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! 

Sample image for graphical representation only

What is the KBI Verified Seal Program?

Since its inception in 2014, Kombucha Brewers International (KBI) has long understood that kombucha is not well understood by the vast majority of consumers, regulators, retailers and distributors. As early as 2015, KBI began developing a “KBI Verified” seal, and with the launch of the Kombucha Code of Practice in 2020, there is now a published common understanding of kombucha product standards and labeling requirements.

A seal indicating KBI verification of standards and labeling requirements provides significant value for both consumers and businesses in the kombucha industry. This seal will provide the Alcohol and Tobacco Tax and Trade Bureau (TTB) with confidence that the brewing process is controlling spoilage and retailers with confidence that the product is consistent and meets certain specifications.

For brewers, this can lead to less TTB oversight and more market acceptance.  This is an example of self-regulation, where KBI sets the requirements for food safety, HACCP, labeling, and alcohol compliance, and participating brewers comply, provide documentation and sign a certificate of conformance. Compliance will also be further verified through randomly selected, periodic on-site audits to maintain the integrity of the seal by the third-party auditor.

Benefits of Participating in the KBI Verified Seal Program

Participating in the KBI Verified Seal Program has several benefits for both businesses and consumers. Some of these benefits include:

  1. Increased consumer trust: KBI Verified products carry a seal or label that indicates that the product meets industry standards established by the Kombucha Code of Practice in regards to product standards, specifications, labeling and compliance. Consumers who are looking for KBI Verified products can easily identify them by the seal and have confidence in their authenticity.

  2. Improved product quality: To maintain their certification, producers must adhere to industry standards for kombucha production. This results in a higher-quality product for consumers.

  3. Market differentiation: KBI Verified products can differentiate a business from its competitors, which will help attract customers who are specifically looking for authentic kombucha products.

  4. Increased demand: As consumer demand for kombucha and living fermented foods continues to grow, participating in the KBI Verified program can open up new market opportunities for businesses.

  5. Increased trust from retailers and distributors: Kombucha is a newer product in the marketplace and has had its own challenges due to lack of education and exposure. KBI Verified products let the retailers and distributors know that it has been vetted and is safe to carry on store shelves.

  6. Create marketing initiative: With the launch of the KBI Verified Seal Program, we have a vehicle to talk about kombucha in the press and to consumers. Digital assets for education purposes will be combined with a marketing plan to raise awareness of the kombucha category as a whole.

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

BIO:

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)! 

WEBINAR DESCRIPTION:

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.



STUDY IS ACCEPTING SUBMISSIONS NOW THROUGH AUGUST 31st – RESULTS PROVIDED IN SEPTEMBER

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.

KBI Board Election Results Announced

KBI was founded in 2014 with 40 member brands and 7 Board of Directors. Currently KBI boasts over Over the past several years, the Directors have shifted due to changes in company goals and focus. This has allowed new faces and voices to emerge. This year sees the biggest changes to the KBI Board since its founding.

As of January 2022, the Board consisted of the following Directors:

  •  Hannah Crum*, KBI President/Kombucha Kamp
  • Alex LaGory,* Chairman of the Board, Kombucha Kamp
  • Zane Adams*, FedUp Foods/Buchi Kombucha
  • Chris Ollis, Spring Branch Kombucha (Treasurer)
  • Ed Rothbauer*, Rocky Mtn Cultures/High Country Kombucha
  • Amelia Winslow, Health-Ade Kombucha
  • Corey Wood, Elixir Kombucha
  • Barbara Wildhaber, BWild Kombucha (Secretary, non-voting officer)

New Chairman of the Board - Zane Adams

The organization has grown significantly since 2014. Despite taking a hit in membership during COVID, currently the membership is 280 members, a 600% increase since 2014. To meet the needs of the larger industry and membership, the Board decided to make some changes to increase the diversity and number of voices at the table. 

