Kombucha Brewers Coronavirus Resource Center

Here are some additional resources and websites to monitor for safety tips and updates. Stay safe & healthy! Please sign up here to stay in the loop for KKON and all Kombucha industry-related news. General Information Centers for Disease Control and Prevention World Health Organization California Dept of Public Health City of Long Beach Draft […]

Wednesday, 11th March 2020

Here are some additional resources and websites to monitor for safety tips and updates. Stay safe & healthy!

Please sign up here to stay in the loop for KKON and all Kombucha industry-related news.

General Information

Draft Kombucha and Taproom Information

Kombucha Draft Standards Manual
National Restaurant Association: Coronavirus – Tips for Restaurants
EPA-approved list of coronavirus antimicrobial product

Kombucha Brewery Facility Information

Center for Disease Control and Prevention: Interim Guidance for Businesses and Employers
Occupational Safety and Health Administration: COVID-19 Control and Prevention
FDA briefing to food stakeholders:
- There has been NO evidence of the transmission of the Coronavirus from food or food packaging.
- Food products do not have to be placed on-hold or recalled if an employee at a food facility is diagnosed with COVID-19.
- Personal hygiene, as well as facility, equipment, and utensil cleaning and sanitization procedures that are required in GMPs, are expected to still be appropriate amid this crisis.
- Now routine domestic inspections will also be postponed and only “mission-critical” inspections will be conducted as necessary in cases where there is Class I Recall, a foodborne outbreak, or COVID-19 related situation.
- Ensuring a continuous supply of safe food is a critical factor for the US and the FDA and Department of Homeland Security are working together to ensure that is the case. Food facilities involved in this supply, are therefore not subject to the quarantine and shelter in place orders and any issues with this should be addressed to the latter and FEMA.

Small Business Assistance

Federal Disaster Loan Assistance

Essential Businesses
The definition may vary according to your local ordinance. These businesses may carry your products and/or your facility may be able to offer to pick up or delivery.

Grocery stores, certified farmers’ markets, farm and produce stands, supermarkets, food banks, convenience stores, and other establishments engaged in the retail sale of canned food, dry goods, fresh fruits and vegetables, pet supply, fresh meats, fish, and poultry, and any other household consumer products (such as cleaning and personal care products). This includes stores that sell groceries and also sell other non-grocery products, and products necessary to maintain the safety, sanitation, and essential operation of residences”
Restaurants and other facilities that prepare and serve food, but only for delivery or carry out – social distancing measures must be practiced
Businesses that ship or deliver groceries, food, goods or services directly to residences

International Information

Poland

Join the conversation in the KBI Members Forum

COVID-19 Discussion on Zoom 3/18/20

Guidance for Travelers

“Essential Travel” includes travel for any of the following purposes. Individuals engaged in any Essential Travel must comply with all Social Distancing Requirements
Any travel related to the provision of or access to Essential Activities, Essential Governmental Functions, Essential Businesses, or Minimum Basic Operations

Travelers are encouraged to always exercise healthy travel habits when traveling and to follow guidance issued by official sources of public health information.

Are we missing a vital resource? Please send your link to admin@kombuchabrewers.org so we can share them here.

Draft Standards Manual Webinar

Draft Standards Manual Webinar Presented by: Jared Gustafson BIO Jared started Kombucha On Tap in January 2014 after working at Outdoor Channel Television. Jared enjoys spending his time outdoors as much as possible, you’ll find him mountain biking, running, backpacking, doing triathlons, rock climbing, canyoneering, taking a yoga class, and other athletic endeavors that allow […]

Wednesday, 11th March 2020

Draft Standards Manual Webinar

Presented by:
Jared Gustafson

BIO

Jared started Kombucha On Tap in January 2014 after working at Outdoor Channel Television. Jared enjoys spending his time outdoors as much as possible, you’ll find him mountain biking, running, backpacking, doing triathlons, rock climbing, canyoneering, taking a yoga class, and other athletic endeavors that allow him to explore the world in different ways. Jared is an Eagle Scout, finds a way to have the best costume at any theme party, and is one of the most genuine and happy guys you’ll ever meet! His motto is, “you can’t control everything that happens to you, but you can control your reaction to everything.

