This post originally appeared in Aneta’s Journal, 221BC Kombucha, Sarasota, Florida. It is reposted with their express permission. I. That “Kombucha Face” There’s a certain look that’s unmistakable. You offer someone a sip of kombucha, and within seconds, eyebrows arch,...
Vietnam has, understandably, stronger associations with coffee than tea. The country exports more coffee than any other country, except Brazil, and cà phê sữa đá (iced milk coffee) is available everywhere, from street corner vendors to 5-star hotels. However, not...
We first reported on Keg Outlet in our February 2020 post Growing Beyond Home Brewing where we referenced three informative videos they had produced: These are among the 90+ informative videos that Keg Outlet have posted to their YouTube channel....
Bristol, UK-based Caroline Gilmartin has a PhD in microbial genetics and champions the importance of fermented foods and gut health. She runs fermentation workshops and explains the science behind fermentation. She has a Substack newsletter and Instagram and is a...
The inventive Andrew Mills, owner of Nunc Living Jun Kombucha in the UK, has developed an intriguing generative AI for kombucha home brewers. Andrew authored a recent Booch News guest posting championing the benefits of generative AI and unveiled a...
Michael Churchill and his wife Natalia Amijo are industrial designers living in the San Francisco Bay Area. They have employed their design chops to create KOMBU — a sleek, if pricey, appliance for home brewing kombucha. Their “Fermenstation” features a...
Brewch flavorings were created in 2016 by Brendan Woodward, a kombucha enthusiast. He intended to develop a range of flavors for his home brews that were as healthy and efficient as possible. In 2020 his friend Arturo joined the project...
Welcome to the first podcast of the New Year featuring bestselling author Duff McDonald! Duff is the author of several critically acclaimed books, including “The Golden Passport: Harvard Business School, the Limits of Capitalism, the Moral Failure of the MBA...
A persistent myth advises that the tea brewed to make kombucha should be sweetened with “sugar to taste.” This is wrong. The right information As Hannah Crum explains in Chapter Four of her excellent Big Book of Kombucha, a standard...
The Virtual Brewers Conference took place online April 21-23. Stout Tanks and Kettles in Oregon presented ‘The Brewer’s Journey: Timeline for the aspiring brewer‘ and kindly made it available for free replay. Although the content was aimed at craft beer...
Commercial Brewing / Podcasts / Profiles
Update: Kova Kombucha, Puerto Vallarta, Mexico
February 3, 2026
