Ivaylo Panayotov, Kombucha Life, Sofia, Bulgaria
Q: When did you first discover kombucha?
In the year 2010
Q: Why did you start your own Kombucha company?
We started first as a homemade kombucha, 2 years later we decided to introduce this drink to Bulgarian market.
Q: What is your former/current other life or career?
I am Business development manager in Herbamedica
Q: What is a saying that you live by?
“The best day is always the one you’re in “
KBI’s Kombucha Village at the Green Festival Expo in Washington, DC was a great experience for the brands and attendees!
The Kombucha Village atmosphere brings brands together to share responsibilities, promote each the category as a whole, and sample and sell, sell, sell! Rather than being spread throughout the conference floor, several brands band together to demonstrate solidarity and to introduce consumers to the entire category. Sampling & DIRECT SELLING are encouraged at these events to hook everyone from the kombucha curious to the serious sippers, and the DC date was no exception.
The KBI Kombucha Village in Washington DC included the following brands:
Buchi (NC)
Mountain Culture (VA)
Craft (DC)
In yet another packed session, KBI president Hannah Crum was on-hand to share with attendees the benefits and basic facts of kombucha in an educational presentation. She also pitched in pouring samples and answering questions while enticing passersby to stop for a quick sip!
“What I love about the Kombucha Village is that it introduces consumers to the category. They can quickly see at a glance that we are more than just a single brand and they are excited to try all the different flavors.” ~ Peter Roderick, Mountain Culture
Don’t miss your chance to “brand together” as KBI still has five more Kombucha Villages with slots available. Start planning now for Fall- reserve your spot today before these dates fill up!
Future KBI Kombucha Villages:
AVERAGE MENF ATTENDANCE 10,000-15,000 people
AVERAGE GF ATTENDANCE 3,000-8,000 people
“Buchi has long understood the value of connecting directly to new customers. Education and sampling is vital to introducing newbies to Kombucha as it brings more drinkers into the category. We are thrilled to have forged this terrific opportunity and are even more excited to see it grow. Hope you will join us at the Kombucha Village!” Michael Numinous, Buchi Kombucha
KBI is delighted to report a wildly successful first webinar in our “Ask Us Anything” series – “Fast Track to Distribution” (May 18, 2016). All of the attendees enjoyed the detailed and Kombucha-specific advice offered by our expert speakers.
“Thank you so much for the webinar today! It was packed full of great information. The panel was so gracious with their time and experience. They gave very detailed answers to some really good questions. I really appreciated the real-life, real small business growing pain examples – especially mistakes made. I could easily see myself walking down that same path and making those same mistakes – thank you for saving me the expense and the agony!” -Elizabeth, BIP
Chris Montelius of Non-Prophet shared tips and advice from his former life experience as a beer distributor. Many members had written in with several questions and he graciously answered them all in a slide presentation.
Jared and Deanne of Kombucha on Tap covered distribution from their perspective as distributors of kegged kombucha in Southern California. They covered everything from equipment choices to costs involved in self-distribution vs. utilizing an outside distributor’s assistance, as well as keg-specific information regarding kegerators, keg washing, and more.
“Thanks for putting the Distribution webinar together, and thanks for injecting my questions into the conversation so late in the game. I found it tremendously informative, helpful, and timely as DZB begins to plan out the early phases of keg distribution. It’s also great to know that there are some tremendously knowledgeable and generous members of the Kombucha industry willing to shed some light on these topics. From our perspective, it has seemed a little isolating and unfriendly at times, but this webinar has proved contrary to that notion. Thanks again for facilitating this, and good luck with the future ones. I’ll be sure to tune in to the rest of the series.” -Joe, Dean’s Zesty Booch
Shane Dickman of High Country recounted the brand’s journey from tiny start-up in the late 2000s to its current size as a thriving national brand. From the tough early years of self-distribution, which sometimes involved drivers sleeping in the van on runs from Colorado to California, to the common mistakes many brands might make early on, with specific advice on how to avoid losing money on distribution deals, Shane’s experience provided a lot of insight into the lengths that sometimes must be traveled on the road to success.
“Loved the dist. webinar yesterday! Thanks for providing exceptional tools and resources to KBI community.” -Gayle, FedBrew
Did you miss this webinar? You’re in luck! The recorded version (as well as an audio-only version) is available in the member forums! Not a member? Join today!
