Kombucha has officially reached the Rockies.
Jenny Lyons and Mike Burns started making kombucha when Jenny received a lymphatic cancer diagnosis, and she credits the tea for her healing.
Then, “[a]fter years of home brewing the tea, the couple decided to take their hobby to the next level and began selling it at farmer’s markets across the Front Range. Often made with fresh, local fruits and unusual flavors, the kombucha was instantly popular during the hot summer months.”
They have since opened up Denver’s first café to feature fresh kombucha, called “Happy Leaf”.
Lyons and Burns plan to offer five teas at any time, though high demand already has some selling out early. Their “regulars” are Pura Vida (coconut, ginger, lime) and Longevity (lemon, hibiscus, ginger), but look for a variety of unique, seasonal offerings to be on tap as well. Thus far, flavors like strawberry-basil and even a Simcoe dry-hopped version have been available.
Those flavors sound downright scrumptious.
Move over Coors—there’s a new Rocky Mountain brewed beverage in town.
