Addressing Technical Challenges With Scaling Kombucha Production

位于新不伦瑞克省Fredericton的Red Rover Craft Cidery(RRCC)认识到了这一巨大的差距，并利用这一市场机会在新不伦瑞克市开发了一个新的工艺苹果酒行业。起初，教育是这家独特公司成长的关键。公众既不习惯也不理解酿造烈性苹果酒，所以一开始他们把自己打上了啤酒厂的标签。随着他们在社区中建立了声誉，苹果酒行业发展壮大，他们更名为Red Rover Craft Cidery。2016年，他们超过了原来的家，搬到了更大的空间，从那以后一直在稳步增长。红罗孚一直在小规模地试验新的康普茶产品，作为一种可能的扩张途径。Red Rover联系了荷兰学院加拿大最聪明的厨房、加拿大烹饪学院的食品研发部门和NSERC技术访问中心，以帮助解决他们在开发新的康普茶产品方面遇到的技术挑战，这些产品融合了风味和扩大生产规模。

Red Rover Craft Cidery (RRCC), located in Fredericton, New Brunswick recognized a significant gap and capitalized on that market opportunity by developing a new craft cider industry in New Brunswick. In the beginning, education was the key to the growth of this unique company. The public was neither accustomed to nor understood craft hard ciders so initially they branded themselves as a brewery. As they established a reputation within the community and the cider industry grew, they changed their name to Red Rover Craft Cidery. In 2016, they out grew their original home and moved to a larger capacity space and have been steadily growing ever since. Red Rover has been experimenting with new kombucha products on a bench scale as a possible avenue for expansion. Red Rover approached Holland College Canada's Smartest Kitchen, the food product research and development arm of the Culinary Institute of Canada and an NSERC Technology Access Center, to help solve technical challenges they are experiencing with the development of new kombucha products, incorporating flavours and the scale up of production.