Better kombucha brewing through science. Kombucha's popularity keeps growing, but here's the problem: making good kombucha consistently has always been tricky. This fizzy fermented tea can turn out perfectly tangy one batch and disappointingly harsh the next. Two chemistry professors from Shippensburg University decided to tackle this brewing challenge with some real science. What they discovered could change how we make this ancient drink. The SCOBY struggle Anyone who's tried brewing kombucha knows the frustration. You start with SCOBY – that rubbery "Symbiotic Culture of Bacteria...