrumental in the growth of both brands. Finding synergies with other brands wherever possible helped to build a community of entrepreneurs working together — swapping contacts and sharing resources. In 2022 they celebrated 10 years in business. They’ve recently started distributing in Trey’s home state of Indiana and across the Midwest. Why cans? Ashleigh and Trey believe in the environmental benefits of packaging and distributing their kombucha in cans. This Instagram post explains the reasons: We dig canned kombucha MORE than glass bottle kombucha. It’s more sustainable, easier for us to take on our adventures, and can save you some loot when stocking up…now that’s what we call cultivation in a can. Better Booch’s Head of Product, and quality control analyst, Joshua Herskovitz, PhD. who qualified in Food Materials at Cornell University, and is familiar with Food Contact Material testing, addressed concerns some have that the plastic lining that protects aluminum cans from the acidic liquid might leach chemicals into the drink. He references a study underway by Dr. Gavin Sacks, who he studied under at Cornell: The cans we use are BPANI (BPA not included) lined to prevent any corrosion and migration from the can. The manufacturer performs corrosivity testing with each one of our SKUs prior to issuing us a warranty on the use of the can for our flavor. They can afford us this warranty because they perform individualized corrosivity testing on each of our product lines. As Dr. Sacks pointed out, kombucha pH is considerably less acidic (1 whole pH point=10x) than colas which have been proven to be fine. In addition, in order to be approved by the FDA for use as a food contact material (FCM) liners must undergo extensive testing in acidic environments (such as pure acetic acid) and prove to not corrode or leach into the food product. Individual manufacturers must undergo their own FCM licensing from the FDA proving that they are capable of creating food packaging to the appropriate standards of the FDA. Trey goes into more detail about their reasons for using cans in the first few minutes of the podcast. Flavors Known for imaginative flavors, Better Booch offers consumers a fizzy, refreshing kombucha powered by premium loose-leaf teas, adaptogens, herbs, and botanicals, low in sugar while remaining truly raw, unpasteurized, and non-alcoholic. The kombucha, brewed and canned in-house, uses no juice, powders, chemicals, or concentrates in its 100 percent tea-based blends. Among the lowest in sugar on the market (only 5g per serving), it is brimming with probiotics and beneficial acids produced from fermentation, while polyphenols and antioxidants from the tea support overall health and immunity. Better Booch offers eight flavors: Ginger Boost Golden Pear Hibiscus Healer Morning Glory Rose Bliss Strawberry Lemonade Citrus Sunrise Island Hopper Philosophy From the start, they realized entrepreneurs will inevitably face obstacles they must overcome. They were inspired by stoic philosophers who counsel that what does not kill you, makes you stronger! A picture of Warren Buffet hangs on the wall of Trey’s office. He acknowledged the impact meeting Buffet had on hi

Jake Ahles’ presentation at KKON23 Unlock the Power of Visual Content Marketing: Boost Your Brand’s Impact, Engagement, and Sales highlighted why, in today’s highly visual world, brands need to stand out from the crowd with a powerful and engaging visual content marketing strategy. Jake is the founder of Foodtography Studio: a visual content marketing company specializing in food and beverage CPG brands, particularly those with an eye toward the future of food and beverage. For over 10 years he’s worked with brands around the globe to help them engage their audience, accelerate sales, and gain market share. His KKON workshop shared details of: A comprehensive, actionable game plan for implementing a highly effective visual content marketing program that resonates with your target audience and sets you apart from the competition. An exclusive look at the F.E.E.E.D. Framework, a powerful cheat sheet that serves as your ultimate guide to crafting compelling visual content. The five elements of F.E.E.E.D, which Jake says are essential ingredients of any successful visual content marketing campaign, and will enable you to create striking and impactful content, are: Facts Education Entertainment Excitement Differentiation The challenge, for many kombucha brands in emerging markets — frankly, most of the planet — is how to differentiate from beverage alternatives such as soda, bottled water, and beers. For those in mature markets, it would also include how to differentiate from other kombucha brands. The piece Jake left out of his KKON workshop was examples of him own work, which can be found on his website. Here are some examples. Still Photography Video 1 Video 2 Podcast Following his presentation, I sat down with Jake and asked him to explain in more detail his views on visual marketing, and the services he offers. To find out more, contact him. The post Foodtography appeared first on 'Booch News.

KKON23 was held April 18 – 20 at the Westin Hotel, Long Beach, California. Over 150 attendees and exhibitors enjoyed hands-on workshops, presentations, and exceptional networking. We took the opportunity to ask a random selection of attendees to share their impressions of the event. Listen to the podcast to hear from: Flower Crown Kombucha, Tampa, FL Crossfade Kombucha Cocktails, Boise, ID Wirehaired Booch, Lewisville, NC Reboot Hard Kombucha, San Diego, CA Casa Alquimista, Culver City, CA Kaldi Kombucha, Guatemala Club Kombucha, Colombia Zestea Kombucha, Taiwan FermenSante, Haiti BFF Kombucha, Spencer, WI The post KKON23 – Attendee Impressions appeared first on 'Booch News.

The partner sponsors of the Kombucha Conference exhibited at booths in the hotel. I spoke with each about their services, hear what they told me in this podcast. Anton Paar Anton Paar develops, produces and distributes highly accurate laboratory instruments and process measuring systems, and provides custom-tailored automation and robotic solutions. It is the world leader in the measurement of density, concentration and CO2 and in the field of rheometry. Anton Paar GmbH is owned by the charitable Santner Foundation BrewLogix MarketMyBrewery creates growth opportunities for craft brewers through an ecosystem of marketable pathways between brewers and their fans & customers. Fully integrated with the New BreweryDB®. Craft lovers trust BreweryDB® to find, filter, search, and route their way to breweries in the neighborhood and around the world. Whether driving the main highway or biking the local trail, the BreweryDB® App builds meaningful pathways between fans of craft and the brewery experience. Draft Lab Founded in 2016, DraughtLab grew out of a collaboration between sensory experts and problem-solving software designers that share a common love of the industry. Disillusioned by the cost and complexity of available sensory systems, we set out to change how sensory programs function; breaking down the existing barriers to entry and creating an accessible, affordable and powerful product. From the first chance meeting, it was clear that we wanted to create something special and be guided by our shared core principles. Ekos Powering nearly half of small- and medium-sized U.S. breweries, Ekos is the leading brewery software solution for forward-thinking beer producers. Run your entire business better, save time, and discover game-changing insights with one central system. Fermentis Fermentis is an agile and expanding company, dedicated to fermented beverages industries. It is a business unit of Lesaffre Group, global key player in yeast and all its applications for over 160 years. Our roots are strong while having an audacious spirit. As things happen during the fermentation… our goal is to discover them all for you in terms of taste, flavour and pleasure. FirsdTea Organic. About 50% of all US organic tea imports come from China. Firsd Tea leads in organic from China. Sustainable. Trusted source of sustainable teas for international tea brands. GEA The GEA brewpub separator skid is a ready-to-go centrifuge package unit to clarify beer, wort and other products in brewpubs and smaller breweries. It is the ideal starter skid designed for the particular needs of microbrewies. Global Organics Global Organics has been providing certified organic food ingredients to manufacturers and wholesalers worldwide since 1992. Hoffer Plastics Drop-Lok. For ridgid and flexible packages. Nepal Tea Collective Nepal Tea Collective is an immigrant-owned business established in 2016. We are a public benefit corporation that distributes freshest teas, organically grown and packed at origin in Nepal, to the US and worldwide. Petainer Petainer is a responsible manufacturing business that strives to design and produce highly innovative, circular products that can be collected, reused or recycled. Rare Combinations In 2017, Rare Combinations Founder Nick Robertson was trying to start a kombucha brewery in Athens, Georgia. After discovering the 0.5% alcohol content limit in the US, he set out to create an affordable alcohol content detector for kombucha brewers. Today, over 150 brewers around the world now use the Rare Combinations alcohol content detector! Saxco From spirit bottles to wine bottles and closures to capsules, Saxco Select is stocked nationwide and available at unbeatable prices for quick fulfillment. We leverage a world-class global network of manufacturers to produce our Saxco Select products to exact specifications and our sourcing experts are onsite during production to maintain the highest level of quality. All this so that you have the surety of supply you need and the quality packaging your craft deserves. Stout Tanks Our high quality craft brewing equipment is 100% sanitary and made from premium 304 stainless steel, offering superior sanitation and easy cleaning. Choose from a variety of conical fermenters, brew kettles, IBC totes, variable capacity tanks, mash tuns, hop backs, brite tanks, and other equipment for making quality Beer, Wine, Kombucha, Cider, Mead, Cold brew coffee and more. We have sizes for home brewing and commercial brewing systems, and can custom build any tank to fit your needs. Teatulia The cultivation of delicious organic tea through an intentional business model that seeks to positively impactall stakeholders and externalities from garden to cup/glass/can, leaving our world better than we found it. Tradin Organic Tradin Organic supplies the international food industry with globally sourced, organic raw ingredients. UBC Group The distribution center for quality beer & beverage equipment,

The 9th Annual Kombucha Summit (#KKON23) kicked off today in Long Beach, California. I caught up with a few of the attendees and asked what they anticipated getting from the event. They’d come from the Mexico, Japan, Ireland, and across the US. Listen to this brief podcast to hear what brought them to Long Beach. Featured: Valle Sana, Mexico BFF Kombucha, Wisconsin Teagasc, Ireland Ship Kombucha, Japan Flying Embers, California Wirehaired Booch, North Carolina Sametang, Florida The post KKON23 Anticipation appeared first on 'Booch News.

