 |
'Booch NewsAll About Kombucha Author: 'Booch News
All about Kombucha Language: en-us Genres: Arts, Food, Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it |
Listen Now...
Profile: Lucas Montanari, Fermenta Com Ciência, Brazil
Friday, 17 April, 2026
I first interviewed Lucas in 2021, when he shared his opinion on why kombucha has become so popular in Brazil and the rapid growth of the industry from 2019 to 2021. He is the founder of Fermenta Com Ciência (Fermenting with Science), where he teaches courses, gives lectures, and provides consulting services. He is also the organizer of Conakom (Conferência Nacional de Produtores de Kombucha). His central role in promoting kombucha in Brazil is evidenced by his social media presence: 277,000 follow him on Instagram, 55,000 on Facebook, and 153,000 on his YouTube channel, which has 279 instructional videos. Fermenta Com Ciência’s Mission To work on cultivating the culture of fermenting probiotic beverages and functional fermented foods—bridging ancestral knowledge with the most current scientific foundations—and to teach, in a clear and practical manner, how to prepare these items safely and healthily, catering both to those who wish to produce them artisanally at home and to those looking to scale up and commercialize their products. History Lucas Montanari is a biologist specializing in fermentation, holding a postgraduate degree in Nutrigenomics and Functional Foods. He is also an Integrative Nutrition Health Coach certified by the IIN (NY, USA) and a faculty member in the Functional Gastronomy postgraduate program at FAMESP. In addition to Fermenta Com Ciência, and organizing Conakom, the Brazilian Kombucha Festival. He serves as the Technical Director of ABKOM (Brazilian Kombucha Association) and conducts research on the health benefits of kombucha and methods to optimize its large-scale production. He first encountered kombucha in Australia in 2013; after refining his expertise, he began his work with kombucha in Brazil in 2015. Since then, he has trained thousands of “Kombucheiros” through in-person courses, online programs, and consulting services for commercial production. He has played a key role in the development of numerous nationally successful brands, including Tchá Kombucha, Puro Verde, Aviv Kombucha, Mr. Bolt Kombucha, Kombucha Libre, and Lich Kombucha. Furthermore, he has collaborated with leading companies to develop specialized fermenters, equipment, and raw materials specifically designed for kombucha production. Consulting Services Their consulting service is designed for those who wish to delve deeper into the science of kombucha fermentation to gain greater control over their production process, develop market-friendly flavors, achieve better product standardization, and ensure more consistent carbonation—all while confidently scaling up production. Students learn how to serve kombucha “On Tap,” thereby increasing cost efficiency and sustainability in their business. Discover the equipment and methods utilized in various industrial kombucha production facilities worldwide, and identify the next steps needed to turn dreams into reality! The consultancy focuses on the production of kombucha for commercial sale—specifically: How to manufacture a high-quality, stable product with low alcohol content. Which equipment and techniques should be utilized to scale up and streamline commercial production. Which machinery and equipment should you employ to optimize manufacturing processes and flavoring techniques to give your product a competitive edge in the market. Recipes designed to maximize the efficient use of time, space, and investment. Techniques for achieving optimal levels of density and acidity, including the proper use of measurement instruments. How to serve kombucha on tap, including how to operate draft systems, kegs, post-mix units, CO2 cylinders, and other carbonation equipment. Courses Lucas teaches courses for both home brewers and commercial operations. Home Brewing This course is composed of seven modules: The Universe of Kombucha: Discover what kombucha truly is, and also learn about its origins—from ancient legends to the first scientific records—tracing its entire history right up to the modern market Transforming your Health: Learn how to take your health to the next level by optimizing the benefits of kombucha for your body. You will also learn how to consume the beverage correctly and discover an extensive collection of books to further specialize in kombucha and gut health. Foundation: Learn—in detail—all the best ingredients to use in your production so that you never again have thin SCOBYs, mold, or other fermentation issues. I will also cover the essential utensils and ideal bottle types you need to make kombucha exactly the way you want it. Preparation and Harvesting: Discover the secrets to preparing the specific tea infusion used to make kombucha, and how to reduce the entire preparation time to just a few minutes on a single day of the week. You will learn how to identify the optimal time to harvest your finished fermentation. Flavoring and Carbonation: Master the art of naturally flavoring, infusing, and coloring your kombucha, and create endless recipes using the techniques in this module. You will also learn the principles of second fermentation to gain control over your beverage’s carbonation—even in glass bottles. SCOBY Hotel and Vinegar: Learn how to properly care for your colonies and prepare your own functional kombucha vinegar for cooking, cosmetics, cleaning, and more. Scaling up: Learn how to scale up your production—from 3-liter jars to fermenters of any volume you desire—using a simple method that can save you a significant amount of preparation time and help you achieve better standardization. Additional resources include downloadable instruction booklets, group mentoring sessions with over 1,000 experienced brewers, and much more. Commercial Brewing This course comprises nine modules: Professional Production Methods: Learn how to produce kombucha on a large scale with standardization and high quality. Also, learn the basics of the SAFE Method. Entrepreneurship: Learn how to turn your kombucha business idea into reality, organize your operations, and transform your production into a profitable venture. How to Register Your Kombucha Business with MAPA: Gain access to a detailed step-by-step guide on how to obtain your registration with MAPA and stand out from the majority of other brands. Developing Successful Flavors: Learn how to develop kombuchas with a precise sensory profile, creating flavor, aroma, and color combinations that elevate the quality of your production. Making Kombucha On Tap: Discover all the equipment and techniques you need to serve kombucha from draft systems, and sell it in restaurants and at events. Choosing the Right Equipment: Learn how to select the ideal fermenters, bottling machines, and other equipment to scale your production safely, productively, and efficiently. The Science of Fermentation: Explore in depth the microbiology behind kombucha and learn how to precisely control the results of your fermentation. Alcohol Control and Stability: Master techniques such as cold crashing, forced carbonation, and filtration, and learn essential industrial processes to standardize your kombucha with consistent quality. Aluminum Can Packaging: Discover the technologies and essential best practices for canning, guided by an expert who has mastered the process on a commercial scale. Bonus material includes lifetime access to a video library, an Advanced Study Group on Telegram, home to a community of over 700 commercial kombucha producers, and a course on registering your kombucha brewery with MAPA, taught by Stela Patrocínio — one of the experts I interviewed for the initial posting in my series on kombucha in Brazil. Networking Lucas has connected with leading members of the worldwide kombucha community, including several prominent international figures in the field of fermentation, such as Sandor Katz, author of The Art of Fermentation, Sébastien Bureau, the founder of Mannanova, and Nick Robertson from Rare Combinations. He has attended kombucha conferences in the United States and Europe. He’s also been featured in past editions of SYMBIOSIS Magazine (which I edited). I was pleased to see him prominently display a copy of the magazine in one of his instructional videos. Interview Readers who want to go deeper can listen to the podcast interview with Lucas, where we discuss his courses, the challenges and opportunities for commercial production in Brazil, and the future of the industry. Uma tradução da entrevista para o português está disponível para download. The post Profile: Lucas Montanari, Fermenta Com Ciência, Brazil appeared first on 'Booch News.
