'Booch News

This podcast is the result of an experiment with Google’s new generative A.I. tool NotebookLM — created “to help you make sense of complex information. When you upload your sources, it instantly becomes an expert, grounding its responses in your material with citations and relevant quotes.”

Above and beyond an impressive capacity to extract relevant bullet points from complex documents, a powerful–some might say “spooky”–feature of the software is the ability to generate audio in the form of a podcast-style discussion based on the document.

With one click, two AI bots start a lively “deep dive” discussion based on the source document. They summarize material, make connections between topics, and banter back and forth.

The program contains the disclaimer that “It’s important to remember that these generated discussions are not a comprehensive or objective view of a topic, but simply a reflection of the sources that you’ve uploaded.” Google also reassure us that “since it’s your notebook, your personal data is never used to train NotebookLM.” (Given that Google can reach in and read each and every email you send and receive this might or might not reassure people.)

I tested NoetbookLM by uploading an 18-page PDF report Live, Probiotic, or Neither? Microbial Composition of Retail-Available Kombucha and “Hard” Kombucha in the Pacific Northwest of the United States authored by Keisha Harrison of Oregon State University and others. This is heavy-duty biochemistry, as shown by this brief snippet:

The audio (see Podcast below) was created with ABSOLUTELY NO OTHER PROMPT from me. I simply loaded the PDF, clicked on ‘create audio’, and was done. The results, delivered in the upbeat tone of morning news hosts, are astounding.

This transcript (I’ve named the automatons ‘Bob’ and ‘Sally’ for no particular reason) reveals at least one failure – 8:20 in – where the AI seems to ‘hallucinate’ and refer back to ‘something we talked about’ which they have not mentioned, and, more seriously, discusses added bacillus coagulans lowering levels of gluconobacter. When checked in the NotebookLM chat window this claim was proven false. As with all generative AI, results should always be checked. A couple of other proof points where the audio was accurate are included.

I recommend you listen to the audio podcast (at the end of this posting) first and then come back and read the transcript after you have heard Bob & Sally.

Bob:   Okay, so kombucha, right? Everybody’s talking about it, but honestly, it can be kind of confusing. It’s all the labels and jargon, like what’s the deal with live, probiotic, and now even hard kombucha? Today, we’re going deep–diving into a study from Oregon State University where they took 39 different kombucha brands.

Sally: Wow, 39.

Bob: And actually analyzed what’s in the bottle versus what the label says.

Sally: Fascinating.

Bob: And let me tell you, some of the findings were pretty wild.

Sally: Well, what’s really interesting here is they went beyond just the marketing claims and used lab techniques to get a real look at the chemical and microbial makeup of these drinks, which I got to say gives us a much clearer picture of what we’re actually drinking.

Bob: Okay, so first up, a finding that might make you do a double take next time you’re at the store and in the kombucha aisle. You ready for this?

Sally: Yeah, hit me with it.

Bob: Over a third, over a third, of the kombucha that is labeled soft, meaning non-alcoholic, actually had alcohol levels above the legal limit.

Sally: Really?

Bob: Crazy.

Sally: That is wild.

Bob: And it’s probably not because brewers are trying to sneak in some extra booze. It seems like it’s mostly due to fermentation.

Sally: Oh, right.

Bob: It keeps happening. It just doesn’t stop inside the bottle, maybe because of temperature changes during shipping or something.

Sally: Yeah, temperature control can be a real issue.

Bob: So you think you’re getting this healthy non-alcoholic drink and bam, that’s a bit boozier than you expected. Not ideal.

Sally: No, not at all. And especially for people who are avoiding alcohol for personal or health reasons, I mean, that’s a big deal. You really have to read those labels super carefully.

Bob: Okay, well, speaking of alcohol, the study also looked at hard kombucha, which, you know, that’s a whole other thing.

Sally: Yeah.

Bob: It’s like kombucha is trying to be a cocktail or something.

Sally: Right, like it’s trying to appeal to a different crowd.

Bob: But besides the whole getting you tipsy part, what makes hard kombucha different from regular kombucha?

Sally: Well, that’s where the study gets really interesting. So they found that hard kombucha isn’t just soft kombucha that accidentally fermented too long. It looks like it’s actually intentionally fermented in a different way to get that higher alcohol content.

Bob: Okay, so how can they tell what’s the evidence for that?

Sally: One of the key indicators is glycerol. Hard kombucha has way higher levels of glycerol than regular kombucha.

>> This is verified by asking the NotebookLM chat window “Does the paper claim that hard kombucha has way higher levels of glycerol than regular kombucha?”

Bob: Hold on, hold on, glycerol. Remind me what that is again.

Sally: So glycerol is a natural byproduct of yeast fermentation. Basically, more glycerol means more fermentation, more of that intentional booziness.

Bob: So it’s like a fingerprint.

Sally: Yeah, exactly.

Bob: It shows that the brewers are aiming for that higher alcohol content right from the start.

Sally: Absolutely. And it’s not just about the alcohol either. They also discovered that erythritol was only present in the hard kombuchas.

Bob: Erythritol, that’s, that’s a sugar substitute, right?

