Kombucha is disrupting drinks industry with fermentation

Sebastien Bureau was with RISE Kombucha, the first Kombucha producing company in Quebec, since their first steps as VP of Research and Development. Today, he is spreading the word about this new innovative drink and creating fermented products through a unique food science consulting startup – Mannanova.

The challenge of creating a new market

With a BA in microbiology and biochemistry, Sebastien Bureau is a natural born innovator. He started home brewing Kombucha in the early 2000s when it was still completely unknown in Canada.

By the way do you know what kombucha is? Kombucha is a type of fermented tea that is lightly sweetened, flavored and fizzy. It is produced through the fermentation of tea using Scoby, a “symbiotic culture of bacteria and yeast”.

This fermentation process was what fascinated Sebastien the most. Co-founder of the first Quebec Kombucha company, RISE Kombucha as VP of Research and Development, he decided, after 6 years, to focus on a new mission: developing innovative procedures and helping other in the development, preparation and execution of Kombucha and other fermented products. Mannanova was born.

Spreading the word about fermentation

Sebastien wanted to educate the general public throughout the world. He started on his own back in 2014 and created a team in 2016 with Eduardo and Thomas, Debora and Nathaly.

mannanova team

What makes this entrepreneurial adventure promising is that it answers a current interest throughout the western world: “From sauerkraut to kefir, miso to jun, the world of fermented food is rich and varied – and increasingly popular” (interesting article on the subject). Often associated with health benefits, fermented food is on the rise.

Eduardo, Vice President and business developer, is convinced that there are true opportunities in Quebec and British Columbia but also in emerging markets like Brazil (where people are already health conscious and curious about fermented food) or even in Africa. Kombucha making can even be a social development tool in countries like Haiti: the process is simple and easily accessible to economically disadvantaged populations.

A community-centered venture 

Another scope of Mannanova’s mission is to experiment with Kombucha production. Their partnership with MaBrasserie, a cooperative brewery, since Spring 2017 is one way of implementing innovations: every week, Mannanova team creates a new innovative flavor of Kombucha, served on tap in the microbrewery. Flavors are inspired by the season: on the menu this Winter you might have tasted the Pine & Christmas tree flavor (brewed with actual fir branches), Apple and Cinnamon or more recently the Kombucha Fuego, a balanced mix of spicy and sour.

infographic kombucha

Beer lovers also find an interest in Kombucha because the brewing processes are very similar. Sour ales and brett beers. In fact, brett is short for Brettanomyces, which is the yeast used in Kombucha fermentation. In smaller doses, it is considered as a “beer sourer” and can produce wet hay “horse blanket” notes.

The team has also developed a new base material called Manna-K: this highly concentrated Kombucha is an ingredient that solves most of the problems kombucha producers face every day: alcohol control, lack of space, time and money:

Discover their consultation, education and production activities and go to MaBrasserie to taste one of their latest inventions.

Introducing the new innovation in craft beer tasting, made in Quebec

If you live in Montreal nowadays, you must have heard of the art of craft beers. You must know that in Quebec, beer consumption can be as refined as wine tasting in France. To make this local strength more visible, Catherine Roux has created an innovative product to help you discover new microbreweries: Passeport en fût.

Create a local emulation

The original idea for Passeport en fût was discussed in August 2015, between Catherine and her co-founder Geneviève. Catherine worked with the Quartier Latin SDC (Société de développement commercial), an organization that helps retailers promote their activities in their local environment. In a neighborhood like Quartier Latin, where there are many breweries, bars and restaurant, she wanted to offer innovative ways to create a bond between SDC and the general public.

With the rise of craft beers in consumption patterns, focusing on microbreweries was the most natural move. Especially as there were no efficient models to help retailers promote their products: there are big events organized every year to promote the craft brewery industry (cf. Mondial de la Bière) but there is no real product or service to encourage people to discover breweries by themselves, throughout the year.

“Microbreweries are real partners, they do not participate to our project, they are fully part of it”

From vouchers to a mobile application

photo Pascale Martel

A new startup was born. The original project was as simple as revolutionary: a booklet of vouchers – 12 vouchers for 12 beers (or non-alcoholic drinks) in 12 Montreal microbreweries, at a very attractive price, for a limited period. The vouchers were mailed directly to buyers. This model really put forwards breweries through a B2C approach.

For the two first editions, in 2016 and 2017, this paper version of the passport proved to be very popular but Catherine received a growing demand for innovating her product: turning the passport into a mobile application was an attractive idea, but it needed capital and expertise to succeed.

In 2017, Catherine met with the founders of a web agency, Okam and got a “professional” crush with its co-founders, Samuel and David.


With this new partner, she could develop the app and bring her entrepreneurship adventure to the next level: through technology, she could extend the service to the rest of Quebec and serve a wider audience.

In October 2017, the new version of Passeport Local and the app were launched, with the opportunity to discover 12 locations out of 70 microbreweries throughout Quebec.

A new technology startup to promote local entrepreneurship


The success of Passeport en fût crossed both the provincial and national borders and Catherine is currently working on possible projects in the rest of Canada and the US.

To implement these new developments, she has created another startup, PSSPRT, that specializes in developing technology products dedicated to discovering local companies and their products. Along with her partners from Okam, they are working on bringing personnalisation and customization to a whole new level, to help local companies expand their visibility with mobile tools.

“We are looking at opportunities to expand our technology beyond Quebec by selling usage rights to our app.”

We can’t wait to discover these new innovative products, but until then, a little bird told us that 15 additional microbreweries will join the Passeport en fût this Spring. To discover it all, you can download the app here.