FOR IMMEDIATE RELEASE: December 6, 2018

Hannah Crum, President                        
Kombucha Brewers International
424-245-5867
president@kombuchabrewers.org  

 Inspirational Beverage Entrepreneur Tyler Gage to
Deliver Keynote at KombuchaKon 2019

Los Angeles, CA: Kombucha Brewers International (KBI) is delighted to announce that Tyler Gage, co-founder of RUNA and Managing Director at Terrafertil, will deliver the keynote at next year’s KombuchaKon.

Tyler is an entrepreneur, author, and speaker whose personal trajectory in the business world aptly reflects the conference theme “Growing Strong Culture.” Like many members of the kombucha brewing community, Tyler started small, with a passion for traditional healing. He is known for offering inspiration to growing organizations, and for helping others examine how to dig deeper, and bring greater meaning and purpose to their personal and professional pursuits.

Tyler is a Forbes “30 Under 30 Entrepreneur” and a winner of both the Big Apple “Entrepreneur of the Year” Award, and the Specialty Food Association “Citizen Leader of the Year” Award. Tyler also serves on the Advisory Council for Entrepreneurship at Brown University and advises, invests in, and supports other start-ups. We are delighted to welcome him to KombuchaKon to share with our delegates his business savvy and unique and powerful approach to building business, and creating social good.


What is KombuchaKon?

KombuchaKon is the only conference and trade show specifically targeting those in the kombucha industry. Every year we come together for two days to discuss topics unique to the kombucha brewing industry. We network and share ideas, learn new techniques, take an in-depth look at market trends, and bond over kombucha “kocktails.”

New for 2019

Every year we strive to elevate the conference to make it a valuable event for everyone involved. Here are some of the changes we have in store for this year:

  • Business Week Conference – as we mature from our humble roots into a fully fledged industry, the conference is now taking place during the week. Come early or stay for the weekend to enjoy all that Los Angeles and Long Beach have to offer: bring the family and make it a mini vacation
  • Online Registration – no more delays to complete the registration process, plus we have some new offerings with your conference ticket.
  • Member-Tiered Pricing – in order to continue to improve the offerings at KombuchaKon, we are moving to a tiered ticket pricing system. We also have a new member tier level – more details coming soon! Register at your current tier level.
  • Lunch Option – instead of heading off-site to track down a meal, we are now offering an onsite lunch option. Spend more time at our even-bigger trade show, or grab your meal and have a picnic on the lawn outside with new and old friends.
  • Childcare – we know that brewing kombucha is often a family affair! Bring the little ones along and drop in whenever you wish to see how they are doing.
  • Passport Program – new this year, we are inviting sponsors to offer awesome prizes to our attendees. Get your passport stamped to enter the raffles. Winners will be drawn before the keynote on Friday.
  • KombuchaKon 2019 will be held on April 18-19, 2019 at the Long Beach Convention Center, Long Beach, California. It will feature a conference, trade show, pre-party, cocktail reception and, of course, the World’s Largest Kombucha Bar!

KKon 2019 agenda: click here
Prospective attendees: click here
Interested in becoming a sponsorclick here
Press and media passesclick here

Kombucha Brewers International is the non-profit trade association for the international kombucha brewing industry. To learn more about the kombucha industry, or for more information on membership, please contact KBI President Hannah Crum at info@kombuchabrewers.org, or visit www.kombuchabrewers.org

The 2nd Annual KBI EU Committee Meeting was a resounding success!

The meeting attracted more than 40 attendees representing a total of 22 European breweries from 8 different countries. It also inspired a total of 16 new members – 14 brands and 2 affiliates.

On Thursday, president Hannah Crum hosted “Paella con la Presidente” and met with several KBI and non KBI Kombucha brands while enjoying the literal fruits of the sea and one of Spain’s most famous dishes. Friday night Flax and Kale hosted KBI members for a delicious meal and a tour of their onsite “Kombucha laboratory.” Then on Saturday, everyone gathered at Kashaya Kombucha’s newly opened brewery for the 2nd annual meeting program.

During the meeting, several vital topics were covered including the new Standard of Identity (SoI) for Kombucha being developed by KBI members and the Board which led to a lively discussion. Additionally, ways to establish the SoI in the EU were also explored as presented by Laurent Coullumbe-Labarthe (Karma, France), former head of KBI EU as well as Mireia Mas Gilbert (Kombucha la Valiente, Spain) one of the hosts and organizers of the KBI EU meeting. HubDiagnostics presented on their Kombucha testing portal they hope to launch later this year.

