Category: Companies

Meet Our Members – Brew Dr. Kombucha (OR)

 Matt Thomas, Brew Dr. Kombucha, Portland, OR, USA   Q: When did you first discover kombucha? I started Townshend’s in 2003 as a single teahouse where all things tea could be gathered and presented in a casual cafe environment. In 2008 our guests started asking if we made kombucha. We hadn’t at that point, but […]

Monday, 24th September 2018

 Matt Thomas, Brew Dr. Kombucha, Portland, OR, USA

 

Q: When did you first discover kombucha?

I started Townshend’s in 2003 as a single teahouse where all things tea could be gathered and presented in a casual cafe environment. In 2008 our guests started asking if we made kombucha. We hadn’t at that point, but I always wanted to be responsive to the requests and ideas of my customers. A few of our TeaTenders were already making kombucha at home, so one of them brought us our first scoby and starter, and Brew Dr. was born. All of our kombucha has been fermented from that same mother culture.

Q: Why did you start your own Kombucha company?

Once we started making kombucha for our teahouse customers, we got really into trying out our different recipes of teas and botanicals. People loved that innovative approach, and we loved it too. It was obvious we had to go for it. We came up with the Brew Dr. name and started making enough to bottle in small batches, in the basement of our teahouse. It was another fun way to put great tea to great use.

Q: What is your favorite flavor of kombucha? 

Zeal Kombucha out of Sacramento. I love their use of herbs, roots and other botanicals. That’s my cup of kombucha.

Q: What is your former/current other life or career?

In high school and college I really fell in love with pottery. I had dreams of having my own studio and making a career of it for a while. I didn’t go down that path, but it will remain a lifelong passion that I will always enjoy.

Q: What is a saying that you live by?

“No matter how small you start, dream big.” has always been a favorite.

 

Second Annual KBI Europe Committee Meeting

KBI is heading to Barcelona! Join KBI members from across Europe for a weekend in Barcelona where will you will attend workshops and seminars on pertinent, local issues. You will also have the opportunity to sample Kombucha from local breweries while touring Barcelona. When: October 19th – 21st, 2018 Where: Barcelona, Spain @ Various Locations Register […]

Sunday, 23rd September 2018

KBI is heading to Barcelona!
Join KBI members from across Europe for a weekend in Barcelona where will you will attend workshops and seminars on pertinent, local issues. You will also have the opportunity to sample Kombucha from local breweries while touring Barcelona.

When: October 19th – 21st, 2018
Where: Barcelona, Spain @ Various Locations

Register
This is a weekend dedicate to KBI’s Europe Committee, you must be a member to attend.  If you are already a KBI Europe Committee member and would like to attend, please use This Link to register. The first attendee will be charged €20 and, upon completing registration, will receive a code that provides additional complimentary tickets to staff who work at the same brewery.

Current Agenda
(Subject to change and additional fees; all meals are pay as you go) 

Friday October 19

  • 2pm/14:00 Non-KBI Members – Meet KBI President & Learn more about KBI
  • 8pm/20:00 KBI-Members ONLY – Meet and greet casual dinner at the Kombucha Lab Flax and Kale
  • 11pm/23:00 Dr. Stravinsky for homemade kombucha cocktails

Saturday October 20
Kashaya Kombucha Brewery is our official host – thank you! (coffee & light snacks will be served)

  • 9am Coffee & Networking 
  • 10 am Conversation about Standard of Identity – Hannah Crum, KBI President
  • 11am Traditional Specialities Guaranteed (TSG) & Establishing KBI as an Association in the EU – Hannah Crum (KBI), Mireia Mas Gilbert (Kombucha la Valiente, Spain), Laurent Coulloumme-Labarthe (Karma Kombucha, France)
  • 12-2pm/12-14:00 Edge Brewery Tour (+ €20) beer brewery that offers tour & tasting
  • 3pm/15:00 – Afternoon program begins (Speakers TBD)
  • 9pm/21:00 – Meet for Dinner (Location TBD)
  • 11pm/23:00 – Drinks

Sunday October 21

  • 10-3pm/ 10-15:00 Visit Kombucha La Valiente Kombucha brewery in Tarragona (+ €20 for the bus transport to and from the brewery)

Become a Member
Not a KBI member? Check out our Membership page for additional information about KBI, membership perks and how to join!

