By: Shawndra Russell

 

 

So what has spurned the kombucha explosion? Mike Numinous, Kombucha Ambassador for Buchi, points to several factors: “While soda sales have been steadily declining for the past 10 years, kombucha has become the fastest growing functional beverage in the country, which we believe is a reflection of our collective cultural shift to take in nutritionally dense food and drinks.

At the same time, interest around local and artisan producers, fermentation and craft brewing has been skyrocketing! Kombucha captures the accessibility and appeal of a soft drink, the health benefits of a living fermented food and the social appeal of a craft beer.” These factors combined with authentic storytelling helped Buchi reach $1.2 million in sales last year, and they are on track to do $1.8 million this year.

My kombucha journey as a fan continues weekly, when I stop and fill up a growler of the flavor of the week on tap at Whole Foods or Greenlife Grocery. And yes, I did try brewing my own at home but let it ferment too long, resulting in an extra vinegar-y concoction that didn’t hold a candle to what I can purchase from the pros. But I plan to try again soon and stick to a better schedule so I can experiment with my own flavor combinations. Be on the lookout for a kombucha update on Jollity soon. And if you’re interested in learning how to homebrew kombucha, here’s an easy-to-follow tutorial from Kombucha Kamp.