Meet Our Members – Vitae Kombucha (Spain)

Núria Benet, Vitae Kombucha, Spain Q: When did you first discover kombucha? We discovered kombucha during our life experience in Costa Rica. We moved there in 2011 with our three sons and owned NOSARA BAGEL HOUSE. Our main visitors were American people who spent their holidays in that paradise, looking for the best place to […]

Thursday, 15th July 2021

Núria Benet, Vitae Kombucha, Spain

Q: When did you first discover kombucha?

We discovered kombucha during our life experience in Costa Rica. We moved there in 2011 with our three sons and owned NOSARA BAGEL HOUSE. Our main visitors were American people who spent their holidays in that paradise, looking for the best place to practice yoga and surf. They were who led us to discover it, because they asked us for it!!! We found a wonderful woman who made her own kombucha, BELLABUCHA COSTA RICA, and that was the kombucha we sold in our restaurant.

Q: Why did you start your own kombucha company?

When we came back to Barcelona, we decided to make the same kombucha we learned to make in Costa Rica, with organic ingredients and the most artisan method possible. Our life motor is to bring the benefits of a good kombucha to the maximum of people!!

Q: What is your favorite flavor of kombucha?

LOTUS from BELLABUCHA!!! and let me say it, PURA VIDA from VITAE.

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

Before we owned our restaurant in Costa Rica, we were part of a family company, based in Barcelona, that had a chain of luxury perfume and cosmetics shops.

Q: What is a saying that you live by?

Why not? This means open mind!!!!

Meet Our Members – Wild Tea Kombucha (Argentina)

Eugenia Ripari, Wild Tea Kombucha, Argentina Q: When did you first discover kombucha? We each have different beginnings with kombucha. Nahuel comes from a family whose background is in botany, specifically Fungi and grew up with a father who enjoyed experimenting in the kitchen. Nahuel’s first encounter with kombucha was as a young man drinking […]

Tuesday, 6th July 2021

Eugenia Ripari, Wild Tea Kombucha, Argentina

Q: When did you first discover kombucha?

We each have different beginnings with kombucha. Nahuel comes from a family whose background is in botany, specifically Fungi and grew up with a father who enjoyed experimenting in the kitchen. Nahuel’s first encounter with kombucha was as a young man drinking the vinagary pellicled drink in the mornings before breakfast. I (Eugenia) discovered kombucha in 2010 while studying interior design and doing a project on food access, health and design. Since then, I’ve been juicing and kombucha-ing all the way to Patagonia.

Q: Why did you start your own kombucha company?

I (Eugenia) had been working on opening a food truck in Bariloche when everything closed down due to COVID. When that backfired I decided to change course and focused on refining my kombucha (that I brought from Baltimore, MD) so that it would be something that my friends and community could enjoy. We worked on transforming the kombucha from the more traditional funky flavors we love, to something more inviting to someone that has never heard of the product and is a bit hesitant of trying new things. Now we offer Ginger, Raspberry Hibiscus, and Elderflower as well as some limited edition flavors depending on the season.

Q: What is your favorite flavor of kombucha?

When I lived in the US, I would stop for Health-aide’s Pink Apple or Wild Kombucha’s Grapefruit Lavender.

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

Nahuel is rock climber and lab tech at a nearby University. I used to be a wellness associate at an organic market, interior designer, and real estate agent. Starting a kombucha brand in Patagonia seems to be an obvious next step:)

Q: What is a saying that you live by?

Life shrinks or expands in proportion to one’s courage… not sure who said this but we tend to embrace our fears and uncertainty and try to use this to become better humans.

Meet Our Members – Dr Hops Kombucha Beer (CA)

Joshua Rood, Dr Hops Kombucha Beer, San Leandro, CA Q: When did you first discover kombucha? In LA around 2001. I was living and recording music in Silver Lake and bartending in Hollywood and starting seeing this spectacular new beverage brand in all the most progressive grocery stores. It was GT’s of course! I […]

Monday, 28th June 2021

Joshua Rood, Dr Hops Kombucha Beer, San Leandro, CA

Q: When did you first discover kombucha?

