'Booch News

I first met Chris Olsen at the April 2023 KKON conference in Long Beach, California when he ran the bulk supply tea division of Teatulia Organic Teas, supplying kombucha brewers, craft beer brewers and other tea companies. As Teatulia’s longtime in-house tea expert and formulator, Chris developed deep, garden-level knowledge of tea cultivation, blending, and extraction while working across various formats, including fresh-brewed tea, craft beer, kombucha, and ready-to-drink beverages. In April last year, Chris bought out the bulk supply division of Teatulia’s business and launched his own venture to continue that work independently. Chris and I connected on Zoom where he shared the story of Freshstate Organic Tea & Botanicals, a sourcing and supply partner built on transparency, premium quality, and long-term relationships — connecting exceptional organic gardens with brands that care where their ingredients come from and how they’re grown. They are one of the largest tea suppliers in the kombucha industry. Tea Garden Partnership Freshstate partners with growers who invest in people, education, and resilient communities. They focus on organic, rainforest alliance, kosher, fair trade, and regenerative options. Their areas of impact include: Regenerative Organic: Promoting organic, regenerative farming practices that restore land, improve yields, and protect ecosystems. Fair Wages: Championing fair wages and ethical labor practices that improve living standards across tea-growing communities. Carbon Neutral Farming: Investing in carbon-neutral tea processing and farming systems that eliminate emissions and reduce environmental impact. Biochar: Using natural biochar to enrich soil health and regenerate organic tea fields without synthetic inputs. Early Childhood Education: Supporting early learning through preschool and primary school programs serving hundreds of children in tea-growing communities. Adult Education: Expanding access to adult education programs that improve literacy, skills, and economic resilience. Cattle Lending Program: Empowering families through cattle lending initiatives that create sustainable income and long-term livelihood security. Biogas Production: Generating clean energy from compost and agricultural byproducts to reduce fuel use and improve air quality. Women’s Literacy: Advancing women’s literacy programs that dramatically increase education access, income potential, and household stability. When you source tea from Freshstate, your spend directly supports growers who invest in people, education, and resilient communities. From supporting schools, healthcare, and clean water in India and China to advancing literacy, gender equity, and agricultural development in Egypt, these programs empower thousands of children, farmers, and families. Beyond supporting existing efforts, we actively collaborate with our partner gardens to pilot new programs, driving even greater, long-term change. To date, their most impactful program has been at the Kazi & Kazi Tea Estate in Bangladesh, where they’ve spent the last 25 years transforming 3,000 acres of barren land into a thriving ecosystem. Teas Freshstate’s portfolio includes a wide range of organic teas and botanical ingredients across four core categories: organic black teas, organic green teas, organic white teas, and organic botanicals. They specialize in tea grades specifically used for optimal fermentation, commercial extraction, and one-of-a-kind blending. Organic Black Teas: Decadent, malted, and caramel-forward black teas sourced from Sri Lanka, Bangladesh, India, and China, offered across a range of grades to support refined applications. Organic Green Teas: Fresh, vegetal, and softly toasted green teas sourced from China, offered in classic styles and functional grades to deliver balance and blending versatility. Organic White Teas: Delicate, lightly floral white teas with a soft sweetness and gentle body. Sourced from China and Bangladesh, elevating blends with elegance and nuance. Organic Botanicals: Vibrant, aromatic botanicals such as Rooibos and Hibiscus in a range of grades. Sourced from Egypt, Bangladesh, and South Africa, offering natural sweetness and layered flavors. Includes premium mint from the West Coast of the USA. Kombucha expertise I know a lot about tea and kombucha. I have been focusing on this for a long time, and I don’t want to say I’ve seen it all, but I’ve seen quite a bit. So, I can always find pinch points for companies that are new, where they might be leaving money on the table, or seeping too long, or they’re using too much tea, or they’re, you know. So my goal is to educate people so they know their options, and they may or may not want to try different styles once COGS becomes important. Part of the partnership of working with Freshstate is that you get all the knowledge that I have here just with tea, with blends, with extraction, styles, equipment, scalability. And I offer that at no cost; it’s just part of the overall partnership. Oftentimes I have so many conversations with people that decide not to use me either, but my heart’s still good. I want people to know their options, because I feel like it’ll come back around at some point. We specialize in grades that are made for extraction and fermentation. I don’t bring in the super high-end specialty, the extra twist that tastes amazing on its own and looks even better. We focus more on grades that lend themselves best to extraction and fermentation. So it’s different. You’re going to look at it, and it’s not going to look as beautiful, but it’s going to perform and taste the same. It might be a secondary or a tertiary grade, maybe even lower in some contexts. When you go through fermentation, it strips away the subtleties of a high-altitude oolong that costs $80 an ounce. So, if you’re a commercial brewer, my question would be, hey, why are you spending $80 an ounce when you could be spending 100th of that and achieve the same flavor profile, right? So if you like the high-altitude oolong, here’s a tea that, after fermentation, is going to taste almost exactly the same. Tea is priced based on two factors. One is the taste, the provenance, and how good the vintage is. The second is how good it looks. I’m taking away the how good does it look, which means I can buy at a discount because when you’re brewing kombucha, who cares how it looks? You’re putting it in the bag, you’re steeping it, you’re fermenting it, and then you’re throwing it away or hopefully composting the leaves at that point. So that’s what I’m doing. Teas that taste and perform the same. It’s also an oolong, but it’s not an $ 80-an-ounce oolong. And it’s going to be the same, which will help a kombucha brewer’s COGS. It’s also going to help them scale because some super high-end teas are really hard to source year-round, which causes out-of-stocks. So, I try to educate and bring awareness of these alternatives. Tea Origins Freshstate believes you should always know where your tea comes from. They source directly from trusted gardens worldwide where they’ve built transparent, long-term relationships. This ensures the highest quality, consistency, and positive impact from origin to final application. Podcast Tune in to the podcast to hear Chris tell the story of Freshstate Tea & Botanicals. The post Profile: Freshstate Tea & Botanicals, Denver, Colorado appeared first on 'Booch News.

