HOLOS ferments this from an organic tea blend with a live SCOBY culture, then dry-hops it with Citra after fermentation. That post-fermentation addition gives you the tropical citrus character of the hop without any of the bitterness you get from boiling. Brewed in small batches in West Sussex, unpasteurised and kept chilled. The pour is clear amber with light carbonation. The aroma is citrus-forward: grapefruit zest, lemon peel, a faint tropical background from the hops. The taste follows through with more tropical citrus up front, the kombucha tartness weaving underneath. The tea base keeps things dry rather than sweet, and the finish is short and clean with just a trace of hop bitterness. It sits in an unusual category overlap between kombucha and craft beer flavour territory. Hop-curious drinkers who have given up alcohol, or those who simply like their drinks dry and citrus-driven, will find it more interesting than most kombucha on the shelf.