A journey to authentic kombucha brewing; Holos Kombucha
The Dyson School of Design Engineering's biomaterials lab explores innovative uses for kombucha waste during a visit to award-winning Holos Kombucha.
On Friday, May 3rd, the biomaterials lab of the Dyson School of Design Engineering, had the privilege of visiting Holos Kombucha, a premium, award-winning kombucha brand based in West Sussex, UK. The team received a warm welcome from Mr. Joseph Landreth-Smith, Head of Brand and Co-founder of Holos Kombucha, who provided an insightful tour of their operations.
![Reeti and Vinayak (students) harvesting Kombucha](https://www.imperial.ac.uk/ImageCropToolT4/imageTool/uploaded-images/elena-2_1716895095276_x2.jpg?r=5870)
The biomaterials lab team had the opportunity to sample some of Holos' unique flavours, including the citrusy Citra Hops and a special Yorkshire Tea blend, fusing their kombucha with the iconic British tea. The flavours were reported to be delightful, a testament to Holos' use of premium loose-leaf tea blends and their knack for creating distinctive flavour profiles.
According to Mr. Joseph Landreth Smith, Holos follows traditional fermentation methods, using a SCOBY (symbiotic culture of bacteria and yeast) to ferment their signature tea blends with organic ingredients. The authentic process, combined with the small-batch approach of Holos Kombucha, allows them to continuously experiment and introduce new, award-winning flavors like Basil & Mint.
This hands-on experience left the team inspired and eager to continue exploring the world of craft beverages. Holos Kombucha is a shining example of a company to master the art of traditional brewing while continuously innovating with unique flavours and sustainable practices.
Being an exchange student, I didn't imagine that I'd have such a thrilling experience on my first visit to the UK. this visit to the Holos Kombucha was a very learning experience for me, and I am grateful to my host professor, Dr. Elena Dieckmann, and the Imperial College of London for such an opportunity. Vinayak Gupta Tokyo Tech Global Fellow
Kombucha brewers produce a large amount of Scoby which is traditionally composted.
The biomaterials lab at the Dyson School of Design Engineering is developing innovative methods to transform kombucha waste into high-value products such as textiles.
Collaborating with Holos Kombucha, the team aims to create a new manufacturing platform that enables kombucha brewers in the UK and worldwide to generate income from their waste by-products, while providing the fashion industry with a sustainable alternative to synthetic leathers and textiles.
Companies such as Polybion are developing textiles from agricultural waste (Cellium) at scale using similar principles.
![Material Designs made from Scoby by Reeti Roy](https://www.imperial.ac.uk/ImageCropToolT4/imageTool/uploaded-images/1716896814036-e5b09f9f-6ac3-467b-b3ed-ac073d0e8ae8-1_1716896854905_x2.jpg?r=3599)
The biomaterials lab works closely with Reeti Roy, a textile design student at the Royal College of Art, who has been pioneering the effort with UK Kombucha brewers and developing a network of suppliers of waste scoby feedstock. Her highly experimental work for textile design is exploring new manufacturing techniques for scoby.
Vinayak Gupta is a fellow of the Imperial-Tokyo Tech Global Fellows Exchange Programme. During his 3-month stay at the Biomaterials Lab of the Dyson School of Design Engineering he is exploring new textiles derived from grape waste.
For more information on Holos Kombucha, visit: holoskombucha.com or email info@holoskombucha.com
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