Happy Leaf Kombucha was started in January of 2013 by Jenni Lyons and Mike Burns. With Jenni’s background as in holistic nutrition, and Mike’s background in craft beer, kombucha was a natural fit. Like all good stories, this one begins with a hand-me-down SCOBY and a kitchen. Avid kombucha fans, their plan was to brew enough kombucha so that they could have it on tap at all times in their own home.
Happy Leaf’s goal is to brew the best kombucha on the market. Their proprietary culture of bacteria and yeast gives their kombucha a flavor profile unlike any other. They hand select all our ingredients and even blend their own tea to ensure the best product possible. The teas are raw, vegan and gluten free, and Happy Leaf does not use any genetically modified organisms (GMOs) and source organically. Kombucha is brewed using Rocky Mountain water in the RiNo Art District of Denver, Colorado.
“At Happy Leaf, we strive to always be innovating with our new flavors. Since most of the produce we use for our flavoring is seasonal, we’re always experimenting with new ingredients. From traditional to unconventional, it is our mission to create kombucha that is defined by its complexity as well as its deliciousness. Our loyal patrons are always excited to see what’s brewing at Happy Leaf, and we hope you are too.”