Author: KBI Admin

Meet Our Members – Boochy Call Kombucha (MD)

Eric Kelchlin, Boochy Call Kombucha, Sharpsburg, MD Q: When did you first discover kombucha? A: Kombucha arrived in my life in 2018 when sobriety became a life or death decision. I started drinking Kombucha instead of alcohol and this was the key ingredient that allowed me to break free from my addiction. Q: Why did […]

Thursday, 5th January 2023

Eric Kelchlin, Boochy Call Kombucha, Sharpsburg, MD

Q: When did you first discover kombucha?

A: Kombucha arrived in my life in 2018 when sobriety became a life or death decision. I started drinking Kombucha instead of alcohol and this was the key ingredient that allowed me to break free from my addiction.

Q: Why did you start your own kombucha company?

A: I was an avid homebrewer for more than 15 years. I was planning to go professional, but decided it was the wrong path for me. I missed the brewing culture and creative outlet, so I started brewing Kombucha to rekindle my spirits. I developed a lot of friend tested recipes during our stay-at-home Covid pandemic retreat and soon realized that this new passion I had could become a new lifestyle. A healthy lifestyle with healthy, happy people. Boochy Call Kombucha was thus born out of the ashes of addiction.

Q: What is your favorite flavor of kombucha? 

A: Ginger-Lemon from Health-Ade Kombucha. Yummy!

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

A: I’m a federal biologist that specializes in distance learning. It’s my big boy job that allows me to do my little boy fun job.

Q: What is a saying that you live by?

A: Everything in life is temporary and cyclic. Take a breath. A new wave is coming.

Meet Our Members – Amare Probiotics Limited (TTO)

Dominique Himiob, Amare Probiotics Limited, Trinidad and Tobago Q: When did you first discover kombucha? A: I first discovered kombucha in 2015 when a peer had a scoby hotel and very kindly introduced me to it by giving me one of his scobys to use. Q: Why did you start your own kombucha company? A: […]

Thursday, 8th December 2022

Dominique Himiob, Amare Probiotics Limited, Trinidad and Tobago

Q: When did you first discover kombucha?

A: I first discovered kombucha in 2015 when a peer had a scoby hotel and very kindly introduced me to it by giving me one of his scobys to use.

Q: Why did you start your own kombucha company?

A: I started kombucha as a result of starting to make water kefir first. My cousin brought some kefir grains back to Trinidad from Costa Rica and we decided to start a business because I had a background in Medical Microbiology and had done a project on probiotics.

Q: What is your favorite flavor of kombucha? 

A: Healthade Pink Lady Apple

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

A: My former career was working in laboratory as a technician

Q: What is a saying that you live by?

A: “Live everyday like its your last and love every night like its your first”

International Society of Beverage Technologists

  International Society of Beverage Technologists ISBT is the only organization whose sole interest is the technical and scientific aspects of soft drinks and beverages. With members from around the world, membership is open to any person engaged in the science, technology, or production of soft drinks or beverages, including those suppliers to the beverage […]

Monday, 28th November 2022

 

International Society of Beverage Technologists

ISBT is the only organization whose sole interest is the technical and scientific aspects of soft drinks and beverages. With members from around the world, membership is open to any person engaged in the science, technology, or production of soft drinks or beverages, including those suppliers to the beverage industry whose principal occupation is substantially technical in nature. This includes individuals employed by bottlers, franchise companies, packaging, flavor, ingredient, and equipment suppliers who are engaged in scientific or technical positions.

ISBT enhances the promotion, development, and dissemination of knowledge relating to the art and science of beverage technology for the non-alcoholic beverage industry.  Focus areas of activity include (but are not limited to) beverage formulation, production, packaging, equipment, and distribution. We do this by:

Most of our activities center around our annual conference (BevTech), our regional events (Asia Pacific, Canada, Europe, India, and Latin America), and our 9 technical committees:

  • Beverage Gases
  • Beverage and Ingredient R&D
  • Beverage Operations & Processing
  • Packaging Technology
  • Quality
  • Retail Equipment and Fountain Technology
  • Sanitation and Microbiological Control
  • Sweetener
  • Water Quality & Treatment

ISBT also has a series of online microlessons designed to provide an important and easily available resource for our global community of beverage professionals.  The Beverage Institute by ISBT® currently offers 9 courses covering everything from the Fundamentals of Beverage Technology to more specialized courses on Microbiology, Sweeteners, Gases, Water, and more.  More information about these courses can be found at https://www.isbt.com/isbt-beverage-institute.asp.

