J's Kombucha

The brand was created by Jason Wagner, who left a career in publishing to launch J's Kombucha in 2019. His interest in kombucha had taken root more than a decade earlier, when it helped alleviate his son's allergies. The brand operates from a dedicated 2,000 sq ft production facility and uses Stout Tanks Symbiosis brewing vessels, which maintain fermentation below 0.5% ABV. Flavours are developed through a secondary fermentation with freshly cold-pressed fruit juices; the finished kombucha is kept raw and unprocessed, contains probiotics, and includes no additives. The production process follows a rigorous food safety plan designed to meet Safe Quality Food (SQF) requirements, and the brand takes an environmentally friendly approach to its operations.

J's Kombucha has a distribution agreement with Hohenstein's and is available in southeastern Minnesota and the Twin Cities area. The brand sells around 10,000 cans per month, with the kombucha offered in cans, kegs, and growlers. One of its drinks has picked up awards.