Sally: Right. It’s calorie-free. And it’s gotten pretty popular lately.

Bob: So are they adding it to hard kombucha to make it like, healthier?

Sally: That’s what it seems like, like they’re trying to appeal to those health-conscious consumers who also enjoy a drink or two.

>> “Does the paper claim that erythritol is only present in hard kombuchas and if so, why is it added?”

Bob: It’s a whole marketing strategy. Fascinating. But okay, let’s get back to the basics of kombucha. The reason people started drinking it in the first place, those live and active cultures. The question is, are these drinks really as alive as they claim to be?

Sally: That’s a great question. And to answer that, they actually use techniques to count the live microbes in each kombucha.

Bob: Okay, so what’d they find? Was it like the microbial party in every bottle?

Sally: Well, they did find live microbes in most of the kombuchas, which you’d hope for. But the numbers were all over the place. And here’s the kicker. Just because a bottle screamed live and active on the label didn’t mean it had more microbes than one that didn’t.

Bob: Wait, so a brand that’s like super-duper live cultures. Could have less than one that doesn’t even mention it.

Sally: Yep, pretty surprising, right?

Bob: That’s kind of misleading, don’t you think?

Sally: It really makes you wonder about the labeling for sure. And on top of that, while most of the kombuchas did have some live microbes, the overall numbers were still way lower than what you’d find in, say, yogurt, which is something we know is good for gut health.

Bob: Okay, so this is important. Just because a drink has some live microbes, it doesn’t automatically mean it’s going to be this probiotic powerhouse.

Sally: Exactly.

Bob: There’s more to it than that.

Sally: 100 percent.

Bob: Right. It seems like it all comes down to the specific types of bacteria.

Sally: Right. For something to be considered a true probiotic.

Bob: Yeah.

Sally: It needs to have specific strains of bacteria that have actually been studied and proven to have health benefits. And not only that, you need enough of those bacteria to actually make a difference.

Bob: So it’s not just about being live, it’s about the right kind of live. Exactly. The right amount.

Sally: And speaking of the right kind, they looked at the types of microbes in these kombuchas. Things got pretty interesting when they zeroed in on the products that specifically claimed to have probiotics added to them.

Bob: Okay. Like what kind of probiotics are we talking about here?

Sally: Well, one of the most common ones they were looking for was bacillus coagulans. It seems like every other kombucha brand out there is touting this bacillus coagulans.

Bob: Yeah, I’ve definitely seen that on labels. So were they actually putting it in there?

Sally: Some brands, yes. They actually did have bacillus coagulans in the amounts they claimed, but then there were others.

Bob: Others? What do you mean?

Sally: Well, for example, a lot of kombuchas claim to have added probiotic strains of lactobacillus.

Bob: Okay.

Sally: But when they tested them, they found little to no evidence of those strains actually being there.

Bob: Wow. So some of these kombucha companies might be stretching the truth a little bit about their probiotic claims. That’s not exactly reassuring.

Sally: It definitely raises some questions about transparency, that’s for sure. But don’t swear off kombucha just yet. It can still be a delicious and refreshing drink.

Bob: Of course, we’re not saying ditch the kombucha altogether. It’s more about like empowering ourselves to be informed consumers.

Sally: Exactly. Don’t just take those labels at face value.

Bob: So before we move on, I have to ask, what about the kombucha that’s traditionally brewed, you know, the kind without any added probiotics and stuff?

Sally: Oh, that’s a great question and actually a perfect transition to what we’re talking about next. So you were asking about traditionally brewed kombucha and how those added probiotics might be affecting that whole ecosystem of microbes that’s already in there.

Bob: Right, because we know traditionally brewed kombucha has its own unique blend of microbes, even without any probiotics added.

Sally: Right. It’s like a whole little world in there.

Bob: Exactly.

Sally: And this study actually gives us some clues about what might be happening when we introduce those extra probiotics.

Bob: OK, so did they find that adding those specific probiotics actually messed with the natural balance in traditionally brewed kombucha?

Sally: Well, let’s think back to gluconobacter for a minute. Remember we talked about that?

>>In fact they have *not* talked about it.

Bob: Gluconobacter, right. One of the main players in traditional kombucha helps give it that tangy flavor.

Sally: So they looked at the levels of gluconobacter in the kombucha samples and they noticed something interesting. In some of the samples that had bacillus coagulans added, which is a probiotic, right? Bacillus coagulans are a  very popular probiotic. In those samples, the levels of gluconobacter were actually lower.

Bob: So it’s like adding the bacillus coagulans kind of pushed out the gluconobacter a bit.

>>There is no evidence for this in the paper. The claim was checked by asking the NotebookLM chat window — not the audio generation tool – “does the paper claim that samples that had bacillus coagulans added report lower levels of gluconobacter?” The answer was:

Sally: It seems that way, yeah. And it makes you wonder, you know, when we add these specific probiotics to something like traditionally brewed kombucha, are we disrupting that balance that naturally occurs?

Bob: It’s like maybe those micros in traditional kombucha, they kind of like having their own party.

Sally: Right, exactly.

