'Booch News

Ao final da CONAKOM, perguntei aos participantes sobre os desafios que seus negócios enfrentam, o futuro da kombucha no Brasil e o que acharam da conferência.

O podcast está em português; uma tradução para o inglês encontra-se logo abaixo.

>>>

At the conclusion of CONAKOM I asked attendees about the challenges their businesses face, the future of kombucha in Brazil, and what they thought of the conference.

The audio podcast is in Portuguese, an English translation is printed below.

My name is Sereno Carvalho of Kombucha Vallis. We are located in Aiuruoca, in southern Minas Gerais, in the Serra da Mantiqueira, the magical Mantiqueira Mountains. The biggest challenge to our business in the sector here in Brazil that we face is refrigeration logistics. We also face a major challenge with MAPA registration in our region because we are very high up in the mountains and don’t have enough infrastructure to complete all the registrations. But soon, God willing, we will be able to do it, and we will improve our logistics so we can share this elixir of youth with the whole country. And everything we can do to make this happen, we will be able to do, because we strongly believe that kombucha is the best drink in the world, and it is mainly what we manufacture jun kombucha which is the champagne of kombucha.

My name is Patrícia, I am from Kombucha Patyom, in Florianópolis. My biggest challenge today in the kombucha business is logistics, the transportation in the refrigerated chain. So, currently, I only distribute locally, only in the city where I produce, and we very rarely send it to other states, because of the need for refrigerated transport. I am the secretary of ABKOM, together with a new board our idea is to create regional cores to group people and make a collective purchase of ingredients. For example, I was talking with our tea supplier,  Amaya Chás, about creating a group in the southern region to make a big purchase. This makes it easier, reduces transport costs, and ultimately helps everyone in the kombucha chain.

My name is Guilherme with Aina Kombucha from Florianópolis, Santa Catarina. Well, I think the future of kombucha in Brazil is very promising. It is a fairly new market, which has brought increasing numbers, and more and more people are getting to know kombucha, are developing the taste for kombucha, and we have everything to develop this market and be able to introduce this drink, which is so good, so beneficial for our health, to all people. I think it is a movement that has been happening gradually, with people becoming aware of the need to seek health, to seek better food and drink, more beneficial, identifying that our body is one. So, we need to take care of it, so we can live and help this world.

Good morning, I’m Yurum, from Cosmic Kombucha in Florianópolis. And the question that was asked was, what is the future of kombucha in Brazil? What do you foresee? So, I think it is a very interesting question, and as I learned from the wine industry, understanding their systems and structures, I think it is very interesting that yesterday it was suggested to categorize kombucha in various types, various styles. First, for the consumers, to better understand what kombucha is, and how to understand kombucha, but also for the producers, it is a certain way of producing the drink. So, I think that in the world of kombucha, as with wine, we can categorize and systematize it even more. Because we are a very young category, the first commercial kombucha was only in 1995, so we have a very long future to standardize and systematize kombucha for better understanding.

My name is Fabiana, I am with Gaba Kombucha in Porto Alegre, Rio Grande do Sul. I think the biggest lesson is to have a network, to share knowledge, especially between big companies, to help us grow.

My name is Manuela, we are from NatuVerde, in Roraima, Boa Vista. It is about standardization; it is important for the organization of the company as a whole. We see that small companies have the same difficulties about standardization, the organization as a whole, the sales, we still do everything, we are making kombucha, we are selling kombucha, we are charging, so we must standardize to really focus on the client, on the final customer. So, at this point, we focused a lot on the organization as a whole, which helps us organize our company better.

 I am Manuel, from NatuVerde, in Boa Vista, Roraima. The highlight of the fair is the network, precisely this exchange of information that is very necessary for us who are close to producing; this is the biggest highlight. And the three main learning points, one is the focus on the quality of the product, two is the question of always improving the process, that is, always checking the levels, what is needed for the kombucha, the final product to be good, and my third learning is that kombucha has a very large field to evolve. It would be these three points.

I’m Flavia Yuri, I’m from Com, Biotechnology Engineering from Curitiba. I think it was very important to participate in this event to get to know the state of the industry both in Brazil and in the world, and the main learnings are that everyone is facing difficulties, everyone has doubts, wants to learn more, and also to know that many innovations are hidden out there and are being discovered.

I’m Samuel, owner of Raízes Kombucha, from Curitiba, Brazil. I really like to participate in CONAKOM, precisely for the incentive and the propagation of kombucha culture here in Brazil. I honestly see that both the level of propagation of kombucha culture in Brazil and also the networking between producers, businessmen, and entrepreneurs. For me, this is of great value. I would sincerely like that many more kombucha enthusiasts, producers, businessmen, even other people connected directly or indirectly, participate because this meeting is very rich and adds a lot to society and especially to the propagation of culture in Brazil. So, it’s very rich. I’m particularly fascinated, I’m grateful.

Good morning, my name is Rafael, I’m from Puro Verde, here in São Paulo. The CONACOM event this year was very cool, and I think the big point of the event was to see the evolution of all brands and how the problems are inherent to all companies.

I’m Abner Portugal, from Kombucha Unaqui, located in Feira de Santana, Bahia, in the northeast of Brazil. CONAKOM is always good for several reasons, to meet friends, discuss important issues, understand the market, understand how each region is working. And of course, drink kombucha of friends and partners. So, the event is always very important, and see you next time.

