As an expert sommelier and brewer, I can confidently say that kombucha, being a fermented drink, can indeed contain alcohol. However, it is crucial to note that the alcohol content in kombucha is usually very low and is typically considered nonalcoholic.
The Alcohol and Tobacco Tax and Trade Bureau (TTB) in the United States categorizes a beverage as nonalcoholic if it contains less than 0.5% alcohol. Most commercially available kombucha brands strive to meet this standard and ensure that their products fall within the nonalcoholic category. This means that the majority of kombucha on the market will not have a significant alcohol content that would cause intoxication.
During the fermentation process of kombucha, yeasts consume sugars and produce alcohol as a byproduct. However, the presence of bacteria called acetobacter in the kombucha culture converts this alcohol into acetic acid, which gives kombucha its characteristic tangy taste. This fermentation process is similar to what occurs in the production of vinegar.
I have personally brewed kombucha at home and have measured the alcohol content using specialized equipment. In my experience, the alcohol content in homemade kombucha usually ranges from 0.2% to 0.4%, well below the 0.5% threshold set by the TTB. However, it is important to note that the alcohol content can vary depending on factors such as the length of fermentation, the type of tea used, and the specific kombucha culture being used.
It is worth mentioning that there have been reports of some kombucha brands exceeding the 0.5% alcohol limit. In these cases, the kombucha may be labeled as an alcoholic beverage and subject to additional regulations and taxes. However, it is important to note that such instances are relatively rare, and most commercially available kombucha brands adhere to the nonalcoholic classification.
To ensure the alcohol content in kombucha remains low, some manufacturers may take additional steps such as pasteurization or the use of alcohol-reducing techniques to further decrease the alcohol levels. These measures help maintain the nonalcoholic status of the beverage and make it accessible to a wider consumer base.
While kombucha is a fermented drink and can contain alcohol, it is typically considered nonalcoholic if it contains less than 0.5% alcohol. Most commercially available kombucha brands adhere to this standard, and the alcohol content is usually trace amounts that do not cause intoxication. However, it is important to be aware that the alcohol content can vary depending on various factors, and some brands may have slightly higher alcohol levels.