'Booch News

Kombucha Brewers International (KBI) are calling for legislation to stabilize the kombucha industry and protect brewers. The KOMBUCHA Act (Keeping Our Manufacturers from Being Unfairly taxed while Championing Health Act), raising the level at which kombucha brewers will be subject to the regulations imposed on alcoholic beverages in the United States from 0.5% to 1.25%, has been introduced in Congress. Increasing the alcohol allowance will make it easier for all brewers to deliver the benefits of authentic, living kombucha to everyone. Kombucha would still have to meet the health and safety requirements generally applicable to nonalcoholic beverages as well as certain beverage alcohol labeling requirements. Sign the petition KBI invite any US-based kombucha brewer and all US kombucha lovers to click the link on their lobbying page and sign a petition to ask your local Congressperson and Senator to support the KOMBUCHA Act. It only takes a couple of minutes and your message will let leadership know that as a consumer, you want access to traditionally fermented, raw and unpasteurized kombucha. https://kombuchabrewers.org/lobbying/ KBI have been trying to get the legislation passed since 2017. The petition will demonstrate consumer support for the bill. Bipartisan support Three key legislators support the KOMBUCHA Act. Congressman Adrian Smith (R-NE) continues as Ranking Republican on the House Ways and Means Committee’s Subcommittee on Select Revenue Measures for the 117th Congress. Rep. Earl Blumenauer (D-OR). Congressman Blumenauer is a senior member of the Ways and Means Committee, the tax-writing committee in the House. Sen. Ron Wyden (D-OR) is the new Chairman of the powerful Senate Finance Committee, which among other things considers all tax legislation. “The growth of kombucha production in our state and throughout the country creates jobs and a tasty beverage. This legislation would update taxes and regulations so these small businesses can continue to build on their achievements creating good jobs and good flavor for kombucha’s many fans.” – Sen. Ron Wyden (D-OR) Original Sponsor of the KOMBUCHA Act. 2016-2021 “It’s important that our tax code evolve[s] to address its unintended consequences on emerging industries, and its effect on kombucha manufacturers is an example of why Congress must act to amend it. This bipartisan legislation is a commonsense fix that will provide regulatory and tax relief to small businesses in Colorado and throughout this country so that they can continue to create good-paying jobs.” – Sen. Cory Gardner (R-CO) Original Sponsor of the KOMBUCHA Act. 2016. Podcast I asked KBI President Hannah Crum for an update on the progress of the KOMBUCHA Act. To hear what she told me click on the podcast. The post Tell Congress you support the KOMBUCHA Act! appeared first on 'Booch News.

Lucas Montanari is a biologist specializing in Natural Fermentation with a postgraduate degree in Nutrigenomics and Functional Foods, Integrative Nutrition Health Coach by IIN (NY / USA) and a professor at the FAMESP Graduate Program in Functional Gastronomy. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, lectures, and consults. He is also the organizer of the Brazilian Kombucha Festival. Brazil is a real hotbed for kombucha brewing, with over 250 commercial companies listed in the Worldwide Directory. There’s no-one better placed than Lucas to help us understand this exciting market. Lucas discovered kombucha while living in Australia in 2013. He taught his first course in Brazil in 2015, and has now trained thousands of “Kombucheiros” with on-site and now online courses. He is also on the Technical Board of ABKOM (Brazilian Kombucha Association) and researches the benefits of kombucha. Online courses Since the pandemic last year, Lucas has moved to 100% online courses. He teaches an Advanced Commercial Kombucha course on industrial production and marketing as well as courses on home brewing. Virtual Kombucha Summit The Virtual Kombucha Summit gives access to 16 lectures originally shown at the European Summit and kombucheiros talking about production scheduling, the science of Kombucha, the status of the market, and much more. All videos — including my own presentation on worldwide kombucha market trends — have subtitles in Portuguese (including mine) Online Kombucha Festival The online Brazilian Kombucha Festival aims to unite kombucha lovers from all over Brazil and everyone connected to this drink in some way, including consumers, artisanal and professional producers, equipment stores and fermentation supplies, establishments that sell the drink, tea and fermentation specialists, medical-scientific researchers, professors, and professional kombucha consultants. It aims to strengthen and take root the “kombucheira” culture in Brazil, to present it to those who do not know it yet and to improve the techniques of those who already produce it, in addition to expanding the kombucha market to another level of growth, bringing more health and prosperity to all. Organized in the format of Online Congress, it has more than 25 lectures, classes, and live interaction, giving an opportunity to learn in the first and largest event 100% dedicated to kombucha in Brazil. Podcast To hear from Lucas first-hand about his mission to make a healthier world by encouraging the development of the thriving Brazilian kombucha scene, tune in to the podcast interview. The post Profile: Lucas Montanari, Fermenta Com Ciência appeared first on 'Booch News.

I came across a young man who is an enthusiastic kombucha reviewer. He’s collected dozens of brands from local stores and plans to publish reviews of them on his Kold Kombucha Instagram and YouTube channels. Eric Brown first tasted kombucha as a ten-year-old when his father gave him a sample. The sour taste did not appeal. He rediscovered the drink when he decided to embrace a healthier lifestyle in his teens. He found it was a perfect replacement for high-fructose corn syrups. Now serving in the United States Airforce he has embraced kombucha with a passion. He shares kombucha with his friends on base and takes it with him on road trips. One trip took him to Bend, Oregon, where he visited the Humm Kombucha Taproom. His detailed review of GT’s Original Recipe is based on the format of Gary Vaynerchuk’s Wine Library TV that aims to “break down the barriers, stereotypes, and misperceptions that otherwise prevent people from exploring and enjoying the exciting and rewarding world of wine.” There are over 70 kombucha reviewers helping do the same for kombucha, and brands should support reviewers like Eric who are doing a great job to evangelize this healthful beverage Podcast To hear more from Eric in his own words, click on the podcast below. The post Eric Brown: Kombucha Reviewer appeared first on 'Booch News.

I met Andrew Mills online at the recent virtual Kombucha Summit. He held an impromptu Zoom tour of his facility, showcasing his compact production area in a barn on his property in Buckinghamshire, England. He built it for just £12,000 ($16,000). His motivation was to find a use for the abundance of honey from the beehives he and his wife care for. After experimenting with meade (too sweet), and before he’d even heard of kombucha, he started fermenting Jun and was delighted with the results. The story of Nunc Living Jun-Kombucha began in 2018, when Andrew decided to live more in the present — Nunc is the Latin word for now. Hence, Nunc Living = Living for Now. A taste of honey Andrew is passionate about bees and the unpasteurized honey that is the raw material for his business. He keeps three hives, named Beatrix, Jasmine, and Shelia after their queens. As winter arrives, he watches female worker bees cast out the male drones to freeze to death in the icy cold, securing the limited food supply for the rest of the hive. Indeed, the life of a drone is fraught with danger. This beekeeper website tells us: Each must first compete with other drones to mate with a queen bee–the queen mates with multiple drones for greater sperm selection. The 10-20 drones that succeed in mating with a queen must compete with hundreds or thousands of other drones, depending upon the population at the drone congregating area. When a drone mates with a queen and releases his semen, it happens with such a force that his endophallus is ripped from his abdomen. When his abdomen rips open, he usually dies shortly after. Ouch. Nunc Jun-Kombucha is fermented in small batches using raw honey, green teas, and premium botanicals. When Nunc started, they exclusively used their own honey. They knew exactly how the bees had been treated and the quality of the honey. As they have grown, they have begun to source honey from nearby beekeepers. This allows them to check that the bees are kept to a high standard. Honey is a precious ingredient they treat with care. For example, they make sure the temperature of the honey never exceeds beehive temperature (35C). Every batch of Nunc is unique. While they brew in a manner to minimize the differences between batches, they recognize that raw honey tastes different depending on what flowers the bees have been visiting. They select green teas that compliment the flavors of the raw honey. Flavors Juni-Purr contains Mao Feng green tea and juniper berries. Rose Blush is made with Darjeeling green tea, rose petals, and hibiscus flowers. Hops Monster is an award-winning blend of Japanese sencha green tea and three types of hops. A mere six months after it was introduced, Hops Monster flavor was awarded a star by the UK’s Great Taste Awards. “Bright and effervescent in the glass. The aroma is hugely inviting… Bright and clean on the palate… The finish is clean, with some length of soft sourness, and inspires further sipping.”—- Feedback from one of the judges in the Great Taste Awards Challenges Following his early experiments with brewing jun, Andrew was ready to launch the brand in March of this year — just as the COVID-19 pandemic arrived. A friend with a gourmet coffee business had arranged to accompany him to music and cultural festivals around Britain. Indeed, that was why he chose to use cans–festival sites ban glass containers. With the festivals canceled, the primary revenue source has been local shops and an increasing online presence. Nunc is available from Wise Bartender, The Food Market, and The Thyme Store. Another challenge that Andrew faces is the concern some vegans have about consuming honey. That and the certification to prove they have an organic product–since the bees might collect pollen from non-organic sources. Nunc is addressing this issue: According to the UK Soil Association, to be certified organic, 95% of the ingredients in our brews need to be organic – and guess what? Over 95% of the ingredients we use in our three flavours are organic. So why aren’t we organic? Well, it costs money, and as we are a small business, money is tight. So, whilst being organic is important to us, we do have other priorities right now, but please be rest assured, in the coming months, our drinks will be certified by the Soil Association as organic. Symbiosis Andrew is a big believer in the value of people in this industry sharing information to help each other out. He connected with Adam Vanni from Jarr Kombucha after hearing the March 31 podcast interview on Booch News. He shared details about his equipment and process on his Kombucha Summit virtual brewery tour. Indeed, as you’ll hear in the podcast, Andrew has extended an open invitation for anyone with questions about his operation to contact him. Podcast Listen to the podcast to hear the story of Nunc Living in Andrew’s own words. The post Profile: Nunc Living Jun, Buckingham, UK appear

Olga Sorzano was introduced to kombucha in Siberia by her grandmother, Baba, who kept a jar of continuous brew fermenting on top of her refrigerator year-round. “I would visit her and use any excuse to have a chance to taste her delicious kombucha. I’d say, ‘Baba my belly hurts,’ and she would say, ‘have some kombucha.’ I would say, ‘my leg hurts,’ and she would say, ‘have some kombucha.’ ” Little did Olga know, but years later, some of Baba’s original SCOBY would launch her commercial production with a brand named Baba’s Brew after the grandmother she loved. Baba’s mother was one of the Volga Germans deported to Siberia in the 1940s. When Baba was a young girl, her father affectionately called her “Little Red Squirrel” due to her fiery red hair. This nickname stuck with her throughout her life and was Olga’s inspiration for the distinctive company logo. People in Siberia understood that kombucha had great alkalizing effects, was loaded with vitamin C. They drank it because they felt the health effects. They infused it with chaga and other mushrooms to make it as potent as possible and help them survive really brutal Siberian winters. Flavors Olga has the same philosophy her Baba had. Baba’s Brew is infused with organic whole berries or fruit, herbs, and spices. Her brews, like Purple Rain (blueberry-ginger) and Flower Power (lavender, rose, tulsi, and hibiscus) are flavored with whole fruits and spices— not juices or extracts—because that’s the way her grandmother did it. Ruby Sipper has vibrant notes of tart cherries & cranberries. Crisp and clean. It makes a killer margarita. Bee’s Knees is silky smooth with calming notes of warm caramel and honeysuckle, together with soothing and relaxing flavors of chamomile and a touch of local wildflower honey. Believe is a distinctively bright & lively ‘booch with juniper berries, ginger root, lemon balm, yerba mate, and chlorophyll. Launching Baba’s Brew After attending a 2014 Fermentation Festival in Santa Barbara, Olga and her husband decided to launch Pennsylvania’s first kombucha brewery. They started out with a small 70 sq. ft. facility and now occupy 6,000 sq. ft. Her goal is to become a strong local brand that will always use locally sourced ingredients and support the community. This 2017 interview with Olga tells the full story: Podcast To hear more of Olga’s story in her own words, including how her childhood love of the original ‘Baba’s Brew’ in Siberia has influenced her, and her plans for the company, listen to the podcast. The post Profile: Baba’s Brew, Phoenixville, PA appeared first on 'Booch News.

Artizen Kombucha was co-founded by Russian immigrant Daria (Dasha) Konstantinovna Smolentseva and her husband Sebastien Armand. It’s a thriving small-batch kombucha company rooted in the Ontario landscape, its community, and seasonal local ingredients. Their typical customers are young families interested in healthy options and a strong desire to support their local community. Dasha and Sebastien make sure to speak the language of these mainstay customers and serve their needs. Dasha grew up drinking her grandmothers kombucha in Siberia, helping brew the “mushroom tea” when she was just seven years old. They started their company in 2012 with the aim of bringing healthy food to the Ottawa region. Since 2016 they’ve focused exclusively on kombucha. They were encouraged by support from local government agencies, including a mentor from The Launch Lab. In 2017 Daria organized the first and now annual gathering of Commercial Kombucha Brewers from Quebec, to Laurentian, to Prince Edward County in an effort to unite brewers and create a collaborative supportive craft kombucha culture. Flavors Sebastien constantly refines and experiments with a wide variety of flavors. Seven staple flavors are offered year-round: Tart Cherry, Lemon Ginger, Pomegranate Lemon, Wild Blueberry Grape, Hibiscus Lemon, Raspberry Hibiscus, Turmeric Zinger. They offer Fall seasonal flavors on tap:  Cherry Turmeric, Cranberry Apple, Apple Cinnamon, Turmeric Pineapple, Pumpkin Spice , HummingBird Chocolate, Sumac Lemon Thyme, Mango Turmeric , Maple Coffee, Mango Ginger, Matcha Kombucha, Raspberry Chai, Raspberry Chocolate Their Spring / Summer seasonal flavors on tap include: Lilac Blossom, Spring Rejuvenate (high mountain oolong, mint, sage, dandelion root), Haskap Berry with Wild Blueberry, Raspberry Haskap, Royal Rhubarb, Strawberry Rhubarb, Strawberry Lime, Black Garlic, Black Garlic Chai, Mint Lime, Cucumber Lemon, Mango Turmeric, Raspberry Sangria, Black Currant Basil, Pink Lemonade, Watermelon Lime, ​Garden to Glass Series, Raspberry Mint, Blueberry Mint, Blackberry Cherry North Folk Cafe Taproom By creatively responding to the challenges of the COVID-19 pandemic, they grew the business 30% this year despite the loss of wholesale accounts. They responded with Bubble and Bites food boxes which include kombucha along with a range of local foods. Their loyal following doubled-up on orders when the pandemic hit. When the opportunity arose, they opened their Cafe and Taproom. In addition to kombucha on tap and great coffee, they offer a wide variety of Bubbles and Bites food pairings, host workshops, and sell loose leaf teas. Podcast To hear Dasha describe the origins of the company and the growing business in her own words, listen to the podcast.     The post Profile: Artizen Kombucha, Perth, Ontario, Canada appeared first on 'Booch News.

It was Liz Mclaughlin’s dream to start New Life Force Kombucha. Quite literally, she had a dream of Saint Patrick – the patron saint of Ireland – gaining ‘new life force’ from a sustaining drink. Liz writes: … he became weary and thirsty and happened upon the town of Derry/Londonderry, in Northern Ireland. He had heard about the clear running streams that filtered down from the River Foyle and drank heavily from the heavenly waters.He filled his flask full as he continued on his journey with new life force. He noticed his energies increased, he moved quicker and his aches and pains subsided. He travelled south to Westport in County Mayo, where he began to pray and before he knew it he found himself at the top of the mountain we now know as Croagh Patrick. She’d discovered kombucha on a trip to the States in 2016. She founded her company with the purpose of introducing kombucha to the wider community in Northern Ireland. While still brewing at home, and keeping her day job, Liz has found one-on-one marketing of her flavors directly to customers in the shops that carry her brand is a great way of getting the word out. Future plans Liz has plans to move into a shared commercial kitchen space and is hopeful that she can secure support from Social Enterprise Northern Ireland to help grow her business. Flavors The four flavors are all created with locally sourced, organic ingredients. She reports that Lemon, Ginger and Turmeric is one of the more popular flavors. Podcast Listen to the podcast to hear more about Liz’s journey and her plans for the future of New Life Force. The post Profile: New Life Force Kombucha, Derry, Northern Ireland appeared first on 'Booch News.

I recently interviewed Mannanova Solutions‘ founder and president Sébastien Bureau. He spent several years as VP of R&D for Rise Kombucha, the biggest Kombucha company in Canada, and played a critical role in its growth. He left in 2014 to start a kombucha consulting business. Mannonova Solutions, based in Montreal, offers consulting services, online masterclass training, and product. Sébastien is the author of Fermentation Revolution and a new book on kombucha – currently available in French Révolution kombucha Tout ce qu’il faut savoir pour le brasser vous-même. An English translation is planned. Consulting Mannanova offers worldwide consulting services and solutions. Their expertise is in the production of natural, fermented beverages and food, as well as the development and implementation of production lines. Sébastien highlights three of the main recommendations he makes as a consultant. Addressing the conflict between the needs of a “happy culture” and “happy clients” — a culture that thrives might be unstable and inconsistent. Clients want a beverage with a predictable flavor and guaranteed levels of alcohol.Encouraging new brewers to invest in pumps as an essential step on the road to becoming a professional operation. Stop carrying around buckets. Helping ensure the safety of your crew in the brewery. People are around boiling liquids and cleaning products and need to make safety their main priority. “We address the many mistakes new brewers can make. The main issue people have to deal with, especially when they start producing larger quantities, is excess alcohol, which is where we go from being useful to being indispensable.” Kombucha masterclass The Kombucha Masterclass is an online class with 60+ lessons and 14 hours of video, Itt provides the methodologies, tools, and techniques to brew kombucha successfully on a commercial scale. Manna-K Manna-K is a highly-fermented, alcohol-free, high-density, green tea kombucha. With its high tea concentration and six-month-long fermentation time, Manna-K is a blend used to prepare kombucha. It can be stored at room temperature for six years because all the fermentable sugars have already been eaten up. The inspiration was the technique used by Belgian brewers who take old, mature beer and blend it with younger beers to produce gueuze. Only 6-10% of Manna-K is needed to achieve the desired results. Benefits include Reducing the alcohol in kombucha: Manna-K prevents refermentation, which causes alcohol in kombucha (which is naturally up to 2% ABV). Manna-K guarantees your product stays under 0.5% ABV, and doesn’t go over the legal limit.Increasing existing production capacity by 10x: Just a bit of long-fermented Manna-K packs a flavor punch. This means you only need to add a small percentage. Reducing the production cycle: Because the brew won’t require secondary fermentation to be ready, you can brew and package in one day.Solving supply issues: The product allows brewers to scale up and fill a big order. Trends I asked Sébastien for his thoughts on the future of the industry. He saw the rise of hard kombucha as “interesting, it will have it’s run, but will not become as big as standard kombucha.” He’s convinced that local craft brands have a healthy, sustainable future. “People think the market is saturated, but there’s always going to be room for small, taproom-style brands that have a local identity. The farm-to-glass products are basically where kombucha came from. That’s where it was born. And that’s the beauty of kombucha, these artisanal brands. The KBI Code of Practice Standard of Identity enables these small brewers to be recognized as delivering high-quality kombucha, made with local ingredients.” Podcast Listen to the podcast to hear the Mannanova Solutions story in Sébastien’s own words. The post Mannanova Solutions: Commercial kombucha production experts appeared first on 'Booch News.

Kombucha brewers understand the importance of tracking their data, whether in a spreadsheet, paper logs, or an electronic brewery management system. However, most of the data ends up sitting in a binder or locked in a spreadsheet. The main reason? People don’t know what to do with all those numbers and with all that data. Software developed by The 5th Ingredient has the answer. Their original product, Beer30, created for the craft beer industry, is now available in a kombucha-specific version. The all-in-one package was developed in conjunction with San Francisco Bay Area-based hard kombucha brewer, Dr Hops Kombucha Beer. I recently talked with The 5th Ingredient CEO, Pulkit K. Agrawal, to learn more about the features that make this a solution for kombucha brewers of all sizes – from the smallest to largest. The system tracks all aspects of the brewing and distribution process: This flowchart shows how it integrates your data from “tea-to-glass.” Comprehensive tracking The software contains all the information you need about the core tea and core sugar for the base recipe. Bucha30 makes it easy to go back and look at brews and analyze flavors and taste and how it fermented. This helps increase quality and figure out what’s working – and what’s not. Agrawal explains that “Being able to track recipes on our system takes the hard work out of monitoring your sugar and tea levels. It keeps your inventory up to date and data on your recipes all in one place. What’s more, we allow unlimited users, so that everyone can input and view data, from inventory to brewing, and from the lab tech side of things to sales and distribution, bookkeeping, and accounting. So this really closes the entire supply chain.” It’s mobile, laptop, and tablet accessible. The starter system costs as little as $125 per month for small breweries doing less than 30,000 gallons annually, and increases depending on brewery size. Their largest beer customers manage the production of 55,000 barrels (1.75 million gallons) annually. The system and comes with 7×24 support and data is secured on The 5th Ingredient servers. User friendly The 5th Ingredient aims to create user-friendly systems. It presents the data in a way that is easy to understand. It allows gross costs per brew to be compared against profit margins and other expenses. Brewers can analyze the health associated with harvesting the SCOBY and add that to the overall COGS (cost of goods sold) for that particular brew. Podcast Listen to the podcast to hear Pulkit describe the Bucha30 system in more detail. The post Bucha30: All-in-one kombucha brewery management software appeared first on 'Booch News.

Kombucha Town is a successful Seattle-area kombucha brand with sales up from $1.1m to $1.4m over the last year. They were the first brand to sell kombucha in recyclable cans. Since 2011, they’ve sold a cumulative one million cans — keeping a million bottles out of landfills. Over 1,600 stores in 24 States carry the brand. This growth has occurred despite being under-capitalized, raising just $500,000 in equity to date. They’re poised to expand their product offerings to include a new line of Live Seltzer, a kids line of kombucha, performance-enhancing recovery drinks, alcohol or ‘hard’ kombucha, and much more. Fundraising On August 11th, they started raising capital via a community crowdfunding campaign on StartEngine, a tool that helps everyday people invest and buy shares in startups and early growth companies. This is different from the more well-known GoFundfMe donation system. Investors can potentially make a healthy return on their investment via Convertible Promissory Notes being sold in minimum amounts of $250 per investor at a 15% discount that offers an 8% return rate added to the investment. The shares convert after two years or when the company has raised $1 million from all sources. Over the first seven weeks, the Start Engine campaign has reached 108 investors raising almost $90,000. What investors get Shares of equity in KombuchaTown in the form of Convertible Promissory Notes. Incentives such as discounts on kombucha, backpacks, and other gear.Supporting the environment via tree planting with One Tree Planted. They have already planted 3,200 trees on more than 15 acres of reforested land in the Pacific Northwest to secure salmon habitats in nearby waters. Rewards kick in at different levels of investment: Level 1: $250 – Can growler + 10 trees Level 2: $500 – cooler backpack ($25/$30) + 20 trees Level 3: $1,000 – 3 months product + 50 trees + Access to the brewers’ reserve flavorLevel 4: $2,500 – 10% off for life! + 150 trees + Access to Brewers’ reserve flavorLevel 7: $5,000 – Private Cocktail Experience/Mixologist + 250 trees + access to brewers reserve flavor + 9% Annual Interest Rate on notesLevel 8: $10,000 – VIP Experience + 500 trees + access to brewers reserve flavor + 10% Annual Interest Rate on notes Why the funds are needed The funds generated in Kombucha Town’s campaign will help launch a new line of Live Seltzer. This innovative product is ready to ship to retail outlets. The campaign runs until mid-November. Podcast To hear more details about this investment opportunity, click on the podcast below. Disclaimer The content of this article is presented for informational purposes only. I am not an investment advisor, nor do I have any financial interest or sponsorship relationship with KombuchaTown. Check with your qualified financial advisors before proceeding. If you know of other kombucha-related investment opportunities, please send details to [email protected]. The post Investment opportunity: KombuchaTown equity crowdfunding campaign appeared first on 'Booch News.

Stephen Lee first tasted kombucha in his hometown of Fremont, California, in 2008. After meeting his English fiancee, he settled in the English spa town of Cheltenham, the gateway to the Cotswolds. He’d been brewing kombucha at home for the past three years, so when his day job furloughed him in March due to COVID-19, he took the leap into commercial production, and Cotswold Kombucha was born. The Cheltenham Story The town’s Latin motto ‘Salubritas et Eruditio‘ (Health and Education) is on each bottle. It’s an underlying goal of many kombucha brands to educate people about the benefits of this healthy beverage. Stephen hopes to make more people aware of kombucha as well as the history of their town. In the 18th Century, locals believed that the beautiful clean Cheltenham water offered some therapeutic value and began drinking it. By the middle of the 18th-Century the owner of the spring, Henry Skillicone, decided to develop the area. He turned the spring into a well, adding a building nearby for people to hold dances and play cards. The water from the spring was also bottled and sold to people as a treatment for various illnesses. Over the next 60 years, the reputation of the spa grew as more people visited the area. In May 1816, Jane Austen visited Cheltenham to seek a cure for her failing health. Launching a new company Stephen launched Cotswold Kombucha a month ago. He ferments his kombucha in eight-liter carboys and scaled out his production at home (having passed the Food Standards Agency inspection with flying colors with a 5/5 rating ) to produce 100 liters a week. His brand is identified with the Cotswold region, and he’s trademarked the name. His goal to become a strong regional brand with a focus on working with independent local farmers, retailers, markets, and festivals. He had a stall at the SoulCircus Festival, the UK’s leading yoga and music festival, and he’s building out several retail outlets. He appreciated the experience of meeting other brands at the recent Virtual KombuchaKon. Plus, he was recently contacted by Adam Vanni of Jarr Kombucha who validated his “well balanced” original flavor. Flavors The four flavors represent different Cheltenham historical landmarks: THE O.G. WELL – His original flavor, drawn from the waters that fed the spa that popularized Cheltenham.PITTVILLE – A Ginger blend of named in honor of the jewel of Cheltenham’s Regency architecture, the Pittville Pump Room.MONTPELLIER – A Beetroot, Apple, Ginger, Assam blend suited to the tony Montpelier district which developed around the original spa.IMPERIAL – Made with organic British Bramley apples and Assam tea, The Imperial Spa, originally the Sherbourne Spa, opened in 1818 in the location where the Queens Hotel stands today. Podcast To hear more about Stephen’s journey as a new brand launching in the UK, click on the podcast below. The post Profile: Cotswold Kombucha, Cheltenham, England appeared first on 'Booch News.

A Code of Practice for the kombucha industry We interviewed Hannah Crum, the president of Kombucha Brewers International (KBI), the trade association committed to promoting and protecting commercial kombucha brewers around the world. On Monday of this week, KBI released the industry’s first Code of Practice, a food safety and quality standard for kombucha producers that creates transparency for consumers to make informed choices. A flexible framework The new guidelines aim to protect the integrity of the kombucha category while allowing for continued evolution and innovation. KBI spent five years developing the code and expect that it will start a conversation among producers of the many varieties of product labeled ‘kombucha’. They have created what they see as a flexible framework that allows for continued innovation by producers. They recognize the kombucha industry is a diverse one and want the Code to be inclusive. It was designed to not only unite the kombucha industry, but also to build consumer trust and understanding of the fermented brew – how it’s brewed, the ingredients and unique characteristics, and the different styles. The definitions and requirements defined in the Code of Practice will serve as guardrails for the industry and serves as the global unified standard. The Code outlines the kombucha production process in great detail, from starter liquid and kombucha base to fermentation temperatures and pH levels. Microbiological standards are listed: Ethanol compliance levels by country are listed. These vary from <0.5% in the United States and some European countries to <1.1% in Canada and a heady <2.5% in Colombia. The brewing process flowchart reads, in part: Consumer labels KBI expects seals will appear on bottles and cans which allow consumers to find a product that is right for them: pasteurized, from kombucha base, filtered, wild culture, and so on. Indeed, the Code of Practice aims to standardize manufacturing practices across the industry by establishing key descriptors and differentiators of the brewing and fermentation process, as well as the finished product. Traditional kombucha tea, as stated within the Code of Practice, is defined as a beverage obtained from fermenting tea leaves, sugar and a Symbiotic Culture of Bacteria and Yeast (SCOBY); additional variations of kombucha can be produced from other acceptable plant materials, sweeteners such as raw honey and the like. In addition, the Code of Practice establishes standards for communicating key elements of the fermented beverage including sugar and alcohol content, added sweeteners, pasteurization, shelf-stable kombucha and more. Hannah stresses the Code is not just for KBI members, or for those producing ‘authentic’ raw ‘booch. If this Code of Practice had been released when we founded the organization in 2014 it would have been very straightforward: tea, sugar, SCOBY. Obviously, in the intervening six years we’ve seen a lot of innovation in the category. We’ve seen people who have a lot of different types of production processes. Podcast To hear what Hannah says about the Code, the reasons it came about, and the impact she expects it have, listen to the podcast interview. The post KBI Introduces Code of Practice appeared first on 'Booch News.

Home town kombucha #4 This is the fourth in a series of posts featuring kombucha companies based in North West England. So far I’ve posted an interview with Emma of Booch & Brew in Altrincham, Mark Young of Brew Loka in Manchester and hosted a guest posting by Sabia and Andrew of OMbucha in Wilmslow. I was delighted to speak with Steph of Laid Bear Kombucha, since she lives in Congleton, only a dozen miles from where I was raised. Her brewery is in Leek, in rural Staffordshire. Small batch brewing Steph fermented her first kombucha in 2018. She and her partner fell in love with the drink, and in early 2019 they flew to Barcelona to attend a Good Culture workshop. Meeting other producers from across Europe, and hearing Denis Kelleher and the team share their insights, gave her the confidence to start her own company. They ferment in small batches and produce an original, ginger, and lime & mint flavor. Pennine Water Steph made the conscious decision to locate her micro-brewery 10 miles from her Congleton, Cheshire home, across the county line in Leek, Staffordshire. One of the advantages is the exceptional water. Leek is on the edge of the Pennines, the home of Buxton Spring Water. Steph claims Leek’s water is equal to Buxton’s and points out that Cheshire silk weaving, which thrived in the 18th and 19th Centuries, prized the water from the River Churnet for the silk dyeing process. Incidentally, the company is named after Congleton’s nickname of “Beartown”, acquired in the 1600s for reasons today’s animal lovers might not want to read too many details about. Local focus In addition to the high-quality water and clean air, Laid Bear Kombucha buy award-winning tea from the Cheshire Tea Company down the road in Macclesfield, who source ethically produced quality tea. Surviving Covid-19, building awareness Steph has taken advantage of the UK’s lockdown period to focus on product development, nurturing their starter culture, rebranding, and looking for opportunities to grow sales on tap. She’s recently driven over to Altrincham Food Market near Manchester where she’s gaining traction by selling draft kombucha to customers at the open-air market. They are excited by the potential for selling kombucha on tap in the region as an environmentally-friendly alternative to bottles, caps, and plastic seals. Kombucha on tap also allows bars to create kombucha cocktails without the need to open a full bottle each time. She’s met a range of customers, from those who have never tasted kombucha to people who have been drinking it for 20 years. They’ve also seen an increase in traffic on their website and supply six-packs as well as orders from home brewers for SCOBYs and starter liquid. Steph sees a connection between a growing acceptance of kombucha and an increased awareness of the benefits of vegan foods like tempeh. Indeed, she runs a sister company, Goodeybox, that prepares and delivers freshly prepared vegan meals to homes and offices in the area. Pulled Jackfruit Tacos with a bottle of Laid Bear kombucha would set anyone up for the day! Podcast Check out to podcast to hear Steph tell the story of Laid Bear Kombucha. The post Profile: Laid Bear Kombucha, Leek, Staffordshire, England appeared first on 'Booch News.

Since this profile was posed, Booch & Brew has rebranded as Hip Pop. Home town kombucha #3 This is third in a series of posts featuring kombucha companies based in North-West England. I’m surveying the kombucha scene in the part of England where I grew up, before I left for college, and, eventually, to emigrate to California. So far I’ve posted an interview with Mark Young of Brew Loka in Manchester and hosted a guest posting by Sabia and Andrew of OMbucha in Wilmslow. In this profile and podcast I speak with Emma, the founder of Booch & Brew located on the outskirts of Manchester. Stay tuned for more profiles of kombucha brewers in the region. Booch & Brew Booch & Brew are based on a working farm in the grounds of the Dunham Massey National Trust property — a 17th English country house which boasts a deer park, the largest winter garden in Britain, and, now, the largest kombucha brewery in Greater Manchester. While only a half-hour from the vibrant city center, owners Emma and Kenny have established their two-year-old brewery in the heart of the English countryside. Rapid Growth Emma and her husband Julian spent some years in the Richmond, Virginia area. While there, they came across fermented foods including kombucha. Back in the UK, they started brewing in their garage, moving from glass bottles to 100, 200 and then 300-liter containers. A year ago they built a micro-brewery in the Manor House Farm and now have eight 1,200 liter fermentation tanks. They distribute around Greater Manchester and as far afield as Bristol and Bath in the South-West. Northern Powerhouse Emma is keenly aware that kombucha is currently more popular in London and southern England than in the North-West. She’s pleased whenever she can introduce someone to her beverage — many have no idea that a fermented food can taste so nice. As well as retail sales, they offered classes so people in the area can learn how to make their own kombucha at home. As development in northern Britain accelerates, Booch & Brew are playing their part in expanding the power of the north, one sip at a time. Fun video Booch & Brew feature Emma in a fun video on their home page, highlighting three important elements to their kombucha: Flavor, Health, and Versatility. As an alternative to sugar-laden soda the video shows that, without a doubt, their kombucha is anything but a drag! Flavors In addition to a standard selection of Original, Ginger Lemon, Mango, and Strawberry Mint, they offer seasonal flavors including a Dry Hopped blend, and a new “Fairy Wings” variety made from Green Sencha and Chun Mee Tea sourced from world-class tea shop LEAF in Liverpool (which I visited back in 2018). Podcast To hear Emma tell the Booch & Brew story, including the reason they chose a butterfly as their logo, click on the podcast below. The post Profile: Booch & Brew, Altrincham, England appeared first on 'Booch News.