The post CONAKOM São Paulo: Day 2 – Audience Experience appeared first on 'Booch News.

No início da 5ª edição anual da CONAKOM (Conferência Nacional de Produtores de Kombucha), circulei entre o público e perguntei o que esperavam obter com o evento.

Ouça o podcast abaixo para saber quais são as expectativas deles.

O podcast está em português; uma tradução para o inglês encontra-se logo abaixo.

>>>

At the start of the 5th annual CONAKOM (Brazilian National Kombucha Producers Conference) I circulated among the audience and asked them what they hoped to get out of the event.

Listen to the podcast below to hear about their expectations.

The audio podcast is in Portuguese, an English translation is printed below.

My name is Gabriel Camargo Aguilheiro. I’m from Porto Alegre, Rio Grande do Sul. I’m here to give a lecture about Gaba Kombucha, which is owned by my wife, Fabiana Scherer.

I’m Larissa, from Alegre Kombucha, from Cabo Frio, Rio de Janeiro, Lagos region. We came to the lecture to meet other brands, other suppliers, and also to present our Alegre Kombucha.

My name is Jane. I’m from the Federal Institute of São Paulo. I’m a chemistry teacher. I came to the Congress for the first time to know a little more about kombucha, because I want to start producing.

I’m Maria Lenas, from Mato Grosso do Sul, Dourados. I’m a kombucha manufacturer.

My name is Marco. I’m a craftsman. It’s the fourth time I’m here, the fourth year. I’m enjoying it a lot.

My name is Ricardo. My company doesn’t have a name yet. I’m from Botucatu, São Paulo. I have a small homemade kombucha production. I produce kombucha for myself, for my friends. I’m evaluating the possibility of producing it commercially. I’m here to learn about it, to understand how to scale the production, industrialize it, commercialize it, and things like that.

My name is Patrícia. I’m from Kombucha Patyom, from Florianópolis. What do I expect from the conference? A lot of networking, exchanging with people, tasting kombucha from other states, different from mine, and coming back home to produce, fed by these flavors, these aromas, from the meetings here.

My name is Pedro Felipe. I’m from Kombucha Vallis, from the south of Minas Gerais, in Aiuruoca. This is our fourth time participating in ConaKom. Out of five, we’ve been here four times. We like to come here to gain knowledge, to meet people, to taste kombucha from all over Brazil, and to bring our kombucha to people, which is a different kombucha. It’s a kombucha made with honey, the Jun kombucha, and that’s it. Let’s see the next one.

I’m Gabriel, from KDT, from Ayuruoca, and I’m here with my father, who owns KDT, and the current president of ABKOM. I’m here to help my father and other members to prosper in this wonderful event that brings together all the best producers and brings a sense of community that we need to grow as an industry.

I’m Fernando Gradim. My company is Kombucha da Terra, currently KDT Bebidas Fermentadas. It’s located in Vale do Matutu, in Aiuruoca, Minas Gerais, at the top of Mantiqueira. I’ve been producing kombucha since 2016, commercially since 2017. I’ve been part of ABKOM, the Brazilian Kombucha Association, since its foundation in 2018. I’m currently the president of ABKOM for the next biennial, and we have a great project to make kombucha in Brazil known by more and more people. Today, kombucha in Brazil is known by, at most, 2% of the Brazilian population. Our project, as a group, as a collective, is to make kombucha in Brazil known by at least 10% of the Brazilian population by 2030, knowing what kombucha is. You don’t need to have tasted it. You just need to say kombucha, and they’ll say, oh, that probiotic bubble tea. Okay, that’s what we need to make kombucha grow in Brazil, because Brazil potentially has the potential to be the second largest kombucha market on the planet. We have the potential. We need to work as a collective for that.

My name is Rubens, and my business is in Belém, north of Brazil. And I make kombucha with Amazonian flavors, fruits. We serve all of Brazil, from north to south, all regions, and we also have several clients outside of Brazil.

Hi, my name is Kim Guerra. I’m the owner and director of research and development of Mikro Adventures Soluções. We are located in Mococa, in the countryside of São Paulo, but we serve all of Brazil. From north to south, all regions, and we also have several clients outside of Brazil. We are a consulting company that serves its operation from concept to scale. Be it a kombucha, a functional drink, an alcoholic RTD. We were born from kombucha, but we derive to other drinks. So, stay on the podcast with Ian, a great guy, a great kombucha character in the world. We can only thank you. Long live Booch News!

Oh yes, we met the conference on Instagram, and we like kombucha a lot. And we are starting to manufacture now.

I am Maquesia, from the drink Rio Branco, from Astorga Paranópolis. We are RTD of the company, and we came to acquire knowledge.

Hello, I’m Erika, I’m from the company Rio Branco, from Paraná, from the city of Maringá. And I came here to improve my knowledge.

My name is Yorun, from Cosmic Kombucha, located in Florianópolis. Since I’m a kombucha producer, I’m gathering all the information, which for me is a lot about learning, to inform myself and to go deeper into the world of kombucha.

