KBI Accepting Board Nominations

Want to become more involved with KBI and the Board? Are you looking for opportunities to build your network Want to further your skill set and enhance your resume? Seeking a path to becoming a Board Director? Kombucha Brewers International is actively seeking passionate, diverse, and experienced board members to help guide the organization as it grows. Board […]

Wednesday, 8th February 2023

Want to become more involved with KBI and the Board?

Are you looking for opportunities to build your network Want to further your skill set and enhance your resume? Seeking a path to becoming a Board Director? Kombucha Brewers International is actively seeking passionate, diverse, and experienced board members to help guide the organization as it grows.

Board Member Role and Responsibilities

Work with Board to set policies and maintain overall direction for the organization
Establish priorities based on the mission of the organization and impending issues
Craft strategies
Ensure that plans and programs are implemented
Share a passion and commitment to the mission
Must commit to a three year term
Ideally the majority of the Board is made up of Founders
Must attend at least EIGHT Board meetings annually (2 or more consecutive absences or 4 in a calendar year will result in removal from the position)
Must attend KombuchaKon and may be required to have additional duties at the conference including
- Introducing Speakers/Thanking Sponsors
- Generating & Presenting on topics of interest to the industry
- Attend Member Meeting
Giving Annual Contribution to KBI above and beyond dues, KKon fees, etc.
- Required for T3/T4
- Optional for T1/T2
- Amount is at the brand’s discretion
- Lead by example – allows KBI staff to leverage those donations for further development from other members of the association

The Board is Seeking to Appoint Two Officers to the Board

Secretary (non-voting officer) – Roles and Responsibilities

Work with KBI President and staff to maintain Board Meeting Minutes & generate Board Meeting Agendas
Ensure the accuracy of all board records (including roll call, voting record on key decisions, nominations, etc)
Take clear and specific notes at all board meetings
Review board minutes and update on Google Docs following each board meeting within one week highlighting key follow-ups and next steps
Take roll call during the meeting
Send out agenda at least three days prior to meeting noting essential pre-reads and follow-ups
Conduct Roll Call at KombuchaKon (annual conference)
Take meeting notes during Member’s Meeting at KombuchaKon
Tally any votes that may take place at KombuchaKon

Treasurer (non-voting officer) – Roles and Responsibilities

Understand financial accounting for nonprofit organizations
Work with President to ensure that appropriate financial reports are made available to the board on a timely basis
Present budget status at monthly Board meetings and discuss any potential or projected shortfalls and make recommendations to fill gap
Work with President to present the annual budget to the board for approval
Assist with collections of outstanding member payments on biannual basis
Assist with developing fundraising strategies with President, KBI staff and other KBI Board members
Present Financial Report at Member’s Meeting at KombuchaKon

If interested, please reach out to Hannah Crum @ president@kombuchabrewers.org

Member Dues Increase – First time in 8 years!

New Dues and Tier Structure Generates Operating Budget to Support KBI Staff and Initiatives As KBI nears the end of its 8th year as an organization, it’s tremendous to reflect on all that we’ve accomplished on a shoestring budget, thanks in no small part to Kombucha Kamp and KBI’s thrifty values. The last time there […]

Saturday, 1st October 2022

New Dues and Tier Structure Generates Operating Budget to Support KBI Staff and Initiatives

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As KBI nears the end of its 8th year as an organization, it’s tremendous to reflect on all that we’ve accomplished on a shoestring budget, thanks in no small part to Kombucha Kamp and KBI’s thrifty values. The last time there was a dues raise and tier change was in 2016. Wow! Dues have only increased 2 times in the last 8 years!

The new dues structure will ensure that KBI has the operational budget to support the growing needs of the members and provide the staff support needed for all of our programming – KombuchaKon, Kombucha Kup, SYMBIOSIS Magazine, Wednesday Webinars, Quarterly Campfire Chats and so much more! Check out the Member Benefit Guide at the bottom of the page for additional resources.