Like most brewers, Tom and Charlotte began brewing kombucha in their home in Amsterdam. In 2015 they started brewing commercially, and the spare bedroom became a bonafide home brewery where the flavor development and research began. One year and many tastings later, the feedback was in, and people loved their kombucha. YAYA Kombucha was officially founded in late 2016 and early 2017 the brewery was fully operational. They were the first commercial brewery in Amsterdam. In September 2019, Charlotte presented The 20 Things Nobody Ever Told Me About Running a Kombucha Brand and Brewery at the Berlin Kombucha Summit. Her talk highlighted many of the production challenges they faced, including: A first-hand report of the challenges of launching a kombucha company.Why glass bottles are a finite resource.The limitations posed by a lack of starter liquid as demand increases.Tips on flavoring.The advantage of a self-draining floor in a brewery. Surviving Covid-19 I spoke with Charlotte on May 20. The half-hour podcast at the bottom of the page starts with her report on the effects of the Covid-19 lockdown on their business and how they plan to handle re-opening as Amsterdam allows cafes and restaurants to resume service in June. Meanwhile, they are enjoying direct contact with their customers as they deliver cans of ‘booch to homes in and around the city of Amsterdam. Organic Growth Charlotte spoke of the many ways in which YAYA Kombucha grew organically. This includes the step-by-step increase in production from 5-liters, to 20-liters, to 50- and 100-liters, to their present 18,000-liter capacity. Beyond learning the skills necessary to produce kombucha in volume, they also grew organically in terms of self-directed branding and design choices, hiring decisions, and investment. What the future holds While the big unknown remains how the coronavirus crisis will eventually resolve, Charlotte is passionate in her support for the continued growth of the category. She is well aware of the threat to authentic kombucha. She encourages all companies who produce authentic kombucha to work together to protect the integrity of the product and not buy into faster, less expensive, options: “It’s challenging because there are easier and cheaper ways to make kombucha than how we do it. I hope everyone will stick to their plan and keep producing fresh, real kombucha. It’s so important because many people in Europe have yet to experience their first taste of kombucha. As with any product, if the first taste does not seem right, they might never try it again. Podcast To hear the story of YAYA Kombucha in Charlotte’s own words, click on the podcast below. The post Profile: YAYA Kombucha, Amsterdam, The Netherlands appeared first on 'Booch News.

In February 2016, John Schaffer visited the San Francisco Bay Area from Pennsylvania to watch the Broncos beat the Panthers in Superbowl 50. After the game, he took a side trip to the Napa Valley and tasted kombucha for the first time. On his return home, he’d developed quite the craving for the drink, which wasn’t available in the State College area, so he teamed up with Lisa Harpster, and within a year Moody Culture Kombucha was born. Regional Brand Moody Culture is a thriving regional kombucha brand. The Health Department granted them a license to produce their ‘booch in the large basement of John’s home in late 2017. They kept their day jobs, and run the business weekends and evenings, brewing authentic, 100% raw kombucha flavored with real fruits, herbs, and roots. True to their name, they offer an extensive range of flavors for every mood. Currently on offer: Lemon Ginger, Blueberry Ginger, Raspberry Lemon, Hopped Up, Pineapple Cayenne, Pomegranate Rosemary. Coronavirus Response Moody Culture has addressed the challenges of the COVID-19 emergency by offering free doorstep delivery. They are also helping to raise funds for English as a Second Language students and marginalized internationals in the area who currently have no job, no money, no food, and no transportation. The crisis has impacted sales. Yet, they report that some of the cafes and restaurants that stock their drink are managing to serve to-go orders. However, festivals such as Pop Up Ave and the Central Pennsylvania Festival of the Arts, which were essential ways of becoming known in the community in past years, are not happening. Social Media Lisa acknowledges that the care and feeding of their Facebook and Instagram accounts is time-consuming. However, she attributes sales in Pittsburgh and other areas outside of their home base to people finding them online through social media. She keeps to a regular schedule, posting updates on Moody Mammal Monday (featuring customer profiles), Travel Tuesday, and more. Lessons Learned Lisa and John readily admit to learning several lessons as their business has grown. In the early days, they fermented in seven-gallon wide-mouth glass carboys before upgrading to a 1bbl nano brewhouse from Ss Brewtech and SsBrewtech Unitanks. John wishes they had skipped over the carboys, which didn’t hold up to being accidentally dropped onto a concrete floor, and gone straight to stainless steel. Lisa loved the square bottles they initially marketed their kombucha in. However, they were difficult to label, since you can’t rotate a square bottle as easily as the round ones they switched to when they started selling in volume. Next up, a move to cans as an environmentally friendly option to glass. This short video shows their brewing, bottling, and labeling production facilities. Moody Art In addition to brewing kombucha, Lisa is an accomplished artist. The website has links to her (A) Cultured Art online gallery (tagline: “Let nothing go to waste”). In addition to a range of colorful acrylics on canvas, she’s created fascinating art from repurposed kombucha byproducts. She forms dehydrated SCOBYS into faces and mounts them on a background of some of the teas and herbs used in fermentation. Lisa Harpster: SCOBY Masks Lisa writes about her work: Each piece takes on its own personality, provides a rich texture, and invites us to look closer — something I strive to do on a daily basis. We miss so much when we don’t take the time to look closely and these masked faces beg us to linger longer. Just like the ever-changing nature of kombucha, and similar to the constant evolving of humans, this artwork is not static. Colors may change & textures may transform— how wonderful that our time on earth allows us the opportunity to embrace each other’s transformations! Each of these unique creations is available for purchase at a reasonable price for the discerning collector! Podcast Lisa and John share the Moody Culture story in this half-hour podcast interview. We talked about their journey, details of their production and marketing, and how they are responding to the COVID-19 challenge. Lisa describes how she creates her SCOBY mask art. The post Profile: Moody Culture Kombucha, State College, Pennsylvania appeared first on 'Booch News.

Note: This interview happened in January, before the COVID-19 crisis. Kombuco Fizz is doing well despite the situation. Their online sales include a 20% ‘Kombuco-versus-Corona’ discount to customers. Founding Kombuco Fizz Three years ago Sophia and Andreas were looking for a business they could start. Both drank kombucha as children, even though the style people brewed back then tasted different, much more acidic and vinegary. Sophia spotted a blog post that made her aware that the ‘modern’ kombucha industry had taken off in the USA. They were interested in starting their own company as an alternative to working in large corporations and to be able to show their children a new world of work as entrepreneurs. They first visited Jarr Kombucha in London where they met with Adam as well as Ted from Bärbucha Kombucha in Berlin. Both were more than willing to share their knowledge and helped the pair learn the nuances of launching a kombucha business. Brewing premium kombucha made sense to them. They recognize its importance as daily food and as a product that has a low impact on the environment. Kombucha is a down-to-earth drink that touches the heart and touches the earth.   Starting the business was a roller-coaster.  They had to learn to brew in larger quantities (300L) and made mistakes. They well remember having to start over when a batch went wrong. Marketing They started marketing with tastings in different locations. They sent a SurveyMonkey questionnaire to gather feedback on how much people are willing to pay. They believe it is important to test the product as early as possible, rather than waiting until everything is perfect. They believe it’s better to fail fast and produce kombucha that is less acidic if that is what consumers like. They worked with the Drink Innovation Campus (DICA) start-up accelerator where they received coaching from SCE, one of Germany’s best entrepreneurship centers, opening the doors to effective networking opportunities in the beverage industry. There’s more about their journey in this February 2020 YouTube video with Veronica Alfonzo: Flavors Pure The pure (original) flavor is bottled immediately after the first fermentation. The combination of green tea with black and jasmine tea gives this character. Raspberry They make the raspberry puree themselves. The acidity of the raspberry harmonizes wonderfully with the kombucha. Mint This tastes a little like a Mojito. Ginger Lemon The fresh ginger gives the kombucha a lovely aroma. They also produce seasonal flavors. Podcast interview Listen to the podcast interview with Sophia to hear the story of the founding of Kombuco Fizz. She also describes the history of kombucha in Germany. Back in the 1990s many of today’s brewers’ parents experimented with the more ‘medicinal’ variety of the drink. Sophia also shares details about the workshops they hold for home brewers. She welcomes anyone interested in launching a kombucha company to contact them. The post Profile: Kombuco Fizz, Munich, Germany appeared first on 'Booch News.

On Sunday April 5 Adam Vanni, co-founder of Jarr Kombucha, hosted an Instagram Live conversation with the legendary GT Dave, founder of GTs Living Foods. The 40-minute conversation was available for a brief time on the Jarr Kombucha Instagram page. However, there doesn’t seem to be an archived version. Audio Highlights The edited highlights in the podcast below begin as GT Dave describes how he scaled his production to become the largest kombucha supplier on the planet, while maintaining a small batch process. We then hear about his vision of the future for GTs Living Foods, beyond kombucha. The new name of the company was my way of saying we stand for living foods. Not just raw, living, authentic kombucha, but also other raw foods, and other living foods. Going forward, in many ways, I feel that we’re just getting started. There’s so many other things. The world of fermented foods is a brilliant, beautiful, expansive world. It’s not limited to the few things we have on our shelves today. We conclude the extract with GTs understand of what community means to him. I think the word that describes community … is to be symbiotic. That means we’re better together, that we’re synergistic. Community is a culmination of all these different walks of life that are anchored in a commonality of a certain belief or value. And that we work together to express that. And there really is no ego, and there shouldn’t be any ego in community, because we’re all working toward a common greater good. In my mind, why community is so beautiful is that it really is people being united. Unity is something I think all of us need more of in this world. COVID-19 is teaching us a lesson in that respect. We need to understand that we are so incredibly connected, regardless of our age, our demographic, our ethnicity, our creed, our sexual orientation. This virus doesn’t discriminate. It’s a reason or a lesson for us to realize that, honestly, there’s only one race and that’s the human race, and there’s one planet and that’s planet earth, and we’re all earthlings, and that’s it. The post Highlights: GT Dave Instagram Live conversation appeared first on 'Booch News.

Long before American hippies (and GT Dave) discovered it, kombucha was a staple in Russia. Tea Mushroom There was a time, back in the USSR, when most households brewed a concoction known in Russian as a chayniy grib, or “tea mushroom”. Many used the cheapest teas available, but it was a popular beverage in a country where sweet sodas were not available. Children would cry if their grandmother had not given them their nightly glass before they went to bed. Indeed, the tea was common in the crowded prisons of the Soviet gulag, where inmates were known to brew it and share it with their guards. Commercial kombucha arrives in Russia In 2012 the tea mushroom took on a new life when Max Ozhegov and a partner started the first commercial kombucha company in the land of hayniy grib. They introduced higher quality ingredients, secondary fermentation, and fruit flavorings to deliver the same form of the drink that had become a sensation in California and, increasingly, across the West. HQ Kombucha was born. Max says this represented the “boomerang” effect of the drink returning home in a different form. Kombucha Club Max later sold his interest in HQ Kombucha and, in 2017, founded Kombucha Club as a Russian-language resource for everyone from homebrewers to commercial brewers. The main challenge, as in many other parts of the globe, is to publicize the “new” form of kombucha across a vast country where associations with grandmothers’ “tea mushroom” die hard. With over 1,600 Instagram followers and a new YouTube channel, the Kombucha Club is raising awareness about kombucha. There are over 30 reviews of different brands, interviews, and news about commercial brands available in Russia. Podcast I spoke with Max on the phone about his journey from the founding of HQ Kombucha to now, and what he sees in the future for kombucha in Russia. While the phone lines were not 100% clear you should find it interesting to hear from a person with his first-hand knowledge. The post Profile: Max Ozhegov, Kombucha Club, Moscow appeared first on 'Booch News.

