NewAge Inc (fka NBEVQ) (NBEVQ)

[Roland Rick Perry]

Frank Commanday, Microbiologist.

Let's not forget this is not just a company with symbol and share price, but a company with a product which tastes better than the competition.

Ultimately what drives any beverage company forward, is a superior better tasting product - not press releases, conference calls, or trading volume. With a superior product, that consumers love - everything else will take care of itself. And taste nearly always trumps functionality, with the majority of consumers.

"..the team wanted fizzy beverage regulars, who are used to 30 plus grams of sugar per pop, to be attracted to their version of kombucha.."

Bucha = sweet and delicious. And Frank Commanday, with a master's in microbiology has figured it out.

http://www.foodnavigator-usa.com/Manufacturers/Bucha-wants-to-bridge-sweet-fizzy-beverage-drinkers-to-kombucha?utm_source=copyright&utm_medium=OnSite&utm_campaign=copyright


Frank Commanday is the Head Brewmaster and Chief Technical Officer of búcha® Live Kombucha.

He has been the in charge of all technical operations, research and development, and brewing since the Company’s inception in 2009. He is the key architect of the unique búcha® Live Kombucha formulas and consumer leading taste profiles.

Mr. Commanday has over 25 years of practical brewing experience playing a critical role in the success and development of two of Oregon’s first microbreweries. Prior to búcha,® Mr. Commanday was the Technical Director of start-up company, Golden Star Tea Company where he was able to transfer much of his brewing expertise to the Tea Category. Prior to this, he was the Master Brewer at E&O Trading Company, a San Francisco brewing and restaurant operation.

Since the early ‘80’s, Frank worked in technical, brewing, research and development and quality leadership capacities at Widmer Brothers Brewing Co, Sierra Nevada Brewing Company, and The Portland Brewing Company.

Mr. Commanday received his Bachelor of Arts in Biology from University of California, Santa Cruz and a Masters of Arts in Microbiology from University of California, Davis.