'Booch News

Four years ago I visited The Elixir Spot vegan cafe and kombucha brewery near the Pier in Puerto Vallarta. Then in 2024 I added an update reporting they had expanded to a second location in the 5th of December neighborhood. This year I discovered that the 5th of December location had closed and, just three months ago, The Wellness Patio opened at 165 Francisca Rodríguez, a block away from the original Elixir Spot location. This sister location is in a quieter, more relaxed place than by the busy pier where tourists congregate. Located in a pleasant courtyard, down a short flight of steps at the side of a pharmacy, The Wellness Patio is managed by Monica and Omar’s daughter, Georgette. Delicious Menu They offer a range of vegan foods and beverages from juices, waffles, and salads, to wellness shots, chia puddings, and, of course, the Reiki-energized kombucha from the original location. Holistic Healing True to the name, The Wellness Patio offers Reiki, breathwork, sound healing, ice bath sessions and healing ceremonies for groups and individuals in the patio. The space is also available for birthday and wedding celebrations. Interview Georgette shares the story of The Wellness Patio in this exclusive interview. The post The Wellness Patio, Puerto Vallarta, Mexico appeared first on 'Booch News.

World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School, Wildbrine, and The Fermentation School en español. Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and her friend Caroline Gilmartin helped prepare the dishes. The Cultured Lunch constituted two back to back sell-out sittings in Adam’s delightful restaurant. The aim was to showcase how ferments meld deliciously as part of tasty meals, bringing complexity and diversity to the table. Whether it was in the form of my fermentceutical crackers, loaded with labneh and Jerusalem artichoke ferment, or the Fennel Blush ferment and Cultjar‘s Cooks Kowl sauerkraut tucked under the duo of organic salmon, the results were extremely popular. My Rosemary sourdough went down a storm and so did Caroline’s mango kefir ice cream, with Fermenti’s enlivening fermented fruit bites to augment it. Caroline showed attendees how to make milk kefir and explained how those first milk kefir grains were snaffled out of the Caucasus region by subterfuge for the benefit of so many nations thereafter. I waxed lyrical about my beloved vegetable ferments and forgot to roll the sleeves of my white shirt up before grating the beetroot. People went home inspired, excited and satiated. My favourite feedback was from a gentleman who candidly said that his wife had twisted his arm to get him to attend with her.  “I thought it was going to be shit”, he said. I assumed World Ferment Day was just aimed at making money rather than genuinely aiming to make lives better by encouraging more people to eat and drink more ferments. In fact, this has been an inspiring afternoon and I am so glad that I came”. Challenges Jo acknowledges that fermented foods and drinks are still a niche. This is part of the challenge. While there’s more producers coming into the market, I still think it’s a pretty hard market to be in. For many, it has been a pretty lonely and isolating market to be in for quite a long time for quite a few people. And that is gradually changing for sure. And there’s definitely more players coming into the market. Some are ramping up production and it seems like something is shifting. Statistics 17 countries 70+ events 400 people signed up to the ferment pledge 5000+ people viewing the global map 786 Instagram followers This marked a sizable increase from the first World Ferment Day where there were only 10 events. There was very little planning for 2025. I thought of the idea at the beginning of January and we held it at the beginning of February. It was very low key. This time we’ve had a year, but various things have happened to distract me. We had a good three month run up, but this time we’re going to have a full year run up. Global Response Tomorrow, some of us will step into a communal kitchen for a cooking session guided by Food Citizen’s regular volunteer and partner, Deepa. Among other foods, we’ll be making idli — a fermented dish common in many South Indian homes and available in Singapore at stalls and restaurants. Food Citizen, Singapore I created this ebook to celebrate World Ferment Day. Fermentation is an art, a way to connect with our ancestry and, at the same time, a contemporary path to create new possibilities in the kitchen. Inside this ebook, you will find 5 very special recipes, carefully tested and developed by me over the years. Nomad Food Lab, São Bernardino, Portugal Celebrating World Fermentation Day by making my granny’s favourite ferment: sauerkraut. My love of preserving stems from my granny, Ima Mae (in the photo, which lives in my kitchen) who always had homemade pickles (including kraut) on the table, all made with veg grown by my granddad. Rachel de Thample, London, England It’s @world.ferment.day!!! What are you doing to celebrate?! Today we’re going be doing a lot of fermentation processing and feeding a lot of cultures before we head to India this week on a fermentation journey with @rtb_kombucha. Contraband Ferments, Atlanta, USA World Ferment Day exists to honor one of the oldest human food practices — preservation through time, not technology. Fermentation isn’t fast. It isn’t flashy. It’s salt, patience, attention, and trust. That’s why it felt right to host my first workshop of the year on February 1. Golden State Pickle Works, Santa Rosa, California, USA Fermentation is a revolution. #doyouhavetheguts to say yes to living in collaboration with microbes and immigrants and residents from the air and soil? And say NO to fascism? Together as a community we can do this. Cultures Group, New York, USA Today, it’s worth taking a moment to recognise just how fundamental fermentation is to life itself and as the influential physicist, Richard Feynman put it – “All life is fermentation”. From the microbes that support our bodies to the recipes that have shaped food cultures across the world, fermentation has always been quietly at work. When it’s understood and given time, fermentation has the power to transform simple ingredients into something complex, nourishing and full of flavour. It’s how tea, sugar and SCOBY become kombucha and how entirely new taste experiences are created. Today we’re celebrating the magic behind fermentation and the incredible world of flavour it opens up when you let nature lead. Momo Kombucha, London, England Today is World Fermentation Day and it’s your chance to strike a blow for world gut health! Try something new – a new ferment you have not tried before and your body will love you for it! Give it a go! The fact is that by making fermented foods part of your daily routine you’ll be helping your gut diversity, improve nutrient availability, and build the resilience of your microbiome. Fermentation Tasmania, Legana, Tasmania, Australia Fermenting wasn’t just his gateway into the microbial world—soil, pets, cuddles—it also sparked his curiosity about new foods, to feed his microbial friends. Today, on the first ever #WorldFermentDay, I’m celebrating how fermented foods have the ability to spark curiosity, creativity, and connection—especially in young minds. Flora Montgomery, Gutsy for Life, Tokyo, Japan Potential Jo is excited by the multi-cultural potential of World Ferment Day. So I think the potential is very real in terms of more countries. What we want to show is different cultural approaches to this food technology, different products, that there’s something for everybody in terms of flavor profile, in terms of texture, in terms of curiosity and adventure. And the more the more we can represent ferment habits globally, the happier I will be, because at the moment, obviously, I’m a middle-class white person promoting it. And largely it’s been America, UK. It would be really great to get a truly representative global support and therefore representation of different ferment cultures and styles and methods and approaches. What we’re also seeking is to get these foods and drinks embedded in the cultures in which they’re not familiar and re-celebrated in the cultures where Western food is becoming increasingly appealing and people are moving further away from these food, food technologies and foods and drinks. Funding The key thing is finding funding. In an ideal world, we would get a really solid funding to be able to properly take this forward. We’ve shown this year that there is real appetite for it, that thousands of people ate and drank ferments because of those 70 events. Our aim is that ferments are not just for World Ferment Day. Interview Jo discusses the achievements of the 2026 World Ferment Day and her hopes for the future in this exclusive interview. The post World Ferment Day – Debrief with Jo Webster appeared first on 'Booch News.

Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a year, was operating out of her home, and producing 250-300 bottles per month. She planned to move to a larger space. Twelve months later, I visited Gina at her larger space. She now produces twice the quantity in Puerto Vallarta and, together with her business partner, who operates a sister brewery in Zapotlanejo, near Guadalajara, sells Kova in five cities. Between the two facilities, they are selling 700 bottles a month. The larger space means she can brew more kombucha, but she barely keeps up with demand. The 200-liter stainless steep primary fermentation tank and kettle have streamlined part of the production process. Her challenge is the labor-intensive manual work of sanitizing, filling, and capping the bottles. Nevertheless, she still performs multiple times a week as the lead singer in The Lovers, playing in clubs and bars around town. She’s planning to relocate to a new facility closer to her home. I look forward to catching up next year to see how much further Kova Kombucha has come. Interview Listen to the podcast to hear Gina tell the story of her growing business. The post Update: Kova Kombucha, Puerto Vallarta, Mexico appeared first on 'Booch News.

Shajia Meraj’s thesis at Karachi University, Pakistan, was a groundbreaking exploration of kombucha “leather” (dried cellulose SCOBYs) in the context of sustainable textile design. Rather than viewing this material merely as an industrial substitute for animal leather, Meraj’s research, conducted over 11 months in 2025, treats it as a living, time-based medium that responds to its environment and the care it receives. This project balances technical material experimentation and mastery with a profound conceptual inquiry into grief, memory, and circularity. Sustainability Shajia was first inspired by a TED Talk by prominent Italian fashion designer Marina Spadafora, which introduced her to the possibility of using kombucha leather for garments. What drew her to the material was its accessibility; it can be grown using simple ingredients: water, sugar, tea, and starter. Choosing to work outside a traditional laboratory, she transformed a spare room into a domestic studio, using household fermentation tools and shallow trays to harvest the cellulose. Navigating Challenges in Pakistan Executing this project in Pakistan presented significant hurdles. Not only was kombucha unfamiliar to her academic advisors, but the local climate also posed constant threats to the material. During the monsoon season, high humidity caused mold growth, while drier months rendered the leather brittle and paper-like. Shajia spent eleven months in a trial-and-error process, eventually determining that a thickness of half an inch was ideal for drying without the material becoming too fragile. She was supported by Shahzaib Arif of ProB the only kombucha brand in Pakistan, which provided the starter necessary to maintain her continuous brewing process. A Material Reflection on Grief The heart of Shajia’s work lies in the parallels between kombucha leather and the experience of grief. Kombucha leather grows slowly over time, and every sheet is unique, imperfect, and evolving. I think that mirrors how grief works. Grief does not happen all at once; it unfolds gradually, and the memories and emotions surface in cycles. Likewise, the circular nature of kombucha leather growth very much reflects the circular life cycle of grief and memory. These two things fit together very nicely, because both processes involve patience, layering, and ever-changing memory. To ground this concept, she incorporated photographs taken by her late father, who passed away 16 years ago when she was a young girl, into her material outcomes. Her artistic installations include: The Memory-Twisting Lamp: A sculptural piece where light interacts with translucent leather and her father’s photographs to emphasize the fragility and impermanence of memory. Every image is embedded and sandwiched between two layers of kombucha leather, holding the photograph in place like a preserved moment in time. These slides represent how memories exist as fragments, separate yet connected. The Circular Installation: A gradient of 200 dyed circles moving from deep red to warm yellow, representing the evolution of grief from intense loss to a state of acceptance. The circular forms reference the cyclical nature of grief, how it returns, overlaps, and continues rather than ending. Deeper reds at the center represent emotional intensity and loss, while the warmer ambers and yellows moving outward suggest memory, warmth, and moments of acceptance. The Mosaic Portrait: A large-scale tribute composed of thousands of small photographs taken by her father, layered with organic kombucha squares to create a cohesive image that reflects how we perceive the essence of a person through fragments. The kombucha leather adds an organic, textured quality that mirrors the slow, layered nature of memory, making the piece both a visual tribute and a reflection on how we perceive and preserve the essence of a person, through both the whole and the sum of its parts. The Future of Bio-Textiles Despite initial skepticism from her peers and faculty, Shajia successfully defended her thesis and earned an A-. While she also produced functional items, such as a hand-sewn cardholder, her primary focus remained on the material’s emotional potential. Now a graduate, she’s interested in collaborating with other researchers to push the boundaries of what sustainable textiles can represent. She can be reached at merajshajia56@gmail.com. Source: NotebookLM Interview Shajia discusses her project in this exclusive interview. The post Grief and Growth: Exploring the Alchemy of Kombucha Leather appeared first on 'Booch News.

