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Our next Capitol Hill Climb to support the KOMBUCHA Act is NEXT WEEK. This is a unique networking opportunity for ANY USA based Kombucha brewers to not only exercise their rights as US citizens but also to share quality time with fellow brewers. Here are all of the great things we do on our biannual Hill Climbs!
More information about the KOMBUCHA Act and our lobbying efforts can be found on our website.
If you are available to join us, please contact KBI at info@kombuchabrewers.org to receive updated information as it becomes available.
We are booking an Airbnb that will be located near the Congressional offices, so please let us asap then if you would like to stay with us. The final cost is a LOT less expensive than renting a hotel room and allows all of us to share space, break bread and have fun!
We had a productive Hill Climb in DC! We had nine brands from six different states gathered in Washington DC to exercise their rights and educate lawmakers about the KOMBUCHA Act. We attended a total of 19 meetings with members of the Senate Finance Committee, House Ways & Means Committee as well as with Minority Leader Sen. Chuck Schumer (D-NY). Stay tuned to your email box as we will be asking Kombucha brewers across the nation to sign letters exhorting their Congresspeople & Senators to support our legislation. If you’d like to volunteer to be the lead member in your state or district, please email info@kombuchabrewers.org for more details.
Check out our lobbying resources here. KBI Members can view lobbying training videos and learn more about the Act here.
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Nicole Leon, Verde Sol, Belen, Costa Rica Q: When did you first discover kombucha? A: I first discovered kombucha 5 years ago. Q: Why did
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1 thought on “September 2019 Hill Climb”
As a kombucha brewer, we strive to keep our alcohol level low as a health beverage. All food and beverages ferment during digestion which at some point turn to alcohol in the digestive tract. Therefore, low levels of alcohol in kombucha are a natural process of fermentation outside of our digestive tract which actually helps the consumer to digest it and other foods eaten.
One way to prevent alcohol development is to lower the pH of the kombucha to a level close to vinegar. Kombucha with this low level no longer quenches thirst and competes with the naturally occurring probiotic benefits of the beverage. To offset the vinegar’s acidity, many brewers compensate by increasing the sugar. High sugar beverages are not good for humans. Another way to control low levels of alcohol development is to reduce the sugar, tho reducing too much will compromise the culture during brewing.
I personally don’t believe in drinking alcohol. In light of the above reasoning, please consider increasing the legal limit, if ever so slightly.
Thank you.
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