Ao final da CONAKOM, perguntei aos participantes sobre os desafios que seus negócios enfrentam, o futuro da kombucha no Brasil e o que acharam da conferência. O podcast está em português; uma tradução para o inglês encontra-se logo abaixo. >>> At the conclusion of CONAKOM I asked attendees about the challenges their businesses face, the future of kombucha in Brazil, and what they thought of the conference. The audio podcast is in Portuguese, an English translation is printed below. My name is Sereno Carvalho of Kombucha Vallis. We are located in Aiuruoca, in southern Minas Gerais, in the Serra da Mantiqueira, the magical Mantiqueira Mountains. The biggest challenge to our business in the sector here in Brazil that we face is refrigeration logistics. We also face a major challenge with MAPA registration in our region because we are very high up in the mountains and don’t have enough infrastructure to complete all the registrations. But soon, God willing, we will be able to do it, and we will improve our logistics so we can share this elixir of youth with the whole country. And everything we can do to make this happen, we will be able to do, because we strongly believe that kombucha is the best drink in the world, and it is mainly what we manufacture jun kombucha which is the champagne of kombucha. My name is Patrícia, I am from Kombucha Patyom, in Florianópolis. My biggest challenge today in the kombucha business is logistics, the transportation in the refrigerated chain. So, currently, I only distribute locally, only in the city where I produce, and we very rarely send it to other states, because of the need for refrigerated transport. I am the secretary of ABKOM, together with a new board our idea is to create regional cores to group people and make a collective purchase of ingredients. For example, I was talking with our tea supplier,  Amaya Chás, about creating a group in the southern region to make a big purchase. This makes it easier, reduces transport costs, and ultimately helps everyone in the kombucha chain. My name is Guilherme with Aina Kombucha from Florianópolis, Santa Catarina. Well, I think the future of kombucha in Brazil is very promising. It is a fairly new market, which has brought increasing numbers, and more and more people are getting to know kombucha, are developing the taste for kombucha, and we have everything to develop this market and be able to introduce this drink, which is so good, so beneficial for our health, to all people. I think it is a movement that has been happening gradually, with people becoming aware of the need to seek health, to seek better food and drink, more beneficial, identifying that our body is one. So, we need to take care of it, so we can live and help this world. Good morning, I’m Yurum, from Cosmic Kombucha in Florianópolis. And the question that was asked was, what is the future of kombucha in Brazil? What do you foresee? So, I think it is a very interesting question, and as I learned from the wine industry, understanding their systems and structures, I think it is very interesting that yesterday it was suggested to categorize kombucha in various types, various styles. First, for the consumers, to better understand what kombucha is, and how to understand kombucha, but also for the producers, it is a certain way of producing the drink. So, I think that in the world of kombucha, as with wine, we can categorize and systematize it even more. Because we are a very young category, the first commercial kombucha was only in 1995, so we have a very long future to standardize and systematize kombucha for better understanding. My name is Fabiana, I am with Gaba Kombucha in Porto Alegre, Rio Grande do Sul. I think the biggest lesson is to have a network, to share knowledge, especially between big companies, to help us grow. My name is Manuela, we are from NatuVerde, in Roraima, Boa Vista. It is about standardization; it is important for the organization of the company as a whole. We see that small companies have the same difficulties about standardization, the organization as a whole, the sales, we still do everything, we are making kombucha, we are selling kombucha, we are charging, so we must standardize to really focus on the client, on the final customer. So, at this point, we focused a lot on the organization as a whole, which helps us organize our company better.  I am Manuel, from NatuVerde, in Boa Vista, Roraima. The highlight of the fair is the network, precisely this exchange of information that is very necessary for us who are close to producing; this is the biggest highlight. And the three main learning points, one is the focus on the quality of the product, two is the question of always improving the process, that is, always checking the levels, what is needed for the kombucha, the final product to be good, and my third learning is that kombucha has a very large field to evolve. It would be these three points. I’m Flavia Yuri, I’m from Com, Biotechnology Engineering from Curitiba. I think it was very important to participate in this event to get to know the state of the industry both in Brazil and in the world, and the main learnings are that everyone is facing difficulties, everyone has doubts, wants to learn more, and also to know that many innovations are hidden out there and are being discovered. I’m Samuel, owner of Raízes Kombucha, from Curitiba, Brazil. I really like to participate in CONAKOM, precisely for the incentive and the propagation of kombucha culture here in Brazil. I honestly see that both the level of propagation of kombucha culture in Brazil and also the networking between producers, businessmen, and entrepreneurs. For me, this is of great value. I would sincerely like that many more kombucha enthusiasts, producers, businessmen, even other people connected directly or indirectly, participate because this meeting is very rich and adds a lot to society and especially to the propagation of culture in Brazil. So, it’s very rich. I’m particularly fascinated, I’m grateful. Good morning, my name is Rafael, I’m from Puro Verde, here in São Paulo. The CONACOM event this year was very cool, and I think the big point of the event was to see the evolution of all brands and how the problems are inherent to all companies. I’m Abner Portugal, from Kombucha Unaqui, located in Feira de Santana, Bahia, in the northeast of Brazil. CONAKOM is always good for several reasons, to meet friends, discuss important issues, understand the market, understand how each region is working. And of course, drink kombucha of friends and partners. So, the event is always very important, and see you next time. The post CONAKOM São Paulo: Day 2 – Audience Experience appeared first on 'Booch News.