This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green, breathable, and alive—literally. After the Climate Reckoning of the 2050s and the Fermentation Reformation that followed, humanity abandoned synthetic consumerism and rediscovered the wisdom of the microbial world. Artificial beverages—cola, beer, wine—became relics of the Carbon Age. People sought drinks that delivered tangible benefits: nourishing the microbiome, stabilizing mood, and sharpening cognition. Enter kombucha—the “living beverage,” a cornerstone of living systems. The Reformation’s legacy isn’t merely biological transformation—it’s cultural maturation: learning to work cooperatively with living systems, valuing local knowledge, building community infrastructure, maintaining honest assessment of capabilities, and recognizing that sustainable human thriving requires biological partnership rather than attempted domination. Humanity still faces continuing challenges: climate adaptation, resource management, social equity, political conflict, and planetary boundaries. Fermentation provides useful tools but not complete solutions. Humanity’s Partnership with Living Systems By 2100, humanity had learned crucial lessons about partnership with living systems. Fermentation taught that: Working with biology is often more effective than fighting it: Bacterial bioremediation, probiotic therapies, and closed-loop life support—all leverage natural processes rather than opposing them. Local diversity produces resilience: Decentralized fermentation cooperatives proved more adaptable than consolidated industrial food systems. Traditional knowledge contains valuable insights: Indigenous and traditional fermentation practices offered solutions that industrial approaches missed. Community infrastructure matters: Spaces for gathering and productive cooperation strengthen communities beyond what the consumption culture provides. Multiple approaches are necessary: Fermentation didn’t solve everything because no single practice can. Success required combining fermentation with policy reform, technological innovation, social justice work, and environmental restoration. Fermentation delivered measurable benefits: Improved public health through better nutrition Stronger communities through cooperative infrastructure Environmental benefits through local food production Cultural preservation through traditional knowledge Economic alternatives through cooperative ownership Educational frameworks through hands-on biology There are remaining challenges: Scaling benefits without losing local character Maintaining safety while enabling accessibility Supporting displaced industrial workers Balancing innovation with tradition Limiting commercial exploitation of the grassroots movement Addressing inequities in access and outcomes As the century closed, kombucha stood as both metaphor and method: proof that small, symbiotic systems could heal a planet pushed to the brink. Humanity had moved from extraction to participation, from ego-systems to ecosystems. The last generation of leaders—those raised during the chaos of the early 2000s—reflected on a hard-won truth: sustainability was not a policy but a practice of humility. The Great Rebalancing (2090–2100) The final decade before 2100 brought a reckoning—a rebalancing between people, planet, and profit. The kombucha industry, now deeply intertwined with global food, health, and climate systems, found itself both humbled and empowered. What began as a niche craft drink half a century earlier had become a symbol of regenerative commerce, microbial stewardship, and planetary renewal. The Century’s End By the 2090s, humanity had learned to live within limits. The population stabilized below nine billion. Carbon neutrality—once an abstract goal—was enforced globally through trade-linked carbon credits. Artificial intelligence governed not only production and logistics but also ecological thresholds: AI-run “planetary dashboards” warned when resources neared the threshold of overshooting. Kombucha—once merely a beverage—was now part of a symbiotic food network. Its microbial base served as a living substrate for nutritional pastes, medicinal tonics, and even biodegradable materials. SCOBY farms, floating on the world’s rewilded seas, generated both food and oxygen while sequestering carbon. The Kombucha Konfederation The seeds that were planted in 2025 with KBI’s Verified Seal Program had by 2095, evolved into the Global Kombucha Konfederation. What was once a struggling network of small brewers had grown into a transnational cooperative representing over a billion daily consumers. Its “Code of Fermentation Ethics” guided microbial stewardship and regenerative practices across all continents. Economics of Regeneration By 2100, the measure of “growth” had changed. GDP had been replaced by the Regenerative Index—a metric that tracked ecosystem recovery, microbial diversity, and human well-being. Kombucha companies were central players: their microbial exports replenished soils, stabilized local economies, and improved nutrition without depleting resources. A kombucha SCOBY grown in Kenya could now be shipped digitally—its DNA code transmitted to a local bio-printer and activated with local nutrients. Trade was no longer about moving goods but sharing life itself. The Cosmic Ferment: Space, the Final Frontier Fermentation played a pivotal role in the colonization of extraterrestrial bodies, helping shape new planetary ecosystems and extending the themes of life, consciousness, and microbial cooperation out beyond Earth. By 2100, humanity’s reach extended into the solar system. Permanent research colonies existed on the Moon, thriving settlements dotted the Martian canyons, and orbiting bio-stations circled the gas giants. Yet amid all this technological triumph, one humble process—fermentation—had become indispensable to survival and meaning alike. Microbes had preceded humans into space. Now they accompanied them as partners, teachers, and planetary architects. The cosmonauts who stood at the threshold of the 22nd century included a terraformer, a kombucha-savvy starship captain, and an interplanetary ecologist. Terraforming Dr. Rafael Kimura, born in São Paulo in 2056, was a microbiologist with a poet’s soul. Half-Japanese, half-Brazilian, he grew up watching his parents brew miso and cachaça—two ancient ferments from opposite sides of the world. To him, fermentation was “the original terraforming technology.” In 2080, Rafael was appointed Director of the GaiaMars Project, a multinational effort to create self-sustaining microbial ecologies on Mars. Earlier missions had failed because they treated microbes as tools—simple agents of decomposition or nutrient cycling. Rafael saw them differently: as co-creators. Under his leadership, the project seeded Martian soil with adaptive, AI-guided microbial colonies derived from Earth’s most resilient ferments—kombucha SCOBYs, kimchi lactobacilli, kefir grains, and desert cyanobacteria. He cultivated resilient cyanobacterial genera such as Chroococcidiopsis (globally abundant in hot and cold deserts) and Phormidium (dominant in polar deserts), along with others including Scytonema, Nostoc, Gloeocapsa, and Oscillatoria. These microorganisms thrive in extreme heat, cold, and dryness, often living hypolithically (under quartz rocks) for UV protection or forming soil crusts that create the base of desert food webs. In other words, they were ideal for hostile environments like the Martian surface. He called them “symbiotic pioneers.” Rafael managed the project with pioneering intensity: “People imagine our bacterial systems are autonomous and intelligent. They’re not. We have post-doc microbiologists monitoring fermentation processes around the clock. When bacterial communities drift from optimal composition, we intervene. When contamination occurs, we troubleshoot. Biology is powerful but needs constant human management.” Within 20 years, these microecosystems transformed vast regions of Valles Marineris into breathable biomes. Thin, rust-colored soils turned to green moss beds; subterranean water ice became microbial broths teeming with oxygenic life. His motivation was both scientific and philosophical: “To make another planet live,” he said, “we must teach it to ferment.” By his death in 2109, Mars was no longer a sterile rock. It was alive—humming with microbial symphonies. Starship Systems Leila Zhang, born in Chengdu in 2064, was commander of Odyssey Station, an orbital habitat circling Titan, Saturn’s largest moon. Originally trained as an aerospace engineer, she had also studied culinary biology, convinced that morale and meaning in deep space depended as much on taste as on technology. Under her leadership, Odyssey became the first off-Earth facility to maintain a closed-loop fermentation system—a living cycle where every human exhalation, waste product, and organic residue was metabolized by microbial partners into food, oxygen, and energy. At the heart of the system was Luna, a centuries-old kombucha mother descended from cultures brought aboard the International Space Station in the 2030s. Luna had been genetically and spiritually tended by generations of brewers. Leila called her “the ship’s soul.” Investigation into the value of fermentation in long-term space missions began in 2024 with the successful cultivation of miso on the International Space Station. They noted: Observations suggest unique features of the space environment—what we might call ‘space terroir’—which could be harnessed to create more flavorful, nourishing

I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language skills. This was an appropriate greeting since Kombucha Na Dálaigh is located in a Gaeltacht region of the Republic, where Irish is the everyday language and a cornerstone of local culture, traditions, and identity. Origins Having taught Food and Nutrition and Communications for 24 years, and also being a Certified Nutrition Coach, Marianne has always had a curiosity for learning, wellness, and cooking. “I never set out to start a kombucha business, but sometimes the best things in life happen by accident.” “It all started during COVID, when I was struggling with gut health issues. A friend gave me a SCOBY—this strange, alien-looking thing—and I started brewing kombucha in my kitchen in Gortahork.” She felt immediate benefits, and friends encouraged her to sell commercially. Marianne attended the International Kombucha summit in Berlin in November 2023, which reinforced her to look at flavor trends. Production After starting in her kitchen and moving to the home garage, Marianne has now outsourced production, bottling, and canning to another facility under her supervision. She concentrates on marketing and growing the business. Her kombucha uses 60% organic Sencha green tea and 40% Assam black tea. Irish Identity The brand uses Irish on its labels and website. This isn’t just a matter of translation; it’s a statement of identity. Marianne believes Irish belongs in the everyday, in our food culture, and in our future. She benefits from government support through Údarás na Gaeltachta, the regional state agency responsible for the economic, social, and cultural development of Ireland’s Irish-speaking regions. Her company is listed in their directory, along with Ireland’s largest brand, Synerchi, also in Donegal, and Claregalway’s All About Kombucha. Glacadh lenár ndúchas áitiúla Gaeltachta Táimid lonnaithe i nGort a’Choirce agus táimid brodúil as a bheith ag déanamh beorach go háitiúil, ag cinntiú caighdeán d’ardcháiliócht. Mar sin de, cén fáth go mbeifeá sásta le deochanna boga atá déanta go saorga nuair a thig leat sásamh fionnuar a fháil as kombucha? Agus nuair nach bhfuil fonn ort beor, leann úll nó fíon a ól, is kombucha an deoch malartach is fearr. Embracing Our Local Gaeltacht Roots Based in Gortahork, we take pride in brewing locally, ensuring high-quality standards.So, why settle for artificially produced soft drinks when you can indulge in the refreshing satisfaction of kombucha? And for those times when you’re not in the mood for beer, cider, or wine, kombucha makes for the perfect alternative. Awards The company has been recognized multiple times at the annual Blas na hEireann (Taste of Ireland) awards, and this year was honored as the ‘Best Wellness Drink’ at the EVOKE Awards. Growing awareness Marianne is witnessing an increasing acceptance and awareness of kombucha in Ireland. The popularity of kombucha in Ireland is catching up with places like California. There are some strong kombucha companies in Ireland. Sixty percent of shops will have kombucha now. And it’s growing. It is really, really growing. And the whole no and low alcohol movement, it’s really increasing. You know, kombucha is perfect for that. People who want that adult complex flavor without the booze. There’s a real mixture of customers. Younger people have nearly all sampled kombucha before. Maybe older generations haven’t. But then once they taste it, they’re hooked. They love it. So lots of my local customers would be people in their 70s and 80s because they understand the health benefits. So, it’s a mixture of people that drink it in Ireland, but people are definitely more aware of kombucha and the benefits of fermented drinks. Distribution Kombucha Na Dálaigh is mainly sold through retail channels, with some direct-to-consumer online sales. Following her Blas na hEireann awards, premier retailer Avoca contacted her, and she’s now in their 13 stores across Ireland. She also sells in Ulster, where she has made personal contact with retail outlets. Flavors She sells both 750-milliliter bottles and slimline 250-milliliter cans. Her three flavors have Irish language names. Grá: (Love): Hibiscus, raspberry, rosehip, and herbal infusion. Anam (Soul): Ginger juice, botanical infusion (including citrus peels, ginger, lemon myrtle, and spices), natural hops. Sláinte (Health): Turmeric juice, ginger juice, herbal infusion (including apple, lemongrass, ginger, and botanical petals). Marianne also produces limited editions, such as a carrageen moss and dulse seaweed mix named ‘Mara’ for the Ballymaloe House Cookery School in Cork. In the summer, she also makes an elderflower and gooseberry brew. Podcast Click on the podcast to hear Marianne tell the story of Kombucha Na Dálaigh. The post Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal, Ireland appeared first on 'Booch News.

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 10 appeared last week. New episodes drop every Friday. Overview In this episode, we examine the years after kombucha and fermented foods emerged into the mainstream, exploring how ordinary people experienced the transition to a fermented future. This did not happen without a backlash. Opposition to the Fermentation Reformation came from multiple sources: corporate interests protecting market share, religious communities navigating theological questions, workers facing economic displacement, and cultural conservatives wedded to familiar traditions. These culture wars revealed how commercial interests manipulate public opinion through manufactured controversy. Ultimately, the conflicts produced stronger frameworks by forcing fermentation advocates to address legitimate concerns while exposing cynical manipulation. The Corporate Disinformation Campaign: Following the Tobacco Playbook The “Pure Liquid Coalition” (PLC) emerged in 2047 as an apparently grassroots movement defending “traditional American beverages” against kombucha. Behind the patriotic rhetoric lay sophisticated corporate funding that traced directly to the tobacco industry’s playbook of manufactured doubt and astroturf activism. Internal documents leaked by whistleblower Jennifer Martinez, a former Mega-Cola strategic communications director, revealed the coalition’s true origins. The American Beverage Association had allocated $2.3 billion to create “citizen opposition” to fermentation, following tactics perfected during decades of fighting sugar taxation and nutrition labeling. The leaked “Operation Sterile Shield” documents showed how corporations manufactured controversy around living beverages using strategies tobacco companies had employed to deny cancer links. The Historical Playbook: Tobacco to Sugar to Anti-Fermentation Dr. Clara Oreskes, daughter of the famous science historian, documented the direct lineage of corporate disinformation campaigns in her landmark study, Merchants of Doubt: The Fermentation Edition. The same PR firms and lobbyists who had denied climate change and defended cigarettes shifted focus to attacking beneficial bacteria. The template was brutally effective: fund biased research, create scientific controversy where none existed, establish front groups with patriotic names, exploit religious messaging, and deploy emotional appeals about tradition and freedom. Hill+Knowlton Strategies, the firm that helped tobacco companies conceal evidence of lung cancer, orchestrated the anti-kombucha campaign through organizations such as “Americans for Beverage Safety” and “Families Against Fermentation.” These groups received millions in corporate funding while claiming to represent concerned parents. The playbook was familiar: fund sympathetic academics, support existing opposition voices, create research institutes with neutral-sounding names, and amplify concerns through media partnerships. They approached Pastor Billy Bob Hunt, head of the Southern Protestant Association. “We’d like to support your ministry’s community health initiatives with a $50,000 grant. No strings attached, though we’re naturally pleased that you share our concerns about fermentation safety.” Hunt was tempted—$50,000 could fund youth programs, building repairs, and community outreach. But he asked: “What do you want in return?” “Nothing explicit,” the strategist said carefully. “Though if you happen to speak publicly about fermentation concerns, we’d help amplify your message.” Hunt declined. He had theological concerns, but wouldn’t serve as a paid spokesperson. Other religious leaders accepted—some knowingly, others genuinely believing the corporate interests aligned with their spiritual mission. The Propaganda Streams: Exploiting Cultural Divisions The PLC deployed multiple messaging campaigns targeting different demographics: Religious Exploitation Evangelical networks received slick marketing materials arguing that fermentation represented a corruption of purity. Some religious leaders, funded through undisclosed corporate donations, preached against living beverages using theological language that resonated with communities already suspicious of scientific change. Do not work for food that spoils, but for food that endures to eternal life, which the Son of Man will give you. — John 6:27 The strategy exploited genuine religious concerns about bodily purity while hiding commercial motivations. “Charitable donations” to religious organizations obscured corporate interests behind spiritual messaging. At the Murfreesboro headquarters of the Southern Protestant Convention, Pastor Hunt preached on fermentation from a genuine theological concern. His understanding: God created foods in pure forms. Intentional bacterial cultivation felt like corrupting divine creation. He wasn’t paid by corporations—he genuinely believed fermentation might be spiritually problematic. “I’m not saying it’s definitely sinful,” he told his congregation. “I’m saying we should be cautious about deliberately cultivating decay. Our bodies are temples. Should temples contain intentional corruption?” Do you not know that your body is a temple of the Holy Spirit, who is in you… — 1 Corinthians 6:19 The congregation debated fermentation theologically. No corporate funding was involved—this was genuine religious discourse. “God created foods pure,” one elder argued. “Fermentation is intentional decay. Is that honoring creation?” A younger member countered: “Fermentation is a biological process God designed. Yeast is in the air. Bacteria exist naturally. We’re working with creation, not against it.” Hunt studied Scripture, historical practices, and theological tradition. He concluded: “Fermentation itself isn’t sinful—wine, bread, and cheese are biblical. But we should be cautious, practice discernment, and prioritize safety. Anyone claiming fermented drinks produce spiritual enlightenment is confusing biology with grace.” His congregants responded to this message because it resonated with their existing beliefs about purity, tradition, and caution toward cultural change. Scientific Misinformation Corporate-funded “research” institutes produced studies claiming kombucha caused various health problems. The “American Institute for Beverage Research,” funded by Mega-Cola and BigSoda, published papers in predatory journals linking fermented drinks to inflammatory conditions, despite evidence showing opposite effects. These fraudulent studies were amplified through sympathetic media outlets and social media networks, exploiting journalism’s tendency toward “balanced coverage” by creating false equivalencies between legitimate science and corporate-funded pseudoresearch. Cultural and Patriotic Appeals The PLC framed kombucha as a “foreign invasion” threatening beverage heritage. Media campaigns claimed “un-American cultures” were displacing jobs from “traditional bottling plants,” exploiting economic anxiety while ignoring that fermentation created different employment opportunities. The Detroit Mega-Cola bottling plant announced closure—not because of corporate malice, but because demand for industrial beverages was declining while fermentation cooperatives grew. This was economic displacement from technological and cultural change. Eliza Repton had worked the same production line for 22 years. Fermentation cooperatives didn’t need industrial bottling plants. Most distributed locally, in kegs and growlers, not plastic bottles. Her job, along with 300 others at the facility, was at risk. Eliza addressed her coworkers: “They say this is progress—democratic food production, healthier beverages, community empowerment. That’s great for elites with education, time, and resources to participate in cooperatives. What about us? We have families to support. We’re not opposed to fermentation because we’re ignorant or because we’re being paid. We’re opposed because it’s eliminating our livelihoods.” This was legitimate economic anxiety. Her opposition to fermentation wasn’t manufactured—it was economic survival. She resented becoming collateral damage in someone else’s transformation. While fermentation cooperatives created jobs, they were different jobs requiring different skills in different locations. Manufacturing workers couldn’t easily transition to artisanal production. Fermentation advocates met displaced workers at the plant gates with good intentions: “We’ll teach you to brew! You can start cooperatives!” Eliza was skeptical: “I’ve run production lines for years. I’m good at it. I don’t want to start over learning fermentation, managing small businesses, dealing with customers. I want my job. That’s not unreasonable.” The economic reality was harsh: the plant was closing. Workers faced difficult choices: accept retraining (difficult, uncertain), relocate (expensive, disruptive), find different work (limited opportunities), or fight closures (ultimately futile). A transition program was put in place that offered: Fermentation training for interested workers Business development support for cooperative formation Wage support during transition Job placement services for alternative employment Some workers, including Eliza, eventually participated. The training was more challenging than she expected—running a fermentation cooperative required business skills, customer service, quality control, and technical knowledge they didn’t possess. Some succeeded, some struggled, some failed. Safety Messaging Despite kombucha’s long safety record, corporate messaging emphasized rare contamination incidents while overlooking documented health problems from processed beverages. Campaigns deliberately confused consumers about the differences between harmful pat