This is the sixth in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. Husband and wife Helena and Daniel are the co-founders of Culture Kitchn based in Queens, New York. They first fell in love with kombucha because it truly changed their lives. For Helena, it improved her overall digestion, and for Daniel, it eliminated his lactose intolerance.  The idea for Culture Kitchn came when they realized, as Asian-Americans, the flavors they grew up with were not on kombucha shelves. So, they took it upon themselves to produce flavors that reflected different cultures, design packaging that playfully speaks to each–and brew the drink in the way they wanted to enjoy. Think Lychee and Yuzu. Ultimately, Culture Kitchn’s mission is to offer a taste of different cultures–through cultures. This month marks their first anniversary of being self-employed. After months of debate, Helena quit her full-time job to start a beverage company with Daniel. “It felt like a crazy idea at the time, but I just knew that if I didn’t take the risk now, I wouldn’t later. I had to follow my gut…”Brewing kombucha started as a hobby in their kitchen. They wanted to build their immunity while having fun experimenting with different flavors and combinations, such as kombucha chia seed jello. After two years of sharing it with friends and family, they decided it was time to also share it with the world. And so the creation of Culture Kitchn began.The venture had its own set of challenges. Even today, they find stepping into breweries and brewing supply stores intimidating. But, Helena says, “I have to push past the ignorance in a predominantly male industry and introduce myself as someone who isn’t just homebrewing as a hobby or a brand ambassador for some company. If I want to learn how to scale this business, I’d have to put myself in uncomfortable situations.”One year later, they have brewed over 3,000 bottles, are stocked in 10+ brick-and-mortar stores, and have spoken with thousands of people sampling their product. They’ve learned how to: Create temperature-regulated spaces (both hot and cold) Adjust a CO2 regulator to get the right PSI Handle 55-lb kegs on a daily basis Create digital assets on Adobe Illustrator to bootstrap their marketing “It’s just the beginning, and I have so much more to learn. But five years ago, I would’ve never have thought this was the journey I’d be on.” Flavors The flavors are promoted with a nod to Asian-American culture: 2x Lychee Kombucha. Enjoy while… Eating soup dumplings Playing mahjong Snacking on pineapple buns 2x Yuzu Kombucha. Enjoy while… Binging your favorite anime Slurping udon Indulging on mochi ice cream 2x Apple Kombucha. Enjoy while… On a hayride around an orchard Snacking on cider donuts Wandering through a corn maze Podcast Listen to the podcast hear about Culture Kitchn from Helena and Daniel. The post Starting Out: Culture Kitchn, Queens, NY appeared first on 'Booch News.

This is the fifth in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. After moving from Boston to a small town in the Rocky Mountains, Kayla Doan first tasted kombucha and six short months later has launched Wildflower Kombucha. Salida is a town of 10,000 with a strong sense of community. There are plenty of on-again/off-agin home brewers among the residents, so having a year-round supply of mindfully brewed, sustainable kombucha is welcome. Kayla applied her background in small business consulting and the technology industry to develop a ‘lean’ business that fully engages an environment ‘circular economy’ where all containers are recycled. Having to purchase a supply of glass bottles would have been a deal-breaker as she bootstrapped the business, having the community source them was a big savings, Next, she plans to adopt a CSA (Community Supported Agriculture) model where people can buy a share in the business to support development. She currently brews out of a commercial kitchen, ramping up and down as seasonal demand changes. Generative AI Kayla first came to my attention when she posted on her Instagram that she used the generative AI program Midjourney to brainstorm her logo. She then posted the options to her Instagram asking for customers to vote on their favorite. This also helped keep costs down in the critical start-up stage. She describes the process on LinkedIn, stating: For startups and small businesses, the promise of democratized AI is just that – the opportunity to level up with fewer resources and less time. And, to maybe have some fun along the way.Looking ahead, I believe the most exciting opportunity here is the website layouts Midjourney generated. Now these are impressively good. A future where all marketing collateral, including visual, is generated for you in a couple of prompts is closer than we think. Podcast Listen to the podcast to hear Kayla describe the journey of starting her business. The post Starting Out: Wildflower Kombucha, Salida, Colorado appeared first on 'Booch News.

Founder Brian Igersheim has used his food science background to brew kombucha since 2000. After years of his friends and family enjoying his unique and palatable fermented tea, he finally decided to give it a try (with a push from his younger brother) on a broader scale.  What started in 2015 in a small commercial kitchen in San Rafael has migrated to a fully built, state-of-the-art 11,000-square-foot brewing facility in an industrial park on the outskirts of Novato, distributed from coast to coast and internationally. Marin Kombucha is named after Marin County, California, listed among the 10 wealthiest in the US. Interestingly, the very first Booch News Instagram post pictured the “Innovative dispenser for Marin Kombucha at Copperfield Books in San Rafael. A credit card swipe switched on the pumps, which dispenses the ‘booch and increments the charge — just like any petrol pump.” We then profiled the company in 2019 when BevNet interviewed Brian, who shared his brewing philosophy, focus on draft kombucha, and marketing strategy. Back then he noted an interest in the sports world that continues to this day. Brian has a rule of thumb that a gallon of authentic kombucha can be produced from two square feet of a facility. Their current facility can therefore produce up to 5,500 gallons. Rebranding Marin kombucha is not alone in rebranding. Unlike many others, the new design was developed in-house. This display, from my local Safeway in late February, shows the more recent labels with a modern font alongside the original look with the picture of the iconic Mt. Tamalpais, a Marin county landmark. The transition signifies a move from traditional kombucha look to an “active culture probiotic tea” that promotes a healthy microbiome with healing properties (probiotics, antioxidants, detoxifying acids) while functionally supporting active lifestyles. Flavors All flavors are based on the same mix of black and green teas. They brew a blend of one-third Dragonwell (Lung Ching or Longjing in local parlance) Chinese green tea that tastes sweet, mellow and rounded, and two-thirds black Keemun Chinese black tea with a fruity, lightly smoky, flavor and lingering floral aftertaste. They infuse twice, initially at a lower temperature, then at a higher temperature. This minimizes the caffeine content. Flavors are Original Oak Aged, Pinot Sage, Apple Juniper, Ginger Lemongrass, Apple Juniper, Melon Rose, Cactus Agave, Raspberry Cacao, and Blood Orange Cardamom. Certain flavors work well as cocktail mixers: the Melon Rose goes well with rum, the Pinto Sage in a red wine spritzer. The oak aging comes from added oak tannin that ties together the sweet and sour flavors since kombucha cannot be in an oak barrel like wine and bourbon can. They add organic herb and fruit flavor extracts to minimize sugar content for an ABV of 0.2-0.3%. Distribution Find Marin Kombucha in all Safeway, Whole Foods, Mollie Stones, and Nugget Markets, as well as over 100 other independent locations throughout Northern California and parts of Nevada. Marin Kombucha 5-gallon kegs are available nationwide and served as a healthy non-alcoholic beverage in restaurants, hotels, cafes, offices, gyms, and universities. They offer national distribution to corporate offices. They will supply free kegs to bars and restaurants and pay the difference if the tap does not pay for itself. In their experience, the bar owners find offering a non-alcoholic alternative pays. They can replace a beer tap and generally find kombucha quickly becomes one of the more profitable taps. However, even at stores like Whole Foods, many shoppers don’t appreciate the tart taste of traditional kombucha. They are marketing to the 90% of the population who have not tasted kombucha, as with sports teams. Play Ball! Marin Kombucha sponsors the CPSDA (The Collegiate and Professional Sports Dietitians Association) and is served in over 30 pro and college facilities nationwide.   Their distribution in collegiate and professional sports organizations is negotiated and evaluated by the Team’s Sports Nutritionists, and the beverage is served to players in their athletic facilities.   They recently became the first kombucha brand to earn GMP registration from NSF that verifies a manufacturing facility has the proper methods, equipment, facilities, and controls in place to produce products that meet the requirements for professional and collegiate sports organizations including WADA, MLB, NFL, NBA, NHL standards. This has allowed them to be added to facilities such as MLB clubhouses which require this certification. The list includes professional Football, Basketball, Hockey, Baseball, and College (SEC, ACC) Teams. Podcast During a tour of the brewery, Brian explained their methods in detail and shared his vision for the company and the reason they rebranded. The post Profile: Marin Kombucha, Novato, California appeared

It’s always a pleasant surprise to find locally-brewed kombucha when you are traveling. Spending a couple of weeks in Mexico, I discovered the Elixir Spot Vegan Cafe tucked away in a quiet courtyard near the Los Muertos pier at the end of Francisca Rodriguez in the Zona Romantica in Puerto Vallarta on Mexico’s Pacific coast. The cafe offers a full vegan menu, with breakfast and lunch smoothies, bowls, juices, and more. They also brew their own kombucha. Monica, her husband Omar, and daughter Georgette run the place. Monica added kombucha to the menu two years ago, and now sells four flavors (Cucumber, Fruit, Ginger & Mint, and Hibiscus) for 65 pesos (US$3) a bottle. The kombucha is brewed right there in the cafe, and Monica says hello to each SCOBY in the morning, saying a prayer, blessing the ferment, and offering customers a drink that heals and sustains them. They sell the product in the cafe to a rotating group of tourists and loyal local customers, many bringing bottles back to refill. Monica freely shares extra SCOBYs with anyone interested in brewing their kombucha at home. Podcast Listen to Monica share her passion for kombucha in this podcast. The Elixir Spot Vegan cafe is located at Francisca Rodríguez 142, Zona Romántica, Emiliano Zapata, 48380 Puerto Vallarta, Jalisco, Mexico. Open 9:30 am – 5:30 pm Mon – Sat. The post Profile: Elixir Spot Vegan Cafe, Puerto Vallarta, Mexico appeared first on 'Booch News.

Lou Dillon founded Twisted Kombucha following a career as a nutritionist in the UK’s National Health Service (NHS) and completing her MSc at London Metropolitan University in microbiology. She carried out an 18-month program of microbiological, biochemical, and analytical testing of kombucha. She analyzed the caffeine content of kombucha determined by different ratios of black and green teas. She concluded: The caffeine content in Kombucha ranged between 0.208 to 0.571mg/ml. The study revealed the need for manufacturers of commercial Kombucha to establish routine testing and quality control analysis of caffeine in the beverage to comply with EFSA (European Food Safety Authority) labelling regulations. — Application of high performance liquid chromatography (HPLC) to the analysis and determination of caffeine in home brewed and commercial variants of Kombucha. It is evident that the biochemistry and microbiological composition of kombucha is varying and complex; and still more research is required to fully understand fermentation processes and dynamics. It varies with environmental and geographical differences, fermentation vessels, substrate type and concentration,incubation temperature and time. — Evaluation of chemical and microbiological characteristics of kombucha tea produced during an extended fermentation. Launching In September 2019, Lou left the NHS and bootstrapped her company — just before the COVID-19 pandemic hit. As a one-woman operation she does everything by hand and bottles 300 liters at a time. Last August she expanded into a new facility in Hertfordshire. Her product is now available in 40 locations across North and East London, including the prestigious Partridges in Sloan Square, Central London. She also sells online. The move to the new production facility involved adjusting to the new environment until the kombucha was back to the quality she requires. Flavors She offers five standard flavors created with infusions of fruits, botanicals, and herbs as well as additional seasonal flavors. Flavors include: Cucumber, Mint, and Lime Strawberry, Hibiscus, and Ginger Butterfly Pea Flower Hibiscus and Lavender Ginger, Pineapple and Cascade Hops Natural Podcast Listen to Lou tell the story of Twisted Kombucha in her own words. [The telephone recording quality improves after the first couple of minutes.] The post Profile: Twisted Kombucha, London, England appeared first on 'Booch News.