My name is Gabriella, I have a little kitchen in Penedo Itatiaia, where I do natural fermentation, kombucha, breads and other bits and bobs. And what I hope to get out of the conference, I hope to learn more about alcoholic kombucha, the specifics, you know, get into some details, the processes, yeah, to really sort of hone in on how to make a solid sort of consistent product out of natural fermentation.

The post CONAKOM São Paulo: Day 1 – Audience Expectations appeared first on 'Booch News.

The day before CONAKOM, I visited the fermented food and beverage bar in Sao Paulo, which is the showroom for the products produced by Companhia dos Fermentados in their factory located in Barueri, in the northwestern part of the Metropolitan Region. I met company co-founder Leonardo Andrade, who started the company 10 years ago with his husband, Fernando Carvalhaes.

Their company creates innovative fermented products rooted in Brazilian biodiversity. In addition to producing over 80 original foods and beverages, they provide training, publish books, and develop products and projects for brands, industries, restaurants, schools, and businesses. Products include kombucha in various flavors, kombucha vinegar, shoyu, miso, wines, and more. They employ 40 people and teach fermentation classes, both in person and online.

Their 2020 book Livro Fermentação a Brasileira (The Brazilian Way of Fermentation, available in English)) and the more recent Livro Açúcar, Álcool e Vinagre (Sugar, Alcohol, and Vinegar Book) are part of a concerted campaign to bring fermentation into Brazilian kitchens. A new book on fermenting solids like cheese, bread, and miso is in the works.

People started to talk about us. Asking who are these guys fermenting foods, kombucha, fruit wines, and vermouths? And in less than two years, we had to move to another place. And that year, we produced kombucha for a big chain of pharmacies in Brazil. We started to produce 50,000 bottles of kombucha per month and that then grew to 1000,000 bottles a month that were distributed across the whole country.

The shop functions as both a bar and a showroom. It’s a place to try out new flavors. Every day that someone comes into the shop, we have to teach them about fermentation, and what this kind of fermentation is, and what’s kombucha, since it’s not so common. We show them how to add juice, to make it more like a soft drink, and also how to use in the kitchen. For example, adding a garnish to the drink, and so on.

We like to show how we can apply the flavors of Brazilian fruits. For example, you were drinking a kombucha made with jabuticaba, a Brazilian fruit. While it is common to have pineapple, or apple, or spices in kombucha, it’s not so easy to find kombucha with Brazilian fruits. So, here we like to do this kind of thing.

In Brazil, I realize that everybody is starting to talk about fermentation. We have a lot of bars that are making their whole menu based on fermentation. I was in one yesterday. Everybody is looking into fermentation and asking how they can apply it. Chefs are realizing they can bring a new flavor to an ingredient. It can be raw, it can be cooked, or it can be fermented. Each one of them will bring a new way to prepare a dish.

Check out the podcast to hear my conversation with Leonardo.

The post Profile: Companhia dos Fermentados, São Paulo, Brazil appeared first on 'Booch News.

The day before CONAKOM, I visited Raphael Hennies, founder of Puro Verde Kombucha, at his factory in one of São Paulo’s last industrial areas. Raphael founded the company in 2013, after experimenting with cold-pressed juices. He now manages multiple product lines under the WeBev umbrella. In addition to kombucha, which accounts for 70% of sales, they also produce a shelf-stable carbonated tea, High hard kombucha (6.2% ABV), and a range of Amaz energy drinks.

He started the company at home, then opened a small factory in 2015, moved to larger premises in 2018, and last year moved into the current location, which he shares with the Tarantino Cervejaria beer brewery. Tarantino is the city’s largest independent brewery. The brewery hosts up to 40,000 people annually in an event space where Puro Verde beverages are sold alongside the beer.

Raphael’s goal is to become the leading producer of kombucha and associated healthy beverages in south-east Brazil.

Puro Verde is fermented from green and black tea, with the addition of an in-house concentrate that ferments over six months to optimize acidity. They check chemistry and quality in their own lab and ferment in 1,000-, 2,000-, and 4,000-liter tanks. Most of their sales are in glass bottles, with only a small percentage in cans.

Their fermentation area is separated from the beer brewery. Negative air pressure ensures there is no risk of cross-contamination.

Retail represents 60 percent of their business. Bars, restaurants, and bakeries represent 35 percent, with online sales of around five percent. They distribute directly to retail stores. They have a second distribution hub, 700 km to the south, in the health-conscious state of Santa Catarina.

While green and black tea form most of the base, they also brew with Guayusa from the Amazon. Two percent of sales go back to preserving the rainforest.

Where possible, they buy flavoring herbs and fruits directly from the farmers.

Raphael is a major supporter of Brazil’s kombucha industry. He has hosted factory visits for other small kombucha companies not only to help them understand production, but also to share his commercial strategy, logistics, and what makes a kombucha business profitable. This is especially challenging in the current economic climate in Brazil, where inflation in his supply chain has increased costs by 20 percent. Meanwhile, because kombucha is already a premium-priced beverage, he can’t pass these costs on to consumers.

Since 2018, we have hosted many events at our factory to help small companies understand the process and the market.  I’m glad we could help so many businesses along the way. It’s not just about production; it has to be a profitable business. Most people in the kombucha market dream about their passion for the drink. So, at these meetings, we talk about the business side, the commercial strategy, the logistics, things that really make us profitable. We need to help each other. There is space for everybody.

