Description

Hard Kombucha & Hard Seltzer training by Mannanova inc.

The Hard Kombucha & Hard Seltzer MasterClass is a training course for two booming drinks! Contact us now by clicking here

How does Hard Kombucha compare to Hard Seltzer?

HOW HARD KOMBUCHA IS MADE
While fermentation is at the heart of every alcoholic beverage, each type of drink starts with different ingredients. For hard kombucha, tea leaves are soaked in water to start the process.

But this isn't just a sweet cup of chamomile. We add a mixture of bacteria and yeast, which transforms the tea water into a fizzy, refreshing drink - ordinary kombucha at this stage, where the alcohol is barely perceptible (0.2 % to 0.5 %).

Hard kombucha appears after a second fermentation cycle, when additional sugar and fresh yeast create natural by-products of alcohol and carbon dioxide. The icing on the cake could be a literal cherry, as we infuse tasty combinations of 100% organic fruits and herbs for a range of mouth-watering flavours, all gluten-free and vegan.

HOW HARD SELTZER IS MADE
Hard Seltz is fairly straightforward, with a base of still water made fizzy by carbon dioxide. (As for the alcohol, we're back to fermentation; the yeast needs a sugar source, and hard Seltz often uses pure cane sugar. Like kombucha, hard seltzer can be enhanced with fruit and other finishing ingredients to create distinct flavours.

Use us as consultants

Our consultancy services and solutions cover a wide range of areas, including the production of fermented foods and beverages, as well as the design and implementation of production lines. Thanks to this holistic approach, we are able to offer tailor-made solutions, perfectly adapted to each customer's specific needs and visions.

Our portfolio is full of successes, with various products developed in-house, such as Kombucha, Kombucha Beer, Cider, Dairy-free Yoghurt, Sauerkraut ready four times faster than the traditional method, Tempeh, as well as a soy-free version, meads, sauces, preserves and many other innovative foods and drinks.

If you're looking to grow your business in the fermented drinks sector, our passionate and experienced team is ready to work with you to achieve your goals.

Order your training today to find out how we can help you take your business to new heights.

KOMBUCHA DUR VS. HARD SELTZER
Hold these two drinks side by side and the comparisons may vary. Hard Seltzer tends to be low in calories, which is the same as hard kombucha . This calorie count increases with flavours such as Ginger, Lemon and Hibiscus due to its higher alcohol level (7% ABV) and the generous addition of fruit. Few hard seltzes exceed 5 % alcohol.

And hard kombucha, unlike hard Seltzer, contains natural caffeine. Tea is the source of everything!

The cost of this Hard Kombucha & Hard Seltzer course is €995. per participant (i.e. one subscription per company/project) or €695 in combination with the International Kombucha MasterClass.

Contact us now by clicking here

Are you a small or start-up fermented beverage producer?

We strongly recommend the Kombucha Masterclass combined with the Hard Kombucha & Hard Seltzer course. This online course (15 hours of videos and working documents) will show you everything you need to know to produce kombucha on a commercial scale. Available in English, with French subtitles.

Are you an established producer? Are you looking to build a factory? Are you interested in another fermented product?

Contact us to make an appointment.
Note: We teach a commercial production approach, which can grow with your company. To ensure your satisfaction, we do not teach the "artisanal" process, where you ferment your kombucha in small pots.

Who should attend - Hard Kombucha & Hard Seltzer

- Beginners and professional brewers
- Serious small-scale kombucha brewers who want to brew more efficiently
- Established brewers looking to move up a gear
- Business owners who want to train their team in best practice
- Entrepreneurs who aspire to one day launch their own alcoholic drinks business.

The kombucha and hard seltzer course contains videos, Q&A webinars, recipes, technical documents and spreadsheets.

The course covers all aspects of kombucha and seltzer production, from ingredients and flavourings to quality control and legislation.

Learn how to brew two increasingly popular drinks, kombucha and seltzer, efficiently and profitably.

LEARN HOW TO BREW KOMBUCHA AND SELTZER IN A SINGLE INTEGRATED COURSE.

Plus 30+ Powerful video lessons that combine theory and practice

Over 5 hours of video lessons

Sebastien Bureau

"Hello, my name is Seb Bureau!
As President of Mannanova, I have helped more than 250 kombucha brewers around the world to increase their production while maintaining a high level of quality.
From 2009 to 2014, I was vice-president of R&D at Rise Kombucha and helped make it the largest producer in Canada. In five years, we expanded two plants, went from 200 litres a week to over a million litres a year, and became internationally recognised as the country's largest kombucha company."

Thomas Durant

"Hey, I'm Tom Durant!
I'm Mannanova's production manager and I'm going to teach you some practical things: less theory, more concrete action.
We'll give you the means to become the master of your own brewing. Our aim is to create a thriving international kombucha community".

REGISTER FOR THE COURSE

Combined with the MasterClass Kombucha course

695€

HARD KOMBUCHA & HARD SELTZER TRAINING ALONE

995€

100% MONEY-BACK GUARANTEE

We offer a 100 % money back guarantee. We are committed to providing you with high quality educational content detailing Mannanova's brewing methods. Our refund policy exists so that you can trust that we will do everything in our power to keep our promises.
If you are not satisfied, please let us know. If you are genuinely committed to the course and are not getting the added value from it, or if you feel that your learning style does not match our way of teaching, we will gladly refund the money you have paid us.

Training programme

THE BASICS OF HARD KOMBUCHA
Types of hard kombucha
The science of hard kombucha
Quality assurance
Flavouring
Mixture

YOUR BREWING LABORATORY
Kombucha laboratory (hydrometer, refractometer and pH meter)
Ingredients
Testing for alcohol
The tools
Cleaning and PPE (Personal Protective Equipment)
The equipment
Legislation

PRODUCTION OF HARD SELTZ
Fermentation monitoring
Packaging
Pasteurisation
Mixture
Ingredients
Harvesting and flavouring

KOMBUCHA PRODUCTION
Infusion
Mixing and fermentation
Flavouring
Packaging

KOMBUCHA WINE PRODUCTION
Ingredients and infusion
Temperature and yeast
Transfer to the fermenter
Harvesting and filtering
Flavouring