Notably, after 7 years of service, Alex LaGory stepped down from his position as Chairman of the Board. The seat is now filled by Zane Adams of FedUp Foods & Buchi Kombucha. Alex remains on the Board. 

 Zane is one of the Managing Partners and owners of Buchi Kombucha based in Asheville, NC.  Buchi is the largest craft kombucha brewery on the East Coast. For the past eight years he has been a part of crafting Buchi kombucha to cultivate a culture — both the billions of beneficial bacteria in our bottles as well as a thriving regenerative human culture that celebrates fermented foods.  By engaging in community centered commerce, he advocates that Buchi (and like-minded organizations) are joining a larger dialogue around our food system and living in a more symbiotic way with each other and our planet. 

Zane has been influential in providing thought leadership, compliance protocols and outreach strategies for the kombucha industry. As the son of immigrants, his success at this stage of his career is a direct result of focus, determination and deep community support. Zane is committed to pursuing the Seal Program to uphold the Kombucha Code of Practice (2020). His community organizing skills are vital to this next phase of industry growth and validation.

New KBI Board Members - Meet Johanna & Matt

In February, Amelia Winslow left Health-Ade and vacated her seat on the Board. The Treasurer position was promoted to voting Board member thus leaving a second seat available. KBI then held Board elections to fill the 2 open seats and are excited to announce our new Board members; Johanna Denne of Luna Bay Booch and Matt Silbert of Local Roots Kombucha.

Johanna Denne of Luna Bay Booch (T2)

Johanna Denne is currently Luna Bay’s production manager in Golden, Colorado. She is responsible for overseeing all production of all Luna Bay hard kombucha including R&D, quality assurance, forecasting and portfolio expansion. With her expertise in brewing and mixed culture fermentation, Johanna has been integral in scaling Luna Bay to serve consumers coast to coast. 

Prior to joining Luna Bay, Johanna had been working in production for Crooked Stave Artisan Beer Project where she was responsible for building the Lab and Quality Program and last held the role of director of brewing operations. Crooked Stave is known for its world class traditional wild, sour, and spontaneous beers. Johanna completed her B.S. of Chemistry from Metropolitan State University in Denver and her M.S of Chemistry at the University of Colorado.

Matt Silbert of Local Roots Kombucha (T3)

Matthew Silbert manages the quality assurance department for Local Roots Kombucha. He was a marine biologist before his passion for brewing inspired him to a career in fermentation microbiology. Matt joined the burgeoning team at Local Roots in 2019 and has helped the company through major scaleup. He recently expanded his responsibilities to include organic compliance, ingredient procurement and project management.

At Kombucha Kon 2020, Matt was a panelist on the Hard Kombucha Roundtable. He enjoyed sharing his experiences navigating this new segment of the kombucha industry and felt a great sense of community with the other brewers. He also provided technical support to the committee for the development of the Kombucha Kup.

Matt is excited to be part of an industry that promotes health and well being. He is very aware of how diet affects energy, cognition and overall mood. His vision is to work towards developing a circular production model for breweries to better manage resources as they become more scarce in our growing global population. Health, conservation and community building are some of his core values.

 

Expansion of Board - International Representative - Kendra Sepúlveda

Additionally, KBI added an International Board Liaison seat to give all of our international brands a representative. Kendra Sepúlveda of Casa de la Kombucha (Spain), longtime KBI Europe Secretary, has been appointed to the position. 

Kendra studied nutrition and dietetics at the University of Texas at Austin, then traveled to Spain to study gastronomy. She became a chef and worked in Michelin star restaurants. Her goal is to stay true to that which resonates with her spirit and share positivity with all those she encounters.

“I am incredibly honored and excited to contribute to this noble and trailblazing organization. I can’t wait to help promote and elevate this wonderful project that has the ability to bring something wonderful to the world.  We are at an excellent time in history to be an industry that is supporting the SDG and I feel fortunate to be a part of that.”

