PROFESSIONAL KOMBUCHA BREWERS WORKSHOP

3rd & 4th June 2019 - Berlin, Germany

A 2 day intensive workshop for anyone who wants to start or expand a kombucha business, be it industrial or craft, regardless of the scale of production, large or small. 

In this workshop, you will be provided with all the tools, knowledge and secrets to start or develop your kombucha business. We will cover all aspects of kombucha production, scaling up, some legal aspects, industrial techniques, quality assurance, production standards, recipe development, creativity and the current kombucha market. The workshop focuses on all the important points of fermentation, flavouring, equipment selection, financial and legal issues. The workshop is mainly theoretical with some practical aspects.

Students also find our workshops an amazing way to connect & network with others who are on the same kombucha journey.

In 2018 & 2019 we have delivered this workshop to over 75+ Kombucha companies from all over the world, from the largest to the smallest.

“They are not just a few consultants enrolling their program, they are involved, enthusiastic, have vision, experience etc. If you want to go to the next level: take this course!”
— Wouter Steffelaar - The Netherlands
“You guys did a great job! Training was absolutely fantastic. Exactly what I needed.”
— Marius Juskys - Switzerland

Who should attend:

  • Existing Kombucha Producers looking to up skill and introduce better production processes.

  • Ambitious Startups who want to gain a giant leap forward in their knowledge.

  • Any existing brands or businesses who want to get into kombucha.

  • Co-Packers who work with kombucha and fermented drinks.

  • Anyone keen to learn more about commercial kombucha production.

Venue:

Betahaus | Berlin Neukölln | Coworking & Event Spaces

Address: Harzer Str. 39, 12059 Berlin, Germany

 

The Workshop Schedule

  • The workshop will run from 9 am - 5 pm each day.

  • The workshop and all course material will be delivered in English.

  • A delicious healthy lunch will be provided each day, including vegan options.

  • There will be lots kombucha for you to enjoy during the workshop.

  • You will receive a printed and bound copy of the course material and presentations.

DAY 1

  • Introductions.

  • The science of kombucha: the ingredients, the composition, the processes.

  • The kombucha market today.

  • The process of manufacturing kombucha, equipment selection, operations setup, etc.

  • Scaling up production: the main questions and how to proceed.

  • What are the tools used to monitor your kombucha and how to use them. The will be some maths to cover.

DAY 2

  • Design your kombucha: the fundamentals of taste and flavors and how to use the ingredients.

  • Building a flavor.

  • Quality Control and Quality Assurance: Maintaining Control and Solving Problems.

  • Conclusion.

EVENING OPTIONS

  • In the evening of Day 1 we will have a dinner booking made for the group at a local restaurant. The evening is optional and each attendee typically pays for their own meal.

As a professional kombucha brewer I still had lots of unknowns that were hard to figure out. The workshop helped me a lot to further plan a scale-up of our kombucha brewery. There was a very professional atmosphere all throughout the 2 days of the course.
— Wouter Vandegehuchte - Founder / Brewer, Ferm Kombucha
This workshop is a one-of-a-kind experience for anyone interested in commercial Kombucha production. Sebastien and Denis are experts in the field and will get you up to speed quickly. The workshop is well-structured and covers all of the main challenges you will face when setting up your own brewery. All of this in a relaxed atmosphere with lots of fellow Kombucha brewers!
— Rupert Hoffschmidt
Definitely, it was a valuable experience to attend this workshop with a knowledgable and inspirational team of experts, and also to have the opportunity to network with other kombucha nerds! I arrived at the workshop with questions to issues I knew, I did not know about kombucha production. The best was that I left not only with answers to these questions, but also to questions, I did not even know, I had! I left with motivation and confidence in my future kombucha production!
— Malene Sihm Vejlsgaard