On the heels of this successful first seminar, KBI is pleased to announce the second webinar in our “Ask Us Anything” series:
The Secrets of Successful Flavoring, June 21 from 1-3PM PST.
only $20 for KBI members, $200 for non-members
Buy 3 webinars, receive the 4th one free!
Darius Subatis of Health-Ade
Born and raised in Boston, Darius came out to California in 2006 to pursue a career in film. After spending some time working in production for NBC Universal he decided it was time for a change. Darius joined the Health-Ade team as employee hire #1 in 2013 and has used his skills from film production to run the brewery for Health-Ade. His passion for efficiency and doing things right has helped grow Health-Ade over 10x what it was just three years ago. If he’s not brewing kombucha for Health-Ade, Darius is enjoying life with his beautiful wife, Amanda, and their dog, Riley, in Santa Monica.
Alla Shapiro of NessAlla
Alla joined business partner Vanessa with the common vision of helping the community gain a deeper knowledge of health and well being. Both certified herbalists, we began teaching kombucha brewing classes in Madison, Wisconsin in 2007. We became well known for our kombucha knowledge and word of our expertise spread. Workshops sold out and we soon had a SCOBY farm growing! We decided to work together to create one of the nation’s first small, local kombucha breweries.
Hannah Crum of Kombucha Kamp
Hannah Crum is the Kombucha Mamma. Originator of the Kombucha Kamp workshop,she partnered with her husband Alex LaGory, aka Alex Kombucha, to create the top informational site for Kombucha in the world KombuchaKamp.com Their mission is to “change the world, one gut at a time.” Hannah is a popular speaker about Kombucha, fermentation and bacteriosapiens at corporate and health conferences, fermentation festivals and events around the world. As an outgrowth of their commercial consulting, industry reporting and marketing efforts, Alex & Hannah co-founded Kombucha Brewers International in 2014 to unite and advocate for the commercial Kombucha bottling industry around the world. Through Kombucha Kamp’s videos, blog posts and online support communities, they have mentored 100,000’s of homebrewers all over the world. Their newly released “Big Book of Kombucha” from Storey Publishing (featuring 260 “Flavor Inspirations”) has been met with critical acclaim and praise. With this impressive wealth of information, it is no surprise that they are the leading Kombucha experts in the world.
Every brewer flavors in a different way- that’s one of the ways brands differentiate their products. Have you always wanted to try out some new ideas, but weren’t sure how to start? Looking for some new flavor inspirations? Had some frustrating setbacks and not sure how to proceed? This webinar is for you!
Webinar Includes:
When to Flavor
– Primary
– Secondary
– Reasons for flavoring in primary vs. secondary
How to Flavor with Tea
– Flavoring and potency of tea types
– Tea Blends
– Brand distinction with tea alone
– Preparing ingredients
How to Flavor with Fruit
– Preparing ingredients
– Whole or Sliced Fruit, Juice, Dried, Concentrate, Freeze Dried, Frozen Fruit
– Advantages and Disadvantages
How to Flavor with Herbs, Flowers and Spices
– How to prepare herbal infusions (dried vs. fresh)
How to Flavor with Essential Oils
How to Flavor with Different Types of Sugars
– How each type affects flavor
-White sugar, brown sugar, honey, Stevia, etc.
Unwanted flavors and solutions (ex. water quality)
– Herbal or fruit flavors that might compromise probiotic content
– Nutrition facts skewed by fruit inclusion (having each flavor tested and labeled)
– How to know when you’ve messed up. Can it be fixed?
Join us, and ask the speakers your questions in advance by emailing Morgan!
only $20 for KBI members, $200 for non-members
Buy 3 webinars, receive the 4th one free!
Upcoming Webinars:
Control Your Brew- Reducing Alcohol Levels in Under-21 Kombucha
Alcohol Testing Methods- What Works, What Doesn’t, & How to Do It for Less
Under Pressure- Kegs, Cans, & Bottles
As the kombucha industry continues to grow, so too do the needs of the membership. Poised to crest $1.8 billion dollars in gross sales by 2020 according to some projections, our industry has consistently demonstrated rapid growth, stimulated by the stability brought to the marketplace through the formation and actions of Kombucha Brewers International. Since 2014, KBI has established kombucha industry Best Practices, spearheaded a new ethanol testing method that more accurately reflects the complexity of kombucha, developed the KBI Verification program (launching June 2016), created new resources for new brewers just entering the industry with our Brewery in Process membership and resources, lobbied Congress for governmental support, gathered annually at KombuchaKon for education and networking, and launched a new educational webinar series.
