Is this for you?

Cafe and taproom owners who want their own kombucha
Home fermenters ready to brew consistently
Brewers curious about mixed fermentation

By the end

What you walk away with.

Brew kombucha from tea, sugar and a healthy culture
Keep it safe: pH, hygiene and telling mould from culture
Flavour and carbonate it in a second ferment
Scale up and label it, keeping alcohol in check

Syllabus

Week by week.

2 weeks. Two live sessions every weekend and one assignment a week.

Week 01. The first ferment

Tea, sugar and the culture of yeast and bacteria
Starter liquid and getting pH down fast for safety
Temperature, time and tasting for sourness
Mould versus a healthy culture, and when to throw a batch away

Assignment: Start a batch and log pH and taste every day.

Week 02. Flavour, fizz and scaling up

Second ferment with fruit, spices and herbs
Carbonation in the bottle, and how to keep bottles from bursting
Alcohol can creep up in warm conditions, so measure it
Scaling up, hygiene and FSSAI labelling. Rules change, so check the current ones

Assignment: Plan a three-flavour range and a weekly brewing schedule.

How it runs

Format and terms.

Schedule: Live on Saturdays and Sundays, 12:00 PM to 2:00 PM IST. Timings may shift by mutual agreement with the cohort.
Batch size: Maximum 20 students, so every question gets answered.
Included: Session recordings, presentation decks, weekly assignments and the learning kit.
Certificate: Certificate of Completion once every assignment is in and you have attended at least 80% of live sessions.
Beyond the screen: Recommended microbrewery visits, so you see the kit you are studying.
Fees: Paid in full at sign-up. No discounts apply, and a package of courses cannot be changed once confirmed.

Want the full flight? All eighteen courses together run to 53 weeks, and you choose your package when you enrol. Compare all eighteen courses, and read the refund policy before you pay.