Bob: And then we come in and try to add guests who might not exactly vibe with the original crowd.

Sally: 100 percent. It’s like, hey, we’re just going to add this bacillus coagulans to the mix, hope that’s cool, but maybe it throws things off a bit.

Bob: Who invited this guy?

Sally: Right. And that can change the whole dynamic.

Bob: Totally. But, OK, this study wasn’t just about like the microbes themselves, was it? What about all those other compounds that get produced during fermentation? What did they find out about that?

Sally: Oh, good point. It’s not just about who’s there. It’s about what they’re doing.

Bob: Exactly.

Sally: So one of the compounds they measured was glucuronic acid. You might have heard of it. It’s often talked about in relation to liver health.

Bob: Right. Glucuronic acid is supposed to be really good for you.

Sally: Right, exactly. But here’s the thing, even though you hear about it a lot, this study and some other recent research actually haven’t found any detectable levels of glucuronic acid in the kombucha samples they tested.

Bob: Wait, so all this talk about glucuronic acid and kombucha and it might not even be there.

Sally: It’s a good reminder that we can’t always believe everything we hear.

Bob: For sure.

Sally: And that sometimes the science just doesn’t back up the hype.

Bob: Totally. So for those of us who are still totally into kombucha,

Sally: As you should be.

Bob: Any tips on what we should be looking for besides, you know, not getting fooled by those probiotic claims?

Sally: I always tell people, read the ingredient list.

Bob: Simple as that.

Sally: Just like you would with any other food or drink. Less is more, in my opinion.

Bob: Right.

Sally: Look for kombuchas that are mainly just tea, sugar, maybe some natural flavors.

Bob: OK, so keeping it simple.

Sally: Exactly.

Bob: And obviously we have to talk about the elephant in the room, that whole unexpected alcohol content thing we talked about earlier.

Sally: Right. Always a good idea to double-check that, especially if you’re avoiding alcohol for any reason.

Bob: Absolutely. Well, before we move on to the big question of kombucha’s overall health effects, I have one more question about this study.

Sally: OK, shoot.

Bob: They were looking at kombucha that was sold specifically in the Pacific Northwest of the U.S. So does that mean these findings might not apply to like all kombucha everywhere?

Sally: That’s a really important point. We can’t assume that all kombucha is created equal. Right. The way kombucha is made, the microbes that end up in it, all of that can be different depending on where it’s produced.

Bob: So like a kombucha from, say, California might have a totally different microbial profile than one from Maine.

Sally: Exactly. It’s all about those local microbes and brewing traditions.

Bob: So this study gives us an amazing snapshot of what’s going on in the kombucha world. But it’s just one piece of the puzzle.

Sally: Absolutely.

Bob: And now it’s time to tackle the big question. Does kombucha actually live up to all those health claims?

Sally: We’ve been hinting at it all episode, but get ready, because next we’re diving deep into what the science really says about kombucha and our health.

>> At this point, the dialog allows room to insert a sponsor message if required.

Bob: And we’re back, ready to unravel the truth about kombucha’s health benefits. We’ve heard the hype. Now let’s look at the science.

Sally: We’ve already established that just because kombucha contains live microbes, it’s not a guaranteed ticket to perfect health.

Bob: Right. You’re not going to suddenly morph into a health guru after a bottle of kombucha. But that doesn’t mean it can’t be part of a healthy lifestyle. So let’s cut to the chase. What does the research actually say about kombucha’s impact on our health, especially when it comes to that buzzword we hear everywhere? Gut health.

Sally: It’s the million-dollar question, isn’t it? Can kombucha really transform our gut health? The truth is, the research is still in its early stages.

Bob: So it’s a bit of a waiting game for us impatient kombucha lovers.

Sally: In a way, yes, there have been some promising findings, particularly from animal studies.

Bob: OK, I have to ask. We talkin’ in lab mice sipping on tiny bottles of kombucha again.

>>Only one paper in the Reference Section – [7] – refers to studies on mice. Nowhere in the main body are they mentioned. The audio tool seemed to have chosen this because it is an amusing aspect for the bots to discuss.

Sally: You know it. These studies have shown that kombucha can lead to changes in the gut microbiome of mice, which is pretty cool. But, and this is a big but, what happens in mice doesn’t always translate perfectly to humans.

Bob: Of course, because mice probably aren’t choosing kombucha for its complex flavor profile. So we need more research, particularly research involving actual humans, to really say for sure. What about other potential benefits? I’ve heard whispers about kombucha’s antioxidant power. Is there any truth to those claims?

Sally: Now, here’s where things get really interesting. Remember how we talked about tea being a primary ingredient in kombucha?

Bob: Yeah, and tea, especially green tea, is practically synonymous with antioxidants.

Sally: Exactly. Tea contains naturally occurring compounds called polyphenols, which are known for their antioxidant properties.

Bob: Antioxidants, those are the good guys that help protect our bodies from damage, right?

Sally: Yes, exactly. And because kombucha is brewed with tea, it inherits those beneficial polyphenols. In fact, studies have shown that kombucha can actually have a higher antioxidant capacity than plain, unfermented tea.