WEBINAR DESCRIPTION

Draft systems may be installed by distributors, wholesalers, retailers, or draft installation teams and once in place, each system commonly pours a wide range of brewers’ and suppliers’products. We have sought to bring the industry together to agree upon guidelines that present
everyone’s Kombucha in an optimal condition.

When handled properly from brewery to bar to glass, draft Kombucha delivers what many consider to be the freshest, most flavorful product available to the customer. However, the job does not end once the keg is tapped and the booch begins to flow. Good Kombucha quality depends on proper alignment of the dispense variables and consistent housekeeping practices.

SIGN UP TODAY TO ATTEND THE WEBINAR

March 18th 1:00 pm PST

Details

DATE: March 18th, 2020
TIME: 1:00-3:00 pm PST; 30 min presentation & 15 min Q&A
COST: Free for KBI members, $100 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

Board Member Candidates – VOTE TODAY!

The path to the Board is through volunteership. Each of these candidates has contributed their time and energy to assisting KBI with moving forward significant projects. Please vote for 1 candidate. The ballot has been sent to each company. Each company has one vote. Everyone will need to vote until quorum (51%) of members have […]

Tuesday, 3rd March 2020

Each candidate has provided a short bio and video statement.

We are pleased to announce our candidates for the KBI Board.

Carly Erickson
Owner and Founder
Boro Beverage, T1
Chapel Hill, NC
www.borobeverage.com

[embedyt] https://www.youtube.com/watch?v=xSy486QudZI[/embedyt]

Boro Beverage is a woman owned and mission driven kombucha & wellness company based in Chapel Hill, NC. We produce a variety of fermented beverages and health focused products at our facility as well as offer a retail space to our customers. Boro Beverage was born from a love of sustainable agriculture and a desire to fulfill a niche for valued added products. We wholesale throughout NC to breweries, co-op markets and specialty stores as well as retail in our taproom. Additionally, we offer delivery, pick up and at our local farmers market. We are proud to announce we have also been awarded two Good Food Awards for our kombucha this year. We strive to stay connected to the community through meaningful connections as well as educational opportunities such as our brewing classes and workshops. Our goal is to spread the love of fermentation, seasonal eating and to be a staple beverage locally for alcohol alternative options.

Johanna Denne
Production Manager
Luna Bay Booch Co, T2
Golden, CO
www.lunabaybooch.com/

[embedyt] https://www.youtube.com/watch?v=X4KfZj8nvm4[/embedyt]

Johanna Denne is currently Luna Bay’s production manager in Golden, Colorado. She is responsible for overseeing all production of all Luna Bay hard kombucha including R&D, quality assurance, forecasting and portfolio expansion. With her expertise in brewing and mixed culture fermentation, Johanna has been integral in scaling Luna Bay to serve consumers coast to coast. Prior to joining Luna Bay, Johanna had been working in production for Crooked Stave Artisan Beer Project where she was responsible for building the Lab and Quality Program and last held the role of director of brewing operations. Crooked Stave is known for its world class traditional wild, sour, and spontaneous beers. Johanna completed her B.S. of Chemistry from Metropolitan State University in Denver and her M.S of Chemistry at the University of Colorado.

Matthew Silbert

Matthew Silbert
Quality Assurance Manager
Local Roots Hard Kombucha, T3
Vista, CA
www.localrootskombucha.com

[embedyt] https://www.youtube.com/watch?v=6e41eJy9UsM[/embedyt]

Matthew Silbert manages the quality assurance department for Local Roots Kombucha. He was a marine biologist before his passion for brewing inspired him to a career in fermentation microbiology. Matt joined the burgeoning team at Local Roots in 2019 and has helped the company through major scaleup. He recently expanded his responsibilities to include organic compliance, ingredient procurement and project management.

