For Hannah Banick, founder and head brewer of Han’s Kombucha, flavor always comes first. What started as one college student crafting small-batch ’booch in her dorm closet has evolved into a full-scale brewing operation. Locally owned and women-led, HK Brewing Co. has kept Banick’s original commitment to taste and quality at heart in both HK’s core collection and its seasonal flavor releases, exploring out-of-the-box combinations.
This year’s first release was Yuzu Blossom: a jun kombucha brewed with premium yuzu juice from YUZUCO, a cold-pressed juice supplier based in California. Boldly tart and subtly botanical, the yuzu tang blends beautifully with notes of orange blossom and jasmine, making this brew the perfect refresher for spring and early summer.
“Hannah and Kate (our co-owners) really care about what the community wants,” says Kris Everson, marketing director. “They develop flavors that are bright and different and fun, but really rely on quality of ingredients. [Hannah] is very conscientious about what goes into these products.”
While you enjoy your yuzu, stay tuned for more 2026 flavors—including a coming collaboration with a local farm. Follow @hanskombucha on Instagram for updates.
HK Kombucha Taproom
370 Aspen Ave., Salt Lake City
hanskombucha.com
Mix it Up
Kombucha lovers can enjoy Yuzu Blossom at home in a can, from a growler at HK Brewing’s Taproom or even mixed into a crisp summer cocktail. Kris’s Recommendation:
The Yuzu Margarita
1.5 oz tequila (or N/A tequila)
.5 oz orange liqueur (or zero-proof orange simple syrup)
.75 oz lime
.75 oz agave
Shake with ice and pour into your favorite glass rimmed with tajin
Top with Yuzu Blossom Kombucha
Branding photos by Lucy Schoenfeld
Label Illustration by Katrina Perkins
