FERMENTATION MICROSCOPY: TIPS AND TRICKS FOR THE KOMBUCHA BREWER DATE: 7/25/18 1 pm on Zoom WHO: Keisha Harrison & Dr. Chris Curtin COST: Free for DNA/Analyte study participants, $20 Kbi Members, $40 KBI Non-Members WEBINAR SUMMARY Explore the microscopic world at work when sweetened tea becomes kombucha. During this webinar session, members of KBI will […]
What is Kombucha? Kombucha is fermented tea! Just like yogurt is fermented milk and sauerkraut is fermented cabbage, Though the Kombucha commercial industry is new, the drink is much older as it has been consumed for hundreds of years in every country on the planet. Kombucha Ingredients Tea [Camelia sinensis], Sugar [sucrose], SCOBY [fermentation culture], […]
Karla Eugenia Aldape, Viva Kombuxa, San Pedro, NL, Mexico Q: When did you first discover kombucha? I discovered kombucha when I moved to California the year 2015. Q: Why did you start your own kombucha company? I loved kombucha and how it made me feel especially how it helped my digestion, when I moved to […]
Manda Pendleton, InJoyCHA, Denver, CO, USA Q: When did you first discover kombucha? I first discovered kombucha in 2008. A friend was brewing it and gave me a sip and my first reaction was ‘this tastes like vinegar’! I am partial to vinegar and also creating healing herbal products so she gave me my […]
Douglas Nelson, Moss Beach Kombucha, Moss Beach, CA, USA Q: When did you first discover kombucha? A friend in Oakland turned me on to making it in about 2009 and I’ve been making it ever since. Q: Why did you start your own Kombucha company? I’ve been looking for my next […]
by Keisha Rose Harrison, MS (PhD Candidate at Oregon State University) Kombucha diversification is on the rise. As more brewers rush to the scene, new and old producers alike have to answer the question: what defines our Kombucha? The uniqueness of a kombucha product can be divided into two descriptors: the microbial community and the […]
Will and Jenny Lively, A Lively Brew, Hot Springs, AR, USA Q: When did you first discover kombucha? My husband and I were living in Austin when we first stumbled across kombucha. With so many great brands with such a wide range of flavors and styles, we were hooked. Q: Why did you […]
By Keisha Rose Harrison, MS (PhD Candidate at Oregon State University) Kombucha, a funky fermented tea, is a time immemorial beverage that has made appearances across the globe in various forms for eons. This beverage of unknown origin is shrouded in many mysteries. The potential health benefits, fermentation kinetics, and alcohol production are a few […]
Noel Brady, Adi Ramon, Eric Mathur, Kombucha Culture, Carlsbad, CA, USA Q: When did you first discover kombucha? Pretty late, In 2012 while Eric and I were on vacation in Maui. We tried Maui Kombucha on tap, got hooked and started home brewing shortly after we got back. Noel, on the other hand, has […]
KBI is excited to launch the next phase of the KBI OSU SCOBY Genomics Study – part two. Building on the data gathered in the first study and reported about here, we are calling for new samples of SCOBYs & starter liquid from any Kombucha producer around the world. Keisha-Rose Harrison, PhD student at […]