F2F January 19, 2024

 Webinar Recording   January 19, 2024

one photo of kombucha on the left and another drawing of the picture on the left describing the chemistry of brewing kombucha.

Kombucha: A (mostly) happily-ever-after story of microbial cooperation 


Once upon a time, kombucha was a weird home-brewed beverage only consumed by health-obsessed hippies. Today it is a mainstream alternative to soda. At the heart of this story is the perception of kombucha as healthy, and the relative simplicity of carrying out a kombucha fermentation – make some sweet tea, throw in the “SCOBY” and when it starts to smell vinegary, taste it to see if it’s done. What can go wrong? 

As it turns out, the simplicity of the fermentation system relies upon a complex mixture of microbes each needing to do their part. Sometimes these processes are not fully synced-up and kombucha may end up tasting a bit too funky, may not meet the standards for a non-alcoholic beverage, or may not contain probiotics. In this webinar you’ll learn more about the microbiology of kombucha fermentation and why it creates challenges for kombucha brewers.

Dr. Chris Curtain, Associate Professor of Fermentation Microbiology at Oregon State University

Dr. Chris Curtin, chairs the Microbiology committee of the American Society for Brewing Chemists and serves as Associate Editor for the Journal of the Science of Food and Agriculture. His lab focuses upon the role of microbes in food and beverage fermentation and food stability…and enjoying the consumption of fermented products!