Slinging Booch at HK Brewing Collective

Tucked away in a small cluster of businesses off of 300 West sits HK Brewing Collective Taproom and Bar (HKBC), sporting a fashionable neon sign and a classic outdoor patio. Stepping into the taproom from the cold, dark outdoors, the warmth and comfort of the space is particularly relieving. Groups of guests cluster at handmade wooden tables with a sense of ease and contentment as the shop dog roams around. At the bar you can find local spirits and beers and, most notably, HKBC’s own Han’s Kombucha.

While kombucha may be familiar to most, there is still much for the everyman to learn about the beverage. Kombucha is a lightly fermented tea drink produced by symbiotic fermentation using a SCOBY—Symbiotic Culture Of Bacteria and Yeast—also known as the “mother,” or sometimes even the “mushroom,” despite the fact that there are no mushrooms involved at all. The tea is sweetened and the sugar gives nutrients to the SCOBY, helping to ferment the beverage and create those prized probiotic cultures.

Hannah Hendrickson began brewing kombucha as a hobby in college, and after some time working in healthcare, she realized she could use her “darn good booch” to make a positive impact on the community, connecting the values that drove her to study public health at the University of Utah through the impact of local business. Building from her existing customer base, Hendrickson was able to sell her product at Square Kitchen and grew from there, largely thanks to a following she gained after participating in the Salt Lake Farmers’ Market. Later, she met HKBC co-owner Kate Lubing at Emigration Brewing Co. at a tasting for the brewery’s new restaurant, marking the official union of Hannah and Kate, the H and K of HK Brewing Collective. Lubing was immediately a fan of Han’s Kombucha, and a partnership came naturally to the two women. HKBC’s taproom and bar came to fruition in 2023.

“If you don’t like it once, don’t stop at one, because every kombucha is different. If you don’t like one brand, you might like another.”

When spending time with Hendrickson and Lubing, their values are easy to understand. Both women are highly focused on refining the craft of their booch and remaining active in the local community. The taproom is a space for anyone and everyone, projecting a soft and friendly atmosphere that beckons for you to stay a while. Women-owned and driven by motives of community and public health, HKBC’s goal is to break stereotypes about kombucha and better others’ lives through healthier beverages. Han’s Kombucha is notably light on the palate, free of the strong vinegary flavor commonly associated with kombucha and containing far less sugar than many big-box brands. HKBC emphasizes the importance of the natural, high-quality ingredients that go into the drink, as well as the sustainability of their product. Han’s Kombucha also made the switch from glass bottles to aluminum cans, which Hendrickson feels is a better fit for the active Utah lifestyle as well as a smarter decision for the environment.

HKBC’s health and community focus starts right at the brew and extends into every leg of the business. By combining their liquor operating license with Han’s Kombucha on tap, HKBC have crafted a hybrid social space where patrons can enjoy kombucha, local beers and finely-crafted kombucha cocktails. They also host a  variety of events, such as live music nights and upcoming markets they will host in their parking space.

Han’s Kombucha recently landed a distributor who will be introducing their darn good booch to California, Arizona, New Mexico and even Hawaii. Hendrickson says, “If you don’t like it once, don’t stop at one, because every kombucha is different. If you don’t like one brand, you might like another.” Stay in the know on everything HK Brewing Collective has in store by following them on Instagram at @hkbrewingco.

Read more from the April Local Beer & Spirits Issue:
Local Beer Reviews
Beer is for Queers: The LGBTQ+ Brewers of SaltFire Brewing Co.