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    Q: When do 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 start […]

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 […]

  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 […]

Nicole Di Pietro-Case and Emma Risvanis, Bod Kombucha, Australia Q: When do you first discover kombucha? About 3 years ago when I went paleo and discovered the benefits of gut friendly products. I shared a scoby with Nicole and she started home brewing also.  Q: Why did you start your own kombucha company? We currently […]

Originally posted by: Elizabeth Dobos | March 27, 2018 World Tea News Kombucha, the wildly popular fermented tea, gets a special showcase with the new Kombucha Pavilion debuting at World Tea Expo, June 12-14 in Las Vegas. Produced in partnership with Kombucha Brewers International, the Kombucha Pavilion offers 10-15 furnished, turnkey booths in a dedicated area on the […]

By Dr. Chris Curtin & Keisha-Rose Harrison of Oregon State University & Hannah Crum of Kombucha Brewers International & Kombucha Kamp Thank you to everyone who participated in the first round of the KBI & Oregon State University Kombucha SCOBY DNA Sequencing study. With your help we sequenced nearly 100 samples provided by over 70 […]

Matthew J Glidden, KrafTea Kombucha, Worcester, MA USA Q: When do you first discover kombucha? Ironically I think it was at a craft beer festival in Boston in the summer of 2013. Q: Why did you start your own kombucha company? The stars seemed to align on this one. Since my first taste I sought […]

Based on the rules put forth by the FDA effective July 26, 2016, commercial Kombucha producers in the United States are required to indicate the sugar they add to the fermentation process as “Added Sugars.” However, the amount required to put on the label is AFTER fermentation has occurred. To be in compliance with this […]