Homebrewers run into trouble scaling up their production because there isn’t equipment specifically made to accommodate the unique requirements of kombucha.
Kombucha brewers borrow from beer and dairy industries to increase production. Thin-crust pizza on the menu. And, buying and selling water rights in Nebraska.
Cool off with three refreshing summer drinks on today’s episode of Earth Eats - lavender lemonade, apple juice with sage and a sour cherry fizz.
Some die-hard Kombucha fans are finding empty store shelves where their favorite fermented tea should be.