7th Annual KombuchaKon – Leveling Up

Registration Now Open!

Attendee Link: Attendee KombuchaKon 2020

KKon Logistics & Accommodations 

All activities are taking place at the Westin Long Beach – click here for directions & address

KKon Dates & Times

Wednesday, April 1

11am-12pm Hands-On Kombucha Lab Training Day Registration 
12pm-4:30pm Exhibitor Load-In
12pm-4:45pm Hands-On Kombucha Lab Training Sessions – NEW!
6pm-8pm Welcome Receptionfree to all KKon Attendees & Sponsors

  • Featuring Small Bites, Kombucha and Kombucha Kocktails 
  • Avoid registration lines and pre-register by attending the Pre-Party!

All Day Thursday & Friday – Worlds Largest Kombucha Bar

Thursday, April 2

7:30am-8:15am Yoga with Erynn @TheWestinLongBeach
8am-5pm Registration
9am-11:30am KBI Member Meeting – Brewery, BIP, & Adjunct Member Session
11:30am-4pm Trade Show
12pm-5pm Conference
5:15pm-6:30pm Platinum Sponsor Reception hosted by Petainer & Mannanova in Expo Hall – free to all KKon Attendees & Sponsors
7pm-9pm Big Hair, Don’t Care 80’s themed Dance Party @George’s Greek Cafe

Friday, April 3

8:30am-9:15am Yoga with Erynn
9am-5am Registration
8am-2pm Trade Show
9am-5pm Conference
3:30-4:15pm – Passport Prize Giveaway
4:15pm-5pm Keynote Speaker


NEW!!! Hands-On Kombucha Lab Training Day NEW!!!
Purchase an individual session or sign up for the entire program

Conference Topics 

  • Kombucha Market Analysis and Future Trends
  • Symbiosis Fermenter Update & Crisis Management while Scaling Up
  • Kombucha Space Planning, from Acquisition to a Functioning Brewery
  • Self-Care for Entrepreneurs Panel Discussion
  • Ethical and Sustainable Sourcing Spotlight: Tea & Sugar
  • One Way Kegs: Are They for You?
  • USDA Organic Certification Preparation
  • How to Make Kombucha Commercially
  • The Effects of Kombucha Administration on Resilience to Stress
  • Kombucha Microbiology: A Guide to Reverse Engineering a SCOBY


Zane Adams, Buchi
Members Meeting

Zane was recently appointed as Co-CEO and leadership collaborator with Lightswitch Foods, a newly merged company majority held by Buchi Kombucha, a 9-year-old local brand that started its journey in a humble kitchen located on Chestnut St, Asheville, NC. He has over 12 years of experience in the marketing discipline from strategy and brand development, product positioning to enterprise partnerships and marketing communication.  From its start at the North Asheville Farmers Market, to emerge as the largest producer of craft kombucha on the east coast, Buchi’s brand is starting to translate outside of the local market and cultivate a devoted following.

David Aycock, Bare Bucha
Symbiosis Fermenter Update & Crisis Management while Scaling Up

David Aycock

David Aycock is the co-founder of Bare Bucha, based in Waco, Texas, and has been brewing and innovating in kombucha with business partner Toby Tull since early 2016. He comes from a professional background in academic publishing, marketing, and sales, and he recently graduated at the top of his class with an Executive MBA from Baylor University.

Nathan Blair, R-Biopharm
RIDA®CUBE for In-House Enzyme Testing – Sugars, Acids, Ethanol and more

Nathan has been the Western North American Sales & Support Rep for R-Biopharm Inc. since August 2012.  He started working with the Kombucha market in 2018. Though originally his background is in Law Enforcement and the Military.

Sebastian Bureau, Mabrasserie Kombucha/Mannanova Solutions, * Platinum Sponsor
Kombucha Masterclass-How to Make Kombucha Commercially

Founder and president of Mannanova and Mabrasserie Kombucha, Sébastien is always busy concocting something or other. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavours & techniques. With a background in Chemistry and Biology, Seb has continually honed his passion for Food Science. He spent several years as VP of R&D for the biggest Kombucha company in Canada and played a critical role in its growth phase. He’s the man with the plan, and hopes to extend his wealth of knowledge to producers of ecological & sustainable foods and beverages.

Andy Brewer, Petainer,* Platinum Sponsor
One Way Kegs: Are They For You?

Andy Brewer has worked in the kegging industry since 1979. He obtained his Engineering training with the Ministry Defense in the U.K., completing a 4-year Apprenticeship in Electronic and General engineering. Since 1991, Andy has consulted for most of the world’s major brewers, designing new equipment and engineering process cycles to increase throughput and reduce utility usages on existing lines. He has also helped to design small kegging washing and filling equipment for the Micro-Brewery industry. Andy lectures for the MBAA, Niagara Brewing College and for Nottingham University on kegging washing and filling techniques and is published in the MBAA Packaging book. Currently, Andy works for Petainer Manufacturing USA as their Technical Director for the Americas.