Path to the Board

KBI will be holding elections on a regular basis. The most important feature of a Board candidate is someone who has volunteered or assisted KBI above and beyond simply accessing the many resources available to our members. If you feel inspired to lead, we invite you to reach out and volunteer so that we can provide a path to serve the kombucha industry via the KBI Board of Directors.

 

A New Tool for the Kombucha Drinker’s Palate 

Like all the finer things in life, many of which also happen to be fermented, Kombucha is often an acquired taste. Over time, the Kombucha drinker’s palate becomes more sophisticated – able to discern subtle notes from the tea, flavorings or organisms in the fermentation process. To support this evolution,, KBI is proud to present “The Kombucha Flavor Flower.”

After months of development with industry stakeholders, we have created a 108 petal “Flavor Flower” that provides the vocabulary for identifying the flavors of the brew, as well as 2 offshoot “flowers” that describe the mouthfeel and potential off flavors.

The development of the Kombucha Flavor Flower is a crucial next step to support our blossoming industry, elevating the way consumers and brewers alike savor the unique taste we’ve grown to love.

Kombucha Sensory Program

When it comes to novel foods and beverages, you might get a consumer to try your product once. That means that first sip has to wow them. If quality assurance beyond pH and Brix testing isn’t part of your brewing process, you may be sending the wrong message with your brew. Establishing a sensory testing program ensures that the brewmaster’s flavor profiles are being executed on a consistent basis, batch after batch.

In addition to the Flavor Flower, KBI also developed a sensory rating chart that any member can download and use to start their own sensory program immediately. Together, when these tools are used on a regular basis, baseline profiles emerge that future products can be compared with to ensure they are meeting the quality standards of the brand.

To learn more about sensory training and how it can improve your product, don’t miss Lindsay Barr of Draught Labs speaking at KombuchaKon 2022 – Leveling Up.

Flavor Flower

When reinventing the wheel, KBI drew inspiration from the flavor wheels from beer, wine, spirits, tea and coffee. In the main flower, we’ve organized the type of flavor into recognizable categories – citrus, berry, and so forth – with individualized flavor descriptors. Sometimes the descriptors will be identical to the flavoring agents, other times, they may not.

If green tea or yerba mate is used as the base, we’d expect grassy notes to dominate. Fresh pressed turmeric juice evokes rich earthy tones, however if the turmeric is powdered, the flavor may come across as more citrusy. If you’re using herbs but getting a grassy or vegetal flavor, your kombucha may not be communicating its flavors clearly.

Mouthfeel Flower

How a food or beverage feels in the mouth is just as important as its flavor. Ever wonder how to differentiate the texture of your kombucha? We all know some kombuchas are more bubbly than others, but they also have other characteristics such as linger and body. An unfiltered Kombucha may have a rounder flavor that hits a different part of the palate along with a softer bubble than one that has been filtered or force carbonated. The interplay of both flavor and mouthfeel create a sensation, a story, if you will, of the fermentation that changes when any aspect is not in balance.

All of these factors contribute to the way customers perceive the beverage. Look at the Mouthfeel flower to begin dialing in how your kombucha FEELS to customers, and not just what its flavors are.

Off-Flavors Flower

With the Off-Flavors flower, you’ll be able to troubleshoot problems. Does your latest batch taste off somehow? Maybe that strange taste in your latest batch that has a rotten egg or the ever dreaded mouse taint flavor or smell. If there’s a sharp flavor to it, check the chart: does it have a taste of nail polish remover or metal? Such flavors are associated with deviations in fermentation. As the science of Kombucha is relatively new, we are in the early stages of fully understanding how the microbes create both good and bad flavors. Some of these issues are similar to those from the beer or wine industry and we can research using these terms.

Take a look and see if you can find your kombucha’s flavors on our chart, and help establish a new standard for sensory development in kombucha. Members can access a PDF version of the Flavor Flower as well as a sensory rating chart here. (Not a member? Join us today!)