Bob: So even if we’re not sure about the whole gut health thing yet, those tea polyphenols are still bringing some antioxidant power to the table.

Sally: It seems that way. However, more research is needed to determine whether those impressive antioxidant levels in kombucha actually translate into tangible health benefits for humans. It’s one thing to see it in a lab and another to see it play out in real life.

Bob: So, it might not be a magic bullet, but it could be a tasty way to up your antioxidant intake, all thanks to its tea-based origins. And hey, even if those gut health benefits haven’t been completely proven yet, there’s no harm in enjoying a refreshing beverage that just might be giving our gut microbiome a little TLC.

Sally: I wholeheartedly agree. Who knows, maybe one day we’ll have definitive proof that those live and active cultures are working their magic within us. Until then, we can savor those complex flavors and appreciate the fact that some of life’s most enjoyable things are the ones we’re still unraveling.

Bob: Beautifully said, it seems like every time we dive deep into the world of food and science, we surface with even more questions.

Sally: That’s the thing about scientific exploration. It’s a continuous journey of discovery.

Bob: And we’re thrilled you’re on this journey with us. Thanks for joining us on this deep dive into the ever fascinating, wonderfully complex and often surprising world of kombucha. Until next time, happy sipping.

Although the A.I. audio does not cover all aspects of the research paper and has at least one ‘hallucination,’ it does an outstanding job highlighting the main findings in an entertaining and engaging manner. The tone and banter between the male and female voices are eerily similar to many morning TV shows and news programs in the States.

The post A.I. bots discuss the science of kombucha appeared first on 'Booch News.

Daniela Guilbert founded Bruja Sana Kombucha in 2015 after discovering the drink while living in Vancouver and visiting Northern California. On returning to Mexico, she was dismayed that kombucha was largely unavailable. A friend suggested that she start making it, and after experimenting with home brewing, she began the trial-and-error process of discovering the secrets of commercial production. At first, she was also making almond and cashew-fermented cheeses, but it quickly became a kombucha-only operation.

Bruja Sana means “Healthy Witch” – that’s “witch” as in medicine woman, not a Halloween witch.

She opened in the coastal town of Tulum, then moved inland to Valladolid in the Yucatán Peninsula or “Riviera Maya” area. Her factory employs members of the Mayan community.

Early sales were helped by tourists, who knew about kombucha and bought from her stall at the farmers’ market. The business grew rapidly. From an original set of ten 20L glass jars, she upgraded to a single 200L stainless steel tank, then increased to five of those. Demand created a need for more capacity, so she added a 1,000L stainless steel tank.

Bruja Sana now boasts an impressive 8,000L total capacity from two 3,000L tanks, one 1,000L, and five 200L. These sizes allow for flexibility in meeting the demand for different flavors. On average, they produce between 3,000 bottles per month, or 1,200L — so there is plenty of spare capacity for further growth. They are launching a larger 1L bottle and kombucha shots augmented with superfoods

Bruja Sana Kombucha is available in stores and restaurants in the Yucatan and can be ordered from their website for free shipping across Mexico. Prices (in MXN) include shipping:

6 pack $700.00
12 pack $1,178.00
24 pack $2,246.00

Daniela is delighted that there are now more kombucha brands than ever in Mexico and sees this as a sign that the market for healthy alternatives to soda is growing.

400 ml bottles are available in

Her best-selling flavors are the Original, followed by Ginger.

Hear Daniela tell the story of Bruja Sana Kombucha in this podcast interview.

The post Profile: Bruja Sana Kombucha, Valladolid, Yucatán, Mexico appeared first on 'Booch News.

Thierry Tran authored a 3-part series in SYMBIOSIS Magazine:

(Back copies are available to order.)

He now offers independent consulting via Transverse Consulting, contact Thierry by messaging him on his LinkedIn profile. He has published over 20 research papers on topics such as ‘Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation’ and ‘Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation’ . This edited transcript of the podcast has been included since the audio quality of the phone interview was not as clear as hoped.

BOOCH NEWS: You’ve worked with kombucha for seven or eight years. You’re no longer a graduate student or postdoc. Are you working in a university, or what is your occupation?

THIERRY TRAN: I finished my postdoc about kombucha last September, and after that, I founded my own company, consulting about food science and specifically kombucha. I’m consulting for kombucha brewers, helping them set up new processes, and asking them questions about regulation, health claims, and anything related to kombucha products.

BN: When you say consulting, you focus on the biochemistry. You’re not consulting on marketing, sales, label design, or anything.

TT: Yes, absolutely. The process used to make a product is linked to its quality, and its quality is linked to every aspect of the product.

BN: No two kombucha companies are identical, right? They have their own fermentation process, source material, tea, sugar, and methods they might use. In the seven or eight years you’ve been working in this industry and focused on kombucha, what are some of the challenges, and what are some of the trends you’ve seen across commercial brands?

TT: In the last couple of years, it has been changing a lot. There are older and newer kombucha producers. The new companies learn from the older ones so that I see an evolution in the processes. In the beginning, there was a focus on the least complex, the simplest, and the most traditional processes possible—classical kombucha brewing like home brewing. Now I see that the kombucha brewers allow themselves to use more treatments such as pasteurization, filtration, and the addition of alternative sweeteners, as well as additional probiotics.

