In the world of fashion, it is common to see an old trend become new again, like mini skirts or bell-bottom jeans. When it comes to food, new trends often reflect something from the past as well. We are seeing this now with the trend of fermented foods, like kombucha, pickles and kvass.
In recent memory, the pickled items were reflective of an Eastern European heritage. Kombucha’s lineage, on the other hand, includes stops in Russia, Manchuria and Japan. And, it’s in Japan where kombucha is getting a new life after a successful run in the ‘70s.
A recent story in the Honolulu Star Advertiser talks about the success of Oizumi Kojo, Japan’s only brewer of raw kombucha. And while kombucha is most often brewed using a fungus made from mushrooms, Japan’s version uses a base made from seaweed. The Japan fermented beverage comes in 30 flavors and is available at a notable Tokyo restaurant as well as via delivery to bars and eateries that serve beverages on tap.
Continuing with the adage “everything old is new again,” Kvass is making a comeback–or perhaps it just laid low in its Eastern European roots until recently. Kvass is fermented beet juice that is making its way into mainstream supermarket shelves after spending a few years testing the waters at health food stores and the occasional “gourmet” market.
Natural Producers Insider, a trade B2B magazine, offers a white paper for those interested in fermented beet juice and its alkaline brethren which speaks to the future of this refreshing, healthy drink. Whether you are a consumer looking to expand your horizons or someone interested from a commercial perspective, the report provides interesting reading.
Today, we celebrate Earth Day and honor all our planet and all its creatures. Of course, spring is in full bloom, with flowers and gardens on everyone’s mind. It is also a good time to remind ourselves about the importance of taking care of the flora and fauna in our bodies — notably the gut or gastrointestinal tract. You can find spring reflected in kombucha flavors, of rose, lavender and hibiscus, to name a few flowers.
Austin Fit magazine recently published a great story about the connection between probiotics and their impact on performance. Kombucha was obviously one source of gut-healthy microbes. There were also several other suggestions as well as an excellent wrap up of the topic of probiotics.
Now, a different take on the importance of gut health. This story demonstrates, with scientific data, the connection between gut health and brain function, reviewing the recent studies regarding fecal transplants for autism treatment. A long term study reveals that autism symptoms are reduced with good gut health and probiotics. Kombucha is one approachable way to keep that gut health in balance.
The probiotics conversation continues to grow into new topics and products to help balance our bodies.
Fermenting Fairy creates a range of fermented and probiotic products that turn the refrigerator into the new medicine cabinet. Their unusual products offerings truly exemplify the phrase: you are what you eat
Copenhagen has emerged as a destination on the vegan food scene internationally. Given the creativity of all the food options, it is no surprise that they have also taken the next step in brewing kombucha.
Chef Rene Redzepi shares his recipes for kombucha brewed with apple juice. By using a fruit base, it results in a beverage more like wine, another fermented fruit beverage. It opens up a world of possibilities with fruit juice and expands the ability of kombucha serve as a mixer.
Hybrid beverages, such as an alcoholic kombucha, result in more shelf (or cooler) space for the beverage. Kyla Hard Kombucha is one example of this, currently available in the US in two flavors. The market response will definitely drive the ongoing creation of new, hybrid kombuchas and related beverages.
Here’s How To Make Kombucha According To Noma’s René Redzepi
As we travel about the country, we are always searching for new kombucha brewers and anxiously tasting new flavor combinations. One vendor called us “kombucha hunters” which seemed to perfectly sum up our interest in kombucha — so it stuck.
Most recently our travels have been predominantly in the United States. Since we have been intrigued by kombucha for several years, we wanted to share our overview of the changes we have observed in the landscape of kombucha.
Here are our current observations:
- Kombucha started in many communities with vendors at farmers markets. As these vendors grow, they get into local stores or open a taproom. Think Panacea Brewing in Wilmington, NC (thankfully, they survived the hurricane), going from two markets to a taproom. Recent visits to the Hollywood Farmers Market and Santa Monica Farmers Market were surprising in that there were no kombucha vendors at either market. What that tells us, though LA is a very progressive market, is that kombucha is part of the local lifestyle and available beyond farmers market and similar outlets. Given that it is now available at Starbucks, that trend will probably continue. That doesn’t mean new vendors won’t start at local markets. Once such market vendor is Sanctuary Kombucha, in Round Rock, TX. They sell their apothecary goods as well as food products at the Wolf Ranch Farmers Market on Saturdays in Georgetown, TX.
