KKON 2022 Recordings
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Future of Kombucha
SPINS representative, Caroline Davidson, reviews current trends and sales trajectory for kombucha collected from retail scan data.
Alva talks about all things cannabis: the federal and state legal landscape, how beverage companies (nonalcoholic and alcoholic) are maximizing opportunities, what to watch out for and how to plan for the future.
Alva Mather focuses her practice on alcohol beverage and cannabis regulatory and commercial matters. She represents companies in the alcohol beverage industry, including brewers, distillers, wineries, importers and retailers. Additionally, she works with clients in the growing cannabis space and has in-depth knowledge of the evolving legal and regulatory issues facing this industry
Linda Appel Lipsius, Teatulia
get there? What you should focus on first? Teatulia’s Founder, Linda Appel Lipsius walks through where to start, mistakes, and advice for growing your business.
Kombucha Science
As the Kombucha industry expands its reach, more attention is placed on the microorganism that makeup the symbiotic culture of bacteria and yeast. Recent works in the field of food microbiology has shown Brettanomyces, a genus of fermentative yeast, and Komagaetibacter, an acetic acid bacterium, to be prevalent in the typical commercial SCOBY.
Although we are starting to understand what is in the Kombucha SCOBY, there are still many questions about how the yeast and bacteria respond to different fermentation conditions. Production parameters, such as temperature, oxygen availability, sugar type, vary from brewer to brewer. It is unknown how these variable environmental conditions impact the SCOBY’s composition and performance. This talk will explore how the Kombucha microcosm responds to the varied production parameters.
Thierry Tran, Researcher, Univ. of BURGUNDY / Biomère (Jubiles) / Institut Agro Dijon
Researcher Thierry Tran will present the results from his investigation on the origins of kombucha’s olfactory profile in his review paper, “Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha.”
Why does kombucha smell the way it does? Tran will outline the impacts of tea type, process, and microbial composition on the presence of volatile compounds in kombucha and the influence of those parameters on its olfactory profile. This talk brings kombucha brewers newly discovered information on one of the least understood aspects of kombucha.
Resilient Business
Shane Dickman of Rocky Mountain Cultures covers what to expect when working with a copacker, as well as requirements to package for another brand or company.
During the course of the presentation, he’ll cover capacity, research and development, quality assurance, and execution.
Thad provides an overview of planning your production facility – from idea to startup and every step along the way. Applicable to new brewers and those who are scaling up into new spaces.
Thad Fisco made his mission to “Bring the World More Beer” (and now Kombucha) in 2011 when he founded Portland Kettle Works and Labrewatory, experimental brewery and tap room in Portland, Oregon.
The PKW and Labrewatory team’s passion for craft beer, booch, and coffee and devotion to entrepreneurs has helped them deliver over 250 brewing systems to startup breweries on 5 continents with an over 97% client business success rate. Thad’s experience is in manufacturing, brewery operations, real estate development, finance, and commercial construction.
Customers are the reason you have a business, but they’ll take their business elsewhere if you don’t or can’t cultivate loyalty. Creating customer loyalty means listening to customers, learning what’s important to them, and using their input to build a relationship with them.
With an 86% customer return rate, Jeanette and Lyz Macias of Seeking Kombucha highlight a few ways you can build and maintain customer loyalty.
Brian Stegmann of the International Society of Beverage Technologists discusses how to adapt to the new business climate involving ongoing COVID disruptions and supply chain issues.
This presentation will provide you a road map of issues you will have to deal with along with what programs your company needs to design and implement to be able to quickly and effectively adapt to supply chain shortages and quality concerns.
Sponsored Sessions
Panel Discussions
- Ian Griffin, Booch News
- Markus Klöf, The Good Guys
- Lucas Montanari, Fermenta Com Ciência
- Justin Nix, Sierra Nevada Brewing Co (Moderator)
By now, everyone knows that social media is essential for business. Still, as busy as things get, this piece often gets underprioritized. In this new era ushered in by the pandemic, brands depend more than ever on these channels of communication to maintain visibility and relevance. This panel of social media experts will discuss how to translate virtual engagement into real world sales.
- Jessi Hoeft, Ensign Beverage
- Laura Rideout, Culture Shock Kombucha
- Greg Goodman, KTonic
- Zane Adams, Buchi Kombucha (Moderator)
Self-funding and investments may be the traditional methods for financing a business, but they certainly aren’t the only ones. Panelists discuss creative solutions they’ve found through grant funding and government programs to obtain the funds they needed to build infrastructure and hire employees. There are always more solutions than you think!
- James Conery, Manger of Innovation, Sierra Nevada Brewing Co.
- Steve Dickman, Owner/Brewmaster, Rocky Mountain Cultures/High Country Kombucha
- Joshua Rood, Dr Hops Real Hard Kombucha
- Joe Carmichael, Co-Founder, Local Roots Kombucha (Moderator)
Hard kombucha is undoubtedly a category to watch, and one that many brands are considering for future product lines. Representatives from three major companies making hard kombucha will talk about how they got started and overcame some of the challenges of producing hard versus soft kombucha.
- Montia Garcia, The Perfect Purée of Napa Valley
- Paul Whitman, Fruit & Vegetable Category Manager, Global Organics, Ltd.
- Jennifer Lyons, Happy Leaf Kombucha
- William Davis, VITALITEA HAWAI’I
- Corey Wood, Elixir Kombucha (Moderator)
Out of the many ways to flavor kombucha, which do you choose? Have you made an informed choice? Brewery and supplier panelists will discuss the various types of inputs used to flavor kombucha and how to select flavors that stand out on the shelf while staying on-trend.
- Mike Landa, Fermentologist, Idaho Kombucha Co.
- Chad Huniu, Co-Founder and Head Brewer, Fermensch Kombucha
- Kendra Sepúlveda, Co-founder, Director of production, Probio Drinks
- Chris Ollis, Owner , Spring Branch Kombucha (Moderator)
What does it take to build a kombucha business from the ground up? On this panel, attendees will hear from three brewery founders as they talk about infrastructure, hiring, finances, and how to manage the day to day challenges of running a small business.
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