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News Roundup for April 12, 2018

Newton’s Law of kombucha states that, for every five people that love this probiotic beverage, there are one or two who hate it. Hate it with a passion. Seems that those who truly dislike kombucha love to shout their displeasure from the mountaintops.

Sarah Weinberg, an author for Delish, lists five reasons to avoid kombucha. Let’s either debunk or verify each claim:

1. The sugar content is scary. Weinberg says that a bottle can contain up to 20 grams of sugar. True enough, but most have 10 grams or under. Personally, I’d never touch one that has so much sugar. BTW, some sugar content is per serving and some are by a bottle, so check before imbibing. All this is not to say that some of the sugar levels on the label are incorrect; that is another story for another day.

2. It’s possible to overdose. I guess that’s true, but it’s also possible to overdose on soda pop and a few zillion other things.

3. There is a bit of alcohol in each bottle. That is a specious argument and one that is made irrelevant by various state laws that require ID to buy any kombucha containing a high level of alcohol. In fact, some Dijon mustards and cooking sprays also have alcohol.

4. The yeast content can mess with your body. Weinberg says that the yeast levels can mess you up if you have candida or a yeast infection. Seems to me that anyone with such an ailment would ask his or her doctor what food and beverages to avoid. And also drink the beverage in small doses to make sure it helps, not hurts.

Wait. That’s only four. The headline says five yet the story lists four. Maybe too much kombucha impacts headline writers and editors.


Time to grab one of those Southwest Airlines low fares and head to Baltimore. BevNet reports that Mobtown Fermentation is releasing a new flavor that sounds amazing—Tart Cherry and Ginger Juice. We’ve tried tart cherry from some other kombucha brewers, and the taste has been wonderful.
“I’m excited to be adding a spring flavor to our line,” Sid Sharma, Owner of Wild Kombucha told BevNet. “Cherry is one of the most popular flavors there are, especially in the warmer seasons, and pairing it with ginger has created a unique kombucha that I think people are really going to enjoy.”
Sounds like a refreshing summer brew.


Et tu Trader Joe’s?
Trader Joe’s has been added to the lawsuit against kombucha bottlers who, plaintiffs argue, mislabel the sugar and alcohol content in their brews.
The suit is being brought by Kombucha Dog, a Los Angeles-based brewer. Kombucha Dog’s kombucha has a level of alcohol which makes it an alcoholic beverage and subject to taxes and shelf placement for such beverages. The claim is that other brewers, including Trader Joes, mislabels theirs to avoid the tax and shelf placement.
Kombucha Dog, according to the article in the San Francisco Chronicle, has 1.4% alcohol which is more than twice the .5% which is the cutoff between alcoholic and non-alcoholic beverages.

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News Roundup for April 6, 2018

Kombucha as a job perk? You heard that right.

Seems that Goldman Sachs has a new office in San Francisco, and to appear hip is offering all sorts of cool perks to perspective engineering employees. The buttoned-up look so familiar on Wall Street? Forget about it; jeans and t-shirts are cool (I think footwear is required). And, you got it, kombucha on tap in the break room.

A piece in Bloomberg, attempting to make Goldman Sachs seems relevant, profiles new manager Jeff Winner as a man who cares more about what’s inside a candidate than his or her appearance. The bank still has a “significant amount of stuffiness, but they’re getting rid of it,” Winner said in a phone interview with Bloomberg.

Seems like a healthy approach to hiring.


Anyone who lives in the Los Angeles area or lands on one of those $49 Southwest Airlines fares should mark May 28th on the calendar. That’s the day of Eat Drink Vegan 2018 at the Rose Bowl in sunny Pasadena.
Dubbed the “Vegan Coachella,” the event is a plant-based lollapalooza with more than 250 beverage vendors on display. Think kombucha will be flowing? (That’s a rhetorical question).


That’s a lovely kombucha scarf you are wearing. No, that’s not a joke.
Arizona State University students are going fashion forward, and as part of that exercise, there are experiments will all sorts of new materials being used. Kombucha is one of them.
“For waste pollution, we wanted to find a different type of material to use,” Cindy Tran, a design student told The State Press. “We used kombucha … It can be an alternative material that can be used in textile. It’s also very sustainable by taking the waste product of the kombucha drinks and turning it into something that people can wear.”


Need some probiotics in your life and are turned off by the price (not to mention the taste) of probiotics liquids and tablets, Mens Health has eight foods that will give you all the probiotic coverage you need.
The eight include kimchi, yogurt (please, the non-dairy kind), sauerkraut, pickles (make your own), tempeh, miso (try the chickpea version if you want to avoid soy) and kombucha.
Not only does kombucha give you probiotics, the magazine reports, it also has a healthy helping of B-vitamins.

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See Us at World Tea Expo in Vegas

As part of our relaunch, we (all two of us) will be more visible at major industry events. Our initial foray in covering such gatherings will be in June at World Tea Expo 2018 in Las Vegas. Later this year, we hope to make a presence at Natural Products Expo East in Baltimore.

Why World Tea Expo? Well, of course, kombucha is made of tea and we hope to meet tea growers from around the world and learn how the variety of tea yields different natural kombucha tastes. This year, the World Tea Expo will be launching a kombucha pavilion. That should lead to a lot of stories, videos, interviews, photos and more from attendees.

If you’d like to meet with us at the World Tea Expo, drop us a line. The contact info is at the bottom of our site.