Home town kombucha #3 This is third in a series of posts featuring kombucha companies based in North-West England. I’m surveying the kombucha scene in the part of England where I grew up, before I left for college, and, eventually,...
Like most brewers, Tom and Charlotte began brewing kombucha in their home in Amsterdam. In 2015 they started brewing commercially, and the spare bedroom became a bonafide home brewery where the flavor development and research began. One year and many tastings...
In February 2016, John Schaffer visited the San Francisco Bay Area from Pennsylvania to watch the Broncos beat the Panthers in Superbowl 50. After the game, he took a side trip to the Napa Valley and tasted kombucha for the...
Note: This interview happened in January, before the COVID-19 crisis. Kombuco Fizz is doing well despite the situation. Their online sales include a 20% ‘Kombuco-versus-Corona’ discount to customers. Founding Kombuco Fizz Three years ago Sophia and Andreas were looking for...
Australian podcaster Kriben Govender is a Food Scientist and Gut Health Advocate. He is the founder of Gut Health Superstore, Nourishme Organics. His purpose is to share the importance of gut health in addressing many different health issues. His podcast...
On Sunday April 5 Adam Vanni, co-founder of Jarr Kombucha, hosted an Instagram Live conversation with the legendary GT Dave, founder of GTs Living Foods. The 40-minute conversation was available for a brief time on the Jarr Kombucha Instagram page....
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...
There’s a new podcast from Chef’s Best, an organization that identifies and honors high quality and great tasting grocery products in order to support the companies that make them and the people who choose to select them. It seems to...
In this interview, Jarr Kombucha co-founder Adam Vanni updates us on the relocation of his brewery from East London in the UK to the Belgian city of Oudenaarde and the 350-year-old Liefmans Brewery. Following the 2018 acquisition by Belgium family-owned...
Brewing commercial quantities of kombucha is a challenge. To produce ‘booch with consistent taste, that meets customers’ expectations and passes inspection, a number of parameters need to be carefully measured and controlled. Accurate measurement enables better control of the fermentation...
