Rise Kombucha, the Canadian sparkling beverage

Checkmat 731 FM-X, Röntgen Füllhöhe, Vollschutz, Röntgenschutz, Verschlussablasung, No Label Look





Rise Kombucha, the Canadian sparkling beverage



Almost exactly ten years ago, a new beverage category arrived in Canada – and RISE Kombucha was one of the brands leading the trend. Today, kombucha, a sparkling fermented beverage, is growing in popularity and becoming big business. Studies predict that sales will triple in the next seven years.




Shifting from manual to automatic




RISE started out selling its kombucha primarily in vegan restaurants. Even as sales exploded, operations were still entirely manual. As late as 2017, the company had 40 employees bottling the fermented tea beverage by hand. Then the decision was made to expand production capacity and automate the process. So, RISE Kombucha started looking for investors – and quickly found one. Thanks to more than 10 million Canadian dollars in growth capital, RISE Kombucha was able to build one of the most state-of-the-art kombucha production facilities in North America. The new filling line from Krones is a big piece of that.




Behaves like beer




RISE produces in 25,000-liter batches. “Good kombucha can’t be pasteurized. It has to be alive when it reaches the consumer,” explains Axel Kalbarczyk, president of RISE Kombucha. “We are one of the few producers that can accomplish this and ensure that the alcohol content stays below 0.5 percent alc/vol, which we do through a proprietary process. We keep it below 0.5 percent as the laws vary across Canada. Our kombucha has to be distributed chilled since fermentation doesn’t stop until it hits 4 degrees Celsius (39.2 degrees Fahrenheit).” RISE has also developed a recipe that makes its kombucha more flavor-forward instead of the vinegar-forward taste of most kombucha brews, giving it broader appeal.



10.050, HRS, Abfüllung, Höhenfüller, Rückluftrohr Füller, Basehandling




Krones’ first kombucha project




Krones delivered the entire wet end of the new line, which is designed to handle 21,000 bottles per hour. RISE was one of Krones’ first kombucha customers – but the broad House of Krones portfolio made it possible to quickly find a suitable solution for filling.



  • An Autocol labeler is installed upstream of the filler and applies self-adhesive labels to the empty bottles since condensation on the cold-filled bottles would make later labeling difficult.
  • RISE got a 55-valve Modulfill HRS short-tube filler, a glass bottle filler with a vent tube and mechanical filling system that has proven itself on the global beer market. Essential to safe bottling of kombucha are the facts that the process ensures low-oxygen filling and the filler is designed hygienically, for instance with self-draining surfaces.
  • The Modulfill HRS is linked in a bloc with a Moduljet rinser, which cleans the new glass bottles prior to filling. A Checkmat FM-X checks the fill level.
  • The entire bloc is housed in a cleanroom to keep the filling process separate from the rest of the production environment and thus further improve hygiene. The line fills the different kombucha varieties into 414-milliliter and 1-liter glass bottles, whose cylindrical form and minimalistic label design make them easily recognizable.Although RISE Kombucha has already taken efficiency to the next level by moving from manual to automatic filling, increasing efficiency even further was a top priority for Jocelyn Malo. Therefore, staff were given intensive training toensure that each of the four operators per shift could handle every machine.Good reasons to choose Krones 

    Axel Kalbarczyk explains why RISE Kombucha chose Krones for its first foray into automation: “Krones came recommended by our consultancy. We didn’t have any real experience with that sort of machinery ourselves. I wanted to be sure that it didn’t become a weak link in our process. It wasn’t cheap, and there was a lot of time pressure, but we got a good deal with Krones.” The fact that Krones has quite a number of technicians in Canada, most of whom have many years of experience, was another important factor.

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