No início da 5ª edição anual da CONAKOM (Conferência Nacional de Produtores de Kombucha), circulei entre o público e perguntei o que esperavam obter com o evento. Ouça o podcast abaixo para saber quais são as expectativas deles. O podcast está em português; uma tradução para o inglês encontra-se logo abaixo. >>> At the start of the 5th annual CONAKOM (Brazilian National Kombucha Producers Conference) I circulated among the audience and asked them what they hoped to get out of the event. Listen to the podcast below to hear about their expectations. The audio podcast is in Portuguese, an English translation is printed below. My name is Gabriel Camargo Aguilheiro. I’m from Porto Alegre, Rio Grande do Sul. I’m here to give a lecture about Gaba Kombucha, which is owned by my wife, Fabiana Scherer. I’m Larissa, from Alegre Kombucha, from Cabo Frio, Rio de Janeiro, Lagos region. We came to the lecture to meet other brands, other suppliers, and also to present our Alegre Kombucha. My name is Jane. I’m from the Federal Institute of São Paulo. I’m a chemistry teacher. I came to the Congress for the first time to know a little more about kombucha, because I want to start producing. I’m Maria Lenas, from Mato Grosso do Sul, Dourados. I’m a kombucha manufacturer. My name is Marco. I’m a craftsman. It’s the fourth time I’m here, the fourth year. I’m enjoying it a lot. My name is Ricardo. My company doesn’t have a name yet. I’m from Botucatu, São Paulo. I have a small homemade kombucha production. I produce kombucha for myself, for my friends. I’m evaluating the possibility of producing it commercially. I’m here to learn about it, to understand how to scale the production, industrialize it, commercialize it, and things like that. My name is Patrícia. I’m from Kombucha Patyom, from Florianópolis. What do I expect from the conference? A lot of networking, exchanging with people, tasting kombucha from other states, different from mine, and coming back home to produce, fed by these flavors, these aromas, from the meetings here. My name is Pedro Felipe. I’m from Kombucha Vallis, from the south of Minas Gerais, in Aiuruoca. This is our fourth time participating in ConaKom. Out of five, we’ve been here four times. We like to come here to gain knowledge, to meet people, to taste kombucha from all over Brazil, and to bring our kombucha to people, which is a different kombucha. It’s a kombucha made with honey, the Jun kombucha, and that’s it. Let’s see the next one. I’m Gabriel, from KDT, from Ayuruoca, and I’m here with my father, who owns KDT, and the current president of ABKOM. I’m here to help my father and other members to prosper in this wonderful event that brings together all the best producers and brings a sense of community that we need to grow as an industry. I’m Fernando Gradim. My company is Kombucha da Terra, currently KDT Bebidas Fermentadas. It’s located in Vale do Matutu, in Aiuruoca, Minas Gerais, at the top of Mantiqueira. I’ve been producing kombucha since 2016, commercially since 2017. I’ve been part of ABKOM, the Brazilian Kombucha Association, since its foundation in 2018. I’m currently the president of ABKOM for the next biennial, and we have a great project to make kombucha in Brazil known by more and more people. Today, kombucha in Brazil is known by, at most, 2% of the Brazilian population. Our project, as a group, as a collective, is to make kombucha in Brazil known by at least 10% of the Brazilian population by 2030, knowing what kombucha is. You don’t need to have tasted it. You just need to say kombucha, and they’ll say, oh, that probiotic bubble tea. Okay, that’s what we need to make kombucha grow in Brazil, because Brazil potentially has the potential to be the second largest kombucha market on the planet. We have the potential. We need to work as a collective for that. My name is Rubens, and my business is in Belém, north of Brazil. And I make kombucha with Amazonian flavors, fruits. We serve all of Brazil, from north to south, all regions, and we also have several clients outside of Brazil. Hi, my name is Kim Guerra. I’m the owner and director of research and development of Mikro Adventures Soluções. We are located in Mococa, in the countryside of São Paulo, but we serve all of Brazil. From north to south, all regions, and we also have several clients outside of Brazil. We are a consulting company that serves its operation from concept to scale. Be it a kombucha, a functional drink, an alcoholic RTD. We were born from kombucha, but we derive to other drinks. So, stay on the podcast with Ian, a great guy, a great kombucha character in the world. We can only thank you. Long live Booch News! Oh yes, we met the conference on Instagram, and we like kombucha a lot. And we are starting to manufacture now. I am Maquesia, from the drink Rio Branco, from Astorga Paranópolis. We are RTD of the company, and we came to acquire knowledge. Hello, I’m Erika, I’m from the company Rio Branco, from Paraná, from the city of Maringá. And I came here to improve my knowledge. My name is Yorun, from Cosmic Kombucha, located in Florianópolis. Since I’m a kombucha producer, I’m gathering all the information, which for me is a lot about learning, to inform myself and to go deeper into the world of kombucha. My name is Gabriella, I have a little kitchen in Penedo Itatiaia, where I do natural fermentation, kombucha, breads and other bits and bobs. And what I hope to get out of the conference, I hope to learn more about alcoholic kombucha, the specifics, you know, get into some details, the processes, yeah, to really sort of hone in on how to make a solid sort of consistent product out of natural fermentation. The post CONAKOM São Paulo: Day 1 – Audience Expectations appeared first on 'Booch News.

The day before CONAKOM, I visited the fermented food and beverage bar in Sao Paulo, which is the showroom for the products produced by Companhia dos Fermentados in their factory located in Barueri, in the northwestern part of the Metropolitan Region. I met company co-founder Leonardo Andrade, who started the company 10 years ago with his husband, Fernando Carvalhaes. Their company creates innovative fermented products rooted in Brazilian biodiversity. In addition to producing over 80 original foods and beverages, they provide training, publish books, and develop products and projects for brands, industries, restaurants, schools, and businesses. Products include kombucha in various flavors, kombucha vinegar, shoyu, miso, wines, and more. They employ 40 people and teach fermentation classes, both in person and online. Their 2020 book Livro Fermentação a Brasileira (The Brazilian Way of Fermentation, available in English)) and the more recent Livro Açúcar, Álcool e Vinagre (Sugar, Alcohol, and Vinegar Book) are part of a concerted campaign to bring fermentation into Brazilian kitchens. A new book on fermenting solids like cheese, bread, and miso is in the works. Kombucha flavors Cashew Hibiscus, Ginger, and Pink Peppercorn Jabuticaba Passion fruit and lemongrass Mate with lime Green grape with mint Selected quotes People started to talk about us. Asking who are these guys fermenting foods, kombucha, fruit wines, and vermouths? And in less than two years, we had to move to another place. And that year, we produced kombucha for a big chain of pharmacies in Brazil. We started to produce 50,000 bottles of kombucha per month and that then grew to 1000,000 bottles a month that were distributed across the whole country. The shop functions as both a bar and a showroom. It’s a place to try out new flavors. Every day that someone comes into the shop, we have to teach them about fermentation, and what this kind of fermentation is, and what’s kombucha, since it’s not so common. We show them how to add juice, to make it more like a soft drink, and also how to use in the kitchen. For example, adding a garnish to the drink, and so on. We like to show how we can apply the flavors of Brazilian fruits. For example, you were drinking a kombucha made with jabuticaba, a Brazilian fruit. While it is common to have pineapple, or apple, or spices in kombucha, it’s not so easy to find kombucha with Brazilian fruits. So, here we like to do this kind of thing. In Brazil, I realize that everybody is starting to talk about fermentation. We have a lot of bars that are making their whole menu based on fermentation. I was in one yesterday. Everybody is looking into fermentation and asking how they can apply it. Chefs are realizing they can bring a new flavor to an ingredient. It can be raw, it can be cooked, or it can be fermented. Each one of them will bring a new way to prepare a dish. Podcast Check out the podcast to hear my conversation with Leonardo. The post Profile: Companhia dos Fermentados, São Paulo, Brazil appeared first on 'Booch News.