We have done all of this great work with the help of volunteers and through the financial support of member dues. This year, we hired our first full-time employee – an important step forward in building the organization. As such, it is now time for us to increase the due structure so that we can continue to offer quality programs and support to kombucha brewers around the globe. The new rates reflect the growing role of the organization and its advocacy, as well as the continued generation of valuable member resources.
The benefits of membership remain the same and include discounted admission for two attendees to the world’s only kombucha conference (KombuchaKon), discounted educational webinars, and access to the member forum which is bursting with resources and valuable information. Learn more about joining KBI and our member types.
As of October 1, 2016, Kombucha Brewers International yearly member dues (except for Brewery in Process memberships) will increase to the following levels:
Tier 1: $395 – 0-25,000 gal annual output
Tier 2: $595 – 25,001-250,000 gal annual output
Tier 3: $795 – 250,001+ gal annual output
Brewery in Process: $995
Affiliate Member (supplier, laboratory): $395
Adjunct Member (jun, kefir, fermented drinks): $395
At this time, KBI is pleased to offer current members the opportunity to renew dues early at the current rate before the increase (note: payment must be received in full by September 30, 2016 in order to qualify for this offer).
Early renewals will extend membership one year beyond current expiration date; for example, if your current membership expires in February 2017, renewing now will extend it to February 2018.
Please email us to take advantage of this offer now!
Not a member yet, but want to join before the rates increase? Join KBI here!
Leanne Herrera, Zama Tea, Tustin, California
Q: When did you first discover kombucha?
Just about two years ago after being diagnosed with a very rare disease and did not want to do chemotherapy so I set out on my own to find answers through tea, herbs, and Kombucha.
Q: When did you start your own Kombucha company?
February 2015.
Q: What is your favorite flavor of kombucha? (a brand that is not your own)
Humm’s Coconut Mint.
Q: What is your former/current other life or career?
I worked from home as a medical transcriber for 25 years and also had a breast pump rental company so I could be the coach of my kiddos’ sports teams, room mom, shuttle driver, late night run to get supplies for a crazy school project, and mostly to be the one who encouraged them to get back up when life knocked them down and to set an example of what working hard and honest means.
Q: What is a saying that you live by?
Life is an evolution. I pray for a lot for wisdom and strength to venture down paths less traveled. You might be going one direction, but if you are open, you might find yourself down a different path that was meant for you all along.
Kara Sam, Bucha Brew, Surrey, BC, Canada
Q: When did you first discover Kombucha?
I first discovered Kombucha 3 years ago in Maui at a local farmers market, they were selling in mason jars with chunks of pineapple in it. Back then I thought a real mushroom created this mysterious tonic.
Q: Why did you start your own Kombucha company?
My last visit to Maui I saw that Kombucha had blown up, it was on tap everywhere and I couldn’t believe I hadn’t seen anything like that in Vancouver. Vancouverites love healthy, local, fresh, and handcrafted so I jumped on the opportunity.
Q: What is your favorite flavor of kombucha? (a brand that is not your own)?
I loved Buddha’s Brew Pineapple Greens… all of Buddha’s Brew is spot on.
Q: What is your former/current other life or career?
I did all of my schooling to be a chef, I got my red seal, worked in restaurants for 4 years and decided it wasn’t conducive to my lifestyle. I like to eat healthy, wake up early and exercise everyday, none of those things work very well into a chefs’ life. I decided to become a personal trainer, I trained for 6 years full time before I started Bucha Brew. In my mind Kombucha is a symbiotic relationship of the 2.
Q: What is a saying you live by?
If you want something you have never had you have to do something you have never done.
KBI is pleased to announce our new educational webinar series! Based on feedback from the membership, we are offering kombucha specific education on a variety of topics to assist brewers with their process and help them succeed with their business endeavors.
To that end, here is a list of the topics we will be covering with more being added based on YOUR feedback!
Have an idea for a webinar topic? Want to share information and expertise with our community? Send Morgan an email!
Each session will be recorded and posted in the KBI Member Forum (Not a member? Join Here!) but for those who have questions, the benefit to participating in the live webinar is access to expert advice specific to your needs and get immediate answers. The sessions are affordably priced with a special deal of buy 3, get 1 free! Invest in your business by gaining the insights needed to move it forward today.