Muchas Gracias to Kendra Sepulveda and the KBI EU Committee planning team for organizing this event!

 

Meet Our Members – Steep Peak Kombucha Tea (Canada)

 Jenice and Jeff Smith, Steep Peak Kombucha Tea, Blairmore, AB, Canada Q: When did you first discover kombucha? We first discovered kombucha through a friend in our community and we were hooked! We began brewing and focusing on wildcrafting for flavouring. Located in the Rockies, we are surrounded by mountains and forests and are inspired […]

Monday, 17th September 2018

 Jenice and Jeff Smith, Steep Peak Kombucha Tea, Blairmore, AB, Canada

Q: When did you first discover kombucha?

We first discovered kombucha through a friend in our community and we were hooked! We began brewing and focusing on wildcrafting for flavouring. Located in the Rockies, we are surrounded by mountains and forests and are inspired by native plants and local garden fare for seasonal flavours. Some unique flavours that we focus on include Spruce Tips, Buffaloberries, Chokecherries, Rhubarb, Saskatoons, Juniper, and Elderberries. We love to be outside and enjoy connecting our kombucha with its surrounding landscape.

Q: Why did you start your own kombucha company?

After a family holiday to Portland and seeing kombucha on tap everywhere, we were inspired to bring kombucha on tap to our community.

Q: What is your favorite flavor of kombucha? 

Revive Kombucha – Boogie Down

Q: What is your former/current other life or career?

We are mountain lovers, biologists and parents. Kombucha – 24/7. We work on all aspects of the business and balance that with outdoor adventuring and raising a family.

Q: What is a saying that you live by?

Go Outside. Life is always better when you get to explore the outdoors.

 

Meet Our Members – Boochcraft (CA)

Adam Hiner, Boochcraft, Chula Vista, CA, USA   Q: When did you first discover kombucha? Back in 2005 when I first moved to California and started eating organic I dove deep into the world of health. In that time I discovered kombucha and it became a regular part of my everyday diet. Q: Why did […]

Monday, 17th September 2018

Adam Hiner, Boochcraft, Chula Vista, CA, USA

 

Q: When did you first discover kombucha?

Back in 2005 when I first moved to California and started eating organic I dove deep into the world of health. In that time I discovered kombucha and it became a regular part of my everyday diet.

Q: Why did you start your own kombucha company?

I started selling kombucha at my Farm to Table restaurant back in 2011 and saw the huge demand. It made me think that a kombucha brewery would do well. 4 years later I finally had the time and resources and sparked the idea with some friends.

Q: What is your favorite flavor of kombucha? 

My favorite flavor of kombucha is Blueberry Ginger by Bootstrap in San Diego.

Q: What is your former/current other life or career?

I was in the restaurant and catering business for quite a while focusing on Farm to Table organic food. Before that I did some time in the mortgage industry, taking a local mortgage company nationwide as an online low cost mortgage provider, as well as a bit of time in the valet and hospitality industry.

Q: What is a saying that you live by?

“When you find yourself on the side of the majority, its time to reform.” -Mark Twain

 

Meet Our Members – Goodmore Kombucha (Canada)

Kevin and Alexis Moore, Goodmore Kombucha, Darthmouth, NS, Canada Q: When did you first discover kombucha? Kevin and I first had kombucha in New Zealand about 5 years ago. We loved it and immediately began brewing at home! Q: Why did you start your own kombucha company? During our adventures overseas we fell in love with […]

Wednesday, 12th September 2018

Kevin and Alexis Moore, Goodmore Kombucha, Darthmouth, NS, Canada

Q: When did you first discover kombucha?

