THE 'CULTURE' CLUB - KOMBUCHA BREWING WORKSHOP

Kombucha is a sparkling probiotic beverage made by fermenting green tea and infusing it with fruits and botanicals to create a delicious drink.

WORKSHOP AGENDA:

A. CONTEXT & HISTORY

01 History of Fermented Foods

Preservation techniques used by early humans and how fermentation shaped civilizations and cuisines across the world.

02 History & Tales of Kombucha

The myths, legends, and documented origins of kombucha - tracing its journey from ancient cultures to the modern wellness movement.

03 From Niche to Mainstream

The business story behind kombucha's rise in popularity - a look at the brands, trends, and the science that drove consumer adoption.

B. THE SCIENCE

04 Breaking Down Fermentation

What actually happens during fermentation - the biology of bacteria and yeast, the role of the SCOBY, and why it matters for flavour and health.

C. HANDS-ON BREWING

05 How to Make Kombucha

Step-by-step brewing process: sourcing ingredients, preparing your vessel, first fermentation, and caring for your culture.

06 Carbonation & Flavoring

Second fermentation techniques, natural carbonation, and how to create unique flavour profiles using fruit, herbs, and botanicals.

07 Common Mistakes & Misconceptions

Troubleshooting your brew - what can go wrong, how to spot contamination, and clearing up the most persistent myths about kombucha.

D. BEYOND THE BREW

08 Starting a Beverage Company

From home brewer to business owner - licensing, scaling production, branding, distribution, and what the industry really looks like.

E. OPEN FLOOR

09 Questions & Answers

ABOUT THE EXPERIENCE CURATOR: MATHEW PAULSON - FOUNDER, BREWCHA

Mathew didn't set out to start a brewery. He just really, really hated sugary drinks and really, really loved his gut. So he did what any reasonable person does: started fermenting tea in his kitchen and roping in his family as guinea pigs. His dad, a man who would sooner give up sleep than his beloved fizzy drinks, took one sip of Mathew's kombucha and promptly became its biggest fan. That was basically the green light. What followed was Brewcha - born in Bengaluru in 2020. Brewed with tea, fruits and botanicals and now bubbling away across six states in India. Think passion fruit, blood orange, litchi & ginger. Small-batch, big flavour.

Mathew will be curating Aprisio's 'The Culture Club' experience and share everything - the history, the science, the screw-ups, and the sparkling, slightly funky magic of kombucha. Buckle up.