Is Hard Kombucha Actually Kombucha?
As a sommelier and brewer, I have encountered this question quite frequently. The term “hard kombucha” is used to distinguish itself from regular kombucha, which typically contains a small amount of alcohol due to the fermentation process. In the United States, any beverage that exceeds 0.5% ABV (alcohol by volume) is classified as 21+ kombucha or “hard booch.”
To address the question at hand, we need to understand what defines kombucha and how it is produced. Kombucha is a fermented tea beverage that is made by adding a SCOBY (symbiotic culture of bacteria and yeast) to sweetened tea. Over time, the SCOBY consumes the sugar and converts it into various acids, enzymes, and a small amount of alcohol. This fermentation process results in a tangy, effervescent drink with potential health benefits.
Hard kombucha follows a similar brewing process, but with one key difference – intentional alcohol production. In order to achieve a higher alcohol content, additional steps are taken during fermentation. This may involve using specific yeast strains or extending the fermentation period to allow for a greater conversion of sugar into alcohol.
While hard kombucha does contain more alcohol than traditional kombucha, it still retains many of the characteristics that define kombucha. It is still made with tea, a SCOBY, and undergoes a fermentation process. However, the intentional increase in alcohol content sets it apart and necessitates the labeling distinction.
The introduction of hard kombucha has sparked some debate within the kombucha community. Some argue that it is no longer “true” kombucha due to the higher alcohol content. They believe that the focus should be on the health benefits and probiotic qualities of traditional kombucha, rather than the alcohol content.
On the other hand, proponents of hard kombucha argue that it is simply an evolution of the beverage, catering to a different market and offering a wider range of flavors and experiences. They believe that as long as the fermentation process involves a SCOBY and tea, it can still be considered a form of kombucha.
Personally, I see both sides of the argument. While the increased alcohol content does differentiate hard kombucha from traditional kombucha, it still retains many of the core elements that define the beverage. It is important to remember that the fermentation process is a natural occurrence, and the alcohol content in traditional kombucha is a byproduct of this process. Hard kombucha simply takes that process a step further.
Hard kombucha can be considered a variation of kombucha due to its shared brewing process and use of a SCOBY. The intentional increase in alcohol content sets it apart, leading to the need for a separate classification. Whether you view hard kombucha as true kombucha or a distinct beverage category is ultimately a matter of personal interpretation and preference.