The day before CONAKOM, I visited Raphael Hennies, founder of Puro Verde Kombucha, at his factory in one of São Paulo’s last industrial areas. Raphael founded the company in 2013, after experimenting with cold-pressed juices. He now manages multiple product lines under the WeBev umbrella. In addition to kombucha, which accounts for 70% of sales, they also produce a shelf-stable carbonated tea, High hard kombucha (6.2% ABV), and a range of Amaz energy drinks. He started the company at home, then opened a small factory in 2015, moved to larger premises in 2018, and last year moved into the current location, which he shares with the Tarantino Cervejaria beer brewery. Tarantino is the city’s largest independent brewery. The brewery hosts up to 40,000 people annually in an event space where Puro Verde beverages are sold alongside the beer. Raphael’s goal is to become the leading producer of kombucha and associated healthy beverages in south-east Brazil. Production Puro Verde is fermented from green and black tea, with the addition of an in-house concentrate that ferments over six months to optimize acidity. They check chemistry and quality in their own lab and ferment in 1,000-, 2,000-, and 4,000-liter tanks. Most of their sales are in glass bottles, with only a small percentage in cans. Their fermentation area is separated from the beer brewery. Negative air pressure ensures there is no risk of cross-contamination. Distribution Retail represents 60 percent of their business. Bars, restaurants, and bakeries represent 35 percent, with online sales of around five percent. They distribute directly to retail stores. They have a second distribution hub, 700 km to the south, in the health-conscious state of Santa Catarina. Flavors While green and black tea form most of the base, they also brew with Guayusa from the Amazon. Two percent of sales go back to preserving the rainforest. Where possible, they buy flavoring herbs and fruits directly from the farmers. Butiá: green and black tea, butiá, a native Brazilian fruit, offering a bittersweet, slightly tart, and extremely refreshing profile. The butiá fruit comes from a palm tree considered sacred by some indigenous tribes. They bought the whole crop from one farmer and are storing the fruit in cold storage to meet their needs for the year. Hibiscus and Pineapple: green and black tea, and passion fruit pulp. Immunity: green and black tea, passion fruit pulp, ginger, and turmeric. Passion Fruit: green and black tea with apple, passion fruit, and molasses. Mate and Ginger: mate, green and black teas, ginger. Blueberry: Their best seller!  Green and black tea, blueberry juice. Grape: green and black tea wit, grape pulp. Better together Raphael is a major supporter of Brazil’s kombucha industry. He has hosted factory visits for other small kombucha companies not only to help them understand production, but also to share his commercial strategy, logistics, and what makes a kombucha business profitable. This is especially challenging in the current economic climate in Brazil, where inflation in his supply chain has increased costs by 20 percent. Meanwhile, because kombucha is already a premium-priced beverage, he can’t pass these costs on to consumers. Since 2018, we have hosted many events at our factory to help small companies understand the process and the market.  I’m glad we could help so many businesses along the way. It’s not just about production; it has to be a profitable business. Most people in the kombucha market dream about their passion for the drink. So, at these meetings, we talk about the business side, the commercial strategy, the logistics, things that really make us profitable. We need to help each other. There is space for everybody. CONAKOM Raphael is scheduled to present on October 15 at the CONAKOM event with a talk titled ‘From 0 to 50,000 liters of kombucha’. Podcast Listen to the podcast interview, in which Raphael hosted a factory tour and shared insights into his business. The post Profile: Puro Verde Kombucha, São Paulo, Brazil appeared first on 'Booch News.

Continuing the deep dive into companies on the list of 27 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Noushin Norouzian, the founder of Noush|Cha Kombucha, hand-crafted in Maastricht, Limburg, in the far south of the Netherlands, close to Belgium and Germany. The brand Noush|Cha is derived from Noushin’s name, meaning ‘delightful’ in her ancestral Persian. It combines her name and ‘Cha’, the word for tea in Asia, to create the meaning ‘sipping on a delightful beverage’. Rather than pursuing broad retail distribution, Noush|Cha intentionally focuses on selected stores and long-term collaborators, including chefs at Michelin-starred restaurants. A significant part of their business consists of private clients. I am endlessly fascinated by how kombucha can become a bridge between cultures, ingredients, and culinary experiences. Just as a sommelier pairs wine with food, I love exploring how fermented flavors can complement different cuisines, elevate seasonal menus, and create unexpected sensory journeys. Creativity is food for my soul. The world of flavors, botanicals, and fermentation is limitless, and every new blend is an opportunity to transform inspiration into something people can taste, share, and remember. Flavors There are 10 standard flavors in 275ml bottles: Ginger-Lemongrass: Fresh, zesty, and deeply revitalizing; this flavor is the perfect harmony between the warming spice of ginger and the bright citrusy lift of lemongrass. Crisp, highly sparkling, and endlessly refreshing. Crafted on a refined base of Oolong & Green tea, every sip opens with vibrant herbal freshness, followed by the kick of ginger shot and a clean botanical finish of lemongrass that keeps you coming back for more. This is the flavor that introduced many people to the world of Noush|Cha; bold in character, yet beautifully balanced & super healthy. This is the signature flavor at our favorite hotspot in Maastricht for years now. Raspberry-Vanilla: Bright, fruity, and beautifully refreshing; this flavor brings together the lively sweetness of ripe raspberries with a subtle hint of vanilla, creating a kombucha that feels juicy, super sparkling, and effortlessly balanced. Built on our elegant Ceylon & Rooibos tea base, every sip opens with vibrant berry notes, followed by soft touches of vanilla that round out the finish without overpowering the freshness. Ceylon Cinnamon-Black Current-Caramel: Deep, rich, and beautifully layered; this flavor was crafted for those who appreciate complexity & richness in every sip. The bold tartness of wild black currants meets the warm spice of Ceylon cinnamon, rounded gently with notes of our sugar-free caramel infusion for a finish that feels velvety, elegant, and indulgent. Built on a nourishing base of Ceylon tea and Rooibos, this kombucha carries a depth and richness reminiscent of a fine red wine, sophisticated, full-bodied, and slowly unfolding on the palate. Every sip begins dark and fruity, followed by soft warming spice and subtle caramel undertones that linger beautifully. Refined bubbles with a luxurious character Blueberry-Lavender: Soft, fragrant, and beautifully calming; this flavor brings together the deep sweetness of ripe blueberries with the delicate floral essence of lavender, creating a kombucha that feels both comforting and elegant. Every sip opens with lush berry notes, followed by a subtle herbal-floral finish that lingers softly on the palate. Lightly sparkling, smooth, and beautifully balanced. Elderflower:  Light, floral, and delightful, this flavor captures the soft botanical essence of elderflower in a perfect blend that feels refreshing, refined, and effortlessly uplifting. Crafted on our exquisite Oolong & Green tea base, every sip opens with subtle floral notes, followed by fresh herbal brightness and a clean, smooth finish. Delicate in aroma, yet beautifully alive on the palate. Blood Orange – Star Anise – Clove: Bright, spiced, and beautifully refreshing; this flavor brings together the vibrant citrus depth of