About Us

House Kombucha is a family-run, community startup dedicated to bringing the ancient tradition of fermenting a living, probiotic tea into modern light.

Beyond just making a great tasting and healthy beverage, we are a young, owner-operated, triple bottom line (people, planet, profit) endeavor. We value quality craftsmanship, health and safety, local economic development, and environmental stewardship. We’re fast-becoming an integral part of the Bay Area’s local food economy, distributing our kombucha through a growing network of neighborhood cafes, offices, and natural food stores.

Our management and brew teams are all Oakland-based, and involved in a number of social justice, human rights, and ecological organizations. We frequently sponsor community events and donate 5% of our kombucha to local organizations like Acta Non Verba: Youth Urban Farm Project, Bay Localize, Green Festival, Inner City Advisors, Ferment Change, Planting Justice, and the Sustainable Economies Law Center.

Please learn more about us in the sections below!

 
Who Makes House Kombucha?

"Capital is a result of labor, and is used by labor to assist it in further production. Labor is the active and initial force, and labor is therefore the employer of capital."
 
- Henry George (20th century political economist)

Meet the Makers

What’s our proprietary secret method for brewing the best kombucha ever? Our brewers! Their fine tasting palates and the unique care they put into preparing each batch make House Kombucha what it IS.
 
 
Aaron Lehmer-Chang, our Chief of Operations, with our founder, Rana Lehmer-Chang. Read Rana's story here.


Antonio Corral, our Brewing Assistant, bottling the kombucha.


Boris Coronado, our long-time Brewing Assistant, casing the kombucha.


Jason Thomas, our Order Manager, keeping it fresh.


John Jones, our Brewing Assistant, prepping the orders.


La'Queesh Butler, our Brewmaestra / Floor Manager, keeping it positive.


Rachel Silver, our Administrative Coordinator, making the calls.


Rana Lehmer-Chang, our founder, sealing the kegs.
 
We’re neighbors and friends (we met sharing kombucha at the café across the street from our first factory).  We’re brewing kombucha and building community while we’re at it. Shout outs to Inks of Truth and United Playaz for your incredible self-less work and for connecting us to the community.
 
For more on our founder Rana, visit Founder's Story.
 

 

House Kombucha and YOUR Health

We use less sugar to ferment our tea than any other kombucha.  That is why we have only 10 calories per serving.  This is 1/4th the sugar of most other kombuchas.  

We add just enough at the start of fermentation to get the kombucha perfectly fizzy and tart after a week of fermentation.  We bottle 100% pure kombucha tea.  Nothing is added post-fermentation. No juices, extracts, or syrups.  Minimal sugar is how we keep our alcohol levels below .5% and create a healthy, refreshing, low-calorie, locally sustainable and globally conscious beverage. 

 

We pray that through our business we can inspire and enrich our community, as well as grow in positive ways.

 Let my food, O my Lord, be Thy beauty,

and my drink the light of Thy presence,

and my hope Thy pleasure,

and my work Thy praise,

and my companion Thy remembrance.

- Baha'u'llah

Our original round bottles looking nostalgic