At the request of several members, we arranged a tour of a local beer brewery, Edge Brewery, being run by Americans in Barcelona. Thanks to a sponsor donation from Good Culture, KBI was able to subsidize half of the cost of the tour. The tour provided some insight into how larger types of equipment from the beer industry may potentially be used for Kombucha brewing, plus we all enjoyed some tasty brews and delicious fare.

Upon return to Kashaya, there were additional presentations; one from Mannanova and the other from Hanna Instruments on different types of testing equipment. Hanna Instruments gave away one of their testers and Nicolas Lavalliere (LOV Kombucha, Spain) was the winner! 

KBI EU Committee Secretary, Kendra Sepulveda Littles (Bliss Kombucha, Spain) provided a report from Veritas, a local organic market, regarding local Kombucha sales. Saturday night, we ventured out to Bailus Bar where we ordered Kombucha Kocktails which included spirits brewed onsite.

Sunday, a smaller group of KBI members traveled to  Tarragona, about an hour from Barcelona, to visit Kombucha la Valiente’s facility. Mireia and Javier were wonderful hosts and Krister Hall (The Good Guys Kombucha, Finland) provided a lesson in tea as that is his field of expertise and what inspired him to start brewing Kombucha.

We left Barcelona with so many great memories and thankfulness to everyone who attended the seminars, tours and delicious dinners. We’d like to offer our sincerest gratitude to all of the KBI members who went above and beyond donating their time and effort to make this a successful event

  • Kendra Littles (Bliss Kombucha, Spain)
  • Fern & Christopher (Kashaya Kombucha, Spain)
  • Mireia & Javier (Kombucha la Valiente, Spain)
  • Jesus Zamorano (Soul K, Spain)

Notes and the presentations from the meeting can be found HERE in the Member Forum.

We invite every KBI member from the EU to join us on our monthly European Committee meeting calls: 1st Wednesday of every month at 17:30 CEST

We hope you all had a good time and will consider joining us at KombuchaKon in April 2019! You can find addition information about how to attend or become a sponsor -> https://kombuchabrewers.org/kombuchakon-2019/

 

 

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!

 

World Tea Expo 2018

Originally posted by:  | 

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 exposition floor to kombucha producers who want to showcase their brews.

“We’re thrilled about the partnership, getting Kombucha Brewers International onboard is exciting,” said Frank Fazio, director of new business development for World Tea Media.

Hannah Crum, founder and president of Kombucha Brewers International, believes coming together at World Tea Expo is a great opportunity for small to medium kombucha producers to have real conversations with buyers, including retailers and distributors. “It’s a natural symbiosis and this is the first of many years of working together,” she said.

Kombucha has experienced consistent annual growth in the natural and conventional retail segments. In recent years, the fermented tea has grown 30 percent in natural and 50 percent in conventional, said Fazio.

“Kombucha is the fastest growing RTD beverage in the world currently and this is a fantastic opportunity for emerging kombucha brands to showcase their products to a diversity of retail buyers,” said Brian Keating, founder of the Sage Group, a consultancy and think tank focused on the specialty tea and natural products industries. It is also a great venue for kombucha companies to interact with tea companies, said Keating.

Energias Market Research predicts the global kombucha market will experience a compounded annual growth rate of 17.7 percent between 2018 and 2024. A key factor in the rising demand for kombucha is the growing demand for healthy and natural food and beverages. The probiotic-filled beverage is known for supporting gut health.

“As many as one new brand per week pops up,” said Keating, who believes being a part of the Kombucha Pavilion is a great way for a kombucha company to become more embedded in the tea industry. “As the epicenter of tea trade and commerce, World Tea Expo is particularly excited to welcome the kombucha industry.”

Crum will speak at the expo. “An Introduction to Kombucha Brewing and Expanding Marketplace” takes place from 10 to 11 a.m. June 12 in Room 226 at the Las Vegas Convention Center.

Potential exhibitors can contact Fazio for more information at frank.fazio@informa.com.