Raphael is scheduled to present on October 15 at the CONAKOM event with a talk titled ‘From 0 to 50,000 liters of kombucha’.

Listen to the podcast interview, in which Raphael hosted a factory tour and shared insights into his business.

The post Profile: Puro Verde Kombucha, São Paulo, Brazil appeared first on 'Booch News.

Continuing the deep dive into companies on the list of 27 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Noushin Norouzian, the founder of Noush|Cha Kombucha, hand-crafted in Maastricht, Limburg, in the far south of the Netherlands, close to Belgium and Germany.

The brand Noush|Cha is derived from Noushin’s name, meaning ‘delightful’ in her ancestral Persian. It combines her name and ‘Cha’, the word for tea in Asia, to create the meaning ‘sipping on a delightful beverage’. Rather than pursuing broad retail distribution, Noush|Cha intentionally focuses on selected stores and long-term collaborators, including chefs at Michelin-starred restaurants. A significant part of their business consists of private clients.

I am endlessly fascinated by how kombucha can become a bridge between cultures, ingredients, and culinary experiences. Just as a sommelier pairs wine with food, I love exploring how fermented flavors can complement different cuisines, elevate seasonal menus, and create unexpected sensory journeys. Creativity is food for my soul. The world of flavors, botanicals, and fermentation is limitless, and every new blend is an opportunity to transform inspiration into something people can taste, share, and remember.

There are 10 standard flavors in 275ml bottles:

Noush|Cha brews a selection with Guayusa tea from Ecuador. This delivers smooth sustained energy thanks to its natural caffeine, while also being rich in antioxidants, polyphenols, amino acids, and anti-inflammatory compounds. Noush|Cha is proud to be one of the first kombucha breweries in Europe to work with Guayusa as a tea base.

Collaboration with restaurants produces custom flavors available in the larger format 750ml champagne bottles. Noushin notes these are suitable for:

Celebrations, gatherings, dinner parties, weddings, bespoke events, and every special occasion where meaningful conversations are shared. Each bottle is alive with fine bubbles, complex botanical flavors, and the artistry of slow fermentation; offering a sophisticated, alcohol-free experience that feels just as festive as raising a glass of champagne. It was created with one clear purpose: To bring artisanal kombucha into the world of fine dining and Michelin-level gastronomy.  As a founder, creator, and artisan fermentation sommelier, I believe there are no limits when craftsmanship meets culinary vision. Every menu, every course, every season creates a new opportunity to design flavors that elevate the table. From oriental depth to western classics, from exotic menus to French refinement; Noush|Cha creates living culture pairings that complement each exceptional cuisine. I work only with premium quality teas and ingredients, always focused on purity, balance, remarkable taste & benefits of our product. The result is more than a beverage. It is a fine culinary experience with rich values.

I did my first series of Advanced Workshops in May this year, which meant teaching my tips and tricks about how to flavor and do the second ferment. A lot of my students from the first workshops through the years attended. At the end, they were so grateful. People often ask, ‘Aren’t you scared, you are sharing all the secrets and recipes?’ And I said, no, because it’s all about abundance. It’s about sharing the culture. I want people to take care of themselves. It’s not about just making money. There’s something deeper in the things I learned myself through the years from this culture. It taught me so many things, so much patience and harmony, and how you can allow things to happen and really take care of yourself. So that’s why I’m very passionate about sharing it. I am now working with sommeliers to establish their brews directly, so they can open their own brew station at the restaurant.

Among the Michelin restaurants and fine dining establishments that carry Noush|Cha are these area venues:

In May, they exhibited at the Maastricht-Heuvelland Puur Culinair event.

They were all there: Michelin-starred chefs Hans van Wolde (Brut172), Guido Braeken (Create), Bart Ausems (Tout à Fait), Servais Tielman (Beluga Loves You), and Robin van de Bunt (De Leuf), alongside five other starred chefs. They had all gathered for the new culinary event, PUUR Culinair. These restaurants are members of Maastricht-Heuvelland Culinair, and that club organized PUUR Culinair for the first time. In the garden of Château St Gerlach in Houthem, twenty renowned chefs, together with producers of local products, treated guests to a culinary afternoon.

— De Nieuwe Ster Maastricht, May 31, 2026

Click on the podcast to hear Noushin tell the Noush|Cha story in her own words.

The post Profile: Noush|Cha Kombucha, Maastricht, Netherlands appeared first on 'Booch News.

Continuing the deep dive into companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. Bouche is one of Germany’s largest kombucha breweries, based in Berlin. I interviewed co-founder and CEO Walker Brengel. The podcast of our conversation is at the end of this post.

Walker heads up a team of nine producing 350,000 liters of kombucha annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free wine analogs, designed for pairings and occasions that offer the experience of wine without the alcohol.

Seasonal products come and go, often in limited runs. The online shop always reflects the current availability. The lineup is as follows.

The “Core 0.33” kombucha range is brewed from carefully selected teas and botanicals—resulting in dry, refreshing, and complex drinks with balanced acidity and low sugar content. They are designed for everyday enjoyment while retaining their complexity and character. Available in a range of flavors.

The 330ml kombucha bottles sell for $3.57 a bottle.