So, it has broadened the diversity of existing processes, and since kombucha is a new product, and there are no rules or regulations, anything can be done. Sometimes, this poses new challenges, so it’s a case-by-case situation where we have to work on very specific products that do not resemble another. So, it’s quite fascinating and quite complex at the same time.

BN: Yeah, you make an interesting point. You know I’m a home brewer. I’ve been doing it for 15 years or so in my basement. I have containers of two gallons each, and I ferment for a week, ten days. Maybe I put in some ginger or put it straight into the refrigerator; perhaps I want a little secondary fermentation, and I drink it. And for home brewers, there’s nothing else they need to do. There’s no reason for a home brewer to pasteurize, filter, or add other probiotics.

When you’re in the commercial market, however, some people will say you should never diverge from that. You should keep it authentic and do it exactly like a home brewer. But what are the trade-offs? Is it because people say they want a shelf-stable product that they need to pasteurize, or is it because they want to maintain consistency? What are some of the trade-offs you see? What are some of the things that drive those decisions by a commercial brewer?

TT: In the ideal world, we could transpose how we brew kombucha at home to an industrial setting. Unfortunately, it doesn’t work like that, as is the case for any food. Actually, because you’re expected to fulfill regulations, you have to have a product that is safe, and that is expected to be reproducible. That’s in conflict with the traditional process, which evolved as home brewing, and you don’t have the same expectancies. That conflicts with what both consumers and retailers expect.

So, in more detail, if you transpose your home brewing to an industrial setting, you have issues of flavor,  quality, and stability. A stable product may rely on the cold chain or not. And if not, then you must use pasteurization or filtration. And the question is, is it traditional when you do that? Is it still a traditional product?

And since there is no proper definition of what traditional kombucha is, since there is no regulatory framework to say it is or is not, it’s up to the brewers to decide if they agree with this practice and if they choose to use it. Because if not, they might not sell their product as easily as they want because the market and the food chain is as it is. And it’s also the same question with probiotics. If we [add] probiotics, is it still traditional kombucha?

But if you don’t use probiotics, you’re not, in Europe, allowed to have claims of probiotics on your label. So, it’s a matter of representation and decisions from the brewers, at least before [new] regulations are applied.

BN: Wow. Well, there’s a lot to unpack there. One thing to clarify is adding probiotics. Specifically, are there regulations that if you don’t add probiotics like bacillus coagulants, I think it’s called, or “live cultures” after secondary fermentation, you won’t able to say on the label that it contains probiotics? Is that correct?

TT: Yeah, absolutely. You have different options. There are lots of probiotics that exist —  yeast or bacteria — but those are specific strains that are recognized by the regulations. For example, in the European Union, you have a list of bacterial and fungal strains recognized as probiotics. And suppose you don’t add them to the product in sufficient population of live microorganisms. In that case, it cannot be recognized as probiotics because, for now, the microorganisms used for kombucha fermentation have not been proven individually to bring health benefits. They are not considered probiotics, so no health claims can be applied to those products.

BN: I see. It’s something that, again, the home brewer wouldn’t do, but they’re not trying to meet any labeling requirements. You concluded your series in SYMBIOSIS talking about techniques for elevating the flavor quality of kombucha.

When a commercial kombucha is processed, and they make the trade-offs, if you like, or they think about achieving stability, where do flavor and taste come into that? If they say sugar-free, but that means they’ve added stevia, or they say shelf-stable, so they’ve pasteurized or filtered. Do you see the challenges for commercial kombucha brewers in becoming distinctive and consistent in terms of flavor and taste? How does that play in terms of the chemistry?

TT: So, for stability, there is the question of, do I rely on the cold chain? Is that sufficient for me to ensure that the quality, the sensory quality, and the chemical and microbiological quality will be sustained during the product’s shelf life? There are decisions to be made. If you decide to apply physical treatment, such as filtration or pasteurization, for example, it will impact the product’s flavor. When I say flavor, it also encompasses the visual aspect because when you filter, you will change the beverage’s turbidity or cloudiness.

And so, this has to be anticipated, which means that, okay, you are working hard to perfect your flavoring and select the right ingredients. Still, you must also test how it will evolve with the shelf life and how it will react to any treatment you intend to apply. So that must be considered. Sometimes, there is a compromise between what you’re seeking in terms of flavor and what you must do for your product to stay stable over time.

Some compromises would be satisfactory for the consumer. I want to add that, as producers, you have a certain idea of how your product would taste. But in the end, it’s also the consumers who will buy it, and it’s a good idea to ask the consumers, for example, by sensory testing, what they prefer. It must be both. It doesn’t have to be just the producers or the consumers, but a place in between that will satisfy both of them.

BN: Yeah, that’s great. Well, this has been a very interesting conversation. One final question from your perspective—having been involved in a very, very detailed scientific basis in this industry—where do you think this market will be in the future?

