While commercial kombucha only needs one or two rounds of fermentation, hard kombucha may require more. The main difference between regular kombucha and high alcohol kombucha is the amount of added sugar, type of yeast, and the length of the fermentation process. Just like regular kombucha, hard kombucha is made of simple ingredients like yeast, bacteria, sugar and tea. So no, regular kombucha is not an alcoholic beverage, but hard kombucha is intentionally brewed to be alcoholic. At the end of this process, the alcohol level can hike up to 4.5-7 percent ABV! During this time, the sugar is further fermented for the next 10-14 days. However, some brands like Wild Tonic Jun Kombucha and KYLA Hard Kombucha add additional sugar and other strains of yeast for additional rounds of fermentation. That’s why most kombucha is categorized as a non-alcoholic beverage. The alcohol content in most kombucha drinks is less than 0.5 percent and therefore not enough for you to feel its effects. Not really, at least not traditional kombucha.īut, you might have heard that regular kombucha has a trace of alcohol produced during the fermentation process. You might have heard of this process before because fermentation is also what converts cabbage into kimchi and milk into yogurt.
A more accurate translation would be “red bacteria tea”, or even “red mold tea.” This is because all kombucha is fermented by a colony of bacteria and yeast called S.C.O.B.Y (symbiotic colony of bacteria and yeast). “Mushroom tea” is actually a loose translation of the bacteria involved in kombucha fermentation.
During this time, the sweetened tea mixture is fermented, resulting in a slightly sweet and fizzy drink that can make you feel oh so refreshed!įun fact: even though kombucha has zero mushrooms in it and has nothing to do with mushrooms, it is sometimes called “mushroom tea.” So why does it have this nickname?
These ingredients are mixed together and left to rest in a warm environment for a few weeks at a time. The ingredients list is made up of several simple ingredients like yeast, bacteria, sugar and tea. The production process of kombucha is actually quite simple. Over the years, kombucha gained status and popularity in the United States largely because of its potential health benefits, and delicious flavors. The reason about that, it’s the fermentation, in fact the fermentation process consumes the caffeine and create the wonderful mix of live cultures into kombucha.ĭid you know that kombucha is actually an ancient beverage? This drink has been around for nearly 2,000 years, originating in China where it was first brewed and enjoyed. That’s a lot less than a cup of coffee which contain around 95 mg per 8 fl oz - that’s about the same quantity as a decaffeinated cup of coffee. Into every bottles of Old Kombucha there is less than 10 mg of caffeine.
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