JuneShine marks eighth anniversary with San Diego block party at Scripps Ranch
JuneShine turned Scripps Ranch into a block-party showroom, pairing live music and vendors with hard kombucha built on real fruit and live probiotics.
JuneShine turned its Scripps Ranch home base into more than a tasting room on June 20. The San Diego 8th Anniversary Block Party at 10051 Old Grove Road folded live music, a local vendor village, an exclusive merch drop, a workout class, a tattoo artist, JuneShine slushies, and food trucks into a single public-facing brand moment.
That matters in kombucha because JuneShine has spent years defining what hard kombucha should look like before drinkers ever crack a can. On its site, the company says it makes sustainably brewed beverages with real ingredients and hard kombucha that ranges from 6% to 10% ABV. Its product page describes the hard kombucha as brewed with real fruit, naturally gluten-free, fermented with live probiotics, and brewed to 6% ABV, while the about page says the base includes green tea, honey, fruit juice, spices, and a Jun kombucha culture, also known as a SCOBY.
The Scripps Ranch tasting room itself reinforced that image. JuneShine’s store locator places JuneShine Ranch at 10051 Old Grove Road, San Diego, CA 92131, and says the tasting rooms are open for pickup, outdoor and limited indoor dining, with dogs and families welcome. The block party format made the site feel less like a production stop and more like a branded neighborhood hangout, where fermentation is not just sold, but staged as an experience.
JuneShine’s own story helps explain why that model stuck. Forbes reported that the company started brewing hard kombucha in June 2018 out of a garage in San Diego. In 2019, JuneShine said it had closed a seed round and acquired Ballast Point Brewing Co.’s Scripps Ranch brewing assets, with plans to open the facility to the public that summer. Eater San Diego said the company began in North Park’s Brewery Igniter hub and intended to shift that smaller brewery toward research and development. From the start, the brand has been built around place as much as product.
That place-based strategy has become even more important as the hard-kombucha segment faces pressure from a crowded ready-to-drink market packed with hard seltzers, canned cocktails, functional beverages, and hemp-derived drinks. A block party at the brewery does more than mark an anniversary. It reminds drinkers that JuneShine still wants hard kombucha to feel social, local, and tied to a specific scene, not just another shelf-stable option with a buzz.
For kombucha brewers watching the category, that is the real lesson in Scripps Ranch: JuneShine is not only selling hard kombucha, it is helping set the terms for how the drink should be experienced.
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