blood orange with the warm aromatic notes of star anise and clove, creating a kombucha that feels both lively and comforting at once. Crafted on our elegant Oolong & Green tea base, every sip opens with juicy blood orange freshness, followed by delicate layers of spice that gently unfold on the palate. The experience is reminiscent of a refreshing sparkling glühwein; warming in character, yet crisp and vibrant. This is more than a flavor; it’s a sparkling winter sunset. Citrusy, spiced, refreshing, and deeply atmospheric. Noush|Cha brews a selection with Guayusa tea from Ecuador. This delivers smooth sustained energy thanks to its natural caffeine, while also being rich in antioxidants, polyphenols, amino acids, and anti-inflammatory compounds. Noush|Cha is proud to be one of the first kombucha breweries in Europe to work with Guayusa as a tea base. Original: Pure, vibrant, and deeply grounding; this classic is the flavor that brings everything back to its essence. Brewed with sacred Amazonian Guayusa tea, this kombucha is smooth, clean, and naturally refreshing with soft earthy notes and a botanical finish, a great alternative for fruity iced tea. Lychee-Rosewater: Delicate, floral, and beautifully refreshing; this flavor is where exotic sweetness meets timeless grace. The juicy softness of lychee blends effortlessly with the enchanting aroma of pure Persian rose essence, creating a taste that feels luxurious, soft, and unforgettable. Every sip opens with fragrant floral notes, followed by the subtle sweetness of lychee and a sparkling botanical finish. Refined, refreshing, and deeply unique Guava: ‘The Tropical Soul of Our Collection’. Crafted with vibrant guava fruit and energizing Guayusa tea, this flavor is sunshine in a bottle. Smooth, juicy, and naturally luscious, it has an almost smoothie-like texture that makes every sip feel rich, refreshing, and deeply satisfying. A soft tropical embrace with a sparkling kombucha twist. Bold, joyful, and full of life; Raise a bottle, celebrate vitality, and taste the tropics. Mango-Juniper Berry: Sun-kissed, juicy, and softly invigorating; this flavor brings together the natural sweetness of ripe mango with a gentle, aromatic bitter zest of juniper berry. Every sip opens with soft, golden mango, followed by a subtle crisp note of juniper that lifts and balances the sweetness, creating a clean, effortless finish. Collaboration with restaurants produces custom flavors available in the larger format 750ml champagne bottles. Noushin notes these are suitable for: Celebrations, gatherings, dinner parties, weddings, bespoke events, and every special occasion where meaningful conversations are shared. Each bottle is alive with fine bubbles, complex botanical flavors, and the artistry of slow fermentation; offering a sophisticated, alcohol-free experience that feels just as festive as raising a glass of champagne. It was created with one clear purpose: To bring artisanal kombucha into the world of fine dining and Michelin-level gastronomy.  As a founder, creator, and artisan fermentation sommelier, I believe there are no limits when craftsmanship meets culinary vision. Every menu, every course, every season creates a new opportunity to design flavors that elevate the table. From oriental depth to western classics, from exotic menus to French refinement; Noush|Cha creates living culture pairings that complement each exceptional cuisine. I work only with premium quality teas and ingredients, always focused on purity, balance, remarkable taste & benefits of our product. The result is more than a beverage. It is a fine culinary experience with rich values. Pu-Erh Tea • Blackberry • Shiso Leaf • Szechuan Pepper: Deep, layered, earthy-rich and intriguingly aromatic with an elegant kick. Pandan-Coconut: inspired by the lush flavors of Southeast Asia. The creamy, aromatic notes of coconut meet the delicate vanilla-like fragrance of pandan, creating a vibrant and refreshing booch that pairs beautifully with tropical desserts and sun-soaked summer moments. Sharing her secrets I did my first series of Advanced Workshops in May this year, which meant teaching my tips and tricks about how to flavor and do the second ferment. A lot of my students from the first workshops through the years attended. At the end, they were so grateful. People often ask, ‘Aren’t you scared, you are sharing all the secrets and recipes?’ And I said, no, because it’s all about abundance. It’s about sharing the culture. I want people to take care of themselves. It’s not about just making money. There’s something deeper in the things I learned myself through the years from this culture. It taught me so many things, so much patience and harmony, and how you can allow things to happen and really take care of yourself. So that’s why I’m very passionate about sharing it. I am now working with sommeliers to establish their brews directly, so they can open their own brew station at the restaurant. Restaurants Among the Michelin restaurants and fine dining establishments that carry Noush|Cha are these area venues: De Leuf Beluga Loves You Novo Prix De Rome In May, they exhibited at the Maastricht-Heuvelland Puur Culinair event. They were all there: Michelin-starred chefs Hans van Wolde (Brut172), Guido Braeken (Create), Bart Ausems (Tout à Fait), Servais Tielman (Beluga Loves You), and Robin van de Bunt (De Leuf), alongside five other starred chefs. They had all gathered for the new culinary event, PUUR Culinair. These restaurants are members of Maastricht-Heuvelland Culinair, and that club organized PUUR Culinair for the first time. In the garden of Château St Gerlach in Houthem, twenty renowned chefs, together with producers of local products, treated guests to a culinary afternoon. — De Nieuwe Ster Maastricht, May 31, 2026 Interview Click on the podcast to hear Noushin tell the Noush|Cha story in her own words. The post Profile: Noush|Cha Kombucha, Maastricht, Netherlands appeared first on 'Booch News.

Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Bouche is one of Germany’s largest kombucha breweries, based in Berlin. I interviewed co-founder and CEO Walker Brengel. The podcast of our conversation is at the end of this post. Walker heads up a team of nine producing 350,000 liters of kombucha annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free wine analogs, designed for pairings and occasions that offer the experience of wine without the alcohol. Seasonal products come and go, often in limited runs. The online shop always reflects the current availability. The lineup is as follows. Core Kombucha 330ml The “Core 0.33” kombucha range is brewed from carefully selected teas and botanicals—resulting in dry, refreshing, and complex drinks with balanced acidity and low sugar content. They are designed for everyday enjoyment while retaining their complexity and character. Available in a range of flavors. LEMONDROP: The first flavor they made in 2019. The name comes from the hop variety. EARLYBIRD: Bergamot and caramel. HYBISKUS7: Hibiscus and jasmine. CHEEERRY.: Fruity depth of the coffee cherry. MANDARINE: Dry and aromatic, with a clear structure. White tea and jasmine open up to notes of apricot and stone fruit, followed by a fresh lift of mandarin. Citrus zest adds tension, while the finish remains pleasantly tart and juicy, without any cloying sweetness. The 330ml kombucha bottles sell for $3.57 a bottle. Premium Kombucha Beyond the ‘Core’ line there are two varieties of Premium kombucha: the Pet Nat and Proxy range. With the Pet Nats and the Proxies, we go more after a generally drier profile. Essentially keeping the acids rounded out. Because with acetic acid, if you think of it like a mountain, it’s the peak of the mountain, and we’re trying to go for hills. And I think with these you can get a lot of dynamics if one acid in particular isn’t overpowering. It creates an experience of wine without trying to be the wine It’s geared to any moment where you drink wine. But obviously you’re not trying to be the wine, you’re just trying to have the ability to give that