![]() ![]() This may very well be the root cause for bottles of kombucha in grocery stores having higher alcohol content than they claim. This can also be exacerbated by brewing, storing, or transporting this fermented tea at higher temperatures (over ~73 degrees Fahrenheit) as it promotes yeast activity. So, if you have an imbalance here-namely an overpopulation of yeast and an under-population of bacteria-you’re going to end up with much more ethanol (aka alcohol) in your kombucha than you may have been intending. Taking a small dive into the science here, when kombucha is made, alcohol is produced by the action of the yeasts in the mix and is then broken down by the bacteria introduced by the SCOBY to keep it from becoming a full-blown alcoholic beverage. Considering a beer can have as little as four percent ABV, this is obviously a concern.īut when you’re homebrewing ‘booch, it’s much easier to accidentally brew something closer to a hard cider than a fermented tea drink. Considering a beer can have as little as four percent ABV, this is obviously a concern.Ī 2020 study done by the British Columbia Centre for Disease Control found that, after testing nearly 700 samples of kombucha (from brands many of us know and love), the alcohol content of 32 percent of bottles off grocery store shelves was actually measuring anywhere between one and in excess of three percent ABV. Fast forward 10 years, and a 2020 study done by the British Columbia Centre for Disease Control found that, after testing nearly 700 samples of kombucha (from brands many of us know and love), the alcohol content of 32 percent of bottles off grocery store shelves was actually measuring anywhere between one and in excess of three percent ABV. In 2010, there was a widespread kombucha recall because the Food and Drug Administration (FDA) was finding alcohol content to be anywhere between 0.5 and 2.5 percent ABV. Surprisingly, on their website, the TTB directly addresses the potential for kombucha’s alcohol content to increase as it’s sitting in the bottle, continuing to ferment. But to legally be sold in grocery stores, the Alcohol and Tobacco Tax and Trade Bureau (TTB) mandates that every bottle of kombucha must have less than 0.5 percent alcohol by volume (ABV) to be sold as a non-alcoholic beverage. ![]() Read: The fermentation process involved in creating kombucha will always yield some alcohol. While some kombucha brands certainly do contain more than a minimal amount of added sugar and/or caffeine (be sure to read labels if those are things you're not interested in guzzling), one of the bigger debates surrounding kombucha is the alcohol it contains. Glossy potential gut benefits aside, there are a few things to keep in mind when drinking kombucha.especially if you do so daily. Finally, kombucha is high in organic acids like acetic acid, a potent antimicrobial agent that has also been linked to improved blood pressure regulation. These compounds have powerful antioxidant and anti-inflammatory properties. And thanks to the tea it contains, kombucha is full of plant compounds as well, especially EGCG (epigallocatechin gallate), kaempferol, and quercetin. Kombucha also provides a healthy dose of B vitamins including folate, niacin, B6, B12, thiamin, and riboflavin-all of which are vital for maintaining your body's energy levels and metabolism.
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