Kombucha Brewers International

KKON UPDATE: SAVE THE DATE for our first regional #KombuchaKon of 2025 on May 14-15 in Reno, NV! ?? As part of our exciting collaboration, attendees will also have full access to the Craft Beverage Expo & Conference, and access to the entire line-up of craft beverage expert speakers. Craft Beverage Expo is the leading event for producers of small-batch beverages and provides solutions for the issues that producers face — from technology and equipment to getting beverages onto store shelves. It's our way of saying thank you and adding a bit more joy to your experience. Stay tuned for more info coming soon! #kbi #kombuchabrewersinternational #entrepreneurs #kombuchaindustry #commercialkombucha #kombuchakup #kombuchaconference #kombuchabrewers #wegrowtogether #theresakombuchaforeveryone

Beyond kombucha: These startups are fermenting new foods Fermentation innovation is taking food production to the next level! Oakland-based MeliBio is creating honey without honeybees, protecting native bee species while delivering bioidentical honey through plant-based fermentation. Meanwhile, Zero Acre Farms in San Mateo uses sugarcane to produce a sustainable, high-performance cooking oil with health and environmental benefits. Both startups are reshaping food systems with science, emphasizing quality and sustainability. ???? #Fermentation #FoodInnovation #KombuchaBrewers #Sustainability

Our 2024 #EuropeanSalon in Barcelona brought together #kombucha producers from around the world for discussions on industry challenges, opportunities, and innovations! We discussed topics including scaling production, food safety, sensory science, and the benefits of packaging in cans. Hosted by Terra Veritas, the event also featured brewery tours and the presentation of the #WorldKombuchaAwards. Ian Griffin of Booch News chatted with KBI Director, Kendra Sepulveda, on conference highlights, the event's collaborative spirit, and plans for the next KKON in Reno, NV in May 2025. Listen to the full #podcast episode on #BoochNews: https://lnkd.in/gqdaEbxy #kombuchabrewers #kbi #kombuchabrewersinternational #entrepreneurs #kombuchaindustry #commercialkombucha #kombuchabrewers #wegrowtogether

#thirstythursday: Let’s Yam Together from CSK Brewery! Inspired by Thanksgiving this #original brew tastes amazing, like desert in a can! What are you sipping on this November? Share with us! #thirsty #thursdays #thanksgiving #october #kombuchalovers #kombucha #drinksdrinksdrinks #cocktail

#MemberMonday: Sharing The Wild Boocha story ??? ? #WildBoocha started with a simple vision: to craft high-quality, locally-made Kombucha that’s both delightful and nourishing. What began as a dynamic duo with a passion for health and excellence has grown into a thriving team dedicated to bringing you the best Kombucha possible.? ? We began with just one flavour, and thanks to your amazing support, we’ve expanded to offer ten delicious varieties. ?? Our journey has seen us grow from humble beginnings with small bottles to offering convenient Kombucha starter kits and from standing at pop-ups to proudly featuring our Kombucha on store shelves. ? ? We’ve evolved our brewing process, using stainless steel vats to blend modern techniques with classic methods, like using organic cane sugar and premium organic teas, to keep our Kombucha as fresh and authentic as ever. ??? ? From those early days of brewing in small batches to now building a passionate team, we’re proud of how far we’ve come and excited for what’s next. Here’s to many more flavours, sips, and milestones together! ???? Learn more: https://wildboocha.com/

Fine Tuning the Flavor Profile of Water Kefir: W(h)at(er) Matters. To help commercial water kefir producers enhance their fermentation process and achieve consistent flavor profiles, the De Vuyst group from Belgium conducted a study investigating the influence of water properties on fermentation characteristics1. In this article, Samuel Mortensen (@the_science_of_fermentation) delves into their key findings and explore the implications for commercial water kefir production. The research conducted by the De Vuyst group sheds light on the influence of water properties, specifically buffer capacity and calcium concentration, on the microbial communities present in water kefir and their subsequent impact on fermentation characteristics. Read the full piece here: bit.ly/3Pj17uG. You can also buy Samuel Mortensen's KKON 2023 presentation or check out KBI's Water Kefir webinar in our Member Forum!

Today's full moon (+ supermoon!) in Taurus is said to be a time for creativity, romance, and turning points in hobbies, fertility, and love. The art of fermentation is not only a means to create delicious food and drinks, but a form of creativity and manifestation of hard work and lots of love! What fuels your creativity? ? #repost @drinkwildtonic || #wildtonic #drinkwildtonic #jun #junkombucha #probioticdrink #healthdrink #guthealth #happyguthappylife #fullmoon

#ThirstyThursday with Good More Kombucha : The dynamic duo @phototypehfx have created an out-of-this-world Cosmic Cocktail… ???? Fill up a tall glass with ice, then fill halfway with #goodmorekombucha Cosmic Colada. Top a shaker filled with ice with pineapple-infused rum, pineapple juice, lime juice and orgeat, then shake-shake-shake??. Fill the glass with the shaken goods, adding mint sprig, angostura bitters, and garnish. Enjoy with or without rum!?? #kombuchacocktail #kombuchacocktails #cocktail #fullmoon #cosmiccocktail #kombuchabrewers #kbi #kombuchabrewersinternational

TECHNICAL TUESDAY from Cultured Analysis: How much sugar is in your kombucha? Do you often wonder how much residual sugar is left in your kombucha after fermentation? Are your consumers asking you how much sugar is in each serving size? Swipe to see a quick breakdown of sugars in kombucha. The yeast break down the initial sucrose into glucose and fructose. This kickstarts the process for the rest of the microbes. The simple sugars, glucose and fructose are used throughout the fermentation process. At the end of fermentation some sucrose, glucose, and fructose will be left residually - making up the total sugar in the product. The best way to make a sugar measurement in kombucha is to measure it enzymatically or with more complex methods such as HPLC. Using a refractometer to get a degrees Brix is a way to track sugar during fermentation. However, it is not a very accurate measurement in kombucha so it shouldn’t be used to determine the total sugar in the product. What sugar questions do you have? Share in the comments! #laboratorytesting #culturedanalysis #sugar #sugartesting #nutritionlabel #technicaltuesday

Welcome to our newest Affiliate Member, Fermentis! ?? Fermentis by Lesaffre is a global expert in fermentation solutions. With a rich history rooted in the art and science of fermentation, Fermentis provides high-quality yeast and bacteria specifically designed for #kombucha, brewing, and other #fermentedbeverages. #Fermentis supports brewers at every stage, offering innovative tools and guidance to help navigate the complexities of fermentation. Their team of experts and dedicated R&D resources make Fermentis a go-to partner for brewers worldwide seeking to elevate their craft with reliable, tailor-made solutions. ?? Join us in welcoming Fermentis to KBI! We’re looking forward to exciting collaborations and innovations that will help our members explore new flavors, textures, and experiences in #kombuchabrewing. ?? Learn more: https://fermentis.com/en/ #KBImembers #wegrowtogether #kombuchabrewersinternational #brewing #kombuchabrewer #kombuchaindustry #kbi