Power of gut
In short, a happy gut might just lead to a happier you. Unlike soft drinks or heavily processed “wellness” products, kombucha is fermented using a culture of bacteria and yeast known as a “scoby” (Symbiotic Culture Of Bacteria and Yeast), and when brewed properly, delivers a punch in terms of flavour and function.
Among Malaysia’s growing community of artisanal brewers is Finding Hylas, a kombucha brand born not just out of curiosity, but a deep belief in personalised wellness. Siblings Brian and Justin Yee recently shared with theSun their philosophy and approach to brewing this fermented drink.
Bryan, a chemical engineer by training, and Justin, a physiotherapist, were raised in a family of entrepreneurs. That spirit of independence shaped their mindset early on. But, it was not until the Covid-19 lockdowns that kombucha entered their lives through an unlikely source.
From curiosity to calling
“What really piqued our interest was researching and experimenting with new techniques and flavours, but the real breakthrough came when we started really listening to our customers,” explained Bryan.
“It became a way to care for people. When we interact with our subscribers, it does not feel like labour but it feels meaningful,” Justin said.
Hylas operates on the principle of “many sizes for all”, recognising no two bodies or health journeys are exactly alike. Each batch starts with a rotating base flavour, ensuring no two orders taste the same back-to-back. On top of that, ingredients are tailored to support wellness goals. Examples include ginger for bloating, turmeric and blueberry for inflammation, and so on.
The brothers’ scientific background and clinical eye give Hylas a unique edge. But, some of their most valuable insights come from customer feedback.
Lessons from the journey
“Social media glorifies hustle culture such as posting three times a day, work 7am to 10pm – or you are lazy. But, we are limited beings. Work matters, but it would not fully satisfy us.”
The future of Hylas looks anything but static. From wild limited-edition flavours to event-exclusive brews, this year promises more experimentation and expression.
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