We are always searching for ways to create additional value for all of our members. To that end, we are spearheading a new opportunity for providing education and hands-on training at KombuchaKon ’20.  Our theme this year is “Leveling Up” and one of the areas our members have mentioned as a knowledge gap is in hands on experience working with lab and testing equipment to ensure the quality control aspects of brewing commercial Kombucha.

We are excited the following speakers and companies will be partnering with us to bring you this exciting opportunity.

The Core 4 – pH, Brix, TA & ABV with Evan Beyers & Kelley Freeman (BABS)

  • Educate attendees about basic lab practices (safety, pipetting, mixing, and note-taking)
  • Teach attendees the theory behind pH and how to optimally take pH samples. Have them perform their own pH measurements with demo equipment
  • Show attendees how to properly clean and maintain pH probe to get the maximum life out of probe
  • Educate attendees about the theory and background of a titration
  • Introduce attendees to the sour/sweet ratio (TA/Sugar).
  • Have them perform demo titrations using RedCheck
  • Explain to attendees how to use collect sugar and TA data to build sour/sweet ratio

RIDA®CUBE for In-House Enzyme Testing – Sugars, Acids, Ethanol and more (R-Biopharm)

  • Learn how to run enzymatic test kits on the RIDA®CUBE system including ethanol, organic acids, and sugars.
  • Learn how to use pipettors & discuss common pipetting errors (and how to avoid them!)
  • Discuss potential sampling issues.

Ethanol & Glucose Testing (OptiEnz Sensors)

What’s in your kombucha? It’s a critical question – one requiring fast and accurate measurements for the effective monitoring of ethanol and glucose concentrations in commercial kombucha processes. Proper monitoring results in higher product quality, product consistency, process improvement and efficiency, and verification that the alcoholic content doesn’t exceed the 0.5% ABV threshold for non-alcoholic beverages. OptiEnz has developed a fast, accurate, and low-cost analyzer for measuring ethanol and glucose in kombucha. The analyzer is based on optical enzymatic biosensing technology, meaning that enzymes and light are used together to accurately measure the alcohol and sugar in the beverage. In this workshop, attendees will learn about optical enzymatic biosensing principals as well as how to calibrate the instrument, make measurements in kombucha, and interpret the data produced.

  • Learn about optical enzymatic biosensor principals and applications
  • Hands-on instruction for making measurements with an OptiEnz analyzer.
  • Discussion about interpreting data.

From Distillation to Alcolyzer (Anton Paar)

  • Learn about tools and techniques to monitor and control your fermentation process

FUN-damentals of Kombucha Microscopy with Keisha Rose Harrison (OSU)

  • How to prepare a sample for plating
  • How to select media
  • How to perform a dilution series for plating
  • How to streak or spread plate to decide which technique works best
  • How to colony pick
  • DNA extraction from an isolated colony
  • How to prepare a wet mount for microscopic view
  • How to use a microscope
  • How to distinguish between yeast & bacteria under the microscope
  • How to characterize morphology of yeast & bacteria under the microscope
  • How to distinguish between AAB & LAB under the microscope

Attend just 1 session for $49 or attend all 5 for $199!

 

At Kombucha Summit 2019, Hannah Crum, President & Chairman of the Board Kombucha Brewers International (KBI), talks about the journey of how KBI came into being, its achievements in just 5 short years and what the future holds for the Kombucha industry.

Don’t miss the Kombucha Summitt interview with Hannah, where she discusses her journey into the world of Kombucha and her thoughts on the growth of the Kombucha industry in Europe.

11 dedicated KBI member brands and new affiliate member, Cetotec, gathered at the headquarters of KBI member Fairment in Berlin, Germany. We were treated to a wide variety of delicious ferments including Fairment’s line of fermented veggies, Kombucha and milk kefir. There was plenty of time to network and reconnect with old friends while meeting new ones.