This is the fourth in a series of Profiles of Berlin-based kombucha brewers, which I scheduled around the weekend Kombucha Summit. I was not able to visit ROY at that time, but on my return to California, I made contact with Fabio from ROY Kombucha, and we spoke on the phone about his business and his role in producing the Kombucha Summit. Fabio Carlucci grew ROY Kombucha from a kitchen counter in 2019 to an international brand with a 60,000 cans a month capacity. He has also spun off the Kombucha Brewing Kit subsidiary for home brewers and launched the annual Berlin-based Kombucha Summit. ROY was founded in 2019 with the aim of creating a new generation of beverages. The project began in 2018 when Fabio and his serial entrepreneur co-founder Rupert started looking at the potential of a business built on fermented products. After experimenting with water kefir, they pivoted to kombucha. They started in a 20 sq meter (200 sq ft) kitchen, canning by hand. In 2021 they moved to the 120 sq meter (1,300 sq ft) facility they are in today. Organic growth Their initial facility allowed them to produce 10,000 cans a month (by hand!), and they now have a capacity of 50-60,000 cans. They employ 12 full-time and several part-time staff. From the start, they enjoyed a demand from Berlin cafes and restaurants. They now distribute throughout Germany as well as other EU counties as far away as Ireland. The decision to start with cans, and a shelf-stable formula, enabled e-commerce and export with lower shipping costs. Kombucha Brewing Kit During the first COVID lockdown they pivoted to e-commerce and took advantage of the interest in home cooking of everything from banana bread to kombucha. In October 2022, they launched the Kombucha Brewing Kit as a stand-alone company with a German-language website and Instagram that offers home brewing kits and advice. Flavors They brew a shelf-stable organic kombucha that is naturally refreshing, made with the highest-quality teas, and full of organic acids and B vitamins. Their cans are available in Ginger, Raspberry, Lemon, and Pure Prana flavors, and a changing line-up of limited editions. Kombucha Summit During the four months they were waiting for the commercial kitchen to open, they turned their attention to the need for a European-based kombucha gathering. They organized the first Summit in 2019 and then held virtual events in 2020 and 2021. The 2022 Summit was the second in-person event. My extensive reports give full details on past events. Podcast Listen to the podcast to hear the story of ROY Kombucha and the Kombucha Summit in Fabio’s own words. The post Profile: ROY Kombucha, Berlin, Germany appeared first on 'Booch News.

Welcome to the first podcast of the New Year featuring bestselling author Duff McDonald! Duff is the author of several critically acclaimed books, including “The Golden Passport: Harvard Business School, the Limits of Capitalism, the Moral Failure of the MBA Elite,” and “The Firm: The Story of McKinsey and Its Secret Influence on American Business.” His most recent book, Tickled: A Commonsense Guide to the Present Moment, includes a chapter on kombucha. In this podcast, we’ll hear how Duff was introduced to kombucha via GT’s Gingerade, and what quickly turned into a five-bottle-a-day habit led to him becoming an accomplished home brewer who keeps 30 gallons on the go in his upstate New York home. Duff’s podcast How to Tickle Yourself, which he co-hosts with Matt McButter (!), has featured KBI President Hannah Crum discussing Consciousness and Kombucha, and the founder of what Duff considers “the best commercially available kombucha in the New York region” Adam Benziger of Laughing Gut Kombucha. Check into Duff’s podcast, read Tickled, and you’ll quickly see how broad his interests are. He’s into Bob Dylan, Sri Aurobindo, technology, business, education, parenting, innovation, art, and more. What’s fascinating is the role kombucha has in his life, both as a beverage and a touchstone for his philosophy of life. Duff titles the chapter in his new book ‘Infinite Kombucha.’ It starts with a quote from John Luis Borges on the nature of the infinite. He shares details of how he began home brewing in 2019 and his delight in experimenting with various flavors. The promise of kombucha is possibility. The flavor of a particular kombucha in choice. Do you know why this happens? Because kombucha is a living drink. That is, it is made with a living yeast. It is alive. Anything that at is alive contains the universe, or infinite possibility. Kombucha is infinite possibility in a drink. Tickled, p. 226 Listen to the podcast, and you’ll hear details of his home brew setup (with a kegerator in the kitchen for his family to enjoy their freshly brewed ‘booch). What he calls “a different kind of hobby” is a springboard for life: So we try to eliminate uncertainty in the places where we don’t want it. But the key is then to seek it out in the places where we do. That is what hobbies are for,although you don’t really see the results until you’ve invested the effort. Once you have the craft, you can reside in the deep now, and let uncertainty come at you with all it’s got. That’s why we read. That’s why we play music. That;s why we ski, surf, dance, talk, grow gardens, and more. It’s why we make kombucha. Tickled, p.234 There’s more about Duff on his website, including an essay on How My Kombucha Hobby Transformed My Life. Podcast Listen to the podcast to hear Duff explain why he’s “tickled” by kombucha. The post The Duff McDonald Interview appeared first on 'Booch News.

This is the fourth in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. Craft beer background Shawn McGovern discovered kombucha when he needed a hangover cure after one too many beers. He drank a bottle of GTs Gingerade and was instantly hooked. He is a self-confessed craft beer lover who transferred his expertise in home brewing that beverage to kombucha. He’s been making kombucha at home for eight years and is on the point of launching Twilight Kombucha commercially. Reiki energy Shawn is a Reiki practitioner who also teaches yoga and meditation. He infuses each batch of his ‘booch with positive Reiki energy, which “brings the highest vibration into play.” His vision for the business is to open a full-blown wellness center where kombucha on tap would be offered alongside classes and healing sessions. Meanwhile, he’s keeping his day job as a graphics designer. He’s happy to have secured a 500-sq-ft commercial space in Morrisville, PA, and once the permits are in place, he’ll start selling his kombucha in early 2023. Taprooms Shawn plans to distribute in kegs and cans. Since he is familiar with the craft beer market, he wants to convince local taprooms to add kombucha to their lineup. While not naive about the challenge, since this is not something beer brewers typically embrace, he notes, “a lot of the beer brewers are missing the mark by not having kombucha on tap. Sometimes people might not want a beer, but still want to hang out with the crowd.” He often hears that they “don’t want to waste a tap for kombucha” but explains that they are missing a growing part of the market, and that offering kombucha will attract a broader spectrum of customers. Mentor Shawn acknowledges his debt to Laura at High Point Kombucha in Allentown, PA. Laura has been producing kombucha commercially in the Lehigh Valley for four years. She stepped up when he was looking for help. She agreed to mentor Shawn, answer his questions, and even gave him a tour her brewery. She had also started out in a 500-sq-ft facility. Her business has boomed and this year her brewery tripled in size. By sharing her expertise Laura is helping “make the pie bigger” for kombucha lovers in the NJ/PA area. Podcast Listen to the podcast to hear Shawn tell the story of his new venture. The post Starting Out: Twilight Kombucha, Morrisville, Pennsylvania appeared first on 'Booch News.

Griffin Halpern brews Mucha Kombucha in the Basque Country of northern Spain. Originally from San Diego, California, Griffin has always been an active person, athletic and adventurous. He spent his youth playing semi-professional football, skating and traveling. While a member of the Claremont McKenna College football team, he discovered the importance of nutrition in physical performance. Around this time, in 2004, he started drinking kombucha and making his own. Production Mucha Kombucha has been in business for the past four years. They are based in Oiartzun, inland from San Sebastián in the province of Gipuzkoa. From an original fermentation of 50 liters that he gave away to friends, production expanded into a range of vessels, from 100 to 8,500 liters. Griffin’s Saturday presentation at the Berlin Kombucha Summit — ‘Keys for a traditionally fermented commercial kombucha’ – was a cautionary tale aimed at helping new brewers avoid “making the same stupid mistakes I made.” Many of the lessons were around the layout of a physical plant where brewery equipment needs to be accessible, scalable, and economical. Having the space to ferment is a new brewer’s most critical decision. This includes selecting suitable vessels for primary fermentation, chilling the results for stability, and sufficient storage before bottling and shipping. The advice was as obvious as having the labeling machine next to the bottling machine. He recommended Günther Frank’s book on kombucha. Flavors All bottle labels identify Mucha as a ‘California – Basque Country’ company. Standard flavors are original, apple and ginger, pomegranate, and tropical (a blend of coconut zest, wild strawberry leaves, safflower, and vanilla). Limited Editions include Turmeric & Pepper with curcumin. This strong antioxidant contains anti-inflammatory, antibacterial, and antifungal properties activated by the black pepper’s piperine which absorbs curcumin. There’s also an organic Café Sakona coffee-based variety and the “very freaky” Zapiain Sagardoa based on an apple-cider must. Distribution They sell 98% of the product in glass bottles, with 2% going into local outlets in kegs. In addition to the standard 330ml bottles, they introduced a 750ml bottle that is returnable and reusable. They are in 400 stores across Spain and southern France as far north as Bordeaux. Socially responsible Mucha gives 1% of profits to the Coral Vita – an organization that helps restore the world’s dying coral reefs. Podcast Listen to the podcast to hear the story of Mucha Kombucha in Griffin’s own words. The post Profile: Mucha Kombucha, Oiartzun, Spain appeared first on 'Booch News.