At every tier level, for less than a penny a bottle, the dues ensure that brands have access to valuable education and resources, plus it affords KBI the ability to pivot quickly in crucial situations such as the South Carolina matter that was swiftly resolved earlier this year and resulted in a crucial win for the industry.

KBI often intervenes on behalf of brands and the entire kombucha industry in regulatory matters across the globe. Here are a few examples:

South Carolina – kombucha remains classified as a non-alcoholic beverage and is not subject to excise tax nor carding
New York – kombucha remains classified as a non-alcoholic beverage and is not subject to excise tax nor carding
Michigan – communicate what information needs to be included for HACCP and testing
Brazil – Kombucha Standard of Identity – maintain that fermentation is a required step to be considered kombucha despite pressure from soda companies to water it down
Spain – support brands in paying of lower tax due to higher alcohol content of kombucha (above 0.5% and below the legal limit of 1.2% ABV)
France – support the establishment of Kombucha France and pursuit of TSG (Traditional Specialty Guarantee) designation to protect raw kombucha
TTB – ongoing communication and outreach to strengthen regulator relationships
KOMBUCHA Act – ongoing legislative effort to maintain low barrier to entry for kombucha and make commonsense update to law to maintain compliance

New Tier Levels & Dues Structure

Brewery Member Benefits Guide – Click to View

Affiliate Member Benefits Guide – Click to View

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!

Comparison of Rare Combinations LLC’s Kombucha Alcohol Detector to GC-FID

108 Coronado Ct. Suite B Fort Collins, CO 80525 info@beyersanalytical.com (970) 226-8649 Introduction Rare Combinations LLC contracted Beyers Analytical Brewing Sciences (BABS) to provide an impartial and critical review of their Kombucha Alcohol Detector. BABS is an analytical laboratory based in Fort Collins, Colorado that is dedicated to developing and performing chemical and microbiological measurements […]

Monday, 15th June 2020

108 Coronado Ct.
Suite B
Fort Collins, CO 80525

info@beyersanalytical.com

(970) 226-8649

Introduction

Rare Combinations LLC contracted Beyers Analytical Brewing Sciences (BABS) to provide an impartial and critical review of their Kombucha Alcohol Detector. BABS is an analytical laboratory based in Fort Collins, Colorado that is dedicated to developing and performing chemical and microbiological measurements for kombucha and beer producers. The analysts at BABS are certified beer chemists with the Alcohol and Tobacco Tax and Trade Bureau (TTB) and are qualified to provide accurate measurements of components within beverage products. BABS provides education for kombucha producers regarding analytical techniques that can be used to monitor their products. The low level of ethanol required for non-alcoholic kombucha necessitates quick, affordable, and reliable testing that can be used to measure levels at or below 0.5% alcohol by volume (ABV).

Methodology

BABS compared the Rare Combinations LLC Kombucha Alcohol Detector (KAD) to gas chromatography paired with flame ionization detection (GC-FID) utilizing AOAC 2016.12. Standards were purchased from Cerilliant when applicable. Quality controls were made from grain alcohol and analytically proofed using a calibrated Anton-Paar DMA4500 densitometer that provides accurate density readings to five decimal places (± 0.00001). Five kombucha samples were purchased from a local grocery store and tested by GC-FID and KAD in duplicate to allow comparison. The KAD was operated according to instructions provided by Rare Combinations LLC. The ABV read-out and the raw value read‑out were recorded for each sample measured by the KAD. All sample measurements were performed in duplicate and occurred at room temperature (22-23~C).

Results

The KAD instrument interface provides sample measurement results reported as ABV from a factory-installed calibration curve as well as the ability to make a custom calibration curve using raw data from the detector’s response. We decided to evaluate the accuracy of the instrument using the factory-installed calibration curve as well as using its capability to generate a custom calibration curve for alcohol. The table below compares the results from GC-FID, the KAD factory-installed calibration curve, and the KAD custom calibration curve.

