Exciting Changes to Our 2024 Events Amidst KBI’s Transition and Post-COVID Pivot

As we navigate a transition period with new leadership and adjust our strategies based on the post-COVID landscape, we’re introducing regional KKON events hosted by different members throughout 2024. These events will offer unique opportunities for networking, presentations, and educational discussions in various locations.

We’re thrilled to announce our second KKON24 Networking event, scheduled for May 7th – 8th, in Reno, Nevada. Bonus included with KKON tickets, walk the Craft Brew Expo, and Taproom. Save the date as KKON enthusiasts come together once again for another memorable gathering! Stay tuned for additional details. Keep an eye on this space for updates coming your way soon. We can’t wait to share more about what’s in store. Get ready for another fantastic KKON experience!

Why You Need to Be Here: As part of KBI’s collaboration with Craft Beverage Expo & Conference | Tasting & Tap Room Expo, your KKON ticket gets you all these additional benefits. #KKON #Collaboration #ExclusivePerks”…

• Network with hundreds of experts & professionals in the industry

• Explore exhibitors from two robust trade show floors showcasing innovations and trends in tasting and tap room management

• Gain insights from a Full Access Conference Pass including sessions featuring Colangelo Partners, Wine Enthusiast and the State of the the Craft Beverage Industry presented live by BUMP Williams Consulting

• Experience keynote sessions everyday on the show floor addressing your real-world business needs at no cost

Connect with your peers during a relaxed industry happy hour 

• Enter our Awards Programs – Best Craft Beverage Packaging Award, Tasting & Tap Room Manager of the Year | Tasting & Tap Room are recognized onsite in a special ceremony! Ends soon. Submit now!

Be a part of these niche events where all content and exhibitors are curated to your unique business needs!

3rd Annual Kombucha KUP

The KKUP is to celebrate, judge, admire, critique, and ultimately encourage excellence while creating marketing opportunities.

May 5th – 7th in Reno, Nevada

Want to be a KKUP judge? We have a couple Judge spots left, click the link to complete the form here –> KKUP 2024 Judge Intake Form

Interested in “Hosting” or being a “Speaker” at a KKON event? Click the link and complete the form. Join us in bringing our community together! Whether it’s a virtual meetup, workshop, or social gathering, we welcome your ideas. Contact us at info@kombuchabrewers.org to express your interest and let’s make KKON memorable together.

We’re excited to offer exclusive opportunities for sponsors to connect with our community! We invite interested parties to express their interest in sponsorship by visiting our KKON Website or emailing us at info@kombuchabrewers.org. We look forward to exploring collaboration possibilities and sharing more information with you soon!

We we’ll be sending regular updates in our newsletters and on our website with details on regional locations, dates, and times. 

We’re excited about this new approach and believe it will enhance the overall experience for our members. 

Dear Esteemed Members of Kombucha Brewers International,

I trust this message finds you well and thriving within the dynamic world of kombucha brewing. It is with great pleasure and humility that I step into the role of Director for our beloved organization, and I wanted to take a moment to express my heartfelt appreciation for the exceptional leadership of our outgoing President, Hannah.

To Hannah Crum,Your dedication and hard work have been instrumental in shaping Kombucha Brewers International into the vibrant community it is today. As I address you, our esteemed members, I want to extend my deepest gratitude to Hannah for not only being a guiding force but for being the driving force behind the inception of this organization. Thank you for dedicating a decade of your life to the advancement of Kombucha Brewers International and the kombucha industry at large. Your passion and commitment have laid a solid foundation upon which we can build for years to come and we are excited to continue your work with your guidance and insights.

Allow me to introduce myself formally—I am Kendra Sepulveda, and I bring with me a rich background in the kombucha production industry. My journey in this field has been intertwined with the growth of our organization, and it is an honor to continue contributing to its success in this new capacity. My dedication in the study of nutrition, the wide array of experiences as a chef and current position as CEO of my own kombucha production facility in Spain serve as a foundation of knowledge I will gladly source during my term.

