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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 […]

Leila Khatapoush, Behesht Kombucha, Vashon, WA, USA   Q: When did you first discover kombucha? I started brewing in 1994 while living with my sister in Santa Barbara, CA. Q: Why did you start your own Kombucha company? Kombucha has been an invaluable asset in my life which I am passionate about. I wanted to share my […]

Contact Mike Goodrich with Cornerstone Analytical for all of the details at (888)313-1937 or mike.goodrich@cornerstoneanalytical.com. 

Margaret Hayman and Amy Costa, CapeCod Kombucha, Wellfleet, MA, USA Q: When did you first discover Kombucha? M: I personally discovered kombucha for the first time in a very small grocery store in the small town of Wellfleet, where I live. It was actually the “Wonder Drink” Asian Pear flavor in a can, probably around 2010.  […]

Municipalities are eager to find new ways to fund their operations and programs. Lately it has been popular to enact a “sugar tax” on non-alcoholic beverages that exceed whatever threshold the municipality has deemed as acceptable. There is a long history of enacting “sin taxes” on products that are perceived or proven to have a […]

Kombucha is a traditionally fermented, low alcohol, non-intoxicating beverage that is most commonly consumed raw, meaning unpasteurized, to protect the probiotics and nutrients in a living form from being damaged. Unpasteurized means not subject to pasteurization via heat or chemical means. As a result of remaining a raw product, it can experience slight shifts in […]

KBI is excited to announce a partnership with Oregon State University to study the organisms present in Kombucha cultures from around the United States. The purpose of the study is to try sequence numerous samples from a wide variety of places to answer the question of “What is a SCOBY?” After sequencing all of the […]