Using hops in kombucha isn't a new idea, but MOMO's choice of varieties here is well-considered. Hallertau Blanc brings a citrus and tropical fruit character; Nelson Sauvin from New Zealand adds gooseberry and white wine-like notes. Both are relatively new-wave varieties chosen for aroma rather than bitterness, and they turn out to be a very good match for fully fermented, unfiltered kombucha. The pairing works because hops and kombucha share similar flavour territory: earthy, herbal, fruity. Where a malt-forward base can obscure fine hop aromatics, the light tea base here lets them through. You get the tropical and gooseberry notes clearly, with the kombucha's tartness rounding out the finish rather than clashing with it. Brewed in small batches at MOMO's London brewery. Limited edition; availability varies. It occupies an interesting space between hopped kombucha and craft beer territory without being quite either.