Membership rates, benefits, and more can be found at https://www.isbt.com/membership.asp.  KBI members can enter Kombucha in the Discount Code field to get $50 off your first year’s membership.

Meet Our Members – Kombucharista (NY)

Brendan Multala, Kombucharista, Rochester, NY Q: When did you first discover kombucha? A: I remember it so clearly! I was in about eighth grade and I saw a Kevita bottle in the cooler section while shopping with my mom and thought “Oh, this is new and interesting.” It took a bit to convince my mom […]

Monday, 28th November 2022

Brendan Multala, Kombucharista, Rochester, NY

Q: When did you first discover kombucha?

A: I remember it so clearly! I was in about eighth grade and I saw a Kevita bottle in the cooler section while shopping with my mom and thought “Oh, this is new and interesting.” It took a bit to convince my mom to purchase it, since the cost of kombucha can begin to add up, but I absolutely loved the taste of the Lemon Cayenne kombucha that Kevita offered and solely drank that for years. Once I got my first job, I admittedly spent a large percentage of my paycheck on kombucha.

Q: Why did you start your own kombucha company?

A: I truthfully did not intend on owning a business. I witnessed my dad owning businesses growing up and saw what a challenge it could be at times, along with how much grit someone needs to have to follow through. Once I graduated from Rochester Institute of Technology with my B.S. in Economics, however, I was able to better analyze the market. I quickly realized there were flavors that were missing from the marketplace, those being cocktail flavored kombucha. I began experimenting with a mule flavor and realized I had found my niche. That is how Kombucharista was born; I wanted to make a mocktail that didn’t have added simple syrups or soda for consumers that don’t drink but wanted a product that could also be mixed with liquor to create a healthier, classic cocktail. Everyone wins!

Q: What is your favorite flavor of kombucha?

A: To this day, the very first flavor I tried when I was 13 is still my favorite. The Kevita brand has a Cayenne Lemon flavor that is refreshing and light; even though I have seemingly unlimited amounts of my own kombucha I still find myself putting numerous bottles in my shopping cart.

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

A: I have been a server or bartender since I was 18, and I still am. I have met amazing customers who want to support my business so I am still part time in the service industry (for now).

Q: What is a saying that you live by?

A: I have had a quote written down that I keep by my desk since my last semester of college. It says, “Whether you think you can or you can’t, you’re right.” It’s a quote by Henry Ford that reminds me to go with my gut. It’s gotten me this far so I think it’s been a good reminder!

 

KBI Acid Study: A New Method for Measuring Acids in Kombucha

KBI Acid Study: A New Method for Measuring Acids in Kombucha BIO: Cultured Analysis is a company made up of three chemists whose mission is to provide kombucha brewers with support through analytical testing and customized consultations. The complexity of kombucha is what makes it so unique but also leads to many difficulties in brewing […]

Thursday, 17th November 2022

KBI Acid Study: A New Method for Measuring Acids in Kombucha

BIO:

Cultured Analysis is a company made up of three chemists whose mission is to provide kombucha brewers with support through analytical testing and customized consultations. The complexity of kombucha is what makes it so unique but also leads to many difficulties in brewing it.
Cultured Analysis also focuses on research and development in the kombucha industry to better understand the complexities that arise in brewing, building product consistency, and scaling up while maintaining certain desired characteristics.

Through their R&D efforts, Cultured Analysis is developing a new method for analyzing the main acids in kombucha that is more cost effective and faster than traditional methods. This study was initiated as a way to validate the method using a wide range of kombucha samples nationally and internationally. The goal is to incorporate the method into a small instrument that could be used in-house by brewers. This utility will give brewers access to information about their kombucha acid profiles. The acid profiles of each brewer’s kombuchas are unique to their SCOBY, brewing process, and taste preference. Maintaining consistency in the acid profile of kombucha leads to a more consistent flavor.