In this interview, Jarr Kombucha co-founder Adam Vanni updates us on the relocation of his brewery from East London in the UK to the Belgian city of Oudenaarde and the 350-year-old Liefmans Brewery. Following the 2018 acquisition by Belgium family-owned brewery Duvel Moortgat, Jarr has continued to refine its premium offering. The move to Belgium, and decommissioning of the Hackney Wick brewery, was underway before the current coronavirus emergency. In this interview Vanni shares details of the move as well as: The advantages of having an EU-base in a post-Brexit world.An exclusive announcement of their use of cans in addition to bottles.Details of their fermentation technique in closed containers with a “liquid SCOBY’.How filtration allows them to distribute ambient-temperature kombucha without resorting to pasteurization.Where he sees the market for kombucha in the future.Why they stepped away from selling kombucha on draft. NEWSFLASH: Adam will host an Instagram Live conversation with GT Dave at noon (Pacific), 8:00 pm (GMT), on Sunday, April 5. Tune in on the Jarr Kombucha Instagram feed. The post Interview: Adam Vanni, Jarr Kombucha appeared first on 'Booch News.

Brewing commercial quantities of kombucha is a challenge. To produce ‘booch with consistent taste, that meets customers’ expectations and passes inspection, a number of parameters need to be carefully measured and controlled. Accurate measurement enables better control of the fermentation and in the quality of the finished product. Traditionally, kombucha companies have relied on external labs to test samples. This involves delays and even reports of inconsistent results. Earlier this week, I spoke with Dr. Simone Bellassai, a Division Manager at CDR FoodLab in Florence, Italy. His company has recently introduced a compact ‘lab in a box’ solution that gives real-time analysis of samples, performed in-house, at an affordable price. Dr. Bellassai reviewed the features and benefits of their new system — the podcast audio of the interview is available below. Key parameters The three key parameters are levels of alcohol, acids, and sugars. The majority of kombucha sold lists alcohol content below 0.5%.  Legally, higher concentrations require registration of the beverage as alcoholic. Measuring ABV levels with a hydrometer works well for beer and wine but can be a problem with the low levels found in ‘booch. During fermentation, the symbiotic culture of bacteria and yeasts promotes the formation of acetic, gluconic, and lactic acid. The quantity of these acids influences the organoleptic characteristics of the finished product. It’s critical to measure sugar levels to know when to stop fermentation once the optimal level has been reached. The CDR KombuchaLab system CDR KombuchaLab is a fully-functional laboratory for the chemical analyses of kombucha. It’s a complete system, equipped with everything needed to carry out checks during the entire production process, from the beginning of fermentation to the bottling of the finished product. The lab sits on a desk and enables brewers to choose the most appropriate production strategies to achieve the desired organoleptic characteristics. It can be used by anyone, even if they have no experience in laboratory techniques. What’s more, the system gives real-time results, meaning brewers can promptly take the best action. Components KombuchaLab is a two-part solution. The analyzer, based on photometric technology, is available in a Standard or Junior versions. Both are equipped with state-of-the-art LED emitters, reading cells and 37°C thermostated incubation cells. A low toxicity, disposable reagent is required. Reagents are pre-vialed, sold in packages of 10 or 100 tests. Analysis The KombuchaLab performs a wide range of analytic tests: Alcohol by Volume Acetic Acid Fermentable Sugars Gluconic Acid Total Lactic Acid Yeast Assimilable Nitrogen (YAN) Glycerol Total Polyphenols Pricing CDR sell a Standard system for approximately €6,000.The Junior System, offering a smaler number of tests, is half this cost.Reagents, in sealed packages, are sold in lots of 10 or 100 for €3.5 – €4.00 per test. The systems are available in the US through their distributor Quartz Analytics. Podcast To hear what Dr. Bellassai told me about the new KombuchaLab product, click on the podcast icon below. The post Interview: Dr. Simone Bellassai, CDR FoodLab, Florence, Italy appeared first on 'Booch News.

Kombucha Brewers International (KBI), the leading trade organization committed to promoting and protecting commercial kombucha brewers around the world, has declared February 21, 2020, as the inaugural World Kombucha Day. Not to be confused with National Booch Day, which a single company — KeVita — founded on January 15, World Kombucha Day is an international celebration of love and affinity for the ancient fermented brew by both brewers and consumers worldwide. The reason for selecting this date is that one of the legends of Kombucha’s origin dates to the Chinese Qin dynasty (221-206 BCE), during which time people spoke about a fermented tea known as the “Tea of Immortality.” The emperor Qin Shi Huang (秦始皇) is said to have sought to lengthen his life by any means available and this Tea of Immortality was brewed by alchemists at his request. Since the United States uses the date format MM/DD/YYYY, February 21 is 2/21 or 221BC, marking the unification of China. In most of the rest of the world, the date format is DD/MM/YYYY, so Feb 21 celebrates the year 212BC. Not a problem — it just means Emperor Qin was still out and about conquering the remaining independent kingdoms. Truth in Advertising: Qin died at 49. So the tea he drank was probably a poorly fermented batch of ‘booch rather than the real ‘Tea of Immortality’ we all plan to enjoy well into our centenary years. In observance of World Kombucha Day kombucha brands, brewers and retailers around the world will participate in events including retailer happy hours and offering coupons and discounts to consumers. Friday 21st gives brands a golden opportunity to engage with their community and to help people understand what kombucha is. It launches what could well be the decade when kombucha becomes a household name. Celebrating the Culture of Kombucha The ethos behind World Kombucha Day is not only to celebrate our favorite ferment, but also to raise awareness around symbiosis and interconnectedness, diversity & inclusion, our bonds as humans, and stewards of the planet. To that end, KBI encourages everyone to collaborate and sample as many local brands as possible. (Check the Worldwide Directory for a list of brands in your area.) Use this as an opportunity to celebrate the culture of Kombucha as much as the drink. Podcast We spoke with Hannah Crum, KBI President and author of The Big Book of Kombucha about World Kombucha Day. In addition to discussing the commercial aspects of the celebration, she shared her philosophy about the culture of kombucha as a biological and social force for the common good. To hear what she said, click on the podcast icon below. The post 2/21: World Kombucha Day appeared first on 'Booch News.

Mark Young founded Brew Loka. Originally from the north of England, Mark had a successful career as a bass guitarist with the Southern California ‘Nu Metal’ band HED Planet Earth. It was while living in Newport Beach in the mid-1990s that he first tasted kombucha. Fast-forward a couple of decades and a few thousand gigs later, and he found himself in Bend, Oregon, where he started Brew Loka. He scored his first SCOBY from a wise old man in the Cascade Mountains and bought some one-gallon brewing jars from Jamie and Michelle. At the time, they ran a small operation in a strip mall, one that grew into Humm Kombucha. Brew Loka was one of the first breweries in the United States to produce and sell Jun. Two years ago, he returned to England with a SCOBY in his suitcase and set about brewing in the Manchester region. The Growth in the Category Mark is uniquely positioned to comment on the growing popularity of kombucha on both sides of the Atlantic. He drank his first bottle back when GT Dave was getting started. As a musician, he toured the continental United States and watched as ‘booch spread from small enclaves in California and Oregon to mainstream acceptance by Costco and Wal-Mart. His frustration at not being able to score a bottle of ‘booch while on the road in Iowa and Michigan was repeated when, as late as 2017, he was hard-pressed to find kombucha anywhere in England. By 2018 that was changing rapidly (something confirmed by our own informal research). Believing in ‘Booch The Brew Loka labels declare this is an ‘Ancient Elixir.’ Mark is a firm believer in the intrinsic value of kombucha: It sells itself in a small but growing way. I believe in kombucha. I don’t just see it as a money-maker. Much like I didn’t start practicing yoga to make money out of it, even though I ended up running a couple of yoga studios. Kombucha is one of those things, like yoga, and like music, that’s pretty much as old as mankind. It’s been traced back to China thousands of years ago. So it’s not going anywhere, whether we try and commercialize it or not. Kombucha is going to be around, and I’m comfortable with that. I’ll sell it to whoever wants to buy it, but I’m going to brew it regardless. Flavors Original — made from organic black tea and organic cane sugar. A rich, hearty brew that pours like a beer.Green Tea — made from organic green tea and organic cane sugar to produce a light, refreshing beverage.Cannabucha — combines two Ancient Elixirs in one bottle – premium kombucha infused with Sacred Oil whole hemp plant extract. Jun — made from organic green tea and honey with a light color and bubbly effervescence. British Humor The Brew Loka Instagram feed is a study in British humor and the English countryside. For HED PE fans, it’s also a source of flashbacks to past gigs, with bottles of Brew Loka ‘booch superimposed. Kombucha Legends In addition to celebrating yoga, music, and the great outdoors of the north of England, Mark is fascinated by the legends that swirl around this ancient elixir. One story from the Far East says that ancient Japanese Samurai warriors carried wineskin flasks of kombucha to fortify them in battle. And in more recent times – 900 years or so ago – the armies of Genghis Khan were also said to have carried kombucha in their flasks when they conquered half the world. His favorite story is about the Count of St. Germain — rumored to have achieved immortality by sipping a “mystical tea.” We should all be so lucky! His love of the esoteric extends to the name of his company. Loka is a Sanskrit word in various religious traditions meaning “world.” Podcast To hear Mark tell his story, click on the podcast icon below. At over half-an-hour it’s longer than we usually post. But Mark has a rich and varied history that weaves together hot yoga, rock music, and kombucha. Fascinating! The post Profile: Brew Loka, Manchester, England appeared first on 'Booch News.

Located near the city of Tampere, a former center of Finnish industry known as “The Manchester of Finland,” The Good Guys Kombucha is a one-stop-shop for kombucha lovers in the land of a thousand lakes. Krister Häll and his five partners founded this Central Finland brewery in early 2018. The brand name comes from asking, “What would the good guys do?” They have scaled up from home brewing to increasingly larger facilities. Along the way, they overcame a series of challenges: acquiring the necessary licensing, securing organic certification, financing, sourcing glass bottles, and more. As they stepped up production from 1,000 to 12,000 liters a month, they moved premises twice and went from hand bottling to maintaining commercial brewing and bottling equipment. Unsurprisingly, in a country that boasts more saunas per capita than anywhere, their first commercial space was in a repurposed sauna room. That summer, they had to deal with an unexpected heat-wave and exploding bottles in stores and customer homes. Home Brew Kits The Good Guys believe that the most authentic kombucha you can drink is the one you brew yourself at home. They sell homebrew kits and run regular workshops, not to undercut their production, but to help create demand for the drink. In their experience, when people who brew kombucha realize what authentic ‘booch tastes like, they seek out the best, rather than merely the cheapest brands. Naturally, this leads them to buy the high quality beverage The Good Guys sell. True to Their Tea The founders were tea connoisseurs whose love of infusing Camellia sinensis first led them to kombucha. They champion the taste and health benefits of brewing with a combination of high-quality loose tea (primarily Chinese Sencha and Keemun Black Tea), which give a natural sweetness to their base. They sell Strawberry & Basil; Ginger; Tumeric, Ginger & Carrot; and Sencha Green Original flavors. A new herbal range is under development, starting with a Guayusa-based brew. Kombucha Brewers International Kritser is the European lead for Kombucha Brewers International (KBI). He recognizes the benefit from brewers sharing their expertise with each other via industry associations — especially given in the absence of written information on commercial kombucha brewing. He presented at the 2019 Kombucha Summit in Berlin, where he told the story of building his company. Podcast Krister was kind enough to talk with Booch News by phone. I asked him how he succeeded with ‘booch in a land of committed coffee drinkers. To hear what he told me, click on the podcast icon below. The post Profile: The Good Guys Kombucha, Tampere, Finland appeared first on 'Booch News.