experience. Therefore, the flavors are drier. They don’t have a lingering sugary sweetness in your mouth. Pet Nat 750ml Pet Nat stands for Pétillant Naturel: the carbonation comes from natural bottle fermentation rather than added carbonation. Sealed after bottling to preserve the drink’s character. HIBISCUS – A dry-style interpretation of kombucha, featuring a fine, champagne-like effervescence. Hibiscus infusion and jasmine tea lay an elegant foundation. Orange blossom adds a delicate, clear floral note, while fresh bergamot peel provides a citrusy kick and a refined, sophisticated bitterness on the finish. The result is bright. MELON SZECHUAN – Combines fresh cantaloupe with spicy Szechuan pepper, creating a rich, full-bodied flavor with an effervescent mouthfeel. It begins with fruity, floral notes that—after a brief pause—transition into citrusy nuances, before a subtle mineral tone accompanies the finish. JUNIPER – Combines the earthy, resinous essence of juniper berries with fresh citrus notes and the subtle bite of long pepper. Sparkling, botanical, and dry. This is the aperitif to pour yourself after a long day. Juniper sets the tone without being overpowering; it is balanced by an acidity that keeps the palate fresh and a gentle peppery finish that adds length. Botanical, precise—a bit like a non-alcoholic gin and tonic, but with more character and without the compromise of added soda water. Serve well-chilled in a large glass with an ice cube and a sprig of fresh rosemary or thyme. Enjoy before a meal, during aperitif hour, or simply whenever the moment calls for something special. The 750ml Pet-Nat flavors sell for $16 a bottle. Proxy 750ml PROXY is created for people who want the experience of drinking a fine wine, without the alcohol. Fermented with tea, fruit, and botanicals. PROXY A – Combines applewood-smoked oolong with distilled fig leaf essence, creating a smooth, buttery flavor with a savory, salty finish. Smoky, complex, yet elegant. If the first sip takes you by surprise, you’re on the right track. The smoke hits first, followed by the buttery notes of the oolong, leaving behind a subtle saltiness that leaves you craving another sip. PROXY A is not a lightweight drink; it is meant to be paired with food—aged cheese, a slice of smoked salmon, a well-seasoned pasta dish with brown butter, or simply a quiet evening with a good book. It is best enjoyed in a wine glass at room temperature or lightly chilled. Once poured, let it sit for a few minutes to allow the flavors to fully unfold. PROXY B – A non-alcoholic wine alternative fermented with tea, fruit, and botanicals. Locally sourced quince, walnut, and apricot create a complex flavor profile: fruity and slightly tart, with notes of tobacco and a subtle depth derived from white tea. Quince and apricot lend a warm, ripe fruitiness that is neither too sweet nor too tart. The walnut contributes tannins and a slight astringency—something felt rather than tasted. The finish is long, dry, and driven by the tannins. It is reminiscent of a fine white wine, yet it strikes a different chord. Because it is something different. It is best enjoyed in a wine glass, lightly chilled to around 12°C. Pair it with a light salad, pan-seared fish, white asparagus, or goat cheese. Those who appreciate regional ingredients and enjoy making new discoveries will find a sparkling companion with a similar character in PROXY D. PROXY C – A carbonated, fermented tea infusion featuring Genmaicha, Sencha, and kaffir lime leaves. Genmaicha combines Sencha with roasted rice, providing nutty, earthy notes. Sencha offers a fresh, slightly sweet base. Kaffir lime leaves contribute a zesty, floral citrus aroma that enlivens and refines the blend. PROXY E – A unique composition of fermented honeycomb, silverberry, and vacuum-distilled sage, set against a base of Snow Bud white tea. The honeycomb imparts gentle warmth and resinous depth, while silverberry contributes subtle acidity and tannins. Sage provides a clear, woody, aromatic structure. Snow Bud tea rounds it all off with stone-fruit notes of apricot. A delicate, light-colored beverage with a mineral finish. PROXY E is the deepest in the PROXY line. It unfolds slowly: first the resinous quality of the honeycomb, then the fine tannic structure of the silverberry, followed by that dry, sage-green finish with a mineral edge. It is a drink made for food—pairing beautifully with fish, mild cheeses, light vegetable dishes, and anything that has texture but doesn’t require an overpowering flavor profile. Best served in a wine glass, chilled to around 10°C. The first sip reveals the profile; the second confirms it. For those seeking even greater depth, PROXY A offers it. PROXY F – A cold-brewed infusion of aged Pu-erh, refined with Sichuan pepper, ginger, and a hint of soy sauce. The earthy depth of the Pu-erh anchors the entire composition. Sichuan pepper delivers a tingling warmth, while ginger adds a cool, invigorating note. The soy sauce works in the background—not as a distinct flavor, but as a sense of weight and depth that rounds everything out. Dark, complex, and crafted for the dining table. Proxy D – Combines carefully fermented white and green jasmine tea with natural ingredients such as apricot, sea buckthorn, and tarragon. The result is a complex flavor profile featuring fruity freshness, subtle herbal notes, and a balanced acidity. Green peppercorns and gentle carbonation add further character and depth to the drink. Apricot defines the profile—not in an overpowering way, but as a warm, floral foundation that supports the jasmine and anchors the tarragon. Sea buckthorn contributes a delicate acidity that ties everything together. On the palate, PROXY D is bright and effervescent—almost as light as a fine aperitif—yet possesses enough depth to warrant refilling the glass. It pairs beautifully with light appetizers, raw vegetables and dip, or goat cheese, and makes an excellent aperitif to enjoy in the sunshine. Serve in a wide wine glass with a single ice cube. Those who enjoy PROXY D will likely also appreciate the still PROXY B, which follows a similar stylistic path with quince and walnut. The 750ml Proxy flavors list for $21. Production From Open to Closed Fermentation – The Evolution of Bouche Through continuous experimentation, precise adjustments, and countless test batches, Bouche developed a modern brewing method. Like many kombucha brewers, they began with open fermentation – small containers filled with black and green tea, beet sugar, and a SCOBY covered with a cloth. While results were good, they noticed something: each batch tasted a little different. Ambient temperature and environmental factors caused fluctuations, making consistency difficult to achieve. They developed a new process – the closed fermentation method, without a physical SCOBY. The closed fermentation process creates a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted. The jacket regulates temperature to speed up or slow down the process depending on the batch. Instead of using a SCOBY, fermentation is guided by their liquid starter culture – a living ecosystem of yeast and bacteria they developed in-house. This innovation lies at the heart of the Bouche process, ensuring every batch carries the same depth, liveliness, and balance that defines their kombucha. Starter Culture & Flavoring One ton of pure beet sugar The starter culture, just like the base kombucha, is made from black and green tea and regional beet sugar from Germany. It’s kombucha in concentrated form, triggering fermentation and shaping the drink’s flavor structure through controlled levels of acidity. A high concentration of living microorganisms results in the beverage’s characteristic brightness. Their pursuit of complex flavors eventually led to a merger of traditional fermentation methods with modern brewing precision. The result is a unique flavoring process – a technique inspired by the concept of dry hopping in brewing. Similar to maceration, this process allows the extraction of tannins, bitters, and natural aromatic compounds