Table 1: Comparison of alcohol values determined by GC-FID and KAD

Sample	Measured ABV (%) (GC-FID)	Measured ABV (%) (KAD – Factory Curve)	Measured ABV (%) (KAD – Custom Curve)
Kombucha 1	0.35 ± 0.01	0.44 ± 0.05	0.32 ± 0.05
Kombucha 2	0.82 ± 0.01	0.79 ± 0.05	0.76 ± 0.05
Kombucha 3	0.60 ± 0.01	0.63 ± 0.05	0.54 ± 0.05
Kombucha 4	0.86 ± 0.01	0.78 ± 0.05	0.76 ± 0.05
Kombucha 5	0.16 ± 0.01	0.25 ± 0.05	0.14 ± 0.05
QC 0.75%	0.74 ± 0.01	0.68 ± 0.05	0.77 ± 0.05

Discussion

The KAD version that we used can provide comparable results to the GC-FID using either the factory-installed calibration curve or the custom calibration curve. However, we would recommend that each customer who purchases the KAD take the time to build their own calibration curve on site and determine what curve fit works best for them.

Final Recommendations

The KAD can be a powerful tool for spot-checking alcohol concentrations in day-to-day operations. Taking the time to develop an on-site, instrument-specific calibration curve for each KAD can potentially increase accuracy. Any instrument is only as good as the operator running it. Training, accurate standards, and quality control are required to achieve reliable measurements. Proximity to the threshold concentration of 0.5% is also an important consideration. Testing of final product with GC-FID using method AOAC 2016.12 is still recommended to ensure legal compliance.

Disclosure and Disclaimer

BABS received payment from Rare Combinations LLC to perform this instrument review and validation. Rare Combinations LLC wanted a completely impartial review and did not make payment contingent upon any specific or desired outcomes. BABS does not make any guarantees or promises to the efficacy of the KAD for individual users or the reproducibility or robustness of the instrument over time. The writing in this document is the result of a small‑scale study performed by BABS and is the opinion of BABS only. The data, opinions, observations, and anything of the like should not be used as legal guidance. Past performance is no guarantee of future results. The KAD cannot replace GC-FID as an absolute analytical method.

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.

Progress on The KOMBUCHA Act Continues in 2020

By Dave Ransom of McDermott, Will & Emery Late in December, right before the holidays, the U.S. Congress did what it often does: At the literal 11th hour, Congress passed legislation that will fund the operations of the federal government through September 30, 2020. Had Congress failed to pass these appropriations bills (or had President […]

Wednesday, 15th January 2020

By Dave Ransom of McDermott, Will & Emery

Late in December, right before the holidays, the U.S. Congress did what it often does: At the literal 11th hour, Congress passed legislation that will fund the operations of the federal government through September 30, 2020.

Had Congress failed to pass these appropriations bills (or had President Trump refused or declined to sign them into law), the federal government (or big parts of it) would have shut down due to a lack of funding.

Neither Democrats nor Republicans wanted that this year. Instead, the leaders in each party, and the President, cooperated and negotiated on these bills. And now, the federal government will continue to operate.

Everyone in Washington, D.C., knows that these so-called “omnibus” appropriations bills (where several funding bills are packaged into one or two bills) are really nothing less than an opportunity to tuck extraneous measures that are unrelated to the underlying appropriations bills into those bills.

Predictably, that’s exactly what happened this year. That is, deep in the nearly 2,000-page “Further Consolidated Appropriations Act,” (H.R. 1865) – a bill that funds, among others, the departments of Labor, Health and Human Services, and Agriculture – is “Division Q – Revenue Provisions.”

Division Q is where the Kombucha Brewers International (KBI) and our allies on Capitol Hill had hoped to place the “KOMBUCHA Act” (S. 926/H.R. 1961) to ensure its enactment into law.

Recall that our bipartisan bill, the KOMBUCHA Act, is non-controversial and would do one thing: It would raise the alcohol by volume (ABV) threshold for Kombucha to 1.25% ABV from the current threshold of 0.5% ABV. Today, as you know, if your Kombucha leaves the brewery at, say, 0.4% ABV but increases to above 0.5% ABV after leaving the brewery, you are subject to federal excise taxes intended for beer.

