Cru Kombucha started with the humblest of beginnings; no logo, no label, no idea how to run a business, just two young men who were able to brew kombucha that people kept coming back for.

Christian and Zack had been friends for years prior to ever making kombucha and unlike most men in their early 20’s, they both shared a passion for cooking and culinary experimentation.  This shared culinary interest often lead the pair to the same question, “Could we do this better?”.  Over 5 years ago the boys started a small project in the living room of their home with the intention to supply themselves and their friends with a better tasting kombucha. 

This “small” project quickly snowballed into a full-fledged kombucha operation that used friends, family, and coworkers as test subjects to refine their flavors.  After a series of trial and error that included flavor combinations that didn’t quite work, exploding fermentation vessels, and accidentally getting more than a few people tipsy on over-fermented kombucha.  The Cru honed in their craft and acquired the necessary licensing and space.  Now for over 4 years Cru Kombucha has been one of the leading kombucha producers in the Wasatch Front, taking pride in providing the most delicious, healthy, and uniquely flavored kombucha possible.    

While it started as a hobby between roommates; today Cru Kombucha is committed to serving the Rocky Mountain region with the highest quality, best tasting, and healthiest kombucha imaginable.