TT: Okay, so we know that there are market projections until 2029, and they plan for the market to almost double, I think. It’s a very dynamic market worldwide. I think there will be regional discrepancies. In France, I’m not sure this product will penetrate the market as well as in other countries. Many things will rely on marketing, but also on science because I know that there is a lot of research at the moment about the health benefits of fermented food.

In fermented food, you have microorganisms. They can be live, they can be dead, and they transform the food. So, new metabolites with potential good or bad effects change the composition that might bring something for human health. And we might have discoveries that change how we consider fermented food in general, including kombucha. Depending on those discoveries, depending on this research, maybe we can expect new things from those fermented foods in terms of health benefits, but not as individual products that will solve all your health issues, but rather as public recommendations.

That’s something that I feel inspired by—that governments would recommend consuming fermented food in general, without focusing on kombucha specifically, to bring health benefits to the whole population. I think this kind of perspective can really boost the consumption of kombucha, but it will also boost other foods, and that’s why I don’t want to dislocate kombucha, the trends of kombucha, from the trends of other fermented foods. I think we can really expect a lot from science and research in the future, and that would be, in my opinion, if it happened, the biggest shift in the consumption and market for kombucha.

BN: Well, I think that would be an amazing change, and I congratulate you on your years of research and being one of the world’s experts on kombucha. It’s been great talking with you. Good luck with your consulting, as you now offer your services to people. I’ll put the link to your company on the website, and it’s good luck and bonne chance.

TT: Thank you very much. Have a good day.

Click on the podcast to hear original audio of this conversation.

The post Interview: Dr. Thierry Tran, Dijon, France appeared first on 'Booch News.

On the last day of a two-week road trip from my home in the San Francisco Bay Area to Portland and back, I was fortunate to arrive in Fort Bragg when the Wednesday Farmers’ Market was on. I came across Michelle’s booth, where she was selling her fermented products.

Michelle Costa ferments kombucha, jun, kimchee, kvass, six varieties of sauerkraut, hot sauce, and other pickles in the small town of Willits, Mendocino County, California. She sells her Mendo Ferments products in markets and stores around the region. The company was founded 11 years ago.

Her journey began in 1983 when her high school boyfriend’s sister brought a “mushroom” back from Alaska. They brewed the tea in a ceramic pot and enjoyed the tea for its refreshing flavor without a second ferment. She carried her mushroom to Hawaii, where it thrived in the warm weather. Eventually she stopped brewing, not knowing how popular kombucha would become. She reconnected with fermented beverages in Oregon in 2001. She tasted Jun, made with honey and brewed with beneficial herbs and uplifting spices, and immediately fell in love with it. By 2013, she had made the transition from home to commercial brewer.

She rents space at the Little Lake Grange shared commercial kitchen in Willits.

In addition to the Hibiscus Jun, Root Brew, Beet Ginger, and Purple Butterfly kombucha on offer this month, seasonal flavors include Chaga Chocolate Rose and Candy Cap (mushroom) Jun. She uses a variety of green and black teas as a base.

As well as Fort Bragg she sells at the Ukiah and Willits markets and is stocked at several local stores. The Shanachie Pub in Willits has her kombucha on tap.

The podcast was recorded at a busy time in the market, where customers sought out her fermented goodies.

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It’s Alive Kombucha is located on the far north coast of California in the remote college town of Arcata. For the past 11 years, the family-owned business has supplied regular and hard kombucha to the region. They now distribute from the northern counties as far south as the San Francisco Bay Area.

The journey started in 1992 when owner Jeri started home-brewing kombucha in Big Sur, where she lived at that time. Her husband Keil was a musician, and they felt the need to live a more balanced life centered around the Arcata community. They are helped by daughters Vivian, Kiana, and Sadie.

In 2012, they opened the first kombucha bar in Northern California in their production facility. This became a focus for the community where kombucha and living foods were available, including hard kombucha, kimchi, jun, beet kvass, water kefir, chai, sauerkraut, pickles, bone broth, and apple cider vinegar shots. They were at the forefront of educating people about kombucha, with seven flavors on offer. Their bar closed during COVID, but they made safe pickup available on the porch. Distribution of draft kombucha has now switched to commercial bars and restaurants in the area. It’s Alive Kombucha is now available in Whole Foods markets across Northern California, as well as at the Berkley Bowl and in dozens of stores and cafes.

Jeri experienced some initial push-back from bars that carry alcohol, but their reputation has grown and more owners see the value in offering patrons an alternative to booze.

It’s Alive Kombucha on tap and in the chiller at the Arcata North Coast Co-Op

They offer Pacific Hop, Lemon, Apple, and Golden Lion’s Mane. They use Yerba Mate as the tea base for all their kombucha, appreciating the alkalinity of between six and seven pH which has the potential to counteract the acidity of the stomach, which in turn helps prevent digestive issues. The glass bottles have a twist-off metal cap in preference to plastic as a more environmentally favorable alternative.

In April, It’s Alive Kombucha won Best Barrel Aged Specialty Brew for their Redwood Roots hard kombucha and had a runner-up with their Pomegranate-Rose for best overall specialty brew at the Battle of the Brews in Santa Rosa: a craft beer contest!