That is a patently unfair and outdated result. The Congress never intended to make Kombucha subject to federal excise taxes intended for beer. So today, KBI and our friends in Congress are trying to change the law by increasing the threshold for Kombucha to 1.25% ABV. Only Kombucha above that level (1.25%) would be subject to federal excise taxes if the KOMBUCHA Act became law.

Unfortunately, however, Congressional leaders chose to strictly limit the tax provisions included in “Division Q” to already expired or expiring tax provisions. For example, the “mine rescue team training [tax] credit” expired on December 31, 2017, nearly two full years ago. In Division Q, it was extended by simply striking the date December 31, 2017, and inserting “December 31, 2020.”

Similarly, American small craft beer brewers have enjoyed a lower federal tax rate on the beer they produce since January 1, 2018. However, that lower rate was set to expire on December 31, 2019. In Division Q of the Further Consolidated Appropriations Act, the 2019 date was struck and in its place was inserted, “December 31, 2020.”

Small, craft beer brewers – who have been arguing to make the lower tax rate permanent – will enjoy the lower rate for at least one more year. Something (a one-year extension of lower rates) is better than nothing.

And so it went in “Division Q – Revenue Provisions.” KBI and our allies had hoped that Congressional leaders would be open to including additional, non-controversial provisions in that section of the bill. They did that in 2015 when Congress passed the “Protecting Americans from Tax Hikes (PATH) Act.” For example, in the PATH Act, Congress tweaked several provisions related to hard cider.

This year, though, Congress took a much more limited approach.

Despite all this, KBI, the Kombucha industry, and our allies have real opportunities in 2020 to try to enact the KOMBUCHA Act.

Many tax provisions were left on the cutting room floor in December 2019. Chief among those is a tax change that would benefit retailers who make improvements to their property. The retailers will likely pull out the stops to try to secure passage of their provision. Likewise, there are an array of so-called “technical corrections” that were mostly just drafting errors in the Tax Cuts and Jobs Act of 2017. Republicans, in particular, want to clean up those technical corrections.

Any effort to address a tax provision in Congress in 2020 is an opportunity for KBI to try to include the KOMBUCHA Act and secure passage of it.

In the meantime, we will be covering Capitol Hill to educate lawmakers and staff about the need for the KOMBUCHA Act and to seek their support for including it in any tax legislation considered by Congress.

We hope you will consider joining this effort in 2020 to spread the word about the growing and vibrant Kombucha industry, and the need to enact the KOMBUCHA Act.

NEXT HILL CLIMB – MAY 13th, 2020 – Washington, DC

Stay tuned for more details on how you can engage the civic process to benefit your business and industry. If you are interested in participating, please send an email to admin@kombuchabrewers.org – ALL KOMBUCHA BREWERS ARE INVITED TO ATTEND!

Marian Flaxman, current LGO coordinator, will be reaching out to brands in various states as part of our continued effort to educate and inform our Congresspeople & Senators about how the KOMBUCHA Act will benefit their constituents and our growing industry.

Dave Ransom will be joining us at KombuchaKon ’20 to present the latest update at the Brewery Members Meeting. Register today!

David Ransom

McDermott Will & Emery LLP

KBI Member Code of Ethics

Kombucha Brewers International (KBI) – Code of Ethics This code of ethics was proposed at the KKON 19 Standard of Identity session. Please review all of the items listed and then share your feedback here (must be logged in). “As KBI Members, we have a responsibility to the kombucha industry and, in particular, to our customers, […]

Tuesday, 7th May 2019

Kombucha Brewers International (KBI) – Code of Ethics

This code of ethics was proposed at the KKON 19 Standard of Identity session. Please review all of the items listed and then share your feedback here (must be logged in).

