Boochacha was founded in 2021 at the start of the pandemic lock-down after Hebe Ibbotson had returned from an 18-month career break which took her to Japan. It was while staying in a small town there that she first tasted...
John Holl at Beer Edge has a fascinating hour-long interview with Pete Halupka, founder of Harvest Roots Ferments in Birmingham, Alabama. In a wide-ranging conversation, Pete shares his decade-long experience with fermented and foraged foods that led to a focus...
Britain’s heritage of seaside piers dates from the boom in seaside resorts during the Victorian era. Constructed as simple wooden landing stages for boat trips, piers became complex entertainment venues with ornate pavilions, exotic lighting, and a plethora of fast...
Aqua ViTea (rhymes with Mighty) Kombucha was founded in 2007 by Jeff Weaber who had relocated from Oregon where he’d first brewed kombucha at home in 2002 at the dawn of the commercial kombucha age. He bootstrapped the business from...
Becca Schepps was an athlete who was diagnosed as a Type 1 Diabetic while in her twenties. This, together with an obsession with the video game Mortal Kombat, led her to choose the brand name Mortal Kombucha and the tongue-in-cheek...
Siddhi Tamby started Kultur’d while still in college. When the COVID pandemic hit, she returned from studying in Singapore to her home in Japiur, India, to brew her favorite probiotic beverages: kombucha, kefir and jun. Following an intensive period of...
Lucas Montanari is a biologist specializing in Natural Fermentation with a postgraduate degree in Nutrigenomics and Functional Foods, Integrative Nutrition Health Coach by IIN (NY / USA) and a professor at the FAMESP Graduate Program in Functional Gastronomy. He is...
I came across a young man who is an enthusiastic kombucha reviewer. He’s collected dozens of brands from local stores and plans to publish reviews of them on his Kold Kombucha Instagram and YouTube channels. Eric Brown first tasted kombucha...
I met Andrew Mills online at the recent virtual Kombucha Summit. He held an impromptu Zoom tour of his facility, showcasing his compact production area in a barn on his property in Buckinghamshire, England. He built it for just £12,000...
Olga Sorzano was introduced to kombucha in Siberia by her grandmother, Baba, who kept a jar of continuous brew fermenting on top of her refrigerator year-round. “I would visit her and use any excuse to have a chance to taste...