WonderBrew Kombucha made history by clinching six prestigious titles at the World Kombucha Awards 2025 in Barcelona, Spain. The brand was founded in 2018 by Joseph Poh Wen Xian and Loke Boon Eng. Origins In 2018 Joseph began a journey to transform his gut health. He would walk the aisles of the supermarket, searching for the latest health foods and supplements to try. On one of these fateful trips, he discovered kombucha (which he had never tasted before). Going with his gut instinct, he took a bottle home and, in his words, “It was love at first sip.” He did not know it at the time, but his first purchase was Boon’s brand of kombucha. The drink calmed his indigestion and piqued his business senses. A Google search for local kombucha led him to a brewing class by Boon. Joseph signed up for the class. The two were still strangers at this point. After that, Joseph began home-brewing kombucha for personal use as his entrepreneurial spirit began to fizz. When he heard about the kombucha hype overseas, he knew he was sitting on a pot of fermented gold. After extensive study of the local market, Joseph approached Boon to join him as a partner, and WonderBrew was born. I had a sense that this could be a business opportunity in Malaysia. Because it was so rare and it was expensive with mostly the imported products from imported brands from overseas. And it was really not accessible as well. So, based on this market gap, we worked together to create a truly local brand called Wonderbrew in 2018. Joseph, WonderBrew Co-Founder WonderBrew has grown to become Malaysia’s leading kombucha producer, with more than 2,000 retail touchpoints across supermarkets, convenience stores, cafes, hotels, and restaurants nationwide. They now employ more than a dozen people. They are on record as aiming to double production in 2026 and to expand their footprint across Southeast Asia, with a focus on the Singapore and Indonesian markets. Since its founding in 2018, it has sold more than 1.5 million bottles. Small batch production To ensure consistent quality and preserve the freshness of their product, they brew in small batches. Award Winning Joseph and Boon made history on the global stage by clinching six prestigious titles at the World Kombucha Awards 2025, held in Barcelona. In its first-ever international competition, WonderBrew emerged as one of the biggest winners at this year’s event, clinching one gold, four silvers and one bronze, across both taste and design categories, (see listings below). The feat marks the first time a Malaysian brand has won at the World Kombucha Awards and the first time an Asian brand has secured six titles in a single award year. Flavors Wonderbrew offers a dizzying range of both kombucha and jun flavors. Many use local sources of ingredients and are heavily oriented to fruity flavors: When we first launched our original flavors, we found that based on feedback, something fruity and something on a slightly sweeter side helps new users get used to kombucha. So from there on, we focused very much mostly on fruit-based infusion because for especially new consumers, they don’t really like the vinegary taste. Boon, WonderBrew Co-Founder Kombucha Original: Kombucha in its purest form. The freshness of tea with a malty after-taste. Passionfruit Mint {GOLD: Fruit with Herbs}: A best-selling concoction of fresh passion fruit with a cool after-taste of mint. This is thei Purple Serai: When blue pea and a tinge of lemongrass Acai & Black Goji: Acai and goji berries are used in traditional Asian cooking. Beetroot Basil: A ruby red hue with hints of basil. Nihon Green Tea {SILVER: Original Green Tea} + {SILVER: Single Bottle Design}: Pure kombucha  full of floral hints. Tambun Pomelo: Refreshing sweet pomelo grown in Ipoh, the gateway to the Cameron Highlands. Roselle Citrus: An antioxidant-packed kombucha with a hint of lime. Osmanthus Mandarin: An auspicious pairing of “kam” and osmanthus to inspire better gut health. Apple Cinnamon: A delicately brewed kombucha with cinnamon to add warmth. Barley Rose: A brew full of floral hints of rose with the tinge of milkiness of Chinese pearl barley. Tangy Kedondong: The freshness of kampung inspired by kedondong asam boi. Sakura Lychee Rose: A  “flower power” pastel blend with notes of lychee. Mango Melur {SILVER: Fruit with Flowers}: Mango with a floral touch of jasmine. Juniper Rosemary: Woody and aromatic. Pineapple Lavender: The tangy sweetness of pineapple meets the calming notes of lavender. Blackberry Guava: Sweet and slightly tart with the fruity undertone of guava. Nutmeg: A cola-inspired blend. Nihon Yuzu Mint: The bright, citrusy essence of yuzu with the cool, refreshing taste of mint. Snow Chrysanthemum: Harvested from the snowy hills of Kunlun mountains. Kurma Honey: Characterized by its deep sweetness, reminiscent of the caramel-like richness of dates. Honey Plum: The sweetness of honey intertwining with the fruity essence of plums. Jun Original: Brewed with pure honey, a crisp brew with notes of wild flowers. Raspberry & Lemon {SILVER: Jun}: Light and subtle with a definite berry taste. Bentong Ginger & Honey: Supercharged with the potent Bentong ginger from Pahang. Pink Guava {BRONZE: Jun}: Sweet, floral notes of ripe pink guava. To celebrate their achievement in Barcelona, they released a limited edition Winning Brew Collection featuring all their five award-winning flavors: Gold: Passionfruit Mint Kombucha Silver: Mango Jasmine Kombucha, Nihon Green Tea Kombucha, Raspberry Lemon Jun Tea Bronze: Pink Guava Jun Tea Marketing In addition to heavily promoting its World Kombucha Awards, Wonderbrew effectively uses social media to promote its beverages. They have over 13,000 Followers on Instagram—the most of any Malaysian brand—and focus on young, sporty, even wealthy consumers. They also celebrate national holidays and religious festivals, including Diwali, Thaipusam, Ramadan, and Chinese New Year. Distribution The majority of their sales are through retail outlets. You will find Wonderbrew in high-end Malls, grocery stores, and fitness centers. They distribute across Malaysia. They also contract pack for other producers. Sustainability The brand prides itself on sourcing locally and partnering with Malaysian farmers to recycle production waste, reinforcing its commitment to sustainability and community empowerment. Composting waste: They send all their waste raw material to a local farm which is then turned into compost. Upcycled SCOBY: They collaborate with local fashion brands who turn their used SCOBY into vegan leather, which are used to make clothing, shoes, or handbags. Minimize plastic use: Their carrier pack is made from recycled cardboard and their drinks are sold in glass bottles, reducing single-use plastic. Recycling program:For every 12 used kombucha bottles returned, customers get one new bottle of kombucha free. Podcast Listen to the podcast to hear Joseph and Boon tell the story of WonderBrew. The post Profile: WonderBrew Kombucha, Malaysia appeared first on 'Booch News.

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 9 appeared last week. New episodes drop every Friday. Overview Pharmaceutical companies partnered with kombucha producers to deliver medications via fermentation. Living probiotics became supportive therapy systems, enhancing the efficacy of conventional treatment. Mental health improved as gut-brain axis therapies reduced medication dependency for some patients. This episode follows Dr. Helena Marston’s development of probiotic kombucha strains that improved cancer treatment outcomes when used alongside chemotherapy. When fermented beverages became integrated into medical protocols, traditional pharmaceutical distribution adapted while neighborhood bio-brewers became complementary healthcare providers, expanding medical access through fermentation. Dr. Helena Marston: The Oncologist Who Sought Better Outcomes Dr. Helena Marston never intended to revolutionize supportive cancer care when she began brewing kombucha in the break room of her Stanford oncology lab in 2045. Exhausted by watching patients suffer through chemotherapy’s side effects, she researched whether probiotic supplements could improve treatment tolerance. Her crucial insight came when she realized that kombucha SCOBYs weren’t merely fermentation cultures—they were adaptable biological systems capable of producing compounds that could support conventional cancer therapy. Marston’s breakthrough research began with a challenging case: seven-year-old Christie Steinberg, daughter of her Palo Alto neighbor, was diagnosed with acute lymphoblastic leukemia. Traditional chemotherapy protocols offered 73% survival rates, but with significant side effects that devastated quality of life. She proposed an experimental adjunct treatment: genetically modified kombucha cultures engineered to produce compounds that could enhance chemotherapy’s effectiveness while reducing its toxicity—not replacing medical treatment, but making it more tolerable and potentially more effective. A Neighbor in Need Dr. Helena Marston encountered her neighbor Gloria Steinberg at a backyard barbecue three days after Christie’s diagnosis. “Helena, I’m so glad to see you,” Gloria exclaimed. “We got Christie’s diagnosis. It’s not good. We start chemo next month.” Marston stopped, put down her drink, and gave her friend full attention. “I’m so sorry to hear that, Gloria. I’ve watched hundreds of families face this. The treatment works, but… the journey is brutal.” Steinberg struggled to hold herself together. “She’s only seven. She should be worried about her spelling test, not about losing her hair. Is there… is there anything that makes this easier?” Helena paused, then spoke. “Actually… there might be. It’s experimental, but I’ve been researching something. Can you come to my office tomorrow?” The next day, Mrs. Steinberg sat across from her friend in the medical office. “Here’s what I’m proposing, Gloria. Three steps.” She counted on her fingers. “One: Christie gets her prescribed chemotherapy—exactly as her oncologist recommends. This is non-negotiable. The chemo is what fights cancer. Two: We sequence her tumor and microbiome. This tells us exactly which supportive compounds might help her specifically. Three: I brew a personalized kombucha that Christie drinks daily. It won’t cure cancer, but early research suggests it might reduce side effects by 15-20%.” Mrs. Steinberg sounded doubtful. “And the risks?” “She’ll be monitored weekly. If anything looks wrong, we stop immediately. But I believe this could help her feel more like Christie during treatment, instead of just ‘the sick kid.'” Later that week, the Steinberg’s met with Dr. Medway, their oncologist at the clinic. They were met with skepticism. “Experimental probiotics?” The doctor looked askance. “Mrs. Steinberg, your daughter has a serious cancer. Stick to proven protocols.” “But the side effects…” Gloria glanced at Christie through the window. “Are manageable,” Medway insisted. “We have anti-nausea drugs, blood transfusions.” “I know, but…” Steinberg hesitated. “We’d like to try Dr. Marston’s approach. Alongside the chemo.” “I can’t stop you,” Medway replied. “But if anything goes wrong…” Marston entered the consulting room. “The choice is yours, Gloria. But we need to decide now. Christie starts chemo in two weeks. I need at least ten days to culture her personalized SCOBY.” A few months later… A few months into treatment, Christie sat at the dining table doing homework, thin but alert. Her mother watched from the kitchen, tears in her eyes. She called Dr. Marston. “Helena, things are looking good. She did her homework today. Do you understand what that means? Most kids at this stage of chemo can barely get out of bed. She did her math homework and complained about it being too hard.” The mother laughed through her tears. “She complained. Like a normal kid.” Marston smiled. “That’s the goal. Let her be seven, even while fighting cancer.” The Biological Support System: Engineering Complementary Medicine Marston’s innovation lay in treating SCOBYs as biological factories capable of producing compounds that worked synergistically with conventional cancer treatment. Using Curro Polo’s fermentation modeling techniques combined with Dr. Lila Chen’s microbiome personalization methods, she developed “therapeutic kombucha” that could support chemotherapy by strengthening the patient’s immune system, reducing inflammation, and helping manage treatment side effects. The process began with comprehensive tumor sequencing and treatment planning by Christie’s oncology team. Marston then designed SCOBY cultures to produce compounds that could potentially enhance the child’s response to her prescribed chemotherapy regimen while supporting her overall health. The kombucha became a complementary therapy delivered through daily consumption alongside conventional medical treatment. Christie’s results were encouraging. Her standard chemotherapy protocol achieved complete remission—as expected for her cancer type with proper treatment—but she experienced significantly fewer side effects than typical. Unlike many pediatric cancer patients who suffer severe nausea, fatigue, and immune suppression, Marston’s probiotic kombucha appeared to help Christie maintain better energy, digestive health, and emotional well-being throughout her treatment course. Cautious Optimism: Research Begins Marston’s initial case study, published in Nature Medicine in December 2046, triggered significant medical interest—and considerable scientific skepticism. The article was carefully titled: “Probiotic Kombucha as Adjunct Supportive Care in Pediatric Leukemia: A Single Case Study with Promising Results Requiring Further Investigation.” The medical establishment’s reaction was mixed but intrigued. The Lancet published an editorial titled “Living Probiotics in Cancer Care: Potential Benefits, Critical Questions, and the Need for Rigorous Trials.” The journal’s editor-in-chief noted that while Marston’s work showed promise, “extraordinary claims require extraordinary evidence, and we must be cautious not to give false hope to desperate patients before proper clinical trials establish safety and efficacy.” The Clinical Reality: Incremental Improvements Marston’s expanded clinical trials, involving 2,000 cancer patients across 12 countries over 8 years, produced results that were scientifically significant but less robust than her initial case suggested. Her therapeutic kombucha, used alongside conventional treatment, demonstrated: 12-18% reduction in severe treatment side effects across various cancer types 23% improvement in treatment completion rates (fewer patients stopping therapy due to intolerance) Enhanced quality of life during treatment compared to control groups 8-15% improvement in specific immunological markers Approximately $150 per month for the probiotic formulation Notably, the studies found that kombucha alone had no anticancer effect—it showed benefits only when used alongside proven medical treatments. Patients who delayed or refused conventional therapy in favor of kombucha alone had dramatically worse outcomes, leading to several preventable deaths that haunted Marston’s research. Media Coverage: Hope and Hype Headlines captured both the promise and the limitations: The Guardian: “Probiotic Kombucha Shows Promise in Reducing Chemotherapy Side Effects: Patients Report Better Quality of Life During Treatment” Wall Street Journal: “Fermented Beverages as Cancer Care Adjunct: Modest Benefits, Affordable Option, But No Replacement for Medical Treatment” The Times of India: “Mumbai Researchers Caution Against Kombucha-Only Cancer Treatment After Patient Deaths” The Lancet editorial: “The Promise and Peril of Probiotic Cancer Care: Why Rigorous Science Matters More Than Anecdotes.” The Integration Challenge: Complementary, Not Alternative Marston faced an unexpected problem: her research was being misrepresented by alternative medicine advocates who claimed she’d “proven kombucha cures cancer.” Several patients died after abandoning conventional treatment based on misunderstandings of her work. This led Marston to become an outspoken advocate for science-based medicine. “Kombucha is not a cancer cure,” she stated repeatedly in interviews. “It’s a supportive therapy that may help some patients tolerate conventional treatment better. Anyone who tells you to replace chemotherapy with fermented beverages is endangering your life.” Marston was aware of well-publicized risks faced by patients who relied exclusively on Complementary and Alternative Medicine treatments. The 2024 Netflix drama Apple Cider Vinegar depicted a character, Milla Blake, whose storyline was loosely based on real-life Australian wellnes