Join us at the Expert Review Panel on Ethanol Testing for Kombucha at the AOAC’s 131’st Annual Meeting taking place at the Atlanta Marriott on Sunday September 24th from 1-4pm. The meeting is free for all to attend.

KBI President, Hannah Crum, will be on the panel. KBI Secretary, Melanie Wade (Golda Kombucha), along with Claire Irie of Lupa’s Kitchen and Adina Martinez of Mighty Bucha will also be in attendance and will be bringing Kombucha to share with the panel.

We invite you to join us! Please RSVP by sending an email to admin@kombuchabrewers.org 

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(from L to R: Elixir, Funky Fresh, Golda, Humm, Craft, High Country, KBI, Health-Ade, Bootleg Bucha)

On Wednesday, March 22nd, KBI members from around the United States converged in Washington DC to educate lawmakers about our growing industry and regulatory needs. In total, 15 member brand attended 28 meetings with members of Congress and the Senate. After a long day on the Hill talking about the KOMBUCHA Act, everyone was invited to attend a Kombucha tasting reception on the Hill. We had a fantastic turn out as over 100 different Hill staffers came out to nosh and enjoy some booch (some were seen squirreling bottles away as they left!).

KBI hopes that this buzz will turn into additional bipartisan co-sponsor signatures for the bills in the House and the Senate. Since it deals specifically with updating the tax code, the goal is to include it in any bills that might be up for a vote on the issue of tax reform.

Thank you to those who attended the Hill Climb:

Aqua ViTea Kombucha (VT)

BAO Food & Drink (NJ)

Blue Ridge Bucha (VA)

Bootleg Bucha (NY)

Craft Kombucha (DC)

Elixir Kombucha (KY)

Funky Fresh (PA)

Golda Kombucha (GA)

GT’s Kombucha (CA)

Health-Ade Kombucha (CA)

High Country Kombucha (CO)

Holy Kombucha (TX)

Humm Kombucha (OR)

Ninja Kombucha (VA)

Sole Kombucha (PA)

WANT TO GET INVOLVED? HERE’S HOW:

  • Send your Congressperson and Senator an email requesting their support.
  • Invite your Congressperson/Senator to visit your facility when they are next in-state.
  • Traveling to DC or your state capitol? Set up a meeting with your Rep or Senator. Email KBI to get a copy of the talking points.
  • Stay tuned to the KBI newsletter for updates on how else you can be involved!

 

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KBI’s Kombucha Village at the Green Festival Expo in Washington, DC was a great experience for the brands and attendees!

The Kombucha Village atmosphere brings brands together to share responsibilities, promote each the category as a whole, and sample and sell, sell, sell! Rather than being spread throughout the conference floor, several brands band together to demonstrate solidarity and to introduce consumers to the entire category. Sampling & DIRECT SELLING are encouraged at these events to hook everyone from the kombucha curious to the serious sippers, and the DC date was no exception.

The KBI Kombucha Village in Washington DC included the following brands:

Buchi (NC)

Mountain Culture (VA)

Craft (DC)

In yet another packed session, KBI president Hannah Crum was on-hand to share with attendees the benefits and  basic facts of kombucha in an educational presentation. She also pitched in pouring samples and answering questions while enticing passersby to stop for a quick sip!

“What I love about the Kombucha Village is that it introduces consumers to the category. They can quickly see at a glance that we are more than just a single brand and they are excited to try all the different flavors.” ~ Peter Roderick, Mountain Culture

Don’t miss your chance to “brand together” as KBI still has five more Kombucha Villages with slots available. Start planning now for Fall- reserve your spot today before these dates fill up!

Future KBI Kombucha Villages:

  • MENF Albany, OR (June 4-5) – SOLD OUT!
  • Green Festival Los Angeles (September 16-18)
  • MENF Seven Springs, PA (September 23-25)
  • MENF Topeka, KS (October 22-23)
  • Green Festival San Francisco (November 11-13)
  • Green Festival Portland (December 9-11)

AVERAGE MENF ATTENDANCE 10,000-15,000 people
AVERAGE GF ATTENDANCE 3,000-8,000 people

“Buchi has long understood the value of connecting directly to new customers. Education and sampling is vital to introducing newbies to Kombucha as it brings more drinkers into the category. We are thrilled to have forged this terrific opportunity and are even more excited to see it grow. Hope you will join us at the Kombucha Village!” Michael Numinous, Buchi Kombucha

 

webinar stills

KBI is delighted to report a wildly successful first webinar in our “Ask Us Anything” series – Fast Track to Distribution” (May 18, 2016). All of the attendees enjoyed the detailed and Kombucha-specific advice offered by our expert speakers. 