Check out the podcast to listen to the story of It’s Alive Kombucha in Jeri’s own words.

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Jared Englund founded Lion Heart Kombucha 14 years ago and named the company after his son, Lev, whose name means “lion heart.” He started teaching kombucha classes in 2008 and established Lion Heart Kombucha in 2010, brewing booch at night after work. In 2015, they moved into a 6,000-square-foot facility in an industrial facility in NE Portland, where customers can collect cans or kegs, or taste a variety of flavors in their taproom sampling area. In 2020 they switched from glass bottles to 16oz cans, a change they claim makes them more sustainable and efficient. A mobile contract canning operation visits their brewery weekly and processes the 50 barrels they now produce.

Their cans are now on the shelves in over 250 locations in Oregon, Washington, and Montana, including cafes and restaurants across the Portland area. They have also expanded their reach nationally through the many drop sites serviced by Azure Standard, ensuring that their products are available to a wider audience. They operate local delivery routes in the metro area.

Jared is aware that Oregon boasts the world’s highest per capita consumption of kombucha and attributes the success of his brand to a strong local base. Fifteen years ago it was favored by health-conscious consumers. As low-alcohol/no-alcohol consumption grows in popularity, the number of people in the region switching to kombucha has grown.

They brew a low-sugar kombucha in various flavors, sourcing local, sustainable, and organic ingredients. A 16oz can of “Extra Dry, Extra Ginger” contains just 2g of sugar. Other flavors have 3-4g of sugar.

Standard flavors include Ginger, Raspberry, Blood Orange, Hibiscus, Blueberry/Ginger, Ginger/Lemon/Lavender, and Grape. Seasonal flavors range from Mango/Habanero, Strawberry/Lemon, Pineapple/Lime, and Dragonfruit/Passionfruit. They also produce exclusive flavors for the PDX Co-Op.

I called by Lion Heart Kombucha unannounced and Jared graciously agreed to spend time telling me the story of his company.

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Michael Churchill and his wife Natalia Amijo are industrial designers living in the San Francisco Bay Area. They have employed their design chops to create KOMBU — a sleek, if pricey, appliance for home brewing kombucha. Their “Fermenstation” features a modern design that is purpose built to craft-brew kombucha. It will become available in 2025 at a price of $500 a unit.

The system comprises two compartments: a 3.5 liter (approx. a gallon) front glass jar holding starter and sweet tea where primary fermentation (F1) takes place, with a second rear container holding four bottles for flavoring and secondary fermentation (F2).

The two-stage process is managed with temperature-controlled heating pads on each side. As an added bonus, home brewers can stay connected using a mobile app to control the device from their smart phones to set timers and monitor the temperature.

Each new batch of sweet tea needs about 20% starter kombucha. After filling the bottles, starter kombucha is left over in the jar. The tap is positioned at the correct height to stop flowing when 20% of the liquid remains.

Michael’s background as an automotive designer might be what led him to create the Rolls-Royce (or, if you prefer, the Cadillac) of home brewing fermentation systems.

While the $500 price might cause sticker shock for some, The Kombu website highlights that store–bought kombucha costs $3.99 a bottle and home-brew no more than $0.39, or a savings of $3.60 a bottle. Running these numbers shows, we estimate, that the $500 investment is recouped after 140 bottles.

A Kickstarter campaign launched July 30th with an initial discount of 30 percent when completed units ship in 2025.

Check out he podcast to hear The Kombu story in Michael’s own words.

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Julie Morrell and Ted Archuleta founded Urban Mama 505 in Albuquerque, New Mexico in June 2021. This was after a dozen years brewing kombucha at home that helped Julie resolve health issues including a brain tumor, autoimmune disorder, and fibromyalgia. Once restored to full health she moved into a commercial space in the cooperative commissary kitchen in operated by the South Valley Economic Development Center.

They now have a taproom on the iconic Route 66 as well as a bodega grocery store selling loose teas and local products including honey, baked goods, and mushroom coffee. The location is in a space shared with an art gallery–hidden from the street–but worth seeking out.

Ted and Julie share a passion for Kangen alkalized water and are committed to making sure that every flavor of Urbanmama505 kombucha uses only the best organic teas and natural ingredients. They claim the alkalized water enables them to draw about 60% more flavor out of the black Nepalese teas they brew with.

They flavor the clear black kombucha base with doTerra essential oils to produce:

They distribute to over 40 accounts in Albuquerque, Santa Fe and other towns in the region.

Hear Julie tell the story of UrbanaMama505 Kombucha in her own words.

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On May 17 we featured a Guest Posting by Joseph at Holos on How to make a SCOBY Leather Bag. This interview with company co-founder Naomi Partridge tells the story of the brand.

I was introduced to Holos by Reeti Roy and Elena Dieckmann of Imperial College who had visited them after my feature on their production of SCOBY leather.

Holos Kombucha was founded in 2018 by a small group of friends in London. Holos is a Greek word that means wholeness in body, mind, and spirit. The business was born from a desire, as long-time kombucha fans, to offer quality, all-natural kombucha and to make a positive impact in the world. Holos now has a busy, expanding facility in West Sussex.

