2014: The Future of Mombucha

Greetings from the land of Mombucha!

Having gone underground, even deeper than before, Mombucha is poised to emerge triumphantly this year with some very interesting, thrilling, exciting, nutrified, acidified, naturally carbonated, uncompromisingly high quality and novel developments.

First, we built a factory.  Well, it’s a garage with plumbing and electric but with the help of the great Cup & Compass, we are sharing a space where we’ll be producing our products and hosting events of all kinds.  Essentially, it’s business in the back, party in the front.

We couldn’t wait to get the events going so we’ve already thrown some rock shows and some proms (pictured below).

Gentlemen in suits.
Gentlemen in suits.
The Finks!
The Finks!
Party people prom style.
Party people prom style.

We’ve also stepped up our production with a piece of equipment that is the real game changer – a 40 gallon Vulcan steam kettle built in 1977.  Indeed, they don’t make ’em like they used to.

Built the year Star Wars was released.
Built the year Star Wars was released.

Lastly, the look of Mombucha will change ever so slightly.  Inspired by the Korean card game “Hwa-Tu” translated to mean “Flower Fight,” the simple, somewhat kitschy, somewhat occult imagery is the theme for what will adorn our sturdy, keepsake swing-top bottles.

Flower fight!

Full series study.
Full series study.

After all this, it’s reasonable to assume that Mombucha will be available much more readily as a grocery item in the very near future.  We are seeking “alcohol positive” brewing status now that the Alcohol & Tobacco Trade & Taxation Bureau has declared kombucha officially “beer or wine.”  Not entirely a bad thing we think, it just means we’ll have to put some silly warnings on the labels and pay $7 to the government for every 30 gallons we produce.  C’est la vie.

Until we meet again, happy holidays and may your new year be prosperous!  See you on the shelves!


Mombucha & Friends

2 thoughts on “2014: The Future of Mombucha

  1. Hello!
    I have found your fantastic, informative site on an internet search.
    I am unable to try your product, sadly its not on sale here in the UK.
    I brew my own Kombucha, and am being encouraged by family and friends to look into producing commercially on a small local scale which I am in the process of doing at the moment, but there are a lot of regulations,testing, training, adjustments to my kitchen and Enviromental Health Officer inspections that I have to comply with before I will be allowed to sell my product!!
    Your new factory is really impressive. I see that your new equipment is made of stainless steel, but I was always lead to believe that any metal would harm the SCOBY and not produce a good brew, clearly thats not the case, but I am a bit confused at what containers I can use to brew my product.
    I have been searching for glass vessels with taps that can hold several gallons, but am unable to find any, any advice would be greatly appreciated.
    Kombucha Brewers of the World Unite!!!


    1. Hi Sue!

      It’s a journey to bring real kombucha to market but a rewarding one in all respects. I currently use glass fermenting vessels, the stainless steel kettle is used to boil the water and steep the tea, herbs, roots and other natural ingredients in Mombucha. The 2.5 gallon glass jars will give you the biggest bang for your buck and the cultures will still be manageable once they mature. I even use smaller vessels (around 3 quarts at a time) which, in the end, saves me a lot of wasted product should a batch not result in a brew satisfactory to my standards. The major bottling operations here in the States claim to use vats of an undisclosed material and others claim to use the 2.5 gallon glass jars. The best advice I can give you is to be patient and listen to what the kombucha is telling you. The answers will be revealed to you with dedication and concentration on the creation of this sacred brew.

      Good luck and happy fermenting!


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