Chris Montelius of Non-Prophet
Chris Montelius is the founder and president of Non-Prophet Brewing Co. (not to mention head brewer, keg cleaner, accountant, and deliveryman) He has nine years of experience in the beverage industry including roles in sales, sales management, and brand development.
Before starting Non-Prophet Brewing he held the title of Brand Development Manager with Brown Distributing Company in West Palm Beach, FL. His role involved identifying and building relationships with local breweries in the South Florida area, pitch meetings to help sign distribution agreements with those breweries, formulating go-to-market strategies & working with the sales teams to execute those strategies, as well as sales tracking and business planning meetings with partnered breweries.
He has been a Certified Cicerone since 2009 and has been tested on detailed knowledge of retail beer storage and service issues, knowledge of modern beers and historical beer styles, identification of off-flavors in beer, understanding of the beer ingredients, familiarity with the brewing process, plus knowledge of beer pairing principles and the ability to recommend appropriate beer pairings for most foods.
View Chris’s LinkedIn profile.
Kombucha On Tap – Jared and Deanne co-own Kombucha on Tap and have been distributing kombucha and other items on tap since 2014. Jared is CEO and a certified draft systems technician. Deanne is VP of media/marketing and a specialist in market trends. They will share the biggest hurdles when seeking to put your kombucha on tap, why customers/distributors choose to put items on tap, and decisions that need to be made before distributing.
Shane Dickman – High Country Kombucha is one of the oldest brands in the marketplace today. Formed in the early 2000s by Steve Dickman and Ed Rothbauer, High Country quickly welcomed Shane after he graduated with a business degree from Western State Colorado in 2005. Currently the Executive Vice President of HCK, his experience in the last decade has spanned nearly every aspect of managing a kombucha brewery from startup to maturity. Shane will focus on sharing his experience working with natural products distributors such as UNFI, KeHe, Whole Foods and more.
THIRSTY FOR MORE KNOWLEDGE? SEND US YOUR SUGGESTIONS TODAY!
Kombucha Brewers International announces the formation of a new membership category: BrewPub Members.
In order to qualify under the BrewPub designation, members must already have an operational kombucha brewery actively serving flavors on tap to retail customers. Alternately, BrewPubs can be a licensed beer brewery that also brews and sells kombucha.
The BrewPub designation is priced in the same tier structure as the current member categories, and is measured by annual gallon output.
KBI added this additional type of brewery qualification due to shifting member makeup and interest from BrewPub potential members who did not feel their products fit into the previous levels of KBI membership, according to KBI president Hannah Crum.
While other brewer members must demonstrate that their products are sold in five or more retail locations, BrewPub members must present a copy of a business license showing active status and the physical address of the BrewPub where kombucha is sold on tap to retail customers.
KBI reports that it looks forward to expanding the organization by offering its services to another type of client, effective immediately.
Emily Helmus, Bloom Ferments, Grand Rapids, MI, USA
Q: When did you first discover Kombucha?
I first discovered kombucha during my sophomore year in college. A friend’s family made it at home in 2-3 gallon jars and I was both repulsed and intrigued by it. After building up the confidence a few months later to try it, I was hooked by the end of my first bottle! A few months later, a friend obtained a mother and shared one of hers with me. The rest is history!
Q: Why did you start your own Kombucha company?
Q: What is your favorite flavor of kombucha? (a brand that is not your own)?
Q: What is your former/current other life or career?
Q: What is a saying that you live by?
Heather McAlpine and Sandie Judge, Banjo Brews, Seddon, New Zealand
Q: When did you first discover Kombucha?
I (Heather) worked in Minnesota in the ’80s and tried it way back then.
Q: Why did you start your own Kombucha company?
I owned a café in our local town and hated buying in lots of sugary (or fake sugar…low sugar stuff)… had a distant memory of kombucha and the rest is history. Café sold and lovely friend Sandie and I were into it. She’s the master brewer.
Q: What is your favorite flavor of kombucha? (a brand that is not your own)?
Wow favourite flavour..hmmm well we’ve just tried Dr Brew’s white rose… delicious!
Q: What is your former/current other life or career?
Café owner for me, and strawberry grower and rafting company co-owner for Sandie.
Q: What is a saying that you live by?
Kindness and compassion are a daily goal.