Kevin and I first had kombucha in New Zealand about 5 years ago. We loved it and immediately began brewing at home!

Q: Why did you start your own kombucha company?

During our adventures overseas we fell in love with the way fermentation can transform even the simplest of ingredients into so much more. From the moment we first tried kombucha we were fascinated-who knew fermented tea could be this delicious, and leave us feeling great? Returning home to Nova Scotia, we were excited to share our inspiration. And so it began…

Q: What is your favorite flavor of kombucha? 

We both really enjoy Brew Dr. with their tea-inspired flavours. Clear Mind is a favourite of theirs, with it’s clean and refreshing flavours. We also love our neighbour Pop Culture and their very Nova Scotian haskap berry.

Q: What is your former/current other life or career?

We were winemakers/winegrowers for about 15 years, and were largely focused on Pinot noir and aromatic whites. We were based in New Zealand for most of that time, with stints in France, the USA, and Canada.

Q: What is a saying that you live by?

Do what you love, and love what you do. And don’t forget to smile!

 

Meet Our Members – Boro Beverage (NC)

Carly Erickson, Boro Beverage, Carrboro, NC, USA Q: When did you first discover kombucha? Growing up in California, I remember drinking kombucha in high school and even being exposed to it in my early childhood. I feel like I didn’t necessarily become an avid drinker until my mid twenties (about 10 yrs ago). It was […]

Tuesday, 11th September 2018

Carly Erickson, Boro Beverage, Carrboro, NC, USA

Q: When did you first discover kombucha?

Growing up in California, I remember drinking kombucha in high school and even being exposed to it in my early childhood. I feel like I didn’t necessarily become an avid drinker until my mid twenties (about 10 yrs ago). It was more about a curiosity on how to make and the health benefits and less of a “drink fad.” I was already canning and preserving food and kombucha was another one of these intriguing DYI things.

Q: Why did you start your own Kombucha company?

Truthfully, it evolved from a local demand and a ethical need. Making kombucha began as a hobby and a desire to lessen food waste (as a farmer). I was pickling food we grew on farms and kombucha was another fermentation we were able to create. My community kept asking for it! I grew the business organically based off of the need to strengthen our local food economy and provide another option of how to consume local food. I also have an entrepreneurial spirit (thanks Dad!) and am always thinking of new business ideas! This one flourished the most!

Q: What is your favorite flavor of kombucha? 

Krækiber (crowberry) from Kombucha Iceland is heavenly. These little dark blue berries are foraged all over the island and pair perfectly with the acidity of kombucha! I am also super fond of these folks!

Q: What is your former/current other life or career?

My background includes 20 years in the food and beverage industry and studies in Sustainable Agriculture. I no longer work actively on farms however am working toward building my own self sufficient homestead. I have currently been working in the craft beer world for the past 10 years.

Q: What is a saying that you live by?

It may be cheesy but I have always been a fan of “Live the life you love, Love the life you live” in other words “you do you, boo” Make the most of the life you live and don’t be afraid to dream big… otherwise you may not reach your fullest potential

 

Meet Our Members – Brewguru (South Korea)

Daniel Fransham, Brewguru, Seoul, Gyeonggi-do, South Korea Q: When did you first discover kombucha? Back in 2014, living in Korea, never having tried another person’s kombucha, I ordered a scoby from the states to satisfy my curiosity. Ironically, it was not until well after starting my company that I got the opportunity to try some kombucha […]

Friday, 7th September 2018

Daniel Fransham, Brewguru, Seoul, Gyeonggi-do, South Korea

Q: When did you first discover kombucha?

Back in 2014, living in Korea, never having tried another person’s kombucha, I ordered a scoby from the states to satisfy my curiosity. Ironically, it was not until well after starting my company that I got the opportunity to try some kombucha from the states and actually compare it to what I had.

Q: Why did you start your own kombucha company?