Thirsty for Feedback? Enter the Kombucha Kup Competition

Want an unbiased perspective? Enter our industry’s FIRST international Kombucha Kup Awards. Each entry will receive detailed judge feedback to help you hone your craft. Plus winners will take home Gold, Silver or Bronze along with bragging rights and an award winning brew!

 

 

Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar

Presented by:

Keisha Rose Harrison

BIO

Keisha-Rose Harrison, MS is a PhD candidate of Fermentation Science in the Food Science & Technology Department at Oregon State University (OSU). She received a BA in Cell Biology & Biochemistry from Rice University and a Master of Science in Nutrition from the University of Houston.

Keisha’s love of microbiology and home brewing led her to her current field of study at OSU. She joined Dr. Chris Curtin’s lab to combine her love of Kombucha and Molecular Biology. She aims to develop a categorical system for Kombucha by first assessing the level of microbial diversity that varies from SCOBY to SCOBY. Currently, Keisha is collecting samples from across North America to identify the bacteria and yeast that live within our commercial breweries. She believes to get at the heart of Kombucha, we have to get better acquainted with it first!

WEBINAR DESCRIPTION

During the course of this webinar, we will review the cutting-edge Kombucha genomic research being performed at Oregon State University and its application to the industry. In collaboration with KBI, this group of OSU researchers have been able to characterize the dominant organisms that play a role in Kombucha fermentation through two previous rounds of genomic studies (KBI Diversity Study I and II). Findings revealed defined SCOBY styles among the commercial population and furthermore a characteristic difference in organic acid production. To best serve the industry, OSU has been directing its attention towards enhancing the tractability of the Kombucha SCOBY. Participation in this webinar should lead to a better understanding of the Kombucha SCOBY and the methods being used to evaluate culture stability.

We invite you to listen in and ask questions. FREE for KBI Members &  Study Participants, $40 for Non-Members

SIGN UP TODAY TO ATTEND THE WEBINAR

July 15th 1:00pm PST

Details

DATE: July 15th, 2020
TIME: 1-3pm PST; 90 min presentation & 30 min Q&A
COST: Free for KBI members & Study Participants, $40 for Non-Members
REGISTRATION LINK
Have questions? Please send in advance to admin@kombuchabrewers.org

Want to see other KBI webinars? Find them here.

Not a KBI Member, JOIN TODAY

 

Draft Standards Manual Webinar

Presented by:
Jared Gustafson

BIO

Jared started Kombucha On Tap in January 2014 after working at Outdoor Channel Television. Jared enjoys spending his time outdoors as much as possible, you’ll find him mountain biking, running, backpacking, doing triathlons, rock climbing, canyoneering, taking a yoga class, and other athletic endeavors that allow him to explore the world in different ways. Jared is an Eagle Scout, finds a way to have the best costume at any theme party, and is one of the most genuine and happy guys you’ll ever meet! His motto is, “you can’t control everything that happens to you, but you can control your reaction to everything.

WEBINAR DESCRIPTION

Draft systems may be installed by distributors, wholesalers, retailers, or draft installation teams and once in place, each system commonly pours a wide range of brewers’ and suppliers’products. We have sought to bring the industry together to agree upon guidelines that present
everyone’s Kombucha in an optimal condition.

When handled properly from brewery to bar to glass, draft Kombucha delivers what many consider to be the freshest, most flavorful product available to the customer. However, the job does not end once the keg is tapped and the booch begins to flow. Good Kombucha quality depends on proper alignment of the dispense variables and consistent housekeeping practices.

SIGN UP TODAY TO ATTEND THE WEBINAR

March 18th 1:00 pm PST

Details

DATE: March 18th, 2020
TIME: 1:00-3:00 pm PST; 30 min presentation & 15 min Q&A
COST: Free for KBI members, $100 for non-members
REGISTRATION LINK
Have questions? Please send in advance to admin@kombuchabrewers.org

Want to see other KBI webinars? Find them here.

Not a KBI Member, JOIN TODAY