Greenbelt Kombucha was founded in the spring of 2018 by Nathan Klatt (‘95), Timothy Klatt (‘06), Rick Boucard (‘06), Adam Blumenshein and Gavin Booth. The team plans to release two flavors to over 100 H-E-B stores by March 18 and continue promoting an environmentally friendly beverage.

Nathan Klatt, one of the co-founders and UT business alumni, said less effort goes into making kombucha than making beer. Because of this, he said the team feels like other kombucha companies take advantage of retailers by upcharging.

The team claims another unique aspect is the kombuchas’ aluminum can packaging. Before Greenbelt’s creation, Timothy and Blumenshein launched other companies such as Strange Land Brewery, Texas Saké Company and Barrel Creek Provisions. Through these companies, the two observed craft beer’s movement from glass bottles to aluminum cans. Read more here.