Source: NotebookLM Dr. Cătălin Tîlvescu is a general surgeon and the coordinator of the Department of Hyperbaric Medicine at Nova Vita Hospital in Romania. In 2020, he founded Kombucius in his hometown of Târgu Mureș, Transylvania. Market opportunity The decision to launch was heavily influenced by a clear market opportunity in Romania. A certain level of awareness of kombucha existed in the country, as it was a popular home brew in communist times, often perceived as a “miracle cure” kept in a jar by grandmothers. Although he is a physician by training, his experience as a home brewer provided the foundational knowledge for his new venture. He had a long history with fermentation, growing up learning how to make wine and moonshine (spirits) with his grandparents. He discovered that Romania didn’t have any breweries producing kombucha at the time. The imported store-bought kombucha he tasted was often “really bad” and bland. He noted that the varieties being sold locally were “very harsh, very sour, very acidic,” leading him to question why consumers would purchase them. This quality gap inspired his core business philosophy: to make a kombucha that people would actually enjoy drinking, resulting in a product that is sweeter and less carbonated, akin to the Asian style, rather than the more sour, highly carbonated North European/American types. Overcoming challenges He overcame multiple challenges in establishing the business, such as learning to produce kombucha at scale, securing a suitable factory location, and addressing public perceptions of kombucha. All this as a one-person operation while working full-time as a physician in three hospitals. However, he recognized that he needed to rebuild his life, and opening a brewery became a viable option, particularly since his ex-wife, who was “not a fan of me doing home brewing,” was no longer a factor. The business served as a positive trajectory for his life, preventing him from becoming a “bitter, resentful, old divorced dad” and allowing him to truly find happiness and personal growth. He  remarked that starting a kombucha company was the “best decision that I have ever made in my life.” He previously held the “dream” of having a large beer brewery but lacked the necessary funds. Kombucha presented a similar opportunity that was more financially accessible. Inspiration The idea solidified after watching two key online videos: one showing a brewery tour that revealed the process was “not really hard to make,” and another featuring Sebastien Bureau at the 2019 Berlin Kombucha Summit explaining how to scale up production, which transformed the concept into a “possibility.” Based on insights gained from friends in the beer industry, he decided to bypass starting in his kitchen and immediately launch the company as a professional, legal brand, knowing that serious commercial operations require stability and consistency. Recognition The brand recently gained international recognition when its mint flavor won a World Kombucha Award, validating his approach of creating a less acidic, more palatable beverage. Videos Kombucius has published a library of over 60 YouTube videos (in Romanian) that cover everything from home-brewing tips to the scientific benefits of kombucha, and even the first episode of a humorous soap opera featuring Master Kombucius, who arrives on his motorcycle, swigging kombucha! Flavors Original Kombucha with green tea – for those who love the authentic and refreshing taste. Kombucha Rojizo Granada – an explosion of freshness and fruity flavor. Ginger Khan Kombucha – for those who love a little spicy craftsmanship in their life. Fresh Mint Kombucha – an award-winning refreshing combination. Kombucha Strong Hops with hops – a bold combination of freshness and bitter subtlety. Kombucius is available across Romania. Interview This lengthy conversation tells the story of the founding of Kombucius, including overcoming challenges of limited funds and doing much of the physical labor himself. Dr. Tîlvescu discusses his brewing process and the philosophy behind his products. Finally, he shares his long-term aspirations for scaling the business and offers entrepreneurial advice, emphasizing the importance of enjoying the process and maintaining one’s principles. The post Profile: Kombucius, Târgu Mureș, Romania appeared first on 'Booch News.

Jake Myers, the director of the new comedy-horror movie, Kombucha, visited San Francisco this weekend. He had flown in from Chicago (where the film was shot) to host a screening at the Balboa Theater’s ‘Another Hole in the Head‘ horror-fest. He sat down with Booch News to discuss his film and explain why he chose to make a horror movie about everyone’s favorite drink. I then attended the screening and formed my own opinion of what some kombucha lovers see as a gross misrepresentation of the beverage. Highly recommended Let me say now: this is a GREAT MOVIE, and anyone offended by this tongue-in-cheek satirical portrayal of kombucha should lighten up. After all, the dairy industry wasn’t offended when Wallace and Gromit picnicked on a moon made of cheese. No one took that seriously. Likewise, the movie portrays kombucha in an extreme, but humorous, manner, maybe not quite as unbelievably as a cartoon character and his dog slicing off a bit of cheese on the moon, but not that different in terms of kombucha in reality compared to its role as a plot device in this fantasy. The film has been described in reviews re-posted to Booch News in October, so check there if you want the details. Briefly, kombucha alters the behavior of hapless office workers forced to drink it with cult-like intensity by a corporation that wrings every ounce of energy, and eventually the life, out of their employees. Office screen savers read “Serve the job and the job serves you.” There’s no work-life balance. Sexually predatory female managers seduce their direct reports (“I want to have your baby! Give me your sperm!”). Cringe-worthy platitudes (“I’ll circle back to you on that”) are spouted in clinically spotless meeting rooms. This environment will be familiar to anyone who has worked in tech. It’s the world described by Dave Eggers in his 2013 novel, The Circle. Wide of the mark Those of us familiar with kombucha will spot the ways in which the ‘booch onscreen is not true to life. While many tech companies provide their employees with free kombucha, most do so on tap, rather than stocking refrigerators with dozens of bottles. To be fair, this is apparently how GT Dave’s personal refrigerator is stocked. Anyone who brews kombucha knows that if the ferment is not covered with a cloth you’ll get an infestation of fruit flies. Not so in the lobby of Simbio Corporation. Likewise, real SCOBYs look nothing like the opaque, backlit, yellow glass in the company lobby. The irony is, they often look more repulsive than the one in the film. Was the reality just too gross for a horror movie? Portraying kombucha as a tool of control and conformity, where people are forced to drink it, suffer unspeakable side-effects and withdrawal symptoms worthy of crack, OxyContin, or heroin, is a distortion of the free-wheeling, slightly ‘woke’ reputation most ‘booch lovers embody. On target There are, however, a number of places in the movie where the director totally nails the appeal of kombucha. The initial reluctance of an overweight coffee addict to even consider drinking it, and their surprise when they discover how pleasant it actually tastes. Their obvious pleasure in the first sip. The subsequent purification as bodily toxins are eliminated, although not usually in as colorful a manner as shown in the toilet bowl in the movie. The slightly addictive nature of ‘booch. Most of us who enjoy kombucha have occasional jonesing for another bottle. But not to the extent of having withdrawal symptoms that need us to be tied to a bed. A certain cult-like tendency among some true-believers (we know who we are!) who love a drink that is a minority interest and is still an object of disdain for some. Movie magic I’m no fan of horror movies. Indeed, I was uncomfortable with one of the short films shown before Kombucha. It was a ‘slasher’ flick, and I had to look away when the ax split open the girl’s head. The Kombucha movie is nothing like that. There is some of what fans apparently refer to as ‘body horror’ – bacteria and yeast infestations in previously healthy people. Lesser versions of the infected zombies in The Last of Us. The main message is the dystopian exaggeration of the Silicon Valley office start-up culture where the office is a ‘family,’ and you are encouraged to burn the midnight oil to deliver the PowerPoint presentation next day. Think McKinsey consultants on steroids, or designer ‘booch. (Incidentally, and an absolute coincidence, are the parallels between the use of ‘personally customized’ kombucha in the film and a possible future described in Episode 2 of my ‘Fermented Future’ Sci-Fi series. Great minds, eh, Jake?) The film chose the brand name “Mother’s Secret” for the company brand of kombucha, which makes absolute sense given the ‘secret’ revealed at the end of the film. However, any brands with ‘Mother’ in their name should expect to become famous by association. Here’s looking at you: Mother Kombucha, Saint Petersburg, FL Mother Kombucha, Berlin, Germany Mother Love Kombucha, Kelowna, BC, Canada Mother Lode Kombucha, Cincinnati, OH Mothership Hard Kombucha, Vancouver Island, BC, Canada Back to the Mother, Missoula, MT Strong Mother Kombucha, Queensland, Australia The sequel Jake is planning a sequel focused on kombucha’s potential to be misused as a ‘woo-woo alternative health cure all’. Filming starts next summer. Online availability Kombucha the movie won’t be shown in theaters. The SF screening was the final time on the big screen. However, it’s now available for rent on Amazon Prime, Apple TV+, Google Play, and other on-demand services. It’s also available on Blu-ray and DVD. I highly recommend this entertaining movie that anyone who loves kombucha will enjoy seeing. Just don’t take it too seriously. Oh, and *don’t* work for a company that sucks the life out of you, whether or not they provide free kombucha. Podcast Listen to the podcast to hear my exclusive one-on-one interview with director Jake Myers and a sample of the discussion following the screening at the Balboa. The post Review: Kombucha, a 5-Star Movie appeared first on 'Booch News.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 8 appeared last week. New episodes drop every Friday. Overview Fermentation cooperatives represent one effective social organizing principle among many. In the future, kombucha cafes could replace bars and coffee shops as primary gathering spaces—not because the beverages possess magical properties, but because fermentation creates affordable spaces where people gather around shared productive work. This episode explores Mumbai’s “Fermentation District,” where bio-breweries have become community hubs, enabling stronger civic engagement. These spaces succeeded by combining smart urban design, economic cooperation, and cultural preservation into environments that made authentic connection easier than virtual isolation. The Inheritance of Empty Buildings By 2052, colonial-era buildings in Mumbai’s abandoned Ballard Estate business district stood empty after the Great Flood of July 26, 2047, drove businesses to higher ground. Climate refugee and fermentation consultant Khushi Sengupta—one of the Darjeeling tea plantation refugees who had fled to the Thames Valley Mega-tower together with the Tamang family—traveled back to India to visit family and help rebuild the shattered city. Her relatives had made the grueling 1,300-mile journey west from the Darjeeling foothills to Mumbai after their once-thriving tea plantations were devastated by climate change. It is early October. The monsoon rains have ended. Khushi stands in a gutted office building, water stains still visible three meters up the marble walls. She’s meeting municipal planner Rajesh Krishnan, who spreads architectural drawing across a ruined reception desk while Khushi’s eight-year-old daughter Priya explores the echoing space. “The flood created a crisis,” Rajesh explains. “The government wants temporary housing—stack refugees in minimal square footage, provide basic services, move on. But I’ve seen that approach fail in Delhi, Kolkata, and Chennai. Dense housing without social infrastructure creates slums, not communities.” Khushi watches her daughter discover an old fermentation crock in what was once the building’s cafeteria—remnants of someone’s office kombucha hobby. “What if we built around production instead of consumption?” she asks. “In the Thames Valley tower, the tea gardens and fermentation floors weren’t just amenities; they were integral to the process. They gave people something to do together. They created economic relationships.” Rajesh considers this. The 440 lakh rupees allocated to this district could fund either 1,000 housing units with no common spaces or 700 units with shared productive facilities. The conventional approach prioritizes maximum density. However, traditional methods have produced Mumbai’s sprawling slums, where civic engagement is nearly impossible—no gathering spaces, no economic cooperation, everyone struggling individually. “Show me what you’re imagining,” he says. “Back in the UK,” she explains, “we discovered that when people brew together, they talk. When they talk, they coordinate. When they coordinate, they govern themselves. Fermentation doesn’t create democracy—it creates the conditions where democracy can happen. Regular rhythms, shared investment, economic interdependence.” Six Months Later Khushi’s visit has lasted longer than intended, but no matter. Rajesh Krishnan has secured preliminary approval from city authorities for an experimental fermentation space. He’s looking to Khushi to replicate the Thames Valley tower’s success in Mumbai. If only things were that simple. The space is chaotic—babies crying, elders arguing about fermentation technique in four languages, someone’s SCOBY is contaminated and they need to start over. This is not the harmonious vision Rajesh sold to the municipal government. Narayan, a skeptical elder from a traditional Brahmin family, insists proper fermentation requires specific ritual purity. Fatima, a Muslim woman, questions the halal status of kombucha, wanting confirmation that the fermentation process doesn’t produce haram alcohol levels. A Tamil family wants to recreate their grandmother’s rasam kombucha but lacks the ingredients. A couple from Nagaland has never fermented anything and feels overwhelmed. Mountain Bee Innovation Amira Islam, daughter of Honey Islam, founder of Mountain Bee Kombucha, watches Khushi navigate these conflicts. “This is why industrial-scale kombucha failed,” she observes quietly. “They thought they could standardize living processes. But fermentation is always local—local ingredients, local microbes, local knowledge, local preferences.” Amira operates the district’s most experimental bio-brewery in the Mountain Bee Innovation Labs. Her facility spans three floors, each representing a different democratic process through carefully crafted flavor experiences. The Pineapple-Chili Democracy Floor serves Islam’s recreation of the original “crowd favorite” blend for first-time political participants. The bold, balanced combination of juicy pineapples with subtle chili heat creates the perfect environment for introducing newcomers to participatory governance. Citizens nibbling tacos and tortilla chips while debating local issues find the familiar yet exotic flavors lower social barriers and encourage participation. The Flower ‘N Spice Contemplation Level houses the district’s most complex decision-making processes. The striking purple brew—colored by butterfly pea flowers and warmed with fermented green tea spices—induces the meditative state necessary for addressing long-term planning challenges. Residents sip the cinnamon-forward blend through long straws (the founder’s original “pro tip”), allowing the warmth and spice nuances to enhance their focus during lengthy policy discussions. The Bangalore Blue Grape Strategic Floor serves as the district’s evening governance center. The bold, deep-flavored kombucha made from GI-tagged Bangalore Blue Grapes has evolved into the perfect “non-alcoholic nightcap” for late-night budget negotiations and emergency response planning. The antioxidant-rich brew’s complex flavor profile matches the sophisticated nature of high-level municipal decisions. Dramila Kombucha Cultural Exchange The district’s most dynamic space honors Ezhil Mathy’s legacy of constant innovation. The Dramila Kombucha Cultural Exchange features fermentation tanks that change flavors weekly, ensuring democratic processes remain as dynamic as the beverages they accompany. The centerpiece is the “Sundal Council Chamber,” where Mathy’s legendary Mango, Chili & Coconut kombucha facilitates discussions about street food policy and integration of the informal economy. Citizens familiar with Chennai’s East Coast Beach snack culture instantly connect with the flavors of traditional lentil and chickpea preparations, creating cultural common ground among diverse refugee populations. The facility’s seasonal rotation includes Orange & Christmas Spice sessions for holiday planning, Passion Fruit & Tender Coconut forums for tropical agriculture policy, and Rose, Kokum & Ginger assemblies for traditional medicine integration. Each flavor profile creates specific psychological and social conditions that enhance particular types of democratic dialogue. Community Dialogue Khushi calls for attention. “Everyone, stop. Look around. What do you see?” “A mess,” someone mutters. “I see twenty families who will live in this building for years,” Khushi responds. “Right now, you’re strangers. In six months, you’ll be neighbors. In a year, you’ll be a community—or you’ll be strangers who happen to share walls. The difference is whether you learn to work together now, while the stakes are just kombucha.” She proposes a solution: Each family develops its own fermentation tradition while sharing space and equipment. They rotate teaching responsibilities. They pool resources to buy ingredients. They sell surplus together and split profits. “Fermentation is your excuse to gather,” she explains. “Whether your kombucha is halal, whether it follows proper ritual, whether it tastes like your grandmother’s—those are your decisions. What matters is that you make those decisions together, negotiate those differences, and build relationships that will matter when you’re deciding how to manage the building, how to share childcare, how to respond when the next flood comes.” Some remain unconvinced. “In my village, we knew everyone. We didn’t need excuses to cooperate,” Narayan says. “You’re not in your village,” Khushi replies. “You’re in a city of refugees from a hundred villages. The old social structures are gone. Either you build new ones, or you live as isolated atoms in anonymous density. Fermentation gives you something to build around.” SBooch Cultural Preservation By 2053, the district’s first pan-India commercial operation was established. The SBooch Heritage Collective occupies six floors of a restored Art Deco building. Each floor represents a different Indian regional fermentation tradition. But this isn’t a museum—it’s a working brewery preserving the vision of founder Nirraj Manek and brand ambassador Chef Niyati Rao’s regional Indian recipes. Anika Rao, Chef Niyati’s daughter, now in her early thirties, gives a tour while a health inspector takes notes. The Nagaland floor ferments with ingredients foraged from remaining forest patches. The Odisha level celebrates rice-based fermentation. The Tamil Nadu floor recreates rasam combinations. The fermentation tanks perfectly replicate Chef Niyati’s “From the kitchens of South” blend. Citizens debating water management policies sip the “neither too sour, nor too spicy” combination of tomato, hing, tamarind, and earthy spices that once defined authentic Madurai flavor. The Maharashtra level ser

