The news out of the UK is dire warnings of an unprecedented heatwave July 18 & 19 for a country not accustomed to high temperatures. For the first time temperatures of 40°C have been forecast in the UK and the...
This is the second report from Lisbon, where I spent Friday, June 24, visiting OH-K! Kombucha in the morning and AMO Kombucha in the afternoon. I want to thank everyone who hosted me with typical Portuguese grace and openness. Artisanal...
Following a visit to Aquela Kombucha in Porto, my journey along the west coast of Portugal in my brother-in-law’s sailboat reached the port of Cascais, which is a short train ride from the capital Lisbon. Despite the short notice (there...
Kombucha exists as a vehicle for positive change and it is for this purpose that I share it, so that it catalyzes the discovery of new, healthier and more sustainable paths. Maria Lima, Founder & Owner Aquela Kombucha is located...
While France is stereotypically the land of black coffee and Gitaines, there are early indications tastes are changing. On a recent visit to La Rochelle, I was delighted to discover not one, but two shops selling premium teas. The French...
Fermenting & Co is a new kombucha company in Les Sables-d’Olonne in the department of Vendée. It was founded by two cousins, Florian Chupeau and Alexia Arrivé after they visited the United States and Australia. Florian discovered kombucha during his...
The owner of GO Kombucha based in Hastings on the south coast of England has posted this announcement to Instagram: For 6 months we’ve searched high and low for a first rate pair of hands to train to take over...
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...
This is the first of a new series of Booch News posts telling the stories behind new commercial kombucha brands. The inspiration for ‘Starting Out’ was NPR’s ‘How I Built This‘. Every kombucha company launched their brand in a unique...
Very few people start drinking kombucha because they are happy with the ‘same old, same old.’ Our customers are, by definition, people willing to embrace new experiences, products, and tastes. As individuals, they each have reasons for making the leap...
