'Booch News
All about Kombucha
Episodes
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.
This is one in a series about possible futures, 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 br...
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 availa...
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 regu...
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 transform...
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 humanity̵...
Origins
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 th...
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 o...
This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 3 appeared last week. New episodes drop every Friday.
As we look back over the last 75 years, it’s clear that the global fermentation renaissance is a story with many chapters. They wove together multiple legacies that enabled our collective survival and enjoyment of life in the year 2100. Here are nine of ...
Kombucha in a time of war
Read moreSunday, October 26, was the ‘Open House’ day for the members of the public to come to the World Kombucha Awards venue in Barcelona and meet the winners from around the world. Over 70 people from across Europe gathered on the rooftop patio to hear from each brand and sample the kombucha on offer.
What an amazing event!
Where else could you be in one location and drink award-winning kombucha from around the world?
...This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 2 appeared last week. New episodes drop every Friday.
Overview
Building on Curro Polo’s pioneering research in the late 2020s, bio-engineered SCOBYs interfaced with quantum processors created unprecedented flavor complexity and therapeutic precision. These living comput...
“From Darjeeling to the world.”
Read moreThis is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 1 appeared last week. New episodes drop every Friday.
Overview
Breakthroughs in fermentation science occurred when researchers transitioned from mouse models to human trials. Neural-linked biosensors provided real-time gut health data, revealing each person’s unique micr...
Stargazer Kombucha was founded in 2019 by Alison and Mike Schmitt. This boutique craft kombucha business based in Albuquerque, New Mexico is now for sale.
Brewing a traditional form of kombucha, the company selects fine single-origin teas and ferments them slowly in small batches, expressing the complex flavors of each tea without adding fruit juices, purees, or syrups. Every variety is made from just four simple ingredients: f...
This is the first episode in a series about possible futures, which will be published in Booch News over the coming weeks. The Preview appeared last week. New episodes drop every Friday.
Overview
Decades before the year 2100 the processed food industrial complex implodes when synthetic biology renders traditional agriculture obsolete. Corn subsidies vanish as vertical farms produce superior ...
Inspired by the recent Stanford Fermented Food Conference, I imagined outlandish futures:that ultra-processed foods are a thing of the past; that crops are grown indoors after climate change devastates farmlands; that absolutely everyone makes home-brewed kombucha. This is a preview of a series about possible futures that will be published in Booch News over the coming weeks. New episodes drop every Friday.
MOMO kombucha was in the news recently after securing an additional £2 million in investment funds. I ask co-founder Josh Puddle about the history and plans for his company.
Origins
Read moreAma Brewery produces a pét-nat tea brewed using local spring water from the Izarraitz Massif in the Basque Country, and high-quality tea and herbs. Pét-nat, an ancient method of making sparkling wine, is short for pétillant naturel, where the wine is bottled while it’s still undergoing its first fermentation, capturing the carbonation from the remaining yeast and sugar that creates bubbles and the structure inside the bottle...
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