Booch News

10/17/2026

See how much work goes into making commercial quantities of kombucha!

10/15/2026

An interview with Leonardo Andrade, co-founder of Companhia dos Fermentados

A podcast interview with the founder of Companhia dos Fermentados, São Paulo, Brazil.

10/15/2026

A visit to the São Paulo factory where founder Raphael Hennies produces Puro Verde Kombucha.

An interview with the founder of Puro Verde Kombucha, São Paulo, Brazil.

08/31/2026

An interview with Noushin Norouzian, the founder of Noush|Cha Kombucha, Maastricht, Netherlands. Rather than pursuing broad retail distribution, Noush|Cha intentionally focuses on selected stores and long-term collaborators, including chefs at Michelin-starred restaurants. Quote: "As a founder, creator, and artisan fermentation sommelier, I believe there are no limits when craftsmanship meets culinary vision. Every menu, every course, every season creates a new opportunity to design flavors that elevate the table. From oriental depth to western classics, from exotic menus to French refinement; Noush|Cha creates living culture pairings that complement each exceptional cuisine. I work only with premium quality teas and ingredients, always focused on purity, balance, remarkable taste & benefits of our product. The result is more than a beverage. It is a fine culinary experience with rich values."

A podcast interview with Noushin Norouzian, the founder of Noush|Cha Kombucha, Maastricht, Limburg, the Netherlands.

08/21/2026

An interview with Walker Brengel, CEO of Bouche, Berlin, Germany. Walker heads up a team of nine producing 350,000 liters of annually–over a million bottles in three distinct categories: Core Kombucha, Pet Nats, and Proxys. Core Kombucha is the foundation — fermented tea in a range of flavor profiles, from citrus-fresh to aromatic and spiced. The Pet Nats are the sparkling option, naturally carbonated, suited to aperitif moments or as a companion to food. The Proxys are alcohol-free w**e analogs, designed for pairings and occasions that offer the experience of w**e without the alcohol.

A podcast interview with Berlin, Germany based Bouche CEO Walker Brengel about their Premium kombucha.

08/21/2026

Here's an interview with Francesco Vedovato, the owner of Funky Fermenteria, launched in October 2025, with a focus on artisanal, premium .

A podcast interview with the owner of Funky Fermenteria, Treviso, Italy who sell a line of premium kombucha.

08/11/2026

Here's a list of 20 Premium brands. Producers are located in Australia, Brazil, The Channel Islands, Denmark, Germany, Italy, Japan, The Netherlands, Spain, Switzerland, the USA, and the UK.

A listing of 20 high-end premium kombucha brands.

08/04/2026

KBI’s Executive Director, Kendra Sepúlveda, is featured in a recent interview discussing the nearly 10-year journey behind Spontea—a premium fermented beverage that combines the science of w**e and kombucha fermentation to create an entirely new category. From balancing two living fermentation systems to exploring new opportunities for fermentation in the NoLo space, Kendra offers thoughtful insights into innovation, terroir, and the future of fermented beverages. Read the Booch Profile:

06/10/2026

There's a new beverage industry directory that any kombucha brands can add themselves to. When fully populated it promises to be a way to connect with suppliers, distributors, and more.

05/07/2026

What do the statements about the sugar content of kombucha really say? The founder of India's Mountain Bee Kombucha analyses what the labels mean.

The founder of Mountain Bee Kombucha, Bangalore, India argues for greater clarity on kombucha labels.