“Thank you so much for the webinar today! It was packed full of great information. The panel was so gracious with their time and experience. They gave very detailed answers to some really good questions. I really appreciated the real-life, real small business growing pain examples – especially mistakes made. I could easily see myself walking down that same path and making those same mistakes – thank you for saving me the expense and the agony!” -Elizabeth, BIP

Chris Montelius of Non-Prophet shared tips and advice from his former life experience as a beer distributor. Many members had written in with several questions and he graciously answered them all in a slide presentation.

Jared and Deanne of Kombucha on Tap covered distribution from their perspective as distributors of kegged kombucha in Southern California. They covered everything from equipment choices to costs involved in self-distribution vs. utilizing an outside distributor’s assistance, as well as keg-specific information regarding kegerators, keg washing, and more.

“Thanks for putting the Distribution webinar together, and thanks for injecting my questions into the conversation so late in the game. I found it tremendously informative, helpful, and timely as DZB begins to plan out the early phases of keg distribution. It’s also great to know that there are some tremendously knowledgeable and generous members of the Kombucha industry willing to shed some light on these topics. From our perspective, it has seemed a little isolating and unfriendly at times, but this webinar has proved contrary to that notion. Thanks again for facilitating this, and good luck with the future ones. I’ll be sure to tune in to the rest of the series.” -Joe, Dean’s Zesty Booch

Shane Dickman of High Country recounted the brand’s journey from tiny start-up in the late 2000s to its current size as a thriving national brand. From the tough early years of self-distribution, which sometimes involved drivers sleeping in the van on runs from Colorado to California, to the common mistakes many brands might make early on, with specific advice on how to avoid losing money on distribution deals, Shane’s experience provided a lot of insight into the lengths that sometimes must be traveled on the road to success.

“Loved the dist. webinar yesterday! Thanks for providing exceptional tools and resources to KBI community.” -Gayle, FedBrew

Did you miss this webinar? You’re in luck! The recorded version (as well as an audio-only version) is available in the member forums! Not a member? Join today!

 

On the heels of this successful first seminar, KBI is pleased to announce the second webinar in our “Ask Us Anything” series:

The Secrets of Successful Flavoring, June 21 from 1-3PM PST.

original

REGISTER HERE

only $20 for KBI members, $200 for non-members

Buy 3 webinars, receive the 4th one free!

Speakers

Darius Subatis of Health-Ade

Born and raised in Boston, Darius came out to California in 2006 to pursue a career in film. After spending some time working in production for NBC Universal he decided it was time for a change. Darius joined the Health-Ade team as employee hire #1 in 2013 and has used his skills from film production to run the brewery for Health-Ade. His passion for efficiency and doing things right has helped grow Health-Ade over 10x what it was just three years ago. If he’s not brewing kombucha for Health-Ade, Darius is enjoying life with his beautiful wife, Amanda, and their dog, Riley, in Santa Monica.

 

Alla Shapiro of NessAlla

Alla joined business partner Vanessa with the common vision of helping the community gain a deeper knowledge of health and well being. Both certified herbalists, we began teaching kombucha brewing classes in Madison, Wisconsin in 2007. We became well known for our kombucha knowledge and word of our expertise spread. Workshops sold out and we soon had a SCOBY farm growing! We decided to work together to create one of the nation’s first small, local kombucha breweries.

Hannah Crum the Kombucha Mamma of Kombucha Kamp

Hannah Crum of Kombucha Kamp

Hannah Crum is the Kombucha Mamma. Originator of the Kombucha Kamp workshop,she partnered with her husband Alex LaGory, aka Alex Kombucha, to create the top informational site for Kombucha in the world KombuchaKamp.com Their mission is to “change the world, one gut at a time.” Hannah is a popular speaker about Kombucha, fermentation and bacteriosapiens at corporate and health conferences, fermentation festivals and events around the world. As an outgrowth of their commercial consulting, industry reporting and marketing efforts, Alex & Hannah co-founded Kombucha Brewers International in 2014 to unite and advocate for the commercial Kombucha bottling industry around the world. Through Kombucha Kamp’s videos, blog posts and online support communities, they have mentored 100,000’s of homebrewers all over the world. Their newly released “Big Book of Kombucha” from Storey Publishing (featuring 260 “Flavor Inspirations”) has been met with critical acclaim and praise. With this impressive wealth of information, it is no surprise that they are the leading Kombucha experts in the world.

