Legend of Kombucha & Origin of World Kombucha Day
221 BC

“The most famous legend of Kombucha’s origin dates it to the Qin dynasty (221-206 BCE) during which time … it was referred to as the “Tea of Immortality.” The emperor Qin Shi Huang (秦始皇) is said to have sought to lengthen his life by any means available and this Tea of Immortality was delivered by alchemists at his request.” The Big Book of Kombucha

While we many never know where exactly Kombucha originated, this legend hints at the reverence that Kombucha brewers have had for this beautiful culture. Watch the video below to learn more about its historic origins. To honor the year of 221 BC, Kombucha Brewers International has designated February 21st (aka 2.21) as WORLD KOMBUCHA DAY!

 

 

Kombucha Culture

The ethos behind World Kombucha Day is not only to celebrate our favorite ferment, it is also to raise awareness around symbiosis and interconnectedness; diversity and inclusion; our bonds as humans and stewards of the planet. To that end, collaborate and reach out to as many local brands as possible. This is an opportunity to celebrate the CULTURE of Kombucha as much as the drink.

Kombucha Culture Ethics

  • Healthy Boundaries lead to Healthy Culture
  • Strength in Diversity
  • Symbiosis provides win-win-win opportunities for people, planet & prosperity

Kombucha Brewing Industry Values

  • Symbiosis & Collaboration
  • Sustainability & Stewardship
  • Radical Transparency
  • Triple Bottom Line – People, Planet & Prosperity
  • Diversity is our Nature!

How to Celebrate World Kombucha Day

Kombucha Brands

  • Offer free Kombucha to everyone
    • BOGO – buy one get one free
    • Free to first XX customers
  • Hold a tasting event at your taproom, favorite retailer or farmers market
    • Special Kombucha Kocktails/Mocktails
    • Several brands collab together at favorite retailer or farmers market
    • Potential to raise money for earth focused causes
      • Donate a portion of proceeds to KBI
      • 1% for the Planet
      • Local cause
  • Suggested Ways to Celebrate the Culture of Kombucha
    • SCOBY/Culture Petting Zoo (originated by Kombucha Kamp)
      • Pull out your mothers and invite consumers to touch them
      • Dispose of handled cultures for safety
    • Kombucha Brewing Demo
      • Offer a free workshop to walk people through the steps of brewing Kombucha
      • Sell your own homebrew Kombucha kit or refer them to KombuchaKamp.com 
    • Giant Human SCOBY (originated by Kombucha Kamp)
      • Start the Giant Human SCOBY with the rules of engagement
        • “With safe touch & healthy boundaries, like the bacteria we love and as bacteriosapiens, we throw out our nanofibers of connection (aka your hands) to create a GIANT, HUMAN, SCOBY” 
      • Request that everyone’s hands touch in order to “Close the loop”
        • Pause for a moment to breathe – it is not always easy to get large groups to connect so enjoy the vibrations of shared experience
      • Offer your heartfelt thoughts of love, humanity & the planet or any aspect of “Kombucha Culture”
      • Thank everyone for showing up and coming together, “united we stand” & “diversity is our nature”
      • Take photos or a video to share on social media
    • Other ways to entertain the crowd
      • Live Music
      • Face Painters
      • Other Kombucha based or fermented food vendors

 

Kombucha Consumers

  • Attend a WKD event and bring your friends
  • Share our “What is Kombucha” YouTube video on social media
  • Post photos of you with your favorite Kombucha brand/homebrew & use the social media tags
  • Host a Kombucha tasting with friends
    • Can also be Hard Kombucha!
  • Wear your favorite Kombucha swag – post photos on social media
  • Share your story of how Kombucha has impacted your life on social media & tag us

Social Media Tags

Use these tags to celebrate the day!

#worldkombuchaday

#kombuchaday

#kombuchabrewers @kombuchabrewers

#ilovekombucha

#kombuchalover

#221worldkombuchaday

#kombuchachangedmylife

#wegrowtogether

#diversityisournature

We are always searching for ways to create additional value for all of our members. To that end, we are spearheading a new opportunity for providing education and hands-on training at KombuchaKon ’20.  Our theme this year is “Leveling Up” and one of the areas our members have mentioned as a knowledge gap is in hands on experience working with lab and testing equipment to ensure the quality control aspects of brewing commercial Kombucha.

We are excited the following speakers and companies will be partnering with us to bring you this exciting opportunity.

The Core 4 – pH, Brix, TA & ABV with Evan Beyers & Kelley Freeman (BABS)

  • Educate attendees about basic lab practices (safety, pipetting, mixing, and note-taking)
  • Teach attendees the theory behind pH and how to optimally take pH samples. Have them perform their own pH measurements with demo equipment
  • Show attendees how to properly clean and maintain pH probe to get the maximum life out of probe
  • Educate attendees about the theory and background of a titration
  • Introduce attendees to the sour/sweet ratio (TA/Sugar).
  • Have them perform demo titrations using RedCheck
  • Explain to attendees how to use collect sugar and TA data to build sour/sweet ratio

RIDA®CUBE for In-House Enzyme Testing – Sugars, Acids, Ethanol and more (R-Biopharm)

  • Learn how to run enzymatic test kits on the RIDA®CUBE system including ethanol, organic acids, and sugars.
  • Learn how to use pipettors & discuss common pipetting errors (and how to avoid them!)
  • Discuss potential sampling issues.

Ethanol & Glucose Testing (OptiEnz Sensors)

What’s in your kombucha? It’s a critical question – one requiring fast and accurate measurements for the effective monitoring of ethanol and glucose concentrations in commercial kombucha processes. Proper monitoring results in higher product quality, product consistency, process improvement and efficiency, and verification that the alcoholic content doesn’t exceed the 0.5% ABV threshold for non-alcoholic beverages. OptiEnz has developed a fast, accurate, and low-cost analyzer for measuring ethanol and glucose in kombucha. The analyzer is based on optical enzymatic biosensing technology, meaning that enzymes and light are used together to accurately measure the alcohol and sugar in the beverage. In this workshop, attendees will learn about optical enzymatic biosensing principals as well as how to calibrate the instrument, make measurements in kombucha, and interpret the data produced.

  • Learn about optical enzymatic biosensor principals and applications
  • Hands-on instruction for making measurements with an OptiEnz analyzer.
  • Discussion about interpreting data.

From Distillation to Alcolyzer (Anton Paar)

  • Learn about tools and techniques to monitor and control your fermentation process

FUN-damentals of Kombucha Microscopy with Keisha Rose Harrison (OSU)

  • How to prepare a sample for plating
  • How to select media
  • How to perform a dilution series for plating
  • How to streak or spread plate to decide which technique works best
  • How to colony pick
  • DNA extraction from an isolated colony
  • How to prepare a wet mount for microscopic view
  • How to use a microscope
  • How to distinguish between yeast & bacteria under the microscope
  • How to characterize morphology of yeast & bacteria under the microscope
  • How to distinguish between AAB & LAB under the microscope

Attend just 1 session for $49 or attend all 5 for $199!

 

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