Kombucha Brewers International

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Kombucha Brewers International

KBI is a nonprofit trade association committed to promoting commercial brewers around the world Promoting ethical and legal trade practices.

Function

Create educational materials for retailers, restauranteurs and consumers
Set standards for the industry
Pioneer research
Act as ambassador for Kombucha to the public
Protect our industry
Provide networking, job board and other industry related news sharing

At Kombucha Brewers International we believe in:

Closing the loop – engaging in sustainable business practices that benefit both pe

ople and planet
Promoting and celebrating the process of Kombucha brewing
Vigorously defending our industry
Providing stewardship for 2,000 years of brewing history. Educating consumers about the diversity, flavors and quality of Kombucha
Improving the economic health of Kombucha brewers. Working to build a community of brewers and brewing enthusiasts to provide them with a unified voice. Building relationships and collaborating with our industry partners. Fostering transparency within our own organization.

06/18/2026

con Kombucha Spritz de kaldi.kombucha 🍃

200 ml Kaldi natural
50 ml Vino blanca espumeso
20 ml jugo de naranja

Preparación
1. Llenar un vaso con hielo
2. Agregar prosecco y jugo
3. Completar con kaldi
4. Decorar con rodaja de naranja

~~~~~~~~~~~

with a Kombucha Spritz from kaldi.kombucha 🍃

200 ml Kaldi Original
50 ml Sparkling white wine
20 ml Orange juice

Preparation
1. Fill a glass with ice
2. Add Prosecco and juice
3. Top up with Kaldi
4. Garnish with an orange slice

06/15/2026

What happens when a kefir producer looks beyond the bottle?

After 20 years in the kefir business, producing water kefir, milk kefir, kefir cheese, and even kefir soap, Ho Su Mei and her family saw an opportunity to introduce kefir to new consumers through a more familiar format: ice cream.

The result is Cream & Culture, a kefir-based ice cream shop in Malaysia that has developed 18 rotating flavors, from vanilla, chocolate, and durian to strawberry matcha and peach oolong. To help consumers better understand fermentation levels, each ice cream is labeled with a kefir intensity ranking, ranging from mild to more pronounced and "funky" profiles.

For fermented beverage producers, it's an interesting example of category expansion - using an established fermentation process and consumer education strategy to create entirely new product experiences while maintaining the benefits and identity of cultured foods.

06/13/2026

Transparency continues to be an important conversation in the kombucha industry.

This perspective from , a KBI Verified Seal Holder, highlights why clear product distinctions matter as the category evolves. The KBI Verified Seal framework identifies whether a product is Raw & Unpasteurized, Pasteurized, or From Concentrate - helping bring greater clarity to consumers, retailers, and regulators alike.

The goal isn't to tell brands how to make kombucha. It's to create a framework that supports transparency and helps consumers better understand what's in the bottle.

👉 Learn more about the KBI Verified Seal and apply: https://kombuchabrewers.org/kbi-verified-seal-program

06/11/2026

with Cheers Qu**rs from Han's Kombucha and HK Brewing Collective Taproom & Bar 💗 originally created Cheers Qu**rs to celebrate Pride Month, but decided to keep this bubbly booch year ’round to enjoy. Raise a glass to love in every form with this white peach champagne flavored kombucha. Happy ! 🏳️‍🌈

06/10/2026

⚽ Cheers to the FIFA World Cup and the Kombucha Starting XI!

Whether you're watching from the stands, the couch, or the pitch, kombucha brings a winning lineup of naturally occurring compounds that can support an active lifestyle.

⚽ Hydration
⚽ Electrolytes
⚽ B Vitamins
⚽ Organic Acids
⚽ Antioxidants
⚽ Probiotics

Learn more about kombucha research and the science behind fermentation in KBI's Research Database: www.kombuchabrewers.org

06/08/2026

Water is life. Today on , we honor the oceans that teem with life and initiate the cycles of weather across our beautiful planet. 🌊

The culture has a history of being called "Sea Treasure" and "Gout Jellyfish" so we feel especially connected to the creatures of the sea. In Japan, kombu-cha is seaweed tea. Could it be the brown strands of yeast floating in the sweet tea so resembled the famous konbu brown kelp that it gave Kombucha its name? We may never know the true origins of the name yet like the sound of the sea that rushes to our ears when listening to a conch shell, there is something deep and mysterious that lurks in the Kombucha jar and brewing vessel. 🐚

We treasure the as giver of life, sustainer of numerous creatures and the generator of our weather patterns and rain cycles. Seeing as we mirror our planet, our own human bodies are filled with oceans of salty liquid, without which we'd surely die. Say a prayer to honor the ocean. Properly dispose of all trash to keep it from harming the ocean and her creatures. Most of all, enjoy a delicious Kombucha and ponder the mysterious origins of all life. 💧

06/07/2026

📣 KBI Board Open Call: Looking for Industry Leaders

Want to help shape the future of KBI and the fermentation industry? We have upcoming openings on our Board of Directors and are looking for engaged leaders who are passionate about supporting producers and moving the industry forward!

We're especially excited to connect with water kefir producers as we look to expand resources, representation, and future initiatives for the category—including exploring opportunities within the KBI Seal Program.

Interested? Know someone who'd be a great fit? We'd love to hear from you!

👉 Reach out to learn more or submit a nomination: [email protected]

06/05/2026

Booch News examines the inherent tension between traditional homebrewing and the industrial scaling of kombucha production. While small-batch brewing prioritizes raw, unfiltered authenticity, large-scale manufacturers must often implement standardization techniques to ensure regulatory compliance and shelf stability. Methods such as pasteurization, microfiltration, forced carbonation, and the use of concentrates allow brands to expand their reach, though these processes may alter the beverage's original health profile.

There are few regulations about what can be marketed as kombucha. To address the resulting lack of transparency, we introduced the KBI Verified Seal Program to help consumers distinguish between raw, pasteurized, and reconstituted products. As the industry matures, a wide variety of production methods will coexist to satisfy global consumer demand and diverse taste preferences.

📚Read the full report on : www.boochnews.com/2026/05/29/consistency-vs-culture-the-manufacturing-dilemma-facing-kombucha-brands/
✍️Apply for the KBI Seal Program: kombuchabrewers.org/kbi-verified-seal-program/

06/03/2026

What started as a basement hobby became a regional beverage company built one batch at a time. Biz 417 recently spent time with KBI Member and Verified Seal holder, Spring Branch Kombucha, at the brewery to tell the story behind the brand - from early one-gallon experiments in their basement to brewing 600-gallon batches in the Ozarks.

The article captures something the Spring Branch team cares deeply about: building a business that feels connected to this region, grounded in craftsmanship, and approachable in everyday life.

Read the full feature: www.biz417.com/companies/basement-brew-ozarks/

Address

8950 W. Olympic Boulevard Ste 494
Beverly Hills, CA
90211

Website

http://kombuchabrewers.org/

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