Buch Cocktails: Kombucha Cranberry Bourbon Smash

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Just in time for Fall + festive gatherings, we have teamed up with the incredible Jess at Cooking in My Genes to bring you this delightfully bright, not too tart but not too sweet Kombucha Cranberry Bourbon Smash. It’s time to up your potluck game (or your evening).

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what you’ll need:

  • Mason jar cocktail shaker

  • 10-12 fresh cranberries

  • 1 tbsp honey

  • 2 oz bourbon

  • 4 oz Ginger True Büch Kombucha

  • Thyme sprigs for garnish

Instructions:

  1. In a mason jar or cocktail shaker, add the cranberries and honey. Smash together with a wooden spoon until the cranberries release their juices.

  2. Add bourbon and shake well a couple of times until combined.

  3. Pour into a glass and top with Ginger True Büch Kombucha.

  4. Garnish with thyme sprig and enjoy!

  5. Snap an awesome pic and share it with us using #BuchCocktail

**If you don't have fresh cranberries, you can use frozen. Just defrost the frozen cranberries first by rinsing under cold water until defrosted.

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True Büch Kombucha Ranks No.50 on the 2019 Startup 50

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It all started with a belief that improving gut health could be a delicious and sustainable endeavour. Now five years later after being the first kombucha company in Alberta, True Büch Kombucha has been named on the Startup 50 ranking of Canada’s Top New Growth Companies. This is the first time a kombucha company has made the ranking, and no Albertan company has made the ranking since 2016 (shout out to the many other awesome Albertan companies joining us on the ranking this year).

Canadian Business and Maclean’s today ranked True Büch Kombucha No. 50 on the 2019 Startup 50 ranking of Canada’s Top New Growth Companies. Serving as a companion list to the longstanding Growth 500 ranking of Canada’s Fastest-Growing Companies and produced by Canada’s premier business and current affairs media brands, the Startup 50 ranks younger companies on two-year revenue growth. Startup 50 winners are profiled in a special print issue of Canadian Business published with Maclean’s magazine and online at CanadianBusiness.com. 

“The 2019 Startup 50 winners suggest the future of Canadian entrepreneurship is extremely bright. They have brought new offerings to market, created indelible brands and disrupted established business models—all in an extremely short period of time,” says Beth Fraser, Startup 50 and Growth 500 program manager. “Any aspiring entrepreneur should look to their stories for inspiration.”

“We are honoured to be named as one of 50 of Canada’s Top New Growth Companies, it’s an incredible milestone for us and our team,” says Conrad Ferrel, CEO and Co-Founder, “we started brewing in a shared commercial kitchen only five years ago and never expected the rapid growth we have experienced without having to compromise on our commitment to giving back and sustainable business practices.”

True Büch Kombucha was founded in 2014 during an economic downturn, by a husband and wife, Louisa and Conrad Ferrel. Their commitment to a high-quality product with locally sourced ingredients have proven that improving gut health can be a delicious, successful, and sustainable endeavour. The company has refused to cut corners while giving back to organizations that empower youth, save animals and protect the planet. As the first commercial kombucha brewery in Alberta, True Büch Kombucha has been the pioneers of a now growing industry with a community and planet first mindset. 

True Büch Kombucha has also been named as a finalist in three categories in the Calgary Chamber Small Business Calgary Awards: ATB Small Business of the Year, Social Entrepreneurship Award, and KPMG People’s Choice Award. Co-Founders and husband and wife, Louisa and Conrad Ferrel, have also been named as finalists in the EY Entrepreneur Of The Year® 2019 Prairies. True Büch Kombucha is the only kombucha finalist in the Made in Alberta Awards, presented by Avenue Magazine.


About the Startup 50

Ranking Canada’s Top New Growth Companies by two-year revenue growth, the Startup 50 profiles the fastest-growing startups in the country. It is a companion list to the Growth 500 ranking of Canada’s Fastest-Growing Companies, which has, for over  30 years, been Canada’s most respected and influential ranking of entrepreneurial achievement. Both the Startup 50 and Growth 500 are published in a special issue of Canadian Business published with Maclean’s magazine and at CanadianBusiness.com. For more information on the ranking visit Growth500.ca or CanadianBusiness.com.


About Canadian Business

Founded in 1928, Canadian Business is the longest-serving and most-trusted business publication in the country. It is the country's premier media brand for executives and senior business leaders. It fuels the success of Canada's business elite with a focus on the things that matter most: leadership, innovation, business strategy and management tactics. Learn more at CanadianBusiness.com.