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 7 appeared last week. New episodes drop every Friday. Overview Peer-to-peer flavor-sharing platforms enabled home brewers to distribute taste profiles as digital files. Blockchain-verified SCOBY genetics allowed anyone to recreate award-winning kombucha flavors. Traditional beverage companies lost control as open-source fermentation recipes spread globally. This episode follows teenage hacker Luna Reyes as she reverse-engineers Heineken’s proprietary “A-yeast” strain and the century-old master strain used for Budweiser, releasing them under Creative Commons license, triggering a flavor renaissance that made corporate beverages taste like cardboard by comparison. Luna Reyes: The Seventeen-Year-Old Who Liberated Flavor Luna Reyes was brewing kombucha in her Oakland garage when she changed the course of human history. The daughter of Mexican immigrants, she had learned fermentation from her grandmother while teaching herself bioinformatics through YouTube tutorials and volunteering at the Counter Culture Labs Maker Space on Shattuck Avenue. By fifteen, she was running the Bay Area’s most sophisticated home laboratory, utilizing jury-rigged DNA sequencers and microscopes constructed from smartphone cameras. Her breakthrough came in February 2043 while investigating why her kombucha never tasted quite like expensive craft varieties and was different again from her grandmother’s home brew. Using Crispr techniques learned from online forums, Luna began reverse-engineering the microbial genetics of premium alcoholic beverages. Her target wasn’t kombucha—it was the closely guarded yeast strains that gave corporate beers their distinctive flavors. Luna hunched over her microscope, examining bacterial cultures from her latest kombucha batch. Around her, salvaged DNA sequencers hummed, fermentation vessels bubbled, and computer screens displayed multi-hued patterns of genetic sequences. Her grandmother, Rosa, entered carrying a tray with three glasses of homemade kombucha. “Mija, you’ve been working for six hours straight. Drink something.” Luna accepted the glass without looking up. “Abuela, your kombucha tastes better than anything I can buy in stores and the ones I’ve experimented with. Why? I’m using the same base ingredients—tea, sugar, water—but mine never has this complexity.” Her grandmother laughed. “Because I’ve been feeding this SCOBY for forty years. It knows what to do. You can’t rush relationships.” Luna’s sister Maya, lounging against a workbench, waved her phone. “Luna, people have noticed your forum post about Health-Ade’s fermentation process. Someone says you’re wasting your time trying to replicate commercial kombuchas.” “I’m not trying to replicate them,” Luna said, finally looking up. “I’m trying to understand why their kombucha tastes different than that I make at home. It’s not the ingredients. It’s not the process. It’s the microbial genetics.” Rosa sat down beside her granddaughter. “When I was young in Oaxaca, every family had their own kombucha culture, passed down generation to generation. Each tasted different because the bacteria adapted to their environment, their ingredients, their care. We had a saying, Hay tantas fermentaciones en el mundo como estrellas en el cielo nocturno – there are as many ferments in the world as stars in the night sky. The big companies want every bottle to be identical. That kills what makes fermentation special.” “Exactly!” Luna pulled up genetic sequences on her screen. “I’ve been reverse-engineering samples from different commercial kombuchas. Health-Ade, GT’s, Brew Dr—they all have consistent microbial profiles.” The Great Heist: Cracking Corporate DNA Luna’s first major hack targeted Heineken’s legendary “A-yeast” strain, developed in 1886 by Dr. Hartog Elion—a student of renowned chemist Louis Pasteur—in the company’s Amsterdam laboratory and protected by over 150 years of trade secret law. Using samples obtained from discarded brewery waste (technically legal under the “garbage doctrine”), she spent six months mapping the strain’s complete genetic sequence in her makeshift lab. The breakthrough required extraordinary ingenuity. Luna couldn’t afford professional gene sequencers, so she modified a broken Illumina iSeq100 purchased on eBay for $200. Her sequencing runs took weeks rather than hours; her results were identical to those produced by million-dollar laboratory equipment. Her detailed laboratory notebooks, later published as The Garage Genomics Manifesto, became essential reading for the biotech hacker movement. The Budweiser project proved even more challenging. Anheuser-Busch’s century-old master strain had been protected by layers of corporate secrecy rivaling classified military programs. The company maintained multiple backup cultures in cryogenic facilities across three continents, never allowing complete genetic mapping by outside researchers. Luna’s success required infiltrating the company’s waste-disposal systems at four breweries, collecting samples over 18 months while evading corporate security. The Decision The night before Luna was scheduled to meet her fellow bio-hackers at Oakland’s Counter Culture Labs, she sat at her workstation, hesitant, wondering if she was doing the right thing. Her sister Maya came in, looking worried. “Luna, I found something you need to see,” she says. “Remember Marcus Park? He tried releasing proprietary yeast information in 2039. Heineken buried him. He lost everything. His daughter dropped out of college. His wife left him. He’s working at a gas station now.” Luna spent the night researching what happened to Park. She found that almost everyone who challenged corporate IP ended up on the losing side of the law. It was not pretty. In the morning, Abuela Rosa finds her crying in her room. “Mija, what’s wrong?” she asks. “Oh, Abuela,” Luna says between sobs. “What am I doing? What if I’m wrong? What if I destroy our family? What if this ruins Mom and Dad? What if I’m just being selfish?” “That’s the fear talking.” Her grandmother reassured her. “Fear is wisdom warning you to be careful. But fear can also be a cage.” That evening at the Counter Culture Labs, Luna assembled a small group of advisors. She needed their guidance. She had the completed genetic sequences for Heineken A-yeast and Budweiser’s master strain on her laptop, ready for release. But is this the time and place to release them to the world? Dr. Marcus Webb, a bioinformatics researcher in his forties and Luna’s mentor, examined her sequencing data. “This is solid work, Luna. Your jury-rigged equipment is crude. The results are accurate. You’ve fully mapped both strains.” “The question isn’t whether I can do it,” Luna said. “It’s whether I should let the world know I did it.” On screen, Cory Doctorow, the author and digital rights activist, leaned forward. “Let’s be clear about what you’re proposing. You’d be releasing genetic information that corporations have protected as trade secrets for over a century. They’ll argue you stole their intellectual property. You’ll face lawsuits, possibly criminal charges.” “Is it their property?” Luna challenged. “These are naturally occurring organisms. They didn’t create that yeast. Evolution did. They just happened to be there when it appeared. That does not make it theirs any more than finding a wildflower means they own the species. Can you really own something that existed before you found it?” Doctorow, the Electronic Frontier Foundation representative spoke up. “There’s legal precedent both ways. Diamond v. Chakrabarty established that genetically modified organisms can be patented. But naturally occurring genetic sequences? That’s murky. The companies will argue that their decades of cultivation and protection created protectable trade secrets.” “Trade secrets require keeping information secret,” Luna argued. “They throw this yeast away constantly. If they’re not protecting it, how can they claim trade secret status?” Dr. Webb cautioned, “Luna, even if you’re legally in the right—which is debatable—you’re seventeen years old. You’ll be fighting multinational corporations with unlimited legal resources. They’ll bury you in litigation for years.” “That’s where we come in,” Doctorow said. “The EFF can provide legal defense. Creative Commons can help structure the license. You need to understand: this will consume your life. College, career plans, normal teenage experiences—all on hold while you fight this battle.” Luna was quiet for a moment, then pulled up a photo on her laptop: her grandmother Rosa, teaching her to ferment at age seven. “My abuela says fermentation is about sharing and passing living cultures between generations. Corporations have turned it into intellectual property to be protected and controlled. If I can break that control—even a little—isn’t that worth fighting for?” Maya spoke up from the back. “Luna, I love you, but you’re being naive. They won’t just sue you. They’ll make an example of you. Your face on every news channel, portrayed as a thief, a criminal. Our family harassed. Your future destroyed. For what? So people can brew beer with the same yeast as Heineken?” “Not just beer,” Luna responded passionately. “This is about whether living organisms can be owned. Whether genetic information—the code of life itself—can be locked behind intellectual property law. Yes, it starts with beer yeast. But what about beneficial bacteria? Life-saving microorganisms? Medicine-producing fungi? Where does it end?” Dr. Webb nodded slowly. “She’s right. This is bigger than beer. As biotech advances, genetic control becomes power over life itself. Do we want corporations owning that?” Doctorow sighed. “If you do this, Luna, do it right. Release e

I sat down with William Esslinger of Confluence Kombucha in St. Louis, Missouri. We’d just left the three-day KBI conference in Barcelona and were having lunch at Munich Airport before catching our respective connecting flights. It was William’s first time in Germany, if you count being in an airport transit lounge as being in a country. What follows is an edited transcript of our conversation. The full audio is available as a podcast at the end of this post. The Confluence Kombucha Fermentory & Ping Pong Club is located at The Fox Den, 2501 S. Jefferson Avenue, Suite 102, St. Louis, MO 63104. It is open from 11 a.m.–7 p.m. Thursday through Sunday. Confluence Kombucha is also a regular vendor at the Tower Grove Farmers’ Market. Booch News: How did you discover kombucha? I started brewing kombucha in 2009 and working in kitchens all in a span of three days. I’d graduated with my master’s in media literacy education, and wanted to teach about the constructs of media and how to use media, how to create with different kinds of media, video, photography, using sound, all that kind of stuff. And so that’s my background. But I couldn’t find a job, so I started working as a dishwasher at age 29. I was making six bucks an hour with a master’s degree. I ordered my first kombucha culture online. I’d been drinking kombucha for about a year and a half prior to that, and it basically healed my ulcers that I’d had since I was five years old. That kombucha completely healed it. I haven’t had any incidents since. I can still remember as a young person having so much pain all the time. Every single day, a burning, like an ice pick in my intestines, every time I ate. I had this severe problem. And it then drinking kombucha cured it. So, I tell people, if you really want to do this kombucha thing, you need to be drinking it. Every day. Maybe take a day off here and there. But when people start, if they’re very used to a crappy diet, they’re going to feel a little worse, maybe because they’re flushing out stuff. But you get such a vibe out of drinking every day. That was just the beginning of the healing journey with kombucha. So much more healing has happened physically and mentally through this process. Just living with the SCOBYs every day. I didn’t really think about it as a business. BN: How did your career in catering take off? I’d started working in kitchens, and graduated from dish washing to working as a chef. After about three months of dish washing, they had me come on as a prep chef during the day. It was a big corporate restaurant, and I got pretty bored with it, but I had met someone I went to photography school with. He was opening a new restaurant called Blood & Sand with one of the top chefs in St. Louis at the time. He gave me a job, saying they can’t pay much, but they gave me an education. I got the last cook position on the line. And they didn’t really know what to do with me because I was brand-new, even though I’m almost 30 now. They said they would treat me like I knew nothing. And that was the best education. On-the-job training. BN: How did your career in the culinary world prepare you to run a kombucha business? We started fermenting stuff right away. They wanted me to make some kimchi. The chef didn’t know how to do it. But I had spent a couple of years in Korea and learned when I was over there. And I had just started brewing kombucha. It started to feel like fermentation was my path. Food was my path. And since it cured my ulcers, I started to be able to eat all the things I was never able to eat. I never thought of becoming a chef or anything like that because food was such a pain point for me. Then they started handing me the pastry stuff. Because they were all line cooks. They didn’t want to deal with this finicky shit with the temperature and all that. It didn’t fit in with everything else. But my background in photography, doing black and white film developing, the exacting process, the temperature, was already there for me. They started giving me one little project at a time. And they’re like, this kid’s nailing it, right? So they basically just made me a pastry chef. And I was making like $10 an hour, which was great. BN: How did working in the kitchens lead to opening a commercial kombucha business? I kept working in restaurants. And then, I finally thought maybe I got something here with the kombucha. I was developing flavors from the beginning. I kept all my notes. I now have over 800 flavors. I’ve got a spreadsheet of everything I’ve been doing since we opened our doors. Before I left for this trip, I did three new kombuchas in one week. I’ve been doing everything on draft and kegs since we opened our brick-and-mortar in 2016. It’s been all kegs. The idea was just to have a tap room. And the first iteration was a tap room/restaurant. And so, for five years, I ran the restaurant and did the fermentation on-site. It was 1,000 square feet. It was super tiny. The whole thing. I had 15 seats if you really pushed it tight in the inside of the restaurant. And we had some patio seating in the front and the back, with a little garden where we would grow herbs and other things we would use in the kombucha as well. A lot of people were dropping in. We got a lot of recognition. We didn’t know what kombucha would be like in St. Louis. I knew I could run a restaurant, and I had good ideas. The restaurant took front seat for most of that time. It was more of a restaurant with a little bit of kombucha. We had eight taps going, so you could come in and do an eight-flight or a four-flight, then take stuff to go, filling pints, quarts, and growlers. When COVID happened, my business partner decided to split. I closed the restaurant and started focusing on kombucha. So it’s only really been four years of focusing on the brewery. BN: What is Confluence Kombucha like today? We’re in the second iteration right now. There was a brewery, a kombucha brewery in St. Louis called KomBlu, that opened in the space that I’m in now. And they closed. And then another brewery opened in there, and then they closed. And then the building’s owner called me. He said, ‘We have this defunct kombucha brewery if you’d like to come look at it’. It had a bunch of stainless-steel vessels, a reverse-osmosis filter, and a huge cooler. So we did a bit of renovation and made it my own. I built the fermentation room. And then we opened that in leap year 2023. February 29th. We also make other fermented products, like coconut yogurt and kimchi. The volume is going up. We started bottling in this facility because we had the room. We’ve done 20,000 12-ounce bottles in 18 months. It’s a short-neck bottle that works because I don’t have to worry as much about it over-carbonating. It has a little bit of space. I think that’s really important. The bottles are cute, they’re fun. The labeling is really incredible. It’s playful and fun. We have a 12-tap room with a ping-pong table and vinyl records. The fermentation happens in the back. People can come in on Thursday and return on Sunday, and the board will be different. Flavors Confluence bottles just four flavors. The Pineapple Palo Santo won the Signature category at the World Kombucha Awards. The flavor combines fruity notes from pineapple with the coconut-like aroma of Palo Santo—a fragrant tree wood often used as incense—resulting in a tropical drink reminiscent of a piña colada. Confluence Kombucha also won two other Awards for one-off flavors offered on tap that William had entered into the competition: Jun & Holy Basil (Gold for the Jun category) Paw Paw & Rum Barrel (Silver for the Fruits with Spices category) Esslinger, who started bottling his kombucha a year ago, after a decade in business comments: “It was my first year competing, and I didn’t expect to win.” At the competition, Esslinger found it exciting and validating to discover that some of his new ideas are very much in line with what’s happening globally. For example, he recently brewed kombucha using cypress tea and was able to compare notes with brewers from Slovenia who brought a kombucha they had made with cedar and spruce chips. “It was cool to get that nerd connection right away.” Esslinger chose the name Confluence based on St. Louis geography–located at the confluence of the Mississippi and Missouri Rivers–but he says it has come to represent a larger vision, one that the World Kombucha Awards intensified. “As an artist and a food person inspired by world cuisines, the name has gathered more depth because it evokes something,” he says. “There’s a power in the idea of waterways merging, and we’re trying to uphold that every day in what we do.” BN: Tell me about your flavors. We have an Aronia Berry with Elderberry flavor. Aronia is the berry with the highest amount of antioxidants that grows in America. We met a local grower. And I loved it right away because it was so similar to the very first kombucha I had. Which was Cosmic Cranberry from GT’s. And the nickname for Aronia used to be Chokeberry. It’s a terrible name. But it’s so tannic that when you take it off the bush, you try to eat it. It chokes you up and dries out your mouth. But that’s the good stuff. We put the berries in the freezer to extract their flavor. Another flavor is Watermelon and Blue Spirulina. Ginger Lavender has been our bestseller for a very long time. We color that one with the butterfly pea flower. And it makes it bright violet and adds calcium to the beverage. I tell people that this was the flavor I never wanted to do. Because everybody was doing ginger. And everybody was asking me, Do you do ginger? Do you do lavender? And it took me 10 years to make this kombucha. And then it just started selling. The base tea is Japanese sencha green tea. Because that’s toasty. You can taste the tea. It’s a very low-vi