In LA around 2001. I was living and recording music in Silver Lake and bartending in Hollywood and starting seeing this spectacular new beverage brand in all the most progressive grocery stores. It was GT’s of course! I was immediately struck by the creativity and liveliness of this “new” beverage and brand. I grew my first home SCOBY from a GT’s original bottle.

Q: Why did you start your own kombucha company?

I wanted to create something magical for the world, a wonderful new hybrid of healthfulness & debauchery. And I had a vision for a brand that could authentically and powerfully embrace both sides of that dichotomy. When co-founder Tommy produced a promising prototype, I knew we had to go for it.

Q: What is your favorite flavor of kombucha?

GT’s original Trilogy. Duh!

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

I’ve had several. Underground musician, bartender & pot grower. Healing foods chef at yoga retreat center & raw vegan restaurant. Assistant manager and community team leader at lululemon.

Q: What is a saying that you live by?

Heroes are ordinary people who dare to see and meet the call of a possibility bigger than themselves. Breakthroughs are created by such heroes, by those who stand for a result while it is only a possibility – people who take action to make possibility real.

Meet Our Members -Meduzyna Kombucha (Poland)

Magda Wolska, Meduzyna Kombucha, Warsaw, Poland Q: When did you first discover kombucha? Several years ago I saw that one of the food trucks in Hawaii was selling homemade kombucha. I didn’t try it back then, but read about it and really liked the idea that everyone can make it at home. Some time later […]

Wednesday, 20th January 2021

Magda Wolska, Meduzyna Kombucha, Warsaw, Poland

Q: When did you first discover kombucha?

Several years ago I saw that one of the food trucks in Hawaii was selling homemade kombucha. I didn’t try it back then, but read about it and really liked the idea that everyone can make it at home. Some time later I discovered bottled kombucha in Barcelona, tried several local brands, and was hooked. I liked that there is such a variety of flavours and profiles of this drink. After that I looked for local brands every time I travelled abroad.

Q: Why did you start your own kombucha company?

After working at a big corporation for seven years I decided to change my career and start my own business. I was always very passionate about food and at that time experimented with kombucha a lot. I think that in Poland, where there is a big tradition of fermenting food (people used to make kombucha here in 1914), there is a place for a tea-centered kombucha brand. I started this business with my boyfriend, who works as a software engineer, and enjoys designing and constructing the brewery process in his free time. My sister helps us with sales and production.

Q: What is your favorite flavor of kombucha?

Osmanthus kombucha made with green tea and dried osmanthus flowers produced by Bärbucha Kombucha from Berlin.

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

I had a career in finance.

Q: What is a saying that you live by?

Think for yourself, question authority.

Meet Our Members -Jacks Kombucha (United Kingdom)

Tim Orr, Jacks Kombucha, Constantine, United Kingdom Q: When did you first discover kombucha? Riding a motorcycle across America. By the end of the ride my biggest issue was where to get my next bottle. My route looked like a tour of Wholefoods locations! Q: Why did you start your own kombucha company? I love […]

Friday, 15th January 2021

Tim Orr, Jacks Kombucha, Constantine, United Kingdom

Q: When did you first discover kombucha?

Riding a motorcycle across America. By the end of the ride my biggest issue was where to get my next bottle. My route looked like a tour of Wholefoods locations!

Q: Why did you start your own kombucha company?

I love the art of brewing and to be able to create a sustainable business that has as little environmental impact as possible. Love Local!

Q: What is your favorite flavor of kombucha?

Whalebird dry hopped pamplemousse. It rocks!!!

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

Motorcycle Tour Guide

Q: What is a saying that you live by?

Be kind and do the right thing

Meet Our Members – Babes Boocha! (Canada)

Mel Tremblay, Babes Boocha!, Hanover, Canada Q: When did you first discover kombucha? I was first introduced to kombucha in 2018. A former employer had brought some scobys to work as she had too many to keep up with. I was instantly fascinated by this culture and the benefits she informed me of. At the […]

Thursday, 10th December 2020

Mel Tremblay, Babes Boocha!, Hanover, Canada

Q: When did you first discover kombucha?

I was first introduced to kombucha in 2018. A former employer had brought some scobys to work as she had too many to keep up with. I was instantly fascinated by this culture and the benefits she informed me of. At the time I was diving deep into nutrition and its effects on the body. An effort to ease my husband’s psoriasis.

