Boochcraft operates its production brewery on Anita Street in Chula Vista, where the brand that launched California's first hard kombucha ferments organic fruit juice into a 7% ABV ready-to-drink beverage. Cold-pressed juice from locally sourced organic fruit goes through a SCOBY-driven fermentation cycle that produces the probiotic-rich base, a wellness-adjacent brewing process that resonates with the recovery-focused clientele at StretchLab and other Chula Vista fitness studios. The facility presses all fruit in-house — sourcing from California family farms — and holds B Corp certification alongside a 1% for the Planet membership that directs a portion of revenue to environmental nonprofits. Flavors including Grapefruit Hibiscus, Ginger Lime, and Tropical Tamarind rotate through retail distribution and brewery pickup windows, reaching the health-conscious consumer base that also practices at Namaste Fitness Otay Ranch and other wellness studios across Chula Vista. Each batch completes a fruit-to-can cycle in under seven days, with the raw, unfiltered kombucha retaining live cultures that require continuous cold-chain storage at or below 38°F from the Anita Street production floor to the retail shelf.