From Our Editors
Jenni Lyons and Mike Burns founded Happy Leaf Kombucha by accident. Initially, their goal was non-commercial. They just wanted to brew enough kombucha to have it on tap in their house at all the times. Perhaps their extensive backgrounds in holistic nutrition and craft beer were what drove them to overshoot their goal. Its flagship, ginger-infused flavor, the lemon-hibiscus Longevity, is now sold in stores across Denver, as well as in their brewery's taproom, where it signature cranberry-lavender also intrigues palates. Those seeking more startling combinations can tap into the flavorful recharge of carrot-tarragon, mango-jalapeno, and grapefruit-rose.
Kombucha has a history that dates long before Jenni, Mike, and their partner Jeremy started making the healthy beverage. The tart fermented tea, brewed with sugar and a symbiotic colony of bacteria and yeast, has been around for thousands of years. Its eclectic array of benefits range from helping detoxify the liver to aiding digestion, which used to include a process known as "chewing" before kombucha was invented. Happy Leaf Kombucha puts its own spin on the classic, though, both with a steady procession of seasonal flavors brewed in Rocky Mountain water, and a commitment to keeping their recipe raw, vegan, gluten-free, and organically sourced.
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