At Kombucha Kon 2020, Matt was a panelist on the hard kombucha round table. He enjoyed sharing his experiences navigating this new segment of the kombucha industry and felt a great sense of community with the other brewers. He also provided technical support to the committee for the development of the Kombucha Kup.

Matt is excited to be part of an industry that promotes health and well being. He is very aware of how diet affects energy, cognition and overall mood. His vision is to work towards developing a circular production model for breweries to better manage resources as they become more scarce in our growing global population. Health, conservation and community building are some of his core values.

When not at the brewery you can find him surfing, diving or paddling a canoe in the ocean. He just became a father, so these activities are on hold for the moment. Matt will be thrilled to share these outdoor activities with his son, teach him the powerful benefits of healthy eating and the importance of community involvement.

Meet Our Members – Rich Elixirs (CA)

Brooke and Jesse Rich, Rich Elixirs, Costa Mesa, CA, USA Q: When did you first discover kombucha? (Jesse) I first discovered Kombucha, when I stumbled upon it at the store. I loved it so much that I started buying a ton of it! I began researching everything on Kombucha and then started making my […]

Friday, 21st February 2020

Brooke and Jesse Rich, Rich Elixirs, Costa Mesa, CA, USA

Q: When did you first discover kombucha?
(Jesse) I first discovered Kombucha, when I stumbled upon it at the store. I loved it so much that I started buying a ton of it! I began researching everything on Kombucha and then started making my own!

(Brooke) I went through some major stomach issues when I was 21, and began taking probiotics. I researched all the things that had probiotics in them, and discovered kombucha did! Ever since then, I’ve been drinking & loving it!

Q: Why did you start your own kombucha company?
We started our kombucha business because we were so passionate about the product & how beneficial it has been for both of us. Our friends loved our kombucha as well, and we decided that we wanted the ability to share with everyone in our community!

Q: What is your favorite flavor of kombucha?
Our top flavors are Gt’s Ginger Hibiscus & Guava Goodness!

Q: What is your former/current other life or career?
(Jesse) I work as an IT Manager. (Brooke): I freelance Graphic Design!

Q: What is a saying that you live by?
We love this quote and saying, “Doubt kills more dreams then failure ever will.” – Suzy Kassem

Meet Our Members – Reputation Beverage Co (MI)

Eric Elliott, Reputation Beverage Co, DeWitt, MI, USA Q: When did you first discover kombucha? Fall of 2018, my wife brought a GT’s Gingerade. I was blow away by the flavor. Q: Why did you start your own kombucha company? January 2019, after that first experience with GT’s, it set in motion trying to […]

Friday, 14th February 2020

Eric Elliott, Reputation Beverage Co, DeWitt, MI, USA

Q: When did you first discover kombucha?

Fall of 2018, my wife brought a GT’s Gingerade. I was blow away by the flavor.

Q: Why did you start your own kombucha company?

January 2019, after that first experience with GT’s, it set in motion trying to make my own at home. After a few batches I realized my small town didn’t have any local Kombucha. I wanted to share with my community how fantastic Kombucha is!

Q: What is your favorite flavor of kombucha?

Honestly my go-to is GT’s Gingerade.

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

I spent my career in the alcohol industry. From a beer distribution sales rep, to running a beer distributor. Moved from distributor to starting my own mico brewery in Michigan. In Oct 2018 I sold the brewery. After some time off spent with my family, I decided to start Reputation Beverage Co. A Kombucha and Nitro Coffee brand here in Mid-Michigan.

Q: What is a saying that you live by?

Work Hard, Play Hard

Meet Our Members – Ascent Kombucha (ID)

Mark Bostleman and Mollie Houkom, Ascent Kombucha, Driggs, ID, USA Q: When did you first discover kombucha? I bought my first kombucha in 2003 in Boulder, Colorado after a friend told me about it and I’ve been drinking kombucha ever since! Q: Why did you start your own kombucha company? I followed my passion and […]

Friday, 7th February 2020

Mark Bostleman and Mollie Houkom, Ascent Kombucha, Driggs, ID, USA

Q: When did you first discover kombucha?