Beyond the ‘Core’ line there are two varieties of Premium kombucha: the Pet Nat and Proxy range.

With the Pet Nats and the Proxies, we go more after a generally drier profile. Essentially keeping the acids rounded out. Because with acetic acid, if you think of it like a mountain, it’s the peak of the mountain, and we’re trying to go for hills. And I think with these you can get a lot of dynamics if one acid in particular isn’t overpowering.

It creates an experience of wine without trying to be the wine It’s geared to any moment where you drink wine. But obviously you’re not trying to be the wine, you’re just trying to have the ability to give that experience. Therefore, the flavors are drier. They don’t have a lingering sugary sweetness in your mouth.

Pet Nat stands for Pétillant Naturel: the carbonation comes from natural bottle fermentation rather than added carbonation. Sealed after bottling to preserve the drink’s character.

HIBISCUS – A dry-style interpretation of kombucha, featuring a fine, champagne-like effervescence. Hibiscus infusion and jasmine tea lay an elegant foundation. Orange blossom adds a delicate, clear floral note, while fresh bergamot peel provides a citrusy kick and a refined, sophisticated bitterness on the finish. The result is bright.

MELON SZECHUAN – Combines fresh cantaloupe with spicy Szechuan pepper, creating a rich, full-bodied flavor with an effervescent mouthfeel. It begins with fruity, floral notes that—after a brief pause—transition into citrusy nuances, before a subtle mineral tone accompanies the finish.

JUNIPER – Combines the earthy, resinous essence of juniper berries with fresh citrus notes and the subtle bite of long pepper. Sparkling, botanical, and dry. This is the aperitif to pour yourself after a long day. Juniper sets the tone without being overpowering; it is balanced by an acidity that keeps the palate fresh and a gentle peppery finish that adds length. Botanical, precise—a bit like a non-alcoholic gin and tonic, but with more character and without the compromise of added soda water. Serve well-chilled in a large glass with an ice cube and a sprig of fresh rosemary or thyme. Enjoy before a meal, during aperitif hour, or simply whenever the moment calls for something special.

The 750ml Pet-Nat flavors sell for $16 a bottle.

PROXY is created for people who want the experience of drinking a fine wine, without the alcohol. Fermented with tea, fruit, and botanicals.

PROXY A – Combines applewood-smoked oolong with distilled fig leaf essence, creating a smooth, buttery flavor with a savory, salty finish. Smoky, complex, yet elegant. If the first sip takes you by surprise, you’re on the right track. The smoke hits first, followed by the buttery notes of the oolong, leaving behind a subtle saltiness that leaves you craving another sip. PROXY A is not a lightweight drink; it is meant to be paired with food—aged cheese, a slice of smoked salmon, a well-seasoned pasta dish with brown butter, or simply a quiet evening with a good book. It is best enjoyed in a wine glass at room temperature or lightly chilled. Once poured, let it sit for a few minutes to allow the flavors to fully unfold.

PROXY B – A non-alcoholic wine alternative fermented with tea, fruit, and botanicals. Locally sourced quince, walnut, and apricot create a complex flavor profile: fruity and slightly tart, with notes of tobacco and a subtle depth derived from white tea. Quince and apricot lend a warm, ripe fruitiness that is neither too sweet nor too tart. The walnut contributes tannins and a slight astringency—something felt rather than tasted. The finish is long, dry, and driven by the tannins. It is reminiscent of a fine white wine, yet it strikes a different chord. Because it is something different. It is best enjoyed in a wine glass, lightly chilled to around 12°C. Pair it with a light salad, pan-seared fish, white asparagus, or goat cheese. Those who appreciate regional ingredients and enjoy making new discoveries will find a sparkling companion with a similar character in PROXY D.

PROXY C – A carbonated, fermented tea infusion featuring Genmaicha, Sencha, and kaffir lime leaves. Genmaicha combines Sencha with roasted rice, providing nutty, earthy notes. Sencha offers a fresh, slightly sweet base. Kaffir lime leaves contribute a zesty, floral citrus aroma that enlivens and refines the blend.

PROXY E – A unique composition of fermented honeycomb, silverberry, and vacuum-distilled sage, set against a base of Snow Bud white tea. The honeycomb imparts gentle warmth and resinous depth, while silverberry contributes subtle acidity and tannins. Sage provides a clear, woody, aromatic structure. Snow Bud tea rounds it all off with stone-fruit notes of apricot. A delicate, light-colored beverage with a mineral finish. PROXY E is the deepest in the PROXY line. It unfolds slowly: first the resinous quality of the honeycomb, then the fine tannic structure of the silverberry, followed by that dry, sage-green finish with a mineral edge. It is a drink made for food—pairing beautifully with fish, mild cheeses, light vegetable dishes, and anything that has texture but doesn’t require an overpowering flavor profile. Best served in a wine glass, chilled to around 10°C. The first sip reveals the profile; the second confirms it. For those seeking even greater depth, PROXY A offers it.

PROXY F – A cold-brewed infusion of aged Pu-erh, refined with Sichuan pepper, ginger, and a hint of soy sauce. The earthy depth of the Pu-erh anchors the entire composition. Sichuan pepper delivers a tingling warmth, while ginger adds a cool, invigorating note. The soy sauce works in the background—not as a distinct flavor, but as a sense of weight and depth that rounds everything out. Dark, complex, and crafted for the dining table.