Hannah Crum, Kombucha Brewers International, President*
Members Meeting 

Hannah Crum, aka “The Kombucha Mamma,” is a longtime educator and Kombucha advocate. Her popular educational site, KombuchaKamp.com, is the most visited website in the world for Kombucha information, recipes and advice.  In 2014, to further her mission of “changing the world, one gut at a time,” she co-founded KBI with her partner, Alex, who serves as Chairman of the Board and Hannah is President. Together, they have directly mentored and consulted Kombucha brewers from start-up to scale-ups since 2007 and co-wrote the authoritative “The Big Book of Kombucha” (Storey, 2016). Taking KBI’s mission to promote and protect the Kombucha industry worldwide to heart, Hannah has been a featured speaker at conferences, festivals and on television as the leading expert in Kombucha.

Jeff Gassen, Texas Christian University
The Effects of Acute Kombucha Administration on Resilience to Stress

Jeff Gassen is a doctoral candidate at Texas Christian University. His research focuses on interactions between the environment, psychology, and the immune system.

Keisha Harrison, Oregon State University
FUN-damentals of Kombucha Microscopy
Kombucha Microbiology: A Guide to Reverse Engineering a SCOBY

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!

Brian Heinze, OptiEnze
Ethanol & Glucose Testing

Dr. Brian Heinze is the R&D Director of OptiEnz Sensors. He is responsible for the product development and manufacturing of the sensing systems. He earned a B.S. degree in biology and a Ph.D. in biosystems engineering, both with honors from the University of Arizona. His dissertation, entitled “Optical Immunosensors for Pathogen Detection,” was focused on designing portable optical antibody-based biosensors. Dr. Heinze has been actively involved in researching and developing optical biosensors for more than ten years, developing sensors for beverage processes, environmental monitoring, pathogen detection, and biopharma production along the way.

Alex Ingalls, Pilot Kombucha
Self Care for Entrepreneurs Panel Discussion

Alex has spent over 13 years working in the food industry, has a Master’s in Humanities & Social Thought, & started Pilot Kombucha in 2015 after using her home-brews to get her through brutal hangovers while working brunch shifts. She knows that entrepreneurship is full of high highs and low lows and the struggle to find the balance is REAL.

Alex LaGory, Kombucha Kamp , Chairman of the Board

Members Meeting

Alex LaGory is the co-author, with Hannah Crum, of The Big Book of Kombucha. LaGory is a writer and producer who, with Crum, mentors kombucha homebrewers and serves as a commercial brewing consultant. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside.

Tanya Maynigo-Loucks, Craft Kombucha

Self Care for Entrepreneurs Panel Discussion

Craft Kombucha founder Tanya Maynigo-Loucks has been drinking and brewing kombucha for over a decade. Starting as an avid kombucha drinker, she quickly made the transition to an enthusiastic kombucha brewer.

Vickie Natale, ORG&NICS

USDA Organic Certification Preparation

Vickie Natale is a successful manufacturing engineer who has spent her past 20 years manufacturing products that require regulatory agency approvals and continued compliance. Fifteen years were spent operating her medical device manufacturing facility and the past several years as a USDA certified organic personal care products manufacturer. Medical devices required quality management systems such as FDA, ISO 9001, UL, etc. Personal care, body care, cosmetics, and food and beverages, specifically those that choose to use the USDA organic seal, require USDA certification. She is delighted to be able to guide you through her unique and rapid method of creating the essential documents, training, etc., that you need to successfully prepare you, your employees, and facility (even if it is just your kitchen) for your USDA Organic Certification audit and continued compliance. Her method is designed to substantially minimize the time it takes to prepare for and apply for certification.

Chris Ollis, Spring Branch Kombucha, Treasurer*

Members Meeting

Chris Ollis is the co-founder of Spring Branch Kombucha, a family-run brewery located in Springfield, MO. He and his wife, Jessica, launched SBK as a draft-only operation in 2017. Today they distribute product throughout the Ozarks region of Missouri and Arkansas. Spring Branch is committed to offering low friction, healthy choices to consumers by producing a boldly flavored craft kombucha. Chris’ background is in finance with over 20 years of experience in the wealth management and banking industries.

Ed Rothbauer, High Country  

Members Meeting

Ed brewed the tea in the early 90′s after learning of its healing properties and in an effort to help his recovery from paralysis after an accidental fall from a roof. The two friends proceeded to brew unique Kombucha blends that soon gained popularity with friends, family, local community members and now drinkers across the country. High Country Kombucha is brewed high in the Colorado Rocky Mountains with only pure spring water. All ingredients are sourced in their organic form and concentrated flavoring is never used.