“As KBI Members, we have a responsibility to the kombucha industry and, in particular, to our customers, consumers, personnel and the association. We hereby agree to:

Maintain the highest standards of business conduct by using only legal and ethical means in all business activity.
Actively promote and encourage the highest level of integrity within the kombucha industry. Be fair, equitable and respectful to employees, associates, suppliers, competitors, customers, the public, and all business or professional relationships. Refrain from discriminatory practices in dealing with our employees, suppliers and customers.
Observe all applicable state, federal, foreign or international laws and regulations pertaining to the manufacturing, labeling, handling, importing, distributing, promoting and selling of kombucha and related products.
Provide a safe working environment.
Restrict employment to those ages/job positions mandated either by the requirements of the Fair Labor Standards Act, or state or local minimum employment ages; and, in the case of overseas facilities, to International Labor Organization standards.
Avoid knowingly dealing with those who use any forced labor or exploitative working conditions.
Respect the rights of others concerning their intellectual property and, if any innocent breach occurs, promptly address and rectify any such breach.
Comply with all laws concerning antitrust and agreements with competitors to: fix prices or other sales terms; divide or assign sales territories, customers or product lines; or coordinate bids and agreements with customers to fix their resale prices, and all laws that prohibit restraints of trade, predatory economic activities and unfair or unethical business practices.
Never pay any bribe, kickback or other corrupt payment in any form for the purpose of obtaining or retaining business or obtaining any other favorable action, nor offer or extend any gift or entertainment that is illegal, known to be in violation of the rules of the recipient’s organization, or likely to result in a feeling of expectation or obligation on the part of the recipient.
Comply in good faith with contractual obligations.
Never comment on a competitor’s product without a good faith basis or need for such statements. Never make false statements about competitors.
Support the Association by taking an active role in KBI activities. Cooperate in every reasonable and proper way with other Association Members and work with them toward the advancement of the kombucha industry.
Represent KBI, its positions, policies and fellow Members in a positive, constructive and professional manner.
Act in a manner consistent with, and make every effort to uphold this code of ethics. If a member considers that it is no longer able to comply with this Code of Ethics, that member must resign from the Association.

This Code of Ethics does not set forth all aspects of good conduct and ethical behavior. Acceptance of, and adherence to this Code is a condition of membership.”

KKon 2019 Review

Growing Strong Culture By Ian Griffin, Booch News From the welcome reception on Wednesday to the after-party on Friday, the attendees at the Kombucha Brewers International (KBI) 2019 sixth annual conference celebrated the theme of “Growing Strong Culture”. As everyone who has brewed ‘booch knows, the quality of the drink depends on the strength of […]

Tuesday, 7th May 2019

Growing Strong Culture
By Ian Griffin, Booch News

From the welcome reception on Wednesday to the after-party on Friday, the attendees at the Kombucha Brewers International (KBI) 2019 sixth annual conference celebrated the theme of “Growing Strong Culture”. As everyone who has brewed ‘booch knows, the quality of the drink depends on the strength of the SCOBY (the symbiotic culture of bacteria and yeast). This year’s event was the biggest to date, with 424 attendees and 61 sponsor booths. People from 17 countries represented 112 brands from around the world. There were kombucha brewers from as far away as Japan, Iceland and Australia and as close to home as California and Oregon.

To hear what attracted some of the international visitors to the event, listen to this podcast.

Kombucha brewers at the conference gained strength from being part of a community of like-minded people. It was a unique opportunity for people to come together as an industry. The content of the keynotes, the information from trade show vendors, and the discussions around the kombucha sample bar all gave new and experienced brewers alike valuable insight into a rapidly growing industry.

KBI Member Sessions

Thursday & Friday mornings were KBI member-only sessions. These sessions are rich with information for KBI Brewery members and cover a range of topics including the Treasurer’s Report, Membership Report, Standard of Identity and more. KBI members login here to access the presentations from the conference. Not a member? Join here.

Trade Show

The 61 sponsor booths at the Trade Show showcased companies able to assist in every phase of the kombucha business. A comprehensive set of solutions under one roof covered everything from financing and production to ingredients, testing, marketing and distribution. Anyone looking to start a kombucha company ought to start their search here to review the list of vendors for the tools they need to launch, evolve and strengthen their business.

