We love drinking kombucha by day but wanted something more interesting for our evenings. So we created Hoocha, the perfect combination of our love for kombucha and our passion for enjoying drinks with friends.
At Hoocha, we combine the ancient craft of making kombucha with European fermentation techniques. The result is a hard kombucha that is delicious and has the same benefits of raw kombucha.
All of our artisanal Hard Kombucha products are hand crafted in barrels using organic, fair-trade ingredients. We start with a blend of freshly brewed black and green tea, evaporated cane juice, and our carefully grown Hoocha SCOBY. The barrels are temperature controlled and allowed to naturally ferment until we have our slightly tart, base kombucha. We then add an organic brewer’s yeast and allow the kombucha to barrel age into a 5% alcohol kombucha. Once we have our delicious base alcoholic kombucha product, we add organic whole fruit to get the perfect flavor. The result is a refreshing alcoholic drink that is raw, vegan, and naturally gluten free.
Hoocha was founded by Cathy Dean, Andrew Floraday, and Kristine Weeks in Petaluma, California. The founding trio bring blue chip, start-up, beverage, and brewery experience to the team. Collectively they have done time at CPG giants like PepsiCo, Nestle, Procter & Gamble, and General Mills and smaller independent and venture capital backed companies like CamelBak, Little Tikes, ErgoBaby, veloToze, and micro-breweries Woodfour and Dempseys.
After over 2 years of hard work, we officially launched our hard kombucha brand in August 2019. Hoocha is the first Hard Kombucha to launch in Northern California.