Author: KBI Admin

Quarterly KBI Campfire Call

Quarterly KBI Campfire call – join Corey Wood of Elixir Kombucha and Chris Ollis from Spring Branch Kombucha for a quarterly open forum to chat about all things related to running a kombucha brewery. In our first call, Chris and Corey will share details about their visits to Rocky Mountain Cultures and Walker Brothers and […]

Tuesday, 20th September 2022

Quarterly KBI Campfire call – join Corey Wood of Elixir Kombucha and Chris Ollis from Spring Branch Kombucha for a quarterly open forum to chat about all things related to running a kombucha brewery.

In our first call, Chris and Corey will share details about their visits to Rocky Mountain Cultures and Walker Brothers and how they plan to incorporate what they’ve learned into their businesses.

Your Hosts

Chris Ollis
Spring Branch Kombucha

Chris Ollis is the co-founder of Spring Branch Kombucha, a family-run brewery located in Springfield, MO. He and his wife, Jessica, launched SBK as a draft-only operation in 2017. Today they distribute product throughout the Ozarks region of Missouri and Arkansas. Spring Branch is committed to offering low friction, healthy choices to consumers by producing a boldly flavored craft kombucha. Chris’ background is in finance with over 20 years of experience in the wealth management and banking industries. Chris has served KBI as the Treasurer since 2019.

Corey Wood
Elixir Kombucha

Corey is native to Louisville, Kentucky, where Elixir Kombucha is located. Corey grew up skateboarding and playing guitar with his friends (including Ryan, now his partner in Elixir). He met his wife (and partner in Elixir), Danielle, while in high school. They both attended University of Louisville, where Corey received a bachelor’s degree in nursing, which led to a career as an ICU nurse. The intensity of work was offset by a love for reading, writing and home-brewing kombucha. Now, as head of operations at the award-winning Elixir Kombucha, Corey has overseen the scale of the brew from 9 gallons to 1000 gallons and counting. Corey has served on the KBI Board since 2019.


Register Today – Login First to View Product

DATE: Wed, Jan 11th, 2023

TIME: 1:00pm PT/ 3:00pm ET – 1 hour

 

NO RECORDINGS – LIVE PARTICIPATION ONLY

Meet Our Members – Tally Kombucha (FL)

Michaela Teasley, Tally Kombucha, Tallahassee, FL   Q: When did you first discover kombucha? A: I was having gut issues right after having my first child and after months of feeling a decline in my overall health my mom gifted me with her personal stash of kombucha. Within 10 to 15 minutes I could feel […]

Monday, 12th September 2022

Michaela Teasley, Tally Kombucha, Tallahassee, FL

 

Q: When did you first discover kombucha?

A: I was having gut issues right after having my first child and after months of feeling a decline in my overall health my mom gifted me with her personal stash of kombucha. Within 10 to 15 minutes I could feel my stomach deflate, my mood change and no more tummy ache.

Q: Why did you start your own kombucha company?

A: Well I intended it just for it to be for my family but after sharing it with other moms in my mommy group and selling off my additional scobies I took a moment and wondered if this could be something bigger. I let the thought go and got contacted by a local restaurant about carrying our kombucha and knew it was time to make this bigger.

Q: What is your favorite flavor of kombucha? 

A: Health Aid-Pink Apple

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

A: I was a business consultant for startups and small businesses specializing in marketing and strategic planning, but the time came to where I needed to have my own business

Q: What is a saying that you live by?

A: be the change you want to see in the world- Mahatma Gandhi

 

 

 

Meet Our Members – Pudgy Pigeon Kombucha Brew (Canada)

Heather Furneaux, Pudgy Pigeon Kombucha Brew, Canada Q: When did you first discover kombucha? A: I first discovered kombucha in 2014 when an old partner introduced me to it where I thought the culture was a bit scary looking and the taste was a bit tart for me. I soon began to try different brands […]

Monday, 12th September 2022

Heather Furneaux, Pudgy Pigeon Kombucha Brew, Canada

Q: When did you first discover kombucha?

A: I first discovered kombucha in 2014 when an old partner introduced me to it where I thought the culture was a bit scary looking and the taste was a bit tart for me. I soon began to try different brands from the store and fell in love with the taste and health benefits.

Q: Why did you start your own kombucha company?

A: I have always had an entrepreneurial spirit. I was living in New Zealand when I started making kombucha in 2018. Always having a love for medicinals and natural healing I was curious and drawn to make this healthy potion. I knew I wanted to create a business and a connection to New Zealand. Fascinated with their bird life I came up with the idea for Pudgy Pigeon Kombucha Brew. Pudgy Pigeon is nicknamed after the Kererū from Aotearoa, also known as the New Zealand Wood Pigeon, a protected bird with a taste for fermented fruit. Kererū have earned a reputation as the drunkest bird in New Zealand, and have been known to fall from trees after consuming rotting fruit left lying on the ground. During the summer when fruit is abundant, drunk kererū are sometimes taken to wildlife centres to sober up.