There were multiple solutions on offer in each category. Organic teas and flavorings sourced from around the world. Brewing vessels, kegs, bottling and labeling equipment for every sized operation. These suppliers also service the craft beer industry and solve similar challenges in the growing kombucha industry.

To hear from a random selection of vendors check out this podcast.

Market Trends

Bobbie Leahy, director of sales for SPINS– the leading provider of data and insights for the natural foods industry – reviewed natural beverage trends. While US kombucha and fermented beverage sales are up 21% to $728 million in the past year, velocities are down. Warning “what goes up sometimes goes down,” Leahy cautioned brewers to be ready to defend their distribution channels. It was no surprise to hear that the top four brands (GTs, KeVita, Health-Ade, and Humm) account for 85% of sales in the conventional channel. The ‘long tail’ of the remaining brands each account for less than 1% of sales.

Game-Changing Brew Tank Design

Keeping alcohol content under 0.5% ABV is one of the main challenges faced by kombucha brewers. A joint presentation by Stout Tanks and Kettles and Texas-based Bare Bucha described what might possibly be a game-changing design in stainless steel brewing tanks. Unlike the typical cylindrical-shaped vessels, Bare Bucha spent over a year experimenting with an innovative stackable tray designed to provide ideal levels of oxygen to the brew. The increased contact with oxygen allows aerobic bacteria to metabolize ethanol to acetic acid; sugars to lactic acid; and glucose to gluconic acid. The Stout Tanks Symbiosis Fermenter shifts the balance towards bacteria, which reduces overall alcohol.

If these trays prove as effective with other brewers as they have for Bare Bucha, they could well be the shape of things to come and hopefully spurs additional innovations for fermenting Kombucha without compromising quality.

Kombucha Standards of Identity

KBI President Hannah Crum and members of the KBI Board gave an overview of the industry and called for establishing a standard of identity for ‘booch. This is a diverse industry: 43% of KBI members are women-owned companies, 17% minority owned and 11% LGBTQ+ owned. Members brew ‘booch in everything from 2-gallon glass jars to 6,000-gallon stainless steel fermenters.

Work on developing meaningful standards of identity continues, as KBI gears up to publish an acceptable definition of authentic kombucha. Under development since last fall, the standard will attempt to define authentic ‘booch both in terms of source materials and brewing process. It recognizes that creating an authentic product requires fermenting sweetened tea with a SCOBY and that the end product is not pasteurized or adulterated.

The campaign received a boost when GT Dave announced an endowment of $1 million to KBI in support of the program that will, he stated, “fight for what kombucha is, protect it, honor it, and celebrate it.”

Other presenters went into detail about the brewing techniques and best practices necessary to produce quality ‘booch, as well as the microbiology and DNA profiles of SCOBYs and kombucha liquid.

Laraine Dave $1 Million Endowment

Rapturous applause greeted the surprise announcement by GT Dave of a $1 million endowment gift to KBI. GT explained the endowment will help KBI in two main areas. ”First, it supports the promotion of the fair and cohesive legislation necessary for our industry to thrive. Second, we urgently need a standard of identity to protect the integrity of the product.”

GT Dave illustrated the challenge of maintaining authenticity by showing the range of what passes for “orange juice” on the shelves: from artificially flavored juice that might sell for $0.06/oz to fresh squeezed juice for $0.72/oz. Most consumers are well aware of the difference and willingly pay the price for the more authentic juice if that is important to them.

Kombucha Tasting Bar

The well-stocked kombucha tasting bar was the office water cooler at the event. Participants took advantage of the opportunity to share their kombucha with other attendees. There were over 50 brands on ice. Everyone had a KombuchaKon 2019 souvenir shot glass and a chance to savor more flavors of kombucha in one place than anywhere else on the planet.

As people gathered around the ‘booch tasting bar at the end of the day, we asked what were some of the big takeaways. Here’s what they told us.

