DARN GOOD BOOCH, DONE DIFFERENTLY
A gentler, flavor-first approach to kombucha! Brewed in Salt Lake City for the curious and the obsessed. Voted Best Kombucha in Utah, 4 years running.
Everyone needs an origin story
It started in a closet. Literally.
Han’s Kombucha started with a love of kombucha and a feeling that it could taste better.
Hannah (aka Han) began brewing small batches in her dorm closet, tinkering with fermentation, dialing down the bite, and sharing it with friends. As her prized SCOBY grew, so did the buzz.
In November 2018, she sold her very first batch to a local tea shop. What began as a side project rooted in her Public Health background quickly turned into something bigger.
But the real turning point? A tasting.
Kate found herself sampling Han’s while building the menu for the opening of a new restaurant. That’s where Hannah and Kate met. That’s where Kate fell in love with all things Han’s Kombucha. And that’s where their journey began.
Two women. One shared thought: "This could be better. And bigger."
OUR HOT TAKE -
Kombucha doesn't have to taste like vinegar.
For too long, kombucha had been sharp, sour, and a little intense.
Hannah knew it could taste better, and once she and Kate teamed up, they realized they couldn’t be the only ones wanting the same thing.
So they got to work.
- Gentler fermentation
- Smoother edges
- Turn the vinegar down
- Turned the flavor up
The result? Kombucha for the kombucha curious and the kombucha obsessed alike. A booch that's bright, balanced, and Darn Good.
building together
han's kombucha, meet hk brewing collective
What started as closet batches turned into tanks.
As the first cans went out and the feedback rolled in, something became clear: people who “didn’t like kombucha” were suddenly finishing theirs.
That momentum led Hannah and Kate to formalize their partnership and grow the brand intentionally.
Together, they built HK Brewing Collective, a women-led better-for-you beverage company focused on doing things differently - flavor-first, fermentation-forward, community-driven.
And they weren’t done.
Where It All Comes Together
from brewhouse to bar
Han’s Kombucha is brewed and manufactured inside HK Brewing Collective, the beverage home Hannah and Kate created to bring better-for-you drinks to life.
It's not just a production space - it’s also home to HK Brewing Co Taproom & Bar, a fully licensed, 21+ space where guests can try
Han’s on draft, explore cocktails, mocktails, local beers and ciders, and experience the brand in person.
From closet to brewhouse.
From single batches to full production.
From local shops to shelves and taps across Utah and beyond.
SMALL BATCH + WOMEN-OWNED
So what's next?
Our mission is to better the health and the lives of our community one bottle of booch at a time. As our community grows, so does our commitment to doing kombucha differently.
We’ve continued refining our fermentation process, expanding our flavor lineup, and bringing Han’s to more shelves and taps across Utah and beyond.
From seasonal releases to retail expansion, everything we do centers around one goal: making kombucha that people genuinely enjoy drinking.
OUR CREW