Buch Cocktails: Berry Rhubarb Kombucha Sangria

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Kombucha and warm summer days go together like, well, kombucha and sangria. This month’s #BuchCocktail is a delicious, easy to make, and easy to impress sangria made with our Very Berry Kombucha from Jess at Cooking In My Genes.

Image courtesy of  Jess @cookinginmygenes

Image courtesy of Jess @cookinginmygenes

WHAT YOU’LL NEED:

  • 1/2 cup sugar

  • 1/2 cup water

  • 2 cups chopped rhubarb

  • 2 355mL bottles True Büch Very Berry Kombucha 

  • 1 bottle of rosé

  • 2 cups halved strawberries

  • 1 cup chopped rhubarb (approx.1 inch pieces)

  • 1 lime, sliced 

  • Mint for garnish

  • Small rhubarb sticks for garnish

Image courtesy of  Jess @cookinginmygenes

Image courtesy of Jess @cookinginmygenes

INSTRUCTIONS:

  1. Make the rhubarb simple syrup by adding 1/2 cup sugar, 1/2 cup water and 2 cups chopped rhubarb into a medium-sized pot. Bring to a boil over high heat. Then turn the heat down to simmer for 15 minutes, stirring occasionally.

  2. Set a strainer over a bowl and pour the mixture through the strainer so most of the liquid is in the bowl. *Note: save the rhubarb solids that are strained out as it tastes just like a jam and is delicious on yogurt, oats or toast**

  3. In a pitcher mix kombucha, rosé and rhubarb simple syrup. At this step you could refrigerate and add the fruit (strawberries, rhubarb, limes) just before serving.

  4. Pour sangria into ice-filled glasses, garnish with mint and optional rhubarb slice.

  5. Snap an awesome pic and share it with us using #BuchCocktail

Buch Cocktails: 3 Perfect Kombucha Cocktails for Summer

This month we are bringing you three delicious cocktail recipes from our friends Jesse + Stella from @bringtheblanket. These are the perfect summer kombucha cocktails to brighten up your day.

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Blueberry Mary Quite Contrary

What you’ll need:

Instructions:

  • Blend all ingredients together

  • Add whip topping and basil leaf garnish

  • Snap an awesome pic and share it with us using #BuchCocktail

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Mint Fizz

What you’ll need:

  • Granulated sugar

  • 1 bottle of chilled True Büch Very Berry Kombucha

  • 1 oz Butter Ripple flavoured alcohol

  • Sprig of mint and lime garnish

Instructions:

  • Sugar the rim of your glass

  • Pour out 1 oz of Butter Ripple flavoured alcohol over ice

  • Top with 1 bottle of chilled True Büch Very Berry Kombucha

  • Top with a sprig of mint and a lime wedge

  • Snap an awesome pic and share it with us using #BuchCocktail

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Root Fruit Float

What you’ll need:

  • 1 Bottle of chilled True Büch Root Beer Kombucha

  • 1 oz Butter Ripple flavoured alcohol

  • 1 oz Coconut rum

  • 1 generous scoop of Bourbon Vanilla Bean Fiasco Gelato

  • 1 grapefruit garnish

  • Drizzle White Honey for garnish

Instructions:

  • Build your cocktail over the Fiasco Gelato

  • Add whip topping, a dash of cinnamon, and Drizzle white honey for an extra sweet taste!

  • Garnish with a grapefruit wheel

  • Snap an awesome pic and share it with us using #BuchCocktail

Buch Cocktails: The Wandering Violet with YEG's Wilfred's

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This months #BuchCocktail is courtesy of our friends at Wilfred’s, The Wandering Violet. The perfect cocktail for sitting on your patio enjoying the bright spring sun.

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What you’ll need:

  • 1 1/2 oz Sour Cherry Gin

  • 1/2 oz Creme de Violette

  • 1/2 oz lemon

  • 1 dash Green Strawberry Bitters

  • A few sprigs of mint

  • True Buch Kombucha Blueberry Rooibos

  • Ice

  • Mint for garnish

  • Lemon twist for garnish

Instructions:

Combine all ingredients except the kombucha in a tin with a few sprigs of mint, shake and strain into a Collins glass (or something of a similar variety) with fresh ice cubes.

Top with True Buch Blueberry Rooibos Kombucha.

Garnish with a lemon twist and a mint bouquet.

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DID YOU MAKE THIS RECIPE? MAKE SURE TO TAG US AND USE #BUCHCOCKTAIL FOR THE CHANCE TO BE FEATURED!

To HSCA, With Love

This past fall we had the pleasure of sitting down with Kate Stenson, Executive Director for the Hillhurst-Sunnyside Community Association, in our home of Calgary, AB. Of the many programs Kate supports in her role, one of her most notable to True Büch is the Fresh Food Basket.  The Fresh Food Basket is one of the few programs in Calgary that offers fresh produce and other basic groceries  without any identification or proof of income required. This allows people to participate anonymously and “shop” in a market style program,  giving them the opportunity to choose what best suits their needs.

Where does your fresh food come from?

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A lot of  our food is donated in kind and then we have a set budget to purchase other items to run the program 50 weeks of the year. Our food comes from a variety of places throughout Calgary. We have incredible groups that support our program from monetary donations to physical goods. Cobs Bakery in Kensington will donate bread (and sometimes treats) and we have a team of volunteers that drives over on Sundays.

We also have a number of donations that come from community gardens, backyard gardeners, and the HSCA Farmers Market. These donations can range in size and quantity but it really helps us give people choice. If someone hates potatoes we really don’t want the only option for them to be potatoes. We try to make the whole experience [of accessing food in this way] as dignified and uplifting as we can. There’s power in having choice.

We try to make the whole experience [of accessing food in this way] as dignified and uplifting as we can.
— Kate Stenson, Executive Director, HSCA
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Typically, we also get bonus items such as treats from Cobs Bakery, and we keep those separate so it’s never a choice between a baked good and an apple. We want people to be able to prioritize the fresh food, and then, if they also want a treat they can grab it.

We also offer resource tables for those attending to learn more about programs the HSCA offers as well as various groups in the city that will pop-up weekly, such as the Calgary Public Library. They will bring activities, books, and sit with the kids that are attending with their families. They will even let the kids take out books and return them monthly with the Calgary Public Library pop-up.

How long has the program been in EXISTENCE?

We started the first Monday of January 2016. We took inspiration from other programs, but designed our current [model] from scratch. During this design process we got feedback from our community and the topic of fresh food was continuously raised as there were more avenues to acquire dry goods and non perishables, but the fresh healthy food is what people were looking for and we wanted to fill that gap.


In the week before our interview, the HSCA saw a record number of 96 households, 70 of which were in the first half hour of the program being open for the afternoon. This itself proves the demand and high need for a program like this.

Currently, the HSCA is limited by their capacity of the amount of households they are able to support. Kate wants to encourage people to work to bring this program to their communities, and firmly believes that it could be replicated throughout community associations to broaden the support.


How can people support this program + initiative?

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We are more than happy to share everything we have built, down to our giant spreadsheet. We wish everyone could acquire food in the way they want to, I think that truly is what dignity is [about]. I think ultimately, it’s a charitable food access program, and that’s kind of a barrier to dignity.  It doesn’t cost a ton to run this program, but it does take an allocation of resources. Our Farmers Market helps us generate the revenue we need to be able to fund team members that can support this program, like Heather Ramshaw the Community Programs Coordinator for the HSCA.

We wish everyone could acquire food in the way they want to, I think that truly is what dignity is [about].
— Kate Stenson, Executive Director, HSCA

This past year, through our partnership with the HSCA and their Farmers Market, you helped True Büch reinvest profits into providing over 540 Fresh Food Baskets to Calgarians in poverty. To learn more about this incredible program, or to obtain the resources (shout out to the HSCA’s giant spreadsheet), visit here.

Yours in büch,

Buch Cocktails: Drizzle Honey Kombucha Cocktail

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This month for our first #BuchCocktail of 2019 we teamed up with our friends at Drizzle Honey and the talented Andrew Derksen from Charbar to craft a refreshing twist on the fan favourite Dark and Stormy.

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What you will need:

Instructions:

For the Drizzle honey syrup:

Add equal parts honey and water to a pot and bring to a boil. Stir until well combined.

Store in the fridge for up to 3-weeks.

For the cocktail:

Add rum, honey syrup, lemon juice and bitters to a cocktail shaker. Shake until combined.

Pour mixture into a Collins glass, add ice and top with True Buch Ginger Kombucha.

Garnish with a lemon wheel and serve.

Optional: Grate fresh nutmeg over the top of the glass for an aromatic addition.

Did you make this recipe? Make sure to tag us and use #BuchCocktail for the chance to be featured!

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Camp fYrefly X True Büch

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All young people, regardless of sexual orientation or identity, deserve a safe and supportive environment in which to achieve their full potential.
— Harvey Milk

This year, in celebration of Calgary Pride, we changed our logos across our social platforms to show solidarity with our LGBTQ+ communities. We were lucky enough to support our pals at Rosso Coffee Roasters with kombucha for their Queer Mixer. We voiced our belief that no matter gender nor sexuality, everyone deserves to feel welcomed and loved. However, we knew there was more that can, and should, be done.