Proxy D – Combines carefully fermented white and green jasmine tea with natural ingredients such as apricot, sea buckthorn, and tarragon. The result is a complex flavor profile featuring fruity freshness, subtle herbal notes, and a balanced acidity. Green peppercorns and gentle carbonation add further character and depth to the drink. Apricot defines the profile—not in an overpowering way, but as a warm, floral foundation that supports the jasmine and anchors the tarragon. Sea buckthorn contributes a delicate acidity that ties everything together. On the palate, PROXY D is bright and effervescent—almost as light as a fine aperitif—yet possesses enough depth to warrant refilling the glass. It pairs beautifully with light appetizers, raw vegetables and dip, or goat cheese, and makes an excellent aperitif to enjoy in the sunshine. Serve in a wide wine glass with a single ice cube. Those who enjoy PROXY D will likely also appreciate the still PROXY B, which follows a similar stylistic path with quince and walnut.

The 750ml Proxy flavors list for $21.

From Open to Closed Fermentation – The Evolution of Bouche

Through continuous experimentation, precise adjustments, and countless test batches, Bouche developed a modern brewing method. Like many kombucha brewers, they began with open fermentation – small containers filled with black and green tea, beet sugar, and a SCOBY covered with a cloth. While results were good, they noticed something: each batch tasted a little different. Ambient temperature and environmental factors caused fluctuations, making consistency difficult to achieve.

They developed a new process – the closed fermentation method, without a physical SCOBY. The closed fermentation process creates a consistent, controlled environment where oxygen, temperature, and fermentation time can be precisely adjusted. The jacket regulates temperature to speed up or slow down the process depending on the batch. Instead of using a SCOBY, fermentation is guided by their liquid starter culture – a living ecosystem of yeast and bacteria they developed in-house. This innovation lies at the heart of the Bouche process, ensuring every batch carries the same depth, liveliness, and balance that defines their kombucha.

Starter Culture & Flavoring

The starter culture, just like the base kombucha, is made from black and green tea and regional beet sugar from Germany. It’s kombucha in concentrated form, triggering fermentation and shaping the drink’s flavor structure through controlled levels of acidity. A high concentration of living microorganisms results in the beverage’s characteristic brightness.

Their pursuit of complex flavors eventually led to a merger of traditional fermentation methods with modern brewing precision. The result is a unique flavoring process – a technique inspired by the concept of dry hopping in brewing. Similar to maceration, this process allows the extraction of tannins, bitters, and natural aromatic compounds directly from botanicals.

The beverage is flavored without relying on juices, syrups, or concentrates — resulting in a kombucha that’s less sweet than soda, yet far more complex in taste. The ingredient palette spans hop varieties (for hop-infused kombucha), bergamot (for kombucha with bergamot), woods, and occasionally fruits. Their soluble compounds — pigments, tannins, essential oils, and aromas — infuse into the ferment, creating depth, color, and natural vibrancy.

The result: by using closed fermentation, they can precisely control every aspect of the process — temperature, oxygen exposure, and fermentation speed — without sacrificing the complexity that defines kombucha as a living drink.

Bouche is heat-treated after filling and the yeasts removed with a centrifuge. Unlike the de-alcoholizing Flavourtech spinning cone columns used by Aqua ViTea and Brew Dr this is not to remove ethanol, which they have controlled in the closed fermentation process.

The centrifuge that we use is for gentle separation. It’s like a filter. But with a centrifuge, it’s not as harsh as a filter, and you can fine-tune it more. By doing that, you can make sure that when you run it through a flash pasteurizer, you don’t burn anything with higher density; you’re going to burn the flavors. In this way, you can get a very clean, rounded flavor.

Bouche does not require refrigerated transport and has a stable shelf life that works at stockists without chilled displays, which are less common in European markets than in the States.

Bouche is available online. Shipping is free on orders above €70.

Those who prefer to buy Bouche without waiting for delivery can find the nearest stockist via the Store Locator. All bricks-and-mortar retailers across the EU carrying Bouche are listed there — from selected delicatessens to organic food shops with a serious drinks program.

A growing number of restaurants, cafés, and bars carry Bouche on their drinks menu — as a standalone option alongside wine and other alcohol-free drinks, not as an afterthought.

Hospitality partners are also listed via the Store Locator.

Tune in to the podcast to hear Walker tell the Bouche story.

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This is a follow-up about one of the companies on the list of 20 Premium Kombucha brands published on August 11, 2026. We invited any on that list to contact us with more details. I interviewed Francesco Vedovato, the owner of Funky Fermenteria, launched in October 2025, with a focus on artisanal, premium kombucha. The podcast of our conversation is at the bottom of this post.

In the culinary world, the adjective “funky” describes flavors that are eccentric—unconventional and not necessarily immediately appealing to the average palate. Think of a slightly pungent natural wine or the distinctive taste of a raw-milk cheese. Yet, “funky” has another side: it embodies something eccentric and out of the ordinary, while also being lighthearted and carefree. That is precisely where the name comes from. It is about approaching new ways of drinking with curiosity, exploring the less-traveled path of non-alcoholic beverages. Our kombuchas are the result of an artisanal approach defined by attention to detail and care. They are living products—neither pasteurized nor micro-filtered—crafted in small batches to preserve all of kombucha’s beneficial properties.

