Head: Amelia Winslow, Health-Ade (California)
As Director of Project Management at Health-Ade Kombucha, Amelia oversees R&D, legislative and policy projects, as well as sustainability and charitable giving. Since she joined Health-Ade in 2016, the company has reduced landfill waste by 30%, become the primary supporter of a garden program in an underserved Los Angeles school, and played a significant role in KBI’s legislative progress in Washington, DC. Before joining Health-Ade, Amelia founded the blog Eating Made Easy and worked as a personal chef and nutritionist. Amelia holds Master’s Degrees in Nutrition and Public Health from Tufts University in Boston.
Special Projects Team – Draft Standards Committee
Head: Jared Gustafson, Kombucha on Tap (California)
Jared Gustafson is the Co-Founder and CEO of Kombucha On Tap, LLC., the premier kombucha keg distributor in Southern California. Jared is a Micro Matic certified Draft Technician with 5 years of in the field experience. He is always looking for new technology to enhance the customers draft experience. The most important part of draft is ensuring the consumer experiences the product exactly as the manufacturer brewed it. When not growing Kombucha On Tap You’ll find him mountain biking, running, backpacking, doing triathlons, rock climbing, cayoneering, taking a yoga class, and other athletic endeavors.
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.”
International & Regional Committees
Head: Martin Papp, Papp’s Tea (Beijing)
Martin Papp, founder of PAPP’S TEA, provides high quality teas and kombucha to customers and F&B venues throughout mainland China. Martin,originally from Colorado, has 10 years plus experience living in China. Speaking fluent Chinese, Martin has been a vocal proponent and advocate of modern Kombucha in the Middle Kingdom.
Seeking both Head & Secretary for this large regional committee – please email President@kombuchabrewers.org if interested
Head: Julian Giacomelli, Rise Kombucha (Montreal)
Co-founder and president at RISE Kombucha, the Montreal-based leading Canadian Kombucha company. Since 2000, Julian has been supporting organizations to learn, grow and thrive, working as a consultant, entrepreneur and investor for startups and SMEs predominantly in the private sector. His approach is to unite the best of legacy business approaches with a multiple bottom-line mindset.
Secretary: Beth Allison, Wild Tea Kombucha(Calgary)
Beth Allison is the VP of Marketing at Wild Tea Kombucha based in Calgary, Alberta in Canada.
Head: Zane Adams, Buchi Kombucha (North Carolina)
Zane was recently appointed as Co-CEO and leadership collaborator with Lightswitch Foods, a newly merged company majority held by Buchi Kombucha, a 9-year-old local brand that started its journey in a humble kitchen located on Chestnut St, Asheville, NC. He has over 12 years of experience in the marketing discipline from strategy and brand development, product positioning to enterprise partnerships and marketing communication. From its start at the North Asheville Farmers Market, to emerge as the largest producer of craft kombucha on the east coast, Buchi’s brand is starting to translate outside of the local market and cultivate a devoted following.
Head: SEEKING THIS POSITION
Secretary: Jennet Kendra Sepulveda (Spain)
Jennet studied nutrition and dietetics at the university of Texas at Austin, then came to Spain to study gastronomy. She became a chef and worked in Michelin star restaurants and is also certified in plant based nutrition. Jennet’s interests are travel, running, avidly reading and ever-expanding my horizons with knowledge. Her goal is to stay true to that which resonates with my spirit and share positivity with all those I encounter.
Head: Jaime Carral, La Semilla Colectivo (Mexico)
Jaime is fascinated with ferments and superfoods as regenerative alternatives for health, economy, reconnection with Nature and food security. He is passionate about Ancestral Microbiomic Symbiosis, relishing and sharing the knowledge and gifts of human and non-human Ancestors. Jaime has been brewing Kombucha since the year 2000 and in 2012, founded “La Semilla Colectivo” a project focused on producing Organic Kombucha and offering courses in Live Nutrition – Ancestral Symbiosis, Regenerative Agriculture, Natural House Care, Homesteading, Eco-Psychology and Narrative Psychology. He lives in Valle de Bravo, Mexico with his wife and daughter.
Secretary: Miguel Peña, Elemental Kombucha (Mexico)
Miguel Peña, born in Mexico City, discovered kombucha while he was living in Canada. He became a brewer since 2017 and founded Elemental Kombucha in 2018 in Queretaro, Mexico to bring the great taste of this ancient beverage to his country. Creating a wonderful team and products with the best quality ingredients, kombucha demand is growing and Elemental is preparing for the Mexican kombucha boom.
Hannah Crum, aka “The Kombucha Mamma,” is a longtime educator and Kombucha advocate. Her popular educational site, KombuchaKamp.com, is the most visited website in the world for Kombucha information, recipes and advice. In 2014, to further her mission of “changing the world, one gut at a time,” she co-founded KBI with her partner, Alex, who serves as Chairman of the Board and Hannah is President. Together, they have directly mentored and consulted Kombucha brewers from start-up to scale-ups since 2007 and co-wrote the authoritative “The Big Book of Kombucha” (Storey, 2016). Taking KBI’s mission to promote and protect the Kombucha industry worldwide to heart, Hannah has been a featured speaker at conferences, festivals and on television as the leading expert in Kombucha.
Are you a KBI member who would like to join a committee or is there a special project you’d like to see executed? Email for more details!