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

G3: Beverage on Tap – What’s to Come
DATE: 11/14/18; 1 pm PST on Zoom
WHO: Scott Fore – Manager of G3’s Beer Sales Group
COST: Free Members/ $20 Non-Members

WEBINAR SUMMARY

Join us for a webinar led by Scott Fore – Manager of G3’s Beer Sales Group to discuss the future of beverages on tap. This webinar will teach how putting your beverages on tap offers you lower up-front development costs, along with small-batch-to-large-batch production flexibility and higher margins in sales. 

WEBINAR TAKEAWAYS

– Why are Beverages On Tap So Important to Your Business?

– What Beverages are Going on Tap?

– Who is pushing the On Tap Industry to Innovation?

– I have got this Beverage I want to put on tap. What do I need to know?

– Supply Chain – How It Works

– And much more!

REGISTER HERE!

 

ABOUT THE WEBINAR INSTRUCTOR

Scott Fore – Manager of G3’s Beer Sales Group

As manager of G3’s Beer Sales Group, Scott Fore manages a team of sales professionals that focus on the beer and specialty beverage market. His current role is to assist customers to expand their on-premise presence and explore export markets. He works closely with one- way petainerKegTM manufacturing and G3 teams to provide market education, filling training, technical services and logistics support so customers easily transition to this draught format. In addition to the keg, G3 offers integrated packaging solutions from crowns, corks and labels.

Scott has 24 years of deep knowledge and experiences in the beverages industry. He has worked in distribution, national accounts, category management, supply chain, import and export, production for domestic and international companies such as Southcorp Wines, Rocland Wine Group and 2X4 Brewing & Imports. He has developed distribution networks globally for wine and craft beer brands like Chocolate Box Wines, Ass Kisser Ales, Parallel 49 Brewing Company and Steamworks Brewing Company. Scott’s unique background ofsales, operations and production allows him to assess the viability of a beverage and its potential growth.

Kombucha Standard of Identity 
DATE: 9/26/18; 1 pm PST on Zoom
WHO: Hannah Crum
COST: Free/Members Only

WEBINAR SUMMARY

Join us for a free, members-only webinar to discuss the Kombucha Standard of Identity, led by KBI President, Hannah Crum.

Before the webinar, please review the Kombucha Standard of Identity (draft version), located HERE in the Member Forum. Since this is a members-only meeting, non-members will not be able to access the webinar or the Kombucha Standard of Identity.

WEBINAR TAKEAWAYS

Definition of Kombucha

Pasteurization

Label Declaration

– And much more!


ABOUT THE WEBINAR INSTRUCTOR

Hannah Crum has taught Kombucha making classes to all size groups, from individuals to workshops of 100+, all over the country for over a decade, spreading the message of Kombucha and its bacterial benefits far and wide through a variety of venues including festivals, health conferences, podcasts, interviews, articles and more. Her how-to videos have piled up +100,000’s of views and Kombucha Kamp was featured on “What’s Brewing?” hosted by Jody Rudman on the Veria Network.

In addition to teaching, Hannah installs large-scale Kombucha set-ups and is the Master Brewer for numerous restaurants and shops in the Los Angeles area, as well as consult for many Kombucha brands from those just starting out to established breweries looking to scale up.  In 2014, as an extension of their desire to “change the world, one gut at a time” while growing the Kombucha industry, Hannah and her partner, Alex, co-founded Kombucha Brewers International – a non-profit trade association dedicated to promoting and protecting commercial Kombucha around the world.

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

**The views and results in the following White Paper are the property of Beyers Analytical and do not necessarily reflect the opinions of Kombucha Brewers International.**

Introduction

Beyers Analytical Brewing Sciences, LLC (BABS) is an analytical laboratory based in Fort Collins, Colorado that is dedicated to performing chemical and microbiological measurements for kombucha, beer, spirits, wine, and coffee producers.  The analysts at BABS are certified beer chemists with the Alcohol and Tobacco Tax and Trade Bureau (TTB) and are qualified to provide accurate measurements of components within beverage products.  BABS provides education for kombucha producers regarding analytical techniques that can be used to monitor their products. We are often asked what methods can be used to monitor ethanol in kombucha.

The low level of ethanol required for non-alcoholic kombucha necessitates quick, affordable, and reliable testing that can be used to measure levels at or below 0.5% alcohol by volume (ABV).  This study presents a comparison of four ethanol measurement technologies for the kombucha industry.  Eight off-the-shelf kombucha products were analyzed in a blind test for ethanol content using gas chromatography (GC), an OptiEnz Sensors ethanol sensing system, an Anton-Paar Alcolyzer, and distillation paired with an Anton-Paar densitometer.

Results and Discussion

The table below presents the advantages and disadvantages of each ethanol measurement technology.  These items are worth considering prior to using commercial laboratory testing or purchasing an instrument as part of a quality control program.

Average ethanol measurements for each kombucha sample and performance statistics for each technology are presented in the table below.

Gas Chromatography

Measurements of ethanol concentration made using GC were taken to be the target
concentration for calculations of accuracy in this study due to the technology’s widespread use as a “gold standard.”  However, high upfront costs, high maintenance costs, complicated procedures, and long measurement times prevent most kombucha producers from using this technology at their facilities.

OptiEnz Sensors Ethanol Sensing System

The OptiEnz Sensors ethanol sensing system is more affordable than GC and the Anton-Paar. Alcolyzer, is easier to use than GC, and has one of the shortest measurement times of these technologies. This technology provided ethanol measurements in kombucha that most closely matched GC measurements.