 

 

JOIN US for the next interactive webinar on Wednesday, December 14, 1-3pm Pacific Time (GMT-7)! 

WEBINAR DESCRIPTION:

In this webinar, we will discuss the difference between pH and titratable acidity as well as the higher resolution that our method gives when accessing acidity. We will describe the findings of our study by looking at the data that identify the main acids and their corresponding concentrations in each sample. The webinar will also offer insight into a better understanding of acids, their effect on kombucha flavor, as well as the strengths and weaknesses of different ways to measure acidity.

 

 

Meet Our Members – Alex Plut (AUT)

Alex Plut, Austria Q: When did you first discover kombucha? A: Just this January! Way too late for my taste. Q: Why did you start your own kombucha company? A: Absolutely fell in love with the drink itself, the beauty in its simplicity and how exceptionally well it (can) taste if you don`t take corners […]

Thursday, 10th November 2022

Alex Plut, Austria

Q: When did you first discover kombucha?

A: Just this January! Way too late for my taste.

Q: Why did you start your own kombucha company?

A: Absolutely fell in love with the drink itself, the beauty in its simplicity and how exceptionally well it (can) taste if you don`t take corners on the quality of things. Nature at its best.

Q: What is your favorite flavor of kombucha? 

A: Favorite Booch: Pineapple / Ginger / Lemon Favorite Brand: Thrive Brew

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

A: Just finished business school in Vienna, but grew up in Salzburg. Have been playing basketball for over 14 years now and absolutley love to cook! Check out my blog @schurlisfood (sorry for the promo, but hey – its not that bad)

Q: What is a saying that you live by?

A: Don`t count the days, make the days count.

Meet Our Members – Coastal Craft Kombucha (NY)

Rachel Rappa, Coastal Craft Kombucha, Oceanside, NY Q: When did you first discover kombucha? A: I first discovered kombucha in my search for anything that would help my digestive system as I was wreaking havoc on it. I have always looked to food as medicine over traditional medicine. Q: Why did you start your own […]

Thursday, 3rd November 2022

Rachel Rappa, Coastal Craft Kombucha, Oceanside, NY

Q: When did you first discover kombucha?

A: I first discovered kombucha in my search for anything that would help my digestive system as I was wreaking havoc on it. I have always looked to food as medicine over traditional medicine.

Q: Why did you start your own kombucha company?

A: When I first came across kombucha like many I didn’t actually enjoy it but I appreciated how it made me feel. At the time I had recently developed one fundamental belief which is that living a healthy life and eating healthy food shouldn’t be anything short of enjoyable. With that in mind I started Coastal Craft as a homegrown operation that was built on a foundation of passion and respect for all things creative. Drawing inspiration from the culinary world around me, I grew a deep appreciation for innovative flavor combinations derived from the freshest wholesome ingredients. The more I consumed, the more my curiosity evolved. When it came to kombucha I felt compelled to take something seemingly ordinary and make it extraordinary, and we continue to share those same values to this day as our core mission.

Q: What is your favorite flavor of kombucha?

A: Gt’s Classic Divine Grape

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

A: I was previously a baker and bartender. Never in my life have I had a 9-5, I always followed my passions and let my creativity and curiosity guide my career path.

Q: What is a saying that you live by?

A: Live life to its fullest…follow your dreams, work hard, play hard, love hard and always be yourself, everything else will fall into place!

Meet Our Members – Key Beverages (KY)

Kasey Guelda, Key Beverages, Louisville, KY Q: When did you first discover kombucha? A: I discovered Kombucha 7 years ago! It’s actually a funny story, I loved wine at the time, as most do in there 20’s, and was very hungover one day and my best friend was like you have to try this drink! […]

Wednesday, 5th October 2022

Kasey Guelda, Key Beverages, Louisville, KY

Q: When did you first discover kombucha?

A: I discovered Kombucha 7 years ago! It’s actually a funny story, I loved wine at the time, as most do in there 20’s, and was very hungover one day and my best friend was like you have to try this drink! It can help with your hang over and so much more! That was the first day I tried GTS Gingerade Kombucha and that led to me making it myself and my discovery of Water Kefir, which is what my company Key Beverages brews and sells in the Louisville, KY area. Discovering live, raw, fermented beverages was a game changer for me not only on my journey to quitting drinking alcohol but for my gut health as well.