As we navigate this transitional period together, I am genuinely excited about the future of Kombucha Brewers International. I am here to serve and support each member, drawing from my experience to ensure a smooth turnover and to uphold the principles that make our community unique. Your insights and experiences, Hannah, will be invaluable during this process, and I am eager to work closely with you to preserve the momentum we have gained.

Looking ahead, I envision a period of continued growth, collaboration, and shared success through member action in the areas of leadership, entrepreneurship, and stewardship. Together, we will maintain our position at the forefront of the kombucha industry, championing best practices, embracing innovation, and expanding our reach on a global scale. I am committed to an open and collaborative leadership style, and I encourage each of you to share your thoughts and ideas as we shape the future of Kombucha Brewers International.

Thank you for your warm welcome, and I look forward to getting to know each of you better in the coming weeks and months. Together, we will build upon the strong foundation laid by our outgoing President and usher in a new era of achievement and prosperity for Kombucha Brewers International.

With enthusiasm and gratitude,

Kendra Sepulveda
Kombucha Brewers International, Director 

Wyden, Blumenauer Introduce Legislation to Support U.S. Kombucha Industry

Washington, D.C. – Senate Finance Chairman Ron Wyden, D-Ore., and U.S. Representative Earl Blumenauer, D-Ore., a senior member of the Ways and Means Committee, today reintroduced legislation to put a stop to unfair and outdated federal alcohol taxes on kombucha companies in Oregon and across the country.

“Kombucha is not the same as beer or other alcoholic beverages, and it shouldn’t be taxed the same way,” Wyden said. “It’s time to update alcohol tax laws to exempt kombucha from excise taxes. My KOMBUCHA Act would do just that to protect small businesses and create more jobs in Oregon and nationwide.

“It is outrageous that kombucha is taxed like beer. This
is an antiquated legacy of the prohibitionist era and it is past time to end it. Our legislation will relieve small businesses from these unnecessary tax burdens and support a growing industry in Oregon and across the country,”
 said Blumenauer.

Today, under the Internal Revenue Code, kombucha is subject to excise taxes intended for beverages which have significantly higher alcohol contents, but the reality is consumers do not buy and drink kombucha because of its alcohol content. A person would have to consume between five and ten bottles of kombucha to equal the alcohol in just one beer. In contrast to beer, Kombucha is a nonintoxicating beverage and has only trace amounts of alcohol. Yet because of natural fermentation processes, these trace amounts of alcohol, which are usually less than 0.5 percent, may occasionally increase slightly, especially during transport or handling by third parties.

The KOMBUCHA Act would amend the Internal Revenue Code of 1986 to increase the applicable alcohol-by-volume limit for kombucha from 0.5 percent to 1.25 percent. Kombucha would still have to meet the health and safety requirements generally applicable to nonalcoholic beverages as well as certain beverage alcohol labeling requirements.

The common sense legislative fix would support the fast-growing U.S. kombucha industry. By 2025, the economic impact of the industry is projected to be $5.25 billion. Currently, more than 7,500 people work directly in the country’s kombucha industry.

The text of the bill is here.

A web version of this release is here.

The first edition of the World Kombucha Awards has taken place. It’s a competition that has been opened to all international kombucha manufacturers and organized by Kombucha Events, S.L.

The judging event has taken place at Restaurant Robert de Nola in Caldes de Montbui, Barcelona,
Spain and judges have tasted up to 150 Kombuchas from 22 different countries.

Up to 12 different taste categories were assessed and judged by a combination of highly
qualified tasting experts, brewmasters and experienced kombucha drinkers. The goal of WKA
seal is to recognize not only the quality and all the good work being carried out in the sector but
also to emphasize on its marketability.