I bought my first kombucha in 2003 in Boulder, Colorado after a friend told me about it and I’ve been drinking kombucha ever since!

Q: Why did you start your own kombucha company?

I followed my passion and when I look back I can see all the different paths that have led me here. I have a real sense of peace knowing I am doing what I am meant to be doing in this moment.

Q: What is your favorite flavor of kombucha?

Wild Culture Kombucha’s Ginger Hibiscus Jasmine

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

I have mostly worked as a self employed massage therapist.

Q: What is a saying that you live by?

John Muir wrote, “In every walk with nature one receives far more than he seeks.” I’ve made a life in the mountains to be close to nature. I try to spend time outside every day to clear my mind and it’s where I find answers, new ideas and inspiration.

Kombucha HACCP Plan Template Review Webinar

Kombucha HACCP Plan Template Review Presented by: Susan Fink BIO Susan has a bachelors degree in Food Science from the University of Wisconsin, an MBA from Roosevelt University in Chicago and has spent 40 years in the food industry working in various capacities including manufacturing, quality and R&D. In 2011, Susan founded KARMA KOMBUCHA , […]

Wednesday, 5th February 2020

Kombucha HACCP Plan Template Review

Presented by:
Susan Fink

BIO

Susan has a bachelors degree in Food Science from the University of Wisconsin, an MBA from Roosevelt University in Chicago and has spent 40 years in the food industry working in various capacities including manufacturing, quality and R&D. In 2011, Susan founded KARMA KOMBUCHA , and was a KBI founding member and board director for five years. She continues to remain active with KBI serving as a consultant on various technical and regulatory issues. As an independent consultant, Susan also helps fledgling entrepreneurs with formulation, regulatory, and other key parameters related to beverage startups.

WEBINAR DESCRIPTION

The Food Modernization and Safety Act (FSMA) is now law for all sizes of businesses across the United States. FSMA aims to shore up the food supply by requiring manufacturers of all sizes to be completely responsible for what’s in their products at all times. This means any food production business is required to generate several supporting documents that outlines every step of the process including HACCP plan (Hazardous And Critical Control Points), lot coding and recall procedures.

This hazard analysis is used to identify and control reasonable foreseeable biological, chemical, and physical hazards within the preparation, use, storage, transportation, and sale of perishable goods. It also determines critical control points (CCP) in the process of food production. If a preventative control is identified, written documentation of monitoring and verification procedures, corrective actions, and recall plan are required for each process control.

While there are many resources that one can read online or courses one can take to understand the principles, there are few resources outside of hiring a consultant that demonstrates how to apply these principles directly to Kombucha manufacturing. KBI is thrilled to announce that we now have editable templates for generating a HACCP plan for your Kombucha manufacturing process – one of the key pieces required by most state and local regulators prior to launching a Kombucha business.

Having a plan is only one piece of the puzzle, then the manufacturer has to be able to articulate to their inspectors the entire Kombucha fermentation process from SCOBY & starter liquid to finished product. Join us for an engaging discussion with Susan Fink, former Kombucha manufacturer of Karma Kombucha and food safety expert from her many years working at Kraft Foods and other large food manufacturers. This webinar will walk you through the template so you can fill it out based on your process plus provide an opportunity to ask questions.

We hope you will join us for this vital and engaging presentation. Webinar tickets provide access to the presentation but does not include the templates which are only available to KBI members at this time.

TEMPLATES AVAILABLE HERE (must be KBI member to access the templates).

We invite you to listen in and ask questions. FREE for KBI Members; $100 for non-members.