Tyler Gage calls for Fierce Collaboration

The founder of the RUNA energy drink brewed from guayusa, a nutrient dense leaf found almost exclusively in the Amazonian forests in Ecuador, shared his story in a closing keynote. After college, Tyler moved to the rainforest for two years to learn the local languages and ancient traditions of the native Kichwa tribe. The company partners with these farmers in the Amazon to grow caffeinated guayusa leaves and provides income to the local community. RUNA now supports more than 3,000 farming families in Ecuador, and RUNA products are sold in over 10,000 stores across the U.S. and Canada. Tyler notes that “when you’re doing something authentic, that for whatever reason the universe tends to attract resources and support.” Though like every entrepreneur’s story, there were hiccups along the way, Tyler has landed on his feet at Terrafertil, a superfoods brand recently acquired by Nestle Foods.

His powerful story of how collaboration across cultures built a strong and successful company made a fitting end to KombuchaKon 2019.

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Conference Recordings

Did you miss a talk or would you like to have all the info at your fingertips? Here’s your chance to have all the information that was presented at KKon19! Purchase your conference recording now for $199 by clicking on the ad. *Does not include Brewery Member only content.

Photo Gallery

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Board Member Candidates – VOTE TODAY!

Two of our Founding Board members, Susan Fink & Trevor Ross, are moving in different directions. Now that they have retired from the Board, that means there are 2 seats up for election. The path to the Board is through volunteership. Each of these candidates has contributed their time and energy to assisting KBI with […]

Tuesday, 9th April 2019

Two of our Founding Board members, Susan Fink & Trevor Ross, are moving in different directions. Now that they have retired from the Board, that means there are 2 seats up for election.

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 2 candidates. The ballot has been sent to each company. Each company has one vote. Everyone will need to vote until quorum (51%) of members have voted.

Each candidate has provided a short bio and paragraph.

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

Chris Ollis
Founder
Spring Branch Kombucha, T1
Springfield, MO
www.drinksbk.com

Our transition from a Brewery In Process to a Tier 1 producer was often chaotic and disorganized, but it was also a deeply rewarding accomplishment. My wife, Jessica, and I co-founded our Missouri Ozarks zbased brewery in 2017. We have learned many valuable lessons about starting a business and becoming part of an emerging industry. As members of KBI, we are committed to producing high quality products and building a brand which pulls customers towards healthier decisions. It would be an honor to serve on the KBI Board of Directors at this important time for our industry. As a brewer who’s still figuring out the best ways to run my own business, I would be a strong advocate for other small breweries on the board. I look forward to collaborating with other members, and one day hope to become a trusted resource.

My professional background is in finance, and I hold the Certified Financial Planner TM certification with 22 years of experience managing investment portfolios for individuals and organizations. Our kombucha business evolved from my beer brewing hobby. After reading The Big Book of Kombucha, I made a few batches and I was hooked. It didn’t take long before I was producing 10 gallons at a time and carrying multiple flavors on tap in our home kegerator. It might have remained a hobby if Jessica hadn’t started sharing it with friends. Soon the demand from other people began to outstrip our ability to produce, and we’ve been trying to catch up ever since!

Amelia Winslow, MS, MPH
Director of Project Management
Health-Ade LLC , T4
Torrance, CA
www.health-ade.com

As Director of Project Management at Health-Ade Kombucha, Amelia oversees New Product Development, Sustainability and Community Impact. She has also been integrally involved in Research & Development and Communications. Since she joined Health-Ade in 2016, the company has reduced landfill waste by 30%, become the primary supporter of a garden education program for youth at seven underserved Los Angeles schools, and played a significant role in KBI’s lobbying efforts. Before joining Health-Ade, Amelia founded the blog Eating Made Easy and worked as a personal chef and nutritionist. She holds Master’s Degrees in Nutrition and Public Health from Tufts University in Boston.

For the last two and a half years, I’ve been working tirelessly alongside Hannah on KBI’s lobbying initiative, as our organization works to pass the KOMBUCHA Act. I have truly enjoyed collaborating with dozens of kombucha companies across the category as we unite for a common cause, and believe in the power our companies have if we work on projects collectively. As a board member, I would leverage my lobbying experience as well as my experience as Director of Project Management at Health-Ade, to help execute projects that move our industry forward and protect its interests.