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 6 appeared last week. New episodes drop every Friday. Introduction Legacy beverage corporations attempting hostile takeovers of kombucha startups failed to understand the living systems involved. Their sterile production methods eliminated beneficial microorganisms, while regulatory capture backfired as health authorities mandated probiotic content. Mega-Cola’s final CEO, James Morrison, desperately tried fermenting cola using SCOBYs, creating undrinkable disasters. This episode chronicles the corporation’s transformation from global giant to urban composting service, with former executives becoming mushroom farmers in Detroit’s abandoned factories. The $49 Billion Graveyard: When Giants Couldn’t Learn to Dance Harvard Business School’s legendary case study “The Mega-Cola Kombucha Catastrophe” became required reading for understanding how industrial thinking proved fatal in the biological economy. Between 2035 and 2042, legacy beverage corporations spent $48.7 billion attempting to acquire kombucha startups, only to discover that living systems couldn’t be purchased—they could only be cultivated. Mega-Cola’s acquisition spree began aggressively in 2035 under CEO James Morrison, a chemical engineer before ascending to the C-suite. He’d once loved the alchemy of bubbles and sweetness. His father had worked at a bottling plant; he’d grown up thinking carbonation was progress. He viewed kombucha as merely another “disruption” to be absorbed and had become a champion of “hydration portfolios”—a polite euphemism for diversifying out of soda into teas, waters, and ferments. The company spent $12.7 billion acquiring 47 kombucha brands, from market leader Health-Ade to smaller artisanal producers like Portland’s Brew Dr Kombucha. Morrison’s strategy seemed logical: leverage Mega-Cola’s distribution network and manufacturing scale to dominate the emerging probiotic market. The Sterilization Disaster The first catastrophic failure occurred when Mega-Cola attempted to scale Humm Kombucha production at its Oregon facility. Morrison stood before a 10,000-gallon fermentation tank—ten times the size of any used by the acquired kombucha companies. Chief Science Officer Dr. Hiram Walsh explained the modifications they’d made. “We’ve adapted our quality control protocols from our soft drink lines,” Walsh said proudly. “Every input is filtered, pasteurized, and chemically treated. We’ve eliminated 99.9% of microbial contamination risk.” Walsh pulled up charts showing their testing results. “Batch consistency is perfect. Zero deviation. Every bottle identical.” Morrison smiled. “Exactly what we wanted. When do we start distribution?” “Next week,” Walsh confirmed. “We’re calling it MegaBucha. Focus groups love the name.” One week later, Morrison sat in an emergency meeting. The first consumer feedback was catastrophic. Walsh read from report after report: “‘Tastes like carbonated vinegar.’ ‘Chemical aftertaste.’ ‘Nothing like real kombucha.’ ‘Dead and flat.’ Return rates are 87%.” Walsh looked confused. “I don’t understand it. The bacteria counts are perfect. We followed their recipes exactly.” On the teleconference screen, Health-Ade founder Vanessa Dew shook her head. “You killed it. Your ‘quality control’ eliminated every living organism. Kombucha isn’t about sterility—it’s about controlled biological diversity. You can’t pasteurize and filter kombucha and expect it to remain the same. You’ve simply made acidic sugar water.” Morrison spluttered, “We spent $2.1 billion acquiring your company. We’re not walking away because of ‘quality control’ issues.” “It’s not quality control—it’s biology,” Vanessa explained. “Kombucha cultures need biodiversity to thrive. Your system is built to prevent exactly that.” Morrison’s jaw tightened. “Then we’ll adjust the process. Keep some bacteria alive.” Vanessa sighed. “Your entire facility is designed to kill microbes. Your pipes, your tanks, your air filtration, your worker protocols—everything optimized for sterility. You’d have to rebuild from scratch. And even then, you’d need to fundamentally rethink how you approach production. Living systems don’t work like machines.” The company had overlooked the success of the UK’s ROBOT Kombucha, the “A.I. Cola” replicated cola’s taste in a fermented drink, becoming the beverage of choice for adults who had first tasted it as teenagers when it was introduced in 2025.  Founder Pascal du Bois had selected his ingredients from a range of different organic botanicals from which the flavor was extracted. He then created a complex blend of more than a dozen types of bacteria and four strains of organic yeast. After fermenting for seven weeks they add a teaspoon of 100% organic honey, sourced from France, to each can. This mimics the familiar cola taste without added sugars or aspartame. The result was a healthy alternative designed to appeal to cola lovers, not a standardized Frankenbooch. Dr. Kenji Nakamura—the former Genentech researcher who later founded the Eastridge Mall Kollective—was hired as a $5 million consultant to solve the Mega-Cola problem. His report sat on Morrison’s desk—200 pages detailing why Mega-Cola’s approach couldn’t work. “I’ll cut to the conclusion,” Nakamura said. “Your industrial infrastructure is fundamentally incompatible with living beverages. Your entire supply chain is designed to kill exactly what makes kombucha valuable.” Morrison leaned forward. “We paid you to find solutions, not problems.” “The solution is accepting that some things can’t be industrialized,” Nakamura replied calmly. “Kombucha succeeds because of microbial relationships that develop over time through careful cultivation. You’re trying to force-manufacture relationships. It’s like trying to raise children in a morgue—the environment is hostile to life. Your kombucha tastes bad because you’ve optimized the life out of it. You can’t ‘optimize’ life—you can only cultivate it.” Mega-Cola CFO Samantha Chen pulled up financial projections. “We’ve now spent $14.8 billion on kombucha acquisitions and infrastructure. We need to either make this work or write off the entire investment.” Nakamura shook his head. “Every dollar you spend trying to industrialize kombucha is wasted. The companies you acquired succeeded because they were small—they could maintain microbial diversity, respond to batch variation, cultivate living systems. Scale destroys those advantages.” Morrison’s face reddened. “Are you telling me that a bunch of hippies in Portland can do something Mega-Cola, with our resources and expertise, cannot?” “Yes,” Nakamura said simply. “Because they’re not trying to dominate biology. They’re partnering with it. Your entire corporate culture is about control, optimization, standardization. Living systems require adaptation, diversity, patience. Those are fundamentally incompatible approaches.” Morrison stood. “We’ll find someone else. Someone who can make this work.” Nakamura gathered his materials. “You’ll spend millions more reaching the same conclusion. Biology doesn’t care about your quarterly earnings or your market cap. You can’t buy your way out of this.” After Nakamura left, Morrison and Chen sat in silence. Chen finally spoke. “He’s right, you know.” Morrison didn’t respond. The Regulatory Trap: When Capture Became Captivity Legacy corporations had initially celebrated the FDA’s Probiotic Verification Act of 2038, which they had lobbied for extensively. The law required all “live beverage” products to contain minimum concentrations of beneficial bacteria, verified through independent testing. Mega-Cola’s legal team believed this would create barriers for small producers while giving large corporations with deep pockets competitive advantages through regulatory compliance costs. The strategy backfired catastrophically. While artisanal kombucha producers thrived under the new standards—their naturally diverse microbial ecosystems easily exceeded requirements—corporate products consistently failed testing. Mega-Cola spent $20 million on fermentation consultants and biotechnology acquisitions, but its sterile facilities couldn’t maintain the mandated bacterial diversity. Meanwhile, in the company boardroom, a tense meeting took place. Chen read the headline from a Wall Street Journal article: “Mega-Cola’s ‘Kombucha’ Contains Fewer Probiotics Than Yogurt, FDA Testing Reveals.“ Morrison stared at the headline. “How did this happen?” “Our sterilization processes,” Walsh admitted. “We can’t maintain bacterial counts through our production and distribution systems. The small producers can because they’re working with robust, diverse cultures in small batches. We’re working with weakened, standardized cultures in massive volumes. The bacteria die.” The legal counsel shifted uncomfortably. “The regulation we pushed for is now our biggest problem. We can’t legally call our product kombucha. We could petition the FDA to lower the standards—” Morrison’s voice was quiet. “How much have we spent trying to fix this?” Chen checked her tablet. “$20.3 million on fermentation consultants and biotechnology acquisitions. None of it worked.” The Medical Tsunami: Soda as Poison By 2040, the medical evidence against sugar-laden sodas had become overwhelming. The American Heart Association officially classified high-fructose corn syrup as a “Class II toxin,” requiring warning labels similar to tobacco. The crisis came to a head when the Journal of the American Heart Association published “The Corporate Diabetes Epidemic: A Century of Metabolic Warfare” in 2041. The paper demonstrated that diabetes and obesity rates directly correlated with Mega-Cola’s market penetration across 147 countries. Areas with higher C

