Social media sites like Facebook, Twitter, and Instagram (IG) are rich sources of information about the kombucha industry. In the past year, we’ve published reports analyzing the most active Instagram accounts as well as profiles of the Top 20. These...
Kombucha’s complex flavor profile offers a sober alternative to alcohol in cocktails. There’s a growing list of ‘mocktails’ that offer non-alcoholic alternative refreshments. Beyond this, many brands are taking on wine by promoting kombucha as a drink to pair with...
It costs money to start a business. Funding your business is one of the first — and most important — financial choices most business owners make. Every business has different needs, and no financial solution is one size fits all....
Kombucha Brewers International (KBI) are calling for legislation to stabilize the kombucha industry and protect brewers. The KOMBUCHA Act (Keeping Our Manufacturers from Being Unfairly taxed while Championing Health Act), raising the level at which kombucha brewers will be subject...
High-Hanging Fruit will inspire anyone for whom grabbing the low-hanging fruit is not an option. Zico Coconut Water founder Mark Rampolla argues that you can build a great business when you choose to reach higher. Launching a new category Mark...
The Winter 2020 edition SYMBIOSIS magazine is out now. This is the official Journal of Kombucha Brewers International, a trade publication for the kombucha industry. The first edition came out in June and the second edition in September. We’d planned...
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...
This third and final part follows on Part Two posted earlier this month. This is the last part in this series, and it will cover the time from around 1995 till present. As I mentioned before, the previous time span...
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...
This article follows on from Part One posted last month. Continuing with kombucha history, we move into the second time span which covers the time from 1913 till about 1995. The reason that I have used these cut-off dates is...
Commercial Brewing / Podcasts / Profiles
Profile: Noush|Cha Kombucha, Maastricht, Netherlands
August 31, 2026