As reported in the recent profile of Paper & Tea, there’s a European trend for consuming quality teas. This can only benefit kombucha brands, that market to the same consumers. During my recent visit to Berlin for the Kombucha Summit, I took the opportunity to travel to Hamburg (a 90-minute train journey north) and check out the warehouse HQ of Alveus Premium Teas, where I was given a tour by Sales Manager Nic Standaert. Alveus is a premium tea wholesaler with a massive warehouse outside Hamburg in northern Germany. They boast the most extensive inventory of tea and infusions in the world. The company was founded in 2006 when Daniel Trenk decided to turn his passion for tea into his career. In the following years sales grew, allowing them to expand their facilities, purchase larger volumes, and blend exclusive teas and infusions for their customers. By 2012, they prepared more than 1,000 blends of teas and infusions. Today, their catalog contains more than 1,500 recipes. Their warehouse is a cornucopia of teas, herbs, and aromas that are sourced from around the world, packaged, and shipped to tea stores, restaurants, and cafes in over 70 countries. They also have offices in Málaga, Spain. Blends The teas are sold in small, fresh batches. The majority of their sales are blends. Each tea is selected, blended, and packaged by hand. These blends, carefully weighed and ready for mixing, form attractive mandalas. Pure teas for kombucha brewers They sell pure (unblended) teas to several European kombucha brewers. Among the teas that might interest brewers looking for creative OG options are unique organic offerings such as their Black Golden Snail 1st grade (“A firework of the senses in terms of taste, nutty-sweet notes in combination with a finely tart finish”). Or the South Korea Green OP (“…roasting nine times and grinding nine times in order to extract as many tannins from the leaves as possible. The result can be seen and tasted: small hand-rolled leaves that envelope the aroma of the entire tea plant.”) Or Himalayan Snow Mountain white tea (“This unfermented, extremely rare tea, features buds that are largely covered in white fluff. The tea itself will tickle your taste buds with its unusually mild and slightly sweet flavor. These delectable leaves are harvested 1,600 meters above sea level in the Ilam Valley in Nepal.”) Kombucha brewers can request free samples of their teas. German Tea Association Alveus is a member of the German Tea Association, founded in 2020. It represents German-speaking areas (Germany, Austria and Switzerland). Their annual report highlights consumption trends. In 2021 around 50 billion cups of tea were enjoyed in Germany. Of these, just under 19 billion were black and green tea, alongside over 31 billion cups of herbal and fruit infusions. Sales of organic quality teas, herbal, and fruit infusions surged in 2021, with 15.9% of all teas sold bearing the organic label. The proportion of organic herbal and fruit infusions also rose by 10.4% from 2020 to 2021, reflecting a growing shift on the part of consumers to more sustainable approaches. Although loose-leaf teas continued to hold sway, preferred to teabags at a ratio of 55% to 45%, the latter option is becoming increasingly popular, reflecting how solutions of practical convenience are now the priority. In sum The German Tea & Herbal Infusions Association and its members can look back on 2021 as an exceptionally good year despite – and even thanks to – the global pandemic. As COVID-19 took hold, the year saw German demand for teas, herbal and fruit infusions soar, with almost 95,000 cups drunk here each minute. Meanwhile, the already high annual per capita consumption rose still further by 1.5 liters to 71.5 liters in 2021. Over half the total, 42.7 liters, was herbal and fruit infusions, with black and green teas making up the remaining 28.8 liters and crossing the 20,000-plus tonne mark for the first time. Tea Report, 2022 A little-known fact (outside Germany) is that residents of East Frisia lead the way in tea drinking. And not just nationally, but globally. An impressive annual consumption of 300 liters per capita (compared to 28.8 liters Germany-wide). Indeed, the 475,000 people in Ostfriesland drink an average of six cups of black tea a day, exceeding per capita totals for Ireland (222 liters) and Great Britain (177 liters). Blimey! Podcast Sales Manager Nic Standaert shares more details about Alveus Premium Teas in this podcast interview. The post Profile: Alveus Premium Teas, Hamburg, Germany appeared first on 'Booch News.

I’ve been curious about the growing popularity of quality teas worldwide, wondering if they signify an opportunity for kombucha brands to appeal to some of the same consumers. My review of The Republic of Tea noted the origins of this trend in the United States in the 1990s. While in France earlier this year, I spotted two quality tea stores in La Rochelle. Therefore, I was fortunate to meet tea sommelier and ‘Head of Tea Experience’ for Berlin-based Paper & Tea, Eduardo Molina Anfossi, at the November Kombucha Summit. At the time, I missed out on the opportunity to visit one of P&T’s Berlin stores in Germany, but Eduardo scheduled time to talk with me on the phone. Paper & Tea is a Berlin-based company and pioneer in a worldwide movement toward enjoying high-quality teas. Founded by Jens de Gruyte in 2011, they have been working to create a stronger market awareness for good tea and a modern tea culture. These marketing lessons are clearly transferable to any brand wanting to introduce quality kombucha. The trend to refined teas was not an overnight thing. No more than kombucha is enjoying overnight success. Indeed, it took ten years for P&T to achieve significant growth. Just so, it’s still early days in most countries of kombucha. As quality tea gains market share, so, Ipso facto kombucha. Jens’ passion and motivation to found a tea company are apparent in this exquisite video: Tea philosophy Just as there is a ‘kombucha philosophy’ around gut health, embracing a new trend, and breaking down preconceptions about what an acceptable beverage looks and tastes like, so P&T has identified the thousand-year-old philosophy of tea drinking: Tea is much more than just a drink. It connects us as a medium of human communication, culture, inspiration, and creativity. And that’s just what we want to bring alive with you. Together we want to explore new horizons, exchange ideas, and create exciting encounters. P&T sells hand-processed pure, whole-leaf, and herbal teas of the highest quality. They offer a collection of classics such as white, green, black, yellow, Oolong, and Pu-Erh tea, all from carefully chosen growing regions. Quality experience Each of P&T’s growing number of stores offers a quality experience. They are venues designed to host the enjoyable experience of drinking tea with friends. They are called ‘Paper and Tea’ because the original store in the elegant Charlottenburg neighborhood stocked paper “like tea, a medium of communication.” They still celebrate communication by hosting a series of creative Tea Time Sessions, as in this example: A Tea Time Session will take place in Cologne: And this time, you can let your creativity run wild. As you would expect from Paper & Tea, it’s all about paper, pens, and plenty of inspiration.  In her hand lettering workshop, Gaby from schriftschatz.de will take you into the world of “beautiful writing” and teach you the basics of calligraphy. She emphasizes the design of the individual letters, compositions, and overall design. Techniques and materials are discovered and remixed over and over again. Ornaments of flourishes, banners, bows, and lines are added as one fancy. The attention to detail creates a harmonious overall picture in hand lettering, which conveys the idea at first glance. Of course, it comes with the perfect tea accompaniment. Likewise, their online store is clean and easy to navigate, with free EU-wide shipping for orders over €100. It does not take a marketing genius to see how a savvy kombucha brand could move beyond the limits of the usual taproom experience (often modeled on the chili and chips craft beer taprooms) to something more … refined .. like this. Hockey-stick growth Since launching 11 years ago, P&T has had to educate consumers in the German-speaking regions they sell into. Their challenge was to convince a predominately coffee drinking population to explore the world of tea for the first time, unlike countries such as the UK and Australia, where the task is to convince people to switch from a daily cuppa to better quality tea. They see their mission as democratizing tea. They sell 60-70% pure teas but have expanded into tea blends as well as stocking a wide range of tea accessories. Their tea-tasting sessions are offered both in stores and online. It took them ten years to seed the market, slowly getting to know their clients, educating, and refining their offerings. Until last year they only had five stores. By the end of this year they will have opened seven more. In 2023 they plan to expand further, into French and English-speaking regions. The growth was driven organically via word of mouth, with high-end stores driving consumer acceptance. Podcast Listen to the podcast to hear Eduardo describe P&T’s origins, mission, and future potential . The post Profile: Paper &

This is the third in a series of Profiles of Berlin-based kombucha brewers, which I scheduled around the weekend Kombucha Summit. I was not able to visit Fairment at that time, but on my return to California, I made contact with Paul from Fairment Kombucha and we spoke on the phone about his business. Back in 2014, Paul Seelhorst and Leon Benedens were promoting the paleo diet at events around Germany. They brewed a small amount of raw kombucha to offer as refreshment at their convention when a distributor asked them to supply larger quantities. They founded Fairment in 2015. Challenges They were immediately aware of some uniquely German barriers to success. There were almost no coolers in retail stores. Government regulations require they accept all used bottles for cleaning and reuse. They needed a bottle with a cap that would pop out if too much fermentation occurred. These barriers required them to find a suitable partner, which helped them launch. They broadened their product offerings and moved into online sales well before COVID. They now do most of their business online. They held workshops on brewing, created a YouTube channel, and blogged — all to educate the German public about this new drink and fermented foods. They now host Germany’s largest online community for fermentation and kombucha brewing. After rapid growth during the pandemic when home baking and brewing took off, they experienced a steep decline in sales 18 months ago. They almost went bankrupt but have stabilized, and sales are gradually recovering. Kombucha and beyond You can buy their kombucha in four varieties. Or buy their kits and brew your own. Fairment offers a starter kit for home brewing kombucha, yogurt, or kefir. They sell sauerkraut, sourdough, and vegan cheese. For those who want a quick fix, they have nutritional supplements to ensure a good gut feeling. These “super microbes” are a unique mix of spore-based bacteria that, in contrast to other products, can survive stomach acid and settle in the intestine for several weeks. There they promote microbial diversity for more well-being. They help with the general maintenance of diverse intestinal flora.They advise taking two capsules daily with meals. The capsules retail for €34.90 for a month’s supply. Rap-meister Seelhorst In addition to a wide range of instructional videos (in German), Paul has a background as a semi-professional rapper. Here is extolling fermented foods in a style you won’t have seen before! If you think that’s good…this one is even better! And then there’s this seasonal one… Fairment videos have been watched over a million times, with the most popular gathering over 70,000 views. Future plans They accept that the German retail space is not a welcoming one. The limitation on cooler space is a primary limitation. Paul speculated that it would take a brand like Pepsi, Coke, or a large beer brewer to underwrite refrigerators in retail stores, on which they could piggyback. Meanwhile, they continue to reach an ever-growing number of German consumers online. Podcast Listen to the podcast to hear the story of Fairment in Paul’s own words. The post Profile: Fairment, Berlin, Germany appeared first on 'Booch News.

