Richard Radcliff Trice on Why the Kombucha Trend is Here to Stay
Home brewer Richard Radcliff Trice joins other advocates in believing that instead of it being a seasonal trend, the kombucha industry will keep on growing from being a niche field, to one of the major players in the beverage industry. Kombucha started as a health drink, and most believers still brew the drink in their own homes because of this primary reason. Kombuchas, or booch, is made from fermenting tea with SCOBY, a bacteria-yeast combo called the “mother” that consumes the sugars and caffeine in the drink via fermentation. According to advocates, the process releases probiotics which are beneficial in wellness, especially in gut health. Meanwhile, although there home brewers like Richard Radcliff Trice who mix booches as personal interests, there are those who have ventured into making kombuchas an industry. Figures indicate that kombucha brewing is a growing niche, with a current economic impact in the beverage industry being in the $800-million revenue. In addition, it is