There are three ‘standard’ flavors with herbs and spices added to the kombucha.

Cardamom & Ginger: A blend of two black teas—Assam and Ceylon—fermented with cold-pressed ginger juice and cardamom pods. It offers a delicate, fresh, and balsamic flavor.

Sichuan Pepper & Citrus: A kombucha blend of two black teas—Assam and Ceylon—featuring spicy notes from Sichuan pepper, enhanced by grapefruit, orange, and lemon peels. Effervescent and pleasantly tart, it is the perfect companion for no- and low-alcohol aperitifs, Asian-inspired food pairings, and cocktail mixing.

Green Tea, Verbena, and Helichrysum: The beneficial properties of three medicinal herbs—verbena, helichrysum, and chamomile—combined in a Chun Mee green tea-based co-fermentation. A fresh, thirst-quenching kombucha perfect for enjoying throughout the day.

325ml bottles are sold in 6-packs for €25.90 ($34)

Their Sparkling Tea line is “a journey into the world of tea tasting, designed for food pairings and low- or no-alcohol aperitifs. Each label showcases a different tea with a unique personality.”

Milky Oolong: Unmistakably milky, captivating from the very first sip. It quickly releases notes of peach, lychee, and white-fleshed fruit. It boasts a decidedly smooth and velvety profile. The Milky Oolong tea forming the base of this kombucha is a semi-oxidized oolong originating from China’s Fujian province. Characterized by a sweet, creamy aromatic profile, it transitions into tropical notes reminiscent of pineapple and coconut milk. Pairs with: Southeast Asian cuisine. Spicy dishes. Brioche. Buttery pastries. Spoon desserts. Panettone. Gin and Thai basil.

Japan Hojicha: Nutty and pleasantly roasted—intense yet not overpowering, with delicate caramel notes—it is the perfect tea for food pairing. The Hojicha used as the base for this kombucha is a roasted Japanese green tea that intensifies the flavor profile. It is naturally low in caffeine. The result is a kombucha with great character, where the taste of the tea embraces sophisticated notes like hazelnut and sugar cane. Pairs with: Chicken satay. Char-grilled cauliflower. Pumpkin or chestnut dishes. Sweet potato.

Lapsang Souchong: Decidedly smoky, it presents a peaty character on the first sip before wandering between sweet and bitter elements, finally taking flight with a refreshing volatile acidity. The Lapsang Souchong tea forming the base of this kombucha is a Chinese black tea originating from Fujian province. It is characterized by a distinctive smoky aroma, achieved by smoking the tea leaves over a fire of pine and cedar wood. This process imparts a rich, complex flavor profile to the leaves, with notes reminiscent of smoke. Designed for those who appreciate contrasts and intense flavors. Excellent in mixology with tequila and lime juice. Pairs with: Ribs. Soy sauce marinades. Teriyaki chicken. Korean barbecue. Tempeh. Blue cheeses. Tequila and lime.

750ml bottles sell for €15 ($17).

Francesco notes that it’s actually simpler to produce Premium kombucha, which just requires a primary fermentation compared to the two-step process involved in flavoring their standard line.

It is amusing because the production process, the fermentation process for the premium kombucha is actually simpler. It’s easier because it’s just a plain fermentation of an exceptionally valuable source, an exceptionally valuable tea. So that’s the beauty of kombucha. Nothing needs to be added when you’re starting from a good baseline, a good source. And I think this product expresses it in a really, really crisp way because such complexity can be achieved without adding anything else apart from tea.

And it expresses everything that’s behind the tea itself. Because the tea is in itself a complex matter. It’s because the leaves are gathered and then they are dried and then maybe they are toasted and then maybe they are wrapped. And then in case of the Lapsang Souchong, they are even like smoked. So, we do nothing to add or subtract. We just wish to uncover the beauty of the tea itself.

They sell direct to consumer via their website. Francesco also sells his premium kombucha directly to a number of restaurants, including:

They recently participated in Fermenting Souls, a one-day food festival in Munich, Germany, one of 20 producers of natural wine, kombucha, miso, specialty coffee, kimchi, and pickles.

Listen to the podcast to hear Francesco tell the story of Funky Fermentaria.

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Matt Lancor launched Kombuchade out of his parents’ home in 2015. In the dozen years since then, it has grown into a strong regional brand marketed as a performance-focused kombucha crafted specifically for athletes and active individuals.

We’ve created a unique formula that blends traditional kombucha with essential electrolytes, probiotics, and performance-enhancing nutrients. Unlike traditional kombuchas, which solely focus on gut health, Kombuchade is designed specifically for active individuals. It supports not only digestive health but also aids in hydration and recovery, which are crucial for those who demand more from their bodies.

I found that athletes, or people who are active in particular, are generally more open to trying new things or are trying to in some ways improve the way that they feel or the way that they perform. And that’s where I come from. So I just knew those were the people that I could talk to.

Matt quit a six-figure engineering job in industrial automation after witnessing the horrors of processed food manufacturing plants. He discovered the power of probiotics for peak performance while playing in a national rugby championship.