The name seemed suitable for my company as it shares a story of fermentation and universal connection.

Q: What is your favorite flavor of kombucha? 

A: Brew Dr, GT’s and Moore Kombucha.

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

A: I work in the front line of supported housing on the side and during the summer I work kombucha full time. Working kombucha full time is my goal.

Q: What is a saying that you live by?

A: Never say never. Always be open to learning, think limitless and hold unconditional love.

 

 

Meet Our Members – Lao Kombucha (Canada)

Jonathan Cloutier, Lao Kombucha, Canada   Q: When did you first discover kombucha? A: When I first drank kombucha, I wasn’t even aware that it was kombucha. Back in 2015, I was working as a plumber, and while changing a bath, my client offered me a bottle. We were talking about tea, and he told […]

Monday, 29th August 2022

Jonathan Cloutier, Lao Kombucha, Canada

 

Q: When did you first discover kombucha?

A: When I first drank kombucha, I wasn’t even aware that it was kombucha. Back in 2015, I was working as a plumber, and while changing a bath, my client offered me a bottle. We were talking about tea, and he told me that this was a fermented tea beverage.

Q: Why did you start your own kombucha company?

A: In 2016, I was eager to start a company for some years and one sunny day of March, a friend and I were sitting on my balcony, I was talking about tea and he was talking about fermentation. Our passion brought us to an obvious topic, kombucha. So we started looking around to find what was on the market and as a «tea geek» I was shocked at how the kombucha companies were dismissing the most important ingredient in their product: the tea. So, we decided to start on this entrepreneurial journey of brewing high quality kombucha that flirts with the world of sommellerie by putting impressive and delicious tea at the forefront of our products.

Q: What is your favorite flavor of kombucha? 

A: My favorite kombucha is more of a flavor type than a specific one. I really do like rustic flavors. The one that reminds us of the forest, the earth and the wood.

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

A: Back in the days, my dream was to be a firefighter but as I’m totally deaf on the left side and partially on the right, I don’t have any sense of sound direction. So I end up being a plumber instead. I’ve been working in this field for 9 years before quitting everything to start LAO.

Q: What is a saying that you live by?

A: He who stands on tiptoe doesn’t stand firm. He who rushes ahead doesn’t go far. – Lao Tzeu, Tao Te Ching

Meet Our Members – SouLstice Kombucha (CT)

Maryann Houde, SouLstice Kombucha, Wallingford, CT Q: When did you first discover kombucha? A: I first tasted kombucha in early 2021 when my daughter, who works for a Holistic wellness practice, was bringing home these bottles that were taking up a lot of space in my refrigerator. I asked her what all these drinks were […]

Thursday, 18th August 2022

Maryann Houde, SouLstice Kombucha, Wallingford, CT

Q: When did you first discover kombucha?

A: I first tasted kombucha in early 2021 when my daughter, who works for a Holistic wellness practice, was bringing home these bottles that were taking up a lot of space in my refrigerator. I asked her what all these drinks were and she explained that the doctors bring kombucha back to the office after lunch. I tasted it and did the “kombucha squint face”. It was very tart and not like anything I’ve tasted before. I asked what it was because I had never heard of it. She went on to explain that it was fermented tea and what all the benefits were that kombucha had. I said, “Fermented tea, huh? I think I can do better than this!” And I ordered my kombucha making kit. Very quickly, one jar turned into four and then into five gallon batches.

Q: Why did you start your own kombucha company?

A: I’ve always had an entrepreneurial spirit and I was at a point in life that I knew it was time for me to move on from my previous vocation and work for myself. I started SouLstice because I want to help people get better and feel better. Bring awareness to healthier food choices. I’ve watched many people close to me suffer from ailments that modern medicine was just putting a bandage on, treating the symptom and not the cause. My family and business take a more holistic approach to health. Nourish the body with good clean foods, nourish the mind with positive thoughts and nourish the soul by going deeper into yourself, connecting with nature, the earth, and your Higher Source. Kombucha is just one way to work a little bit of wellness into your lifestyle.

Q: What is your favorite flavor of kombucha? 

A: When I was in Florida in January 2022, I tasted Better Booch, Ginger + Lemongrass + Mint. And I loved it from the first sip. It’s clean and refreshing and inspired me to make my own version.

