Commercial kombucha producers continue to struggle with microbial instability, fluctuating alcohol levels, and the risk of ongoing fermentation that can lead to over-carbonation or even exploding bottles. Achieving true shelf stability—without losing flavor, authenticity, or beneficial lactic acid bacteria—remains one...
Following the recent interview of Ronald Chapdelaine of STEALTH Naked Kombucha by Stéphane Erler of Taiwan’s Tea Masters I called Stéphane to find out more about his upscale tea export business. Ronald sources his teas from Tea Masters and I...
As reported in the recent profile of Paper & Tea, there’s a European trend for consuming quality teas. This can only benefit kombucha brands, that market to the same consumers. During my recent visit to Berlin for the Kombucha Summit,...
Long before American hippies (and GT Dave) discovered it, kombucha was a staple in Russia. Tea Mushroom There was a time, back in the USSR, when most households brewed a concoction known in Russian as a chayniy grib, or “tea...
Many kombucha brewers fit the classic definition of a small business. For those based in the USA, there are a number of financial resources available that provide relief during the time business is impacted by the Coronavirus Pandemic. Two Resource...
Members of Kombucha Brewers International will be aware of the SCOBY DNA Sequencing Study launched in partnership with Oregon State University. Their initial report contained a wealth of information on the composition of different SCOBYs, which microbes are common across...
Commercial Brewing / Podcasts / Profiles
Update: Kova Kombucha, Puerto Vallarta, Mexico
February 3, 2026