The 9 selected judges participating in this edition, and that all have in common their love for
Kombucha, were the following ones:

  • Head judge at WKA Melissa Mak, judge at Kombucha Kup 2022, Assian Brew-off 2016 & 2017, Singapore’s Kombucha Brew-off and Indonesia’s Kombucha Brew-off.
  • Head judge at WKA Kendra Sepúlveda, judge at Kombucha Kup 2022 and representing
    Kombucha Brewers International (KBI) in the contest.
  • Head judge at WKA Antonio Ruíz, BCJP certified judge and Cicerone certified host with lot of experience in beer contests worldwide.
  • Gerard Escudé, winemaker, experienced taster and judge in wine contests.
  • Santi Ventura, winemaker, tasting teacher and judge in wine contests.
  • Yolanda Robles, Healthcare professional with brewing and selling Kombucha experience.
  • Modesta Mas, Kombucha micro-brewery owner.
  • Alba Jornet, Kombucha homebrewer.
  • Virginia Pina, Kombucha consumer with tasting experience in beverages

To access Photos of World Kombucha Award Gala, please click the button below

Winners of The World Kombucha Awards 2023

Taste Category



Silver – ORIGINAL – BB Kombucha, France

Bronze – BEAU”TEA” KOMBUCHA (JYO-SENCHA) – Tsuiboichi Tea Place, Japan

Single Fruit

Gold – BRAVA LIMÓN – Brava Kombucha, Spain

Silver – GOLD MOSCATO KOMBUCHA – Fizzicle, Singapore

Bronze – _SHIP KOMBUCHA YUZU – _Ship Kombucha, Japan

Mix of fruits

Gold – SOUL K “BLOODY BOOCH“ – Soul K, Spain

Silver – NARANJA Y ZANAHORIA – Kombucha La Valiente, Spain

Bronze – LYCHEE + CHIA SEEDS – The Green Geek, Thailand

Fruits with herbs and/or flowers 

Gold – FLOR DE BUGANVILLA – Isla, Spain 



Fruit with spices

Gold – KOMBUCHA NO.2 – The Green Geek, Thailand

Silver – CARDAMOM, ASIAN PEAR. LEMONGRASS & LIME ZEST – 26 Degree Line, South Korea

Bronze – LOVEN KOMBUCHA, CITRON MENTHE & FIRE! – Brasserie L’Indispensable, France