Key to the success of Probio Drinks, located near to the large Plaça d’Espanya square in the heart of Barcelona’s barrio Sant Antoni, is their Casa De La Kombucha taproom. The charming, plant-filled entrance draws in passers-by. The brewery is in plain sight from the tasting room. Kombucha Education Founder and head brewer Kendra Sepulveda, who is also a nutritionist and chef, welcomes the opportunity to educate visitors about the background and benefits of kombucha. She’ll often host groups of friends where one person has already experienced the drink elsewhere and three others who are ‘booch-curious. Flavors Probio Drinks distributes three flavors in 330ml bottles: Hops – Grapefruit, Cranberry – Apple, and a Green tea original. They specifically use dark bottles, since they became aware that clear glass allows UV rays to shine in. They feel that sunlight has adverse anti-bacterial effects. To preserve the benefits of the ‘booch, they decided to protect the brew with a darker bottle. A mixed case of 10 bottles is available online for a reasonable 34.95 Euro. They also ship mixed 6-packs. The taproom carries an ever-changing variety of flavors. In December 2019 they were pouring a ‘Hand of Buddha’ blend of citrus, ginger, and CBD. Kombucha Brewers International Kendra keeps in touch with brewers across the world as the European secretary of Kombucha Brewers International. She attended their October 2018 KBI meeting in Barcelona, another meeting in conjunction with the October 2019 Kombucha Summit in Berlin, and intends to be at 2020 KKon in Long Beach, California. Podcast To hear first-hand what Kendra told me about the formation of Probio Drinks, and more about the Casa De La Kombucha tasting room, click on the podcast icon below. The post Profile: Probio Drinks, Barcelona, Spain appeared first on 'Booch News.

The charming Galician fishing village of Noia, nestled in Spain’s far north-west corner, is the home of Meraki Ferments. Here, pilgrims who have made the 500-mile journey along the Santiago de Compostella, take the final step of their journey and pick up a shell from the beach as proof they have completed the pilgrimage. A Labor of Love In 2017 Náyade (Naya) Bravo–originally from Venezuela–made the journey to Noia from Miami, where she and her husband had begun brewing kombucha at home. Back then, there were only two kombucha producers in the whole of Spain. There are now more. She brought a SCOBY from her friend at Radiate Kombucha in Miami and started the learning process. They’ve been bottling Meraki Ferments kombucha since February 2019. It’s now selling in over 70 stores in the region as well as in Portugal, Madrid, Barcelona, and Granada. They also sell cases online. Since a small fraction of the population in Spain has even heard of kombucha (she estimates one in 30 people), she recognizes there is considerable potential for growth. The brewery is in an old stone house in the town, where they not only ferment ‘booch but also produce sauerkraut, kimchi, and more. Naya holds workshops where she teaches fermentation to those who’d like to start home brewing. The brand name comes from the Greek word ‘meraki’ meaning a ‘labor of love’ or ‘to do something with passion, with absolute devotion, with undivided attention.’ Naya brews, packs, does accounting, social media, and more. She’s recently hired a salesperson. She plans to keep brewing, keep expanding, and keep the labor of love alive in the western edge of Europe. Flavors Strawberry Feelings has a fresh flavor, based on green tea, strawberries, and mint, reminiscent of apple cider. Beet Bomb is flavored with lemon, basil, and beet — the early experiments resulted in a few experimental bottles exploding in secondary fermentation, hence the name! Panela & Lemon has a unique flavor from lemon and panela — a form of unrefined whole cane sugar, popular in Latin America. All three flavors start with a green tea base. Podcast To hear the story of Meraki Ferments in Naya’s own words, click on the podcast icon below. The post Profile: Meraki Ferments, Noia, Spain appeared first on 'Booch News.

Dr. Peter Barrett named his company after the British phrase “Feel as fit as the butcher’s dog“, which, especially when spoken with a Northern Irish accent, sounds rather like someone is saying The Bucha’s Dog. As the first, and possibly only, commercial kombucha brewer in Northern Ireland, the story of his decision to make kombucha is as unique as the company name. First taste Peter has a Ph.D. in agronomy and was aware of fermentation in the dairy industry. Specifically, he is an expert in anaerobic digestion that uses fermentation on a large scale as a source of renewable energy. He read about kombucha, was fascinated, but could not find any to taste in the shops of Belfast. So he sent away for a SCOBY, brewed a batch, and took his very first taste of ‘booch from that fermentation. A half-dozen years later he launched The Bucha’s Dog and, 12 months after selling his first batch, is on the verge of expanding to a larger facility. The Founders Story Peter launched at a seasonal farmers market in Belfast last December. He found that, while some locals who had traveled to the UK and USA knew of ‘booch, many in the region had never heard of it. However, apple cider vinegar is a popular digestive aid, especially among the older generation. To this end, his labels declare it is a “Craft *Tonic* Brew”. His initial sales, after the success of the seasonal farmers market, were in health food and specialty shops. He’s now selling into bars, pubs, and restaurants across Northern Ireland. Flavors The whimsy in the company name extends to the names he gives to his flavors: Lightening McGreen: an ‘original’ brand fermented from a green tea, sourced from a single Kenyan estate. Assamson & Goliath: another ‘original’ brand, fermented from an Irish Breakfast style Assam tea. The Haymaker: A blend of green & black tea with apples, lemon, and ginger. The Hoptomist: Adding grapefruit, peach, and hops, this is styled on a West Coast IPA. This gives beer drinkers an alcohol-free alternative. Plus, their latest blend: Life of Chai: A winter spiced kombucha. Peter expects to continue adding flavors based on different teas and looks forward to welcoming other brands to the region to help expand awareness of the category. His new facility has an 8,000L capacity. Podcast To hear the story of The Bucha’s Dog in Peter’s own words, click on the podcast icon below. Update In February 2022, the company rebranded and is now known as the Craft Tea Brew Co. The post Profile: The Bucha’s Dog, Belfast, Northern Ireland appeared first on 'Booch News.

Hard Kombucha is the coming thing. While most ‘booch on the shelves has a minimal 0.5% ABV alcohol content, a growing number of brands specialize in “hard” ‘booch with alcohol content ranging from 2% up to 7% or more. Like hard cider and mead, this offer drinkers a healthy alternative to their usual tipple. Honest Alcohol With the tagline “Honest Alcohol for a Healthier Planet”, San Diego-based JuneShine – appropriately launched in *June* of 2018 – has the mission to quench the thirst of the healthy and active, while positively impacting the environment. JuneShine manufactures and sells organic hard (6.0% ABV) jun kombucha. While a large variety of flavors are on draft in their taprooms, the company currently distributes four flavors in both cans (Blood Orange Mint, Honey Ginger Lemon, Midnight Painkiller, and Cucumber Mojito). Jun kombucha is brewed with honey and green tea. Many consider that it has a smoother taste than traditional kombucha, and it’s available from multiple brands in both low alcohol as well as “hard” versions. The JuneShine Story The founders noticed there was a sustainable, transparent option in nearly every consumer category on the grocery shelves–except alcohol. This led them to ask: why do we know so much about the food we eat, where every box of cereal and package of cookies has complete nutritional information, but so little information is on a typical bottle of the alcohol we drink? They start by brewing organic green tea, honey, together with a SCOBY, to produce jun kombucha. A secondary fermentation with yeast and organic cane sugar then elevates the alcohol content to a standard 6% ABV that is flavored with organic juices and spices. Like traditional kombucha, JuneShine contains probiotics, antioxidants, and vitamins. Plus, an added buzz. Taprooms Earlier this year they completed a funding round that has enabled them to acquire brewing equipment at Ballast Point’s Scripps Ranch facility at 10051 Old Grove Road in San Diego. This is now known as Juneshine Ranch and 25 (count ‘em!) flavors are available on tap. The Ranch has the capacity to produce 100,000 barrels. An additional 18 flavors are served at their 2,000-barrel capacity North Park brew house at 3052 El Cajon Blvd. Social Media As we’ve previously noted JuneShine’s social media footprint is greatly amplified (50x) by a bevy of brand ambassadors. Their Instagram features updates on new flavors, taproom opening hours and availability as they expand their markets. Since our February story they have more than doubled their number of Instagram followers to over 67,000. Podcast We recently talked with JunesShine’s Chief Brewing Officer Greg Peters who joined the company from the craft beer industry. Greg spoke to us about what motivated him to join Juneshine (his first taste of Blood Orange Mint convinced him!). He talked us through each step of the brewing process and evaluated the potential for hard kombucha over the coming years. To hear what he said, click on the podcast icon below. The post Profile: JuneShine Hard Kombucha, San Diego, California appeared first on 'Booch News.

Last Saturday in Berkeley, California a half-dozen people made friends with their new baby: a SCOBY to take home and begin the life-changing experience of brewing their own ‘booch. They were taking part in a 90-minute class taught by Lila Volkas of Kombucha to the People. With the tagline ‘Simple to Make. Easy to Enjoy. Brew it Yourself.’ Lila travels the San Francisco Bay Area and beyond teaching small groups in clubs, homes and corporations. Her own kombucha adventure began when she was given a SCOBY while volunteering on a farm in Vancouver Island. To date, she’s shared the offspring of that original ‘mother’ with over 700 people who’ve taken her classes. Secondary Fermentation Lila shared various flavors of kombucha which were the result of sometimes lengthy secondary fermentation at room temperature. These included a ginger and lemon mix that had continued to ferment in the bottle for over two weeks. She also likes the flavor produced by an infusion of osmanthus flowers: known to traditional Chinese medicine as an herb that can improve skin, detoxify the body, and boost lung health. If a fermentation goes too far, Lila recommends using kombucha that might be too vinegary as the basis for delicious salad dressings. Health Benefits As a certified nutritionist, Lila is keen to emphasize the health benefits of drinking kombucha: Improved digestion due to the probiotics in the drinkAnti-oxidant benefits An energy uplift from the B vitamins (including riboflavin, thiamine, niacin, B6 and B12.) Ready, set, brew! Each participant left with a kombucha brewing kit which includes a SCOBY, starter liquid, brewing vessel, cloth and detailed instructions. She recommends Hannah Crum’s The Big Book of Kombucha as the ultimate resource for detailed home brewing instructions and recipes. You can find out more about Lila’s classes on the Kombucha to the People website and Instagram. I was Lila’s guest at her November 9th event in Berkley. I took the opportunity to ask her more about what she had shared in class. To hear what she told me, click on the podcast icon below. The post Kombucha to the People: How to Brew your own ‘Booch appeared first on 'Booch News.

