On a recent visit to Lisbon I was able to visit AMO Kombucha and OH-K! Kombucha. However, I ran out of time to meet with other brands. So, on my return to California, I made contact with Camila from Rooted...
Following our report on the heatwave that saw temperatures in the UK exceed 40°C, we asked brands in France, Spain, and Portugal to share their experiences. As a reminder, these temps are listed in Celsius. For American readers this translates...
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...
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...
Aaron Zober is a blogger and podcaster who publishes The Appropriate Omnivore. In this re-posting from his blog he shares impressions of his first KombuchaKon. The content is re-posted with his express permission. On March 31 & April 1, the...
Kombucha brewers are very familiar with the data points inside their breweries that keep batches consistent and help sales grow. However, in the 24/7 world of brewing, you may not be aware of the many data points outside the brewery...
In this Kombucha 101 series, Tadeusz writes about the importance of all of the 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 discussed...
The Kombucha Brewers International KKON22 conference in Long Beach, California, concluded on Friday April 1 with the Kombucha Kup Awards of Excellence. Eight judges (I was one) spent two days tasting over 80 entries in the seven categories: Original (unflavored)...
Commercial Brewing / Profiles / Tasting Notes
Profile: Selvatica Lab, Piedimonte Etneo, Italy
October 27, 2026
Commercial Brewing / Industry News / Instagram / Social Media / Trends
CONAKOM São Paulo: My Presentation
October 17, 2026
