BRLO, a popular independent craft brewery and gastronomy company founded in 2014 in Berlin, has expanded its non-alcoholic beverage strategy by acquiring ROY Kombucha with effect from 1 February 2026. The kombucha brand will remain independent in name and positioning, while being further developed within the BRLO group. The transaction formalises a close cooperation that has already existed for two years, during which ROY produced its beverages as an independent company at BRLO’s brewery site in Berlin-Spandau, with production processes increasingly integrated over time.
As part of the acquisition, Fabio Carlucci, founder of ROY Kombucha, will stay on and assume responsibility for the brand’s management and strategic development within BRLO. ROY reported volume growth of around 50% in 2025, has built a distribution network of approximately 800 points of sale in Germany and works with more than 20 export partners, underlining its growing relevance in the European kombucha market.
According to Katharina Kurz, co-founder and managing director of BRLO, the integration is driven by clear synergies in production and distribution and allows the company to address new consumer groups in the fast-growing market for alcohol-free and conscious beverages. From ROY’s perspective, the step is intended to accelerate market development while preserving core values such as quality, sustainability and innovation.
Founded in late 2019, ROY Kombucha has positioned itself as a producer of handcrafted kombucha made from fermented tea and organic ingredients. The portfolio includes classic and innovative flavours such as ginger, raspberry, strawberry & basil and cucumber & mint, complemented by limited editions. Products are available in 0.33-litre cans, returnable bottles and as a do-it-yourself kombucha brewing kit for home use.
For BRLO, the acquisition represents both a strengthening of its team and a strategic expansion of its portfolio with premium alcohol-free beverages, aimed at meeting rising demand from retailers, the hospitality sector and consumers for flavour-driven alternatives to traditional soft drinks.