I visited Bioma Kombucha on the final day of my trip to Barcelona for the World Kombucha Awards and KBI European Summit. Christopher Davite is the founder of Bioma Kombucha in Barcelona. His personal health struggles, including ADHD, depression, and digestive issues, along with an unexpected allergic reaction to pollen after moving to Vancouver, led him to discover the healing benefits of kombucha. Inspired by his own transformative experience and his grandfather’s knowledge of medicinal plants, Davite shifted from a career in architecture and personal training to founding Bioma Kombucha in 2017, motivated by a mission to empower people with an affordable, functional beverage. The company focuses on creating a high-quality, sustainably produced product using locally sourced medicinal plants. From the first sip, I knew I had found something truly special. The benefits were astounding. Every day, I felt my body and mind fill with renewed energy, propelling me to improve my life in ways I had never imagined. Kombucha inspired me to share this gift with the world, with the mission of “empowering people from within.” Today, my message is simple: “Take care of your body, and your body will take care of you.” Kombucha is not just a beverage for me; it’s a way of life, a source of energy and well-being. I hope my story inspires you to discover the wonderful benefits it can offer and to find your own path to a healthier and happier life.” Branded initially as ‘Kashaya Kombucha’ selling a green tea classic, in 2021 he rebranded to Bioma and expanded the range to add seven more flavors. Production and sustainability Sustainability is at the heart of their business. Christopher drew on his background in interior architecture and design to renovate an old garage that is his production facility. All the building materials were sourced from within Catalonia. This includes cork insulation and marble-based paint in the fermentation room. The low pH in the paint means nothing can grow in it. He explains that this has a significant impact on the SCOBY’s overall well-being and health. The walk-in cooler was constructed with natural mortar and insulated with hay behind a cork lining. When empty, it smells like a hay barn. The Bioma bottles are screen-printed, so there is no glue or labels, making them easier to recycle. Some are on their 10th life cycle. Bioma was the first to produce kombucha at an industrial scale in Barcelona and has grown into a team of eight people. Method Bioma uses a traditional brewing process with native medicinal and aromatic plants and premium ingredients to produce authentic kombucha. The Rwandan green tea is cold-brewed overnight for 12-16 hours (an environmental saving in and of itself). Cold brewing brings out smooth, natural notes that harmonize perfectly with the kombucha’s acidic profile. This method preserves the maximum amount of nutrients and probiotic properties, ensuring a healthy experience with every sip. They then add the starter, ferment for 7 days, and then undergo an additional 2 to 5 days of secondary fermentation with flavorings sourced from foraged ingredients or local farmers. Christopher periodically chants to the kombucha while it ferments, which he believes enhances the brew’s medicinal resonance. Chakra-aligned flavors Bioma Kombucha believes in the holistic connection between body, mind, and spirit. Their kombucha is rich in probiotics and antioxidants that not only improve digestive health but can also contribute to overall well-being. A healthy digestive system helps keep energy flowing properly, which can positively influence the balance of your chakras. Their kombucha is formulated with medicinal and aromatic herbs that help unblock the chakras. Ingredients such as lavender, rosemary, lemon balm, and chamomile not only provide a delicious flavor but also have properties that benefit energy and inner balance. While an infusion is great, it is during the fermentation stage that the metabolites and essential oils get introduced. They all have the specifics of the plant and how they interact during the fermentation stage and the pH and yeast levels. Vida Verde, their Classic Kombucha of cold-infused Rwandan high-mountain green tea, is the base for all the other flavors. This was the original kombucha they sold when the brand was known as ‘Kashaya’–the Ayurvedic term for a medicinal drink. The full range is infused with herbs, flowers, and fruits that align with the seven mystical chakras in the human body. Chakra is a Sanskrit word meaning “wheel” and refers to the energy centers in our bodies. The chakras serve the same function in our body as electrical outlets in a room: they distribute the energy that enters through the crown chakra to organs, glands, and muscles. Here are the seven chakras paired with the corresponding Bioma flavor. Base Chakra (Muladhara) Seasonal Star – The winter season version combines pomegranate, grape, and pine bud. In summer, it is flavored with stinging nettle, strawberry, dandelion, and blueberry. This kombucha supports active energy and is for those who wish to move with strength, passion, and determination. It helps you feel a solid foundation and self-confidence. Great for workouts, sports, and playlists that motivate you. It’s a kombucha that gives you a clean boost for every challenge. Sacral Chakra (Svadhisthana) Sacred Creation – Flavored with marigold, pear, and fig. This kombucha is strengthening and restorative. It is a fruity and floral blend that awakens your senses, enhances creativity,  and connects you with your creative energy and sexuality. Svadishtana is associated with the unconscious and with emotion. It is the seat of pleasure, a sense of oneself, relationships, sensuality, and procreation. Solar Plexus Chakra (Manipura) Solar Flower: A carefully crafted formula includes elderflower and orange blossom, two ingredients that work with chamomile to gently care for your digestive system. It also incorporates wild fennel, known for its calming properties and ability to balance energies. Most remarkable about Solar Flower is its ability to open and balance the Solar Plexus Chakra. This chakra represents our personal power, confidence, control, and vitality. Drinking Solar Flower helps increase confidence and decision-making ability, connects you with your inner fire: that spark that drives you and allows you to take the reins of your destiny from the depths of your being. Heart Chakra (Anahata) Cosmic Love: A fusion of hemp, hops, and lemon verbena creates a kombucha with a smooth, citrus taste. It is reminiscent of an India Pale Ale (IPA) Belgium beer. This kombucha also has a deeper purpose: it’s designed to open and balance the Heart Chakra for a more profound sense of love. Drinking Cosmic Love promotes healthy relationships and allows you to connect with your heart and feel compassion, both for yourself and others. Hemp and lemon verbena reduce stress, increase relaxation, and bring a sense of mental calm. Throat Chakra (Vishuddha) Crystal Voice: The freshness of apple blends with the calming properties of lemon balm and the purifying virtues of sage that satisfies your palate and nourishes your well-being. Drinking Crystal Voice improves clarity in communication and personal truth, helping you find your voice, express yourself clearly, and connect with your inner creativity and authentic self. Third Eye Chakra (Ajna) Creative Mind: A unique and revitalizing blend of rosemary, mint, and lavender. It is designed to help you open your third eye, connect with your creative mind, and find intuitive solutions to everyday challenges. Crown Chakra (Sahasrara) Divine Light: Has a fruity, floral flavor that resonates especially with feminine energy. A mix of raspberry juice and roses, it incorporates medicinal herbs like echinacea and passionflower to strengthen your immune system. Divine Light works to open and balance the Crown Chakra—the center of spirituality and connection with the Divine. When the Crown Chakra is in harmony, we experience greater spiritual awareness and a sense of unity with the universe. Distribution Christopher aims to sell a million bottles of kombucha. Over the past seven years, he estimates they have sold over 400,000 bottles. In addition to online orders, they are popular among the yoga community and are sold at large cultural festivals. Early sales were at farmers’ markets and through “old school cold calling” to bars and restaurants. Bioma is now available in retail outlets in Barcelona and Madrid, with plans to expand to Switzerland before the end of the year. Awards In October 2024, Bioma took home the Gold award at the @pentawards for best international design for their packaging created by @summabranding. Addition of cans They introduced a line of cans to meet the growing demand for no-alcohol events, such as music festivals, and in public spaces like swimming pools, where glass bottles are not allowed. They also save on shipping costs. Podcast This podcast is edited from an hour-long conversation with Christopher during my visit to Bioma. As he showed me around the facility, we moved from room to room, so the audio quality varied with the changing acoustics. Tune in to the hear the story of Bioma Kombucha. The post Profile: Bioma Kombucha, Barcelona, Spain appeared first on 'Booch News.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 5 appeared last week. New episodes drop every Friday. Introduction In the mid-21st century, rising seas and extreme weather rendered traditional agriculture impossible, but kombucha cultures thrived in controlled environments. Vertical fermentation towers became humanity’s primary food production method, with kombucha serving as a crucial source of nutrition. Climate refugees built resilient communities around shared SCOBY cultures that could withstand disasters. A critical challenge for kombucha production was tea availability, which became increasingly problematic on a planet where climate had reached a tipping point. Fortunately, tea plantations—like French vineyards that migrated across the Channel to England due to global warming—proved adaptable. This episode describes the expansion of tea plantations housed in vertical agricultural towers in the United Kingdom. These symbiotic systems proved more resilient to warmer temperatures than traditional agriculture. The Great Tea Migration: From Tropics to Temperate Towers By 2045, the traditional tea-growing regions of Darjeeling, Ceylon, and Fujian had become uninhabitable wastelands. Rising temperatures, erratic monsoons, and soil degradation forced humanity to reimagine where and how tea gardens could survive. The solution emerged from an unlikely source: the pioneering tea estates of Britain’s Celtic fringe, whose temperature-tolerant Camellia sinensis varieties became the foundation for humanity’s vertical fermentation revolution. The Cornwall Prophecy: Tregothnan’s Vision Realized Dr. Sarah Boscawen-Chen—a scion of the estate family and daughter of fermentation pioneer Dr. Lila Chen—pioneered the integration of tea cultivation with kombucha production. Her breakthrough insight was that, rather than importing tea leaves from distant plantations at great carbon cost, enclosed vertical towers could simultaneously grow tea and brew kombucha, creating closed-loop ecosystems in which plant and microbial systems symbiotically enhanced each other. What began in 2005 as Jonathon Jones‘s ambitious experiment at the Tregothnan Tea Estate in Cornwall—England’s first commercial tea estate—evolved into the template for post-climate agriculture. The estate’s sheltered valleys, with acidic soil and a mild climate moderated by the sea, made Tregothnan ideal for tea cultivation. Located eight miles inland from the coast, the tea garden was shielded from corrosive salt air. The plantation initially seemed a botanical curiosity, producing boutique teas for local markets. But as global warming devastated traditional growing regions, Tregothnan’s hardy cultivars proved prophetic. By 2055, Tregothnan’s original 20-acre plantation had expanded into a 150-story vertical tea forest, its crystalline towers rising from Cornwall’s coast like botanical cathedrals. The estate’s heirloom varieties—originally adapted to British weather patterns—thrived in controlled environments that precisely mimicked their ancestral growing conditions while protecting them from the climate chaos outside. They extended the original Cornish innovation of the iconic biomes at the nearby Eden Project. No One’s Cup of Tea The BBC documentary No One’s Cup of Tea, broadcast in 2045, revealed the scale of disaster in the world’s major tea-growing regions. While Britons were left “gasping for a cuppa” as prices skyrocketed, growers in India and elsewhere lost their livelihoods. The Chinese government, flush with its successful invasion of Taiwan, barred BBC camera crews from plantations; there were no such restrictions in India. The moving documentary footage remains unforgettable: Sabnam Tamang stands among dying tea plants, the soil cracked and lifeless beneath her feet. The temperature reads 41°C—impossible for Camellia sinensis to survive. Around her, workers harvest what they know will be the estate’s final crop. Mardin approaches her mother, carrying a withered tea leaf. “Mama, the irrigation system failed again. The aquifer is empty.” Sabnam takes the leaf, crumbling it between her fingers. “This estate has produced tea for over 200 years. Our ancestors planted these original bushes stolen from China by the British. And now…” She doesn’t finish. She doesn’t need to. Dr. Boscawen-Chen, flown over by the BBC as an advisor, examines the soil with portable equipment, recording data. “Mrs. Tamang, I’m sorry. I know what this means to your family.” “Do you?” Sabnam’s voice carries an edge. “Your Cornwall estate thrives while ours dies. British tea survives because you got lucky with latitude and ocean currents. We weren’t lucky.” Sarah meets her anger with compassion. “You’re right. Geography saved us. But that’s why I’m here—to offer alternatives.” She pulls up holographic displays showing the vertical towers rising along Britain’s coast. “Tregothnan has developed controlled-environment cultivation. We can replicate Darjeeling’s original growing conditions—temperature, humidity, soil chemistry—inside climate-controlled towers. Your tea varieties can survive. Your expertise is needed.” Sabnam laughs bitterly. “You want us to grow Indian tea in England? In artificial environments? That’s not tea cultivation—that’s botanical imprisonment.” “It’s adaptation,” Sarah corrects gently. “The choice isn’t between traditional estates and towers. It’s between towers and extinction. Traditional agriculture is over. The question is whether we preserve what we can.” Mardin interrupts, pointing toward the horizon where dust storms approach. “Mama, the evacuation trucks are here. We need to decide.” Sabnam looks between her dying estate and Sarah’s holographic towers. “If we come to Cornwall, can we bring our cultivars? Our specific Darjeeling varieties?” “That’s exactly what we need,” Sarah confirms. “Genetic diversity. Traditional knowledge. The towers work, but they need expertise from growers like you to thrive.” “We’ll come,” Sabnam decides. “But understand—we’re refugees, not employees. We’re abandoning our heritage because climate catastrophe gives us no choice.” “I know,” Sarah acknowledges. “The Thames Valley Mega-Tower has apartments for climate refugees. Your family will have housing, education, and work. It’s not home, but it’s survival.” As the Tamangs board evacuation trucks with their precious seed stock, Sabnam takes one last look at the estate her family built over generations. “Remember this, Mardin. Remember what the world looked like before we had to farm in towers.” Scotland’s Tea Renaissance: From Whisky to SCOBY The Tea Gardens of Scotland collective, which began in the 2020s as artisan experiments in Perthshire, Fife, Angus, and Kincardineshire, became the backbone of northern Europe’s kombucha security. These scattered walled gardens and sheltered slopes, initially dismissed as romantic Caledonian anachronisms, proved ideal testing grounds for extreme-weather tea cultivation. The collective’s leader, Dr. Morag MacLeod (formerly of the Royal Botanic Garden Edinburgh), transformed traditional Scottish agricultural practices into cutting-edge biotechnology. Her team developed “Highland Hardy” tea varieties that could survive extreme temperatures while maintaining optimal tannin profiles for kombucha fermentation. These robust cultivars became the genetic foundation for vertical tea forests across Arctic regions, replacing traditional farming zones. By 2050, Aberdeen hosted the world’s tallest tea-kombucha tower: a 1,200-meter spire that produced enough fermented beverages to supply all of northern Europe. Four times the height of the great North Sea oil platforms once assembled in the Granite City, the tower’s internal climate zones replicated everything from subtropical lowlands to alpine highlands, allowing dozens of tea varieties to flourish simultaneously while feeding continuous kombucha production on alternating floors. They were powered by clean energy from proliferating offshore wind farms, extending far beyond the original Aberdeen Bay Wind Farm, which had famously impeded views from the Trump International Golf Links at Menie. Dr. MacLeod stands in the tower’s control center, monitoring dozens of climate zones simultaneously. Each floor provides ideal growing conditions for different tea varieties—subtropical, temperate, and alpine. “Highland Hardy varieties on Floors 200-300,” she narrates to visiting engineers. “Darjeeling preserves on 400-500. Experimental hybrids on 600-700. Each zone feeds kombucha production on alternating floors, creating continuous fermentation cycles.” Mardin works on Floor 452, tending Darjeeling plants that her mother brought from India five years earlier. The varieties have adapted beautifully, producing leaves that taste exactly like pre-collapse harvests. A junior technician approaches her. “Ms. Tamang, we have visitors. Corporate inspection.” Mega-Cola CEO James Morrison enters with an entourage of executives, examining the tower’s operations with obvious interest. He stops at Mardin’s station. “Fascinating setup,” he observes. “You’re growing traditional tea in climate-controlled environments and immediately processing it into fermented beverages. Very efficient. What’s your production capacity?” Mardin regards him coolly. “Enough to supply northern Europe’s kombucha needs. About 50 million liters monthly.” Morrison pulls out a tablet and makes notes. “And the costs? Compared to traditional agriculture?” “Traditional agriculture doesn’t exist anymore,” Mardin responds. “So the comparison is meaningless. The choice is tower cultivation or no cultivation.” Dr. MacLeod joins them, her expression wary. “Mr. Morrison, I understand Mega-Cola is interested in industrial fermentation. These towers aren’t desi

Origins Jordi Dalmau improved his health with kombucha and founded Mūn Kombucha. He is a multi-year World Kombucha Awards winner and sits on the KBI Board of Directors.Kombucha proved to be a solution to the health problems he had experienced since he was a child, which were due to Gilbert’s syndrome, which he was diagnosed with when he was only 13 years old. An engineer by profession, Jordi struggled with daily headaches, muscle pain, and fatigue caused by his difficulty eliminating toxins through the liver. The search for better health had been tireless. After various dietary modifications, he was advised to start eating fermented foods. In addition to the sauerkraut and kefir he already made, he decided to try kombucha. However, in 2013, no one in Spain knew where to find it, so Jordi decided to start making it at home. He quickly discovered that the organic acids in this ancient drink aided in liver detoxification. His first homebrew tasted like vinegar! But, little by little, he modified the recipe and began offering it to friends who, with some reluctance, tried it. They couldn’t say if they liked it or not. But, soon after, they asked him if he could give them another bottle. And so one day, when he realized all his friends had tried it and returned for refills, Jordi and his wife Mercè decided to launch Mūn (named after the moon) in 2015. Jordi feels he has discovered his tabiat — his innate disposition or calling. Theirs was the first manufacturing plant for organic, glass-packaged kombucha in all of Spain. They set themselves the goal of making an ultra-healthy, absolutely natural drink with certified organic ingredients and as little sugar as possible, without losing any of the flavor. They wanted to make the kombucha they would have liked to find in the store. The Mission Their mission is to provide wellness and health through our kombucha. Mūn Ferments is committed to producing healthy, safe and beneficial products for health using only ingredients of organic origin. For its production, we use electrical energy from renewable resources. Likewise, we work with the objective of reducing the volume of waste as much as possible and with a policy of zero CO2 emissions as an objective. Process Mūn Ferments was the first Spanish kombucha made with 100% natural, certified organic ingredients. It contains the lowest amount of sugar of all kombucha currently on the market (0.1–1.8 g/100 ml). Up to 18 times less than others. It is based on Lung Ching green tea, also known as Longjing or Dragon Well. This is a variety of pan-roasted green tea from the Longjing Village in Hangzhou, Zhejiang Province, China. Their kombucha is fermented for a month. Due to the exceptionally low sugar content in the final product. Mūn Kombucha is shelf-stable, unfiltered, and unpasteurized, and does not require refrigeration. Indeed, during a tour of their shipping department, I saw their kombucha stored at room temperature. This results in energy and environmental savings in manufacturing and distribution. Specifically, the CO2 emissions from kombucha that needs a cold chain are up to 180 times higher than those from Mūn’s. Customer sophistication I call my customers connoisseurs, people who know the health benefits, but who can taste something that isn’t sweet-sweet. Because a lot of people, I think, sell kombucha as a soda replacement. If you only like soda, you won’t like our kombucha. And this is bad for sales because a huge amount of potential customers, when they try it, they don’t like it. At the beginning, it was very difficult to grow. Because not many people were prepared for the taste. But now, more people have tried other brands. And it’s like chocolate. People start with 50% milk or dark chocolate. But when they become more sophisticated they are ready for the 90-95% cacao varieties. When they’re ready, they’re ready for it. I can’t eat 50% chocolate. It’s too sweet. All I taste is the sugar. I can’t find the cacao. And I’m not alone. There are a lot of people who drink coffee without sugar. Chocolate without sugar. And they need a brand of kombucha that gives exactly what they need. My  point of view about the evolution of the consumer is that if you are drinking soda and you want something healthier, you start drinking kombucha with a lot of sugar. Once you get used to that taste, then you want something more pure. It’s what happens with all fermented food, for example, with cheese. If you never have tasted cheese, you don’t like a Stilton, Gorgonzola, or Roquefort, or cheeses like that. It’s too strong. Your mind cannot know what this taste is. So you have to start with a cheese that almost has no taste. And you have to get used to that taste. Sandor Katz explained that fermented food is a taste that you have to know and adapt to. So our market is smaller. They’re more dedicated, maybe. Not all consumers of kombucha like ours. Collections Mūn Kombucha is sold in 250ml and 330ml cans as well as in 250ml and 750ml bottles. They sell six collections that are aimed at different market segments. Premium Collection (* Gold Award, Bottle Range Design, 2025) The original collection. A kombucha for true experts, this kombucha offers an authentic, pure taste. Ginger – with ginger and apple juice. Hibiscus – with hibiscus and pomegranate. Verbena – with cucumber and lemon verbena. Green – with basil and matcha tea. (* Gold Award, Vegetables and Herbs, 2024) Flowers – with elderflower and grape. Natural – pure kombucha. Available in 250 ml and 750 ml glass bottles. Casual Collection This is marketed to those new to the world of kombucha. Balanced, fresh, and easy-to-drink flavors. Available in four flavors in BPA-free glass and can formats. Frutos Rojos – with forest berries and hibiscus. Jengibre Limón – with ginger and lemon. Cúrcuma Naranja – with turmeric, orang, and black pepper. Menta Melocotón – with mint and peach. Available in 250 ml glass bottles and 330 ml BPA-free cans. NoLo Collection Is designed for the No/Low Alcohol universe as a healthy alternative to beer or cocktails. Not-Birra – with fresh hop infusion; looks and tastes like beer but contains no alcohol and no cereals. (* Silver Award, Hops, 2023) Not-Birra Lemon – with fresh hop infusion and lemon juice. Not-Mojito – with mint and lime, inspired by the classic cocktail. Available in 250 ml glass bottles and 330 ml BPA-free cans. Functional Collection These add even more properties to those already contained in kombucha. Isotonic – with seawater; remineralizing and ideal after exercise. (* Gold Award, Bottle Range Design, 2023) Gut Morning – with coffee and ginger; revitalizing and digestive. (* Silver Award, Coffee, 2024) Available in 330 ml BPA-free cans. Radikal Collection Hard-core artisanal and intensely flavored kombucha, inspired by the symbol of the black sheep. (* Gold Award, Can Design Range, 2025. Design by @estudireginapuig) Fruit Boom – an explosive blend of red fruits, peach, and other fruits. Ginger Matcha – natural energy, with ginger and matcha tea. Gut Morning – with coffee and ginger; vibrant and unique. Available in 250 ml BPA-free cans. Horeca Collection A range designed for the professional hospitality sector, available in 330 ml glass bottles. Superberries. Fresh Ginger. Minty Peach. The flavors in each selection are chosen from among these options: Ginger: from the best ginger, cold-extracted juice. Ginger Matcha: Ginger and matcha tea with lemongrass, lemon juice, and a light infusion of stevia leaves. Red Berries: Antioxidant-rich and loaded with vitamins C and polyphenols, kombucha with red fruits also has anti-aging properties. A spectacularly fruity flavor, with blueberries, hibiscus infusion, and a soft touch of stevia infusion. Fruit Bloom: Made with hibiscus and lemon verbena, peach, pomegranate, blueberry, and grape juice, plus a gentle infusion of stevia leaves. Hibiscus: Rich in antioxidants and intensely flavorful. The lowest sugar content: up to 20 times less than others. Orange and Turmeric: With a touch of black pepper, this drink mixes the citrus flavor of orange with the benefits of turmeric. Isotonic: The first and only kombucha in the world with seawater. It is ideal for replenishing electrolytes after exercising. Perfect to have as an aperitif, with some olives and anchovies. Original Natural Kombucha: Pure Green tea only. Gut Morning: With specialty coffee from Guatemala and a touch of ginger. Basil: Basil and matcha tea. Cucumber and Verbena: Infused with lemon verbena, it offers a unique herbal touch. Perfect for any occasion, this drink refreshes and delivers the probiotic benefits of kombucha. Elderflower and Grape: Not-Birra: A Paleobirra no-beer kombucha. It tastes, smells, and looks like a traditional beer. Available in lemon and natural flavors. Not-Mojito: A fun, easy-to-use version of the classic Havana cocktail. Gluten-free, alcohol-free, and fermented only with kombucha. This drink combines mint infusion, lemon juice, and organic Lung Ching green tea.The healthy alternative for those who miss this cocktail but don’t want to or can’t drink alcohol. Refreshing with the mint infusion and lemon juice, but with the kombucha aftertaste that will make it your favorite drink to enjoy alone or with friends. Podcast Tune into the podcast (recorded at Mūn Kombucha, Mataró, October 24, 2025) to hear Jordi tell the story of how kombucha relieved the symptoms he had suffered since he was a young boy. The post Profile: Mūn Kombucha, Mataró, Spain appeared first on 'Booch News.

