The Benefits of Serving Kombucha on Tap!

If you've ever had a taste of from the grocery store, you've probably experienced it in a single-serve glass bottle or aluminum can. However, when it comes to enjoying the full potential of this fizzy and flavorful , kombucha on tap is the way to go. Not only does it offer a superior taste experience, but it can also be conveniently stored and served using the same chilled keg storage system commonly used for , , and cold brew. you heard it right! Both kombucha and beer can be served on draft using the same CO2 gas system.

One of the major advantages of serving kombucha on tap is the ability to store and dispense it in kegs. This means that you can enjoy a continuous supply of your favorite kombucha flavor without worrying about running out. Kegs provide a controlled environment that helps to maintain the freshness and quality of the beverage, ensuring that each pour is as delicious as the first.

When it comes to serving kombucha on draft, it's surprisingly easy to do so alongside beer. Many kegerators, the devices used to store and dispense kegged beverages, are designed to accommodate both beer and kombucha kegs. This means that you can have the best of both worlds at your fingertips. Imagine hosting a gathering where you can offer your guests a variety of craft beers and kombucha flavors, all on tap!

The type of keg you will need for your kombucha depends on the product you purchase and the distributor you choose. Some kombucha brands come in standard beer-style kegs, while others come in ball-lock canisters, also known as Cornelius or Corny kegs. Standard kegs require a “D” style coupler, whereas Cornelius kegs require ball-lock connections. It's important to understand the type of keg you have and the corresponding connections needed to properly serve your kombucha on draft.

One important thing to note when serving kombucha on draft is its shelf life. Once a bottle of kombucha has been opened, it starts to interact with the air, which can affect its taste and freshness. It is generally recommended to consume kombucha within one week of opening, similar to how you would treat a bottle of . While the beverage won't go bad if stored correctly beyond one week, it may lose some of its effervescence, which is one of the reasons why many people enjoy kombucha in the first place.

Serving kombucha on draft offers a multitude of benefits. Not only does it provide a more enjoyable taste experience, but it also allows for easy storage and dispensing using keg systems. Whether you're a fan of kombucha, beer, or both, having the option to serve them on tap opens up a world of possibilities for refreshing and flavorful beverages. So, why settle for a single-serve bottle when you can have the ultimate kombucha experience on draft? Cheers to that!

Kombucha on Tap 1695524712

Is Kombucha Better On Tap Or Bottle?

When it comes to the question of whether kombucha is better on tap or in a bottle, the answer is clear: kombucha is indeed better on tap. Here's why:

1. Freshness: Kombucha on tap is typically fresher than bottled kombucha. When stored in kegs, it is protected from light and air, which can degrade the quality and flavor of the drink over time. This ensures that you get a fresher and more vibrant tasting kombucha.

2. Consistency: Kombucha on tap allows for better control over the process, resulting in a more consistent product. The temperature, carbonation, and flavor profiles can be adjusted and monitored more easily, ensuring that every glass of kombucha you enjoy has the same high quality.

3. Customization: With kombucha on tap, you have the option to customize your drink. You can choose from a variety of flavors and even mix different flavors together to create your own unique blend. This level of customization is not possible with pre-bottled kombucha.

4. Environmental impact: Kombucha on tap is a more sustainable option compared to bottled kombucha. By serving it on tap, there is no need for single-use glass bottles or aluminum cans, which reduces waste and the carbon footprint associated with packaging and transportation.

5. Cost-effectiveness: Kombucha on tap is generally more cost-effective than buying individual bottles. By purchasing kombucha by the keg, you can save money in the long run, especially if you are a frequent kombucha drinker.

Kombucha on tap offers freshness, consistency, customization, environmental benefits, and cost-effectiveness that bottled kombucha cannot match. So, if you have the opportunity to try kombucha on tap, give it a go and savor the full potential of this delicious probiotic drink.

Does Kombucha From A Tap Go Bad?

Kombucha from a tap can go bad if it is not stored properly. The main concern is the growth of harmful bacteria and mold. Here are some key points to consider:

1. Temperature: Kombucha should be stored in a cool and dark place, away from direct sunlight. High temperatures can promote the growth of unwanted microorganisms and spoil the beverage.

2. Cleanliness: It is crucial to ensure that the tap and any containers used for dispensing the kombucha are clean and sanitized regularly. Contaminated equipment can introduce harmful bacteria and compromise the quality of the kombucha.

3. Fermentation Process: Kombucha goes through a fermentation process where beneficial bacteria and convert sugar into acids and carbon dioxide. Once the kombucha is tapped, the fermentation process slows down, but it doesn't completely stop. This means that the kombucha can still develop a stronger and more acidic taste over time.

4. Time: Kombucha from a tap should ideally be consumed within a week. The longer it sits, the more it can lose its effervescence and potentially develop off-flavors. However, if stored correctly, it won't necessarily go bad beyond one week, but the taste and quality may be compromised.

Kombucha from a tap can go bad if not stored properly. It is essential to maintain cleanliness, control temperature, and consume it within a reasonable timeframe to enjoy the best flavor and quality.


Serving kombucha on draft is a fantastic option for both commercial establishments and home enthusiasts. It offers numerous benefits compared to single-serve bottles or cans. By utilizing a keg storage system, kombucha can be kept chilled and served with ease, just like beer, wine, or cold brew. This not only streamlines the serving process but also ensures a consistent temperature and quality for the beverage.

Furthermore, serving kombucha on tap allows for a longer shelf life compared to opened bottles. While it is recommended to consume kombucha within one week of opening a bottle, when stored correctly in a keg, it can maintain its freshness and effervescence for an extended period. This is especially beneficial for businesses that want to offer a variety of kombucha flavors without worrying about waste or spoilage.

Additionally, serving both beer and kombucha from the same kegerator is a convenient option for establishments that cater to a diverse clientele. With the appropriate coupler and connections, it is easy to switch between serving beer and kombucha, providing customers with a wide range of beverage choices.

If you are a fan of kombucha or own a business that serves this popular beverage, investing in a draft system is a worthwhile decision. It not only enhances the taste and presentation of kombucha but also offers practical advantages in terms of storage, shelf life, and versatility. So, next time you have the opportunity, opt for draft kombucha and enjoy a refreshing and perfectly carbonated drink straight from the tap.

Photo of author

Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.