VKK 2020 Recordings
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Sessions w Q&A
Bart Watson; Chief Economist, Brewers Assn.
This presentation covers the recent history, demand drivers, shifting sales channels and recent pandemic shifts in the craft beer industry. Where possible, these historical and current trends are used to suggest possible trajectories for the kombucha industry as it grows and develops, in both the total beverage and beverage alcohol market.
- Lori Bolin, BrewLogix and BreweryDB
- Ian Griffin, SYMBIOSIS Magazine
- Hannah Crum, KBI
We emulate our mother culture, the SCOBY, who consistently strives for balance and harmony through mutually beneficial long term relationships. As a young industry, we are ripe for collaboration with like-minded partners who understand that we are “where the Craft Beer industry was 25 years ago.”
Thus when Lori Bolin of BrewLogix & BreweryDB struck up a conversation about how we might be able to collaborate together, we were all ears. With BrewLogix as our magazine design partner and Ian Griffin of Booch News as our Editor-in-Chief, SYMBIOSIS Magazine – the Official Journal of Kombucha Brewers International was born!
This conversation not only shares the possibility of what can be created when like-minds converge but also spark ideas for future collaborations.
- Thad Fisco, Portland Kettle Works
- Patrick Walsh, Portland Kettle Works
Kombucha is a dynamic space – one with rapid consumer adoption and channel expansion, and rapid innovation, delivering against an expanded set of consumer needs. In this session, SPINS will provide their unique cross-channel perspective to help attendees unpack the latest state of the Kombucha landscape. You won’t want to miss this insightful view of performance of the macro beverage landscape, how that influences Kombucha segments today, and where we should be looking for the next horizon of growth.
- Toby Tull, Bare Bucha
- David Aycock, Bare Bucha
The rest of the presentation focuses on helping other brewers understand the need for a fermentation crisis management plan while scaling up. As we all know there are several bottlenecks that can cause issues while scaling up. As we’ve scaled at Bare Bucha, we’ve put certain protocols and procedures in place to help ensure we are maintaining quality while scaling up and monitoring certain metrics to understand if our culture is moving in an unhealthy direction BEFORE it gets to a critical stage.
This talk will specifically focus on the making/brewing of high alcohol kombucha and certain considerations for the high ABV kombucha brewer. It will look into the difference between NA and high ABV kombucha. The talk will also discuss the infamous question of bacteria and alcohol.
Food and beverage competitions can elevate a product by creating standards of quality while bringing it into the broader population’s consciousness; but they don’t come without their challenges. In this discussion, Lindsay will present challenges and opportunities from her experience managing the Craft Malt Cup and as judge for the Great American Beer Festival and World Beer Cup competitions. Participants will walk away understanding what it takes to put on a competition and how competitions can be used to elevate the kombucha category. Plus we will breakout into small groups to brainstorm ideas for creating prizes and awards for the Kombucha industry.
Panel Discussions w Q&A
Panelists:
- Alex Ingalls, Pilot Kombucha
- Tanya Maynigo, Craft Kombucha
- Matt Thomas, Brew Dr. Kombucha
- Matt Witherell, Humm Kombucha
- Chris Ollis, Spring Branch Kombucha
- Corey Wood, Elixir Kombucha
- Barbara Wildhaber, BWild Kombucha
KBI Board Members and Secretary talk about getting started, equipment recs, brewing, scaling, and more!
- Ian Griffin, Booch News
- Deanne Gustafson, Kombucha on Tap
- Lauren Josey, KBI PR & Marketing Communications Manager
Ask us anything about Marketing & PR!
In this Roundtable, questions focused on getting the word out about your brand are answered. From social media tips to garnering media mentions, our experienced hosts offer actionable steps to improve your brand’s reach.
Bonus Pre-Recorded Content
- The importance of an online presence when marketing to today’s consumers
- The costs and benefits of the main channels (website, blog, and social media)
- The value of repurposing content and cross-posting
- Attracting followers, interacting with consumers and the role of paid ads.
- USDA Organic Certification Simplified
- Product Formulation Requirements
- Organic System Plan – What is it?
- Traceability is Key
You’ve been asked to go on live tv, do you know what to do to prepare so that you come off as polished and professional? Winging it is a horrible idea. Deanne Gustafson is a former tv news anchor and reporter and current freelance media spokesperson who will share her top tips for looking and sounding good on-camera. Preparation is critical. Deanne’s tips will cover how to sound and look confident even when you are super nervous, what to do if you mess up, ways to make your appearance so memorable they’ll keep inviting you back!
For kombucha brands sourcing tea and sugar from challenged production sectors, taking action to understand, address, and support meaningful change at origin can be a cornerstone of their sustainability program.
During this session, Fair Trade USA Partnership Development Specialist Heather Walker will share compelling photos that recreate a day in the life of workers at a tea estate in India and a sugar plantation in Paraguay. You’ll learn of critical issues within these supply chains and find out how Fair Trade Committees decide together how to invest their Community Development Funds based on the community’s greatest needs.
Hear, in farmers and workers own words, how Fair Trade USA supports safe and sustainable livelihoods, enables access to essential services, and empowers people to enact change in their communities.
Breakout into small groups to discuss the best way to share the code with regulators and consumers