Jo Webster and Caroline Gilmartin are fermentation experts from England. They are active on Instagram as @jo.webster-health and @every.good.thing. They recently posted the results of a fascinating experiment where they tested a range of commercial brands, as well as home-brew,...
Thierry Tran authored a 3-part series in SYMBIOSIS Magazine: (Back copies are available to order.) He now offers independent consulting via Transverse Consulting, contact Thierry by messaging him on his LinkedIn profile. He has published over 20 research papers on...
On the last day of a two-week road trip from my home in the San Francisco Bay Area to Portland and back, I was fortunate to arrive in Fort Bragg when the Wednesday Farmers’ Market was on. I came across...
An article in the May 20 edition of the UK’s Daily Mail newspaper headlined ‘How to tell if your kombucha has been stripped of its good bacteria and filled with sugar – and how to find the ones that really...
Statistics show that 50% of small businesses fail within five years. In October, we looked at general numbers for the kombucha industry. This is the story behind one person’s decision to move on. Eli Cayer founded Urban Farm Fermentory in...
In this BBC Radio 4 program, broadcast on October 8th, host Jaega Wise talks to two finalists in the BBC Food & Farming Awards drinks category and investigates the health claims of kombucha. The Old Tree Brewery, Brighton We profiled...
As a home brewer I’m well aware of the challenges of fermenting consistent kombucha, and accept that my batches vary throughout the year. I’m impressed by commercial brands that are able to produce a standard product week after week. Larger...
This is the second in the series of Profiles of Berlin-based kombucha brewers, which I scheduled around the weekend Kombucha Summit. Meeting a frequent contributor to Booch News and a legend in the worldwide kombucha industry was indeed one of...
In this Kombucha 101 series, Tadeusz writes about the importance of all individual ingredients that are traditionally used to make kombucha. The first part discussed tea. The second part described the varieties of sweeteners. The third part discusses water, and...
In this Kombucha 101 series, Tadeusz writes about the importance of all of the individual ingredients that are traditionally used to make kombucha. The first part discussed tea. The second part described the varieties of sweeteners. The third part discussed...
Commercial Brewing / Podcasts / Profiles
Profile: Noush|Cha Kombucha, Maastricht, Netherlands
August 31, 2026
