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All about Kombucha
Episodes
.css-1t8gq41{border:none;background-image:none;background-color:transparent;box-shadow:none;color:#2F3133;cursor:pointer;font-size:inherit;padding:0;-webkit-text-decoration:inherit;text-decoration:inherit;width:-webkit-max-content;width:-moz-max-content;width:max-content;}.css-1t8gq41:hover,.css-1t8gq41:focus{-webkit-text-decoration:inherit;text-decoration:inherit;}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 si...
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Read moreThis 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...
Read moreThis 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.
...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...
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...
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Read moreThis 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 poss...
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 b...
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...
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