Meet Our Members – Oregonic Tonic (OR)

Ally Yancey, Dave McGee, and Amy Zeigenfuse, Oregonic Tonic, Portland, OR, USA Q: When did you first discover kombucha? 2001, I was handed a free sample of Wonder Drink’s Asian Pear & Ginger in a bottle and I was hooked. Q: Why did you start your own kombucha company? I was teaching classes for a […]

Tuesday, 9th October 2018

Ally Yancey, Dave McGee, and Amy Zeigenfuse, Oregonic Tonic, Portland, OR, USA

Q: When did you first discover kombucha?

2001, I was handed a free sample of Wonder Drink’s Asian Pear & Ginger in a bottle and I was hooked.

Q: Why did you start your own kombucha company?

I was teaching classes for a few years at a home-brew shop on how to make your own kombucha. The feedback I got during these classes was that my kombucha (I liked sharing my brews to demonstrate the different stages of flavor) was different than other kombucha they purchased in stores. It got me thinking that I might have something to offer.

Eventually, my daughter, Ally, was good-naturedly bugging me about when I was finally going to open my dream kombuchery, and we realized that we could go in on it together, as a father-daughter project. It was too good of an opportunity to pass up.

Q: What is your favorite flavor of kombucha?

This is a tough question. I really like so many styles of kombucha. Humm’s Pomegranate Lemonade is one of my go-tos. I also loved some of the flavors I tried at Fermensch and Dean’s Zesty Booch. We try to find a local kombucha brewery everywhere we travel.

Q: What is your former/current other life or career?

15 years in high-tech. Then 15-years (and still going) as a general contractor.

Q: What is a saying that you live by?

“All that spirits desire, spirits attain” -Kahlil Gibrand

Meet Our Members – Blue Ridge Bucha (VA)

Kate Zuckerman, Blue Ridge Bucha, Afton, VA, USA Q: When did you first discover kombucha? I’d tried kombucha a few times before, but I really got into kombucha in 2009, after getting together with Ethan, who is now my husband and business partner. He had been home brewing kombucha since 2001, and it might […]

Tuesday, 9th October 2018

Kate Zuckerman, Blue Ridge Bucha, Afton, VA, USA

Q: When did you first discover kombucha?

I’d tried kombucha a few times before, but I really got into kombucha in 2009, after getting together with Ethan, who is now my husband and business partner. He had been home brewing kombucha since 2001, and it might have been the magic in his kombucha flavors that drew me to him. 😉

Q: Why did you start your own kombucha company?

Ethan had been brewing for years, and he was coming up with flavors that our friends and family really liked. People kept asking us when we would start a kombucha company, so in 2010 we decided to give it a go.

Q: What is your favorite flavor of kombucha?

Humm Kombucha’s Blueberry Mint and Buchi’s Avonlea are both favorites.

Q: What is your former/current other life or career?

I am a parent of two children, ages 4 and 6. I am also a yoga teacher, and am grateful to have a daily yoga and meditation practice as I navigate the joys and challenges of small business ownership.

Q: What is a saying that you live by?

“Out beyond ideas of wrongdoing and rightdoing there is a field. I’ll meet you there. When the soul lies down in that grass the world is too full to talk about.” – Jalaluddin Rumi

Meet Our Members – HOTI (Healthy On The Inside) (Australia)

Helen Tricarico, HOTI (Healthy On The Inside), Millbank, QLD, Australia Q: When did you first discover kombucha? I learned about Kombucha in 2013 while looking for alternatives to our family’s nightly meal beverage. I had not long finished reading the book Sweet Poison by David Gillespie and wanted to cut out as much sugar […]

Monday, 1st October 2018

Helen Tricarico, HOTI (Healthy On The Inside), Millbank, QLD, Australia

Q: When did you first discover kombucha?

I learned about Kombucha in 2013 while looking for alternatives to our family’s nightly meal beverage. I had not long finished reading the book Sweet Poison by David Gillespie and wanted to cut out as much sugar from our diet as possible.

Q: Why did you start your own kombucha company?

To solve a problem. I had been sharing my delicious brews with family and friends and had a number of people that I did not know contact me to purchase my Kombucha. When I explained I didn’t sell it, I realized there were so many people like me looking to solve their own health problems and that I could do something to help find a solution. HOTI Healthy On The Inside was born.

Q: What is your favorite flavor of kombucha?

Pretty much anything but I do make a mean Blood Orange. I also love our QLD Buchi Kombucha range.