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

A: I’m a winemaker, so fermentation is my “thing”. I love the idea of creating; seeing what you can transform into something else. Kombucha brewing came easy for me because of my skills and knowledge in winemaking. I left the wine world to build my kombucha company, and although I’m not making it commercially anymore, It’s one of my passions, so I will continue to make it for myself. And, needless to say, I will be experimenting with hard kombucha. That’s definitely in my future!

Q: What is a saying that you live by?

A: Don’t wait for the stars to align. Reach up and arrange them the way you want.

Meet Our Members – Nokkos Company (Finland)

Lari Laurikkala, Nokkos Company, Finland Q: When did you first discover kombucha? A: It was in 2009 at a lecture about chaga mushroom, where this Grand Old Herbal Lady first talked about the greatness of chaga and then about how it gets even better when fermented into kombucha. She gave me my first scoby which […]

Sunday, 31st July 2022

Lari Laurikkala, Nokkos Company, Finland

Q: When did you first discover kombucha?

A: It was in 2009 at a lecture about chaga mushroom, where this Grand Old Herbal Lady first talked about the greatness of chaga and then about how it gets even better when fermented into kombucha. She gave me my first scoby which I’ve kept alive since then and all the Nokkos Kombuchas are made with!

Q: Why did you start your own kombucha company?

A: To make fun and tasty things out of what the Finnish nature has to offer. I wanted to put my hands into making a drink as pure and good as possible and to see how people enjoy drinking it!

Q: What is your favorite flavor of kombucha?

A: Sea-buckthorn kombucha by a Finnish ”The Brand 9” is super! They have done a great job in harnessing this powerful berry into kombucha that is very delightful to drink.

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

A: I’ve worked as a product developer in the health food industry all my life. My previous career was at Four Sigmatic spreading the goodness of medicinal mushrooms.

Q: What is a saying that you live by?

A: “Quality is not an act, it is a habit.” – Aristotle

Meet Our Members – Bundaberg Ferments (Australia)

Mark Rabbitt, Bundaberg Ferments, Australia Q: When did you first discover kombucha? A: our kombucha brewing started 9 years ago in the hunt for a flavored beverage without the high sugar load. Making it ourselves made sense, as we could understand exactly what was going in it. Q: Why did you start your own kombucha […]

Thursday, 28th July 2022

Mark Rabbitt, Bundaberg Ferments, Australia

Q: When did you first discover kombucha?

A: our kombucha brewing started 9 years ago in the hunt for a flavored beverage without the high sugar load. Making it ourselves made sense, as we could understand exactly what was going in it.

Q: Why did you start your own kombucha company?

A: We wanted to take control of things and earn a living with something that aligned with our values and giving the community a product like ours certainly did that 🙂

Q: What is your favorite flavor of kombucha? 

A: Ginger and lemon from The Good Brew Company down in Melbourne. Beautiful, Raw and traditional ❤️ It always had a good kick.

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

A: my background is very in the automotive industry but working in this environment no longer fitted my values due to exposure to lots of chemicals.

Q: What is a saying that you live by?

A: No saying as such, we just value living in the most authentic way and want to nourish ourselves as we were meant to be nourished and kombucha is most definitely a part of that.

L’association « Kombucha France » est née !

Vive le Kombucha France! KBI has been working since 2018 to establish a “Traditional Specialties Guaranty” (TSG) for Kombucha in Europe. We acknowledge and are grateful to Soul K (ESP), The Good Guys (FIN), Probio Drinks aka Casa de la Kombucha (ESP), Tea of Life (ESP) and Karma (FRA) as brands who did a lot […]

Wednesday, 20th July 2022

Vive le Kombucha France!

KBI has been working since 2018 to establish a “Traditional Specialties Guaranty” (TSG) for Kombucha in Europe. We acknowledge and are grateful to Soul K (ESP), The Good Guys (FIN), Probio Drinks aka Casa de la Kombucha (ESP), Tea of Life (ESP) and Karma (FRA) as brands who did a lot of leg work to better understand the application process. They laid the foundation and provided insight and historical evidence that has paved a way forward.

The mantle has now been picked up by Lokki and several other French Kombucha producers and as a first step to accomplishing this goal, they have banded together with several other countryman to establish “Kombucha France” as an association. It is through this organization that KBI and Kombucha France will collaborate to establish a TSG to protect traditionally brewed Kombucha as a specialty process with protected status.

Qui est «Kombucha France»?

