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About Kombucha

Kombucha has been brewed in homes for centuries if not
millenia. Starting with a pot of sweet tea, a SCOBY
(symbiotic culture of bacteria and yeast) is added to the
brew and left alone for a week. The resulting tangy sweet
beverage delights the senses and the living nutrition
invigorates the body.

Recent Posts

Kombucha Microbiology: Understanding SCOBY Diversity to Reverse Engineering a SCOBY Webinar
KBI and Brewers Across the US See Success with Virtual Hill Climb
Kombucha Heal-In
Comparison of Rare Combinations LLC’s Kombucha Alcohol Detector to GC-FID
Kombucha Has Style - Using Compositional Analysis to Evaluate Styles of Kombucha Product

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