Hannes Schweiger, Anton Paar USA

From Distillation to Alcolyzer

Hannes is a solutions-driven materials scientist with broad experience with experimental and computational methods. 

Zoey Shamai, Tonica Kombucha

Self-Care for Entrepreneurs Panel Discussion

Zoey started brewing kombucha in 2006 when she stumbled upon it while studying yoga in New Mexico. Amazed by the incredible digestive benefits she brought her beloved SCOBY back to her home in Toronto, Canada and began making the first kombucha brand in Canada. Zoey began production out of her kitchen, learning and making the rules of commercial kombucha production as she went. Today Zoey remains the 100% owner/ operator of Tonica and produces multi-sized bottles, kegs, and upcoming cans as well as private label contracts out of her 12,000 sq ft facility in Toronto.

Toby Tull, Bare Bucha

Symbiosis Fermenters Update & Crisis Management while Scaling Up

Toby Tull

Toby Tull is the co-founder of Bare Bucha and Harvest on 25th.In addition to years of entrepreneurial experience in food and beverage, Toby has an extensive background in information technology and performance improvement technologies. Toby also serves on the board of his local farmers market and spends time mentoring others in small business. 

Heather Walker, Fair Trade USA

Ethical and Sustainable Sourcing Spotlight: Tea & Sugar

Heather Walker is a Brand Partnerships Specialist at Fair Trade USA, focusing on beverages, particularly tea. Heather’s interest in Fair Trade began as a Peace Corps volunteer in West Africa, where she lived and worked with a cotton and peanut farming community, and continued with her research into Indonesian Fair Trade coffee as part of her Master’s degree. Prior to joining Fair Trade USA, Heather served with the Non-GMO Project, supporting business development and certification. Heather holds a BA in Environmental Studies and Political Science from the University of Washington, and a Masters in Development Studies from the Victoria University of Wellington in New Zealand.

Erynn Wanek, Yoga Instructor

Erynn is a RYT-200 in Baptiste yoga and has been teaching in the Santa Barbara area for about 5 years. Her love of yoga comes from her own personal wellness journey and using it as tool to heal herself from the inside out. Through yoga, she found a gentle way to keep her body in motion and her mind focused. Join Erynn for morning yoga to get your body moving and your breath flowing.

Barbara Wild, BWild Kombucha, Secretary

Members Meeting

Barbara Wildhaber is the founder of BWild Beverages (BWild Kombucha) located in Molalla, Oregon. She brings over 20 years of experience working in sales and management and an MBA from the University of Portland (go Pilots!) that has been a great foundation for her own business ventures over the years. Barbara uses teas, fruits, herbs and spices to create kombucha flavors that are based on her favorite foods to create an authentic Kombucha that is well balanced between the sweet and tart notes. You can often find Barbara at stores and at farmer’s markets doing her own sampling as she enjoys interacting with her customers and introducing new people to kombucha. When she is not working, Barbara enjoys spending time with her kids and husband especially taking family breaks to camp and enjoy homemade smores next to the campfire.

Amelia Winslow, Health-Ade Kombucha 

Members Meeting

Amelia Winslow joined Health-Ade Kombucha in 2016 to pursue her passion for real food and her desire to make a positive impact on our food system. As Brand Director, Winslow develops programs and messaging to drive the company’s mission forward, leads innovation, and oversees Health-Ade’s sustainability and social impact initiatives. Before joining Health-Ade, Winslow founded the popular blog Eating Made Easy, which answers food questions, debunks nutrition myths and provides practical tips to make healthy eating easier. Winslow is a former personal chef and trained nutritionist with Master’s Degrees in Nutrition and Public Health from Tufts University. She lives in Hermosa Beach, where you can find her packing colorful lunches for her two kids, inventing new ways to upcycle Health-Ade bottles, and tending her plot in Hermosa’s community garden.

Corey Wood, ELIXIR Kombucha 

Members Meeting

Corey Wood, a Louisville, Kentucky resident, co-founded Elixir Kombucha in 2016 with his wife, Danielle and childhood friend, Ryan Cheong. A nurse by trade, Corey developed a strong passion for brewing kombucha after seeing how the probiotic tea made a positive impact on the lives of his friends and family members. As head of operations at Elixir, Corey has helped the award-winning brand scale from 9 gallons to over 1000 gallons and counting. Now, as a member of board of directors of the Kombucha Brewers International, Corey is working alongside industry leaders to strengthen the culture surrounding kombucha production to provide healthy and tasty options for consumers.




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at our expanded 7th annual tradeshow!

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