- Geographically, as we work on updating our directory, the number of brewers is growing. The map had many gaps when we first started two years ago and some states had no vendors at all. But these market opportunities are beginning to be met. A notable example is the new brewer, BareBucha available on a truck, in Waco, TX. Also, Phoenix, AZ had no local brewer until All About the Booch opened. It is exciting to see small business people with a passion for health jump into the market. It will continue to be, in most cases, a small market product given the challenges of producing and transporting kombucha while maintaining quality.
- We cannot ignore the fact that big beer vendors are seeing the benefit of adding kombucha to their beverage lineups. The purchase of Clearly Kombucha by Molson Coors is a good example where the distribution network of a beer vendor is perfect for expansion. The challenge is successfully transporting a refrigerated beverage in some parts of the country with excessive heat. Bottling kombucha in cans will help address some of the transport issues. It also will broaden the market opportunities, allowing it to go to the beach, boating and other outdoor activities where glass is forbidden.
- Existing brewers are adding new blends and varieties, including drinking vinegars, shrubs, and kefirs to name a few. Live Soda, here in Austin, TX, has several offerings in its product line after starting with kombucha. GT’s has added kefirs and coconut yogurts to its offerings. The kimchi flavor kefir is a definitely unique (and delicious) flavor offering. GT’s is fueling its growth by placing local brand ambassadors promoting their products in select parts of the US.
- Alcohol content continues to be an issue for kombucha brewers. Controlling the quantity of alcohol in a kombucha requires careful management of the production process. One way to deal with that is to sell hard kombucha. Kyla Kombucha is a hard kombucha with two flavors. The alcohol content is 6.5% and adds kombucha to a range of alcoholic beverage offerings. We first saw it in Southern California (of course) and then happened to be in the mothership Whole Foods location the day it launched in Texas. There will likely be more entrants in to this market opportunity. We have noted that various states label kombucha differently when they contain more alcohol. We have seen a black label for some GT’s products in Florida that specifies higher alcohol content.
- Millennials, aren’t they great? They drink kombucha with their meals, as their all day beverage and seek it out on tap in restaurants. DIY kits are now readily available in natural food stores, home brewing stores and online. When we first started brewing six years ago, it took a long time to find a starter kit at Wheatsville Coop in Austin. Now, that store has three flavors of kombucha on tap. We recently purchased a starter kit for our millennial, an avid kombucha drinker. She placed the first batch on the shelf next to a Sonos speaker, just above the vintage vinyl collection. Not sure if it was the music, or the light, or the good feeling of being in Southern California — but the brew was perfect and better than any of our recent ones.
- Kombucha will continue to find acceptance in the mainstream grocery store as more people become exposed to it. In many outlets, it still requires a scavenger hunt to find where it is located, although many stores are beginning to have a cooler dedicated to kombucha offerings. First Starbucks, What’s next? 7-11?
To conclude, those are our current thoughts and observations from the road as we continue our hunt. Follow our travels on Instagram, Twitter and Facebook. Please share with your thoughts and ideas.
Kombucha has always been touted for its health benefits—sometimes based on clinical research, sometimes based on the wisdom of the foodie forward crowd. In reality, recent studies find some unexpected benefit from the probiotic component in this popular fizzy brew.
As we age, it’s a fact our bones lose their calcium composition which can lead to such issues as obstreperous and osteopenia. With either of these maladies, bones become brittle and subject to fractures and other related problems. A study from the University of Gothenberg which was published in the Journal of Internal Medicine found that the probiotic strain Lactobacillus reuteri is effective at significantly cutting bone loss.
Lactobacillus reuteri is not only found in kombucha but also in such fermented foods as kimchi and miso soup.
Before rushing out to supplement your kombucha supply to keep your bones strong and supple, keep in mind that selecting a bottle (or can) that uses green tea as its base can offer your health benefits beyond a strong gut. Green tea has bioactive compounds that can do everything from reducing cell damage, offer powerful antioxidants, and provide a form of caffeine that stimulates your brain without giving you the jitters associated with coffee.
A British Heart Foundation study has found a “compound found in green tea, currently is being studied for its ability to reduce amyloid plaques in the brain in Alzheimer’s disease, also breaks up and dissolves potentially dangerous protein plaques found in the blood vessels.”
A few notable brands that offer flavors made with green tea include Wonder Drink Kombucha, CommuniTea, and if you find yourself in Germany (especially Berlin), Barbucha. Read the label of your favorite brew to see if it uses green tea in one of its offerings