Herbs, vegetables & spices

Gold – SCOTH BONNET CHILLI – Kompassion Kombucha, Scotland

Silver – MANZANA & PEPINO – Gotic Ferments, Spain

Bronze – YUGEN KOMBUCHA PINEAPPLE CHILI – Gotic Ferments, Spain


Gold – KOMBUCHA DE SAÜC – Kombucha La Valiente, Spain

Silver – LAVENDER/ ELDERFLOWER – Kompassion Kombucha, Scotland

Bronze – NOBLE CRANE – ORGANIC ROBINIA CULTURED TEA – Källsjö Bryggeri, Sweden


Gold – SOUL K “SUPER ROOTS“ – Soul K, Spain


Bronze – GINGER & LEMON – YALA Kombucha, UAE


Gold – CAFÉ DE ORIGEN ETIOPÍA – Kombucha La Valiente, Spain


Bronze – KOFFBUCHA – The Green Geek, Thailand


Gold – _SHIP KOMBUCHA HOP BREEZE – _Ship Kombucha, Japan

Silver – NOT-BIRRA – Mun Kombucha, Spain

Signatura Kombucha


Silver – BOMBOOCH KOMBUCHA – LYCHEE ROSE – Macau Tea Factory, Macau 


Hard Kombucha

Gold – HARD PASSION FRUIT – Rudy’s Kombucha, Latvia

Silver – CEREZA NEGRA – Honeymoon Brewery, USA

Bronze – TACO TUESDAY – Jiant, USA 


Individual Can design

Silver – TOMBUXA – Tombuxa, Spain

Can Range design

Gold – YUGEN – Yugen, Belgium

Silver – NOBLE CRANE – Källsjö Bryggeri, Sweden

Bronze – ARTEMIS & PARADOX – Apollo Fermentation, USA 

Individual bottle design

Gold – KISAKI – Tsuiboichi Tea Place, Japan

Silver – ARBUCHA – Arbucha, Armenia

Bronze – K-TEA – KTea Kombucha, UK

Bottle range design

Gold – LOVEN KOMBUCHA – Brasserie L’Indispensable, France

Gold – ISOTONIC – Mun Kombucha, Spain

Silver – SAVG LYF KOMBUCHA – SAVG LYF, Portugal 

Bronze – FOLK KOMBUCHA – Folk Kombucha, Denmark


Best Kombucha – SOUL K “BLOODY BOOCH“ – Soul K, Spain

Best Organic Kombucha – SOUL K “BLOODY BOOCH“ – Soul K, Spain

Best Kombucha Rookie Brewery – KOMPASSION KOMBUCHA – Scotland 

Best Kombucha Brewer – KOMBUCHA LA VALIENTE – Spain

BA Glass Best Innovation – ISLA – Innovation + Sustainability


Jordi Canet – World Kombucha Awards Director

Click Here for KBI EU Salon Photos

For KBI European Salon 2023 recordings, please click the button below to visit the website.

Subhi Alsayed, Kulture Rebellion, Canada

Q: When did you first discover kombucha?

A: In 2018 when I had gut health issues and couldn’t consume grains or drink beer. I used kombucha as a base to make my first grain free pale ale.

Q: Why did you start your own kombucha company?

A: I wanted to offer people like me who couldn’t consume their favourite social drinks a gut-friendly option but things evolved as I learned more about gut health and as our product development advanced. in 2022 we successfully developed a proprietary fermentation process that creates a shelf stable beverage without pasteurization or preservatives, so we made a pivot to a fermentation tech company where, in addition to launching our own drinks, we will offer our tech to 3rd party producers under a platform model. Our goal is to make gut friendly drinks accessible to as many as possible.

Q: What is your favorite flavor of kombucha? 

A: Tough question but if I had to narrow it down to 2: Dr.Hops Ginger Lime and Local Roots Cali Mule.

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

A: I used to be the Head of Innovation and Sustainability with real-estate and community developers.

Q: What is a saying that you live by?

A: Amor Fati

FSMA - Food Safety & Modernization Act

FSMA (Food Safety Modernization Act) is a federal law enacted in January of 2011 in the United States that aims to ensure the safety of the food supply. To be in compliance with FSMA, a business must implement a food safety plan that includes, but is not limited to, a HACCP plan. 

However, Food Safety Plans are not unique to the United States. Many countries around the world have food safety regulations that require food businesses to implement a food safety plan. Some of the countries include:

  • European Union (EU): The EU has a comprehensive food safety framework that requires food businesses to implement a food safety management system, such as Hazard Analysis and Critical Control Points (HACCP), as part of their food safety plan.
  • Australia: The Australian food safety regulatory framework requires food businesses to implement a food safety program, which includes HACCP principles, as part of their food safety plan.
  • Canada: The Canadian Food Inspection Agency requires food businesses to implement a food safety program that includes HACCP principles as part of their food safety plan.
  • Japan: The Japanese food safety regulatory framework requires food businesses to implement a food safety management system, which includes HACCP principles, as part of their food safety plan.
  • New Zealand: The New Zealand food safety regulatory framework requires food businesses to implement a food safety program that includes HACCP principles as part of their food safety plan.

It is important to note that the specific requirements for a food safety plan will vary by country, and food businesses should consult with local authorities to ensure compliance with applicable regulations. At KBI we aim to support developing a Food Safety Plan as it is a framework for understanding every aspect of your business to prevent harm to your customers, employees and yourself! 

Top 5 Reasons to Implement a Food Safety Plan

  1. Food Safety: A HACCP (Hazard Analysis and Critical Control Points) plan helps ensure the safety of food products by identifying potential hazards and implementing measures to control and prevent them.
  2. Compliance: HACCP is a legally required standard for food safety in many countries, and compliance with these regulations helps companies avoid penalties and protect their reputation.
  3. Quality Control: A HACCP plan helps to monitor and control the quality of food products, ensuring that they meet the required standards and specifications.
  4. Cost Savings: Implementing a HACCP plan can result in cost savings by reducing the risk of food recalls, reducing waste, and improving efficiency in the production process.
  5. Continuous Improvement: HACCP is a continuous process of improvement, and regular review and updates to the plan help to identify and address new hazards as they emerge, improving food safety over time.