Q: What is your former/current other life or career?

I have always worked in State or Local Government in leadership, business and customer service. But, I always wanted to be a Chef or Nutritionist, so my love for these have now been combined. I get to have the best of both worlds. I consider myself pretty lucky.

Q: What is a saying that you live by?

I have a few but I particularly love this one “Life has no remote, get up and change it yourself”…it reminds me that we have choices, and everything we do is a result of the choices we make.

Meet Our Members – Pop Culture Brew Co. Kombucha (Canada)

Teresa Topshee, Pop Culture Brew Co. Kombucha, Dartmouth, NS, Canada Q: When did you first discover kombucha? I’ve always been in to healthy living and whole foods; but it wasn’t until I started my education at the Canadian School of Natural Nutrition almost 7 years ago that I was reminded of fermenting. This was my […]

Monday, 24th September 2018

Teresa Topshee, Pop Culture Brew Co. Kombucha, Dartmouth, NS, Canada

Q: When did you first discover kombucha?

I’ve always been in to healthy living and whole foods; but it wasn’t until I started my education at the Canadian School of Natural Nutrition almost 7 years ago that I was reminded of fermenting. This was my first exposure to the fermentation of the kombucha culture and its amazing benefits.

Q: Why did you start your own kombucha company?

Initially, after nutrition school, I started my own practice and a trend seemed to emerge in the suggestions I had for my clients. (Many of whom were suffering with digestive disorders & mental health concerns.) I was constantly going to my kitchen and giving samples of all of the ferments that I had on the go – everything from sauerkraut to pickled veggies to kombucha and various kefir cultures. My husband, who happens to be a chef (and the main chef in our house), eventually hit a tipping point with all of the space I was consuming in “his” kitchen. He said “move this stuff out of here or make a business of it”! So, I did! Kombucha was the only one that stuck, not only because I loved it so much, but because the other ferments had such a quick turn around time and it seemed like too much work.

Q: What is your favorite flavor of kombucha?

That’s a hard one! There are so many amazing local kombucha companies here in Nova Scotia now. But, I’d have to say that my first favorite was Rise’s Rose Schizandra.

Q: What is your former/current other life or career?

Well, prior to Nutrition school, I spent 13 years working in sales and marketing focused on catalog design and product development.

Q: What is a saying that you live by?

Well, one of the tags we use often is #healthandhappiness and that was the foundation of Pop Culture Brew Co. It’s a continuous balancing act for both, but that is the end game 🙂

Meet Our Members – Brew Dr. Kombucha (OR)

Matt Thomas, Brew Dr. Kombucha, Portland, OR, USA Q: When did you first discover kombucha? I started Townshend’s in 2003 as a single teahouse where all things tea could be gathered and presented in a casual cafe environment. In 2008 our guests started asking if we made kombucha. We hadn’t at that point, but […]

Monday, 24th September 2018

Matt Thomas, Brew Dr. Kombucha, Portland, OR, USA

Q: When did you first discover kombucha?

I started Townshend’s in 2003 as a single teahouse where all things tea could be gathered and presented in a casual cafe environment. In 2008 our guests started asking if we made kombucha. We hadn’t at that point, but I always wanted to be responsive to the requests and ideas of my customers. A few of our TeaTenders were already making kombucha at home, so one of them brought us our first scoby and starter, and Brew Dr. was born. All of our kombucha has been fermented from that same mother culture.

Q: Why did you start your own Kombucha company?

Once we started making kombucha for our teahouse customers, we got really into trying out our different recipes of teas and botanicals. People loved that innovative approach, and we loved it too. It was obvious we had to go for it. We came up with the Brew Dr. name and started making enough to bottle in small batches, in the basement of our teahouse. It was another fun way to put great tea to great use.

Q: What is your favorite flavor of kombucha?

Zeal Kombucha out of Sacramento. I love their use of herbs, roots and other botanicals. That’s my cup of kombucha.

Q: What is your former/current other life or career?

In high school and college I really fell in love with pottery. I had dreams of having my own studio and making a career of it for a while. I didn’t go down that path, but it will remain a lifelong passion that I will always enjoy.

Q: What is a saying that you live by?

“No matter how small you start, dream big.” has always been a favorite.