This is the second in the series of Profiles of Berlin-based kombucha brewers, which I scheduled around the weekend Kombucha Summit. Meeting a frequent contributor to Booch News and a legend in the worldwide kombucha industry was indeed one of the highlights of my trip to Berlin. Tadeusz Zagrabinski is the owner of Café Bärbucha, a surprisingly small storefront on a quiet street in the Schöneberg area, close to the center of Berlin. We’d corresponded several times, and I have re-posted his blog content on the History of Kombucha, as well as a multi-part ‘Kombucha 101’ series which goes into great detail on tea, sugar, water, the SCOBY, and the fermentation process. These articles show the range of Tadeusz’s expertise in all things kombucha and fermented foods overall. I was looking forward to meeting him in person, sampling some of his brews, and discovering more about the cafe and his fermentation skills. I was not disappointed. The cafe The cafe is closed on Mondays and Tuesdays — allowing Tadeusz and his wife Elizabeth time to catch up on orders and prepare ingredients. I’d arranged to meet on the Monday after the conference ended. When he greeted me, I was immediately struck by how compact the space was. The storefront window was filled with jars of fermenting foods, and the small kitchen area in the back was packed to the ceiling with SCOBY’s and jars of kombucha. The outsized reputation of the brand had led me to expect something much larger. Tadeusz, originally from Poland, spent much of his career in the States as a chef. His culinary training was evident in the organization of the kitchen — everything had a place and a clear function. Teas Bärbucha Kombucha varieties are based on carefully selected, premium teas. As you can read in his guest posting on tea, the use of Black, White, Green, Oolong, Pu-erh, and Yellow teas is the foundation for his offerings. Examples include: We use a Sheng Maocha Pu-erh from 2017 that comes from 200-year-old trees. This particular tea makes an excellent and light Puerh Kombucha. … We feature two different Oolongs to make two of our different kombuchas. One of them is called Lan Gui Ren, or Ginseng Oolong. It is an unusual Oolong, where the tea leaves are rolled and are coated with Ginseng powder. We picked this Oolong for extra health benefits. … Our Jade Silk Kombucha, made with a very special and very delicate Organic Jade Silk green tea that comes from Dongzhai plantation, in Yunnan province in China. This particular tea has discernible, natural passion fruit notes and those notes come out even stronger after the fermentation process. You won’t find any ginger, fruit, or similar additives in this ‘booch! It was an absolute delight and quite an education to sit in the cafe and have Tadeusz share a half-dozen different bottles of these and other teas, explaining the process of creating each. Health-conscious customers I was curious to hear about his experience as a pioneer in introducing kombucha into Germany and the changes he’s seen since he opened in 2015. You can listen to his story on the podcast. What struck me was the number of people seeking him out at the recommendation of health practitioners, who had been advised about the benefits of introducing kombucha and fermented foods into their diet. I’d heard at the conference that the German market was unique in that consumers were more likely to cut expenditure on foods when, as is happening worldwide, they are faced with challenging economic times. The French, Spanish, and Italians will economize elsewhere to enjoy good food and drink. Germans are, apparently, willing to cut back on food to save money. This means a bottle of kombucha at 4-5 euro is not seen as an alternative to soft drinks. Instead, it’s more of an investment their health those who understand the benefits. It’s obviously not the case that the German public doesn’t have a thirst for beer and wine. As Katharina Kurz from Brlo Craft Beer touched on this topic in her presentation at the Summit — craft beer is not taking off across Germany as it has in the UK and USA, since many Germans are happy supping cheaper supermarket beers. It will be interesting to see if this attitude changes as the market evolves. Fermented foods Unfortunately, we didn’t have time to sample the many fermented foods available. In addition to their 20 varieties of kombucha in three lines, they produce an extensive range of other products. This includes ten variations of sauerkraut, fermented cauliflower, beets, dill pickles, garlic in honey, fermented kefir, whey, and seasonal sodas for kids! Tadeusz hosts afternoon tastings for customers when the cafe is open. Lengthy fermentation results in tasty and beneficial products. Podcast Listen to the podcast to hear Tadeusz discuss the origins of kombucha in Germany and the changes he’s seen over the past seven

I scheduled a full week in Berlin, where I reported on the Kombucha Summit over the weekend. That gave me plenty of time to connect with local brewers. This is the first of a series of Profiles from the trip. Origins In 2014, Julian embarked on a trip to India where he discovered kombucha. As soon as he returned, it was clear to him: he has to make that product more popular in Germany and people should know more about its positive effects on our health. Julian has been developing the KulchaBox products with love and dedication since 2020. In 2021 Anja joined him and they both created the KulchaBox Store where in addition to their own products, created in the brewery at the back of the store, you’ll also find a lot of other exciting, sustainable, innovative and social brands. Sustainability They are proud of being part of the growing trend towards “more conscious” consumption, where many consumers consider criteria such as sustainability, fair trade, etc. when making their purchasing decisions. One consequence of this development is the long-lasting trend towards organic products and towards regional or local products, with which consumers, in addition to short (environmentally friendly) transport routes, often also get high product quality and a “emotional connection” (tradition, homeland, craft etc.). Their target group of customers also want innovative, fair and healthy products that have another function or effect in addition to refreshment. Kombucha, Gin, and more… In addition to the various flavors of kombucha–made with Guayusa Tea–that are brewed in the back room, the store has a cornucopia of eclectic, locally sourced products. Among them: Roots Radicals – Handcrafted zero-waste Berlin foods OEL/Thalassa – Greek olive oil Knalle Popcorn – Gourmet treats Glutenfreie Heimat – Gluten free breads Pleta Geschirr – Fair Trade dishes made in Nepal Twisted Nut – Small batch roasted nut spreads Bien Honig – Natural honey Angelique’s Finest – Strong coffee from strong women! Crazy Bastard Sauce – Berlin’s award-winning hot sauce Rettergut – Foods from top quality left overs Karmakollektiv – Organic teas and coffees Just Nosh – Vegan and gluten-free snacks Spree Gin/ Grote Spirits – Organic Berlin spirits (also blended with their kombucha! See below.) LQR Company/ Cuate – Jamaican Rum Duschbrocken – Hand pressed shampoo Treu Refill – Organic conditioners Devia Cosmetics – Vegan and fair trade natural cosmetics from Hamburg lipfein – Natural lip balm Dentafari – Premium tooth care 4peoplewhocare – Natural cosmetics StayInAKite – Upcycles clothes and bags made from kits and surf sails. Uniquely, they sell a variety of their kombucha blended with gin. It’s a match made in Berlin. The first kombucha long drink in a bottle. The refreshing notes of Spree Gin pair perfectly with our Magucha Kombucha Butterfly. Lean back and enjoy this light kombucha long drink. .33L sells for €6,50. Prost! Podcast To hear Julian and Anja describing KulchaBox in their own words listen to the podcast The post Profile: The KulchaBox Store, Berlin, Germany appeared first on 'Booch News.

The partner sponsors of the Kombucha Summit exhibited at booths on the mezzanine level above the main auditorium. I spoke with each about their services, hear what they told me in this podcast. CDR Kombucha Lab The CDR KombuchaLab system combines analysers with dedicated chemistry to perform kombucha quality control. CDR KombuchaLab is an innovative system for the analysis of kombucha, which is used to optimise the production process obtaining results in real-time. It can be used in all production phases from the beginning of fermentation to the bottling of the finished product. Clemens Getränketechnik Clemens Getränketechnik is your competent partner for sales and service in the areas of filling, capping, cleaning, labelling and packaging up to a performance range of 20,000 bottles per hour. They have been working successfully with Italian partner companies for over 45 years, which they represent exclusively in Germany, Benelux and Scandinavia. In addition, they have been distributing stainless steel tanks for beer and wine for over 20 years. Good Culture Kombucha Good Culture Kombucha supplies pre-fermented kombucha ingredients to over 150+ kombucha brands globally. Their main ingredient “Manna-K” allows kombucha brands to produce the highest quality delicious kombucha possible, easily scale up their production and guarantee their product is alcohol-free. With stock available from their warehouses in Amsterdam, London, Dublin & Cincinnati USA it can be delivered to you within a couple of days Leogant Kombucha is a living beverage. The quality of your kombucha starts with the right quality of water. LEOGANT transforms tap water into the quality of fresh spring water. The Berlin based studio creates custom solutions for the food industry to produce with high-quality purified water. With the water concepts of the carbon-neutral, value-driven company, you will have a head-start regarding water quality. Polsinelli Since 1958, Polsinelli has been manufacturing equipment for the production of wine, craft beer, olive oil, liqueurs and kombucha for small and medium-sized entrepreneurs, manufacturers as well as for hobbyists. Their products are designed in harmony with tradition, handcrafted with the support of technologies and high-accuracy techniques. Since 2017, the company has been focusing on the production of equipment for fermentable products like kombucha. Quality4Food Quality4Food provides metal packaging solutions for the beverage industry. They provide a range of canning lines starting at 10 cans per minute, including depalletising, filling and closing, labelling and seam control systems to verify your can is closed correctly. Rare Combinations In 2017, Rare Combinations Founder Nick Robertson was trying to start a kombucha brewery in Athens, Georgia. After discovering the 0.5% alcohol content limit in the US, he set out to create an affordable alcohol content detector for kombucha brewers. Today, over 150 brewers around the world now use the Rare Combinations alcohol content detector! Taste Labs Taste Labs are a private label manufacturer based in Bruges, Belgium with a fermented drinks pilot factory specialised in kombucha, recognised for its years of experience and a market leader in Europe. They offer a complete service, starting with the development to the production and management of the finished product. Their pilot factory offers production runs from 1,000 to 30,000L. Mannanova Mannanova helps small, medium and large kombucha producers launch and scale their production. They do this thanks to in-person workshops, the online Kombucha Masterclass and consulting mandates. They also produce Manna-K, a kombucha base that stabilises fermentation in order to minimise alcohol and exploding bottles. It’s ideal for ensuring a consistent product, scaling your production and simplifying your life! The post Kombucha Summit Berlin: Day 2 – Partner Experience appeared first on 'Booch News.

At the end of a very full day of conference presentations, networking, partner booths, refreshments at the kombucha bar and a great selection of lunch foods, I asked some of the attendees to share their impressions of the event. Listen to the podcast to hear what they had to say. The post Kombucha Summit Berlin: Day 1 – Audience Impressions appeared first on 'Booch News.

The Kombucha Summit 2022 (#KS22) kicks off on Saturday morning. On Friday evening I caught up with a few of the attendees staying in the Aletto Hotel across the road from the Kühlhaus venue. They’d come from the Netherlands, Latvia, and elsewhere. Listen to this brief podcast to hear what brought them to Berlin. Featured: Fanis, Botanical Shaman, Latvia Tina, Bengal Tea-Jute, Kolkata Jaris, Untamed Kombucha, Netherlands The post Kombucha Summit Berlin: Anticipation appeared first on 'Booch News.

This is the third in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. JZT is named after the three founders: Jirka, Zdenda, and Tom. They were childhood friends who first encountered kombucha during their student days in North America. After returning home they found that–like many others in parts of the world where kombucha s not well know–they searched in vain for something similar. Zdenda, Tom, Jirka Starting out Jirka started making kombucha in his kitchen. Everyone loved the taste. Soon, the three friends decided to start a company and prepare kombucha on a large scale. They were able to research the information they needed to produce at scale from YouTube videos and Googling online resources. They also teamed with other Czech kombucha brewers to discuss marketing and retail strategies. It took them a year to find a suitable building in Prague to house their brewery. They faced the challenge of finding a suitable place at a price they could afford. Production is currently at 2,000 liters a month, and they have room to double that. They ferment in 1,000-liter stainless steel tanks. To date, the company has been funded from their own savings. However, they are open to securing loans to help them grow. Kombucha in the Czech Republic When they returned from their time abroad, only a few people in the Czech Republic had heard of kombucha. This is partly due to more people traveling abroad, as they did, and partly due to stories in the media. Having stalls at local farmers markets helps them educate the public. Compared to three years ago, they have seen a marked increase in the awareness of kombucha. There are now a half-dozen brands in the country, which is not many for a population of over 10 million. As with Ireland and UK, we expect other brands to appear as demand increases. JZT JZT is well positioned to become a leading brand in the region. They make a raw, unfiltered kombucha. While the war in Ukraine has caused a shortage of glass bottles, their 320ml servings are available in health food stores, restaurants, and cafes in Prague. In addition to classic, pure kombucha, they sell flavored versions made with fruits, vegetables, and herbs. They offer five standard flavors: OG (pure kombucha made with Sencha and Assam teas), Passion fruit, Bergamot, Strawberry/Bergamot, and Blueberry. They also develop an ever-changing number of limited edition seasonal flavors. Podcast To hear Jirka tell the JZT story in his own words, click on the podcast below. The post Starting Out: JZT Ferments, Prague, Czech Republic appeared first on 'Booch News.