When I first tried my own kombucha I knew that this was a product that would have a lot of potential in the Korean market because it fits alongside many other fermented foods in the Korean diet, it is a delicious fizzy tea drink, its organic, natural and had absolutely no competition at that time, whereas in the states it was really starting to trend upwards. I felt like I had the perfect product, at the right time, in the right place, and I was determined to be the right person to make it happen.

Q: What is your favorite flavor of kombucha? 

I love Whalebird’s Dry Hopped Pamplemousse that I discovered at this years KBI conference.

Q: What is your former/current other life or career?

I ran a real estate tech start-up in New Zealand for 3 years (rather unsuccessfully) it made me aware of my business shortcomings so in 2010 I started a Bachelor in Entrepreneurship at Massey University, graduating in 2013.

When in Korea visiting my wife’s family she decided she didn’t want to return to New Zealand and so I ended up teaching English before starting the first commercial Kombucha Company in Korea.

Q: What is a saying that you live by?

If what you want to achieve was easy then everyone would be doing it, and there would be no sense of self-satisfaction once you have achieved it, so make sure that what you are doing has purpose and never give up, no matter what obstacles get in your way.

This is the only thing that enabled me to create and survive running a business in a foreign country where I still don’t speak the language!!

 

Meet Our Members – YeaBucha! (NJ)

  Briana Hanks, Brooke Furtick, Brittany Phillips, YeaBucha!, Brick, NJ, USA   Q: When did you first discover kombucha? We first discovered kombucha in 2010. Every summer we worked in our dad’s dental office and he often took to Whole Foods for lunch. He was always interested in trying new things, and once we tried our first […]

Friday, 7th September 2018

 

Briana Hanks, Brooke Furtick, Brittany Phillips, YeaBucha!, Brick, NJ, USA

 

Q: When did you first discover kombucha?

We first discovered kombucha in 2010. Every summer we worked in our dad’s dental office and he often took to Whole Foods for lunch. He was always interested in trying new things, and once we tried our first sip of GT’s Kombucha we were hooked!

Q: Why did you start your own kombucha company?

We started YEABUCHA for two main reasons. Initially, we loved kombucha but didn’t love the price tag that came along with buying it regularly. Then, in the spring of 2017 we experienced the greatest loss of our lives when our dad passed away at the age of 65. We saw our dad who seemed so healthy on the outside suffer because he was unhealthy on the inside. Unfortunately, we see this too often in society today. As we dove into the kombucha world we learned more about the vast health benefits that come from consuming it daily. Out of our love for drinking kombucha and desire to help others attain optimum health came the idea for YEABUCHA. We wanted to facilitate others to start on a home brewing journey, so we created a kit that has everything necessary to get brewing. We share with our community how easy it is to “ferment yourself” and take ownership over their gut health.

Q: What is your favorite flavor of kombucha?

Nothing beats your own home brew, that’s for sure! But we got to try so many amazing flavors at KombuchaKon 2018 and meet some incredible people in the industry. When we’re out and about or traveling, our go-to brands are Brew Dr. Kombucha, Health-Ade and Boro Beverage. We also love Boochcraft hard kombucha!

Q: What is your former/current other life or career?

We are three sisters Briana, Brooke and Brittany originally from Boston. Briana now lives in South Carolina and is a stay at home mom who home schools her two daughters Ashlee and Rylee. Brooke is the driving force behind YEABUCHA. She is an entrepreneur who currently lives in New Jersey and runs three other businesses including a Marketing Firm, a health and wellness business and a rental property business. Brittany lives in Massachusetts and spends her days teaching middle school strings and orchestra in Cambridge Public Schools, and her nights overseeing the creative team at her local church.

Q: What is a saying that you live by?

“Ferment yourself!” This is the YEABUCHA slogan of encouragement to empower others to brew their own kombucha! Yes, buying commercially brewed kombucha is great when you’re on the go, but home brewing allows our community members to make kombucha a part of every day for the whole family. We encourage others to take ownership of the fermentation process from the comfort and convenience of their own kitchen, and we help our brewers realize just how it easy it is to ferment by yourself!