Q: Why did you start your own kombucha company?

2018 was the first time I’d ever heard of kombucha. In our small rural area of Southern Ontario, there were only a handful of people that had heard of it at that time. I saw a healthy product, and a gap that needed to be filled and anyone I’d shared my brew with loved it. Win win! I run a very small brewery, roughly 288 square feet. Small but mighty, with lots of love poured into every bottle.

Q: What is your favorite flavor of kombucha?

Apple of my Chai by Laurentian Brew Kombucha in Ottawa Valley.

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

I was a server for many years, switched into automotive for a while, tried the factory life, but landed at Canada Post. I love being outside and interacting with the community. I’m a part time letter carrier which gives me time to pursue my kombucha brewery dreams as well.

Q: What is a saying that you live by?

“Do not go where the path may lead, go instead where there is no path and leave a trail.” —Ralph Waldo Emerson

Meet Our Members – Apple Blossom Kombucha Co (MI)

Caley Gunthorpe, Apple Blossom Kombucha Co, East Lansing, MI, USA Q: When did you first discover kombucha? I actually discovered kombucha while training for bodybuilding shows in 2010, trying to get my gut health in check. My first experience was GTs Synergy Trilogy, and it was love at first sip as we all say! Q: […]

Friday, 27th November 2020

Caley Gunthorpe, Apple Blossom Kombucha Co, East Lansing, MI, USA

Q: When did you first discover kombucha?
I actually discovered kombucha while training for bodybuilding shows in 2010, trying to get my gut health in check. My first experience was GTs Synergy Trilogy, and it was love at first sip as we all say!

Q: Why did you start your own kombucha company?
I think like most of us, the cost of kombucha became quite a lot (as then a young college student) so I began brewing on my own. Little by little I found myself sharing my kombucha with others. Then decided I should go all in!

Q: What is your favorite flavor of kombucha?
Sacred Springs, any flavor! They make such cool flavor combinations, and also Michigan Made! 🙂

Q: What is your former/current other life or career?
Just recently I gave up my full time career as a Health and Physical Education teacher to pursue kombucha full time! It was the perfect transition time for me, I just had a baby (now 6 months!) and am expanding to a new brewery. Although I still personal train and teach group fitness on the side 🙂

Q: What is a saying that you live by?
Those who think they have no time for health and wellness now, will have to find time for illness later.

KBI Mexico

Bienvendios a KBI México : Kombucheros Unidos Mexicanos Somos unidos en este momento para discutir los lineamientos de la modificación de la NOM-51 y sus implicaciones para la Kombucha en México Hemos establecido una clase de miembro especial para los productores de México a un precio mas bajo para apollar la industria de Kombucha que […]

Wednesday, 25th November 2020

Bienvendios a KBI México : Kombucheros Unidos Mexicanos

Somos unidos en este momento para discutir los lineamientos de la modificación de la NOM-51 y sus implicaciones para la Kombucha en México

Hemos establecido una clase de miembro especial para los productores de México a un precio mas bajo para apollar la industria de Kombucha que esta creciendo.

JOIN NOW!

Beneficios de ser miembro de KBI México

Acceso a la plataforma virtual, Members Forum/ Webinars
Documentos en Español: Código de Ética, Mejores Prácticas, Identidad de Kombucha; HACCP plan
Descuentos y acceso a productos y eventos – webinar de topicos educativos gratis
Membresía Full Access ($395)/ Membresía Mexicanos limitada descuento 40% $250USD x año

Matricularse aqui!

Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar

Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar Presented by: Keisha Rose Harrison BIO Keisha-Rose Harrison, MS is a PhD candidate of Fermentation Science in the Food Science & Technology Department at Oregon State University (OSU). She received a BA in Cell Biology & Biochemistry from Rice University and a Master of […]

Tuesday, 7th July 2020

Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar

Presented by:

Keisha Rose Harrison

BIO

Keisha-Rose Harrison, MS is a PhD candidate of Fermentation Science in the Food Science & Technology Department at Oregon State University (OSU). She received a BA in Cell Biology & Biochemistry from Rice University and a Master of Science in Nutrition from the University of Houston.