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We also believe that LGBTQ+ communities should be celebrated and supported 365 days of the year.

We are excited to announce Camp fYrefly as our newest community partner. Camp fYrefly is a grassroots organization that provides empowerment, leadership skills, and improves queer youth’s personal resiliency. A portion of our sales from our single serve bottles of kombucha will help to send two queer youth to Camp fYrefly this summer.

We are excited to be able to support an incredible organization that is doing meaningful and influential work for our kids and community.

If you want to learn more about Camp fYrefly visit here, or hear the story of Marissa and her experience attending the camp.

Yours in büch,

Zenabis + True Büch

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True Büch Kombucha is excited to announce that we have signed a Letter of Intent with Zenabis to develop cannabis infused beverages.

This agreement will not be impacting our current delicious kombucha offerings, but rather allow us to innovate with new product offerings and partnerships across Canada.

"Zenabis is emerging as one of the largest cannabis producers in the world according to available growing capacity. We are partnering with best-in-class manufacturers in a variety of sectors, and True Buch Kombucha is no exception," said Rick Brar, CEO of Zenabis. "By bringing together True Buch's expertise in cultured tea beverages with Zenabis' expertise in consumer product development and the science of cannabis, we can offer a high-quality product that taps into growing consumer demand in the beverage category."

"We firmly believe cannabis infused functional beverages, such as kombucha, are the next progressive step forward in this high growth industry," said Conrad Ferrel, CEO of True Buch. "Partnering with Zenabis gives True Buch Kombucha access to the expertise we need to supply the market with high-quality cannabis infused beverages.  It's an exciting time and we couldn't be more pleased with the opportunity to partner with Zenabis and their amazing team."

To learn more visit the full press release here.

Cheers to Good Gut Health and the End of Prohibition from Team True Büch!


Cannabis Industry Leader Zenabis Ltd. signs LOI with Hillsboro Corp Inc., maker of True Buch Kombucha

NEWS PROVIDED BY

Bevo Agro Inc.

Oct 16, 2018, 09:00 ET

Licensed producer Zenabis Ltd. - which is merging with Bevo Agro to become Zenabis Global - signs LOI with Hillsboro Corp Inc., a Canadian cultured tea beverage company known for its True Buch Kombucha.

VANCOUVER, Oct. 16, 2018 /CNW/ - On October 4, 2018, Bevo Agro Inc. (TSXV: BVO) ("Bevo") announced that it had signed an Arrangement Agreement dated October 4, 2018 with Sun Pharm Investments Ltd. ("Sun Pharm") for a reverse take-over of Bevo, and announced its intent to change its name to Zenabis Global Inc ("Zenabis"). Through Sun Pharm'ssubsidiary licensed producer Zenabis Ltd. ("Zenabis"), Zenabis Global Inc. will have nearly 3.5 million square feet of available production space.1

Sun Pharm is pleased to announce that Zenabis has signed an LOI with Hillsboro Corp Inc. ("True Buch") to develop cannabis infused kombucha. Particularly, under the LOI Zenabis intends to work with True Buch to develop and distribute cannabis infused cultured tea beverage products. A definitive agreement is expected to be entered into shortly.

True Buch is a kombucha company with expertise in the creation of cultured tea beverages. True Buch cultured tea beverages are raw, unpasteurized, gluten free and non-GMO, with over 11 distinct flavours. Zenabis and TrueBuch intend to utilize each other's expertise to infuse cannabis into True Buch beverages, creating a cultured tea beverage CBD product.

"Zenabis is emerging as one of the largest cannabis producers in the world according to available growing capacity. We are partnering with best-in-class manufacturers in a variety of sectors, and True Buch Kombucha is no exception," said Rick Brar, CEO of Zenabis. "By bringing together True Buch's expertise in cultured tea beverages with Zenabis' expertise in consumer product development and the science of cannabis, we can offer a high-quality product that taps into growing consumer demand in the beverage category."

"We firmly believe cannabis infused functional beverages, such as kombucha, are the next progressive step forward in this high growth industry," said Conrad Ferrel, CEO of True Buch. "Partnering with Zenabis gives True Buch Kombucha access to the expertise we need to supply the market with high-quality cannabis infused beverages.  It's an exciting time and we couldn't be more pleased with the opportunity to partner with Zenabis and their amazing team."