SIGN UP TODAY TO ATTEND THE WEBINAR

February 26th 11:30am PST

Details

DATE: February 26th, 2020
TIME: 11:30am-1:30pm PST; 30 min presentation & 15 min Q&A
COST: Free for KBI members, $100 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

Meet Our Members – Dr. Kombú Kombucha (Chile)

Miguel Irarrazaval, Dr. Kombú Kombucha, Santiago, Chile Q: When did you first discover kombucha? It was in 2004, when my elder brother initiated in the Hare Krishna religion, and brought many healthy foods and a healthy life style to our family. He started selling the blessed kombucha in plastic bottles in the streets, in orange […]

Thursday, 30th January 2020

Miguel Irarrazaval, Dr. Kombú Kombucha, Santiago, Chile

Q: When did you first discover kombucha?

It was in 2004, when my elder brother initiated in the Hare Krishna religion, and brought many healthy foods and a healthy life style to our family. He started selling the blessed kombucha in plastic bottles in the streets, in orange clothing. I met many wonderful people, and they were always at festivals sharing booch and delicious food. Our family has been producing to share and sell since then.

Q: Why did you start your own kombucha company?

I wanted to share this healthy beverage with everybody! It is so delicious but people didn’t know it. Chile is the number three consumer of soft drinks per capita in the word, and I wanted to be part of the change for good.

Q: What is your favorite flavor of kombucha?

My favourite Kombucha I have tried is the Wonder Drink Cherry and Black Currant.

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

I am a Paragliding Instructor, and my career is Agronomist.

Q: What is a saying that you live by?

Where there is a will, there is a way.

Notice Regarding Treatment of Kombucha Products Under Michigan’s Bottle Deposit Law

Michigan, despite previously stating that kombucha was not covered by its bottle bill laws, has now determined that kombucha is a non-alcoholic, carbonated beverage and is subject to the bottle bill laws. Pursuant to a press release issued by the Michigan Dept. of Treasury, companies have until May 1, 2020, to get in compliance. After […]

Monday, 27th January 2020

The Department is cognizant that retailers and manufacturers may have relied upon its previous informal guidance that kombucha products were not subject to the bottle deposit law. Accordingly, retailers and manufacturers must begin complying with the Department’s determination no later than May 1, 2020. After that date, all parties in the distribution chain must begin collecting and refunding deposits on kombucha containers, as they do for other nonalcoholic carbonated beverages, and kombucha containers that are not marked with the required deposit information may not validly be sold in the state.

You can read the full notice here.

FAQ’s

“Where can I find information about proper labeling of beverage containers?”

‘MCL Section 445.572(7) states: “Each beverage container sold or offered for sale by a dealer within this state shall clearly indicate by embossing or by a stamp, a label, or other method securely affixed to the beverage container, the refund value of the container and the name of this state.” For more information, contact Mr. Kenneth Wozniak, Michigan Liquor Control Commission, at 517-322-5900 or 517-322-1140.’

MICHIGAN BOTTLE DEPOSIT LAW FREQUENTLY ASKED QUESTIONS

Meet Our Members – Katboocha (NY)

Katarina Schwarz, Katboocha, Rochester, NY, USA Q: When did you first discover kombucha? 2015 via my now fiancee’s family! Q: Why did you start your own kombucha company? I saw a need for kombucha in Rochester, NY, a town that prides itself on their local food and beverage scene. It started as a small […]

Thursday, 16th January 2020

Katarina Schwarz, Katboocha, Rochester, NY, USA

Q: When did you first discover kombucha?

2015 via my now fiancee’s family!

Q: Why did you start your own kombucha company?

I saw a need for kombucha in Rochester, NY, a town that prides itself on their local food and beverage scene. It started as a small idea, with the idea to test the waters. Shortly after, I was joined by 3-4 other local kombucha brewing companies all within the first year and a half!

Q: What is your favorite flavor of kombucha?

Hmm…I’m always up for a mate kombucha!

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

I have a degree in classical music and prior to starting Katboocha, I was a musician, and I worked for Public Radio/TV.

Q: What is a saying that you live by?

Just show up. Failure isn’t falling down, it’s not getting back up.