ABOUT CRU

Cru Kombucha was founded in Salt Lake City in 2016 with a focus on creating thoughtfully made, small-batch kombucha. What began as a local operation has continued to grow while staying connected to the same community where it started.

Today, Cru is independently owned and led by owner and Boochmaster Zachary, who remains directly involved in brewing and developing every batch. Keeping the process hands-on has allowed Cru to maintain the care and consistency of a small producer while continuing to evolve the flavors and experience of the brand.

Cru has been proudly vegan from the beginning. Every kombucha we produce and every flavor we develop is 100% vegan, using real fruit, herbs, and spices to create something that is naturally bright, crisp, and balanced.

Over the years, Cru has become known for its distinctive sparkling champagne-like finish. We care about making kombucha that allows the ingredients and fermentation process to speak for themselves. Nearly a decade after Cru began, we still believe in keeping things personal. We brew locally, work directly with the businesses that carry our kombucha, and spend our weekends pouring for the people who support us at farmers markets throughout the Salt Lake Valley.