We just gotta know...

Kulture Club Martha's Vineyard Kombucha logo

Please help us improve your kombucha experience! 

We have a few questions for you... 


As our thank you, we will gift you a free bottle of kombucha, your choice of flavor.


You can also give us feedback and ask questions of your own via our contact information, but the above survey has a few easy and specific questions we were wondering about. Thank you!

Here is an excellent article about the microbiology of kombucha:

When I say I hand craft ethically sourced artisanal raw kombucha, it's not just words:

About gut health, and how your microflora and fauna can affect your physical and mental health:

Some history on our understanding of probiotics, development and effect:

Summary of the most important potential health benefits in drinking kombucha. I do disagree with the caveats about home brewing. The low pH excludes most pathogens, problems occur when the pH is off. Contact me if you want help trouble shooting your home brew, I love talking kombucha!

On Point blog post by Guinevere Cramer after attending my first kombucha workshop:

Home brewing your own kombucha - here is a good explanation and recipe that is closest to how I make kombucha. I just use a little less sugar and more tea (loose leaf organic, not teabags):

This article interviews a brewer of alcoholic kombucha, but has excellent information about "non-alcoholic" kombucha in general, brewing with consciousness, and specifically about alcohol content, health benefits, and detox:

Exactly what probiotics are in kombucha? Kombucha Brewers International and Oregon State University analyzed the DNA of scobys from 70 different companies around the world. Here are the 2018 results:

It’s always exciting introducing people to kombucha and the brewing process. I was fortunate to share some time and kombucha with lovely people from the local paper. Makers gonna make!

I just googled myself and found a short and still relevant blog on mvy.com listing cranberry treats on Martha’s Vineyard, including Kulture Club’s Cape Codder kombucha:

And a blog post by photographer Randi Baird about fermented food products on MV: