The Fall 2022 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 of this quarterly publication came out in June 2020, the second edition...
The Spring 2022 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 of this quarterly publication came out in June 2020, the second edition...
The Fall 2021 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 of this quarterly publication came out in June 2020, the second edition...
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 of this quarterly publication came out in June and the second edition...
This article follows on from the Introduction posted last month. For the ease of presentation, I have decided to present this entire topic in three different parts. Part 1 will describe the period spanning from the beginning up till the...
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...
Kombucha Brewers International (KBI), the leading trade organization committed to promoting and protecting commercial kombucha brewers around the world, has declared February 21, 2020, as the inaugural World Kombucha Day. Not to be confused with National Booch Day, which a...
KombuchaKon 2019 kicked off this evening with a reception in Long Beach, California. This was the 6th Annual KombuchaKon. It started as a meeting of 40 founding companies, and has now grown to attract 400 participants at this years event....