directly from botanicals. Rukeri Orthodox black tea from Rwanda The beverage is flavored without relying on juices, syrups, or concentrates — resulting in a kombucha that’s less sweet than soda, yet far more complex in taste. The ingredient palette spans hop varieties (for hop-infused kombucha), bergamot (for kombucha with bergamot), woods, and occasionally fruits. Their soluble compounds — pigments, tannins, essential oils, and aromas — infuse into the ferment, creating depth, color, and natural vibrancy. The result: by using closed fermentation, they can precisely control every aspect of the process — temperature, oxygen exposure, and fermentation speed — without sacrificing the complexity that defines kombucha as a living drink. Bouche is heat-treated after filling and the yeasts removed with a centrifuge. Unlike the de-alcoholizing Flavourtech spinning cone columns used by Aqua ViTea and Brew Dr this is not to remove ethanol, which they have controlled in the closed fermentation process. The centrifuge that we use is for gentle separation. It’s like a filter. But with a centrifuge, it’s not as harsh as a filter, and you can fine-tune it more. By doing that, you can make sure that when you run it through a flash pasteurizer, you don’t burn anything with higher density; you’re going to burn the flavors. In this way, you can get a very clean, rounded flavor. Bouche does not require refrigerated transport and has a stable shelf life that works at stockists without chilled displays, which are less common in European markets than in the States. Distribution Bouche is available online. Shipping is free on orders above €70. Those who prefer to buy Bouche without waiting for delivery can find the nearest stockist via the Store Locator. All bricks-and-mortar retailers across the EU carrying Bouche are listed there — from selected delicatessens to organic food shops with a serious drinks program. A growing number of restaurants, cafés, and bars carry Bouche on their drinks menu — as a standalone option alongside wine and other alcohol-free drinks, not as an afterthought. Hospitality partners are also listed via the Store Locator. Podcast Tune in to the podcast to hear Walker tell the Bouche story. The post Profile: Bouche, Berlin, Germany appeared first on 'Booch News.

This is a follow-up about one of the companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Francesco Vedovato, the owner of Funky Fermenteria, launched in October 2025, with a focus on artisanal, premium kombucha. The podcast of our conversation is at the bottom of this post. Why ‘Funky’? In the culinary world, the adjective “funky” describes flavors that are eccentric—unconventional and not necessarily immediately appealing to the average palate. Think of a slightly pungent natural wine or the distinctive taste of a raw-milk cheese. Yet, “funky” has another side: it embodies something eccentric and out of the ordinary, while also being lighthearted and carefree. That is precisely where the name comes from. It is about approaching new ways of drinking with curiosity, exploring the less-traveled path of non-alcoholic beverages. Our kombuchas are the result of an artisanal approach defined by attention to detail and care. They are living products—neither pasteurized nor micro-filtered—crafted in small batches to preserve all of kombucha’s beneficial properties. Standard line There are three ‘standard’ flavors with herbs and spices added to the kombucha. Cardamom & Ginger: A blend of two black teas—Assam and Ceylon—fermented with cold-pressed ginger juice and cardamom pods. It offers a delicate, fresh, and balsamic flavor. Sichuan Pepper & Citrus: A kombucha blend of two black teas—Assam and Ceylon—featuring spicy notes from Sichuan pepper, enhanced by grapefruit, orange, and lemon peels. Effervescent and pleasantly tart, it is the perfect companion for no- and low-alcohol aperitifs, Asian-inspired food pairings, and cocktail mixing. Green Tea, Verbena, and Helichrysum: The beneficial properties of three medicinal herbs—verbena, helichrysum, and chamomile—combined in a Chun Mee green tea-based co-fermentation. A fresh, thirst-quenching kombucha perfect for enjoying throughout the day. 325ml bottles are sold in 6-packs for €25.90 ($34) Premium line Their Sparkling Tea line is “a journey into the world of tea tasting, designed for food pairings and low- or no-alcohol aperitifs. Each label showcases a different tea with a unique personality.” Milky Oolong: Unmistakably milky, captivating from the very first sip. It quickly releases notes of peach, lychee, and white-fleshed fruit. It boasts a decidedly smooth and velvety profile. The Milky Oolong tea forming the base of this kombucha is a semi-oxidized oolong originating from China’s Fujian province. Characterized by a sweet, creamy aromatic profile, it transitions into tropical notes reminiscent of pineapple and coconut milk. Pairs with: Southeast Asian cuisine. Spicy dishes. Brioche. Buttery pastries. Spoon desserts. Panettone. Gin and Thai basil. Japan Hojicha: Nutty and pleasantly roasted—intense yet not overpowering, with delicate caramel notes—it is the perfect tea for food pairing. The Hojicha used as the base for this kombucha is a roasted Japanese green tea that intensifies the flavor profile. It is naturally low in caffeine. The result is a kombucha with great character, where the taste of the tea embraces sophisticated notes like hazelnut and sugar cane. Pairs with: Chicken satay. Char-grilled cauliflower. Pumpkin or chestnut dishes. Sweet potato. Lapsang Souchong: Decidedly smoky, it presents a peaty character on the first sip before wandering between sweet and bitter elements, finally taking flight with a refreshing volatile acidity. The Lapsang Souchong tea forming the base of this kombucha is a Chinese black tea originating from Fujian province. It is characterized by a distinctive smoky aroma, achieved by smoking the tea leaves over a fire of pine and cedar wood. This process imparts a rich, complex flavor profile to the leaves, with notes reminiscent of smoke. Designed for those who appreciate contrasts and intense flavors. Excellent in mixology with tequila and lime juice. Pairs with: Ribs. Soy sauce marinades. Teriyaki chicken. Korean barbecue. Tempeh. Blue cheeses. Tequila and lime. 750ml bottles sell for €15 ($17). Francesco notes that it’s actually simpler to produce Premium kombucha, which just requires a primary fermentation compared to the two-step process involved in flavoring their standard line. Photo: @line.unfiltered It is amusing because the production process, the fermentation process for the premium kombucha is actually simpler. It’s easier because it’s just a plain fermentation of an exceptionally valuable source, an exceptionally valuable tea. So that’s the beauty of kombucha. Nothing needs to be added when you’re starting from a good baseline, a good source. And I think this product expresses it in a really, really crisp way because such complexity can be achieved without adding anything else apart from tea. And it expresses everything that’s behind the tea itself. Because the tea is in itself a complex matter. It’s because the leaves are gathered and then they are dried and then maybe they are toasted and then maybe they are wrapped. And then in case of the Lapsang Souchong, they are even like smoked. So, we do nothing to add or subtract. We just wish to uncover the beauty of the tea itself. Distribution They sell direct to consumer via their website. Francesco also sells his premium kombucha directly to a number of restaurants, including: Ristorante Gellivs in Oderzo Le Calandre “one of the world’s 50 best restaurants” where the 750 ml premium varieties sell for €60 on their wine list They recently participated in Fermenting Souls, a one-day food festival in Munich, Germany, one of 20 producers of natural wine, kombucha, miso, specialty coffee, kimchi, and pickles. Podcast Listen to the podcast to hear Francesco tell the story of Funky Fermentaria. The post Profile: Funky Fermenteria, Treviso, Italy appeared first on 'Booch News.