More than just HACCP...

FSMA (Food Safety Modernization Act) is a federal law in the United States that aims to ensure the safety of the food supply. To be in compliance with FSMA, a business must implement a food safety plan that includes, but is not limited to, a HACCP plan. In addition to HACCP, a business may also need to comply with the following requirements, depending on their specific operations and the type of food products they produce:

  • Preventive Controls: FSMA requires that businesses implement preventive controls to minimize the risk of foodborne illness or injury.
  • Sanitary Transportation: FSMA requires that food products be transported under conditions that do not compromise their safety. Cold supply chain is crucial for raw fermented foods and drinks.
  • Recordkeeping: FSMA requires that businesses keep records of their food safety activities, including the implementation of their HACCP plan and preventive controls. Recall procedures and lot coding go hand in hand to reduce the risk of spreading contaminated foods. 
  • Employee Training: FSMA requires that employees be trained in food safety and related practices, including the implementation of the HACCP plan and preventive controls.
  • Supplier Verification: FSMA requires that businesses verify that their suppliers are producing food products in a manner that meets applicable food safety requirements.
  • Foreign Supplier Verification Program: For businesses importing food into the United States, FSMA requires that they implement a Foreign Supplier Verification Program to verify that foreign suppliers are producing food products in a manner that meets applicable food safety requirements.

It is important to note that the specific requirements for compliance with FSMA will vary depending on the type of food product and the specific operations of the business.

Save Big with KBI HACCP Templates, Logs & Video Course

Hiring a consultant can cost beaucoup bucks which may put compliance out of reach especially for those just starting out. KBI has made it simple for you to generate your own HACCP plan for a fraction of the price! 

Here’s what’s included:

  • HACCP Plan Cover and Description
  • Process Flow Diagram
  • HACCP Hazard Analysis
  • CCP logs
  • Standard Sanitation Operating Procedures
  • Employee Illness Policy and Agreement
  • Customer/Consumer Complaint and Response log
  • Visitor log
  • Cooler temp log
  • Cooler temp calibration log
  • HACCP PDF Presentation from KKON15 by Susan Fink
  • HACCP PDF Presentation from KKON16 by Edward Rothbauer
  • HACCP Plan Webinar by Hannah Crum (video)

Plus our Member Forum is the perfect place to ask questions and share your plan with others for feedback. Join the community committed to your success – become a member today to take advantage of the many resources, educational video library, discounts on KombuchaKon, Kombucha Kup and so much more! 

KBI Acid Study: A New Method for Measuring Acids in Kombucha


Cultured Analysis is a company made up of three chemists whose mission is to provide kombucha brewers with support through analytical testing and customized consultations. The complexity of kombucha is what makes it so unique but also leads to many difficulties in brewing it.
Cultured Analysis also focuses on research and development in the kombucha industry to better understand the complexities that arise in brewing, building product consistency, and scaling up while maintaining certain desired characteristics.

Through their R&D efforts, Cultured Analysis is developing a new method for analyzing the main acids in kombucha that is more cost effective and faster than traditional methods. This study was initiated as a way to validate the method using a wide range of kombucha samples nationally and internationally. The goal is to incorporate the method into a small instrument that could be used in-house by brewers. This utility will give brewers access to information about their kombucha acid profiles. The acid profiles of each brewer’s kombuchas are unique to their SCOBY, brewing process, and taste preference. Maintaining consistency in the acid profile of kombucha leads to a more consistent flavor.



JOIN US for the next interactive webinar on Wednesday, December 14, 1-3pm Pacific Time (GMT-7)! 


In this webinar, we will discuss the difference between pH and titratable acidity as well as the higher resolution that our method gives when accessing acidity. We will describe the findings of our study by looking at the data that identify the main acids and their corresponding concentrations in each sample. The webinar will also offer insight into a better understanding of acids, their effect on kombucha flavor, as well as the strengths and weaknesses of different ways to measure acidity.



We look forward to your participation in the upcoming webinar. Please complete your registration by clicking the button below.

