Many brewers are now exploring the production of non-beer products which can be made using many of the same pieces of equipment they have already invested in. This includes hard seltzers, ciders, and kombucha.
Kombucha production could be an opportunity for brewers: it is often sold at a similar price point as beer, but with relatively low input costs and no excise tax.
For homebrewers, making your own kombucha at home can help to reduce household costs and requires much less active time than homebrewing beer.
This webinar will cover:
• Background on Kombucha
• Kombucha Ingredients
• Kombucha Production
• Risks and How to Avoid Them
• Other Non-Alcoholic Options
• Kombucha Case Studies
Alexis Wagner is currently the Senior Advisor for Canada’s food and beverage processing sector at Innovation, Science and Economic Development Canada. Previously the Brewmaster’s Assistant for Mill Street Brewing in Toronto, Head Brewer at Mill Street’s brewpub in St. John’s, Newfoundland, and brewing manager at the Labatt Brewery in St. John’s. It was there that she met her husband, Brian, who is now the Operations Manager at Ashton Brewing Company, 30km outside of Ottawa. She conducted research on kombucha fermentation kinetics while completing a biological engineering degree and minor in food engineering at the University of Guelph. Also completed a master’s in policy at the University of Cambridge prior to joining the federal government. Most of her fermentations are now of the vegetable kind, but she’s recently been experimenting with upping the alcohol content of kombucha with Escarpment Labs kveik yeast!