This is the second in the series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. Tracy Desmond fell in love with kombucha after visiting the long-established Maui Kombucha Taproom while on vacation in Hawaii. She brews her kombucha in San Jose, the heart of Silicon Valley, and sells at farmers markets in nearby Los Altos as well as over the hill in the coastal town of Santa Cruz. Tracy launched Cruz Kombucha in April of this year, the same month as the KBI Kombucha Conference which she attended as a ‘Brewery in Progress’. While initially unsure what to expect at the event, she was impressed by the presentations, workshops, and networking with other attendees. Her dream is to have a taproom of her own, and is meanwhile building out a network of commercial accounts at cafes, bars, and restaurants that carry her kombucha on tap as well as in bottles. Flavors Cruz kombucha is available in a wide range of flavors with quirky Northern California names, ranging from Coastal Zest and Redwood Raspberry to the more unusual Mycologic – and blend of organic mushrooms including Reishi, Lion’s Mane, Chaga and sage. Sage is also featured in the popular Scarborough Fair flavor, which fans of Simon & Garfunkel should have no difficulty in guessing the three other ingredients. They use high-quality, organic and locally sourced ingredients, with seasonal flavors using local in-season produce. Podcast To hear Tracy discuss her decision to launch as well as plans for the future, check out the podcast. The post Starting Out: Cruz Kombucha, Northern California appeared first on 'Booch News.

On a recent visit to Lisbon I was able to visit AMO Kombucha and OH-K! Kombucha. However, I ran out of time to meet with other brands. So, on my return to California, I made contact with Camila from Rooted Kombucha and we spoke on the phone about her business. Wellness Coach Camila Balbi was born in Rio de Janeiro, Brazil, and started brewing kombucha in her kitchen in Cascais, Portugal four years ago. It was while working as a health coach that she first discovered kombucha when researching auto-immune disease nutrition to assist her patients. It was love at first sip and from that day on she´s never stopped brewing. After two years of home brewing, producing up to 200 liters at a time, she took the plunge into commercial production. Her factory in the Marvila district produces the bottles that are sold throughout Portugal. A distributor secured shelf-space in some of the larger stores and production doubled this summer. She notes the popularity of her kombucha among the increasing number of overseas visitors–both tourists and permanent residents– attracted to Portugal. Camila is now looking for partners to invest in her growing business and take it to the next level. She’s looking into selling her kombucha on tap, as well as offering a range of fermented products. Flavors Rooted is a premium kombucha available in a variety of flavors including Orange Blossom, Lemon Ginger, Moroccan Mint, and Mango Passionfruit. Podcast To hear Camila tell the story of Rooted Kombucha in her own words, listen to the podcast. The post Profile: Rooted Kombucha, Lisbon, Portugal appeared first on 'Booch News.

This is the second report from Lisbon, where I spent Friday, June 24, visiting OH-K! Kombucha in the morning and AMO Kombucha in the afternoon. I want to thank everyone who hosted me with typical Portuguese grace and openness. Artisanal Kombucha Paula and Rapha emigrated from Brazil and founded an artisanal kombucha company in Lisbon. They rent a large warehouse in the Marvila district, with plenty of room for expansion. It’s a labor-intensive operation that they are in the process of automating–purchasing a pump to save the effort of lifting containers of hot liquids and planning to invest in an automated bottling machine to speed up that chore. Their watchword from the start has been to create kombucha with love and art, hence the name: AMO Kombucha. They spread the love locally, distributing to cafes, shops, and restaurants in the city. Tasting notes In a throw-back to my experience judging entrants in the Kombucha Kup at KKON22 in April, Rapha poured samples of each of their flavors and invited me to judge which was most pleasing: Original, Ginger, Red Berry, and Pomegranate. Each was quite delicious and would have held its own in the Kup if they had taken them to Long Beach. As always, my preference was for Original — a light, well-balanced ferment of quality green tea with good carbonation. They selected the green tea they use after sampling ten varieties at the Companhia Portugueza do Chá where tea is championed as a “mystical experience.” The tea is sold in containers engraved with the “profile of Catherine of Braganza, a Portuguese princess who loves Chinese tea, and her cameo is now forever engraved on our tea cans.” AMO’s focus on artisanal processes extends to choosing the individual stems of fresh ginger they juice, ensuring the pulp, along with the SCOBYs, are composted. Podcast Listen to the podcast to hear my wide-ranging conversation with Rapha. The post Profile: AMO Kombucha, Lisbon, Portugal appeared first on 'Booch News.

Following a visit to Aquela Kombucha in Porto, my journey along the west coast of Portugal in my brother-in-law’s sailboat reached the port of Cascais, which is a short train ride from the capital Lisbon. Despite the short notice (there being no way to plan arrival times when sailing), I made appointments to see two kombucha companies. My day started at 10:00 am meeting OH-K! Kombucha and ended after 6:00 pm at AMO Kombucha. I want to thank everyone for the generous welcome. This is the first report of the day. Customer education OH K! Kombucha founder Renato Braz arranged for me to meet him on Friday morning at Miosótis Bio, a large natural foods store in Oeiras, mid-way between Lisbon and Cascais. He had set up a tasting booth near the entrance to the store and offered samples of three flavors, taking the time to discuss the taste and health benefits with people who had often never tasted kombucha before. As many brands know, customer education is a necessary and valuable way of growing a local market. Chinese medicine Renato practices traditional Chinese medicine and advises his clients on the benefits of kombucha to aid digestion. Through his practice, he discovered the benefits of fermented foods in helping balance the body. In Chinese medicine, it is said that the sour flavor relates to the Wood element of the five elements (Wood, Fire, Earth, Metal, and Water). Just as Spring renews life, fermentation is a form of growth. Chinese nutritional theory believes that this growth ‘factor’ strongly assists Liver and Gallbladder health. Renato and his colleagues spent three years experimenting with different kombucha ferments before they felt ready to launch the company, which they did in December 2019. We plunged into a process of study, tests – with some fiascos in between – and improvement, based on the ancient Chinese recipe for this healthy drink/medicine and inspired by the Japanese proverb “fall seven times and get up eight.” Oh-K! is a very ‘dry’ tasting drink, low in sugar and, through various carefully developed techniques, shelf-stable while not being pasteurized or excessively filtered. We create kombucha with personality and a strong identity, full of color, richness and flavor. The recipes are made with large amounts of plants and fruits and not based on extracts, essences or concentrates. They stock 2650ml, 330ml, and 750ml bottles and encourage customers to pair their drink with meals rather than seeing it as a ‘soda replacement.’ They make a ‘pure’ or original flavor that uses Portuguese Hysson tea from the Azores, which has a distinctive flavor from the volcanic terroir of those islands. Their most popular flavor is based on dried ginger — which gives specific Chinese medical benefits. In addition, there is a red fruit-based flavor. As well as ‘booch, they sell a line of three flavors of Agre kombucha vinegar. This is fermented from green tea over three months. Production Facilities After spending time with Renato, his marketing associate Ana drove me the 40 minutes into the hills north of the city, where they have extensive production facilities. There is excellent water in the hills, and the industrial park facility allows for enormous headroom for expansion–they are currently using a fraction of the available space. I met with Susanna, who heads production. She walked me through the process, from steeping and fermenting to flavoring and bottling. The warehouse holds many cases, which happily sit at room temperature before being shipped. Listen to the podcast for Susanna’s detailed description of the process that allows for shelf stability. Home brewing Oh-K! cater to the needs of the home brewer. They sell a variety of kits based on their organically certified SCOBYs. Customers order from across Europe and as far away as Brazil, which naturally has a strong connection with the native-language homeland. Cocktails and Mocktails Their Chinese medicine heritage does not mean they are abstemious. They produce two booklets listing several cocktail and mocktail recipes, often developed in-house at the end of the workday. These are available as e-book downloads. Podcast To hear the Oh-K! story in full, listen to the podcast. The post Profile: OH-K! Kombucha, Lisbon, Portugal appeared first on 'Booch News.

Kombucha exists as a vehicle for positive change and it is for this purpose that I share it, so that it catalyzes the discovery of new, healthier and more sustainable paths.Maria Lima, Founder & Owner Aquela Kombucha is located in the Bonfim neighborhood of Porto, close enough to the center to attract tourists, but equally a place where residents stop by. On a recent visit to this beautiful city, I met founder and owner Maria Lima and her associate Francisco Costa. Maria launched Aquela two years ago. Despite the challenges of the pandemic, the business has prospered on a quiet side street not far from the bustling downtown. Taproom The location boasts Portugal’s only taproom, a compact space with a half-dozen taps where new flavors appear. One of the more recent additions is Manjerico, flavored with a basil-like plant which gives a nice grassy flavor to kombucha. Portuguese traditionally gift these small potted plants as a symbol of love on the June feast days St. Anthony and St. John. Fermentary Aquela ferments a mix of green and black teas and uses their own highly acidic starter. They aim for a genuine and authentic fermentation that will still appeal to first-time ‘booch drinkers. Most of their output is distributed in the region to stores and restaurants. Indeed, after my visit I stopped for tea and a snack at the nearby “Two Cats” cafe (O Porto dos Gatos) where, in addition to prowling felines, I saw they carried Aquela. Maria has established a compact, yet sophisticated, fermentary in the rear of the premises–visible to customers in the taproom. Like many in this industry, she started as a home brewer and consulted with craft beer brewers to select her equipment. Bottling is still by hand, and plans call for an automated bottling line. Their sustainable business practices include support for planting native trees in the Serra do Alvão mountains, and recycling cloth tote bags, which they print with their logo and sell for a reasonable price in the taproom — ideal for carrying home a case or two! Podcast To hear Francesco and Maria describe the business in their own words, listen to the podcast. The post Profile: Aquela Kombucha, Porto, Portugal appeared first on 'Booch News.