Boochman Kombucha has opened the first kombucha taproom in the San Francisco Bay Area. Their new space, located on the western fringes Berkeley at 915 University Ave (a couple of blocks up University from the I-80 freeway where there is ample free parking) serves up a variety of ‘booch they brew on the premises and in local commercial kitchens. A Family Affair Two sets of sibling started Boochman in 2018. Denisse Padilla and her brother Jose are from Mexico and brothers Mustafa and Numan Karabiyik from Turkey. Numan is the “Boochman” — the kombucha brewer who the company is named for, and who is shown standing in front of the landmark UC Berkeley Campanile on their logo. Boochman sell their kombucha on tap at nine Bay Area farmers markets, from San Jose in the south to Marin in the north. A number of local cafes and restaurants carry their ‘booch, including Ocean View Brew Works in Albany and The Station in Berkeley. They plan to supply kegerators for people who would like to have kombucha on tap in their own homes. Alcohol Alternative One challenge with the new location is the number of people who stop by the “Kombucha Bar” looking for a beer. The Karabiyiks do not drink alcohol for religious reasons (they are Muslim); Denisse Padilla said she gave up alcohol six years ago. Since they all live a dry lifestyle, they were interested in opening a taproom for others like them. Boochman offers a variety of flavors by the glass ($4.75) and by the growler ($12.25). I tried the Currant with Clove, Ginger with Sage and Strawberry Hops. All were delicious, with a clean and authentic taste. They offer ‘Original’ or un-flavored ‘booch on request. Podcast I spoke with the Boochman — Numan Karabiyik — who told me about the history of company, plans for the future and how much kombucha he personally drinks per day. To hear what he told me, click on the podcast icon below. The post Interview: Boochman, Berkeley, California appeared first on 'Booch News.

Plans are underway for a two-day Kombucha Summit in Berlin, Germany. This gathering of over 200 commercial kombucha producers will help people develop their products and scale their businesses. It is Europe’s first conference for commercial kombucha producers. The Summit will provide an opportunity to: Network with other producersVisit Berlin-based kombucha breweries Enjoy tasting a variety of ‘booch at Europe’s largest kombucha barMeet industry experts & partners Learn about the kombucha production process and expand your knowledge. In addition, attendees can access a private online group to keep in touch with Kombucha producers from around the world. Presenters These are the industry leaders already scheduled: Adam Vanni, a co-founder and CEO of JARR Kombucha will present ‘The Journey to Becoming One of Europe’s Best Kombucha Success Stories.’ Hannah Crum, President & Co-Founder, Kombucha Brewers International (KBI), will present ‘Symbiosis – How Collaboration Grows Strong Culture’. Hannah is the author of The Big Book of Kombucha and travels the world to promote and protect the Kombucha industry. You can find her products and services online at Kombucha Kamp. Sébastien Bureau, Founder & President, Mannanova Solutions will present ‘Scaling Your Kombucha Production’. Denis Kelleher, Founder & CEO, Good Culture Kombucha will review ‘The European Kombucha Market’. Be sure to check out the Kombucha Summit Blog for speaker profiles, updates on the event and more. Breweries The second day of the event will be spent visiting Berlin kombucha breweries. These include Bärbucha Kombucha, Fairment, ManuTeeFaktur and ROY Kombucha. This will give attendees a first-hand look at a variety of production methods. Venue The Summit is the Betahaus Co-Working space, located in the iconic Geyer Werke building. This storied location was a center of German film production and editing, hosting the films of Rainer Werner Fassbinder and most productions of Wim Wenders. Podcast I spoke with the three organizers: Denis Kelleher, Founder of Good Culture Kombucha.Fabio Carlucci & Rupert Hoffschmidt, Founders of ROY Kombucha. To hear what they told me about the reasons they decided to launch the event, the unique challenges facing European kombucha companies, and much more, click on the podcast icon below. The post Save the Date: Kombucha Summit, Berlin, October 5-6, 2019 appeared first on 'Booch News.

Peter Groverman Booch News is able to reveal that category leader GTs Kombucha will soon be available in Europe. In an exclusive interview, Peter Groverman, CEO of international wellness-products distributor Grovara, detailed plans for GTs Kombucha to made available in Iceland, Britain and The Netherlands. Iceland Grovara have already stocked shelves in Iceland with GTs Kombucha. With a population of just 340,000, this country is nevertheless a mecca for tourism with over 2.5 million visitors. Iceland has a health conscious culture with disposable income for affordable luxuries like kombucha. Britain Plans call for British specialty shops Planet Organic and Wholefoods Markets to carry the drink in their London shops later this summer. Major retailers such as Tesco are closely monitoring the growth in ‘booch sales. Grovara own the exclusive rights to distribute the brand across the UK as demand grows. Neilsen data for 2018 reports that kombucha sales in the UK were £1.2 to £2.1 million — a drop in the bucket compared to the hundreds of millions of dollars in sales across the USA. The Netherlands Given certain well-publicized developments in the UK, Grovara selected The Netherlands as a foothold in an EU member state that will be valid after October 31, 2019. They expect to then expand distribution into other EU countries. Beachhead Groverman recognizes GT Dave as the undisputed leader in the kombucha industry worldwide. From humble beginnings brewing booch in his mother’s kitchen at the age of 15, he was responsible for establishing the category. It’s no exaggeration to say that without his efforts, we would not be drinking kombucha today. As was clear at the recent Kombucha Kon in Long Beach, California, other brands are grateful to GTs for opening up the market. Just as they share shelf space in the supermarket with GTs, so European brands should see new and greater opportunities emerge once Grovera’s marketing resources kick in. Authenticity The good news for European brewers is that GT Dave champions authentic kombucha. In backing standards of authenticity he is defending the drink against ersatz imitations who label what is often little more than flavored soda as kombucha. This is in line with those European brands that campaign to protect and respect the legacy and heritage of real kombucha. Exclusive Interview To hear the full story about the plans Grovara have to distribute GTs Kombucha in Europe, click on the podcast icon below. The post Exclusive: GTs Kombucha plans European expansion appeared first on 'Booch News.

I’ve returned to England for the first time since my October trip when I recorded my first impressions of the kombucha scene in the UK. Brighton Rocks Brighton is a south coast seaside resort easy hour-plus train journey from central London. It’s the home of the Old Tree Brewery where a team of young entrepreneurs brew kombucha and range of botanical drinks from edible landscapes. Ancient Secrets for the Modern World They were inspired by the secrets of ancient fermentation and forest culture, and founded Old Tree as social enterprise in 2014 to explore ways to use seasonal botanical drinks to reconnect people with nature. Their big idea was to create a brewery that combined brewing & gardening / foraging & fermentation with an educational, community focused, model. They hope to transform the UK’s drinking culture; realign people with the seasons; create desirable outdoor work; preserve botanical wisdom for the future and produce health as well as enjoyment with the powers of plants and microbes. They live their values in a variety of ways such as delivering only in a five-mile radius by carbon-neutral bicycles. They conduct annual cider-apple ‘scrumping’ expeditions to deepest Somerset, where they gather truck-loads of heirloom apples that would otherwise go to waste. Kombucha Old Tree Kombucha is a full-flavored, delicately floral probiotic tonic that is tangy, with an appley sweetness; sparkling with life. It is a combination of Sencha Green and full-bodied Assamica teas sourced from the Sussex-based Edgcumbes. Future Plans Their goal is to become the worlds first networked nano-brewery by building co-creative networks of brewers and gardeners / fermenters and farmers. Their hope is to eventually become a basis for a global community dedicated to a fermentation revival. Crowdfunding Appeal Old Tree are in the final week of a crowd-funding campaign to raise the funds they need to expand. Take a look at this compelling video to learn more about the Old Tree Brewery and their expansion plans. I’d encourage people to consider making a donation, however small. Podcast I spoke with Tom Daniell, a founder-member of Old Tree, about the origins of the enterprise, their current focus and plans for the future. To hear what Tom shared, click on the podcast icon below. The post Interview: Old Tree Brewery, Brighton, England appeared first on 'Booch News.

This interview follows on from the April 13 guest posting by Stout Tanks on the equipment options and costs available to home brewers who are thinking of scaling up their operation. We were in the room at KombuchaKon in Long Beach when Stout Tanks took to the stage with the co-founders of Bare Bucha to announce a new kombucha brewing vessel based on trays, rather than cylindrical tanks. The Symbiosis Fermenter enables kombucha brewers create a product with under 0.5% ABV alcohol content in a shorter time. These slides from their KombuchKon presentation compare Symbiosis and Traditional fermentations. Bare Bucha, working in partnership with Stout Tanks, developed the new technology over the course of a year. Their literature explains: The Kombucha-specific shape of this commercial kombucha brewing vessel provides a balanced environment for both the Saccharomyces yeast and the Acetobacter bacteria strains.  This new kombucha brewing equipment was developed to help companies and commercial kombucha producers remain in compliance with alcohol laws while maintaining the authentic, traditional, live and raw kombucha product that we all love … The unique, kombucha specific shape allows ethanol to be 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. The trays are available in racks, sized to produce anywhere from 2 barrels (for a cost of $2,749) all the way up to 10 barrels (for a cost of $6,749). Earlier this week I took the opportunity to speak with Bill Nootenboom, the President of Stout Tanks, together with David Aycock and Toby Tull, the co-founds of Bare Bucha. Click on the podcast icon below to hear them describe how and why they developed the new system. You’ll also hear them explain why they did not keep the new technology to themselves and their opinions on future innovations in cylindrical vessels for brewing kombucha. More information is available on the Stout Tanks website, with updates on the Stout Tanks Instagram and Bare Bucha Instagram. The post Interview: Stout Tanks and Bare Bucha Discuss New Fermentation System appeared first on 'Booch News.

“A few miles south of San Francisco, California’s Highway 1 passes under Devil’s Slide, and just past the Montara Lighthouse, a small seaside town emerges. To the east, the foothills of Montara Mountain are home to horse farms on Sunshine Valley Road, reminders of the days of the Ranchos when the Spanish mission system had run of the land. West of the highway, majestic Monterey Cypress trees stand sentinel as cold water from the Pacific, having traveled the world, is reduced to mist as it crashes into Moss Beach’s rocky cliffs. In this mist, and the fog created when cold air of the northern Pacific meets heat from California’s central valley, Moss Beach Kombucha is grown.” There are few more attractive areas closer to a major city than the small town of Moss Beach, a mere half hour south of San Francisco Airport. It’s here that Douglas Nelson brews his uniquely Northern California flavors of kombucha. He blends Meyer Lemons with Ginger and Cayenne; Hibiscus and Lime; Turmeric and Black Pepper; and Celery with Lavender. The bottles are available locally, in and around San Francisco and Silicon Valley. We stopped by to take a tour of the brewery (something he invites anyone visiting the Bay Area to do) and were impressed with a production facility that, while small scale compared to some, produces big flavors. Moss Beach Kombucha uses all organic ingredients and no artificial extracts or flavors. To hear Douglas describe each of his flavors in detail and the journey that led him to start the company back in 2017 click on the podcast icon below. The post Profile: Moss Beach Kombucha, California appeared first on 'Booch News.

