image of the capitol bldg in washington dc

Our next Capitol Hill Climb to support the KOMBUCHA Act is a month away. This is a unique networking opportunity for ANY USA based Kombucha brewers to not only exercise their rights as US citizens but also to share quality time with fellow brewers. Here are all of the great things we do on our biannual Hill Climbs!

  • Network with fellow brewers and save money by sharing accommodations in the KBI Airbnb
  • Learn the ropes of lobbying with experienced brewers
  • Advocate for your industry
  • Create valuable relationship building skills with lawmakers
  • Join us in Washington DC on 7/24
  • Airbnb House 7/23-7/25 (leave morning of 7/25)
  • Dinner 7/23 & post lobbying meetup at The Dubliner 7/24, leave the morning of 7/25
  • Specifically looking for companies from Maine, Indiana, Montana, South Carolina & Florida to join us – do not have to be KBI members to participate in this event

More information about the KOMBUCHA Act and our lobbying efforts can be found on our website.  

 If you are available to join us, please contact KBI at to receive updated information as it becomes available. 

We are booking an Airbnb that will be located near the Congressional offices, so please let us asap then if you would like to stay with us. The final cost is a LOT less expensive than renting a hotel room and allows all of us to share space, break bread and have fun!

GT Dave, GT’s Living Foods, Beverly Hills, CA, USA

Q: When did you first discover kombucha?

A: I discovered it in 1993 when my parents started making it at our Los Angeles home.

Q: Why did you start your own kombucha company?

A: I started bottling my organic, raw kombucha because I wanted to make an authentic kombucha available to those who could not make it on their own.

Q: What is your favorite flavor of kombucha? 

A: I like all the “elements” flavors from BUCHI from NC.

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

A: I started making Kombucha when I was 15 so I guess the best answer is “high school student.”

Q: What is a saying that you live by?

A: There’s no time like now.



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


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. 


– 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!




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.

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

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