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"Booch News

All about Kombucha

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29:11

Profile: Lucas Montanari, Fermenta Com Ciência, Brazil

"Booch News ·

2026/04/17

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

en-US

25:53

Profile: LABKOM, Belo Horizonte, Brazil

"Booch News ·

2026/04/14

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

en-US

9:03

The Wellness Patio, Puerto Vallarta, Mexico

"Booch News ·

2026/02/13

Four years ago I visited The Elixir Spot vegan cafe and kombucha brewery near the Pier in Puerto Vallarta. Then in 2024 I added an update reporting they had expanded to a second location in the 5th of December neighborhood. This year I discovered that the 5th of December location had closed and, just three months ago, The Wellness Patio opened at 165 Francisca Rodríguez, a block away from the original Elixir Spot location. This sister location is in a quieter, more relaxed place than by

en-US

27:05

World Ferment Day – Debrief with Jo Webster

"Booch News ·

2026/02/07

World Ferment Day took place on February 1st this year. Billed as a global celebration that turns theory into practice, people were invited to taste a ferment, make a ferment, share a ferment or host a ferment event. Organizer Jo Webster was supported by The Fermentation School, Wildbrine, and The Fermentation School en español. Goodfellows Restaurant in Jo’s home town of Wells, Somerset, hosted two 15-person sold-out sittings of a ‘Cultured Lunch’ by chef Adam Fellows. Jo and

en-US

8:59

Update: Kova Kombucha, Puerto Vallarta, Mexico

"Booch News ·

2026/02/03

Last year, I met Gina Méndez, the founder of Kova Kombucha in Puerto Vallarta. At that time, I reported that she had been in business for a year, was operating out of her home, and producing 250-300 bottles per month. She planned to move to a larger space. Twelve months later, I visited Gina at her larger space. She now produces twice the quantity in Puerto Vallarta and, together with her business partner, who operates a sister brewery in Zapotlanejo, near Guadalajara, sells Kova in five

en-US

31:28

Grief and Growth: Exploring the Alchemy of Kombucha...

"Booch News ·

2026/01/29

Shajia Meraj’s thesis at Karachi University, Pakistan, was a groundbreaking exploration of kombucha “leather” (dried cellulose SCOBYs) in the context of sustainable textile design. Rather than viewing this material merely as an industrial substitute for animal leather, Meraj’s research, conducted over 11 months in 2025, treats it as a living, time-based medium that responds to its environment and the care it receives. This project balances technical material

en-US

23:51

Our Fermented Future, Episode 12: The World of 2100

"Booch News ·

2025/12/26

This is the last in a series about possible futures, published in Booch News each week, starting with a Preview on October 3rd. Episode 11 appeared last week. Overview By 2100, the Earth hums with quiet vitality. Cities are green, breathable, and alive—literally. After the Climate Reckoning of the 2050s and the Fermentation Reformation that followed, humanity abandoned synthetic consumerism and rediscovered the wisdom of the microbial world. Artificial beverages—cola, beer, wine—became

en-US

21:39

Profile: Kombucha Na Dálaigh, Gortahork, Co. Donegal,...

"Booch News ·

2025/12/24

I recently talked with Marianne O’Donnell, the founder of Kombucha Na Dálaigh, based in Donegal in the north-west of Ireland. I began by wishing her a Happy Christmas in her native tongue, which is the limit of my Irish language skills. This was an appropriate greeting since Kombucha Na Dálaigh is located in a Gaeltacht region of the Republic, where Irish is the everyday language and a cornerstone of local culture, traditions, and identity. Origins Having taught Food and Nutrition

en-US

35:27

Our Fermented Future, Episode 11: The Culture...

"Booch News ·

2025/12/19

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 10 appeared last week. New episodes drop every Friday. Overview In this episode, we examine the years after kombucha and fermented foods emerged into the mainstream, exploring how ordinary people experienced the transition to a fermented future. This did not happen without a backlash. Opposition to the Fermentation Reformation came from multiple sources: corporate interests protecting

en-US

23:56

Profile: WonderBrew Kombucha, Malaysia

"Booch News ·

2025/12/17

WonderBrew Kombucha made history by clinching six prestigious titles at the World Kombucha Awards 2025 in Barcelona, Spain. The brand was founded in 2018 by Joseph Poh Wen Xian and Loke Boon Eng. Origins In 2018 Joseph began a journey to transform his gut health. He would walk the aisles of the supermarket, searching for the latest health foods and supplements to try. On one of these fateful trips, he discovered kombucha (which he had never tasted before). Going with his gut instinct, he took

en-US

Our Fermented Future, Episode 10: Liquid...

