Kombucha News – The Future Is The Past is Now Edition

“Like, the past is totally new again. I remember in the 80′s, I was an infant and…”

Hold on, Paris. Imma, let you finish, but first, I just had to come up here and say: This is one of the best Kombucha News installments of all time!

  • One particular quote, from Martin Blaser of New York University’s Langone Medical Center in the journal Nature, demonstrates that “mainstream medicine” is finally getting with the gut health/beneficial bacteria concept, specifically the incredibly devastating effects of anti-biotic use on the human immune and digestive systems:

Three distinct "Enterotypes" have been discovered so far. (Illustration: Raymond Biesinger)

Early evidence from my lab and others hints that, sometimes, our friendly flora never fully recover. These long-term changes to the beneficial bacteria within people’s bodies may even increase our susceptibility to infections and disease.

Overuse of antibiotics could be fuelling the dramatic increase in conditions such as obesity, type 1 diabetes, inflammatory bowel disease, allergies and asthma, which have more than doubled in many populations.

  • In related news, it appears Enterotype is on its way to the dictionary. This is a good start.
  • I have seen Kombucha from the future, and it is….chunky? True, but also tartly delicious. GT’s has released the first ever Kombucha with Chia seeds in Cherry, Grape and Rasberry flavors. That’s right, Ch-ch-ch-chia!

    The pop culture of my youth collides with the beverage of my present, resulting in the Kombucha from the future. Too perfect!I love the texture- it reminds me of drinking lots of little boba’s plus they fill you up and give you energy too. My hubby likes them so much, he ordered Chia seeds and is working on his own version. Stay tuned – recipe coming soon.

    btw – GT also released two other new flavors, Maqui Berry Mint (nice strong minty flavor) and Third Eye Chai (haven’t found one yet). Have you tried the chia flavors or these? Leave a comment below!

  • In yet another instance of Kombucha’s amazing versatility, Celestial Seasonings will be debuting a 2oz version of an energy shot made with Kombucha (via @BevNetCraven). I have tried one other energy shot product with Kombucha and was not impressed. Let’s hope Celestial, a brand I tasted and enjoyed at Expo West this year, keeps the Kombucha flavor more forward in their offering. Looking forward to trying it.

    Hannahs Homebrew Pink Lemonade

  • Speaking of awesome bottled Kombuchas, Hannah’s Homebrew got a shout out from @living_organic! The secret ingredient is pure love! (100% organic of course ;-))

    is only available in LA – so if you live here – grab a bottle from Erewhon and tweet your own pic!
  • In other Kombucha brand news: this article about upstart Lawrence, Kansas based KANbucha also mentions Kansas City’s LocalBucha, both new to me. As a former Chicagoan, I say, “Way to represent, Midwest!” Every time I turn around, there are new brands popping up. It’s exciting.

Luke Quinn's Kombuchaworld

Hannah Crum, the Kombucha Mamma!Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
Kombucha Mamma SCOBYs & Kits ship free in the US!
2 Responses to Kombucha News – The Future Is The Past is Now Edition
  1. Kelly Jenkins Villarreal via Facebook

    Outstanding as always!

  2. steve styer

    I have heard on several of the undergroundwellness.com radio shows that more serotonin is created in the gut by beneficial bacteria flora than in the brain. And this is true for many other hormones as well. So I can see the Kombucha linkin.

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Continuous Brew mini-FAQ

How does it work?

By changing the starting ratio from…
1 Part KT:9 Parts Starter (orignial method)
3 Parts KT:1 PART Starter Liquid (CB method)
…the brewing cycle is dramatically reduced (just 1-2 days to complete).

Posted in: Continuous Brew mini-FAQ

What about the Sugar?

Your colony of bacteria and yeast will be hungry and will very quickly process the small amount of sugar into mature KT.

Posted in: Continuous Brew mini-FAQ

I don’t want to take on more work.

Actually, CB results in less work.  One example: a more streamlined bottling experience, without the need to lift your brewing vessel, clean it every week or deal with the mess afterwards.

Posted in: Continuous Brew mini-FAQ

I can customize the flavor?

Sure, just drain mature KT and add starter liquid to taste.  Or for bottles, flavor as desired – no funnel, no mess!

Posted in: Continuous Brew mini-FAQ

It’s actually healthier?

So says Michael Roussin and experts worldwide.

Posted in: Continuous Brew mini-FAQ

Will I have too much Kombucha?

Not at all.  Having it on tap will change your perspective.  Plus, you’ll find friends, family and neighbors eyeing your Kombucha set-up with envy and maybe even helping themselves to a fresh glass.

Posted in: Continuous Brew mini-FAQ

Really? You’re telling me it’s fun?

Yes.  With a straight face.  It is.

Posted in: Continuous Brew mini-FAQ

I’m nervous. Is it hard?

Don’t be nervous.  You have the experience of hundreds of homebrewers backing you up in the form of my detailed instructions and maintenance plan.  You will be guided along the way.  You will save time and effort.

Posted in: Continuous Brew mini-FAQ