Second Annual KBI Europe Committee Meeting

KBI is heading to Barcelona! Join KBI members from across Europe for a weekend in Barcelona where will you will attend workshops and seminars on pertinent, local issues. You will also have the opportunity to sample Kombucha from local breweries while touring Barcelona. When: October 19th – 21st, 2018 Where: Barcelona, Spain @ Various Locations Register […]

Sunday, 23rd September 2018

KBI is heading to Barcelona!
Join KBI members from across Europe for a weekend in Barcelona where will you will attend workshops and seminars on pertinent, local issues. You will also have the opportunity to sample Kombucha from local breweries while touring Barcelona.

When: October 19th – 21st, 2018
Where: Barcelona, Spain @ Various Locations

Register
This is a weekend dedicate to KBI’s Europe Committee, you must be a member to attend. If you are already a KBI Europe Committee member and would like to attend, please use This Link to register. The first attendee will be charged €20 and, upon completing registration, will receive a code that provides additional complimentary tickets to staff who work at the same brewery.

Current Agenda
(Subject to change and additional fees; all meals are pay as you go)

Friday October 19

2pm/14:00 Non-KBI Members – Meet KBI President & Learn more about KBI
8pm/20:00 KBI-Members ONLY – Meet and greet casual dinner at the Kombucha Lab Flax and Kale
11pm/23:00 Dr. Stravinsky for homemade kombucha cocktails

Saturday October 20
Kashaya Kombucha Brewery is our official host – thank you! (coffee & light snacks will be served)

9am Coffee & Networking
10 am Conversation about Standard of Identity – Hannah Crum, KBI President
11am Traditional Specialities Guaranteed (TSG) & Establishing KBI as an Association in the EU – Hannah Crum (KBI), Mireia Mas Gilbert (Kombucha la Valiente, Spain), Laurent Coulloumme-Labarthe (Karma Kombucha, France)
12-2pm/12-14:00 Edge Brewery Tour (+ €20) beer brewery that offers tour & tasting
3pm/15:00 – Afternoon program begins (Speakers TBD)
9pm/21:00 – Meet for Dinner (Location TBD)
11pm/23:00 – Drinks

Sunday October 21

10-3pm/ 10-15:00 Visit Kombucha La Valiente Kombucha brewery in Tarragona (+ €20 for the bus transport to and from the brewery)

Become a Member
Not a KBI member? Check out our Membership page for additional information about KBI, membership perks and how to join!

Muchas Gracias to Kendra Sepulveda and the KBI EU Committee planning team for organizing this event!

Meet Our Members – Steep Peak Kombucha Tea (Canada)

Jenice and Jeff Smith, Steep Peak Kombucha Tea, Blairmore, AB, Canada Q: When did you first discover kombucha? We first discovered kombucha through a friend in our community and we were hooked! We began brewing and focusing on wildcrafting for flavouring. Located in the Rockies, we are surrounded by mountains and forests and are inspired […]

Monday, 17th September 2018

Jenice and Jeff Smith, Steep Peak Kombucha Tea, Blairmore, AB, Canada

Q: When did you first discover kombucha?

We first discovered kombucha through a friend in our community and we were hooked! We began brewing and focusing on wildcrafting for flavouring. Located in the Rockies, we are surrounded by mountains and forests and are inspired by native plants and local garden fare for seasonal flavours. Some unique flavours that we focus on include Spruce Tips, Buffaloberries, Chokecherries, Rhubarb, Saskatoons, Juniper, and Elderberries. We love to be outside and enjoy connecting our kombucha with its surrounding landscape.

Q: Why did you start your own kombucha company?

After a family holiday to Portland and seeing kombucha on tap everywhere, we were inspired to bring kombucha on tap to our community.

Q: What is your favorite flavor of kombucha?

Revive Kombucha – Boogie Down

Q: What is your former/current other life or career?

We are mountain lovers, biologists and parents. Kombucha – 24/7. We work on all aspects of the business and balance that with outdoor adventuring and raising a family.

Q: What is a saying that you live by?

Go Outside. Life is always better when you get to explore the outdoors.

Meet Our Members – Boochcraft (CA)

Adam Hiner, Boochcraft, Chula Vista, CA, USA Q: When did you first discover kombucha? Back in 2005 when I first moved to California and started eating organic I dove deep into the world of health. In that time I discovered kombucha and it became a regular part of my everyday diet. Q: Why did […]

Monday, 17th September 2018

Adam Hiner, Boochcraft, Chula Vista, CA, USA

Q: When did you first discover kombucha?