"Booch News ·

2025/12/12

This is one in a series about possible futures, published in Booch News over the coming weeks. Episode 9 appeared last week. New episodes drop every Friday. Overview Pharmaceutical companies partnered with kombucha producers to deliver medications via fermentation. Living probiotics became supportive therapy systems, enhancing the efficacy of conventional treatment. Mental health improved as gut-brain axis therapies reduced medication dependency for some patients. This episode follows Dr

en-US

38:53

Profile: Kombucius, Târgu Mureș, Romania

"Booch News ·

2025/12/10

Source: NotebookLM Dr. Cătălin Tîlvescu is a general surgeon and the coordinator of the Department of Hyperbaric Medicine at Nova Vita Hospital in Romania. In 2020, he founded Kombucius in his hometown of Târgu Mureș, Transylvania. Market opportunity The decision to launch was heavily influenced by a clear market opportunity in Romania. A certain level of awareness of kombucha existed in the country, as it was a popular home brew in communist times, often perceived as a “miracle

en-US

23:23

Review: Kombucha, a 5-Star Movie

"Booch News ·

2025/12/09

Jake Myers, the director of the new comedy-horror movie, Kombucha, visited San Francisco this weekend. He had flown in from Chicago (where the film was shot) to host a screening at the Balboa Theater’s ‘Another Hole in the Head‘ horror-fest. He sat down with Booch News to discuss his film and explain why he chose to make a horror movie about everyone’s favorite drink. I then attended the screening and formed my own opinion of what some kombucha lovers see as a gross

en-US

32:20

Our Fermented Future, Episode 9: The Urban Sociology...

"Booch News ·

2025/12/05

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 8 appeared last week. New episodes drop every Friday. Overview Fermentation cooperatives represent one effective social organizing principle among many. In the future, kombucha cafes could replace bars and coffee shops as primary gathering spaces—not because the beverages possess magical properties, but because fermentation creates affordable spaces where people gather around

en-US

Our Fermented Future, Episode 8: Flavor Networks –...

"Booch News ·

2025/11/28

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 7 appeared last week. New episodes drop every Friday. Overview Peer-to-peer flavor-sharing platforms enabled home brewers to distribute taste profiles as digital files. Blockchain-verified SCOBY genetics allowed anyone to recreate award-winning kombucha flavors. Traditional beverage companies lost control as open-source fermentation recipes spread globally. This episode

en-US

28:08

Confluence Kombucha, St. Louis, Missouri

"Booch News ·

2025/11/24

I sat down with William Esslinger of Confluence Kombucha in St. Louis, Missouri. We’d just left the three-day KBI conference in Barcelona and were having lunch at Munich Airport before catching our respective connecting flights. It was William’s first time in Germany, if you count being in an airport transit lounge as being in a country. What follows is an edited transcript of our conversation. The full audio is available as a podcast at the end of this post. The Confluence Kombucha

en-US

40:22

Our Fermented Future, Episode 7: Corporate Death...

"Booch News ·

2025/11/21

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 6 appeared last week. New episodes drop every Friday. Introduction Legacy beverage corporations attempting hostile takeovers of kombucha startups failed to understand the living systems involved. Their sterile production methods eliminated beneficial microorganisms, while regulatory capture backfired as health authorities mandated probiotic content. Mega-Cola’s final CEO,

en-US

22:46

Profile: Bioma Kombucha, Barcelona, Spain

"Booch News ·

2025/11/19

I visited Bioma Kombucha on the final day of my trip to Barcelona for the World Kombucha Awards and KBI European Summit. Christopher Davite is the founder of Bioma Kombucha in Barcelona. His personal health struggles, including ADHD, depression, and...The post Profile: Bioma Kombucha, Barcelona, Spain appeared first on 'Booch News.

en-US

28:28

Our Fermented Future, Episode 6: Vertical Gardens –...

"Booch News ·

2025/11/14

This is one in a series about possible futures, which will be published in Booch News over the coming weeks. Episode 5 appeared last week. New episodes drop every Friday. Introduction In the mid-21st century, rising seas and extreme weather...The post Our Fermented Future, Episode 6: Vertical Gardens – Climate Adaptation through Fermentation appeared first on 'Booch News.

en-US

13:50

Profile: Mūn Kombucha, Mataró, Spain

"Booch News ·

2025/11/12

Origins Jordi Dalmau improved his health with kombucha and founded Mūn Kombucha. He is a multi-year World Kombucha Awards winner and sits on the KBI Board of Directors. Kombucha proved to be a solution to the health problems he had... The post Profile: Mūn Kombucha, Mataró, Spain appeared first on 'Booch News.

en-US

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