About Prana-Kombucha
What is Kombucha?
Kombucha is a tea that has gone through a fermentation process using sugar and friendly bacteria (live, active cultures). Fermented foods are a rich source of the beneficial bacteria known as probiotics, which aid in digestion. They are also a natural source of B vitamins, which play an important role in keeping our bodies running efficiently.
Thanks to the action of the fermentation process, a glass of kombucha contains just one or two grams of sugar, about one-fourth the caffeine of normal tea, and a very low alcohol content (less than 0.5 percent).
The history of kombucha is a bit of a mystery. It may have originated in China, Japan, Korea, or Russia, but no one knows for certain. For centuries, civilizations around the world have used fermentation to preserve food and beverages and to make them more palatable. Today, almost every culture has a fermented food staple in their diet (such as kimchi, sauerkraut, yogurt, and cheeses).
Luckily kombucha is here to stay. As a living, whole-food beverage, kombucha is a refreshing alternative to sodas, carbonated waters, alcohol, and energy drinks.
Our biggest challenge will surprise you!
Prana Kombucha’s biggest challenge is the other kombuchas on the market. So many kombuchas are artificially flavored or sweetened. Prana Kombucha doesn’t taste like any other kombucha on the market. We are not sour, vinegary or overly sweet.
Our goal is to create the best and healthiest kombucha anywhere. We never sacrifice the natural probiotics, that differentiates a great kombucha from many commercial kombuchas. Many commercially available kombuchas add sugars or flavors to mask the sour, vinegary taste that comes with their product. These additives compromise the probiotics and health value of the kombucha. Because Prana-Kombucha is brewed fresh and locally, there is no need to add sugars or artificial flavors. Our flavored kombuchas are flavored with only natural teas and in the case of Ginger, real ginger root. At Prana Kombucha, we created a brew that could stand on its own as a pure, simple and delicious beverage.
Our Ingredients
We we use the best organically sourced fair trade ingredients available. Filtered water, high quality tea or hemp tea, organic cane sugar and live kombucha culture!
- Gluten Free
- Vegan
- No Trans-fat
- No diluting
- Full Pro-Biotic density
- No added sweeteners
Introducing New Flavors
Prana Kombucha now comes in four unique flavors, PURE (Original), HEMP, and ROYAL and our newest flavor, HIBISCUS!
PURE is a three tea blend of Green, Oolong and Yerba Mate mixed together to create a “pure” clean taste. PURE just might be the best tasting kombucha that you will ever taste.
HEMP is brewed directly from the hemp plant themselves. There is no adding a hemp oil to a tea based kombucha and calling it hemp. Prana HEMP is just that- Hemp. No second sugars or flavorings added. Prana HEMP could be the healthiest kombucha on the market, more nutrients can be extracted from brewing from the hemp plant instead of the tea leaf. Prana HEMP has no caffeine, no THC, no CBD, but don’t let that fool you, the benefits from the whole plant is greater than that of the parts, this is one you must try for yourself and feel the difference.
ROYAL a classic blend of Earl Grey tea, the making of a first class kombucha with a smooth fruity flavor. Royal has become an instant success with our customers.
Our newest flavor, HIBISCUS, is based on our Hemp tea and two African varieties of Hibiscus seedpods: Pink from Kenya and Red from Egypt. This unique blend gives a bold, tart, and mouth-puckering flavor with a hint of citrus and cranberry notes. Perhaps, just perhaps…perfect!
What we do…
Beyond producing delicious kombucha, we also donate a portion of all profits to organizations that help lift the hopes and dreams of humanity around the world:
Oneness-Hearts-Tears and Smiles
In our logo you will see two “soul birds,” which symbolize the freedom of the human soul. The artist, Sri Chinmoy, created almost 16 million soul-bird drawings in his lifetime.
So how does an engineer become a Kombucha brewer?
It started with a trip to Europe to visit an old friend (who just so happens to be one of the largest kombucha brewers in Europe). Let’s just say that the kombucha I drank in Europe BLEW MY MIND. It’s smoother than what you find in the States—crisper, cleaner, and much less vinegary. But you can’t buy it here. Why? The alcohol content of their kombucha is higher than what this country allows, which is less than 0.5%. And the Europeans aren’t in a hurry to reformulate their brews. So I returned to Minneapolis with a mission: to make the purest, simplest, and most delicious kombucha this side of the Atlantic. Same European-inspired taste and texture. Less alcohol.
Armed with pointers from my friend and brewers from Switzerland New Zealand and Australia, I went to work. It took about a year to get my kombucha going. It took another two years to perfect the blend and the process. In August 2017 I took my blend on the road. In New York I served it to kombucha brewers from around the world. I had overwhelming approval of the flavor, taste, and body. Heck, even the Europeans gave it two thumbs up. I had offers for franchising in six countries, three states, and distributions in numerous cities.
So back home I went, this time to transition the great taste of my small batches into larger batches for commercial sales. It worked! I was successfully able to brew on a larger scale without sacrificing the flavor or texture. Finally, after three years of putting my heart and soul into this beverage, it was time to give it a name. And Prana Kombucha—which means universal life-force energy—was born.
We are now a small Minnesota-based startup company with a sales office in Minneapolis and a brewing kitchen in Hopkins. We use only organically sourced fair-trade ingredients. We don’t add extra flavorings because, quite frankly, Prana Kombucha is just that good. Pure. Simple. Delicious.Give it a try. It just might blow your mind, too!
Yuyudhan Hoppe
Owner and Master Brewer