The Secrets to Successful Flavoring

Every brewer flavors in a different way- that’s one of the ways brands differentiate their products. Have you always wanted to try out some new ideas, but weren’t sure how to start? Looking for some new flavor inspirations? Had some frustrating setbacks and not sure how to proceed? This webinar is for you!

Webinar Includes:

When to Flavor

– Primary

– Secondary

– Reasons for flavoring in primary vs. secondary


Teas

How to Flavor with Tea

– Flavoring and potency of tea types

– Tea Blends

– Brand distinction with tea alone

– Preparing ingredients

fresh_fruit

How to Flavor with Fruit

– Preparing ingredients

– Whole or Sliced Fruit, Juice, Dried, Concentrate, Freeze Dried, Frozen Fruit

– Advantages and Disadvantages

How to Flavor with Herbs, Flowers and Spices

– How to prepare herbal infusions (dried vs. fresh)

essential oils and medical flowers herbs

How to Flavor with Essential Oils

How to Flavor with Different Types of Sugars

– How each type affects flavor

-White sugar, brown sugar, honey, Stevia, etc.

Unwanted flavors and solutions (ex. water quality)

– Herbal or fruit flavors that might compromise probiotic content

– Nutrition facts skewed by fruit inclusion (having each flavor tested and labeled)

– How to know when you’ve messed up. Can it be fixed?

Join us, and ask the speakers your questions in advance by emailing Morgan!

 

REGISTER HERE

only $20 for KBI members, $200 for non-members

Buy 3 webinars, receive the 4th one free!

Upcoming Webinars:

Control Your Brew- Reducing Alcohol Levels in Under-21 Kombucha

Alcohol Testing Methods- What Works, What Doesn’t, & How to Do It for Less

Under Pressure- Kegs, Cans, & Bottles

KBI is pleased to announce our new educational webinar series! Based on feedback from the membership, we are offering kombucha specific education on a variety of topics to assist brewers with their process and help them succeed with their business endeavors.

To that end, here is a list of the topics we will be covering with more being added based on YOUR feedback!

  • Fast Track to Distribution – What You Need to Know for Sales to Grow

  • The Secrets of Successful Flavoring

  • Control Your Brew- Reducing Alcohol Levels in Under-21 Kombucha

  • Alcohol Testing Methods- What Works, What Doesn’t, & How to Do It for Less

  • Under Pressure- Kegs, Cans, & Bottles

Have an idea for a webinar topic? Want to share information and expertise with our community? Send Morgan an email!

Each session will be recorded and posted in the KBI Member Forum (Not a member? Join Here!) but for those who have questions, the benefit to participating in the live webinar is access to expert advice specific to your needs and get immediate answers. The sessions are affordably priced with a special deal of buy 3, get 1 free! Invest in your business by gaining the insights needed to move it forward today. 

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FAST TRACK TO DISTRIBUTION
TUES MAY 17th 1pm-3pm PT

REGISTER HERE

Chris

Chris Montelius of Non-Prophet

Chris Montelius is the founder and president of Non-Prophet Brewing Co. (not to mention head brewer, keg cleaner, accountant, and deliveryman) He has nine years of experience in the beverage industry including roles in sales, sales management, and brand development.

Before starting Non-Prophet Brewing he held the title of Brand Development Manager with Brown Distributing Company in West Palm Beach, FL. His role involved identifying and building relationships with local breweries in the South Florida area, pitch meetings to help sign distribution agreements with those breweries, formulating go-to-market strategies & working with the sales teams to execute those strategies, as well as sales tracking and business planning meetings with partnered breweries.

 He has been a Certified Cicerone since 2009 and has been tested on detailed knowledge of retail beer storage and service issues, knowledge of modern beers and historical beer styles, identification of off-flavors in beer, understanding of the beer ingredients, familiarity with the brewing process, plus knowledge of beer pairing principles and the ability to recommend appropriate beer pairings for most foods.