Corey Wood
Founder
ELIXIR Kombucha, T1
Louisville, KY
http://www.elixirkombucha.com

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.

I would be honored to be a tier 1 board member for KBI. Kombucha brewing was a hobby for me for years before it became a business. While a passion for brewing an authentic, consistent and healthful product will always be top of mind for me, I also understand the importance of building a profitable business and contributing to the strength of our industry. I will carry this passion into my board seat and be a voice for the tier 1 members in our industry, should I be chosen. My company also continues to play a crucial role in the legislative efforts for our industry on Capitol Hill. This has given me a unique perspective on the big issues facing the kombucha industry as a whole. Please accept my candidacy for a KBI board seat.

Amy Zeigenfuse
Oregonic Tonic, LLC, T1
Portland, OR
www.oregonictonic.com

I’m originally from Baltimore, but have been living in Portland for 13 years. After a 10+ year career as an RN and LMT, I joined the Oregonic Tonic kombuchery team in December 2016. This small business was started by my husband Dave and his daughter Ally in 2013. We just moved into a second, larger facility as our business continues to grow. We owe part of this growth to KBI. We’ve been members since 2014. We value the evidence based information KBI gathers as well as the networking opportunities. I think it’s really important to have Tier 1 members represented on the board. A large part of KBI’s base are T1 and emerging brands. I’ve been through many of the growing pains these brands will experience and feel like I will be able to representative for them.

Beyers Analytical Sourness Units Study

Beyers Analytical Brewing Sciences & KBI Sour Units Study – Part 1 Kombucha Brewers International & Beyers Analytical Brewing Sciences, LLC (BABS) are partnering to build a library of information correlating analytically measured sourness and sweetness to perceived sourness and sweetness of Kombucha. The goal of the study is to create a standardized sour/sweet […]

Friday, 1st February 2019

Beyers Analytical Brewing Sciences & KBI Sour Units Study – Part 1

Kombucha Brewers International & Beyers Analytical Brewing Sciences, LLC (BABS) are partnering to build a library of information correlating analytically measured sourness and sweetness to perceived sourness and sweetness of Kombucha.

The goal of the study is to create a standardized sour/sweet numerical value that can be used by producers and consumers alike. Similar to IBU (international bitterness units) we hope to create a Kombucha Sourness Units metric that will help consumers find products that fit their palate; provide additional information to producers to define styles of Kombucha and set a metric to judge Kombucha for international competitions and the like.

A two-part study, the first part is a focused effort to determine the possible ranges of titratable acidity (TA) values in kombucha, and then the second part will integrate this information with sensory data to-be-captured at KombuchaKon 2019. All data and information collected by BABS as part of this study will be shared with KBI and published as a report.

To achieve the first part of this study, which involves hundreds of titratable acidity measurements in kombucha, we will need as many kombucha samples as we can get to make sure that the database is as comprehensive as possible. This is where YOU come in! Kombucha Brewers International members will be able to submit up to 5 samples for FREE testing (non-members & additional samples = $20/sample)

KBI Member can find the free coupon code here in the Member Forum!

BABS will analyze all submitted samples for TA and test results will be shared with individual brands..

Here are all of the details:

Samples can be submitted anytime between February 4, 2019 and March 29, 2019
TA measurements will be free for KBI members for up to 5 SKUs
- 1 TA measurement per SKU
- Additional TA measurements available for $20 each
TA measurements will be $20/sample for non-members
- 1 TA measurement per SKU
Minimum volume of 150 mL (5 fl.oz) of each SKU will be needed for testing
Visit Beyers Analytical website to place an order and enroll in the study
Follow the shipping instructions after placing an order and ship samples to BABS

Beyers Analytical Brewing Sciences, LLC
108 Coronado Ct.
Suite B
Fort Collins, CO 80525

Reports of results will be sent out when testing is completed (generally 24-48 hours)
Contact BABS us with any questions!

(970) 226-8649
info@beyersanaytical.com

Details for Part 2 will be disclosed in March. Stay tuned!