A Practical Workshop for Kombucha Producers

Kombucha is a complex fermented beverage whose sensory characteristics arise from interactions between tea chemistry, microbial metabolism, and fermentation management. Small variations in raw materials, fermentation conditions, oxygen exposure, or microbial balance can lead to noticeable differences in flavour (odour, taste and mouthfeel).

For kombucha brewers, the ability to systematically evaluate sensory attributes is essential for maintaining product consistency, identifying process deviations, and guiding product development. While many producers rely on informal tasting, structured sensory methods allow for objective evaluation and reproducible communication of flavour attributes.

This workshop introduces participants to foundational sensory science concepts and applies them directly to kombucha evaluation. Participants will learn how the human sensory system functions, how to calibrate perception of basic tastes, and how to recognise key aromas and common off-flavours in kombucha. The course also introduces commonly used sensory methods, including discriminative and descriptive methods, and provides practical hands-on experience using these techniques.

The overall goal is to provide kombucha brewers with practical sensory tools that can be implemented in routine quality control and product development.
This workshop is designed for:

• Kombucha brewers (craft and commercial)
• Fermented beverage producers
• Quality control and quality assurance personnel
•  Product developers in the beverage sector
•  Sensory professionals interested in fermented beverages
•  Brewing and fermentation students

No prior formal sensory training is required.

Learning Objectives
By the end of the workshop, participants should be able to:

• Recognise and correctly identify the basic tastes relevant to kombucha
• Understand how sensory calibration improves panel reliability
• Apply discriminative sensory methods such as ranking tests and triangle tests
• Recognise key aroma compounds and off-flavours found in kombucha
• Link sensory defects to technological or fermentation-related causes
• Understand the principles of descriptive sensory analysis (QDA)
• Understand the value and generally interpret descriptive evaluation of kombucha

Deliverables for Participants
Participants will leave the workshop with:

• Practical training in basic taste calibration
• Experience conducting ranking and triangle sensory tests
• Exposure to common aroma compounds and off-flavours in kombucha
• Introduction to descriptive sensory methods used in beverage evaluation
• A structured sensory vocabulary for kombucha
• Example sensory evaluation sheets and testing formats
• Practical knowledge applicable to quality control and product development

Course Fee: The participation fee for the Descriptive Sensory Analysis for Kombucha Workshop is 200 €* per person. (*plus German VAT). The number of participants is limited to 14.

The fee includes:

• Participation in the 4-hour sensory training workshop
• All sensory samples and tasting materials
• Use of digital sensory evaluation tools during the exercises
• Workshop materials and documentation

Participants are also invited to attend the Kombucha Brewers’ Stammtisch following the workshop, providing an opportunity for informal networking and exchange with other kombucha brewers and fermentation professionals.

This workshop provides a practical introduction to sensory analysis tailored specifically to kombucha. Through a combination of theory and guided tasting exercises, participants will develop a better understanding of taste perception, aroma recognition, and structured sensory evaluation methods. The course aims to equip kombucha brewers and beverage professionals with practical tools to assess product quality, identify potential faults, and communicate sensory characteristics more consistently. By applying these techniques, producers can strengthen quality control practices and support more informed product development.

Kombucha Brewers’ Stammtisch
Following the Sensory Analysis for Kombucha workshop, participants are warmly invited to join an informal Kombucha Brewers’ Stammtisch.

The Stammtisch is intended as a relaxed setting for kombucha brewers, fermenters, and beverage professionals to meet, exchange experiences, and continue discussions initiated during the workshop. It provides an opportunity to talk openly about production challenges, raw materials, fermentation strategies, quality control, and emerging trends in the kombucha sector. Participants are encouraged to bring their own kombucha products for informal tasting and discussion. This is not a formal sensory evaluation, but rather a collegial exchange aimed at learning from each other and fostering professional connections.

The Stammtisch will take place at the Zunfthaus, where beer will be provided by VLB.

This session is designed to strengthen the kombucha brewing community by creating space for dialogue, peer learning, and collaboration in an informal and welcoming environment.