Zenabis Key Milestones

  • On October 4, 2018 Bevo and Sun Pharm announced the RTO and the intent of Bevo to change their name to Zenabis Global Inc. upon completion of the amalgamation

  • On October 5, 2018, Zenabis released a presentation introducing the combined business

  • As of October 15, 2018, Zenabis has secured purchase orders from government and third party retailers/distributors in New Brunswick, Nova Scotia, British Columbia, Yukon, and Europe

About Bevo Agro
Bevo Agro is North America's leading supplier of propagated agricultural plants, operating approximately 53 acres of state-of-the-art greenhouse facilities on 98 acres of land in Langley, BC and 20 acres of land in Pitt Meadows, BC. The company has entered into a binding agreement to acquire 10.4 acres of greenhouse space on 50 acres of land in Aldergrove, British Columbia (the "Greenhouse Acquisition"). The Company's main products have been the propagation of vegetable plants such as tomatoes, peppers, cucumbers, and other plants such as bedding plants, flowers and grasses.  The Company markets its products to established greenhouse growers, nurseries and retail outlets throughout North America.

About Sun Pharm
Sun Pharm has significant experience in agriculture, technology, pharmaceutical sales, consumer packaged goods, international distribution and brand marketing, with cannabis and cannabis-related purchase orders from the provinces of New Brunswick, British Columbia, Nova Scotia, and Yukon Territory.  Sun Pharm is currently a privately-held cannabis company which has one of the largest, federally licensed indoor medical cultivation footprints in Canada, operating two licensed production facilities in British Columbia and New Brunswick, with a third expected to be coming online shortly in Nova Scotia. These facilities encompass 660,000 square feet of indoor pharmaceutical grade cannabis production space, strategically positioned on Canada's coasts, facilitating national distribution and access to international markets. Sun Pharm is currently working towards globally recognized EU GMP certifications.  Sun Pharm has a management team with decades of experience in the industry, with expertise in retail consumer packaged goods, global pharmaceutical sales and manufacturing, quality assurance, and commercialized cultivation. The growing team has more than two decades of experience in organic cultivation and distribution of herbs and nutraceutical products throughout the Americas, North Africa, and the Middle East.  Sun Pharm's sales team has more than two decades in product development, commercialization, and retail and pharmaceutical sales including international distribution.

About True Buch
Founded almost a decade ago with the goal of creating beverages to improve gut health, True Buch Kombucha brews raw, unpasteurized, gluten free and non-GMO Kombucha. Based in Alberta, the company distributes small-batch Kombucha and is passionate about sustainability, collaborating with local businesses, supporting employees, and adhering to zero waste principles.

For more information,
Follow Zenabis on Facebook @zenabismmj or on Twitter and Instagram @Zenabis
Follow Namaste on Twitter, Facebook and Instagram @Namaste.com

___________________________
1 After completion of planned expansions

SOURCE Bevo Agro Inc.

For further information:

Visit: https://www.zenabis.com.

media@zenabis.com, 1-844-523-8679

How to Brew Kombucha

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What you will need: 

  • Gallon size glass jar
  • 1 gallon of brewed sweetened tea (use 1 cup of organic cane sugar per gallon of tea)
  • SCOBY and 1 cup of liquid from a previous batch of Kombucha
  • Cheesecloth and a rubber band

Instructions:

1.  Prepare the sweet tea. Add 1 cup of organic cane sugar.
2.  Let tea cool to room temperature as hot tea can kill your SCOBY.
3.  Once the tea is cool, pour it into a glass jar, leaving a couple of inches of room at the top. Pour in 1/2 cup liquid from a previous batch of Kombucha or 1/2 cup from a store-bought bottle of Kombucha.
4.  Add the SCOBY and the starter liquid.
5.  Cover the jar and keep tight with a rubber band. Let it sit on a counter or inside a cupboard for 7-10 days. Taste regularly – it should taste tart and sweet.
6.  Kombucha is now ready for a second ferment or for drinking. If you aren't doing the second ferment, pour the kombucha into jars with airtight lids and seal until ready to drink.

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If you’re looking for carbonation, a second ferment is in order:

1.  Get a few bottles with tight caps/seals.
2.  Pour the finished Kombucha into the bottles until about 1 inch from the top. Make sure to leave about 1/2 cup brewed Kombucha in the jar with the SCOBY for your next batch.
3.  Flavour with sliced ginger, berries or other fruit.
4.  Tightly cap the bottles and leave at room temperature for another 2-7 days until carbonated to your taste.
5.  Refrigerate before drinking