It all began in 2019 with an idea: inspired by the role our gut plays in our health and well-being, and impressed by the complex taste of a fermented tea called kombucha, our team founded ROY to start over as a kombucha brewery.

After many months of learning and testing – fermentation, different flavours, the history of kombucha, consistent brewing quality and the search for a home of our own – we were finally ready in August 2019 to make kombucha in our first production site (a 20 sqm kitchen). Today, after moving three times, we produce in a modern brewery of 300+ sqm.

Since 2026, we are part of the BRLO universe, and we’re delighted to inspire even more people to love kombucha together with our sister brand.

Every day, we work tirelessly to make kombucha the number one naturally refreshing and invigorating drink across Europe. We believe that great taste and better-for-you products should go hand in hand. We’re also firmly convinced that soft drinks don’t have to be full of sugar and artificial ingredients, or lack any nutritional value.

The ROY-Team