A variety of green teas, yerba mate, rooibos, and Earl Grey form the basis for their “traditional and authentic” kombucha delivered in glass bottles in a range of flavors:

Ginger & Hibiscus, Citra Hops, Raspberry & Elderflower, and Basil & Mint.

They also sell canned kombucha soda, offered as an “access point” for shelf-stable, no-sugar alternatives for the soda drinker looking for a healthy choice. It has just five calories and is sweetened with a stevia derivative. Available in four flavors:

Raspberry & Lemon, Apple & Elderflower, Ginger & Turmeric: Fiery, and Pineapple & Mint.

The authentic “shallow-brewed” kombucha black cans are available in Sunset Hops and Sparkling Oolong flavors. They are an experiment aimed at the sober-curious drinker looking for an alternative to beers and sparkling wines.

Their products are available online directly from Holos and shipped by Amazon and Ocado. They are also stocked at Whole Foods, and cafes and restaurants across the UK. New customers can use the code GINGER15 for a 15% discount on their website.

HOLOS also supply home brewers with starter kits.

One of the more robust commercial black teas sold in the UK is Yorkshire Tea. The company asked them to develop a kombucha based on their tea. The collaboration has produced drink that uses the Holos culture and is aimed at converting traditional British tea drinkers to kombucha.

Holos was founded with the express purpose of offering a service to benefit survivors of slavery in a safe, supportive, and sensitive way. 

Naomi and her co-founder Megan had traveled to Asia to volunteer with women who had been trafficked. On their return to the UK, they specifically established Holos to benefit this work. They set aside 25% of their shares for The Holos Foundation – a charitable body focused on rehabilitation for survivors of modern slavery and human trafficking in the UK.

They work with charity partners who provide accommodation, counseling, and casework support for survivors of slavery, trauma, and human trafficking. The partners connect them to those who are ready and looking to learn new skills. The company offers a rotating number of women the opportunity to do meaningful work that gives them feelings of confidence, pride, and productivity..

Listen to the podcast to learn more about the Holos story.

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Emma Davies founded award-winning Curious Kombucha five years ago. She is based in Thorncombe, Dorset, in the south-west of England.

Emma began her brewing career 20 years ago, producing beer in local microbreweries, where she developed a deep understanding of the craft of beer making. 

In 2018, a local cafe approached Emma about making kombucha for them. She made her first batch in her kitchen and found it significantly improved her gut health. The infinite flavor combinations that enhance and balance the sour, tangy elements of the unfiltered kombucha energized her.

Only three short months after her kitchen experiments, she moved into a purpose-built space connected to the microbrewery where she had previously worked.

Her business has grown organically, attracting visitors’ attention at vegan fairs and farmers’ markets. She now finds an increased awareness of kombucha among the locals who have become regular customers and the influx of tourists to this scenic corner of England.

The majority of people I encounter have been trying and embracing it. Word is spreading.

She now produces over 400 liters a week, with 15 different brew tanks, working alone. As demand increases, she hopes to recruit seasonal help and will continue to operate a thriving local business.

I’m a very small outfit. I’m achieving a nice quality of life. I like the flexibility. I’m not in this make a fortune. I’m not an empire builder.

Emma passionately believes in traditional, authentic kombucha fermentation. She has no interest in scaling up by using concentrates or switching from glass bottles to cans. She shares these beliefs with fellow members of the Fermenters Guild – a group of enthusiasts based in the UK and Ireland dedicated to educating people about the benefits of fermented foods and beverages. In addition to Curious Kombucha, members include Bad Gal Boocha, Boochacha, Booyah Vitality, Buddy Kombucha, Twisted Kombucha, and Zak’s Kombucha. Emma sees the Guild playing a vital role in the UK:

As something becomes popular you are getting the fake and the cheaper versions. As we get bigger and evolve, hopefully, we can influence legislation. If kombucha has been adulterated in any way, the labels should say ‘Acidified Kombucha’ or ‘Pasteurized Kombucha.’

Despite the ingredients for her popular pineapple and ginger flavor coming from overseas, as does the organic sugar she uses, Emma is an avid forager who delights in scouring the Dorset fields and hedgerows for local ingredients: the rosehips, wild nettles, goosegrass, and elderflower that she infuses into seasonal flavors.

She’s now looking into medicinal fungi such as lion’s mane, celebrated for their cognitive health benefits.

The provenance of my ingredients is incredibly important to me. The more local, the better, and the happier I am. These plants have properties that can be incorporated into the kombucha and also make it taste good!

Curious Kombucha has won Gold Medal Taste of the West Awards for her Raspberry & Turmeric Kombucha, Cucumber, Lime & Mint Kombucha, Blackcurrant & Ginger Kombucha, and Pineapple & Ginger Kombucha.

Curious Kombucha is available online and in various stockists across Dorset, including Soulshine Café, Bridport, Washingpool Farm Shop , and The Good Food Store in Lyme Regis. 250ml bottles sell for £3.25. Nationwide delivery is a flat rate of £9 for up to 48 bottles (4 cases).

Listen to the podcast to hear Emma’s story.

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