Back in 2005 when I first moved to California and started eating organic I dove deep into the world of health. In that time I discovered kombucha and it became a regular part of my everyday diet.

Q: Why did you start your own kombucha company?

I started selling kombucha at my Farm to Table restaurant back in 2011 and saw the huge demand. It made me think that a kombucha brewery would do well. 4 years later I finally had the time and resources and sparked the idea with some friends.

Q: What is your favorite flavor of kombucha?

My favorite flavor of kombucha is Blueberry Ginger by Bootstrap in San Diego.

Q: What is your former/current other life or career?

I was in the restaurant and catering business for quite a while focusing on Farm to Table organic food. Before that I did some time in the mortgage industry, taking a local mortgage company nationwide as an online low cost mortgage provider, as well as a bit of time in the valet and hospitality industry.

Q: What is a saying that you live by?

“When you find yourself on the side of the majority, its time to reform.” -Mark Twain

Webinar Series: Kombucha Standard of Identity

Kombucha Standard of Identity DATE: 9/26/18; 1 pm PST on Zoom WHO: Hannah Crum COST: Free/Members Only WEBINAR SUMMARY Join us for a free, members-only webinar to discuss the Kombucha Standard of Identity, led by KBI President, Hannah Crum. Before the webinar, please review the Kombucha Standard of Identity (draft version), located HERE in the […]

Sunday, 16th September 2018

Kombucha Standard of Identity
DATE: 9/26/18; 1 pm PST on Zoom
WHO: Hannah Crum
COST: Free/Members Only

WEBINAR SUMMARY

Join us for a free, members-only webinar to discuss the Kombucha Standard of Identity, led by KBI President, Hannah Crum.

Before the webinar, please review the Kombucha Standard of Identity (draft version), located HERE in the Member Forum. Since this is a members-only meeting, non-members will not be able to access the webinar or the Kombucha Standard of Identity.

WEBINAR TAKEAWAYS

– Definition of Kombucha

– Pasteurization

– Label Declaration

– And much more!

ABOUT THE WEBINAR INSTRUCTOR

Hannah Crum has taught Kombucha making classes to all size groups, from individuals to workshops of 100+, all over the country for over a decade, spreading the message of Kombucha and its bacterial benefits far and wide through a variety of venues including festivals, health conferences, podcasts, interviews, articles and more. Her how-to videos have piled up +100,000’s of views and Kombucha Kamp was featured on “What’s Brewing?” hosted by Jody Rudman on the Veria Network.

In addition to teaching, Hannah installs large-scale Kombucha set-ups and is the Master Brewer for numerous restaurants and shops in the Los Angeles area, as well as consult for many Kombucha brands from those just starting out to established breweries looking to scale up. In 2014, as an extension of their desire to “change the world, one gut at a time” while growing the Kombucha industry, Hannah and her partner, Alex, co-founded Kombucha Brewers International – a non-profit trade association dedicated to promoting and protecting commercial Kombucha around the world.

Meet Our Members – Goodmore Kombucha (Canada)

Kevin and Alexis Moore, Goodmore Kombucha, Darthmouth, NS, Canada Q: When did you first discover kombucha? Kevin and I first had kombucha in New Zealand about 5 years ago. We loved it and immediately began brewing at home! Q: Why did you start your own kombucha company? During our adventures overseas we fell in love with […]

Wednesday, 12th September 2018

Kevin and Alexis Moore, Goodmore Kombucha, Darthmouth, NS, Canada

Q: When did you first discover kombucha?

Kevin and I first had kombucha in New Zealand about 5 years ago. We loved it and immediately began brewing at home!

Q: Why did you start your own kombucha company?

During our adventures overseas we fell in love with the way fermentation can transform even the simplest of ingredients into so much more. From the moment we first tried kombucha we were fascinated-who knew fermented tea could be this delicious, and leave us feeling great? Returning home to Nova Scotia, we were excited to share our inspiration. And so it began…

Q: What is your favorite flavor of kombucha?

We both really enjoy Brew Dr. with their tea-inspired flavours. Clear Mind is a favourite of theirs, with it’s clean and refreshing flavours. We also love our neighbour Pop Culture and their very Nova Scotian haskap berry.

Q: What is your former/current other life or career?

We were winemakers/winegrowers for about 15 years, and were largely focused on Pinot noir and aromatic whites. We were based in New Zealand for most of that time, with stints in France, the USA, and Canada.

Q: What is a saying that you live by?

Do what you love, and love what you do. And don’t forget to smile!