Q: Why did you start your own kombucha company?

A: I started my own Water Kefir company because there are so few companies out there doing it. I made kombucha for years and kept giving it to my family, the flavor was just too intense for them, so I started my search for something that could bring them the same or similar benefits but with a milder flavor and discovered water kefir. After making it for some time and giving it to friends and family I knew I was on to something so I started to sell it on social media and it has expanded from there.

Q: What is your favorite flavor of kombucha? 

A: Its summer time so I would say my favorite flavor of kombucha right now would be Watermelon Crush by Elixir Kombucha in Louisville, KY. I love watermelon and this flavor is so refreshing!

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

A: While I build my brand, I am still working full time as the Sales and Operations Manager of a company called Garage Solutions Louisville. We do custom epoxy/polyurethane floor coatings, custom cabinetry, shelving, slatwall, overhead racks, and more.

Q: What is a saying that you live by?

A: While I find other people’s words and quotes inspiring, I find personal affirmations more transformative. One of my personal favorites is “I do not have to hustle to prove my worth. I am enough just as I am.”

Meet Our Members – Boochy Mama’s Kombucha (OH)

 Stacy Jurich, Boochy Mama’s Kombucha, Toledo , OH   Q: When did you first discover kombucha? A: 2006 a friend bought me a GT’s green kombucha – I loved it! Q: Why did you start your own kombucha company? A: I knew kombucha was coming to the Midwest, and I wanted to be the first […]

Thursday, 22nd September 2022

 Stacy Jurich, Boochy Mama’s Kombucha, Toledo , OH

 

Q: When did you first discover kombucha?

A: 2006 a friend bought me a GT’s green kombucha – I loved it!

Q: Why did you start your own kombucha company?

A: I knew kombucha was coming to the Midwest, and I wanted to be the first to bring it to our corner of Ohio. Plus, I had already started a small, bicycle-delivery home kombucha business without intending to do so; taking it to the next step (commercial) seemed like an organic next step.

Q: What is your favorite flavor of kombucha? 

A: I like Brew Dr.’s Clear Mind.

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

A: Prior to starting Boochy Mama’s, I was a substitute teacher and tennis coach. After a year and half into the business, I was able to quit my other jobs and do this full time.

Q: What is a saying that you live by?

A: Sustainability on all fronts; emotional, physical, environmental, economical, mental.

Meet Our Members – Divs Kombucha (IND)

Divya Kumar, Divs Kombucha, Chennai, India Q: When did you first discover kombucha? A: I discovered Kombucha twice. The first time, a friendly neighbour had an unusually sour aroma coming from her apartment, I actually asked her if she was cleaning! She told me she was brewing Kombucha, and that’s when I got a first […]

Thursday, 22nd September 2022

Divya Kumar, Divs Kombucha, Chennai, India

Q: When did you first discover kombucha?

A: I discovered Kombucha twice. The first time, a friendly neighbour had an unusually sour aroma coming from her apartment, I actually asked her if she was cleaning! She told me she was brewing Kombucha, and that’s when I got a first sip of such an unusual drink. Fast forward over a decade to the start of the pandemic, another neighbour but this time thousands of miles away in my hometown, the coastal city of Chennai, India, lent me her starter. And there’s no looking back.

Q: Why did you start your own kombucha company?

A: Chennai-folks have a wonderfully complex palette but there were hardly any all natural beverages that were localised to our taste. Plus covid-recovery saw an increased awareness in gut health and healing. In the middle of all of this, my mother’s garden was blooming with the best hibiscus, roses, passion fruit, mangoes and what not. My love for brewing matched the timing, that’s all. I still can’t believe I get to run a kombucha company 🙂

 

Q: What is your favorite flavor of kombucha? 

A: Recently enjoying Currant by BoochMan and Rose by Dr.Hops

 

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

A: In a previous life, I was in the tech industry, building apps, wearing many hats. Now besides brewing, I manage an Airbnb that shares space with my kombucha brewery in Chennai. Come visit!

 

Q: What is a saying that you live by?

A: “May your dreams not come true. May things that you could not dream of happen to you. May you explore possibilities that have never been touched or reached before.”