Anton-Paar Alcolyzer

The Anton-Paar Alcolyzer is the easiest technology to use, provides short measurement times, and is more affordable than GC.  Ethanol measurements made with this technology were precise, but consistently lower than GC measurements.

Distillation and Anton-Paar Densitometer

Distillation has a low upfront cost, very long sample preparation times, and requires higher-level technical training.  Ethanol measurements made with this technology were consistently lower than GC measurements.

Conclusions

All the tested technologies are capable of measuring ethanol at concentrations found in kombucha, but the advantages and disadvantages of each method need to be considered when implementing a testing program. Proximity to the threshold concentration of 0.5% is also an important consideration.  Any instrument is only as good as the operator running it.  Training, accurate standards, and quality control are required to achieve reliable measurements.

Experimental Procedures

Gas Chromatography

Headspace gas chromatography – flame ionization detection (HS/GC-FID) measurements and sample preparation were performed using AOAC methods for determination of ethanol in kombucha (AOAC 2016.12).  Analysis was completed on a HP 5890 Series II gas chromatograph (four measurements per sample) with a Restek Stabilwax-DA capillary column using nitrogen as the carrier gas, and resolution of methanol, ethanol, isopropanol, 1-propanol, and acetone was possible using this setup.  A calibration curve was constructed using Cerilliant ethanol standards purchased from Sigma-Aldrich.

OptiEnz Sensors Ethanol Sensing System

Ethanol measurements were performed using an OptiEnz Sensors ethanol sensing system. The instrument was calibrated over 10 minutes using prepared ethanol standards.  Ethanol measurements (six measurements per sample) were made by diluting 0.1 mL of sample into 50 mL of buffer, immersing the sensor probe into the dilute solution and allowing the system to stabilize for three minutes.

Anton-Paar Alcolyzer

Density and Alcolyzer measurements were performed using an Anton-Paar DMA 4500 M-EC with Enhanced Calibration for Ethanol paired with an Alcolyzer Beer ME module and Sample Handling Unit (Xsample 22).  The instrument was calibrated with degassed, deionized water and achieved a density measurement of 0.99820 ± 0.00001 g/mL at 20ºC. Sample analysis (six measurements per sample) was performed by pumping 40 mL of sample through the system, bringing the sample temperature to 20.00 ± 0.01°C, and then collecting density and Alcolyzer measurements.

Distillation and Anton-Paar Densitometer

Kombucha samples (100 mL per sample) were distilled according to the TTB-recommended distillation-specific gravity method (AOAC 935.21).  Density measurements (one measurement per sample) were made using the Anton-Paar densitometer.

What is Kombucha?

Kombucha is fermented tea! Just like yogurt is fermented milk and sauerkraut is fermented cabbage, Though the Kombucha commercial industry is new, the drink is much older as it has been consumed for hundreds of years in every country on the planet.

Kombucha Ingredients

Tea [Camelia sinensis], Sugar [sucrose], SCOBY [fermentation culture], flavorings [juice, fruit, herbs, etc]

Kombucha Chemical Characteristics

pH = 2.5-3.8

Acetic acid ferment: ~1%

By comparison, vinegar is diluted to 4-8% acetic acid

ABV = 0-2% for traditional, non-alcoholic ferments

ABV = 4-8% for Kombucha beer or high alcohol Kombucha hybrid ferments

Materials Acceptable for Use with Kombucha

Stainless Steel 304 & 316, 1

Neoprene Vinyl

1 British Stainless Steel Association – 304 types are used for most applications, including handling and storage.

Draft Kombucha Components

In a draft Kombucha set up, here are the components that come into contact with product.

  • Keg Coupler – Probe – 304 Stainless Steel
  • Product Washer, between the metal contacts of Tailpiece and Coupler – Neoprene
  • Product line Tailpiece for Coupler connection – 304 Stainless Steel
  • Product line – Vinyl
  • Tower Shank – 304 Stainless Steel
  • Faucet – 304 Stainless Steel

Antimicrobial Properties of Kombucha

Kombucha is naturally antimicrobial. It’s low pH and mix of organic acids have been shown to kill known pathogens on contact.

The antimicrobial activity of Kombucha was investigated against a number of pathogenic microorganisms. According to the literature on Kombucha, acetic acid is considered to    be responsible for the inhibitory effect toward a number of microbes tested, and this is also valid in the present study. However, in this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha. 2, 3, 4

Pathogens Sensitive to Kombucha

  • Staphylococcus aureus
  • Shigella sonnei
  • Escherichia coli
  • Aeromonashydrophila
  • Yersinia enterolitica
  • Pseudomonas aeruginosa
  • Enterobactercloacae
  • Staphylococcus epidermis
  • Campylobacter jejuni
  • Salmonella enteritidis
  • Salmonella typhimurium
  • Bacillus cereus
  • Listeria monocytogenes
  • Helicobacter pylori

For more information, check out our Best Practices Page

2 Sreeramulu, Guttapadu, Yang Zhu, and Wieger Knol. “Kombucha fermentation and its antimicrobial activity.” Journal of agricultural and food chemistry 48.6 (2000): 2589-2594.

3 Sreeramulu, G., Y. Zhu, and W. Knol. “Characterization of antimicrobial activity in Kombucha fermentation.” Acta Biotechnologica 21.1 (2001): 49-56.

4 Cetojevic-Simin, D. D., et al. “Antiproliferative and antimicrobial activity of traditional Kombucha and Satureja montana L. Kombucha.” J BUON 13.3 (2008): 395-401.