Fermenting & Co is a new kombucha company in Les Sables-d’Olonne in the department of Vendée. It was founded by two cousins, Florian Chupeau and Alexia Arrivé after they visited the United States and Australia. Florian discovered kombucha during his various trips to Hawaii and California, “he immediately adopted it,” explains his cousin. For her part, Alexia had already been preparing kombucha at home for several years when she decided to go to Australia in 2019. “I had plans to travel. But when Covid hit in 2020 I found myself stuck. During this period, we called each other regularly. He explained that he loves kombucha, and we thought there was something we could do together.” Their small brewery is located in the light industrial Plesses area of the city. As one of only 35 brands in France and the only one we know of in the Vendée department, Alexia and Florian are trailblazers educating the people in their region about the benefits of kombucha. Sailing in for a personal visit I’m currently sailing from Ireland to the Mediterranean on my brother-in-law’s boat. I took the opportunity to visit Fermenting & Co on the day we moored at Les Sables — the legendary port where the greatest sailing race around the world, the Vendee Globe, starts and ends. This solo, non-stop circumnavigation is called the “Everest of the seas.” Our efforts are far less strenuous and allow plenty of time in ports along the way. (All kombucha sightings will be posted to Instagram.) As with my visit to Aqua ViTea on the East Coast and Local Roots in Southern California it’s always fascinating to see production facilities firsthand. Alexia’s operation is on a different scale than the industrial-scale facilities in Vermont and Vista. Nevertheless. the compact space they occupy contains a fermentation room, chiller, canning, bottling, and labeling lines. Just one year old (they opened on World Kombucha Day, February 21, 2021!) the company has a line of raw, organic kombucha sold in brown glass bottles. They are experimenting with a shelf-stable line to be distributed in cans. Plans include developing a wider range of fermented foods and drinks. Fermenting & Co has e-commerce ‘click and collect’ orders and is available in over a dozen local stores and restaurants. Flavors There are six flavors available Pure: The OG with pleasant notes of green and black tea.Elixir: Raspberry, Blueberry, Hibiscus and Beets.Spice Elixir: Lemon, Ginger, and Turmeric.Detox: Mint, and active charcoal.Calm: CBD (newly legal in France), Mint, and Lime.Tonic: Lemon, Turmeric, and Ginger.Power: Spirulina, Apple, and Celery. They also sell seasonal flavors. Better together Alexia is encouraged by the willingness of some, but not all, French brands to cooperate and share information. As I first reported from the UK in 2018, kombucha in Europe is available in a limited way compared to much of the States. While Britain (with over 80 brands) has seen the drink gain in popularity, in France the market is largely untapped. Hence the benefits of la coopération commerciale when consumer education trumps trade secrets! Podcast To hear Alexia tell the story of Fermenting & Co in her own words click on the podcast. The post Profile: Fermenting & Co, Les Sables-d’Olonne, France appeared first on 'Booch News.

This is the first of a new series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique way, and their story has lessons for us all. Eric Kelchlin started Boochy Call Kombucha eight short months ago. Despite being a new kid on the block, his Full Monty blend of cold-pressed beets, candied lemon, and spicy chili (with a hint of horseradish!) won a Bronze Award at the recent Kombucha Brewers International KKON conference. Origins Eric started as a homebrewer of beer. After struggling with alcoholism, he stopped brewing beer and switched to kombucha, which he discovered was an acceptable alternative to beer. He started home brewing ‘booch with repurposed his beer brewing equipment. The name ‘Boochy Call’ came to him in a flash of inspiration. He immediately bought the domain and secured a license for home brewing. He found an abandoned farmhouse and goat cheese facility in western Maryland and took a lease on a barn built in 1735. Licensing After checking the county zoning requirements and securing liability insurance (which took three months), he started fixing up the space. It took 14 months to gain approval as a food production facility. The county inspectors did not know what kombucha was, so he had to educate them on the process and equipment he would use. The inspectors paid regular visits, some lasting five hours. Production started as soon as the license came through in August 2021. Production and distribution He initially planned to distribute at local farmers’ markets, but started selling — almost by accident — at local stores, coffee houses, and resorts. Despite owning 160 5-gallon kegs, most coffee shops did not have kegerators. He checks online for used kegerators and provides them to new customers. However, many stores requested bottles. He now spends more than half his time manually bottling and labeling. These are sold at $10 for a 32 oz bottle and $18 for 64 ozs. In-person tastings boost sales. He produces eight different flavors, some with ingredients from his kitchen garden. He still has a day job as a wildlife biologist and lives simply. This allowed him to bootstrap his launch with the $120,000 in savings needed to build the brewery and purchase equipment. In addition to taking home an Award at KKON, he learned from other ‘brewers in process’ and those with more experience. First up: implementing investment ideas from the creative funding panel. Podcast To hear Eric tell the story of how he started out, listen to the podcast. The post Starting Out: Boochy Call Kombucha, Sharpsburg, Maryland appeared first on 'Booch News.

KKON22 was held March 30 – April 1 at the Westin Hotel, Long Beach, California. Over 200 attendees and exhibitors enjoyed hands-on workshops, presentations, and exceptional networking. We asked the exhibitors to share their impressions of the event. Listen to the podcast to hear from: Abe Beverage Equipment Amoretti Infusions Anton Paar Ardagh Group Glass BrewLogix CFO Share Crowler Nation Dolium One-Way Kegs Gamer Packaging Global Organics Heuft USA Mannanova Petainer Portland Kettle Works Rare Combinations Sovereign Flavors Stomp Stickers Stout Tanks Tradin OrganicTrinity Distribution UBC Group Wild Goose Filling The post KKON22 – Kombucha Conference Exhibitors appeared first on 'Booch News.

KKON22 was held March 30 – April 1 at the Westin Hotel, Long Beach, California. Over 200 attendees and exhibitors enjoyed hands-on workshops, presentations, and exceptional networking. We took the opportunity to ask a random selection of attendees to share their impressions of the event. Listen to the podcast to hear from: Of The Earth, IndiaFizzicle, SingaporeRocky Mountain Cultures / High Country Kombucha, ColoradoCase de la Kombucha, BarcelonaUrbanmamma505, AlberquerqueSouthwest Booch, HoustonFermensch Kombucha, Huntington BeachIdaho Kombucha Co, BoiseDr Hops Kombucha, BerkeleyHan’s Kombucha, Salt Lake CityThe Good Guys, FinlandMoss Beach Kombucha, CaliforniaLiving Swell Kombucha, Santa CruzFeigt Tree Wellness, Mira Loma The post KKON22 – Kombucha Conference Attendees appeared first on 'Booch News.

A recent visit to the KC Kombucha taproom in the Oak Park neighborhood of Sacramento was an opportunity to meet owner Courtney Edwards and record a rare in-person podcast. Small is Beautiful The taproom and brewery operate out of a tiny, 500 square-foot store on the buzzy Broadway thoroughfare. Founded in 2017 with sales at Farmer’s Markets, the taproom opened in 2019 a few short weeks before COVID forced them to close for a period. Now reopened, they attract both the kombucha curious and a growing number of regulars. They brew in nine 40-gallon stainless vessels and fill about 50 kegs every fortnight. Most of the kegs–where the flavoring is added–are powering the taps for direct-to-consumer sales. They have a number of bars, coffe shops, and restaurants in the region that serve kombucha on tap. They also fill cans to go for people needing the convenience of transporting kombucha on winter ski trips or summer hikes in the nearby Sierras. Blends and Flavors Courtney brews from a special 70/30 blend of green and black tea from Davidson’s Organics. She honors the maxim that “the green tea is for you, the black tea is for the culture.” They serve a rotating series of flavors, including seasonal favorites such as Hibiscus Rose, Butterfly Lemonade, Coconut Lime, Lemon Zest, Cherry Sass, and citrus-infused Creamsicle, The price has been 25 cents an ounce since they opened. Podcast To hear the story of KC Kombucha in Courtney’s own words, check out the podcast. The post Profile: KC Kombucha, Sacramento, California appeared first on 'Booch News.

Simon Lefrancois came to Fernie, BC, for the water and stayed to found Fernie Alpine Springs. Fernie is a picturesque town in BC encircled by the Rocky Mountains. Stable and raw kombucha The kombucha is brewed from spring water from the snow-capped mountains surrounding the town. After fermenting five to eight weeks, little residual sugar is left, making it feasible to ship for a few days without refrigeration. Consumers enjoy a shelf-life of 18 months when it is kept refrigerated Brewery Tour and Tasting Room Customers visit the taproom to fill their growlers, buy bottled kombucha, merchandise, and take advantage of an electric vehicle charging station! There are taps in place locally at outlets like AG Valley Foods and Le Bon Pain Bakery. Simon also sells at the seasonal farmers’ market. When his schedule allows, he opens his doors for brewery tours. These have attracted visitors from across Canada and around the world. Two video bloggers visited Fernie and took time to sample to Simon’s kombucha. Distribution Simon has two distributors selling to 80 accounts — north to Edmonton and across eastern British Columbia. He hopes to expand to 300-400 accounts in future. Podcast To hear the story of Fernie Alpine Springs in Simon’s own words, click on the podcast icon below. The post Profile: Fernie Alpine Springs, Fernie, BC, Canada appeared first on 'Booch News.

Boochacha was founded in 2021 at the start of the pandemic lock-down after Hebe Ibbotson had returned from an 18-month career break which took her to Japan. It was while staying in a small town there that she first tasted ‘booch — a can of Californian Nova Easy hard kombucha served in a local bar. It was love at first taste. She immediately felt the health benefits of the drink and was pleased to discover an active community of homebrewers. Once she sampled their ‘flat’ and tart fermented beverage she was even more impressed than she’d been with the commercial brand. Discovery and launch On returning to the UK in the summer of 2020 she discovered a couple of friends had started brewing their own kombucha. She was gifted a SCOBY and began her own homebrewing adventure. She was immediately struck by the simplicity of homebrewing and in March 2021 launched Boochacha with the mission of encouraging others to take the leap into homebrewing the “drink that’s good for you and the planet”. Homebrew kits Boochacha sells a range of equipment for homebrewing success, including a SCOBY, starter liquid, instructions, teas, and sugars. What stands out are her beautifully designed, individually painted, Ultramarine Kombucha Homebrew Kits. She spray-paints glass bottles, partly to hide the “rather messy” SCOBY floating on the ferment, and partly to encourage people to see these as attractive gifts. These continuous brew containers offer newbies an easy way to launch their homebrew adventure. Good for you, good for the planet She lists the environmental benefits which include the facts that “you don’t need to buy it in a can / bottle! That already saves the environment from the production, shipping, recycling cycle, which we don’t always have the best faith in.” Hebe also lets people know that homebrew kombucha could be the easiest, safest, and most delicious way to fit a daily serving of pure, real, raw probiotics into your life. She points out that homebrewed kombucha has innate advantages over store-bought bottles: It’s the equivalent to growing your own vegetables, going to pick them when they’re perfectly ripe, just before you’re about to eat them! Imagine the extra vitamins & minerals bubbling inside compared to the ones sat on shelves for days. Word of mouth Hebe notes that word of mouth is the most common way in which people discover the simplicity and ease of homebrewing. She hears from customers who gift Kits to friends and even though the initial £55.00 investment might seem steep to some, when compared to the typical £4.00 cost of a single bottle in the UK, it more than pays for itself for anyone (like me!) who can easily consume a couple of bottles a day. Podcast To hear Hebe tell the story of her new company in her own words listen to the podcast audio. The post Profile: Boochacha, Wareham, Dorset, UK appeared first on 'Booch News.