I saw how a lot of different processed foods and things were made and started to connect some dots between pesticide use on foods and gut disruptions and how a lot of the products that are out there, especially in the sports arenas, are flavored with sweeteners that typically come from either corn or beets that are genetically modified to survive being sprayed with pesticides that will actually disrupt our gut microbiome.

His journey started as a hobby, when he decided to make kombucha for himself because he was buying five bottles a week. After rugby buddies bought $10,000 worth, he launched the business that is now within reach of a million dollar turnover, producing just over 1,000 gallons a month with plans to grow to 4,000 gallons a month.

Kombuchade is available in over 140 Lifetime Fitness clubs around the country and in gyms and grocery stores and coffee shops a within a three-hour radius of Chicago. They also sell online and ship the product to the lower 48 States,

Kombuchade is available on draft in select locations.

The brand is the official hydration partner of the Chicago Hounds pro rugby team.

There are three flavors in cans.

An an experimental blend with 11mg of caffeine is being developed.

In Spring and Summer seasonal brews with Michigan farm fruits are available on tap with flavors such as aronia berry and apple.

Listen to the podcast interview with Matt, where we discuss his journey and the story of Kombuchade.

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I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021.

He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha).

His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram, 55,000 on Facebook, and 153,000 on his YouTube channel, which has 279 instructional videos.

To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products.

Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP.

In addition to Fermenta Com Ciência, and organizing Conakom, the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production.

He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha, Puro Verde, Aviv Kombucha, Mr. Bolt Kombucha, Kombucha Libre, and Lich Kombucha. Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production.

Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality!

The consultancy focuses on the production of kombucha for commercial sale—specifically:

Lucas teaches courses for both home brewers and commercial operations.

This course is composed of seven modules:

Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more.

This course comprises nine modules:

Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil.

Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation, Sébastien Bureau, the founder of Mannanova, and Nick Robertson from Rare Combinations. He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos.

Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry.

Uma tradução da entrevista para o português está disponível para download.

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Thiago Cunha founded LABKOM in 2020, together with Ruan Gregório, after a technical support initiative during the COVID period helped regional beverage producers navigate process and regulatory challenges. Cunha is a chemical engineer, holds a master’s degree in biotechnology and a specialization in microbiology, and is currently a PhD candidate in chemistry at the Federal University of Minas Gerais (UFMG). What began with support for a handful of kombucha brands in Minas Gerais evolved into a specialized consultancy focused on process consistency, quality control, shelf stability, and regulatory readiness. Today, LABKOM works with producers in Brazil and has also supported over 100 companies in markets across the United States, Chile, Argentina, Portugal, Spain, and Italy.

Their work typically begins before the factory visit, with online review and preparation. Then comes an in-person phase, often three to five days on site, focused on diagnosis, training, and implementation. After that, support continues remotely for weeks or months. The reason is simple: analysis alone does not solve process variation.  Teams also need help deciding what to do with the numbers they collect and how to use them to influence harvest timing, blending, fermentation management, and product release.

LABKOM helps manufacturers structure their production, stabilization, shelf life, standardization, and real-world market quality without losing the most important thing: flavor, aroma, and character.

LABKOM teaches a process for brewing kombucha in a sterile, clean-room environment without the need for a cellulose mat. They teach a volatile acid standardization method that starts with a super-fermented starter liquid to standardize the fermentation process.

Their SUPERKOM is a SCOBY liquid kombucha, a fermented base rich in organic acids, developed for industrial use by kombucha producers seeking greater batch consistency, process predictability, and analytical control. It is positioned not as a replacement for kombucha itself, but as a structured way to support a more technically controlled start to fermentation.

For example, if the standard calls for 2 grams of organic acids, the starter is fermented to a level of 4 grams of organic acids. A precise amount of starter is added to the infused tea equal to 2 grams. The same amount of organic acids between batches will produce the same taste. Likewise, they standardize the sugar and tea levels in each batch. After this mixture is created, they advise a short fermentation of approximately 72 hours in an anaerobic environment to avoid producing more acids, esters, and post-biotics, and to prevent a cellulose mat from forming.

LABKOM recommends secondary fermentation in bright tanks, rather than in the bottle. This delivers a higher degree of standardization and longer shelf-life. The time for secondary fermentation varies. It depends on the culture and flavors. Some flavors only require a day or two, others need five, seven, or ten days.

This method yields a kombucha with low alcohol content and high levels of organic acids.

They recommend that kombucha companies invest in simple lab equipment costing under 1,000 euros to measure the chemistry of the starter and the final product.

Kombucha producers often talk about pH, but LABKOM argues that pH alone is insufficient to explain process development or sensory outcomes. It remains useful as one control parameter, but it does not tell a producer enough about the path a fermentation took or about the flavor profile that will emerge in the glass.

Rather than relying only on pH, LABKOM organizes acidity analysis into functional groups that help production teams understand flavor development and control fermentation behavior using accessible analytical routines. In the company’s view, this matters because producers need tools that are both technically meaningful and feasible to implement on a factory floor without resorting to highly specialized instrumentation for every batch.

Readers who want to go deeper can listen to the podcast interview about LABKOM, the growth of kombucha in Brazil, and their broader vision for the category’s future.

Uma tradução da entrevista para o português está disponível para download.

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