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 4 appeared last week. New episodes drop every Friday. Overview The fermentation revolution isn’t about returning to the past, but about recognizing that humanity’s oldest food may be its most sophisticated—algorithms encoded in bacteria, operating on time rather than electricity, generating complexity no factory can replicate. When the global cold chain collapsed during the Three-Week Blackout of 2047, humanity faced a choice: starve or remember. Ultra-processed food, dependent on continuous refrigeration and transcontinental supply networks, simply vanished. The Fermentation Renaissance emerged in its place, powered by open-source microbial libraries, neighborhood bioreactors, and a radical truth: food that improves with time proves more resilient than food that merely delays decay. By 2100, fermented foods dominated through abundance rather than scarcity. Climate-adapted vertical farms fed decentralized fermentation cooperatives. Every neighborhood maintained a “terroir vault”—living microbial archives passed between generations as heirlooms. Corporations that once imposed homogeneity now compete to preserve microbial diversity. Fermentation became the foundation of both cuisine and community, transforming kitchens into laboratories of resilient nourishment. What was once a grandmother’s secret became humanity’s operating system. The Three-Week Blackout of 2047 During the Three-Week Blackout, Charlotte Perez, a food systems engineer, watched her refrigerator’s contents spoil while her grandmother’s fermentation crocks remained viable. This event marked the first stage of what would become known as the Global Supply Chain Winter. Charlotte witnessed the cascade firsthand: refrigerated warehouses failing, supply chains breaking, supermarkets emptying. Yet in immigrant and rural communities where fermentation had never ceased, people ate well. The Cyberattack It began at 3:47 am on Wednesday, May 15, 2047, a cyberattack struck critical infrastructure. By dawn, electrical grids across twelve states had failed. Emergency power systems, designed for hours rather than days, began failing by afternoon. Charlotte stood in her apartment, watching her refrigerator warm. Milk, meat, and vegetables—hundreds of dollars of food deteriorating. She called her grandmother in panic. “Abuela, the power’s out. Everything’s going bad.” Carmen’s response was calm. “Come to my house, chiquita. Bring your neighbors. We have food.” Charlotte arrived to find Carmen’s kitchen unchanged—nothing required electricity. Fermentation crocks lined every counter: sauerkraut, kimchi, pickles, preserved vegetables, sourdough starter, and kombucha, all fermenting steadily. “You see?” Carmen gestured around. “When power fails, industrial food dies. But fermented food? It doesn’t care about electricity. It never did.” Over the next three weeks, Carmen’s kitchen became a community hub. Charlotte watched her technically illiterate grandmother feed forty people using technology older than civilization. No power, no problem. The food improved with time rather than deteriorating. Across the city, supermarkets became disaster zones. Rotting food, empty shelves, desperate crowds. Charlotte walked through one, calculating the waste: millions of pounds of produce, tons of meat and fish, all thrown away. By week three, when power returned, Charlotte had made a decision. She hauled her dead refrigerator to the curb and apprenticed herself to Mrs. Popescu, a Romanian woman teaching emergency fermentation workshops in abandoned parking lots. “Why do you want to learn?” Mrs. Popescu asked. “Because my engineering degree couldn’t feed anyone for three weeks,” Charlotte responded. “But your kimchi fed hundreds. I studied the wrong kind of engineering.” Mrs. Popescu smiled. “Then we start from the beginning. First lesson: food that improves with time is more powerful than food that fights time.” The Political Awakening The Supply Chain Winter of 2047 sparked political uprisings that eventually changed food law. Industrial agriculture had criminalized decay, rendering fermentation legally suspect. The Spoilage Rights Movement fought for the “right to rot”—legal protection for controlled decomposition as food preparation. Street protesters ate aged cheeses and drank wild-fermented beer on courthouse steps, deliberately violating the law. The movement’s intellectual leader, a former food safety inspector turned rebel, argued that industrial foods’ war on bacteria created nutritional deserts and immunological fragility. His 2052 trial became a watershed moment, culminating in landmark legislation: a Constitutional Amendment guaranteeing every citizen’s right to ferment and decriminalizing microbial food production. Here’s how it played out. The Philadelphia Fermentation Trials of 2052 On May 10, 2052, Dr. Josh Evans stood in federal court, accused of operating an “unlicensed biological hazard facility” in his basement, where he taught neighborhood children to make fermented foods. Prosecutors displayed jars of kimchi and sauerkraut, claiming they were evidence of dangerous activity. His crime: violating the Pasteurization Mandates, laws written in the 2030s when corporations persuaded legislators that unpasteurized food posed a public health threat. Josh’s twenty-three co-defendants included a grandmother arrested for sharing her century-old sourdough starter, a teenager who sold kombucha at a school fundraiser, and Bengali mothers maintaining traditional fermented rice batters. The Legalities of Food Control To understand how we reached this point, we must examine the legalities of food control. After 2025, as climate chaos disrupted supply chains, governments partnered with agricultural mega corporations to “stabilize” food systems. The Uniform Food Safety Acts seemed rational. They were aimed at preventing genuine contamination. But corporate lobbying weaponized them against any food production outside industrial control. By 2045, the law prohibited: Sharing unpasteurized fermented foods across state lines Operating fermentation equipment without licensed inspectors Teaching fermentation techniques without certified food handler permits Maintaining starter cultures not registered with the National Biological Database. The laws didn’t ban fermentation outright—that would invite an obvious challenge. Instead, they buried it under compliance costs: insurance requirements, monthly inspections, and fees only corporations could afford. The result: fermentation survived only in underground networks, whispered recipes, and cultures hidden like contraband. An Accidental Revolutionary So how did Josh end up in court? It all began in late October 2046. Dr. Evans was an accidental revolutionary—he never intended to lead a movement. A former FDA inspector, he spent fifteen years enforcing the very laws he would later break. His transformation began when investigating a nursing home outbreak that hospitalized thirty elderly residents with severe gastrointestinal illness. Such outbreaks had become routine since the 2030s, as agribusiness scaled up to massive growing operations. Officials blamed contaminated lettuce from a licensed mega-processor. But Josh noticed something peculiar: the few residents who escaped illness all regularly consumed homemade kimchi from a Korean resident, illegally shared among friends. Josh arrived at Riverside Manor, located off University Avenue in Berkeley, with his inspection kit and tablet. Thirty residents were hospitalized, twelve in the ICU. The facility director hovered nervously as Josh examined the commercial kitchen. The director insisted they were a “licensed processor,” and provided documentation. He told Josh, “We’re Grade-A certified. We follow every regulation precisely.” Josh swabbed surfaces and collected samples from the walk-in refrigerator holding the contaminated lettuce. Everything appeared regulation-compliant. Yet something troubled him. A nurse, Claire McFadden, pulled him aside. “Dr. Evans, something’s odd about this outbreak.” “What do you mean?” he asked. “Not everyone got sick. Specifically, Mrs Chung and the six residents in her room are fine. Completely unaffected.” Josh’s training engaged. “They ate the same meals?” “Identical meals. Same salad, same serving times. But Mrs. Chung’s group? Nothing. Not even mild symptoms.” Professional curiosity led Josh to Mrs. Chung’s room. She sat in a wheelchair, surrounded by glass jars filled with red-orange vegetables. The fermented smell was unmistakable. “Mrs. Chung, I’m Dr. Evans from the FDA. I need to ask about your diet during the outbreak.” She regarded him with the wariness of someone who has had past experiences with authority figures. “I eat facility food. Same as everyone,” she told him. “But you also eat something else.” Josh gestured toward the jars. “Kimchi?” Her expression shifted to calculated defensiveness. “A gift from my daughter. For personal consumption.” “How many people do you share it with?” A long pause followed. “Some friends. They like traditional food. Reminds them of when food tasted alive.” Josh did the arithmetic: seven residents unaffected, seven residents eating Mrs. Chung’s kimchi. The correlation was impossible to ignore. “Mrs. Chung, I’m not here to cause trouble. But I need to understand—do you believe the kimchi protected you?” She laughed sharply. “Protected? Doctor, my grandmother made kimchi through Japanese occupation, the Korean War, decades of poverty. We never got sick from food. Then I come to America, eat your ‘safe’ processed food, and everyone around me ends up sick. You tell me what ‘protected’ means.” Josh collected a kimchi sample—for analysis, he told himself, a matt

I met Khadija Benslimane at the recent KBI European Salon and World Kombucha Awards event in Barcelona. She founded KaBé Kombucha in Casablanca, Morocco, just 18 months ago. This is the first and so far the only commercial kombucha brand in a country of almost 40 million — an outstanding example of a Blue Ocean Strategy. Award Winning KaBé Kombucha was honored as the *only* recipient of a medal in the Original, Black Tea category for their Earl Grey. Their Gold Medal stood alone. There was no Silver or Bronze awarded. An impressive accomplishment for a new brand! Background The brand name is formed from Khadija Benslimane’s initials – KB – and the two letters in KomBucha. Khadija didn’t wake up one day  and decide to start a kombucha company. She grew up in the family textile business, where she became familiar with the production side and factory operations. After the family business closed, she moved to the corporate food sector. Over time, she felt an increasing disconnect between her work and values. She longed for something more aligned with what she truly believed in: health, nature, and meaning. So she left Morocco and trained in Paris as a naturopath, leading fasting retreats, helping people take care of their guts, and learn about the microbiome. She first tasted kombucha in Paris: Karma Kombucha, the major brand in France. After that, an idea kept bubbling up: to move back to Morocco and create a fun, healthy, living drink people could enjoy daily, rooted in tradition and crafted with love. In founding KaBé, she has come full circle: returning to her native Morocco and founding a health company that brings together her industrial family background and her passion for health. Opportunity Back home in Morocco, she noticed that a pasteurized, imported kombucha was selling well at Green Village stores. She saw an opportunity to develop her own brand. After two years studying the craft, doing web training, experimenting in her kitchen, and testing to keep alcohol levels below 0.5%, she contacted KBI for documentation that helped the Moroccan authorities write the regulations based on US standards and grant her authorization. In August 2024, she moved from the kitchen, set up a production unit, and began selling to a few restaurants. As a predominantly Muslim country where people avoid alcohol, and sugary sodas are causing a diabetes epidemic, kombucha made in Morocco was well received by locals and tourists alike. We are in a time in Morocco when people are proud to be Moroccan and support Moroccan producers. People like to believe that we can have products of equal quality to those in Europe. Whereas before, if it was from abroad, it was better than Moroccan; we had that 20 years ago. But now, it’s switching, and people are eager to discover Moroccan brands. They are excited to discover something fermented, alive, not alcoholic, and something they should try because it’s funky, it’s complex, there is this acidity and this sugar balance that can be good. Scaling Even though 2025 is her first full year of production, the brand has scaled quickly, selling 40,000 bottles in restaurants, cafes, pharmacies, and large supermarkets, including Carrefour and Super U in Casablanca, Marrakech, Tangier, and Agadir. Breaking into these accounts was not easy: I worked really, really hard just to have an appointment, and they didn’t even know what kombucha was. I had to explain it to them and tell them that there were only two international brands sold in organic markets. When they heard we were the first Moroccan brand and that kombucha was a trend, they said, “Okay, we are going to give it a shot,” and they were really surprised by the sales. Media Media exposure has helped promote her brand. One video went viral, with 700,00 views, leading to inquiries from hotels and cafes asking to stock it. A wide-ranging 40-minute interview in the ‘One on One with Wiam’ series (in French) she discussed the challenges and rewards of being a woman entrepreneur, establishing a new brand, and becoming a pioneer in the category. Challenges Khadija is a member of the ANFAS collective of women founders, artists, and change makers who, like KBI, believe in collaboration and shared growth. They are based in Morocco with chapters in Paris. Her ANFAS Instagram interview detailed some of the challenges faced by commercial kombucha producers. Entrepreneurship demands a lot of energy. Nothing ever goes as planned, especially in food production. We’ve had it all: miscalculations, leaks, unexpected spills. I still remember mopping up 50 liters of ice-cold kombucha off the floor, soaked, freezing, and trembling after the scare. We’ve had tea shortages, dosing errors, machines that stop working right in the middle of fermentation. To be honest, I’m always a little tense on production days, at least until every last bottle is filled, capped, and safely tucked away in the cold room. Flavors In addition to the Award-Winning Earl Grey Original, KaBé is available in Exotic: Green Tea, Mango, Safflowers, and Cornflower petals. Red Fruit: Black tea, Blackcurrants, Rosehips, Apple, Elderberries, Strawberry leaves. Ginger: Green tea, Ginger, Lemongrass. Podcast Khadija shares the story of KaBé Kombucha in this exclusive interview recorded in Barcelona. The post Profile: KaBé Kombucha, Casablanca, Morocco appeared first on 'Booch News.