 

Webinar Series: Alcohol & Flavour Management in Kombucha Products

ALCOHOL & FLAVOUR MANAGEMENT IN KOMBUCHA PRODUCTS  DATE: 1/16/2019 1 pm on Zoom WHO: Aubrey Dyer COST: Free (members); $20 (non-members) The presentation will discuss some of the challenges involved producing a beverage that is authentic, has great flavour and of course meets legal requirements on a commercial scale. The Flavourtech Spinning Cone Column will […]

Thursday, 6th September 2018

ALCOHOL & FLAVOUR MANAGEMENT IN KOMBUCHA PRODUCTS 
DATE: 1/16/2019 1 pm on Zoom
WHO: Aubrey Dyer
COST: Free (members); $20 (non-members)

The presentation will discuss some of the challenges involved producing a beverage that is authentic, has great flavour and of course meets legal requirements on a commercial scale. The Flavourtech Spinning Cone Column will be explained in detail and some of the approaches taken to alcohol adjustment in the Beer and Wine industries discussed.

Presentation Topics

  • The Challenges and Constraints in Scaling Up: Some of the challenges involved in producing a beverage that is authentic, has great flavour and of course meets legal requirements on a commercial scale.
  • Introduction to the Spinning Cone Column (SCC): The Flavourtech Spinning Cone Column will be explained in detail and some of the approaches taken to alcohol adjustment in the Beer and Wine industries discussed.
  • Alternative processing options
  • SCC deployment options

Webinar Host


Aubrey Dyer spent 20 years in a range of technical and commercial roles in the New Zealand Food and Beverage industry before taking responsibility for the Americas Region for Flavourtech in early 2011. Since then he has worked closely with many premium food and beverage companies, assisting them to develop and produce market leading products with Flavourtech’s processing technologies.

About Flavourtech
Flavourtech has been in business for over 40 years with extensive expertise high-quality in flavour, alcohol, tea and coffee processing.

About Scan American Corporation
Scan American Corporation were founded in 1977 and specialize in distribution and support unique equipment from around the globe

Meet Our Members – Mama’s Brew Shop (New Zealand)

  René Schliebs and Liv McGregor, Mama’s Brew Shop, Helensville, AK, New Zealand Q: When did you first discover kombucha? I’ve been home brewing since the early 2000’s after trying some kombucha that my friend had made for me. Brewing from here naturally evolved from my existing passion for all things fermented, and of course […]

Wednesday, 5th September 2018

 

René Schliebs and Liv McGregor, Mama’s Brew Shop, Helensville, AK, New Zealand

Q: When did you first discover kombucha?

I’ve been home brewing since the early 2000’s after trying some kombucha that my friend had made for me. Brewing from here naturally evolved from my existing passion for all things fermented, and of course my career as a nutritionist. 

Q: Why did you start your own kombucha company?

In 2015 I became friends with co-founder Liv McGregor. We were both avid home brewers and one night some months later we decided to launch our own company, Mama’s Brew Shop. Our first brewery was at home in my garage. We quickly outgrew the garage and took over a defunct butcher shop turning it into New Zealand’s first and only kombucha tap room, The Kombuchery. Mama’s Brew Shop’s brewery is housed within The Kombuchery.

Q: What is your favorite flavor of kombucha? 

Daily Organics Winter. This was the first New Zealand brand that I fell in love with before launching Mama’s Brew Shop. It’s authentic, warming and delicious!

Q: What is your former/current other life or career?

I’m a nutritionist and medical herbalist. As well as a full-time Mum to Willa 4 and Loch 2. I was consulting as a natural fertility specialist for 15 years before launching Mama’s Brew Shop helping hundreds of couples conceive. 

Q: What is a saying that you live by?

Always be kind. You never know someone else’s story.

 

 

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