Matt Lancor launched Kombuchade out of his parents’ home in 2015. In the dozen years since then, it has grown into a strong regional brand marketed as a performance-focused kombucha crafted specifically for athletes and active individuals. We’ve created a unique formula that blends traditional kombucha with essential electrolytes, probiotics, and performance-enhancing nutrients. Unlike traditional kombuchas, which solely focus on gut health, Kombuchade is designed specifically for active individuals. It supports not only digestive health but also aids in hydration and recovery, which are crucial for those who demand more from their bodies. I found that athletes, or people who are active in particular, are generally more open to trying new things or are trying to in some ways improve the way that they feel or the way that they perform. And that’s where I come from. So I just knew those were the people that I could talk to. Matt’s journey Matt quit a six-figure engineering job in industrial automation after witnessing the horrors of processed food manufacturing plants. He discovered the power of probiotics for peak performance while playing in a national rugby championship. I saw how a lot of different processed foods and things were made and started to connect some dots between pesticide use on foods and gut disruptions and how a lot of the products that are out there, especially in the sports arenas, are flavored with sweeteners that typically come from either corn or beets that are genetically modified to survive being sprayed with pesticides that will actually disrupt our gut microbiome. His journey started as a hobby, when he decided to make kombucha for himself because he was buying five bottles a week. After rugby buddies bought $10,000 worth, he launched the business that is now within reach of a million dollar turnover, producing just over 1,000 gallons a month with plans to grow to 4,000 gallons a month. Distribution Kombuchade is available in over 140 Lifetime Fitness clubs around the country and in gyms and grocery stores and coffee shops a within a three-hour radius of Chicago. They also sell online and ship the product to the lower 48 States, Kombuchade is available on draft in select locations. The brand is the official hydration partner of the Chicago Hounds pro rugby team. Flavors There are three flavors in cans. An an experimental blend with 11mg of caffeine is being developed. In Spring and Summer seasonal brews with Michigan farm fruits are available on tap with flavors such as aronia berry and apple. Interview Listen to the podcast interview with Matt, where we discuss his journey and the story of Kombuchade. The post Profile: Kombuchade, Chicago, Illinois appeared first on 'Booch News.

I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha). His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram, 55,000 on Facebook, and 153,000 on his YouTube channel, which has 279 instructional videos. Fermenta Com Ciência’s Mission To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products. History Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP. In addition to Fermenta Com Ciência, and organizing Conakom, the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production. He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha, Puro Verde, Aviv Kombucha, Mr. Bolt Kombucha, Kombucha Libre, and Lich Kombucha. Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production. Consulting Services Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality! The consultancy focuses on the production of kombucha for commercial sale—specifically: How to manufacture a high-quality, stable product with low alcohol content. Which equipment and techniques should be utilized to scale up and streamline commercial production. Which machinery and equipment should you employ to optimize manufacturing processes and flavoring techniques to give your product a competitive edge in the market. Recipes designed to maximize the efficient use of time, space, and investment. Techniques for achieving optimal levels of density and acidity, including the proper use of measurement instruments. How to serve kombucha on tap, including how to operate draft systems, kegs, post-mix units, CO2 cylinders, and other carbonation equipment. Courses Lucas teaches courses for both home brewers and commercial operations. Home Brewing This course is composed of seven modules: The Universe of Kombucha: Discover what kombucha truly is, and also learn about its origins—from ancient legends to the first scientific records—tracing its entire history right up to the modern market Transforming your Health: Learn how to take your health to the next level by optimizing the benefits of kombucha for your body. You will also learn how to consume the beverage correctly and discover an extensive collection of books to further specialize in kombucha and gut health. Foundation: Learn—in detail—all the best ingredients to use in your production so that you never again have thin SCOBYs, mold, or other fermentation issues. I will also cover the essential utensils and ideal bottle types you need to make kombucha exactly the way you want it. Preparation and Harvesting: Discover the secrets to preparing the specific tea infusion used to make kombucha, and how to reduce the entire preparation time to just a few minutes on a single day of the week. You will learn how to identify the optimal time to harvest your finished fermentation. Flavoring and Carbonation: Master the art of naturally flavoring, infusing, and coloring your kombucha, and create endless recipes using the techniques in this module. You will also learn the principles of second fermentation to gain control over your beverage’s carbonation—even in glass bottles. SCOBY Hotel and Vinegar: Learn how to properly care for your colonies and prepare your own functional kombucha vinegar for cooking, cosmetics, cleaning, and more. Scaling up: Learn how to scale up your production—from 3-liter jars to fermenters of any volume you desire—using a simple method that can save you a significant amount of preparation time and help you achieve better standardization. Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more. Commercial Brewing This course comprises nine modules: Professional Production Methods: Learn how to produce kombucha on a large scale with standardization and high quality. Also, learn the basics of the SAFE Method. Entrepreneurship: Learn how to turn your kombucha business idea into reality, organize your operations, and transform your production into a profitable venture. How to Register Your Kombucha Business with MAPA: Gain access to a detailed step-by-step guide on how to obtain your registration with MAPA and stand out from the majority of other brands. Developing Successful Flavors: Learn how to develop kombuchas with a precise sensory profile, creating flavor, aroma, and color combinations that elevate the quality of your production. Making Kombucha On Tap: Discover all the equipment and techniques you need to serve kombucha from draft systems, and sell it in restaurants and at events. Choosing the Right Equipment: Learn how to select the ideal fermenters, bottling machines, and other equipment to scale your production safely, productively, and efficiently. The Science of Fermentation: Explore in depth the microbiology behind kombucha and learn how to precisely control the results of your fermentation. Alcohol Control and Stability: Master techniques such as cold crashing, forced carbonation, and filtration, and learn essential industrial processes to standardize your kombucha with consistent quality. Aluminum Can Packaging: Discover the technologies and essential best practices for canning, guided by an expert who has mastered the process on a commercial scale. Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil. Networking Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation, Sébastien Bureau, the founder of Mannanova, and Nick Robertson from Rare Combinations. He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos. Interview Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry. Uma tradução da entrevista para o português está disponível para download. The post Profile: Lucas Montanari, Fermenta Com Ciência, Brazil appeared first on 'Booch News.