SYMBIOSIS Magazine – Spring 2023

The Spring 2023 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June 2020, the second edition in September 2020, the third edition in March 2021, and the fourth edition in November 2021, the fifth in March 2022, the sixth last November. This is the seventh issue.

This edition includes the Agenda to the KKON23 conference listing speaker bios, presentations, and ads for the vendors who attended.

All editions have an ‘evergreen’ lifespan and live forever on the MagCloud.com platform. Anyone can order a printed copy that will be sent directly to them in the mail. It’s the perfect way to get our content out into the world. Order your copy from the link at the end of this post.

This magazine is not just for KBI members. The content is of value for any commercial kombucha brewer worldwide, plus the growing ranks of homebrew enthusiasts curious about scaling up or refining their technique.

Table of Contents

The 54 pages of the Spring 2023 edition includes the Agenda for KKON23. Regular columns include:

• KBI President’s Letter: an update from Hannah Crum.
• Advocacy Corner: Dave Ransom writes on the KOMBUCHA Act.
• Producer Profile: HEX Ferments, Baltimore, Maryland.
• The Women of Kombucha: Tonya Donati, Mother Kombucha, St. Petersburg, FL.  
• Kombucha Kulture: SCOBY-based soap, wood, and rolling papers.
• Book Review: For All the Tea in China, by Sarah Rose.

Feature Articles

• Generative A.I.: Marketing with ChatGPT.
• Hard Kombucha: The Latest Trends.
• Supply Chain Challenges: in a Post-Pandemic World.
• KBI Update: The Verified Seal Program.
• The Science of Kombucha: Hannah Crum on Kombucha, Fermented Foods & The Human Microbiome.
• Road Trip Report: Berlin, Germany.
• Kombucha Kup Ballot: The criteria by which entries will be judged.
• KKON23: The complete Agenda, Speaker Bios, and more for the April 18-20 conference.

Letter from the Editor

Welcome to the seventh edition of SYMBIOSIS, where we continue to explore the world of kombucha and fermented foods. In numerology, seven represents deep thinkers, philosophers, and scholars – individuals whose souls are visionary and whose way of thinking is unique. We are thrilled to have contributors who embody these traits perfectly in this edition.

Our science article features Kombucha Brewers International (KBI) president Hannah Crum. She has authored an in-depth report on kombucha and the human microbiome, highlighting the role of fermented foods in connecting us to the cycles of nature. We also profile HEX Ferments, who opened a new Baltimore storefront that champions sustainable practices to produce more flavorful, nutrient-dense foods.

Despite the supply chain disruptions caused by the pandemic, the kombucha industry continues to innovate. We report on how people have overcome challenges in transportation costs, packaging, energy, and materials. While many are rebounding from these challenges, there are signs of a slowdown in growth compared to the early days. This is reflected in the statistics for hard kombucha–we share insights from industry insiders.

As a journalist covering the kombucha industry, attending the Berlin Kombucha Summit last November was a prime opportunity to explore the local scene and meet with some of the city’s top brewers.

Two standout kombucha breweries I visited were Kulchabox and Bärbucha Kombucha, each offering a unique approach to the craft. Kulchabox shares a similar ethos with HEX, championing sustainable practices and nutrient-dense ingredients to produce flavorful fermented foods. Bärbucha Kombucha, led by legendary brewer Tadeusz Zagrabinski, is a pioneer in the art of fermenting foods and kombucha. Zagrabinski’s dedication to producing high-quality kombucha is evident.

I look forward to brewery visits following the April KKON23 in Long Beach – the full conference Agenda forms the bulk of this edition.

Our book review in this edition looks at the history of tea – the base for all kombucha. We hear how the 19th-century British stole tea plants from China and established plantations in India, showing how deep-rooted the friction between China and the West is.

Technology can also play a role in this industry. I am excited to present at KKON23 on generative AI programs ChatGPT and Midjourney. In fact, I fed a draft of this column into ChatGPT to generate a business magazine version, showcasing how technology continues advancing in this field. You have just read the result!

Lastly, we remind our readers that SYMBIOSIS is an evergreen publication, with past editions available for download or print-on-demand via the MagCloud platform.

Thank you for your continued support and readership.

Order your copy today

Print-on-demand and downloadable PDF versions are available from MagCloud. It’s printed in the US, UK, and mainland Europe with local postage rates.