Keisha’s love of microbiology and home brewing led her to her current field of study at OSU. She joined Dr. Chris Curtin’s lab to combine her love of Kombucha and Molecular Biology. She aims to develop a categorical system for Kombucha by first assessing the level of microbial diversity that varies from SCOBY to SCOBY. Currently, Keisha is collecting samples from across North America to identify the bacteria and yeast that live within our commercial breweries. She believes to get at the heart of Kombucha, we have to get better acquainted with it first!

WEBINAR DESCRIPTION

During the course of this webinar, we will review the cutting-edge Kombucha genomic research being performed at Oregon State University and its application to the industry. In collaboration with KBI, this group of OSU researchers have been able to characterize the dominant organisms that play a role in Kombucha fermentation through two previous rounds of genomic studies (KBI Diversity Study I and II). Findings revealed defined SCOBY styles among the commercial population and furthermore a characteristic difference in organic acid production. To best serve the industry, OSU has been directing its attention towards enhancing the tractability of the Kombucha SCOBY. Participation in this webinar should lead to a better understanding of the Kombucha SCOBY and the methods being used to evaluate culture stability.

We invite you to listen in and ask questions. FREE for KBI Members & Study Participants, $40 for Non-Members

SIGN UP TODAY TO ATTEND THE WEBINAR

July 15th 1:00pm PST

Details

DATE: July 15th, 2020
TIME: 1-3pm PST; 90 min presentation & 30 min Q&A
COST: Free for KBI members & Study Participants, $40 for Non-Members
REGISTRATION LINK
Have questions? Please send in advance to admin@kombuchabrewers.org

Want to see other KBI webinars? Find them here.

Not a KBI Member, JOIN TODAY

KBI and Brewers Across the US See Success with Virtual Hill Climb

Thursday, 18th June 2020

From May 12- May 15, 2020, kombucha brewers from all over the country came together to lobby their representatives in support of the KOMBUCHA ACT. With many states in full lock down, and Congressional staff working from home, KBI’s bi-annual hill climb looked a little bit different this year than in years passed. Normally, KBI President Hannah Crum and her team fly to Washington, alongside kombucha brewers and advocates. Hours are spent “climbing the hill”- running from building to building, meeting with Congressional Staff, and educating staff and representatives about what the heck kombucha even is.

Since the KOMBUCHA Act was introduced in 2016, KBI has attended over 180 meetings with Senate and Congressional staff, to educate lawmakers about the Kombucha industry and to drum up support for the Act. The COVID crisis threatened to cancel our critically timed May hill climb, but KBI and our brewer advocates got creative. Unable to meet with staff and representatives in person, our team set up 17 virtual meetings over video and online conferencing platforms.

Over the span of just a few days, KBI members, board members, and staff worked together to communicate the stories of how this crisis has impacted our industry and how the Act will provide stability for additional industry expansion. Away from the hustle and bustle of Capitol Hill, the meetings took on a more intimate, personal tone. Often, hill climbs are a rushed and hectic scene. Through the magic of the “work from home” hill climb, we were able to promote the KOMBUCHA Act, and the needs of our industry in general, to focused and interested staffers.

We shared some of the unique struggles our industry has faced over the last few months, like loss of product as well as CO2 shortages. The staffers and representatives were extremely kind, generous with their time, and responsive. As a direct result of our meetings, the KOMBUCHA Act picked up four additional co-sponsors.

We all know that kombucha brewers are a passionate, creative, and hardworking group. This May’s virtual hill climb is further proof of that, and showed that when we get creative and put in the work, big things can happen to benefit our industry!

JOIN US FOR UPCOMING VIRTUAL HILL CLIMB EVENTS AND HAVE YOUR VOICE HEARD!

CALIFORNIA KOMBUCHA BREWERS – June 23-25th

Meetings already set up with:

Senator Kamala Harris
Speaker Nancy Pelosi
Plus YOUR LOCAL REPRESENTATIVE

FLORIDA & NEW YORK KOMBUCHA BREWERS – July 21-23rd

If you’d like to join the meetings, or schedule a meeting with your local congressman, please email lgo@kombuchabrewers.org.