Un groupe de brasseurs français s’est fédéré autour de la création d’un label officiel « Spécialité traditionnelle garantie » à apposer sur le kombucha. Ce label, reconnu par Institut national de l’origine et de la qualité (l’INAO), correspond à un produit dont les qualités spécifiques sont liées à une composition, des méthodes de fabrication ou de transformation fondées sur une tradition. L’objectif est de donner la possibilité aux acheteurs et consommateurs de faire la différence entre un kombucha brassé traditionnellement et d’autres boissons produites différemment ou dérivées.

Il reste encore du chemin avant de voir apparaître les premières bouteilles labellisées, mais Kombucha France avance déjà à grands pas avec la création d’un cahier des charges inspiré du Kombucha Code of Practice rédigé par KBI. Un plan de contrôle est en cours de mise en place, pour déterminer les points qui seront à contrôler par les auditeurs externes. La suite ? Il reste à démontrer la viabilité technique et commerciale du projet à l’INAO et choisir l’organisme certificateur qui deviendra notre partenaire.

English Translation

A group of French brewers has united around the creation of an official label “Traditional Specialty Guaranteed” to be affixed to kombucha. This label, recognized by the National Institute of Origin and Quality (INAO), corresponds to a product whose specific qualities are linked to a composition, manufacturing or processing methods based on tradition. The objective is to give buyers and consumers the possibility of making the difference between a traditionally brewed kombucha and other drinks produced differently or derived from it.

There is still a long way to go before the first labeled bottles appear, but Kombucha France is already making great strides with the creation of specifications inspired by the Kombucha Code of Practice written by KBI. A control plan is being put in place to determine the points that will be checked by the external auditors. What’s the next steps? To demonstrate the technical and commercial viability of the project to the INAO and to choose the certification body that will become our partner.

Want to learn more about Kombucha France or to participate in the TSG process? Contact KBI’s International Board Member – Kendra Sepulveda.

Meet Our Members – JunMagnolia (LA)

Lawless Turner, JunMagnolia, New Orleans, LA Q: When did you first discover kombucha? A: I first discovered kombucha from my girlfriend when she would leave a half gallon of kombucha from a local brand in my refrigerator around 2016. During this time, I began a practice of meditation with healing being the main priority for […]

Friday, 1st July 2022

Lawless Turner, JunMagnolia, New Orleans, LA

Q: When did you first discover kombucha?

A: I first discovered kombucha from my girlfriend when she would leave a half gallon of kombucha from a local brand in my refrigerator around 2016. During this time, I began a practice of meditation with healing being the main priority for me. Drinking Kombucha became a form of personal cleansing. Then in 2018 I tried Jun for the first time and I was hooked! Today, I see drinking Jun and Kombucha alike as a fun pathway to sobriety and ultimately resilience.

Q: Why did you start your own kombucha company?

A: I started Jun Magnolia as a creative and therapeutic hobby for my own gut health, but also mental health. However, what started out as a creative outlet and therapeutic hobby turned into a business during summer 2020 while enduring a global pandemic. I was home and laid off from work, so I took time to explore flavor profiles I liked, created a logo, a packaging label , as well as hosting pop up shops at farmer’s Markets and festivals throughout New Orleans for over two years. I felt like it was the right time to start Jun Magnolia during the global pandemic because we all needed a little hope and healing, including myself. Drinking Jun Magnolia is a fun and natural way to heal our bodies and minds.

Q: What is your favorite flavor of kombucha? 

A: Kaldi Kombucha – its a brand from Guatemala that we tried at KombuchaKon22 and it won the Kombucha Kup award

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

A: I am a commercial realtor, specializing in Hospitality Sales

Q: What is a saying that you live by?

A: Bloom Where You Are…

Meet Our Members – Hooch Booch (CO)

Anna Zesbaugh, Hooch Booch, Denver, CO Q: When did you first discover kombucha? I can’t remember exactly but I think in High School. I had some stomach problems and turned to kombucha as a solution. I have been hooked ever since! Q: Why did you start your own kombucha company? My life led me to […]

Tuesday, 31st May 2022

Anna Zesbaugh, Hooch Booch, Denver, CO

Q: When did you first discover kombucha?

I can’t remember exactly but I think in High School. I had some stomach problems and turned to kombucha as a solution. I have been hooked ever since!

Q: Why did you start your own kombucha company?

My life led me to it. I got furloughed from my job when the COVID-19 pandemic hit. I was trying to figure out my next move. The name hit me: Hooch Booch. I saw a gap in the market and haven’t looked back.

Q: What is your favorite flavor of kombucha? 

Anything that our contract brewer, Rocky Mountain Cultures brews. 🙂

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

I am a hospitality professional by nature and by schooling. I absolutely love the industry. I also teach yoga which is an amazing side hustle but really keeps me sane day to day.

Q: What is a saying that you live by?

Trust The Process