Kabian Newson The Bee Daddy
Crafting artisanal Jun kombucha with locally farmed honey and foraged botanicals from Utah's mountains
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Crafting artisanal Jun kombucha with locally farmed honey and foraged botanicals from Utah's mountains
Where microbiology meets mysticism, and sustainable living becomes liquid art.
With a dual degree in sustainable living and soil science from Maharishi International University, I've merged scientific rigor with intuitive craftsmanship. My journey from Provo to Blue Sky has been guided by a passion for beekeeping, fermentation, and the intricate dance between nature and nurture.
Working full-time at Lodge at Blue Sky, Auberge Resorts, I tend to three thriving bee colonies—approximately 100,000 individual bees—while brewing small-batch Jun kombucha that captures the essence of Utah's wild botanicals.
"I took two of my favorite lineages of jun kombucha, mixed them together, put that with some fresh wort in a tree, full moon, my favorite canyon, and then prayed to the yeast gods."
Small-batch Jun kombucha, mead, and wine crafted with intention
Green tea and raw honey fermented with "Scoby Wan Kenobi" - a wild-caught SCOBY inspired by Japanese sake traditions. Each bottle contains just 9g of sugar and bursts with probiotics.
Pure, unfiltered honey from our Blue Sky apiaries. Each jar captures the unique terroir of Utah's high desert wildflowers and mountain botanicals.
Traditional honey wine and experimental ferments featuring foraged ingredients like elderberries, hawthorn, and chokecherry from Utah's canyons.
Our bees forage across Blue Sky's pristine landscape, gathering nectar from native wildflowers and mountain botanicals. Despite facing challenges—"last year was the worst year for bees on record"—we've successfully restocked and nurtured our colonies.
Each hive is more than a honey factory; it's a complex ecosystem we steward with respect and scientific understanding, ensuring the health of both our bees and the broader environment they pollinate.
Wild botanicals gathered from Utah's canyons - elderberries, elderflowers, hawthorn, and chokecherry
Raw honey collected from our three colonies at Blue Sky, capturing seasonal flavors
Precision fermentation using blast chillers to preserve botanical aromatics at -30°F
Small batches bottled with intention for Lodge guests, Gracie's Farm dinners, and select CSA programs
Available for special requests, parties, events, and CSA partnerships. Looking forward to expanding offerings Spring 2026.
Whether you're planning an event, interested in our CSA program, or simply want to experience artisanal Jun kombucha, reach out and let's create something memorable together.