Attendee NameCompanyCountry  
Paul SeelhorstFairmentGermany
Katherine AttiehKTeaGuernsey
Christopher HumberKTeaGuernsey
Naya BravoMeraki FermentsSpain
Patrick DeSpainMeraki FermentsSpain
Patrick SwitzerNycha KombuchaSwitzerland
Renato BrazOh K! KombuchaPortugal
Joana Silva BrazOh K! KombuchaPortugal
Kendra SepulvedaProbio DrinksSpain
Jesus ZamoranoSoul KSpain
Krister HällThe Good GuysFinland
Hanna KatajamäkiThe Good GuysFinland
Yannick ClaermanYugen KombuchaBelgium
Chris De BackerYugen KombuchaBelgium
Sylvia LieseCETOTEC Germany
Hannah CrumKBIUSA
Justine MuddeEuromonitorUK

The program was well received and sparked great conversations. Justine Mudde of Euromonitor provided a comprehensive overview of the EU Kombucha market including where Kombucha falls in the portfolio of beverages as well as where expected growth trends for Kombucha and similar beverages are anticipated. While the EU market is a few years behind the US, there are loads of new brewers who are entering the space. With the trend toward less alcohol consumption and a preference for healthy drinks, there is a great opportunity for Kombucha. The trick is managing price expectations from a market that is used to cheap sodas and energy drinks.

KBI Members Login Here to Access the Presentation.

Photos credits Jan Vu Kombucha Summitt

KBI President, Hannah Crum, provided an overview of the new Standard of Identity that is currently being worked on by the Board. Several technical specifications are being considered and the group provided feedback on what elements they felt were important to include. It’s apparent that more testing and thoughtful consideration is required before finalizing a standard. Many voiced a desire to protect traditional brewing methods.

Fairment cooked up a delicious lunch of tempeh and the booch and conversation flowed easily.

The final presentation was a discussion about Techniques to Control Ethanol in Kombucha. The topic opened the floor to questions about production methods, best practices and how to manage scaling up and distribution. More experienced members offered their feedback and the exchange of information was free-flowing. By the end of the meeting, a new KBI EU Committee Head emerged and we are delighted to announce that Krister Häll of The Good Guys is our new Head.

We then ventured into the city to meet up with other Kombucha brewers at a local brewhouse for beer (it is Oktober Fest after all!) and dinner. Then off to BRLO for a craft beer tour. The following day was the commencement of the Kombucha Summit. The 2-day event generated 250 participants from nearly every country in the EU.

Photos credit Jan Vu from Kombucha Summitt

The event was put on as a collaboration of KBI Affiliate member, Denis Kelleher of Good Culture and Roy Kombucha (Berlin). The speaker roster included several current & former KBI members including Krister Häll of The Good Guys (Finland), Paul Seelhorst of Fairment (Germany), Adam Vanni of Jarr Kombucha (UK), Seb Bureau from Mannanova (Canada) and KBI President, Hannah Crum, who led the room in forming a “giant human SCOBY” enlivening the crowd.

KBI Affiliate member, Petainer, was also providing workshops and demonstrations on using one-way PET kegs.

B Corp Certification Process Webinar

Presented By Danny Metcalf – Director of Business Operations, Brew Dr. Kombucha

Join KBI & Danny Metcalf on Sept 18th @ 1pm PST for a webinar to discuss the process of B Corp certification. Brew Dr Kombucha embarked on the B Corp journey over three years ago to cement the core environmental/culture beliefs of Founder & CEO Matt Thomas.

Danny spearheaded the assessment process and implementation of policies to align with B Corp, leading to a successful certification in the fall of 2018. Since certification, Brew Doctor Kombucha has been actively working to ingrain B Corp into their day-to-day culture, operations, and belief edifice.

Does your brand aspire to cultivating change from within the corporate structure? Do these values align with your own? Then, we invite you to listen in and ask questions. FREE for KBI Members; $40 for non-members.

SIGN UP TODAY TO ATTEND THE WEBINAR
SEPTEMBER 18th 1pm PST

What is a Certified B Corporation?

“Certified B Corporations are businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.

Society’s most challenging problems cannot be solved by government and nonprofits alone. The B Corp community works toward reduced inequality, lower levels of poverty, a healthier environment, stronger communities, and the creation of more high quality jobs with dignity and purpose. By harnessing the power of business, B Corps use profits and growth as a means to a greater end: positive impact for their employees, communities, and the environment.

B Corps form a community of leaders and drive a global movement of people using business as a force for good. The values and aspirations of the B Corp community are embedded in the B Corp Declaration of Interdependence.”

About B Corps. Retrieved from https://bcorporation.net/about-b-corps

Details

DATE: Sept 18th, 2019

TIME: 1-2pm PST; 30 min presentation & 15 min Q&A

COST: Free for KBI members, $40 for non-members

REGISTRATION LINK

Have questions? Please send in advance to admin@kombuchabrewers.org 

Not a KBI Member, JOIN TODAY