On the final day of KombuchaKon 2019 we visited a random selection of vendors exhibiting at the event and asked for a quick summary of their offerings. We spoke with American Beer Equipment, Lincoln, Nebraska; Vitbot, Barcelona, Spain; In-line Packaging Systems, Charleston, South Carolina; Kegstar, San Diego, California; Lightweight Containers, Chicago, Illinois; Petainer, London, UK; Blue Label Digital Printing, Lancaster, Ohio; Applied Food Sciences, Austin, Texas; Lake Missoula Tea Company, Missoula, Montana; and Teatulia Organic Teas, Denver, Colorado. To hear what they told us, click on the podcast icon below. Our apologies for the companies we did not have a chance to talk with. Here’s a complete list of all 58 exhibitors at KombuchaKon 2019: The post KombuchaKon2019 — Vendor Profiles appeared first on 'Booch News.

Following the Wednesday evening welcome reception, KombuchaKon 2019 kicked off in full force on Thursday at the Long Beach Convention Center. Over 300 attendees heard presenters address issues such as the need for stricter industry standards, current numbers on US retail sales, and new equipment for brewing compliant ‘booch. As people gathered around the ‘booch tasting bar at the end of the day, we asked what were some of the big takeaways. Click on the podcast icon below to hear attendees from the La Rioja Region of Spain; Happy Leaf Kombucha, Denver, Colorado; Green Flow Power, Louisiana; Buchi Kombucha, Brisbane, Australia; Bici Kombucha, St. Croix, Virgin Islands; Buddhas Brew, Austin, Texas; High Country Kombucha, Eagle, Colorado; andProbio Drinks, Barcelona, Spain. The post KombuchaKon 2019 — Day 2 Impressions appeared first on 'Booch News.

Attendees at KombuchaKon 2019 certainly put the “International” in the Kombucha Brewers International annual gathering. Click on the podcast icon below to hear what people who came from The Netherlands, Uganda, Finland, Thailand, Japan, and as far away as Colorado and Florida hope to get out of the event. You’ll hear from the owners of Bob’s Kombucha, Gorssel, The Netherlands; Nutricom, Kampala, Uganda; The Good Guys Kombucha, Pirkkala, Finland; The Green Geek, Bangkok, Thailand; Kombuchaship, Saitama, Japan; and last but not least, Turtle Mountain Fermentery, Ft. Collins, Colorado; and Kombucha 221 BC, Sarasota, Florida. The post KombuchaKon 2019 — International Impressions appeared first on 'Booch News.

KombuchaKon 2019 kicked off this evening with a reception in Long Beach, California. This was the 6th Annual KombuchaKon. It started as a meeting of 40 founding companies, and has now grown to attract 400 participants at this years event. I was fortunate to meet Hannah Crum, the original “Kombucha Mama”, author The Big Book of Kombucha, and founder of Kombucha Brewers International. I took the opportunity to ask Hannah about developments in the industry. To hear what she told me about the growth in kombucha brewing, the latest trends and need for standards, as well as advice for home brewers who are thinking of taking the leap to commercial production, click on the podcast icon below. The post KombuchaKon 2019 — Hannah Crum Interview appeared first on 'Booch News.

The Juice House Co. is the closest kombucha brewery to the Booch News office at the northern end of the San Francisco Bay. Heck, we can almost see their shop from here. So it’s entirely appropriate that we profile them! Local roots In early March we stopped by their production facility in Benicia to meet co-founder Tiana Duvauchelle, who, with her sister Kelsea, created Juice House Co. Back in January 2018, they opened their shop on First Street serving organic cold-pressed juice, kombucha, and nut mylks. Tiana had already founded the Yoga House Co. in Benicia back in 2012. The yoga practitioners were the first to enjoy a taste of her home-brewed ‘booch. Their enthusiastic response encouraged her to team with her sister, who moved back to California from Hawaii, to start the company Production methods They produce ‘booch in stainless steel 30-gallon fermentation tanks, with secondary fermentation taking place in kegs. They only use the best organic green and black tea blend and organic sugar. They sell both draft and bottled ‘booch. Benicia’s Main Street Their retail outlet at 611 First Street, on Benicia’s vibrant main thoroughfare, offers a wide range of cold-pressed juices, with names like Green Machine, Citrus Sea and Kale Yeah. They combine a selection of their fresh organic juices with their fresh-brewed kombucha. I sampled a bottle of Turmeric Stone with orange, carrot and turmeric juice blended into the ‘booch. Other popular kombucha flavors include Pomegranate and Grapefruit. You can also find their ‘booch on tap in Napa resorts and local farmers markets in the Bay Area. In addition to being a thriving local business, they deal directly with local organic suppliers to create the best product with the best ingredients. They strive to minimize waste through recycling and reusing bottles and share leftover compost with local growers. The Juice House Co. believes in positively impacting lives, through the power of food energy. Future Plans They continue to expand their operations, with a second retail location coming soon in Petaluma, an hour west of Benicia, and placement of their kombucha in local retailers. To hear Tiana describe more about their operation and plans for the future click on the podcast icon below. The post Profile: Juice House Co, Benicia, California appeared first on 'Booch News.

Kombucha from the Frozen North While some might know of the Black Hills of South Dakota from the 1953 film Calamity Jane, where Doris Day waxes lyrical about ” …the pines so high that they kiss the skies above,” it’s now home to an award-winning Kombucha brewery: Scobi Kombucha. The company, based in Spearfish on the edge of the Black Hills National Forest, was started by two women who met while studying at Black Hills State University. Carissa Hauck and Bianca Hutzler launched their business on February 16th of this year after winning a “Shark Tank” style contest in a Small Business Management class where students present ideas to a panel of experts in hopes of getting a small loan. It all started in a dorm room Carissa started brewing kombucha in her college apartment during her senior year. While applying for jobs internationally her plans of starting her career and moving abroad were abruptly shattered by a sports accident. This meant more time for experimenting with kombucha brewing. Soon family and friends were raving about the flavors. After many long days and nights of experimenting with different flavors, perfecting the brewing process, and finding the best ingredients, she teamed with Bianca and took the leap into commercial production. Scobi Kombucha is the only craft kombucha brewery in Spearfish. In fact it’s only the second brewery in all of the Dakotas. Hauck and Hutzler brew in small batch glass jars before hand-filling environmentally-friendly glass bottles. Thinking Locally Instead of sourcing their ingredients from large national corporations, they prefer shopping at local farmer’s markets for fruit and herbs and the specialty tea provider in town for their teas. “It makes a big difference in the taste and the quality. We like to compare our product to good wine,” said Hutzler. They currently produce an “entry level” pure fruit blend for those new to kombucha who often prefer a sweet drink. They also have a raspberry-mint blend and a pure herbal lemon balm flavor as well. Bees make honey, they make Jun We were surprised to learn that North and South Dakota are the top two honey producing states in the US. (The bees hibernate all winter then come out to feast on the prairie grass and flowers in the spring.) Top honey producing US states in 2017 (in 1,000 pounds) Source: https://www.statista.com/statistics/191996/top-10-honey-producing-us-states/ Given this, it’s no surprise that Scobi Kombucha plans to make a honey-based Jun tea. “We are aware of the importance of honey bees. We plan to partner with a local beekeeper to source the honey from there and donate part of the profits to a save the bees project,” said Hutzler. Podcast After reading about Scobi Kombucha in the press, we scheduled a phone call to hear first hand about their small company. To hear more about what they told us, click on the podcast icon below. For more information about Scobi Kombucha, visit www.scobikombucha.com or their Instagram or Facebook pages. The post Profile: Scobi Kombucha, Spearfish, SD appeared first on 'Booch News.

Last night the “Sharks” on ABC’s Shark Tank — a version of UK’s The Dragon’s Den — invested $350,000 in an online kombucha home brew kit supply company.   The Kombucha Shop (TKS) is the brainchild of Madison, Wisconsin-based Kate Field. Like many, she began brewing kombucha as a hobby and decided to share the benefits and the satisfaction of brewing it at home.   Kate bootstrapped her way to success. She started the company with $800 and grew it to $3.2 million in lifetime revenue. She is projecting $1.6 million in revenue this year and will take home $300,000 after taxes.   The Kit The TKS home brewing kit is made of the highest quality components. They use 100% organic ingredients and provide step-by-step instructions—everything that a new brewer needs to get started as soon as the package arrives on the doorstep. The kit contains cultures grown using triple-filtered water, organic sugar, organic tea and organic kombucha starter to ensure that the end result contains the highest grade of beneficial acids and bacteria.   For $53.97 (which includes $8.97 shipping) or $48.99 from Amazon (free shipping for Prime members) you get:   One Gallon Brew Jar with pre-printed “Brew Notes” on the side to keep track of each brew Organic Kombucha Culture & One Cup Liquid Starter 1/2 lb Organic Cane Sugar 15g Organic Loose Leaf Tea Black & Oolong Tea Blend Reusable Cotton Tea Bag Temperature Gauge Cotton Cover & Rubber Band Ph Test Strips Pipette -for sipping the brew prior to decanting Wet Erase Marker (for recording Brew Notes on the side of the bottle) A 16-page Brewing Guide                 Everything is locally sourced. The teas are from Milwaukee-based Rishi Tea and Michigan-based Arbor Teas.   Online Sales From humble beginnings in a rented warehouse space, Kate’s operation now ships tens of thousands of kits a year. The Kombucha Shop has become of the largest and most reliable home brew kombucha companies out there today.     This multi-million dollar company has grown exclusively through online sales. Kate boasts “I crush it online.”   That’s surprising for two reasons. Kombucha making has obviously come a long way from the era when people were given a SCOBY from a college buddy or the cool guy they met while hitch-hiking through the Oregon backwoods.   The world has gone online in ways the original hippie brewers couldn’t have anticipated.   However, on the online space, TKS seems curiously difficult to find.   A quick search for ‘kombucha home brew’ on Google does not seem to list TKS in the sponsored ads.     A search on ‘kombucha home brew kit’ does list TKS in both sponsored and organic results. However, that seems a rather specific term — how many prospects would even know there’s a “kit” for kombucha.   Booch News was also surprised that TKS’s Twitter feed hadn’t been updated since March before going on a show where Sharks like Mark Cuban have over 7 million Twitter followers. Talk about a missed opportunity to go viral!       They’ve tweeted 185 times and have just 581 followers. On Instagram they have 4,214 followers and 246 posts. Facebook clocks in at 2,612 followers.   All these numbers seem on the low side. Given the annual revenue divided by the $45 cost of a kit would indicate well over 30,000 customers this year. And these are folks who buy online. Many might become fans and repeat customers if the company had a more active presence on social media.   The Pitch Shark Tank aficionado Andrew Breiter-Wu summarized the pitch :   The night finished with an awesome woman bringing scobies to the tank! Her name is Kate Field and she is the founder of The Kombucha Shop. She is bringing affordable Kombucha brewing to households across the country.   Something that surprised many, is that Kate is making no claims for the health benefits of Kombucha. She stays focused on marketing the simplicity and affordability of her product to Kombucha lovers, rather than selling Kombucha itself.   She was asking the Sharks for $300,000 for 10% equity in her company to help guide her into getting into retail, i.e. Whole Foods. She’s crushing the direct to consumer sales online so why go into retail? She wants to diversify her sales channels and maximize her potential revenue.   Sara Blakely was interested but concerned that she would be taking 10% of the company just to make a call to Whole Foods. With further clarity from Kate, she explained that with the heat of competitors breathing down her neck, she needs the Shark’s resources to blitz the market and beat the competition.   Kate is a great designer, has a healthy physique as the face of the company, and has strong business success to date. Barba