 View Chris’s LinkedIn profile.

 

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Kombucha On Tap – Jared and Deanne  co-own Kombucha on Tap and have been distributing kombucha and other items on tap since 2014. Jared is CEO and a certified draft systems technician. Deanne is VP of media/marketing and a specialist in market trends. They will share the biggest hurdles when seeking to put your kombucha on tap, why customers/distributors choose to put items on tap, and decisions that need to be made before distributing.

 

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Shane Dickman – High Country Kombucha is one of the oldest brands in the marketplace today. Formed in the early 2000s by Steve Dickman and Ed Rothbauer, High Country quickly welcomed Shane after he graduated with a business degree from Western State Colorado in 2005. Currently the Executive Vice President of HCK, his experience in the last decade has spanned nearly every aspect of managing a kombucha brewery from startup to maturity. Shane will focus on sharing his experience working with natural products distributors such as UNFI, KeHe, Whole Foods and more.

 

Webinar Will Cover:

  • Finding and select the right distributors for your business goals & model
  • What is needed to work with a distributor – minimums, costs, expectations
  • Fundamentals of establishing a good working relationship with distributors
  • How to garner greater distribution in your target markets

Cost:
$20 for members
$200 for non-members

 

REGISTER HERE

Upcoming Webinar Topics:

  • Flavored Kombucha – Different Styles, Different Flavors
  • Techniques for Controlling Ethanol in Kombucha Fermentation 
  • Ethanol Testing Methods – What Works, What Doesn’t & How to Do It for Less $$
  • Under Pressure – Bottles, Cans & Kegs

THIRSTY FOR MORE KNOWLEDGE? SEND US YOUR SUGGESTIONS TODAY!

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Kombucha Brewers International is creating KBI “Kombucha Villages” at several festivals happening around the country in 2016. Similar to a beer tent, but featuring KBI Brewery Members, the Village involves several brands banded together for discount pricing on booths while also serving up tasty glasses of booch in a fun atmosphere. This movement is spearheaded by PR Committee Board Liaison, Zane Adams of Buchi Kombucha, who states, “the initiative will bring kombucha brewers together so they can educate consumers on the unique, craft nature of our product while also promoting unity in our industry.”

So far KBI is partnering with the Green Festival Expo and the Mother Earth News Fair and is in discussions with other festivals as well. Each of these festivals will carve out premium location space and collaborate with KBI to generate interest in the category and help draw larger audiences to the festivals through social media promotion and inclusion on press releases.

The Green Festival Expo, known as “America’s Largest and Longest-Running Sustainability and Green Living Event”, brings together vendors and businesses along with eco-minded consumers to help further sustainability initiatives. The festival also offers several awards, including the Green Festival Community Award (a $5000 grant for a sustainable community project), the Green Festival Brand Award, and the Super Green Shopper Prize.

In addition to booth space, KBI has also secured a 30 minute speaking slot to further kombucha education and direct festival goers to the “Village”.

Upcoming Green Festival Dates

Each of these shows has a spot for four KBI members to set up a 5’x10′ space in a central area, and each show will feature a KBI speaker presenting.

Any interested members can email Morgan (admin@kombuchabrewers.org) to register and pay exhibitor fees.

 

KBI will also be assisting members with participating at the Mother Earth News Fair in all its locations.fair-logo

“We participated in the inaugural MENF in Wisconsin last August.  Attendance that weekend surpassed our expectations despite it being it’s first time at this venue and timing coinciding with the Wisconsin State Fair (that’s changing for 2016).   We sold out of kombucha by 2pm on Saturday so we doubled our inventory for Sunday and had fairgoers waiting in line all weekend.   The MENF staff was very supportive and gave us additional space and chairs so that we could conduct workshops on homebrewing throughout the weekend. The workshops were filled to capacity with extremely curious and questioning DIY’ers.   Overall, a fantastic event with great reach and enthusiasm.  Highly recommended.” -Karma Kombucha

“Buchi Kombucha was welcomed with open arms and hearts at the Mother Earth News Expo. Our booth was jammed packed all day with four lines, and full fermentation workshops. It’s a great way to meet homesteading individuals and families who hold a value set around fermentation and sustainability.” -Buchi Kombucha

Please contact Morgan for more on exhibiting at one or more of the Mother Earth News Fairs.