Kombucha has exploded in popularity as a probiotic-rich tea drink. But the fermentation process behind this fizzy elixir leads some to ask questions around alcohol content. Can kombucha cause intoxication or inhibit driving abilities? I did some investigating to find out.
Alcohol Level Varies
The alcohol content in kombucha depends on a few key factors:
- Brewing time: The longer kombucha ferments, the higher the alcohol level rises. Most commercial products ferment for a short 1-3 weeks.
- Ingredient ratios: More sugar for fermentation equals more potential alcohol. Commercial kombuchas limit added sugar to precisely control alcohol percentages.
- Storage: Further fermentation while stored on shelves or in refrigerators can increase alcohol content over time. Cooler fridge temperatures help slow fermentation.
Typical Alcohol Content Is Very Low
Through independent lab testing, most kombuchas on store shelves contain less than 0.5% Alcohol by Volume (ABV) if properly stored – similar to what is naturally present in fruit juices from the fermentation process. Significantly more extensive fermentation would be required to reach levels above 5% ABV.
When you grow kombucha, the sugar ferments, which itself causes the creation of alcohol.
The amount of alcohol depends on the temperature and the amount of sugar used. With the consumption of at least 50 grams of sugar, after 14 days the kombucha will have 1% alcohol and after 21 days this amount will increase to 3%. Consuming more sugar (150 grams), the syrup may contain up to 2% alcohol after 14 days.
At the same time, the drink may be very sour and not edible. By consuming the required amount of sugar, i.e. 6 tablespoons, which is equivalent to 80 grams per liter, and the fermentation period of 5 to 10 days, it can be said that the amount of alcohol will be almost negligible & it can be given to children and teenagers. Once again I’ll underscore Moderation.
Those who have had alcohol addiction and have left it should not be afraid of the amount of alcohol in kombucha.
Actually, replacing alcoholic drinks with Kombucha can solve the problem of alcoholism.
In relation to this issue, a letter from my dear friend is noteworthy. She writes: “I tried kombucha with blackberry. Its taste was excellent. Now I don't need another drink when I get home from work because I drink kombucha, it does not cause me any kind of pain and problems and it has also cured my insomnia.”
So while alcohol forms a crucial part of the kombucha production method, levels for shelf-stable bottled products remain low. For those highly sensitive or unable to have alcohol, caution is still advised with kombucha. But for most mainstream consumers, kombucha alcohol content is negligible compared to soda or beer and nothing to worry about health or regulatory-wise!