Hastings Pier Britain’s heritage of seaside piers dates from the boom in seaside resorts during the Victorian era. Constructed as simple wooden landing stages for boat trips, piers became complex entertainment venues with ornate pavilions, exotic lighting, and a plethora of fast food. On the south coast of England, the pier at Hastings, a couple of hours south of London, opened in 1872. The 50+ piers around the UK are known for sticky rock (hard candy), plates of chips (french fries), and stewed tea. Booyah Vitality offers a healthy alternative. They serve kombucha on tap from their booth on Hastings pier. The pandemic brought a surge in staycationers to the town where William of Normandy landed in 1066. Founded by Lisa Driver, her husband, and two adult children at the start of the 2020 lockdown, Booyah has enjoyed rapid growth and will soon move to larger premises in nearby St Leonards on Sea. Health benefits A naturopathic nutritional therapist and Pilates instructor, Lisa promotes the probiotic benefits of her raw kombucha, sold in dark glass bottles to protect from UV light. As well as kombucha, they sell dandelion coffee and turmeric shots: drinks that help support the liver during detoxification. Their kombucha has a citrusy focus with Lemon and Ginger, Lemon Iced Tea, and Orange and Cinnamon on offer. Local brand Booyah offers free local delivery within a 10-mile radius. They also ship nationally to the many visitors who discovered their ‘booch while visiting on holiday. Lisa notes only 10% of people who stopped by during her first summer in business were familiar with kombucha. This summer, she estimates that 70% had heard of the drink, even if they had not yet tasted it. Mass market British newspapers regularly feature kombucha-related stories. Over 80 brands help drive awareness. Serving kombucha on tap from the pier allows her to offer tastes to the kombucha curious. Booyah is available in 18 local shops and cafes, from cake rooms to coffee bars, markets, to delis. Not to forget the iconic pier. Fast track Booyah started in their family home. The garage (rhymes with carriage) was the production facility, and their son’s bedroom became the storage space. As they grew, they moved to an outside facility and are set to double production in the new year in larger premises. Echoing the experience of many small producers, Lisa notes, “We struggled to keep up with demand.” Lisa acknowledges the help she received from the owners of more established brands. Both Josh at Momo Kombucha and Adam from Jarr Kombucha took her calls and gave advice. As the market continues to grow in the UK and worldwide, sharing experience and mutual aid will benefit everyone. Video This brief video shows Booyah serving up goodness by the glass. Podcast To hear to story of Booyah in Lisa’s own words, listen to the podcast. The post Profile: Booyah Vitality, Hastings, Sussex appeared first on 'Booch News.

Aqua ViTea (rhymes with Mighty) Kombucha was founded in 2007 by Jeff Weaber who had relocated from Oregon where he’d first brewed kombucha at home in 2002 at the dawn of the commercial kombucha age. He bootstrapped the business from a small farmhouse, focusing on distributing in kegs. As a pioneer in the kombucha-on-tap delivery model, Aqua ViTea was available on draft from 700 outlets from Pennsylvania to Maine before the pandemic closed many taprooms. Marvelous Middlebury The company operates from a 60,000 sq ft facility on the outskirts of the picturesque village of Middlebury in the bucolic landscape of west central Vermont. The home of poet Robert Frost, and the renowned Middlebury College, it offers, according to Jeff “a great place to start a business.” Vermont has a rich entrepreneurial history–ranging from the world-famous Ben & Jerry’s ice cream to a multitude of cheese makers, craft beer and cider companies, and artisans of all kinds. Their facility was built by Vermont’s leading apple cider company, who outgrew the space. It was ideal for Aqua ViTea, being structurally suited to beverage production. Kombucha Varieties Aqua ViTea is available in a wide of flavors Blood OrangeBlueberry SocialElderberryGingerHibiscus Ginger LimePeachStrawberry SagePineapple LemonadeTurmeric SunriseCBD Chaga ChaiCBD Green Tea They also market a line of Afterglow Hard Kombucha which comes in at 5% ABV. Verified Alcohol Extracted Aqua ViTea is one of the few kombucha brands that have invested in Flavourtech Spinning Cone technology to extract excess alcohol and stay under the legally mandated 0.5% ABV level. They process their brew following primary fermentation to distill off alcohol under vacuum conditions without applying excessive heat. Inside the floor to ceiling column, atmospheric pressure is reduced to the point where ethanol (i.e. the alcohol in the kombucha) atomizes at around 90 degrees Fahrenheit. This takes a beverage from 3.00% ABV to under 0.5%. Jeff is very proud of his Spinning Cone! Their in-house microbiologist performs regular testing using a headspace gas chromatograph to analyze their product at the molecular level and confirm the authenticity of their ‘booch. Sustainability The company evaluates the environmental impact of their business decisions. They source the finest quality ingredients and work with regional providers whenever feasible. Their giant 12,000-gallon fermentation tanks generate over 72,000 pounds of excess SCOBYs per year that are sent to an anaerobic digester that combines cow manure from a large diary farm with food waste to create Renewable Natural Gas (RNG) for Middlebury College. Podcast To hear the story of Aqua ViTea Kombucha in Jeff’s own words, listen to the podcast. This was a delight to record, since I was on-site at their Middlebury facility while on a family vacation, rather than sitting in my home office talking on the phone. The post Profile: Aqua ViTea, Middlebury, Vermont appeared first on 'Booch News.

Becca Schepps was an athlete who was diagnosed as a Type 1 Diabetic while in her twenties. This, together with an obsession with the video game Mortal Kombat, led her to choose the brand name Mortal Kombucha and the tongue-in-cheek challenge to “live forever”: Born out of a desire to live forever (or at least as long as possible) Mortal Kombucha created a deliciously kick ass kombucha. It’s everything you need to make death wish it wasn’t born.Mortal Kombucha is energizing kombucha brewed from black tea, liquified snowflakes, and supercharged with all-natural ingredients. It blends all the foofoo of ordinary kombucha with the stuff that’s awesome: bubbles, fruit, and a power packed punch of b-vitamins, antioxidant destroying free radicals and symbiotic nutrients. It’s natural, organic, non-gmo and terrific. It high-fives your taste buds and will have your gut swooning for more, all for under 100 calories a bottle. The name represents a deliberate way to differentiate the brand from the more common “crunchy,” “tea of immortality,” and “organic” tropes in this industry. An unusual kombucha journey Becca started a kombucha journey in 2018 that was atypical–some might even consider bass-ackwards. Working in advertising and marketing made her aware of the brand labels and packaging trends in contemporary foods. She established the website and Instagram before even brewing her first batch. After designing the graphics and building an online presence, she then tackled how to ferment the drink. “I went to a home-brewing supplier in Boulder, said I had started a kombucha company, and needed to learn how to make it!” She followed the recipes in Hannah Crum’s Big Book of Kombucha and attributed the success of her initial brew to the clarity of those directions. She also admits to being lucky–her brew was palatable from the get-go. After placing kegs in a few cafes, she won accounts at a local grocery chain and then, through a friend, Whole Foods stocked her new brand in the Rocky Mountain Region. In short order, she moved from her home to commercial kitchens to partnering with Rocky Mountain Cultures, the co-packer founded by industry pioneer Ed Rothbauer in Eagle, Colorado. Flavors and hard kombucha In addition to a full range of flavors, they launched their hard kombucha in March 2020, just as the pandemic kicked in. However, they survived this and now sell their 5% ABV hard kombucha in Colorado. Creative graphics Like the website, the Mortal Kombucha Instagram is a riot! It’s chock full of cartoon-like animated bottles in sports poses, the outdoors, and more. Becca had worked on “junk food brands” like fruit roll-ups and snacks that conveyed fun. In contrast to guilt-inducing natural foods, Becca states, “I wanted to create a health drink that felt more like Skittles, that customers could have fun trying.” Her customers skew more to younger males than most. She would like to think they choose to drink Mortal Kombucha as an alternative to sports drinks and conventional beverages. She appeals to the “kombucha curious” that would not be attracted to a “hippie drink.” She adds blue algae and butterfly pea flower to pop the color — understanding that brightly colored beverages can seem sweeter. Her kombucha is traditionally fermented, probiotic-rich, raw kombucha, but this is not what they lead with. Podcast To hear the story of Mortal Kombucha in Becca’s own words, click on the podcast below. The post Profile: Mortal Kombucha, Boulder, Colorado appeared first on 'Booch News.

Siddhi Tamby started Kultur’d while still in college. When the COVID pandemic hit, she returned from studying in Singapore to her home in Japiur, India, to brew her favorite probiotic beverages: kombucha, kefir and jun. Following an intensive period of R&D, the company launched in the summer of 2020. It’s the only commercial brewery in the state of Rajasthan, home to more people than all of the UK! Kombucha on tap Kultur’d is the first brand in India to offer kombucha on tap. This is popular in non-alcoholic taprooms such as Quyu’s in Jaipur. Since the majority of the population of India abstain, there’s a huge potential market for both bottled and draft alcohol-free fermented drinks. Flavors The Kultur’d range includes Indian-specific flavors such as Jamun kombucha; as well as spicy-food friendly flavors such as Pineapple Clove and Star Anise jun; Pomegranate Mint, and Rose water kefir. National ambitions After graduation, Siddhi plans to expand distribution throughout India. The company is experimenting with shelf-stable formulas that, given the lack of cold-chain distribution in the country, is the only realistic way to ship outside the immediate region. Podcast Click on the podcast icon to launch the interview recording and hear Siddhi tell the story of Kultur’d in her own words. The post Profile: Kultur’d Kombucha, Jaipur, India appeared first on 'Booch News.