Registration is required in order to receive your Zoom link.

If you do not receive your Zoom link, please email admin@kombuchabrewers.org for assistance.

Cultured Analysis LLC is a company that focuses on analysis, consulting, and research and development in the kombucha industry. They consist of a team of three chemists who have developed a keen interest in kombucha and how it is brewed. They approached KBI to collaborate on an acidity study.

The purpose of this collaborative study with KBI is to collect and analyze a wide variety of primary ferments from a range of different kombucha brewers to further validate our new technology. Our hope is that this technology will ultimately be used by brewers as a useful means of providing quality control and consistency for their product.

Cultured Analysis, LLC are currently developing a method to determine the major acid components in a primary ferment. This information can be related to the final flavor of a finished kombucha product. Furthermore, the method can be potentially accomplished in-house as an alternative to more sophisticated and expensive instrumental techniques.

We would like to invite interested kombucha brewers to submit a sample collected at the end of the primary fermentation for us to analyze. Cultured Analysis will send each brewer a complementary sample collection kit. The only cost accrued by you would be shipment of the sample back to us at Cultured Analysis via normal ground shipping for around $15. They will also provide a report indicating the identity and concentrations of the major acid components present.

The data will then be analyzed and shared in a report on the KBI site. Plus we will hold a webinar for all participants to understand the results of the study.


Watch to learn why Titratable Acidity matters

Vive le Kombucha France!

KBI has been working since 2018 to establish a “Traditional Specialties Guaranty” (TSG) for Kombucha in Europe. We acknowledge and are grateful to Soul K (ESP), The Good Guys (FIN), Probio Drinks aka Casa de la Kombucha (ESP), Tea of Life (ESP) and Karma (FRA) as brands who did a lot of leg work to better understand the application process. They laid the foundation and provided insight and historical evidence that has paved a way forward.

The mantle has now been picked up by Lokki and several other French Kombucha producers and as a first step to accomplishing this goal, they have banded together with several other countryman to establish “Kombucha France” as an association. It is through this organization that KBI and Kombucha France will collaborate to establish a TSG to protect traditionally brewed Kombucha as a specialty process with protected status.

Qui est «Kombucha France»?

Un groupe de brasseurs français s’est fédéré autour de la création d’un label officiel « Spécialité traditionnelle garantie » à apposer sur le kombucha. Ce label, reconnu par Institut national de l’origine et de la qualit (l’INAO), correspond à un produit dont les qualités spécifiques sont liées à une composition, des méthodes de fabrication ou de transformation fondées sur une tradition. L’objectif est de donner la possibilité aux acheteurs et consommateurs de faire la différence entre un kombucha brassé traditionnellement et d’autres boissons produites différemment ou dérivées.

Il reste encore du chemin avant de voir apparaître les premières bouteilles labellisées, mais Kombucha France avance déjà à grands pas avec la création d’un cahier des charges inspiré du Kombucha Code of Practice rédigé par KBI. Un plan de contrôle est en cours de mise en place, pour déterminer les points qui seront à contrôler par les auditeurs externes. La suite ? Il reste à démontrer la viabilité technique et commerciale du projet à l’INAO et choisir l’organisme certificateur qui deviendra notre partenaire.

English Translation

A group of French brewers has united around the creation of an official label “Traditional Specialty Guaranteed” to be affixed to kombucha. This label, recognized by the National Institute of Origin and Quality (INAO), corresponds to a product whose specific qualities are linked to a composition, manufacturing or processing methods based on tradition. The objective is to give buyers and consumers the possibility of making the difference between a traditionally brewed kombucha and other drinks produced differently or derived from it.

There is still a long way to go before the first labeled bottles appear, but Kombucha France is already making great strides with the creation of specifications inspired by the Kombucha Code of Practice written by KBI. A control plan is being put in place to determine the points that will be checked by the external auditors. What’s the next steps? To demonstrate the technical and commercial viability of the project to the INAO and to choose the certification body that will become our partner.

Want to learn more about Kombucha France or to participate in the TSG process? Contact KBI’s International Board Member – Kendra Sepulveda.